At YourOffice, we celebrate with green beer and traditional Irish recipes, some with a twist.
Colcannon Skins
Ingredients
• 15 new potatoes (approximately one lb. petite – the smaller the better)
• 8 oz. cream cheese, softened
• 4 Tbsp. sour cream
• 4 Tbsp. grated Berliner cheese (or parmesan)
• 4 Tbsp. Irish butter (or regular but this IS St. Patrick’s Day!)
• 8 green onions, sliced (reserve some stems for garnish)
• 2 C kale, finely chopped (I used kale pulp from juicer)
• 2 leeks, finely chopped
• 4 slices of bacon, cooked and crumbled
• Salt and pepper to taste
Instructions
Cook potatoes in boiling lightly salted water 10 – 15 minutes or until tender (a fork can pierce the
skin but not go all the way through). Drain, cool slightly (if to be served warm) or cool completely
if cold. Cut a small piece off each end (so they will sit level) and then cut in half. Place, bottom
side down, on platter. Using a melon baller, scoop out a small hole, no deeper than halfway through the potato. Meanwhile, mix cream cheese, cheese and sour cream until blended and refrigerate until ready to use. Saute green onions, leek and kale in butter until fragrant. Stir into cream cheese mixture. Add
salt and pepper to taste (a pinch or two of each). Top (spread or pipe) each potato with cream cheese/kale mixture, garnish with bacon and green
onion tops.
Bangers & Mash Skins
Ingredients
• 30 small round red potatoes
• 4 bangers (mild sausage links)
• Caramelized onions (choose your own method – stove top, oven or slow cooker)
• Salt
Instructions
Cook potatoes in boiling lightly salted water 10 – 15 minutes or until tender (a fork can pierce the
skin but not go all the way through). Drain, cool slightly (if to be served warm) or cool completely
if cold. Cut a small piece off each end (so they will sit level) and then cut in half. Place, bottom
side down, on platter. Using a melon baller, scoop out a small hole, no deeper than halfway
through the potato.
Heat a skillet to high and place sausages into the pan. Make sure they are not touching each
other. Sear the sausages on all sides so they have a nice caramelized outer skin. Pour ½ cup of
water into the pan and reduce the heat to medium. Allow to cook until the water has evaporated
and the sausages are fully cooked. Remove from the pan and allow to rest 5 minutes. Slice into 8
even chunks.
Top each potato with a teaspoon of caramelized onions and top with a slice of sausage.
Serve at room temperature, reheat in a microwave or place in the oven at 400 degrees for 8
minutes.
Corned Beef in Cabbage Dip
Ingredients
• 1 head green cabbage (1 C chopped)
• 8 oz. cream cheese, softened
• 1 C sour cream
• 2 Tbsp. prepared horseradish
• 2 Tbsp. Dijon mustard
• 1 tsp. fresh lemon juice
• 2 C chopped cooked corned beef
• Salt and pepper to taste
Instructions
Hollow out the center of the cabbage. (cut of approximately 1/4 of the top and enough off the
bottom for it to set level. Make cuts down into the top to leave the thickness you desire on the
outside. Then use a large metal ice cream scoop to scoop out the bowl.)
Coarsely chop the removed pieces to make 1 cup.
In a medium bowl beat cream cheese, sour cream, horseradish, mustard and lemon juice until
smooth. Add salt and
pepper, stir and then add cabbage and corned beef and stir until well mixed.
Spoon into the hollowed out cabbage and refrigerate until ready to serve. Serve with whole
wheat and rye crackers.
Traditional Irish Soda Bread
Ingredients
• 3 cups all-purpose flour, such as Gold Medal
• 1 teaspoon salt
• ½ teaspoon (rounded) baking soda
• 2 ¼ cups lowfat cultured buttermilk, well shaken
Instructions
Adjust oven rack to middle position and preheat to 450°F at least 15 minutes in advance.
Roughly cover the bottom of a deep 10-inch cast iron or enameled Dutch oven with a sheet of
parchment paper; no need to trim.
Combine flour, salt, and baking soda in a large bowl and whisk a full minute to combine. Stir in
buttermilk with a wooden spoon or stiff rubber spatula until dough is fully moistened and no
pockets of flour remain. For extra-fluffy results, stop folding as soon as dough comes together.
For extra-chewy results, fold dough about 20 seconds more.
Scrape sticky dough into prepared Dutch oven and smooth with a spatula into a rough boule-like
shape. Score deeply into quarters with a sharp knife or razor, cleaning the blade between each
slice. Cover and bake until well risen and golden, 45 minutes. Remove lid and continue baking
until chestnut brown, with an internal temperature of 210°F, 12 to 15 minutes longer. Invert
onto a wire rack, discard parchment, turn right side up, and cool until crumb has set, about 30
minutes. Cut thick slices to accompany hearty soups and stews, or slice thinly for sandwiches.
