Americans have been abusing St. Patrick’s Day as an excuse to drink all damn day for a long time. As a resident of New York City, I can personally attest to the perseverance and persistence of this tradition. Nothing seems to be stopping neither the official nor the unofficial manners of recognizing March 17 anytime soon. Except for old age.
If you find yourself struggling to actually do things like day drinking, all-day drinking, or just drinking in general, yet you don’t want to put a damper on the St. Paddy’s day celebrations of your friends and family, might we suggest a slight twist on how you ring in St. Patrick’s Day this year.
We were recently invited to a pre-St. Patty’s Day celebration care of Teeling, one of the leading Irish whiskey distilleries and the Dead Rabbit Grocery and Grog, one of NYC’s most high-quality Irish bars. While we gathered around a tasting of Teeling’s impressive line of whiskeys — including a flavorful 24-year-old blend, we also gained a great deal of insight into how normal folk in Ireland celebrate their biggest holiday and can hang with all that drinking: the Irish breakfast. Considering that St. Patrick’s day is traditionally the feast day celebrating the patron saint of Ireland, setting forth on March 17 with a huge breakfast in your belly makes all that much more sense.
Having tasted this breakfast — and the mixologist-created Irish Coffee to accompany it — we can attest this meal with fill you to your gills and gird you against any onslaught of green beer this side of the Atlantic.
Irish Breakfast Recipe
Fried Eggs, Bangers (Irish sausages), Toast with Irish Butter, Rashers (Irish back bacon), Black and White Pudding, Heinz Baked Beans, Mushrooms, Tomatoes Recipes
We’ll eschew the recipes for the eggs, sausages, beans, and bacon, because … well, those are pretty straight-forward. Here are direct-from-the-chef recipes for the tomatoes and mushrooms.
Sautéed Mushrooms (serves 6)
1 cup button mushroom 1 cup shiitake mushroom 1 cup portabello mushroom 1 cup oyster mushroom 2 T chopped shallots 1T chopped garlic 1T chopped thyme 1/8 cup Madeira wine 4T butter salt & pepper to taste
Preheat a medium sautéed pan over low heat, melt the butter then sweat shallots and garlic for five minutes. Turn the heat to high then add the mushrooms and sautéed for 15 minutes. Deglaze pan with Madeira wine, add thyme and season with salt and pepper. Cook for another five minutes then serve.
Oven Roasted Tomatoes (serves 6)
- 3 beefsteak tomato, cut in half
- 2T chopped garlic
- 2T chopped basil
- 1T chopped thyme
- 1/8 cup olive oil
- salt & pepper to taste Preheat oven 350 degrees, in a large bowl, toss all the ingredients and season with salt & pepper. Place tomatoes on a cookie sheet, roasted in the oven for 25 minutes or till cook thru. Tomatoes should be nicely roasted and soft, not too dark in color and dried out then serve.
And to wash it down, try this excellent Irish Coffee recipe:
The Teeling Whiskey Irish Coffee
- 1 1⁄2oz Teeling Small Batch
- 4oz Freshly Brewed, Robust Cofee
- 1⁄2oz Spiced Stout Syrup (see below)
- Orange Zested Cream
- Garnish: Freshly Grated Nutmeg
Suggested Glassware: Hot Drinks Glass
Directions: Preheat glass with some warm water and discard, add the Teeling Whiskey, stout syrup, brewed coffee and stir to combine. Warm a large spoon and gently pour the cream over the back of the spoon and onto the coffee.
Spiced Stout Syrup Recipe
Ingredients (makes approx. 3 pints of syrup)
- 2 Pints (32oz) of Irish Stout (Guinness or similar)
- 4 Cups Demerara Sugar
- 1⁄2 Cup Whole Cloves
- 1⁄2 Cup Pimento/allspice
- 3 Cinnamon Sticks
- 1 Whole Orange Zest
- 2 Inch Fresh Ginger Grated
- Pinch of Salt
- 3 Whole Star Anise Pods
Directions: Add all ingredients to a saucepan and bring to the simmer, allow to simmer for10 minutes. Remove from heat and allow to steep for 5 minutes. Strain through a fine sieve and cheesecloth and bottle. Keeps for 2 weeks refrigerated.
Insert Irish exit joke.