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Posts Tagged ‘st. patrick’s day recipes’

In college, my favorite bar hands down was an Irish bar. I went to one of those big Arizona so called “party” schools, packed with scruffy sports bars serving $2 pitchers of Coors Light. Don’t get me wrong, I frequented those establishments often but when my friends and I had a spare 10 bucks we’d head to our Irish bar for pints of Guinness or black and tans (Guinness and Harp) and a few rounds of darts. It wasn’t until much later, in Chicago, that I discovered the other Guinness drinks: the Black Velvet – Guinness and champagne – and the Snakebite – Guinness and Hard Cider. Being a champagne and a Guinness lover, I could never really get behind mixing the two but a Snakebite was quite nice on occasion. The deep dark notes of the stout were accented rather nicely by the tart, effervescent cider. Today, for St. Patrick’s Day I made this combination into a cake. Of course I did.

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I don’t drink much Guinness these days, which is a shame, but I have a deep, fond love for the stuff. It goes back to my college days when, tired of watered down $2 pitchers of Coors Light, my friends and I would save our pennies and splurge once in a while on Guinness pints or Black & Tan’s at our local Irish Pub. We’d eat bowls and bowls of free pretzels, play really bad games of darts and coerce Colin the bartender to do handstand push-ups on the bar. I loved that place far more than the cheaper pitcher joint packed with the pretty people. Quirky neighborhood joints with interesting clientele have always been more my thing.

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Around this time every year, I try to come up with a creative spin on Irish food for St. Patrick’s Day beyond the standard corned beef and cabbage or things tinted green or soaked with Bailey’s. I think the food of the Emerald Isle, like much of the UK, gets a bad rap. It’s the same situation everywhere: you get the good and you get the bad and I’ve had some phenomenal meals in Ireland. I’ve also had a few wretched ones. Whatever. In researching traditional Irish food, a few things come up repeatedly:  boxty, colcannon, soda bread. I had heard of someplace – in Southern California maybe? – that was doing boxty as a sort of potato pancake-crepe hybrid with various hearty fillings, and the thought stuck with me. Since I’ve had boxty exactly zero times, it’s been on my list to try for some time. But things are funny.  Sometimes what starts out as one thing, turns into something else as wonderful discoveries are made along the way.  And while this started out as an experiment in boxty, it was the filling that took me by surprise. Go figure.

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There are few things that I love more than things stuffed into dough.  Pierogies of course but also dim sum delicacies, ravioli, blini, empanadas, crepes, tamales, calzone, samosas.  I could go on for days.  Once, I told a friend that I had a great idea for a cookbook – Dumplings of the World!  I passionately explained, bright eyed and gesturing wildly, that every culture had a dumpling of some sort, a delicious filling or tidbit encased in a moist dough and baked, boiled or fried to perfection.  Dumplings are universally wonderful and feed the world!  He smiled, bemused, then turned around and pulled this off the shelf.  Dammit.  I still think it’s a great idea; so what if someone beat me to it?

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