Will you be celebrating St. Patrick’s Day this week? From green beer to Guinness pie, this Irish celebration will keep your guests full and in the festive spirit.

Recipe: Corned Beef and Carrots with Irish Whiskey Glaze

Ingredients

• 1 tablespoon of vegetable oil
• 1 cup sweet orange marmalade
• ½ cup Jameson Irish whiskey
• ⅛ teaspoon ground nutmeg
• 1 tablespoon Dijon mustard plus more for serving
• 1 2- to 2 ¼-pound piece lean fully cooked corned beef
• 12 carrots, peeled, halved lengthwise
• Fresh parsley sprigs

Method

• Preheat oven to 425 F (220 C). Coat baking sheet with vegetable oil and bring next 3 ingredients to a boil in saucepan until it reduces to ¾ cup, stirring often, about 5 minutes.
• Mix in 1 tablespoon mustard.
• Brush corned beef with sauce and place in center of prepared sheet.
• Take the carrots and toss with remaining sauce and place around corned beef.
• Season the carrots with salt and pepper.
• Roast until carrots and beef is tender, brushing occasionally with extra sauce, about 35 minutes.
• Transfer to platter, garnish with parsley, and serve with Dijon mustard.

Recipe: Irish Soda Bread with Craisins

Ingredients

• Nonstick vegetable oil spray
• 2 cups all-purpose flour
• 5 tablespoons sugar, divided
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• ¾ teaspoon baking soda
• 3 tablespoons butter, chilled, cut into cubes
• 1 cup buttermilk
• ¾ cup craisins

Method

• Preheat oven to 375 F (190 C). Spray a cake pan with nonstick spray.
• Take flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl and whisk together.
• Add butter and rub in until coarse meal forms with your hands.
• Make well in center of flour mixture and add buttermilk.
• Mix everything together until dough is formed; then add craisins.
• Using floured hands, shape dough into loaf. Transfer to prepared pan and flatten slightly. Sprinkle dough with remaining 1 tablespoon sugar.
• Bake bread until brown and tester inserted into center comes out clean, about 40 minutes.
• Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

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Questions?

If you have any questions about this recipe, contact me at jdetloff@airculinaire.com. For questions about in-flight catering, contact weborders@airculinaire.com.