Black Velvet and Colcannon (St. Patrick's Day feast)

Now, I know, I usually do food recipes for the holidays, but I mean... it's St. Patrick's Day! C'mon!

So I'm switching it up a bit and starting with a drink.


Black Velvet
A Black Velvet is my favorite way to celebrate St. Patrick's baptism of the Irish. This recipe makes 2 pints.

1 pint Irish stout (Guinness, Murphy's, or Beamish - not Harp)
1 pint champagne

Chill both. Combine in a large glass jug. Stir. Pour into pre-chilled tall glasses. Drink. Repeat.

Slainte. :)

Colcannon
Now, colcannon is traditionally Halloween fare in Ireland, but it's my favorite "pub-at-home" food so here you go. :) Makes about 4 servings.

1 lb kale (or green cabbage if you can't find kale)
1/2 pt water
1 tbsp grapeseed oil
1.5 lbs potatoes, peeled and quartered
2 medium carrots, peeled and cut into chunks
1 medium onion, finely chopped
1 cup skim milk
salt and freshly ground black pepper, to taste

Simmer kale (or cabbage) in the water and oil for 10 minutes.
Drain thoroughly, chop finely.
Boil potatoes and carrots in the same pot until tender.
Put milk and onion into a saucepan and cook lightly.
Drain the potatoes and carrots and mash them together. Add the onion, milk, and cooked kale to the carrot/potato mash. Mash and mix some more. :)
Serve warm. Enjoy!

[These recipes are from a book called "The Feckin' Book of Everything Irish", with alterations.]