Celebrate St. Paddy’s Day Like You Own A Swanky Irish Pub

With the pandemic it’s still not recommended to throw a St. Patrick’s Day party or go out to a club. However, that doesn’t have to stop you from creating your own Irish fun from the comfort of home.

Create your own Irish Pub atmosphere with a Paddy’s Day beverage, appetizer, meal and dessert recipe from T.U.F.F. Momma Salt Craft! ☘️

Start off with a Clover Margarita

This is a twist on a traditional margarita! You can taste a fresh, herbal punch thanks to the cucumber and mint. The unaged tequila enhances the green flavors and packs a fighting Irish punch along the way. You can use plain Fleur de Sel salt to rim the glass (as seen in the picture). Even better, use T.U.F.F. Momma Jalapeño Lime salt to give a spicy kick to a fabulous beverage. Best of all, no food coloring is needed to create the green color!

Ingredients:

2 Oz. Herradura Silver tequila

.75 Oz. lime juice

.75 Oz. simple syrup

4 Slices cucumber

6-8 mint leaves

1 tsp of T.U.F.F. Momma Jalapeño Lime Salt for rimming the glasses

Preparation:

Start by chilling your glasses in the freezer for 15 to 30 minutes.

Place the cucumber and mint into a shaker and crush gently with a muddler or the back of a spoon. Then add ice and the rest of the ingredients. Shake until ice cold.

Fold a paper towel into quarters and dampen. On a small plate, sprinkle the T.U.F.F. Momma Jalapeño Lime salt. Blot one of your chilled glasses onto the wet paper towel and then on the plate of salt to rim the glass.

Strain the drink from the shaker into the chilled glass rimmed with salt. Garnish with a sprig of mint. Enjoy your Clover margarita!

Paddy’s Day Popcorn

Ingredients:

Everyone’s eyes will be smilin’ when they see this green popcorn. The emerald color gives this snack instant St. Patrick’s Day appeal!

The benefit of this recipe is you can make it ahead of time and store in an airtight container.

4 quarts popped popcorn

1 cup white sugar

1/2 cup packed brown sugar

1/2 cup water

1/2 cup light corn syrup

1 teaspoon white vinegar

1/4 teaspoon T.U.F.F. Momma Pink Himalayan salt

1/2 cup butter

8 to 10 drops green food coloring

Directions:

• Place popcorn in a large roasting pan; keep warm in a 250° oven. Meanwhile, in a large heavy saucepan, combine the sugars, water, corn syrup, vinegar and salt. Cook and stir over medium heat until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 260° (hard-ball stage).
• Remove from the heat; stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Cool. Break into pieces. Store in an airtight container.

Beer Braised Irish Stew and Colcannon

This dish is a delicious alternative to corned beef for St. Pat’s Day. The T.U.F.F. Momma Moonshine Salt adds a hint of smoked Irish Whiskey to the meat.

Preparation: 1 hour

Cook: 2 hours

Total: 3 hours

Yield: 8 servings

Ingredients:

Irish Stew:

• 1 tablespoon vegetable oil
• 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
• 2 tablespoons all-purpose flour
• 1 cup coarsely chopped onion
• 1 cup coarsely chopped carrot
• 1 (12 fluid ounce) can or bottle of dark beer (I used Shiner Bock)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon T.U.F.F. Momma Moonshine salt
• ½ teaspoon ground black pepper
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce

Colcannon:

• 3 slices bacon
• 2 pounds russet potatoes, peeled and cut into chunks
• 2 cups thinly sliced cabbage
• ¼ cup milk, warmed
• 2 tablespoons butter
• ½ teaspoon T.U.F.F. Momma Pink Himalayan salt
• ¼ teaspoon ground black pepper
• 2 tablespoons minced fresh parsley

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon T.U.F.F. Momma Moonshine salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
3. Place the Dutch oven into the preheated oven, and cook, covered for 45 minutes.
4. Uncover, stir the stew, and cook uncovered until the beef is very tender and the liquid is reduced by half. (Takes about 45 more minutes.)
5. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
6. About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
7. Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
8. Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of T.U.F.F. Momma Pink Himalayan salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
9. To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with the braised beef stew. Garnish with a sprig of fresh parsley.

