See What Martha Served for St. Patrick's Day This Year
If anyone knows how to throw to celebrate, it's Martha. And although this year's St. Patrick's Day festivities looked a little different due to social distancing guidelines, our founder still enjoyed the holiday. To celebrate St. Patrick's Day, Martha had an intimate, COVID-safe dinner party with 10 of her closest family members and friends on her Bedford, New York, farm. She shared photos of her feast on The Martha Blog, which included corned beef and cabbage, pea soup, Irish soda bread, gougères (French cheese puffs), St. Patrick's Day-themed tuile cookies, rhubarb crisp, and a Milk Chocolate-Pistachio Tart.
Martha received a helping hand in the kitchen from her friend Chef Pierre of PS Tailored Events and his sous-chef, Moises. While the brisket and vegetables were cooking, Chef Pierre prepared Irish soda bread using Martha's favorite recipe using buttermilk and dried currants. "Irish Soda Bread was first adopted in the late 1830s when the first iteration of baking soda—or bicarbonate soda—was introduced to the United Kingdom. Due to Ireland's lack of access to ingredients at the time, the inspiration for Irish Soda Bread was one of necessity, in order to make the most of the basic and inexpensive ingredients available: flour, baking soda, salt, and soured milk," Martha wrote on her blog.
On Instagram, Martha shared a photo of the final product—her corned beef and cabbage dinner, which was made using brined brisket from Pat LaFrieda Meat Purveyors. Our founder also served two different kinds of mustard and homemade horseradish alongside the main dish.
"Our dinner was fabulous!!! I corned the beef for eight days in a delicious brine. Brisket from @patlafrieda Amazing 24 lbs. despite the comments below the boiled dinner was moist. The vegetables tender and tasty – carrots, parsnips, turnips, cabbage, Yukon gold potatoes All cooked separately in vegetable broth for maximum flavor. the meat was so good! So tender and tasty," Martha wrote on Instagram.
Instagram users were quick to tell our founder how delicious her meal looked. "I've never liked corned beef, but yours actually looks so good!" wrote one commenter. Another said "beautiful" and one was even impressed that the brisket started out at 24 pounds before the fat was trimmed off of it.
For dessert, Martha and Chef Pierre baked Shamrock-shaped cookies using our founder's Easy Tuile Cookie recipe. "And they're green, of course. Chef Pierre just added a couple drops [of] green food coloring to the batter…These fun cookies can be made into any shape or color," Martha wrote on her blog. She served the cookies with individual rhubarb crisps and the chocolate-pistachio tart on green and gold china, which our founder discovered at a tag sale in Connecticut years ago. We can't wait to see how our founder celebrates the holiday next year.