St. Patrick’s Day Dinner Accompaniments….

Irish Soda Bread.  This soda bread is not of the dry variety.  This bread is moist, slightly sweet, and quite pleasing to the eye.  I make mini loaves as they take about half the baking time.   The shorter the baking time the less dried out it may become.  You can buy mini aluminum loaf pans at most any grocery store.  Serve alongside your traditional St. Patrick’s Day dinner.  If you have any leftovers, use it for french toast…OH  BOY!

Sauteed Cabbage.  I know this isn’t the traditional “boiled” cabbage but come on!  Who wouldn’t prefer delicious caramelized cabbage over boring boiled cabbage!  Trust me, you’ll LOVE this!  So simple.  Slice the cabbage into quarters and remove the core.  Thinly slice the entire head.    In a heavy large skillet over medium heat, melt 1 tablespoon of butter and add 2 tablespoons of olive oil.  Add the cabbage.  Season with kosher salt and pepper.  Cook for 40-50 minutes over medium-low heat, stirring often,  until the cabbage is caramelized. 

Homemade horseradish.  Wow!  If you like the sensation horseradish gives your sinuses, look out!  There is nothing like homemade horseradish to go with your corned beef and potatoes.  It’s quite simple.  Fresh horseradish root can be found in the produce section at most any grocery store.  Make your own cocktail sauce with one cup of ketchup, 1 tablespoon of brown sugar.  Add horseradish to taste.  So good!

I hope you have a wonderful St. Patrick’s Day!


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  1. Tom Costello says

    In many years of experimenting with ISB, this is the BEST recipe yet. My only suggestion is an addition my Mom would make, 1T of caraway seed. It adds a special taste that make my ISB unique.

    Nice new site Angie!

    • You know, that sounds really interesting, will have to try. Thanks for visiting Tom:-)