Courier Cookbook St. Patrick's Day

'Tis the season of green. But rather than "greens," we mean literally green. Jesse Murphy has shared many of his family's recipes with you from potatoes to potatoes (with some green mixed in), Irish cream and green cupcakes for dessert. Éirinn go Brách!

IRISH CREAM

Submitted by Jesse Murphy

This is a great drink to sip by itself or to add to a cup of coffee for a little kick. Can be made with or without alcohol.

Ingredients:

½ tsp instant espresso powder

1 tsp unsweetened cocoa powder

1 tsp vanilla bean seeds (or vanilla extract)

1 cup heavy cream

1 can (14 oz) sweetened condensed milk

1 cup Irish whiskey

Directions:

In a small pot, whisk together the espresso powder, cocoa powder, vanilla bean seeds, and cream. Add the vanilla bean pod (or extract) to the mixture and bring to a simmer over low heat. Remove from the heat and set aside to steep for 30 minutes.

Transfer to a blender. Run for 30 seconds or so to ensure all ingredients are mixed well, and if using a bean pod make sure it is completely blended. Serve immediately over ice or refrigerate in an airtight container for up to one month.

BOXTY CAKES

Submitted by Jesse Murphy

Simple potato pancakes, boxty is a great way to use leftover mashed potatoes for a savory part of breakfast. Think Irish latkes. Instant mashed potatoes can be substituted.

Ingredients:

1 ½ cups grated raw potatoes

1 cup all-purpose flour

1 cup leftover mashed potatoes

1 large egg

1 tbsp milk

salt and pepper to taste

¼ cup olive oil

Directions:

Peel, grate and rinse raw potatoes. Toss with flour, stir in mashed potatoes until combined.

In a separate bowl, whisk the egg and milk, stir into the potato mixture. Add salt and pepper to taste.

Heat the oil in a large pan, drop the mixture into about 3-4 inch patties. Flip as needed until cooked to a golden-brown crisp.

Serve with butter, jam/jelly. sour cream, apple sauce, or enjoy as-is! Can be stored for three days in the fridge in an airtight container. Makes roughly six servings.

COLCANNON

Submitted by Jesse Murphy

This is a great side dish where you can pack in the great nutrients of greens!

Ingredients:

4 russet potatoes peeled and cut into cubes

6 tbsp unsalted butter, plus more for serving

3 lightly packed cups chopped kale, cabbage, spinach, or other leafy green

3 green onions, minced (about 1/2 cup)

1 cup milk or cream

Directions:

Boil potatoes until ready to be mashed. Drain, leave in the colander and return the pot to the stove on medium-high heat.

Add the butter, once it is melted and hot, add the greens. When the greens are wilted after a few minutes, add the onions.

Add the potatoes and milk/cream. Mash with the greens until thoroughly mixed.

Serve with a pat of butter, salt and pepper to taste. About 4 servings.

SHEPHERD'S PIE

Submitted by Kate Effinger

Adapted from countryliving.com

Another great use for leftover mashed potatoes. Or make them fresh, it is even better.

Ingredients:

2 Tbsp. extra-virgin olive oil

3 small carrots, chopped

1 cup frozen pearl onions

1 lb. lean ground turkey

1 Tbsp. all-purpose flour

1 cup frozen peas

2 1/2 tsp. chopped fresh rosemary

Kosher salt and freshly ground pepper

3/4 cup low-sodium chicken broth

3 cups leftover mashed potatoes

Directions:

Preheat oven to 400°F. In a large pan, heat olive oil over medium heat. Add carrots and onions and cook until soft, about 5 minutes. Add turkey and cook, breaking up meat with a wooden spoon, until browned, about 6 minutes.

Stir in flour and cook for 3 more minutes. Stir in peas and rosemary. Season with salt and pepper. Pour in chicken broth and stir. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with more salt and pepper. Transfer to a 9- to 10-inch deep-dish pie pan.

Spread mashed potatoes over the turkey mixture. Bake until golden on top and heated through, about 25 minutes.

GRASSHOPPER PIE CUPCAKES

Submitted by Jesse Murph

Not necessarily an Irish dessert, but it's decadent and green and we're all Irish on St. Patrick's Day!

Ingredients:

12 mint Oreos (or Girl Scouts' Thin Mints)

⅔ cup heavy cream

⅔ cup semi-sweet chocolate chips

2 tbsp creme de menthe or mint liqueur

Filling:

½ cup milk

12 oz. bag of marshmallows

2 cups heavy cream

2 oz. crème de cacao liqueur

2 oz. crème de menthe liqueur

1 package Andes Mints or chocolate chips for garnish

Directions:

Line a muffin tin with baking cups. Place an oreo in the bottom of each cup.

Heat the heavy cream in a quart size glass measurer or bowl for 1 minute. Add the chocolate chips and stir until melted. Stir in the crème de menthe and let cool for about 15 minutes.

Spoon a generous tablespoon over each cookie, some will run over the sides of the cookie, this is fine.

In a large measuring cup or large mixing bowl, microwave the milk and marshmallows for two minutes. Stir until smooth and let cool in the refrigerator.

Whip the cream to medium peaks and mix in the liqueurs. Fold into the cooled marshmallow mixture.

Spoon into each baking cup to about ¾ full.

Chop the Andes Mints and top the cupcakes decoratively and drizzle with a bit of the mixture (if there's any left). You can also crumble the cookies on top, use a whipped cream or icing on top and add food coloring to make them even greener!

Chill until ready to serve.