The Paddy’s Day Food Parade is back, folks, and, once again, the floats are heaving with edible delights to help you celebrate the Irish national holiday. Soda bread is as popular as ever this year, as is the combination of beef ‘n’ Guinness, while ice cream, with occasionally surprising ingredients, gets a float all to itself this time ’round. Needless to remark, you’ll find potatoes almost everywhere you look, as is only right and proper.
Click on the links below to zoom directly to your favourite parade floats or browse at your leisure. For your delectation, we have:
– A Drinks float to get you started.
– A Breakfast float, because you’ll be needing some soakage after that early drink.
– A Soda Bread float, because you can never have enough of the stuff.
– There’s a Starters And Sides float to whet your appetite for the dinner to come.
– Moving on to the main course? Try the ever popular Beef ‘n’ Guinness float.
– Beef not your thing? Check out the Meaty Not Beefy float.
– Got room for dessert? There’s a float full of Sweet Stuff right here.
– If you like a bit of cold, creamy dairy goodness, you should skip straight to the Ice Cream float.
– And, finally, when you find yourself with a case of the munchies at the end of the night, the Late Night float is the place to be.
Once again, I’d like to say a huge thank you to everyone who participated, your efforts are much appreciated. Now, if you’re all quite ready, I’ve got a parade coming through! And if you should have any energy left after the parade, I’m also guest posting over at Boulder Locavore on the topic of St. Patrick’s Day in Ireland, so hop on over here to see what I had to say.
Forget green beer, what you need to get things started on Paddy’s Day are a few of these Irish Mojitos, mixed by Lori of Recipe Girl. Careful, though. A few of these and you might not make it to the rest of the parade!
If you’re going to do things properly, then you really need to get set up for the day that’s in it with a good Irish Breakfast. With his usual panache, Greg from Sippity Sup took rashers and sausages and baked ’em up with some eggs for a seriously stylish way to start your St. Patrick’s Day.
In her quest to keep the folks in the U.S. informed on authentic Irish recipes this Paddy’s Day, Katriona, a Northern Irish mum living just north of New York City and who blogs at Kat Ate That, made this brown soda bread.
Clare from An American in Ireland has clearly adapted very well to Irish living and gives us her hearty Open-faced Irish Beer Bread Sandwich, with a spread made of Guinness mustard, topped with barbecued smoked salmon from Co. Cork. You sure you’re not Irish, Clare?
Moving to the sweeter side of soda bread, how’s about a flavoured nutty butter to accompany your white soda loaf? Lori from Fake Food Free has made some Irish Soda Bread with Pistachio Vanilla Butter for us. Hope there’s enough to share.
The good news for those on a gluten-free diet, is that avoiding gluten no longer has to mean avoiding soda bread. Wendy from La Phemme Phoodie shows how it’s done with her lovely looking Gluten Free Irish Soda Bread.
Who says spuds can’t be dainty and elegant? From my own Daily Spud files, I give you potato slices fashioned into individual serving cups and filled with some smoked salmon or whatever else takes your fancy.
Biren from Roti n Rice says that she’s changed her name to O’Biren for the day that’s in it. She’s also made these tasty looking Green Peas and Mashed Potato Pancakes. As an avowed spud lover myself, I can’t say I’d object to having one or ten of these.
Looking for something a little lighter, perhaps? How’s about a coleslaw from my good self that ticks both the Irish colour and Irish ingredients boxes.
Ailbhe from Simply Splendiferous introduces us to a new Irish Stout – Black Rock Stout from The Dungarvan Brewing Company – though she does revert to Guinness for her classic Irish Beef and Stout Stew. Having tasted Black Rock Stout stout myself, I can vouch for it as worthy tipple for your St. Patrick’s Day festivities and a fine accompaniment to that plate of beef stew.
Annie from Phoo-D gives us her Guinness Pot Roast with Bacon and Parsnips. The beef roast is braised in Guinness and has a bacon enriched gravy that, as she says herself, works magic when spooned over warm egg noodles. I’ll bet it works magic when spooned over spuds too.
