Whether you're Irish or not, the food and drinks served for St. Patrick's Day is something anyone can enjoy. We raise a Guinness to these recipes and suggestions.

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St. Patrick's Day and St. Joseph's Day will spark the celebrating next week. Get a head start. 
For corned beef on March 17, the choices of beverages are many. A very good, and surprising, one is a fruity Beaujolais. For a white wine, try a riesling, off-dry variety; or a pinot blanc. 
Naturally, beer is fine company. Be a traditionalist with either Harp or Guinness. Guinness Black Lager also is a sudsy match. Likewise, Irish ales. Look for Samuel Adams, Smithwick's, and Murphy's. And Irish whiskey fuels festivities. New, smooth and satisfying: Donegal Estates Irish Whiskey ($32, 750 ml; $40, 1 liter), imported by Star Industries in Syosset. 
On March 19, when St. Joseph is honored, you truly have a feast. Traditionally, it's a meatless meal. So, consider a Sicilian classic: pasta con le sarde with sardines, fennel, raisins, pine nuts, anchovies, toasted bread crumbs, perhaps saffron and almonds, too. To sip with this dish, you can open another Beaujolais. But whites, such as Gavi, Soave and Vermentino, are easygoing accompaniments, too. 
Fava beans are often part of the St. Joseph's Day meal. A nice glass of Chianti complements them. Try the 2010 Badia a Coltibuono Chianti Classico ($20) or the 2011 Coltibuono Chianti Classico RS ($15). 
"St. Joseph's Table" features sweets such as sfingi and zeppole, and fig cookies. Enjoy a sparkling wine. Asti Spumante, Brachetto d'Acqui, Lambrusco and prosecco add to the party, where you can make one more toast with limoncello.

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What to drink on St. Patrick's Day

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CORNED BEEF WITH IRISH WHISKEY SAUCE 
1 bay leaf 
3 whole cloves garlic 
2 cloves 
1 (41/2-pound) fresh cured corned beef brisket, trimmed 
1 (2-pound) head green 
cabbage, cut into thin wedges 
1 tablespoon butter 
1/4 cup minced shallot 
3 tablespoons whiskey 
1/2 cup heavy cream 
1/4 cup low-sodium chicken or beef broth 
1 tablespoon Dijon mustard 
1. Combine the bay leaf, garlic, cloves and corned beef, along with the seasoning packet, in a large pot. Add enough water to cover the thickest part of the meat by 2 inches and bring to a boil. Immediately reduce heat to medium low and gently simmer 3 hours, until the meat is fork-tender. Remove it from the pot. 
2. Add the cabbage to the cooking liquid from the meat; simmer 20 minutes, until tender but not mushy. 
3. While the meat cooks, make the sauce. Melt the butter in a small saucepan over medium heat; add the shallots and cook 2 to 3 minutes, until softened. Stir in the whiskey and cook until the liquid is nearly gone, about 4 minutes. Add the heavy cream, broth and mustard and cook, stirring, until reduced by about one-fourth and thick enough to coat the back of a spoon. Set aside. 
4. To serve, slice the meat as thinly as possible. Rewarm the sauce, if needed, and spoon over the meat. Serve with the cabbage. Makes 12 servings. 
Nutritional analysis for each serving: 262 calories, 19 g fat, 8 g saturated fat, 15 g protein, 6 g carbohydrates, 2 g fiber, 789 mg sodium 
_____________ 
CORNED BEEF HASH AND EGGS 
2 medium russet potatoes, peeled, cut into 1/4-inch dice 
1/4 teaspoon paprika 
1 tablespoon canola oil 
1 cup chopped onion 
1 red bell pepper, cut into 1/4-inch dice 
1 green bell pepper, cut into 1/4-inch dice 
1 cup chopped cooked cabbage 
1 cup chopped corned beef 
Salt and pepper 
4 large eggs 
2 tablespoons chopped parsley 
1. Cook potatoes in lightly salted boiling water until fork- tender, 4 to 5 minutes. Drain, pat dry, toss with paprika and set aside. 
2. Heat oil in a large, nonstick skillet over medium high. Add the onion and peppers, and cook, stirring, until softened, 3 to 4 minutes. Add the potatoes and cook, stirring, until lightly browned, 4 to 5 minutes. Add cabbage and corned beef and cook until lightly browned and heated through, about 5 minutes. Season to taste with salt and pepper. 
3. Use the back of a spoon to form 4 indentations in the hash; break an egg into each and cover the pot. Cook until eggs are set, about 8 minutes. Sprinkle with parsley and serve. Makes 4 servings. 
Nutritional analysis for each serving: 375 calories, 19 g fat, 4 g saturated fat, 17 g protein, 35 g carbohydrates, 4 g fiber, 430 mg sodium 
_______________ 
CORNED BEEF REUBEN PANINI 
1/3 cup reduced-fat mayonnaise 
1 tablespoon plus 1 teaspoon ketchup 
2 teaspoons sweet pickle relish 
8 slices thin-sliced rye bread 
4 ounces thin-sliced reduced-fat Swiss cheese 
1/4 cup refrigerated sauerkraut, rinsed and drained 
8 ounces very thinly sliced corned beef 
2 tablespoons canola oil, divided 
1. Combine the mayonnaise, ketchup and relish in a small bowl. Spread on top of each slice of bread. Top 4 slices with half the cheese, followed by the sauerkraut, corned beef and, finally, the remaining cheese. Close the sandwiches with the remaining bread placed dressed-side down. 
2. Heat 1 tablespoon of the oil in a large, nonstick pan over medium high. Add 2 sandwiches and top them with a heavy skillet; press lightly to flatten the sandwiches. Cook until golden on the undersides, about 2 minutes; turn and cook until the cheese is melted and the sandwiches are again golden on the undersides, about 2 more minutes. Repeat with remaining sandwiches. Makes 4 servings. 
Nutritional analysis for each serving: 425 calories, 25 g fat, 8 g saturated fat, 20 g protein, 31 g carbohydrates, 1,174 mg sodium

