Shades of Green — Shake up your St. Patrick’s Day Menu

If you’re planning on entertaining some friends this year for St. Patrick’s Day, don’t feel compelled to tread the familiar food path in order to honor the tradition.

The age old custom of celebrating this date does not necessarily mean the menu has to be “age old” as well.

We offer up some suggestions to give your party a new edge.

Corned Beef Sliders

Instead of serving your corned beef in the basic boiled manner, try putting together a “slider” station using similar ingredients. Slice your Corned beef quite thin once it has cooled well. Platter the meat alongside some crisp cabbage and carrot slaw, crocks of mustards and mini pumpernickel or rye rolls (available at local grocery stores this time of year upon request). Let your guests build their own sliders to their liking. Makes for easier cocktail food too.

Colcannon

Rather than the ho hum boiled potatoes we have year after year, try this take on them. You can feel particularly good about this one as it is actually a traditional and centuries-old recipe which is rarely used, but brings raves.

1 ½ lbs peeled potatoes in 2-inch chunks

salt and pepper

1 ½ c. chopped green cabbage or kale leaves

1/3 c. finely chopped scallion blanched briefly and drained

2 c. boiling water

2/3 c. milk

2 TB. butter

In a large pot, cover potatoes by 2-inch with cold salted water.

Bring to a boil, boil 5 minutes.

Add cabbage and boil 10 minutes more or until potatoes are tender.

Add drained scallions to saucepan with milk, butter, salt and pepper.

Bring just to a boil and remove from heat.

Drain potatoes and cabbage, return to large pot.

Beat on low until coarsely mashed.

Gradually add milk mixture, increasing speed to high until potatoes are light and fluffy.

Voila!  Cabbage and potatoes — one-stop shopping!

Serves 6-8

Keep the green lager, but lose the boiled dinner.

Erin Go Braugh!