Saint Patrick's Day Party!

March 2016

Top o' the mornin' to ya! Are you ready to celebrate St. Patrick's Day and have a little fun onboard? Here are some delicious recipes shared on that you have to try. Nothing beats getting in the right spirit for the holiday like whipping up some specialty St. Patty's food! It's almost as fun as pinching someone who's not wearing green...

Appetizer: Irresistible Irish Soda Bread

Recipe and photo by Karin Christian


3 cups flour

1 Tb baking powder

1/3 cup white sugar

1 tsp salt

1 tsp baking soda

1 egg (lightly beaten)

2 cups buttermilk

1/4 cup butter (melted)


First, preheat you oven to 325°F and grease a 9x5-inch loaf pan. Mix the flour, baking powder, sugar, salt and baking soda in a bowl and blend the egg and buttermilk together. Add this all at once to the dry mixture and stir just until everything is moist. Mix in the butter and pour into you prepared pan. Bake for 65 to 70 minutes (or until a toothpick comes out clean), and cool on a wire rack. For best flavor, wrap the loaf in foil for several hours or overnight, and enjoy!

Side Dish: Irish Champ

Recipe and photo by Ita


2 lbs potatoes (peeled/halved)

1 cup milk

1 bunch green onions (thinly sliced)

1/2 tsp salt (or to taste)

1/4 cup butter

1 pinch black pepper (or to taste)


Put the potatoes into a large pot and add enough water to cover them. Bring it to a boil and cook until the potatoes are tender (about 20 minutes). Thoroughly drain, return to very low heat, and allow the potatoes to dry for a few minutes. (You can place a clean dish towel over the top to absorb any extra moisture.) Gently heat the milk and green onions in a saucepan until they’re warm. Mash the potatoes, salt and butter together until everything is smooth, then evenly mix in the milk and green onion. Season with freshly ground black pepper and serve hot.

Dinner: Braised Corned Beef Brisket

Recipe and photo by mauigirl


5 lb flat-cut corned beef brisket

1 Tb browning sauce (like Kitchen Bouquet)

1 Tb vegetable oil

1 onion (sliced)

6 cloves garlic (sliced)

2 Tb water


Preheat your oven to 275°F, discard any flavoring packet from the corned beef, and brush browning sauce on both sides of the brisket. Heat the vegetable oil in a large skillet on medium-high heat and brown the brisket on both sides (5 to 8 minutes per side). Set the brisket on a rack set in a roasting pan, scatter onion and garlic slices on top, and add water to the roasting pan. Cover the pan tightly with aluminum foil and roast in the preheated oven until the meat is tender (about 6 hours).

Dessert: Luck o’ the Irish Brownie

Recipe and photo by Cher


4 (1 oz) squares unsweetened chocolate

1 cup margarine (softened)

2 cups white sugar

3 eggs

2 1/2 tsp vanilla extract

1 cup flour

1/2 cup butter (softened)

4 cups confectioners' sugar

2 Tb milk (or as needed)

1 1/2 tsp peppermint extract

6 drops green food coloring

1 1/3 cups semisweet chocolate chips

6 Tb butter

1 Tb vanilla extract


Preheat your oven to 350°F and grease a 9x13-inch baking dish. Melt the chocolate squares in a small bowl in the microwave, stirring at 15 second intervals until the chocolate is smooth. Allow it to cool slightly, then transfer to a large bowl and thoroughly mix in the margarine and sugar. Beat in the eggs one at a time, mix in the vanilla, and stir in the flour just until blended. Pour the batter evenly into the dish and bake until the surface looks dry and the sides are beginning to pull away from the pan’s edges (20 to 25 minutes). The brownies might look cake-like and ripple slightly in the center, but this is normal. Set the pan on a wire rack and cool. For the middle layer, beat 1/2 cup of butter with confectioners' sugar in a large bowl and add milk as needed to get a spreadable consistency. Mix in the peppermint extract and green food coloring, and spread this over the cooled pan of brownies. Refrigerate for 30 minutes. Next, microwave the chocolate chips with the butter until melted, stirring every 20 seconds until smooth. Stir in the vanilla and pour over the chilled brownies, quickly spreading to cover the surface. Cool again until firm (about 10 minutes), cut into squares, and dig in.

Check out more recipes at Houseboat magazine’s Pinterest page!


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