We all love corned beef & cabbage on St. Patrick's Day, but there's nothing like celebrating a holiday in a new way. If you're looking for inspiration, we've gathered six of our best Irish alternatives to the classic fare.
How about some of Mom's Mini Reubens, a classic Irish Soda Bread or a tray of Emerald Isle cupcakes? No matter what you make from our new slideshow, it's sure to be deliciously different.
Who needs a four-leaf clover when you've got these amazing eats?
Reuben Soup
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Reuben Soup
What goes better with a thick slice of Irish soda bread than a big bowl of this reuben soup? This recipe from our 101 Hearty Recipes cookbook was sent to us by Sandy Roy of Crestwood, Kentucky. Sandy says, "Looking for a creamy soup that'll stick to your bones? This is it!"
2 T. butter
1 onion, chopped
4 c. chicken broth
1 c. sauerkraut, drained and chopped
1 bay leaf
2 T. cornstarch
1/4 c. cold water
1 c. whipping cream
1 c. half-and-half
1 lb. deli corned beef, cubed
1 c. shredded Swiss cheese
salt and white pepper to taste
Garnish: rye croutons
Melt butter in a medium saucepan. Add onion and cook until soft. Add broth, sauerkraut and bay leaf. Cover; reduce heat and simmer for 15 minutes. In a small bowl, mix cornstarch and water. Add to saucepan; stir in cream, half-and-half, corned beef and cheese. Simmer over very low heat for 10 to 15 minutes, stirring often; do not boil. Remove bay leaf and add salt and pepper. Ladle into bowls and sprinkle with croutons. Serves 6.
