A Pub Style Saint Patrick’s Celebration

It’s Saint Patrick’s Feast Day – that time of the year when the world is suddenly Irish. At least that’s what we see here in America. There are parades and even the Chicago River is dyed green to celebrate the Emerald Isle.

There is no getting around it – Saint Patrick’s Day will forever be a part of the Lenten Season. At the earliest, Lent can begin on February 4, ending March 21. At the latest, it would begin on March 10, ending April 25. Lent only becomes a problem on those times when Saint Patrick’s Day falls on a Friday. This is not one of those times, and that means Corned Beef is on the menu without the need for a special dispensation.

My father likes Corned Beef. I don’t, except the day after when it’s put into a hash. I’ve tried a number of Corned Beef recipes over the years. I’ve even shared a recipe for Corned Beef Brisket, my very first Saint Patrick’s Day post. If you are interested in the history of Saint Patrick’s Day’s connection to Corned Beef and Cabbage (an Irish-American tradition) that post is long but very informative.

Did you know that the first Saint Patrick’s Day Parade in the streets of New York City was actually a protest march? Or that Irish Protestants were welcomed in the New World, but Irish Catholics were not? Or that the reason there are so many Irish Catholics in places like Boston and New York is because they arrived poor, and could not afford to leave the port cities. They took jobs that no one else wanted because it was dangerous work – fire fighters and police. I’m sure among the immigrant waves of the past, there were criminals among them just as there are today, but I don’t believe for a second that simply because you are an immigrant, you are automatically a criminal by nature. Oh, but that’s a rant for another day. Today we are here to celebrate Saint Patrick’s Day.

Today Saint Patrick’s Feast falls on a Sunday of Lent. No need for special dispensation from the Bishops since all Sundays of Lent are days of celebration. When counting the 40 days of Lent, Sundays aren’t included, which is why Lent is actually 46 days in length from start to finish.

So what grand feast do I have planned? Don’t laugh. I’m making Bangers and Mash, with Irish Garlic Bangers. One of my favorite Pub Dishes is Bangers and Mash. It is not one of Hubby’s favorites. However; since today is an Irish Feast Day, he is willing to go along with my choice. First Mass, then supper. Just the way I like my Sundays.

Irish-American Saint Patrick’s Day Pub Feast
Irish Pub Bangers and Mash with Onion Gravy
Whiskey Glazed Browned Butter Carrots
Irish Apple Cake with Vanilla Custard Sauce
Irish Coffee

Irish Pub Bangers and Mash with Onion Gravy
Onion Gravy
4 tablespoons Butter, divided
2 large Onions
Kosher Salt so taste
Black Pepper to taste
1-1/2 cups Chicken Stock
1 Tablespoon Worcestershire sauce
1-1/2 Tablespoons Cornstarch

Melt 2 tablespoons butter in a 12-inch non-stick skillet over medium heat. While the butter is melting, peel and slice onions into thin rings. Break rings apart. Add onions, salt, and black pepper to the melted butter.

Cook, stirring occasionally until nicely browned and caramelized, about 40 minutes.

Once the onions are caramelized, combine chicken stock, Worcestershire sauce, and cornstarch in a two-cup measuring cup. Whisk to blend. Pour the mixture over the onions. Bring to a boil, stirring constantly until thickened. Taste and correct seasoning with salt and pepper if necessary.

Remove from heat. Whisk in remaining 2 tablespoons of butter, one tablespoon at a time. Keep warm.

Bangers and Mash
1-1/2 lbs Russet Potatoes
Kosher Salt to taste
Black Pepper to taste
4 tablespoons Butter
1/4 cup Milk or as needed
1-1/4 lb Irish Garlic Bangers

Peel and cut potatoes into small chunks. Place potato chunks in a large saucepan with just enough water to cover the potatoes. Add some salt to the water. Bring to a boil; lower heat to medium and cook until fork tender, about 10 minutes.

Drain well. Return potatoes to saucepan and “dry” over low heat. Once potatoes are dry, add salt and pepper to taste, the butter and milk. Mash with potato masher until fluffy. If potatoes seem too dry, add more milk a little at a time until desired consistency is reached. Keep warm until ready to assemble.

