With a shot of Irish whisky in your coffee it's no wonder St. Patrick's Day had the lads and ladies hollerin' "Top o' the mornin'!" Like any recipe there are numerous views of how this sip should be served. It's only suitable we've got our favorite take too.
Red flannel hash was an invention of the first New England colonists, but it certainly has roots in Old World cookery. It's essentially corned beef hash, minus the corned beef and plus a few beets. If you're looking for something a little different to serve up this St. Patrick's Day, look no further!
It's right around this time of year that Kerrygold cheese displays start taking up more prominent real estate in the dairy department. I love Kerrygold Irish butter, and whiskey is one of the most successful pairings for cheese around, so much so that I have yet to muster a cheese column on the subject, for fear that I won't do the duo justice. To me, whiskey is something that improves even the most mediocre of cheeses. (It's like a miracle worker, I swear.) It seemed a natural thing, then, to pick up a wedge of Kerrygold's newest offering — a cheddar infused with whiskey — and try it out.
It almost seems wrong pitting one type of recipe against another, but we realize that individual preferences can be quite strong when it comes to Irish soda bread. Did you grow up on the sweet Irish-American version? Are you a purist who sticks with flour, salt, baking soda and buttermilk? Or do you like to experiment with a few modern twists?