One of my lovely fellow finalists in this year’s Irish Blog Awards, Kristin from Dinner du Jour, may not like to drink Guinness straight up, but she does like to cook with it. For your delectation she presents Steak, Guinness and Cheddar Pie and she’s got Chocolate Guinness Cake for afters.
Canadian-based Val from More Than Burnt Toast serves up some beef-filled Shepherds Pie with an Ulster Champ Topping. She notes that, in Canada, regardless of whether the filling is made with beef, chicken, lamb or even old socks, it’s still called Shepherd’s Pie, so there.
If you like your beef in meatball form, Zerrin from Give Recipe gives us a dish with the fabulously exotic Turkish title of Kofteli Brusksel Lahanasi a.k.a. brussels sprouts with meatballs. It may have a foreign name, but it’s got Irish ingredients and colours, and no matter how you pronounce it, it’s bound to be a treat on your plate.
Over at CookAppeal, there’s Green Stuffed Chicken and Twice Baked Irish Beer Mustard Tators on the menu from Chef E. Her pesto marinated chicken rolls are stuffed with spinach and served with twice baked potatoes, laced with my own Daily Spud Irish Beer Mustard. Well now, colour me flattered!
I’m sure Molly Malone never had any trouble finding cockles, though Joanna from Smorgasblog had no such luck, so her Molly Malone Hotpot feature clams and mussels instead of the more famous cockles and mussels combination. Either way, I’m sure a bowl of this would have done wonders for poor ol’ Molly Malone’s fever.
Bonnie from Sweet Life Bake has added a green touch to proceedings with her Pepita Crusted Tilapia with Tomatillo Cream Sauce and Cilantro Potatoes.
Well, I don’t know who wouldn’t want a slice or several of this whiskey infused ‘Irish Coffee’ Cake from Barbara of Vino Luci. It’s all the sweeter because she uses it to highlight the worthy cause of raising funds for the St. Baldrick’s Foundation for childhood cancer research. So you get to have your cake and feel good about it too.
Janet from LaDue and Crew used her stash of Girl Scout thin mints and a healthy splash of Baileys to make her Thin Mint and Irish Cream Tiramisu. She also admits that she has a 12-step-program-worthy thin mint addiction. After eating this, so might you.
Though she now lives in the Philippines, Tracey from Tangled Noodle brings us Oaten Honeycomb, a Northern Irish treat by way of her American husband’s family. It’s a simple steamed pudding made with oatmeal instead of flour and comes from a cookbook put together by the ladies of a small Irish emigrant community and church in Iowa, called, quite fittingly, St. Patrick’s.
Jenni from Pastry Methods and Techniques, being a dessert-wise and pastry-savvy individual, brings us a sweet Italian dish with Irish flavours, in the shape of these Irish Coffee Panna Cottas. Better still, it looks like she’s got some to share.
If green is what you want on St. Patrick’s Day, well then green is what you’ve got with these Shamrock Cakepops from Sarah at Maison Cupcake (who, I was sorry to hear, was feeling a bit green herself when working on her parade entry).
As if one green ice cream wasn’t enough, Michelle from Big Black Dog also brings us the utterly intriguing concoction that is Popeye’s Coconut Ice Cream. Yes, the green stuff in there is spinach, in case you were wondering!
Happy to attest to the fact that you can’t have too much of a good ice cream, we have more brown bread dairy goodness in the form of this Caramelised Crumbly Brown Bread Ice Cream from Carol-Anne of Carol-Anne’s Kitchen. Simple to make, says she, but amazingly creamy. I’m sold.
When the revelry is over, and the carousing done, might I perhaps interest you in a classic post-pub pot of tea and a Crisp Sandwich? Sit back, munch on one of these and contemplate the parade that’s been and look forward to doing it all over again next year. I know that’s what I’ll be doing.