Cabot, VT – (March. 15, 2010) Think of St. Patrick’s Day, and what comes to mind? Four-leaf clovers, leprechauns and shillelaghs, beer (No, no, not the green food coloring!), parades and, well, more beer. All traditional and all fun, but we often overlook the great food that goes along with any true Irish St. Paddy’s Day celebration. We may not all be lucky enough to have been born Irish, but thanks to Cabot, the Vermont-based dairy cooperative, we certainly can eat like we were.
“Everyone thinks food when they talk about Thanksgiving or Christmas get-togethers,” says Cabot Senior Vice President of Marketing Roberta MacDonald, “but the culinary potential of St. Patrick’s Day is all too commonly ignored. Many people are just plain bored with over-done Irish foods like corned beef and cabbage, which isn’t really Irish, by the way. This year, we can realize the delicious potential of traditional Irish meals, when we give them a little twist – as we do with our Cheddar Ale Soup or Shepherd’s Pie with Cheddar Crust. In fact, Cabot has created three tasty recipes in honor of St. Patrick.”
“Before a night of revelry, try our warm and cheesy Cheddar Ale Soup and Cheddar Potato Cakes, featuring a flavorful trinity of Irish cooking – potatoes, beer and Cabot cheddar,” adds MacDonald. “Highlight the meal with our Shepherd’s Pie with Cheddar Crust, practice your best Irish brogue, then prepare for a night of fun.” After all, St. Patrick’s is a day to celebrate all the great things about being Irish, and with a little luck in the kitchen, that will surely include the food.
In addition to the Cheddar Ale Soup, Cheddar Potato Cakes and Shepherd’s Pie with Cheddar Crust, Cabot’s website offers a cook’s pot of gold with an abundance of great recipes, like St. Patty’s Day Grilled Cabot Cheese Sandwiches, at http://www.cabotcheese.coop/recipes
And if you’re really feeling a bit o’ the Irish, check out Cabot’s guide to Finding Four Leaf Clovers – free online at: http://www.cabotcheese.coop/pdf/FourLeafCloverBook.pdf
Cheddar Ale Soup
Makes 6 servings
4 slices bacon
4 tablespoons Cabot Salted Butter
1/2 cup minced onion
1/4 cup minced carrot
1/4 cup minced celery
1 small bay leaf
1/3 cup King Arthur Unbleached All-Purpose Flour
1 (12-ounce) bottle Harpoon Celtic Ale
2 1/2 cups low-fat (1%) milk
1 (14-ounce) can 99% fat-free chicken broth
1 teaspoon dry mustard
1 pound Cabot Sharp, Extra Sharp or Seriously Sharp Cheddar, grated (about 4 cups)
Salt and ground black pepper to taste.
1. In skillet or microwave, cook bacon until crisp; crumble and set aside.
2. In large saucepan over medium heat, melt butter; add onion, carrot, celery and bay leaf and cook, stirring often, until vegetables are translucent and softened, about 4 minutes.
3. Stir in flour and cook, stirring, about 3 minutes longer.
4. Gradually whisk in beer; when mixture is bubbling and thickened, whisk in milk, chicken broth and dry mustard. Bring soup to simmer, stirring often so it doesn’t scorch on bottom of pan.
5. Add cheese a handful at a time; stir until cheese is melted and soup is hot, but do not let soup boil. Remove from heat, remove and discard bay leaf and season with salt and pepper.
6. Serve topped with crumbled bacon.
Calories 498, Total Fat 35g, Saturated Fat 19.5g, Sodium 998mg, Carbohydrates 17g, Dietary Fiber 0.5g, Protein 26g, Calcium 673mg
Cheddar Potato Cakes
Makes 6 servings
3 large Russet potatoes (about 12 ounces each)
2 tablespoons Cabot Salted Butter, cut into pieces
6 ounces Cabot Extra Sharp or Sharp Cheddar, grated (about 1 1/2 cups)
2 tablespoons chopped fresh chives
Salt and freshly ground black pepper to taste
1. Preheat oven to 400°F. Scrub potatoes and prick with fork in several places. Place on baking sheet and bake until tender, 1 to 1 1/4 hours.
