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The month of March is a great month for Irish-Americans
across the land. It is a time when families gather, eat hearty and homemade
food and practice their gift of gab. St. Patrick’s Day is a day




The month of March is a great month for Irish-Americans across the land. It is a time when families gather, eat hearty and homemade food and practice their gift of gab. St. Patrick’s Day is a day for Irish to attend liturgical programs—since St. Patrick is the figure most prominently associated with bringing Christianity to Ireland—and break their Lenten fasts. This usually means a big family meal and traditional Irish food to remember family, friends, culture and their Irish ancestors. This March, we want to celebrate all generations of Irish-Americans and keep their culinary traditions alive! These dishes are pretty traditional Irish fare, with a little edge of contemporary flare. Enjoy! Céad Míle Fáilte!



Serves 8


5 lb corned-beef brisket

2 whole cloves

2 bay leaves

8 medium potatoes, pared

1 medium cabbage, cut in wedges

1 small bushel of parsley, chopped

1 clove of garlic

10 whole black pepper corns

8 medium carrots, pared

8 medium yellow onions, peeled

2 lb Canna Butter*

Wipe corned beef with damp paper towels. Place in large pan, cover with water. Add garlic cloves, black peppercorns and bay leaves. Bring to a boil. Reduce heat simmer 5 minutes. Skim surface. Cover pan, simmer 3 to 4 hours or until corned beef is fork-tender. Add carrots, potatoes and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just until tender. Slice across grain, when serving. Arrange slices on platter with cabbage. Brush potatoes with Canna Butter and sprinkle with parsley.



Serves 8


1¼ cup of wheat flour

1¼ cup of self-rising flour

14 oz unsweetened plain yogurt

1 tablespoon Cannabis Infused Olive Oil**

1 tablespoon honey

1 teaspoon bicarbonate soda

½ teaspoon baking powder

1 pinch of salt

Preheat oven to 375°. Grease and flour an 8-inch cake pan. Sieve self-rising flour with bicarbonate soda, baking powder and salt into a large bowl. Add the wheat flour to the bowl. In another bowl, whip yogurt, honey and Infused Olive Oil, then pour onto the flour mixtures in the bowl. Stir with a wooden spoon until well-mixed and soft and sticky dough forms. Flour a surface for kneading and knead lightly. Form into a round shape. Transfer to the floured cake pan and with a knife cut a cross across the top and place in the oven for 45 minutes. Eat when cool, with Canna Butter or your favorite topping.



Serves 8


1¾ cup all purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cloves

1 teaspoon ground cinnamon

1 cup unsweetened applesauce

¾ cup brown sugar

½ cup Cannabis Infused Vegetable Oil

¼ cup Guinness stout

½ cup golden raisins

½ cup chopped dates

½ cup chopped walnuts

Preheat oven to 350°. Grease an 8” square pan (or 2 smaller 4” loaf pans) and line it with wax paper. In a large bowl, sift together the flour, baking soda, salt, cloves and cinnamon. Set aside. In a second large bowl, stir together the applesauce, brown sugar, Infused Oil and stout. Mix thoroughly. Add the flour mixture, a little at a time, beating well after each addition. Stir in the raisins, date and walnuts. Spoon batter into prepared pan and bake for 45 minutes or until skewer inserted in the center comes out clean. Remove from the oven and cool on a wire rack for 10 minutes. Invert pan onto a plate, remove the wax paper, and set the cake upright to cool completely.




½ cup Canna Butter, softened

Juice and grated zest of 1 lemon

1 cup confectioners’ sugar

Lemon slices for garnish

In a large bowl combine the Canna Butter and lemon zest. Sift the sugar into the butter and beat with a mixer until smooth and creamy. Stir in enough lemon juice to make icing soft enough to spread easily. Spread icing on top of cake and smooth the surface with a spatula or knife dipped in warm water. Decorate the top with lemon slices, if desired.



Serves 2


2 oz whiskey

2 oz Cannabis Simple Syrup***

2 cups hot strong brewed coffee

¼ 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.