Back Deck Recipes: St. Patrick's Day

March 2017 Feature Web Exclusive

 St. Patrick’s Day is around the corner and there’s no better way to celebrate on the water than by whipping up some easy and delicious Irish-inspired food! Here are some winners from, and don’t forget to check out more on our Pinterest page!

Drink: St. Michael's Irish Americano

Recipe by Michael D


2 (1.5 oz) jiggers espresso coffee

2 (1.5 oz) jiggers Irish whiskey

1 tablespoon white sugar

1 tablespoon heavy cream

6 ounces hot water

2 tablespoons whipped cream


Grab your favorite mug and pour in the espresso, Irish whiskey, sugar, cream and hot water. Garnish with a dollop of whipped cream and enjoy.

Appetizer: Irresistible Irish Soda Bread

Recipe by Karin Christian


3 cups all-purpose flour

1 tablespoon baking powder

1/3 cup white sugar

1 teaspoon salt

1 teaspoon baking soda

1 egg (lightly beaten)

2 cups buttermilk

1/4 cup butter (melted)


Preheat your oven to 325 °F and grease a 9-by-5-inch loaf pan. Mix the flour, baking powder, sugar, salt and baking soda together. In a separate bowl, blend the egg and buttermilk, then add this mixture to the dry ingredients, stirring until just moistened. Stir in the butter and pour into the pan. Bake for 65 to 70 minutes, or until a toothpick poked in the bread comes out clean. Cool on a wire rack. You can serve this immediately, but it’s ideal if you can wrap it in foil for several hours or overnight for the best flavor.

Dinner: Deluxe Corned Beef Hash

Recipe by debrasteward


2 tablespoons butter

2 tablespoons extra-virgin olive oil

1 large onion (chopped)

5 large Yukon Gold potatoes (peeled/cut into 1/4-inch cubes)

1 large carrot (coarsely shredded)

2 pounds cooked corned beef (cubed)

2 tablespoons fresh parsley (chopped)

1/4 teaspoon dried thyme leaves

salt to taste (optional)

1/2 teaspoon ground black pepper (or to taste)


Melt the butter with the olive oil in a large skillet over medium heat. Add the onion and cook until it just begins to brown (about 8 minutes). Add the potatoes and carrot, stirring occasionally. When they’re tender (about 15 minutes), add the corned beef, parsley, thyme, salt, and pepper, stirring often until the hash is crisp and browned (10 to 15 more minutes).

Dessert: Chocolate Mint Cookies I

Recipe by Susan Black


3/4 cup butter

1 1/2 cups brown sugar (packed)

2 tablespoons water

2 cups semisweet chocolate chips

2 eggs

2 1/2 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

36 chocolate mint wafer candies


In a large pan over low heat, cook the butter, sugar and water until the butter is melted. Add the chocolate chips and stir until they’re partially melted. Remove the pan from heat and continue to stir until the chocolate is completely melted. Pour the mixture into a large bowl and let it cool for 10 minutes. Beat in eggs one at a time into the chocolate mixture on high speed. Reduce the speed to low and add the dry ingredients, beating until blended. Chill the dough for about an hour.

Preheat the oven to 350 °F, roll the dough into balls, and set them 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes; while cooking, unwrap the mints and divide each in two. When the cookies are done, put a half a mint on top of each and let them melt, then spread on top of the cookie.

Photos credited to pilecangal, naples34102, abapplez, and Anna, respectively

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