2. When cool enough to handle, remove skins and place potatoes in large bowl; add butter and mash with potato masher. Mix in cheese and chives and season mixture with salt and pepper.
3. Shape mixture into six (1/2-inch-thick) cakes. Place on plate, cover and refrigerate for 1 hour.
4. Brush large skillet generously with oil and place over medium-low heat or preheat electric griddle to 325°F. Cook cakes for several minutes until golden on underside; slide metal spatula carefully under each cake to release, then turn over and cook until browned on second side.
5. Turn off heat and let cakes stand for a couple of minutes to firm up slightly. Serve with bacon and eggs.
Calories 284, Total Fat 13g, Saturated Fat 7.5g, Sodium 227mg, Carbohydrates 33g, Dietary Fiber 3.5g, Protein 11g, Calcium 226mg
Shepherd's Pie with Cheddar Crust
Makes 6 servings
1 tablespoon olive oil
2 carrots, peeled and diced
2 medium onions, peeled and diced
1 small white turnip, peeled and diced
1 pound ground lamb or beef
2 teaspoons chopped fresh thyme
1 teaspoon ground cinnamon
1 tablespoon King Arthur Unbleached All-Purpose Flour
1 1/4 cups 99% fat free chicken broth, beef broth or beer, such as Harpoon Hefeweizen
1 tablespoon tomato paste
Salt and ground black pepper to taste
2 pounds Yukon Gold potatoes, peeled
4 tablespoons Cabot Salted Butter
Salt and ground white pepper to taste
2 ounces Cabot Sharp Cheddar, coarsely grated (about 1/2 cup)
This recipe can be made with either fresh minced lamb (shepherd's pie) or fresh minced beef (cottage pie).
To make filling:
1. Heat oil in large skillet over medium heat. Add onions and cook, stirring, until they begin to turn golden brown, about 5 minutes.
2. Add carrots and turnip and cook for another 5 minutes. Transfer vegetables to bowl and set aside.
3. Return skillet to heat and add lamb or beef; cook, breaking up meat with spoon, until very well browned. Stir in thyme and cinnamon. Return vegetables to skillet.
4. Add flour and mix in thoroughly. Gradually stir in broth or beer, then tomato paste.
5. Lower heat to maintain gentle simmer, cover skillet and let mixture simmer for about 30 minutes. Season with salt and pepper.
To make topping and finish pie:
1. Cut potatoes into even-sized pieces. Place in steamer set in pan of boiling water; cover and steam until tender, about 20 minutes.
2. Transfer potatoes to bowl, add butter and mash by hand or with electric whisk. Season with salt and white pepper.
3. Preheat oven to 400°F. Spoon filling into baking dish. Spread potato mixture evenly on top. Scatter cheese over potatoes.