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Marge Perry

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3 Simple corned beef recipes

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The mercury dips, the octane rises. 
To combat the cold and toast the repeal of Prohibition, enjoy a taste of the 1920s: Cutty Sark Prohibition Edition Blended Scotch Whisky ($30). Peppery, with hints of vanilla and citrus, this Scotch is meant to emulate the "Cutty Pro" that was smuggled to speakeasies. Capt. William McCoy first brought the flavorful contraband into the United States. The 100-proof Scotch is fine as a sipper and will work with many cocktails. Cutty Sark is named for the classic clipper ship, which you'll find in Robert Burns' poem "Tam O' Shanter," as well as liquor store shelves. 
Crown Royal XO Blended Canadian Whisky ($50) is the latest addition to the popular line. Crown Royal XO opens with notes of vanilla and dried fruit, as well as a hint of spice. It's a blend made with 50-plus whiskies in the Crown Royal line. The result is smooth, satisfying and versatile. The whisky contributes to very good cocktails and is commendable either on the rocks or neat. 
And, at this moment, when a slush margarita may not be your cocktail of choice, consider an añejo tequila. Añejo is the pinnacle of tequila. You can use it in a cocktail, but añejo is better treated like brandy. Gran Patrón Piedra ($400) is a new, ultra-premium example, from the Patrón Spirits Company. It's a distinctive, rich, extra-aged tequila. The 80-proof tequila has a hue similar to mahogany and an aroma that takes in toast and citrus. Each 750-ml bottle is numbered. Understandably so.

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Whisky picks to help you warm your winter

