St. Patrick’s Day Parade Party Time!

Baton Rouge’s St. Patrick’s Day “Wearin’ of the Green” parade is coming this Saturday. Wear your green and kiss all the Irish you can find this St. Patrick’s Day. Enjoy one of our city’s best parades then spend the afternoon with friends. Be sure to catch plenty of beads, sample a little green beer and explore some Emerald Isle cuisine. Happy St. Patrick’s Day!

To view the whole issue of City Social online, go to or pick one up in your neighborhood grocery store. These recipes and more are on Page 52.

Mini Corned Beef Sandwiches can be made with the following recipes:

Irish Soda Bread with Anisette
4 cups whole wheat flour
2 cups unbleached all purpose flour
1 cup old-fashioned oats
1 tablespoon salt
2 teaspoons baking soda
2 1/4 cups buttermilk
2 large eggs
1/4 cup molasses
1/2 stick unsalted butter, melted
1/4 cup anisette liqueur
3 tablespoons melted butter

Preheat oven to 350 degrees Fahrenheit. Stir both flours, oats, salt and baking soda in large bowl to blend. Whisk buttermilk, eggs, molasses, melted butter and anisette in a medium bowl. Make a well in the center of the flour mixture. Slowly pour in the buttermilk mixture and stir until blended. Dough will be dense and moist.

Turn half the dough out onto a floured surface. Knead gently until dough comes together, about 2 minutes. Roll out about 1-inch thick. Cut dough with a biscuit cutter for small rolls or form into two, 6-inch round loaves. Transfer to a greased baking sheet. Using sharp knife, cut a cross in the center of each roll or a half-inch deep cross into each loaf.

Bake until bread is golden, about 55 minutes. While the bread is warm, brush the tops with melted butter. Transfer to racks to cool completely. Use the rolls to make mini corned beef sandwiches or serve with butter, honey or cream cheese.

Buttered Cabbage
1 bag pre-shredded cabbage
3 tablespoons water
1 stick of butter
Salt and freshly ground pepper
1 tablespoon sugar

Put water into a wide saucepan, together with 1 half the stick of butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat. Reduce heat to medium, cover and cook for 10 minutes. Toss again and add more salt, freshly ground pepper, sugar and the remaining butter. Cover and cook a few minutes more until the butter is melted. Remove from the heat and cool or chill as desired. Serve on corned beef sandwiches or as a side dish.

Guinness Mustard
1/2 cup coarse-grainedDijonmustard
2 tablespoons honey mustard
2 tablespoons Guinness stout or other stout or porter
1 tablespoon minced green onion
1 teaspoon dark brown sugar

Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours. Spread on corned beef sandwiches.

And for dessert… 

Irish Stout Floats
2 scoops vanilla ice cream
3 tablespoons Bailey’s Irish Cream
3 tablespoons heaving whipping cream
3 tablespoons chocolate stout

Stir together Baileys, cream and stout in a measuring cup. Fill a 10 to 12-ounce glass with ice cream halfway. Pour the stout mixture over the ice cream slowly. Do the same for as many servings as you wish. Drop in a spoon or straw and enjoy.


6 responses

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