17
March
2017
|
02:25 PM
America/New_York

Top 3 Irish Dishes for St. Patrick’s Day

Happy St. Patrick’s Day! Is your dinner table ready for this evening? The culinary team from Hersheypark Entertainment Complex are here to help add a fun, Irish flare to your St. Patrick’s Day dinner. Follow these easy recipes below for a unique St. Patrick’s Day experience:

Whiskey Marinated Atlantic Salmon with Boxty and Roasted Garlic Asparagus

Whiskey Marinated Atlantic Salmon

Yield: 4 – 6 ounce portions

Salmon Filets (no skin - 6 ounce portions)--4 each

¼ cup Whiskey

1 Tablespoon Shallot (minced)

1 teaspoon Fresh Thyme (minced)

1 ½ teaspoon Lemon zest

2 Tablespoons Lemon Juice

2 Tablespoons Agave Nectar or Honey

Method:

Mix all ingredients together and toss with salmon filets until well coated. Place into a sealable dish and marinate under refrigeration for 4 hours minimum.

Place a skillet over medium-high heat and add 2 tablespoons of oil. When hot, add salmon and cook flesh side down until browned, about 2-4 minutes. Flip filets and cook until center of the salmon reads a minimum of 155F with an instant read thermometer.

Roasted Garlic Asparagus

Yields: 4 portions

1 Tablespoon Garlic (thinly sliced)

2 Tablespoon Olive Oil

1 Tablespoon Parsley (chopped)

½ teaspoon Cracked Black Pepper

Kosher Salt--to taste

1 ½ pounds Pencil Asparagus (trimmed)

Method:

Place trimmed asparagus onto a roasting pan and preheat oven to 400F. Place oil, garlic and pepper into a small sauté pan and heat over medium-high heat until flavorful and add parsley. Brush onto asparagus and roast in oven for 8-10 minutes or until the asparagus is soft but still green.

Irish Boxty (Potato Cake)

Yield: 4 – 6 servings

1 ½ cups Grated Raw Potato

1 cup All-Purpose Flour

1 cup Prepared Mashed Potatoes

1 large Egg (beaten)

1 Tablespoon Whole Milk

Kosher Salt--to taste

Cracked Black Pepper--to taste

1 Tablespoon Green Onion (minced)

¼ cup Olive Oil

Method:

In a medium bowl, mix together the grated potatoes and flour and stir in the mashed potatoes and green onion until combined. In a separate bowl, mix together the egg and milk and fold into potato mixture. Season to taste and set aside. Heat a large skillet over medium-high heat and add the olive oil. Spoon the potato mixture into the skillet and press into uniform patty roughly 2 inches in diameter. Make sure to leave enough room in between each addition to allow for the potato patties to be flipped. Fry potato patties on both sides until golden brown, approximately 3-4 minutes per side.

 

Irish Soda Bread with a Guinness Cheese Spread

Traditional Irish Soda Bread

Yield: One loaf

2 cups All-Purpose Flour

2 Tablespoons Granulated Sugar

1 teaspoon Baking Powder

½ teaspoon Baking Soda

½ teaspoon Iodized Salt

1 cup Raisins

2 teaspoons Caraway Seed (Optional)

2/3 cup Buttermilk

Method:

Preheat an oven to 375F and grease a large baking sheet.

Whisk together the flour, sugar, baking powder, baking soda and salt. Stir in raisins and the optional caraway seeds. Add enough buttermilk to the flour mixture to make the dry ingredients moistened. The batter should be stiff and sticky. Scrape the batter onto the baking sheet and mound into a 6 inch by 7 inch diameter. Use a sharp knife to slash a large x about ½ an inch deep on top of the batter. Bake until golden brown and a toothpick comes out clean when inserted into the middle, approximately 25 to 30 minutes. Transfer to a rack to cool completely before serving.

Guinness Cheese Spread

Yield: 2 cups

8 ounces Sharp Cheddar Cheese (cut into Cubes)

4 ounces Cream Cheese

2 ounces Gorgonzola

1 teaspoon Paprika

¼ teaspoon Cayenne Pepper

½ cup Guinness Stoudt

Method:

Combine the cheddar cheese, cream cheese and gorgonzola cheese in a food processor. Pulse until smooth, add paprika and while running, slowly drizzle the Guinness until smooth. Serve at room temperature.

 

Traditional Dublin Coddle

Yield: 4-6 portions

2 pounds Potatoes (peeled - large dice)

2 cups White Onion (large dice)

1 pound Pork Sausage Links

1 pound Bacon Slab (large Dice)

2 cups Ham Broth (May need more)

4 Tablespoons Parsley (chopped)

Kosher Salt--to taste

Crushed Black Pepper--to taste

Method:

Preheat oven to 300F. Brown sausage and bacon in a large skillet and set aside. Slice sausages on a bias into large bite size pieces. In an oven safe roasting pan with a lid, layer with onions, bacon, sausages and potatoes and season each layer to taste with salt, pepper and parsley. Add broth, cover tightly and bring to a boil on top of a stove. Cover tightly and place into the preheated oven. Allow to cook for 2-3 hours or until potatoes are tender while periodically checking to make sure there is at least an inch of broth at the bottom of the pan.

 

For additional recipes from our chefs, please visit www.HersheySweetRecipes.com. For more information about the dining options in Hershey, PA, visit www.DiningInHershey.com.

 

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