Cutty Sark-CROPPED

Beer and muffins -- now there are two words you don't often see in the same sentence, let alone in the same recipe. Most muffin batters, even savory ones, are moistened with milk or buttermilk. But beer will do the same job, adding flavor and a bubbly lift. 
 Beer is more often used in quick bread. Its carbonation helps the bread rise, and its yeasty flavor mimics the flavor and aroma of "real" bread in a fraction of the time it would take to make a yeast-risen bread. 
 I will never turn down a loaf of beer bread, but I like muffins better. With no slicing, and no crumbs, they are easier and neater to serve. They also are easy to save. Leftover bread goes stale quickly, but you can keep leftover muffins fresh by wrapping them in plastic and freezing them. Defrost on the countertop, rewarm in a 300-degree oven for 5 minutes, and they will be indistinguishable from a freshly baked batch. 
 For my beer muffins, I started with the simplest beer bread recipe, adapting it to fit my muffin tin. Some beer bread recipes rely solely on the carbonation in beer to raise the bread. In my experience, the result is a little bit gummy and heavy, so I added some baking powder to lighten up the dough. I filled each muffin cup just halfway, and the combination of baking powder and beer caused my muffins to rise impressively. For the tallest muffins, get them into the oven as soon as you mix the dough and before the beer's bubbles have a chance to pop. 
 Some shredded Cheddar cheese and melted butter mixed into the batter and sprinkled and drizzled on top just before baking lend richness to the muffins. Take care to grease your muffin tin well for an easy release. If the cheese sprinkled on top has melted onto the pan, run a sharp paring knife around each muffin to loosen it before removing from the tins. 
 Blue Point Toasted Lager gave my muffins terrific flavor. The beer's warm, roasted malt taste became concentrated during baking and stood up well to the assertive flavors of the Cheddar cheese and chopped dill. Using different beer, cheese and herb combinations will give you an entirely different effect. With some imagination and what you have in the refrigerator, you could come up with a custom muffin for every night of the week. Here are a few variations using beers of different styles and from around the world to get you started: 
 * <a href="/topics//Guinness">Guinness</a>, Cheddar, a little bit of sauteed onion and a tablespoon of caraway seeds 
 * Corona or Dos Equis, Jack cheese, scallions and a chopped chipotle chili 
 * Peroni, Italian Fontina, Parmesan and basil 
 * Pumpkin ale, Cheddar, 1 teaspoon Dijon mustard, 1 teaspoon mustard powder and 1 tablespoon mustard seeds 
 Sweet muffins <a href="/topics//Benefit_(designer)">benefit</a> just as much from the bubbly flavor of beer (and hard cider). For breakfast or teatime, try one of the following combinations: 
 * Hard cider, Cheddar, chopped apple and 6 tablespoons sugar 
 * Raspberry ale, some crumbled goat cheese, 3/4 cup frozen raspberries and 6 tablespoons sugar 
 * Stout or porter, grated orange zest, 6 tablespoons sugar and 1/2 cup mini chocolate chips 
 BEER MUFFINS WITH CHEDDAR CHEESE AND DILL 
 I served my beer muffins with some cream of tomato soup. They would have been equally good with chili or a beef and beer <a href="/topics//Stew_(musician)">stew</a>. 
 2 cups unbleached all-purpose flour 
 2 tablespoons packed light brown sugar 
 2 teaspoons baking powder 
 3/4 teaspoon salt 
 1 cup lager-style beer 
 6 tablespoons unsalted butter, melted and cooled, divided 
 1 cup shredded Cheddar cheese, divided 
 1 1/2 tablespoons finely chopped fresh dill 
 1. Preheat the oven to 375 degrees. Coat a 12-cup muffin tin with nonstick cooking spray. 
 2. Whisk together the flour, brown sugar, baking powder and salt in a large mixing bowl. Stir in the beer and 4 tablespoons of melted butter until a rough dough forms. Stir in 3/4 cup cheese and the dill. Divide the batter among the muffin cups. Drizzle the remaining 2 tablespoons of butter over muffins. Sprinkle the remaining 1/4 cup cheese on top. 
 3. Bake until the muffins are golden and toothpick inserted into the center of one of the muffins comes out dry, about 18 minutes. 
 4. Cool in the pan for 5 minutes, invert onto a wire rack, reinvert, let cool another 5 minutes and serve warm. 
 Makes 12 muffins.