Nutrition Facts

Per Serving: 453 calories; protein 25.3g; carbohydrates 30.2g; fat 24.4g; cholesterol 89.4mg; sodium 650.9mg.

Mint Chocolate Chip Cookie Swirls

These Mint Chocolate Chip Cookie Swirls are made in two swirled colorful layers, one mint and one chocolate, perfect for St. Patrick’s Day. The delicious cookies melt in your mouth. To bring out the flavor of the chocolate we recommend sprinkling the tops with a small pinch of flaky T.U.F.F. Momma Fleur de Sel salt.

It is a great and festive looking dessert, that can also be made with kids, as a fun project!

Prep Time: 45 minutes

Chill: 6 hours (for best results, but can make immediately if you don’t want to wait.)

Cook Time: 10 minutes

Total Time: 55 minutes

Yields: 18 servings

Ingredients:

• 8 ounces butter room temperature
• 1½ cups white sugar
• 1½ teaspoon baking powder
• 1/2 teaspoon T.U.F.F. Momma Pink Himalayan salt
• 1 egg room temperature
• 1 teaspoon mint extract
• 3½ cups all-purpose flour
• 3 tablespoons cocoa powder unsweetened
• 6 drops green gel food coloring

Directions:

1. In the bowl of an electric mixer fitted with the wire attachment beat butter on medium speed until fluffy, about 30-40 seconds.
2. Scrape the bowl, and whisk in sugar, salt, baking powder, and mint extract. Scrape the bowl as needed and beat until combined. Beat in the egg.
3. Replace the wire attachment with the paddle attachment and gently beat in flour 1 cup at a time. If the dough is too soft, add a bit more flour. The dough must have the texture of play dough.
4. Divide the dough in half, leave half in the bowl of the mixer and add another half to a separate large bowl. Using a spatula, knead in the green food coloring in the half that you added to the large bowl.
5. To the dough that remaining in the mixer bowl, gently beat in cocoa powder until fully combined.
6. Roll dough into two balls, cover in plastic wrap and chill in the refrigerator for 10-15 minutes so its easier to work with.
7. Cover your working area with one layer of plastic wrap, 15 – 16 inches long. Remove the dough from the refrigerator and unwrap.
8. Place the green dough ball onto the plastic wrap on the counter, flatten it and using a rolling pin shape it into a rectangular, about 10X9. Repeat with the chocolate dough ball, but make the rectangular one inch smaller.
9. Transfer the chocolate rectangle onto the green rectangle. Its ok if the dough tears down in some spots, use your fingers to shape it. The dough must be soft and easy to work with.
10. The chocolate rectangle is on top of the green rectangle that sits on plastic wrap. Using the plastic wrap lift the edge that is closer to you and start rolling the dough into a cookie roll. The dough now resembles a cookie roll covered in plastic wrap. You can shape it as a log, or make it more round, as you prefer. Secure the ends and place in the fridge for at least 6 hours.
11. The dough can be made in advance and left in the fridge overnight, or even for 2 days. When you are ready to bake the cookies, preheat oven to 350F. Remove the cookie roll from the refrigerator and slice in ½ or ¼ inch rounds.
12. Line two cookie sheets with parchment paper and arrange the cookies 1½ inches from each other.
13. Bake for 10 minutes. Mid baking switch the sheet trays in the oven: the upper one goes to the bottom, and the bottom one is moved up.
14. The cookies are done when the edges are firm and the bottoms light brown.
15. Remove from the oven and put a small pinch of T.U.F.F. Momma Fleur de Sel salt on top of each cookie. Then, let the cookies cool on the cookie sheets for 2 minutes, before transferring them to a cooling rack.

Luck of the Irish to you! Happy St. Paddy’s Day!