The Irish have a rich heritage when it comes to their country, but St. Patrick’s Day has become quite an American holiday. Despite being originally themed around Ireland’s patron, Saint Patrick, nowadays it’s all excessive drinking and good food. After all, that is an idea that all humans can get behind, regardless of their heritage. With green as the celebratory color scheme of the day, it’s only fair that we propose some cannabis to along with your festivities going forward. Enjoy these five traditional and modern Irish-inspired drinks and meals.
Makes four servings
5 medium Yukon Gold potatoes
6 tablespoons unsalted infused butter
2 leeks, white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise
2 garlic cloves, thinly sliced
2 cups (packed) shredded Savoy cabbage (from about 1/4 large head), divided
1 1/4 cups milk
1/2 cup heavy cream
Freshly ground black pepper
1 scallion, thinly sliced
- Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly and peel.
- Meanwhile, melt 4 tablespoons cannabutter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.
- Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper. Transfer colcannon to a large serving bowl. Top with remaining 2 tablespoons of cannabutter and sprinkle with scallions. Enjoy!
Makes six servings
3 lbs. corned beef brisket
6 large potatoes, peeled and quartered
1 lb. carrots, peeled, halved and cut into sticks
1 head cabbage, cut into wedges
2 onions, quartered
12-ounce can of beer
1 bay leaf
1/4 cup cannabis infused oil
1 tablespoon Canna-butter**
3 cups water
Rye bread, sliced
- Place corned beef in a slow cooker.
- Arrange vegetables around beef and add beer, bay leaf, cannabis-infused oil and water to cover.
- Cover and cook on high setting for four hours.
- Discard bay leaf.
- To serve, arrange vegetables on a large serving platter and garnish with a tablespoon of cannabis infused butter, salt and pepper to taste. Slice corned beef and arrange on platter. Serve with rye bread.
Makes 10-12 servings
2 cups flour
6 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup golden raisins
2 tablespoons canna-butter*, chill and cut in small cubes
2 tablespoons unsalted butter, chill and cut in small cubes
1 cup buttermilk
1 egg, beaten
1 teaspoon vanilla
Green food coloring (optional)
4 ounces cannabis-infused butter, softened
2-4 tablespoons honey
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
- Heat oven to 340 degrees F. Prepare a cast iron pan or baking sheet by spreading with oil or parchment.
- In a large mixing bowl combine the flour, sugar, baking powder, baking soda, salt and raisins.
- Add the butter and work the butter into the dough, until it resembles coarse crumbs.
- In a small bowl combine the buttermilk, egg, vanilla and optional food coloring. Stir well.
- Add the liquids to the dry mix and combine until it just comes together. Shape into a ball.
- Place in the pan and make an “X” on the top with a serrated knife.
- Bake for about 40 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- While bread is baking, mix all Honey Cannabutter ingredients together thoroughly.
Makes two servings
2 ounces whiskey
2 ounces Cannabis Simple Syrup***
2 cups hot strong brewed coffee
1/4 cup heavy cream
1 teaspoon green creme de menthe
- In a pot or carafe, combine whiskey and simple syrup. Stir in coffee.
- Serve drink in two mugs, divided equally.
- In a small bowl, whip the cream and creme de menthe together until thickened.
- Gently spoon the whipped cream mixture onto tops of drinks, allowing cream to float. Serve immediately.
Makes six servings
2 cups fresh mint leaves
2 cups cannabis infused simple syrup
1 12-ounce can of frozen lemonade
1 quart ginger ale
- Bring mint and cannabis infused simple syrup to a boil and mash the mint with a fork.
- Set aside overnight, then strain the mixture and discard leaves.
- Add lemonade, 3 lemonade cans of water and ginger ale to the mint mixture. Mix well and serve over ice.