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Luck o' the Irish: 8 St. Patrick's Day recipes - Los Angeles Times
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Food

Luck o’ the Irish: 8 St. Patrick’s Day recipes

Corned beef in bourbon-brown sugar isn't the usual St. Patrick's Day fare -- but it's a good use for corned beef leftovers. Recipe: Corned beef in Bourbon-brown sugar sauce

Corned beef in bourbon-brown sugar isn’t the usual St. Patrick’s Day fare -- but it’s a good use for corned beef leftovers.
Recipe: Corned beef in Bourbon-brown sugar sauce
  (Genaro Molina / Los Angeles Times)

See recipes for all these dishes on the L.A. Times’ recipe database, https://recipes.latimes.com/.

Classic buttermilk Irish soda bread

Classic buttermilk Irish soda bread, dotted with raisins -- and not-so-classical caraway seeds.
Recipe: Classic buttermilk Irish soda bread
  (Iris Schneider / Los Angeles Times)

Muldoon's whiskey-marinated wings

These wings would be a great party appetizer.
Recipe: Muldoon’s whiskey-marinated wings
  (Robert Gauthier / Los Angeles Times)

Beer-battered shrimp

There’s alcohol in it. That’s what makes beer-battered shrimp a St. Patrick’s Day recipe, OK?
Recipe: Beer-battered shrimp
  (Robert Olding / For the Times)

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Lemon-lime blueberry soda bread

For an added crispness to this lemon-lime blueberry soda bread, use a cast-iron pan.
Recipe: Lemon-lime blueberry soda bread
  (Iris Schneider / Los Angeles Times)

New England corned beef, cabbage and vegetables

Corned beef, cabbage and vegetables with a horseradish mustard cream sauce.
Recipe: New England corned beef, cabbage and vegetables
  (Carolyn Cole / Los Angeles Times)

Steamed corned beef and cabbage

This cooking method makes for a jucier corned beef.
Recipe: Steamed corned beef and cabbage
  (Perry C. Riddle / Los Angeles Times)

Half-and-half

Combine light and dark beers to make a half-and-half concoction.  (Eric Boyd / Los Angeles Times)

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