St. Patrick's Day Food and Drink Ideas

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On The Valley Today, we made some Irish alcoholic and non-alcoholic drinks along with some Irish food.

Drinks and Food Recipes made at Green Mill:

Irish Coffee
-1oz Jameson
-.5oz baileys (can also sub soy milk)
-Whipped Cream

-1oz Absolute Vanilla
-.5oz Baileys (can also sub soy milk)
-.5oz Green Crème de Mint
-Chocolate Syrup

Irish Gold
-1oz Jameson
-.5oz Peach Schnapps
-Ginger Ale
-Orange Juice

Irish Gold (Non Alcoholic)
-Ginger Ale
-Orange Juice

Irish Green (Non Alcoholic)
-Ginger Ale
-Orange Juice
-Green Food Coloring

Food Showcased: Reuben Sandwich, Reuben soup, and Corn beef and cabbage.

Local St. Patrick’s Day Restaurant Specials:

Green Mill in Fargo (3340 13th Ave S,) will have a food and drink special menu.

Oleary’s in Moorhead (808 30th Ave South) will have bands in most of the day and food/drink specials.

The Blarney Stone Pub in West Fargo (1910 9th Street East) will have food/drink specials and a leprechaun.

Dempsey’s in Downtown Fargo (226 Broadway) will have T-shirts, beads, food/drinks and Irish band starting at 6 p.m.

Another fun St. Patrick’s Day drink to have is the Shamrock Shake from McDonald’s. It is a seasonal green-dyed mint flavored milkshake dessert.

Here is an Irish dish to try and make at home.

Corned Beef and Cabbage Dinner

1 (4-pound) cured corned beef brisket, trimmed $
16 cups water
2 cups chopped onion $
1 cup chopped celery $
1 cup chopped carrot $
1 1/2 teaspoons pickling spice
3 garlic cloves, peeled
Cooking spray $
1 tablespoon caraway seeds
1 (2 1/2-pound) head green cabbage, cored and cut into 1-inch strips $
4 pounds small red potatoes, quartered $
2 tablespoons chopped fresh parsley
2 teaspoons butter $
2 teaspoons grated lemon rind $
2 teaspoons fresh lemon juice $
1/8 teaspoon black pepper
1/2 cup dry breadcrumbs
1 (5-ounce) jar prepared horseradish, drained and squeezed dry
3 tablespoons Dijon mustard


Place brisket in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.

Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.

While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.

Preheat broiler.

Combine breadcrumbs and horseradish. Spread mustard over one side of brisket. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve brisket with cabbage and potatoes.