While the potatoes and gravy are cooking, grill bangers according to package directions. Keep warm until ready to assemble.

Note: I grill mine using a Johnsonville Grill made especially for sausages. You can also grill in a skillet. Let sausages cook for about 8 to 10 minutes, turning as needed for beautiful coloring.

To assemble: Place a large scoop of mashed potatoes on a plate. Plate one or two bangers along side the mash. Ladle gravy over everything. Serve and enjoy.

Whiskey Glazed Browned Butter Carrots
1 bunch whole Carrots, with tops if possible
2 tablespoons Water
Salt to taste
4 tablespoons Butter
4 tablespoons Brown Sugar
1 tablespoon Irish Whiskey

Trim tops of carrots, leaving about 1 inch of the “green” intact. Wash and peel carrots. Place in a microwave safe dish. Add water and a pinch of salt. Microwave on HIGH for 3-5 minutes, until carrots are tender-crisp.

Heat empty skillet until almost smoking. Remove skillet from heat, add butter. Butter will begin to brown almost immediately. Add brown sugar, stir until sugar has dissolved to create a nice glaze.

Add whiskey, swirl pan to blend. Remove from heat. Place carrots in pan with butter. Swirl to coat carrots with glaze. Return pan to low heat. Continue to swirl until carrots are nicely glazed and everything is hot.

Transfer to serving platter. Drizzle with any remaining glaze from the pan.

Irish Apple Cake with Vanilla Custard Sauce
Apple Cake
3 cups plus 3 tablespoons Flour, divided
1 tablespoon Baking Powder
3/4 teaspoon Kosher Salt
1/2 teaspoon ground Ginger
1 teaspoon ground Cinnamon
1/4 teaspoon ground Allspice
1/8 teaspoon ground Nutmeg
1 cup Sugar
1/2 cup cold Butter, cut into small cubes
3 large Eggs
3/4 cup Heavy Cream
2 teaspoons Vanilla Extract
3 large Granny Smith Apples
3 tablespoons Raw Sugar, for topping

To Make the Cake
Heat oven to 350-degrees. Butter a 9-inch spring form pan and line the sides and bottom with parchment.

In a medium bowl, whisk together 3 cups flour, baking powder, salt, spices, and sugar. Cut cold butter into small cubes, incorporate butter into the flour mixture with your hands until no large pieces remain and mixture resembles sand. Whisk in eggs, heavy cream, and vanilla.

Slice apples into thin, 1/4-inch pieces. Toss sliced apples with remaining 3 tablespoons flour until evenly coated, then fold into batter. Transfer cake batter to prepared pan and sprinkle evenly all over with Raw Sugar. Bake until apples are very tender and a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.

Let cool completely in the pan before removing.

Vanilla Custard Sauce
1/3 cup Sugar
4 large Egg Yolks
1-1/4 cup Heavy Cream
1 Vanilla Bean, halved

To Make The Vanilla Custard Sauce
In a heatproof bowl, whisk sugar and yolks until lightened in color, about 6 minutes. In a medium, heavy-bottomed sauce pan over medium-low heat, add vanilla bean seeds and pod and heavy cream. Cook mixture, watching carefully, until just boiling. Remove from heat, and whisk a few tablespoons of hot cream into sugar-yolk mixture. Gradually add in remaining cream, whisking constantly.

Return custard to pot and continue to cook over medium-low heat, stirring constantly until just thickened (do not boil!) — check consistency by dipping a wooden spoon in, then running a finger along back; the streak should stay intact.

Immediately remove from heat and pour through a fine-mesh strainer into a bowl. Let cool. Once cool, serve over slices of apple cake.

Irish Coffee (per glass)
1 teaspoon Brown Sugar
1 Shot Irish Whiskey (double if desired)
6 oz Hot Black Coffee
Heavy Cream, unwhipped, optional to lighten
Sweetened Whipped Cream, optional to top off the glass

In a footed Irish Coffee Cup, add brown sugar, whiskey and hot coffee. Stir until sugar is dissolved.

To lighten, add a splash of unwhipped heavy cream. Float a dollop of whipped cream on top if desired. Serve hot.

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Create a clean heart in me, O God.