Culinary

Third Base Brewery and Beer U's Joe Stutler
Team Up for St. Patty's Day Irish Feast

Saint Patrick's Day Recipes

"In many parts of North America, Britain, and Australia expatriate Irish, those of Irish descent, and ever-growing crowds of people with no Irish connections but who may proclaim themselves "Irish for a day" also celebrate St. Patrick's Day, usually by drinking larger amounts of alcoholic beverages (lager dyed green, Irish beer and stout, such as Murphy's, Smithwick's, Harp or Guinness, or Irish whiskey, Irish cider, Irish coffee, or Baileys Irish Cream) than they probably would normally, and by wearing at least one article of green-colored clothing."
       - Wikipedia entry on Saint Patrick's Day

We'd like to thank Travis Scheidecker, Brewmaster at Third Base Sports Bar and Brewery  for providing some great beers to work with for these recipes and more, and Tim 'Frenchy' Fry, the kitchen guru at Third Base for all his help. Stop in and see these guys, have a pint, and try the wings with Frenchy's special sauce on 'em!

Sláinte Mhath!

   Boxty - Potato Pancakes
   Baked Salmon
   Irish Shortbread
   Dark Chocolate Stout Sauce
  

Boxty

Boxty is a traditional Irish potato pancake served stuffed with sweet or savory fillings. Boxty is derived from the Irish word Bacstai - a traditional method of grilling over an open fire. Great for breakfast, lunch, or dinner, our particular spin on this simple yet tasty comfort food replaces the liquid ingredient (usually milk or buttermilk) with a fine Irish ale or lager. Locally, we use Third Base's seasonal beer, Tilted Kilt, but you can use whatever beer you prefer.

1 cup raw potato, peeled and grated
1 cup cooked mashed potato
1 1/2 cups all-purpose flour
3 Tablespoons powdered milk or buttermilk
1 teaspoon baking powder
1 teaspoon salt
1 to 1 1/2 cup Irish ale
3 Tablespoons butter, melted

butter or oil, for frying (bacon grease can also be used)

1 Combine mashed potato, grated potato, and butter in a mixing bowl.

2 Sift the dry ingredients together, and combine with potato mixture.

3 Add ale to form a thick batter.

4 Heat a heavy skillet or griddle over medium heat and add oil or butter. Drop batter onto skillet and cook until the underside is golden brown and set. Flip and brown the other side.

Eat straight from the pan with butter and sugar, or serve with your choice of sweet or savory fillings, sausages, stews, etc.

Return to Top

Baked Salmon

This richly flavored dish is often served with boiled new potatoes and fresh garden peas.

1 large salmon filet (about 2 lb/ 1 kg)
parsley
salt and pepper
1/4 cup butter
1/3 cup dry hard cider
1/2 cup heavy cream

1 Butter a sheet of aluminum foil. Lay salmon on foil, skin side down. Form a loose envelope around the fish, sealing both ends but leaving the top open for the moment.

2 Dot the rest of the butter over the salmon, season with salt and pepper and pour the cider and the cream over the top.

3 Seal the foil along the top, leaving only a small vent. Bake in the oven for 45 minutes at 350 deg F. Remove from oven, and transfer salmon to serving platter. pour sauce into pan and reduce over medium-low heat until thickened, stirring all the time.

Return to Top

Irish Shortbread

While not made with beer, these tasty cookies go great with a stout, Irish Coffee, etc. Use malt syrup if you can (malt being the main ingredient in beer - besides water, that is). Serve these plain, or with jam, clotted cream, chocolate sauce, etc.

1 cup (8 ounces) Butter (unsalted is preferred)
1/3 cup (3 ounces) granulated sugar
2 Tablespoon (1 ounce) malt syrup or brown sugar
2 cups (10 ounces) all-purpose flour
1/3 cup (2 ounces) semolina flour (or rice flour)

1 Cream butter and sugar. Add flour and semolina.

2 Turn on to a work surface and gently roll out until the dough is about 1/2 inch thick.

3 Cut into squares or rounds. Put on a baking sheet. Prick with a fork to prevent blistering.

4 Bake in an preheated oven at 325 deg F  for 15-30 minutes until pale golden. Cool on a wire rack.

     Lightly browning the butter in a pan over low to medium heat adds a richer nutty flavor.

Return to Top

Dark Chocolate Stout Sauce

Delicious over boxty, ice cream, cake or as a dip for fresh fruit, this sauce can also be made in the microwave.

8 oz high-quality dark chocolate
1/4 cup light corn syrup
1/2 cup Stout

1 Chop the chocolate into small bits. Put in the top of a double boiler and stir constantly until melted. Add the corn syrup and stout and whisk until smooth and shiny.

2 While warm, pour chocolate sauce into glass jars.

Makes about 2 cups.

Return to Top

Quickie Poll

Home  Academics  Community  Athletics  Advocacy  News & Events  Reference & Resources  Forum  Bookstore  About Us

PO Box 11855, Cedar Rapids, IA 52410
copyright © 2004-2007. All Rights Reserved.
Beer University, Beer U, the Beer University logo, Didja Know? are Trademarks.