(This will be easier if allowed to cool 2 hours more.) Store up to 24 hours in an airtight container
and toast to freshen bread before serving.
Bailey’s Fudge (in the microwave!)
Ingredients
• 1 14 oz. can sweetened condensed Milk
• ½ Cup + 2 Tbsp. butter
• 1 Cup + 2 Tbsp. sugar (baking sugar is best)
• 1 Cup + 2 Tbsp. light brown sugar
• 1 ½ tsp vanilla extract
• 2 Tbsp. Bailey’s Irish Cream (I wanted the coffee flavor but my store didn’t have it so I intended
to add a teaspoon of instant coffee but forgot. If you try either, let me know how it goes!)
Instructions
Using a large microwavable bowl (mixture will bubble as it heats), add condensed milk, butter
and sugars. No need to mix. Cook on full power for 9 minutes, stirring every 3 minutes. Stir in
vanilla extract and Bailey’s and beat the mixture until it begins to look smooth and glossy.
Transfer to a 9- inch square pan lined with parchment paper or foil. When cooled to room
temperature refrigerate for a firmer set. Cut into pieces and serve.
Bailey’s Oreo Truffles
Ingredients
• 40 Oreo Cookies, finely crushed (a package has around 36, this is close enough)
• 1 8 oz. pkg. cream cheese, softened (or just room temperature if using a food processor)
• 3 – 4 Tbsp. Bailey’s Irish Cream
• ½ Cup semi-sweet or dark chocolate chips, melted (for drizzle, or use entire package for
coating)
Instructions
Mix cream cheese, cookie crumbs & liquor until blended (this can be done in one step in a food
processor).
Shape into 30 +/- (1 ½ to 2 inch balls). (Freezing the mixture for a while makes rolling them less
messy.)
Place on parchment paper lined cookie sheet. Drizzle with melted chocolate. (You can melt the
chocolate in a ziplock bag, snip a corner and drizzle directly.) (Had the best reviews when these
were covered totally in chocolate.)
Garnish with sprinkles or sugar. Refrigerate (or freeze) until ready to serve.
Chocolate Stout Bundt Cake with Irish Cream Glaze
Ingredients
Cake:
1 box Betty Crocker® SuperMoist® devil’s food cake mix
1 1/4 cups stout beer
1/2 cup vegetable oil
3 eggs
Glaze:
100 ml Bailey’s Irish cream liquor (2 mini bottles)
2 cups confectioner’s sugar
Instructions
Heat oven to 350°F (325°F for dark or nonstick pans). Butter or spray bundt pan well. In a large
bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium
speed 2 minutes, scraping bowl occasionally. Pour into prepared pan. Bake 28 – 32 minutes (or
follow package guidelines) or until toothpick inserted in center comes out clean.
Meanwhile, make the glaze by whisking together the Baileys and confectioner’s sugar until
smooth.
When the cake is done, allow to cool completely on a wire rack. Transfer to plate and prick the
cake all over with a
fork and pour the Bailey’s glaze all over the cake.
Guinness Brownies with Bailey’s Cream Cheese Swirl
Ingredients
Guinness Brownies:
• 1 brownie mix (store bought or your favorite recipe)
• ½ Cup butter, melted
• ¼ Cup Guinness Extra Stout beer
• 1 egg
• Optional add-ins (up to 1 ½ cups): chopped nuts, caramel bits, butterscotch chips, any flavor of
chocolate chips
Bailey’s Irish Cream Cheese Swirl:
• 1 8 oz. pkg. cream cheese, softened
• 1/3 Cup granulated sugar
• 1 egg
• 1 Tbsp. Bailey’s
Instructions
Preheat oven to 350 degrees. Grease bottom only of 9 x 13- inch baking pan.
Combine all ingredients other than add-ins in mixing bowl and whisk until shiny and smooth,
about a minute. Stir in add-ins until well combined. Spread in pan.
Beat the cream cheese and sugar in a small bowl until creamy, beat in the egg and Bailey’s. Drop
by spoonfuls on top of the brownie batter and swirl through with a knife. (If cream cheese
mixture is too runny, freeze for a few minutes.)
Bake for 40 minutes or until the cream cheese is golden and the brownies are firm on the edges.
Allow to cool completely before cutting.
How to make beer GREEN
• Choose a light yellowish colored beer.
• Add one drop of liquid blue food coloring/glass or 4/pitcher. Put the food coloring in the glass
or pitcher and then pour in the beer.
• Or add one-two tablespoons of Curacao/glass or ½ cup/pitcher. Put Curacao in the container
first. This makes a really nice St. Patrick’s Day green color but slightly alters the taste of the beer.
