Ingredients:

• 3-4 lb corned beef brisket
• 10-12 small potatoes, halved
• 4 carrots, peeled and cut into chunks
• 1 small head of cabbage, quartered
• 1 onion, peeled and quartered
• 4 garlic cloves, smashed
• 1 tbsp peppercorns
• 1 tsp mustard seeds
• 1 bay leaf

Instructions:

1. Prepare the corned beef: Place the corned beef brisket in a large pot or slow cooker. Add enough water to cover the meat.
2. Season the broth: Add the garlic, onion, peppercorns, mustard seeds, and bay leaf to the pot.
3. Cook the beef: Bring to a boil, then reduce heat to low. Simmer for 2.5–3 hours until the beef is tender.
4. Add the vegetables: Add potatoes, carrots, and cabbage to the pot during the last 30 minutes of cooking.
5. Serve: Slice the corned beef against the grain and serve with the cooked vegetables.

Ingredients:

• 4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 ¾ cups buttermilk

Instructions:

1. Preheat the oven: Preheat to 375°F (190°C) and grease a baking sheet or line with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, and salt.
3. Add buttermilk: Slowly pour in the buttermilk, stirring with a wooden spoon until the dough just comes together.
4. Shape the dough: Turn the dough out onto a floured surface and shape it into a round loaf.
5. Bake: Transfer the loaf to the prepared baking sheet. Score a cross on top with a sharp knife. Bake for 35-40 minutes, or until golden brown.
6. Cool and serve: Let the bread cool slightly before slicing and serving with butter.

Ingredients:

• 2 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 1 egg
• 1 tsp vanilla extract
• Green icing (for decoration)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Mix dry ingredients: In a bowl, combine flour, baking soda, and salt.
3. Make the dough: In a separate bowl, cream together the butter and sugar until fluffy. Add the egg and vanilla and mix. Gradually add the dry ingredients, mixing until combined.
4. Roll and cut: Roll the dough on a floured surface to about ¼ inch thick. Use a shamrock-shaped cookie cutter to cut out the cookies.
5. Bake: Place the cookies on the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden.
6. Decorate: Let the cookies cool, then decorate with green icing and sprinkles.

Ingredients:

• 1 cup Guinness beer
• 1 cup unsweetened cocoa powder
• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup sugar
• ½ cup unsalted butter, softened
• 2 eggs
• ½ cup sour cream
• 1 tsp vanilla extract
• 1 cup heavy cream (for frosting)
• 1 package cream cheese (8 oz, for frosting)
• 2 cups powdered sugar (for frosting)

Instructions:

1. Preheat the oven: Preheat to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Mix dry ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Mix wet ingredients: In a separate bowl, beat the butter and sugar until smooth. Add eggs, sour cream, and vanilla extract.
4. Add Guinness: In a small saucepan, heat the Guinness until warm. Pour it into the batter and mix well.
5. Bake: Pour the batter into the prepared pan and bake for 35-40 minutes. Let the cake cool completely.
6. Make frosting: Beat together the cream cheese and powdered sugar. Slowly add the heavy cream and mix until smooth.
7. Frost and serve: Frost the cooled cake with the cream cheese mixture. Slice and enjoy!

Ingredients:

• 3 large potatoes, peeled and chopped
• 2 leeks, cleaned and chopped
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Cook vegetables: Heat olive oil in a large pot. Add the leeks, onion, and potatoes. Cook for 5 minutes until softened.
2. Add broth: Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until the potatoes are tender.
3. Blend the soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer it in batches to a regular blender.
4. Add cream: Stir in the heavy cream and season with salt and pepper to taste.
5. Serve: Serve hot with a slice of Irish soda bread on the side.

Ingredients:

• 1 banana
• 1 handful of spinach
• 1 cup yogurt (or almond milk for a dairy-free version)
• 1 tbsp honey (optional)
• 1 cup ice cubes

Instructions:

1. Prepare the ingredients: Peel the banana and gather your spinach, yogurt (or almond milk), honey, and ice cubes.
2. Blend: Add all ingredients into a blender. Blend until smooth and creamy.
3. Serve: Pour into glasses and enjoy your festive green smoothie!