My parents will go to mass this Sunday to thank God for making them Irish, and then we’ll gather for the annual dinner: Brisket boiled with cabbage, white potato (“puh-TAY-tuh”) and carrots. And soda bread.
But what else? I was thinking of getting some booze and making an Irish coffee ice cream cake. In years past I’d made rabbit stew, but that never went over too well (the whole “eating rodent” thing, I guess).
My son and I will make sugar cookies and put green sprinkles on top.
All I know for sure is scones.
And when you say “soda bread”, do you mean the white thick sconey sort of thing, or buttermilk brown bread?
The great white unleavened lump with millions of bubbles in it. “Brown bread” as I know it is mostly rye flour, made with currants & molasses and is steamed, not baked.
The wife is in charge of the boiled dinner. I’m in charge of the Harp and Guinness.
My sister likes Smithwick’s, and since she’s cooking and I’m invited, Smithwick’s it is. I’d like to find a bottle of Knappogue Castle Irish Whiskey to go along with it.
Shepards pie and Irish soda bread.
Saag paneer and vegetarian lasagne.
A perusal of the liquor cabinet revealed both Jameson’s and Black Bush. So I’m good to go for the weekend!
Steak and Guinness stew and soda bread with raisins and caraway seeds.
Pity, where I live, I can only get Guinness in a sixpack. 
I made Finnan Haddie once, and got nothing but complaints because everybody wanted corned beef.
Vegetarian corned beef and cabbage or salmon and colcannon.
As a baker I have a problem.
Tomorrow morning, after church, I’m doing the refreshments. I’ll do some of my regular cookies, plus some iced sugar cookies shaped like 4-leaf clovers.
I wanted to do something new, Irish soda bread, but most recipes say it should be served warm out of the oven, which won’t be possible.
I have a very good scone recipe though, do you think that would be an acceptable substitute for soda bread?
Need answer fast, as I’m baking later tonight!
Soda bread is good cold, it doesn’t have to be warm. Make sure there’s lots of soft butter to put on it.
Where on earth do you get vegetarian corned beef? I wouldn’t eat it anyway, but I MUST KNOW!
All the beef I eat comes from vegetarian cows.
As usual my mother is making corned-beef & cabbage (which I hate), and I’m stuck attending because I’ll be spending the day help move an elderly aunt in with them. The woman has 3 Irish cookbooks (one of which I gave her & has pictures w/every recipe) and she still insists on making something that’s not even really Irish. :smack: Then again neither are we; as near as another (dead) great aunt can tell we’re actually Scotch-Irish. And my mother’s family came over from Germany. And the one real Irishman I knew (exchange student from Dublin) hated St. Patrick’s Day & everything realted to it.
Yeah Baker, to back up what Motorgirl says, it’s fine cold, lovely, just make sure you have soft butter to spread on it, and/or jams and stuff.
A rabbit is not a ‘rodent’.
I made colcannon! With chopped kale and green onions. I have a ton of it and it should last me a week. Don’t care for corned beef, I may buy some kind of sausage to go with it.