Luck o' the Irish Menu
The jig is up. Corned beef has been around for centuries, but the St. Paddy's Day tradition of serving it with cabbage is almost as American as apple pie.
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In the early 1900s, Jiggs, a character in the newspaper comic strip "Bringing Up Father," proclaimed corned beef and cabbage his favorite Irish dish, even though it may never have graced dinner tables in Ireland. Since then, Americans have embraced it as the meal of choice for St. Patrick's Day, March 17.
Corned beef got its name before refrigeration, when meat was preserved using coarse grains of salt, called "corn." Today, beef is corned with spices strictly for flavor, not for preservation, so the meat must be refrigerated. A wee bit of updating hasn't changed the allure of this all-American favorite. Whether you're Irish or not, boost your luck by celebrating St. Patrick's Day with friends and a feast.
Smoked herring or oysters on the half-shell
Assorted cheese-and-cracker appetizer tray
Irish Coffee Adding just a hint of whiskey makes this coffee special.
Irish stout or lager
Corned Beef and Cabbage This recipe is great year-round served with prepared horseradish and mustard.
Oatmeal Shortbread Choose from three different shapes -- wedges, rounds, or strips.
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