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Muffins made with beer have great depth of flavor

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Irish or not, celebrate St. Patrick's Day on Sunday with these traditional dishes. 
IRISH OATMEAL BROWN BREAD 
2 cups unbleached flour 
2 cups stone ground whole wheat flour 
1 teaspoon salt 
1 teaspoon baking soda 
2 tablespoons toasted 
wheat germ 
2 tablespoons bran 
1 large egg, lightly beaten 
2 teaspoons molasses 
2 cups buttermilk 
1/2 cup plus 1 tablespoon whole oats, divided 
1/2 cup golden raisins 
1. Preheat the oven to 450 degrees. Coat a flat baking pan with cooking spray. 
2. Combine the white and wheat flours, salt, baking soda, wheat germ and bran in a large bowl. 
3. In a separate smaller bowl, combine the egg, molasses and buttermilk. Make a well in the dry ingredients and pour the liquid mixture in the center. Stir until just combined. Add the 1/2 cup of oats and the raisins and again stir until just evenly distributed. The dough will be sticky. 
4. Form into a 7-inch round (about 2 1/2 inches high) and place it on the prepared baking sheet. Score a 1/4-inch deep X in the top of the bread, sprinkle with the remaining 1 tablespoon of oats and bake for 15 minutes. Lower the oven to 400 degrees and bake another 25 minutes, or until the bread sounds hollow when knocked. Allow it to cool at least 30 minutes before slicing. 
Makes 28 servings. 
Nutritional analysis for each serving 95 calories, 4 g protein, 19 g carbohydrates, 2 g fiber, 1 g fat, 0 g saturated fat, 150 mg sodium 
&nbsp; 
MUSTARD-CRUSTED CORNED BEEF AND CABBAGE 
Accompany with boiled potatoes and additional mustard. 
1 4-pound corned beef brisket, trimmed 
2 cups coarsely chopped onion 
3 carrots, cut in ½-inch chunks 
3 celery stalks, chopped 
5 teaspoons pickling spice 
8 sprigs parsley 
3 cups low-sodium 
chicken broth 
21/2 pounds green cabbage, cut in 1-inch strips 
2 tablespoons country 
Dijon mustard 
2 tablespoons melted butter 
1/2 cup seasoned bread crumbs 
1. Combine the corned beef, onion, carrots, celery, pickling spice, parsley and broth in a large soup pot or Dutch oven. Add enough water to cover the meat by 2 inches; bring to a boil and immediately reduce heat to medium low, cover and simmer until the meat is tender, about 3 to 3 1/2 hours. Transfer the meat to a plate and cover with foil. 
2. Strain the cooking liquid into a large bowl and discard vegetables. Return the liquid to the pot, add the cabbage and bring to a boil; reduce to a simmer, cover and cook until cabbage is tender, about 20 to 25 minutes. 3. Meanwhile, coat broiler pan with cooking spray and heat broiler. Transfer meat to prepared pan. Spread mustard over top surface. Combine melted butter and bread crumbs; press into mustard. Place under broiler (6 inches from the heat) until the topping is lightly browned, about 4 to 6 minutes. 4. Cut the meat into 1/4-inch slices and serve with the cabbage. 
Makes 8 servings. 
Nutritional analysis for each serving 362 calories, 23 g protein, 10 g carbohydrates, 3 g fiber, 24 g fat, 9 g saturated fat, 1436 mg sodium 
&nbsp; 
IRISH POTATO SOUP 
Sprinkle with any combination of these toppings: crumbled bacon, chopped scallion, shredded Irish Cheddar cheese. May be doubled to be a main course. 
4 tablespoons butter, cut in bits 
1 cup chopped onion 
1 pound baking potatoes (about 2 medium), 
peeled and thinly sliced 
3 cups low-sodium 
chicken broth 
1/2 teaspoon salt 
1/4 teaspoon pepper 
1. Melt butter in soup pot over medium heat; add onion and cook, stirring occasionally, until onion is very soft, about 20 minutes. Add potato and broth, bring to boil and reduce to gentle simmer until potato is so tender it does not resist when pricked with a fork, 25 minutes. 
2. Working in batches, puree the potato and broth in the food processor or blender. Return to the pot and stir in the salt and pepper. 
Makes 4 servings. 
Nutritional analysis for each serving 210 calories, 4 g protein, 23 g carbohydrates, 2 g fiber, 12 g fat, 7 g saturated fat, 351 mg sodium

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3 Simple Irish recipes for St. Patrick's Day

FD-CROPPED

There are plenty of ways to raise a glass on St. Patrick's Day. One with Irish whiskey will do just fine. 
 New this year is Bushmills Irish Honey, a blend that does contain some of the isle's honey. The result is a mild whiskey, easygoing, with more than a trace of sweetness. It's not on par with either Bushmills 10 or Black Bush, but the Irish Honey is a satisfactory introduction, and it works with Irish coffee. It's about $25. 
 A traditional winner is Michael Collins Single Malt Irish Whiskey, which has a comparatively long finish and some sweetness. The whiskey is aged in oak casks and delivers a hint of vanilla. Overall, a smooth choice and easy to enjoy. Priced in the $32-$40 range. 
 The big, new Irish whiskey for 2012 is expensive but excellent. It's the Knappogue Castle Twin Wood 17 Year Old Single Malt Irish Whiskey -- a mouthful in almost every way. This whiskey was distilled in 1994 and bottled in December 2011. 
 Knappogue Castle Twin Wood 17 aged 15 years in bourbon barrels, followed by 21 months in casks infused with oloroso sherry, the deep-brown, aromatic and raisiny one. That sherry finish lends a distinctive style to the whiskey, completing a slightly nutty, balanced and celebratory production. Rich, as it should be, for about $100. 
 In addition to these, look for the masterful Midleton whiskeys, Tyrconnell, Kilbeggan and Jameson 18 Year.

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St. Patrick's Day drinks

fdDRINKS15

On a trip to Dublin last summer, my husband and older daughter spent an afternoon studying the Book of Kells, my younger daughter browsed the racks at <a href="/topics//Topshop">Topshop</a>, and I spent a couple of hours at the charming Avoca Café, sipping tea and devouring an entire loaf of the place's signature seeded brown bread. The combination of obvious healthfulness and luxurious richness was unforgettable, and I've had it in the back of my mind ever since to re-create this perfect quick bread in my own kitchen. Finally, I gave it a try. 
 Figuring out the flour 
 I began with the recipe in the Avoca Café Cookbook, but learned quickly that it would require some tweaking. First of all, there was the issue of flour. Avoca's brown bread is made with two parts white flour and 31/2 parts coarsely ground whole meal flour, which can be mail-ordered from specialty baking websites such as The Baker's Catalog, but is difficult to find in local supermarkets and health-food stores outside Ireland and England. This flour is relatively low in protein and flecked with wheat germ. Quick breads baked with whole meal flour have a soft, crumbly texture and nutty flavor. Substituting regular American whole-wheat flour resulted in a tough bread with a tight crumb. To get a more authentic and pleasing result, I used two parts white flour to 11/2 parts whole wheat, and some extra wheat bran and wheat germ for texture. 
 Then there was the issue of seeds. The Avoca recipe contained a combination of sunflower, sesame, flax, poppy and pumpkin seeds. I happened to have the first three in my pantry, so I used those. I didn't feel bad, because this combination lent plenty of nutritional value, as well as flavor and crunch. Sunflower seeds are rich in folate, vitamin E and minerals. Sesame seeds add calcium and a cholesterol-lowering fiber called lignan. Flaxseeds have become famous for their heart-healthy omega-3 fatty acids. And the oils in all of these seeds gave the bread the rich flavor I craved. Any combination of seeds will work, as long as you add about 7 tablespoons total. Avoid roasted seeds, which lose much of their heart-healthy oils when processed. 
 Don't overmix 
 The technique couldn't be easier. Mix together the dry ingredients, add the milk and a few tablespoons of molasses, and stir. The dough came together in five minutes flat. As with all quick breads, minimal handling is important. Stir just until the dough comes together. Overmixing will toughen it up. At Avoca, the bread is baked in a loaf pan, but I wanted my bread to look -- as well as taste -- Irish, so I shaped it into a round and then cut an X into the top with a sharp knife to give it a traditional soda bread shape. I cranked the oven temperature up to 400, so the bread would rise quickly and develop a thick, crunchy crust. A sprinkling of wheat germ on top added to the craggy, rustic look of the baked bread. 
 Perhaps the most difficult thing about making this bread is the final step: Allowing it to cool at least one hour before eating it up. 
 SEEDED BROWN BREAD 
 Slathered with butter (try Irish Kerrygold for maximum authenticity) and marmalade, this bread is perfect for breakfast or afternoon tea. But it could just as easily be served alongside a stew for a hearty winter dinner. Or save it for next month and serve with corned beef and cabbage on March 17, <a href="/topics//St._Patrick's_Day">St. Patrick's Day</a>. 
 2 cups unbleached all-purpose flour 
 1 1/2 cups stone-ground whole-wheat flour 
 1/4 cup wheat bran 
 1/4 cup plus 2 teaspoons wheat germ, divided 
 1 tablespoon baking powder 
 1 teaspoon salt 
 2 tablespoons plus 1 teaspoon sesame seeds 
 2 tablespoons plus 1 teaspoon sunflower seeds 
 2 tablespoons plus 1 teaspoon flaxseeds 
 2 cups whole milk 
 3 tablespoons dark (not blackstrap) molasses 
 1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 
 2. Whisk together flours, wheat bran, 1/4 cup wheat germ, baking powder and salt in a large mixing bowl. Stir in sesame, sunflower, and flaxseeds. Add milk and molasses to bowl and mix with a spatula until just moistened. 
 3. With floured hands, shape dough into a ball and transfer to baking sheet. Pat gently into a 7-inch round and sprinkle the top evenly with remaining 2 teaspoons wheat germ. Using a very sharp knife, cut a shallow "X" in the top of the loaf. Bake until well-browned and when tapped on underside it sounds hollow, 45 to 50 minutes. Cool on a wire rack for at least 1 hour before slicing and serving. 
 Makes 6 to 8 servings.

FDCHATT31.WEB

Baking seeded brown bread with an Irish twist

fdCHATTMAN-CROPPED

The mother of six grown children and recently widowed, Patricia Doyle lives in Westbury and works as a social worker at North Shore/LIJ Health Care System. 
When did you start cooking? 
My mother -- a single mother -- worked and had little time for everyday meals. She would make something like chicken fricassee, and we'd get a couple of meals out of that. I started to experiment with cooking when I was about 11. I started with Italian spaghetti sauce because Irishmen didn't know the recipe, so I was free to try things out. When I was growing up in <a href="/topics/Brooklyn_Bridge%2C_NY">Brooklyn</a>, we lived over a store; the front apartment was a music school. There were two teachers, one of whom was Italian. So I asked him for a recipe for meatballs and spaghetti - I thought that was really exotic. 
How would you characterize your adult style of cooking? 
After marriage and six children -- four of them boys -- our meals had to be "hale and hearty" and mostly "easy and economical."&nbsp; 
Have any of your children become interested in cooking? 
My son Sean -- he's a great cook. He cooks every day for his kids.&nbsp; 
Is there one style of cooking you really like? I've gone to basic, plain things - I used to make my own soups. I like making quiche . . . macaroni and cheese with a green salad . . . chicken. 
Are there any restaurants you particularly like? 
Fiore's in <a href="/topics/Floral_Park%2C_NY">Floral Park</a>.&nbsp; 
How did this recipe come about? 
The Doyle family celebrates almost all holidays, especially <a href="/topics/St._Patrick%27s_Day">St. Patrick's Day</a>, and corned beef and cabbage is a given, with Irish soda bread in honor of my mother, who came here from <a href="/topics/Ireland">Ireland</a> in the 1920s.&nbsp; 
<h3> CORNED BEEF AND CABBAGE</h3> 
5- to 6-pound middle-cut corned beef brisket and spice packet provided with the meat 
2 whole carrots 
6 medium potatoes, peeled 
1 large head cabbage, cut into quarters 
½ pint heavy cream 
3 to 4 tablespoons fresh horseradish, chopped 
Juice of ½ lemon 
Parsley 
1. Place corned beef in cold water to cover. Add contents of spice package and carrots. Raise heat and simmer until meat is fork tender, about two hours. 
2. Add potatoes, and continue to cook for half an hour. 
3. Add cabbage and cook until soft (about 20 minutes to half an hour). 
4. Make the sauce: Whip heavy cream until stiff, then fold in fresh horseradish. Add lemon juice to taste. Scoop into a bowl and scatter parsley lightly over the top. 
Makes 4 servings.

LFWHO07

Who's Cooking: Patricia Doyle of Westbury

lfCOOKING

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