4. Bake for 25 minutes, or until top is golden and crusty.
Calories 220, Total Fat 14g, Saturated Fat 5g, Sodium 290mg, Carbohydrates 8g, Fiber 2g, Protein 15.5g, Calcium 32mg
NOTE TO EDITORS: To access and download hi-resolution photos of these delicious St. Patrick’s Day Recipes from Cabot, go to: https://cabot.imagerelay.com/sb/36cb520e-287b-11df-92fb-12313b005001
ABOUT CABOT CREAMERY COOPERATIVE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and we make a full line of cheeses, yogurt, sour cream, cottage cheese, and butter. Best known as makers of “The World’s Best Cheddar,” Cabot is owned by 1200 dairy farm families located throughout New England and upstate New York. For additional information on Cabot Creamery, visit http://www.cabotcheese.coop
Help Cabot® Make It BIG… GUINNESS WORLD RECORDS® BIG For Food Bank For New York CityCabot® Creamery Sets New Guinness World Records® Achievement for World's Largest SmoothieCabot Creamery Cooperative Announces April's Reward Volunteer 3.0 WinnersCabot® Creamery Cooperative Announces 5-Day 'Running for Health' Menu PlannerApril
Cabot Creamery Cooperative Returns to LA for the 11th Annual Grilled Cheese InvitationalGiving Time During National Volunteer Month with Reward Volunteers 3.0March
Celebrating National Nutrition Month by Cutting Calories and Boosting FlavorCelebrate ‘The Luck Of The Irish’ with Fabulous Beer and Cheddar Pairings from Cabot® Creamery CooperativeCabot Creamery Cooperative to 'Reward Volunteers' Again in 2013February
Cabot Creamery Cooperative Announces November Reward Volunteers 2.0 WinnersMake Entertaining 'Light' This Holiday Season with Cabot Creamery's Delicious Light CheddarsNovember
Cabot Creamery Cooperative Announces October Reward Volunteers 2.0 WinnersTurkey Again? Yes, Please!October
Agri-Mark Honored as 2012 'Business of Distinction' by New York Dairy of Distinction OrganizationNew Benefit to "World's Best Cheddar": Cabot Creamery Cooperative Achieves B Corp CertificationCabot Creamery is "Golden" at "Summer Olympics" for CheeseCabot Creamery Cooperative to 'Reward Volunteers' Again with GustoJuly
2012 Community Tour Grand Finale Comes to Portland, Maine on Saturday July 7Cabot Creamery Cooperative Celebrates the United Nation's International Year of Cooperatives in Portland on July 7thReward Volunteers Mobile App Users Across the Nation Log Over 40,000 Hours of Community ServiceThe 2012 Cabot Community Tour Concludes with Huge Celebration in Portland, MaineJune
Just One More Round to Go! Cabot Creamery Cooperative Announces the Latest Round of Reward Volunteers WinnersSpartanburg, SC Eigth-Grader wins Cabot® Creamery Cooperative's Poetry ContestMay
Cabot Creamery Cooperative® Announces 2012 Community TourWe're Halfway There! Reward Volunteers Round Three Winner Announced by Cabot CreameryApril
Cabot® Creamery Cooperative is headed west for the 10th Annual Grilled Cheese InvitationalCabot® Creamery Cooperative creates ‘The Healthy Kitchen Helper’Cabot® Vermont Cheddar Named ‘World’s Best’Vermont's Blue Spruce Farm Wins National Award for Dairy Farm SustainabilityHere's A Super St. Paddy's Day Secret...Luck is Amplified By Doing Good!February
Make Your Holidays Ring with Farmer-Inspired Recipes From Cabot Creamery CooperativeAdd Some Flavor to Your Hanukkah Latkes This YearNovember
November is American Diabetes Month - Take Control of Your Diet with a 5-Day Menu Planner from Cabot Creamery CooperativeCabot Creamery Cooperative Spreads Holiday Joy with Farmer-Inspired Thanksgiving Day RecipesOctober
Cabot Creamery Cooperative Celebrates National S'mores Day with Classic Cheddar S'mores RecipeMake Back-to-School Easy by Planning Meals in AdvanceCabot Creamery Continues Legacy of Awards at American Cheese Society CompetitionJuly
SAY Soccer Partners With Cabot Creamery Cooperative To Provide Players, Parents With A Healthy Snack OptionJune
Father's Day Has Special Meaning on the Farm and in the Kitchen for Cabot Creamery DadsDeclare Your Independence - Add Some Fireworks to Your Fourth of July Recipes From Cabot Creamery CooperativeMay
Cabot Puts the Focus on National Women's Health Week and Celiac Awareness Month with Smart Recipes & Healthy IdeasApril
Write Your Own Haiku for National Grilled Cheese Month Win Great Cheddar CheeseCabot Releases 'OU Kosher for Passover' Sharp Cheddar Just in Time for the HolidayMarch
The Way To A Healthy Diet? Take It One Day At A TimeCabot Aged Cheddar is Seriously the Nation's BestJanuary
The Flavors Of HanukkahA New Take on New Year's Eve Parties'Lighten' Up With Delicious Cabot Winter Solstice RecipesNovember
Something Wickedly Delicious This Way ComesWinners of Cabot Creamery Cooperative's 'Feel Good Family Recipes' Contest AnnouncedSeptember
Cabot Creamery Cooperative Earns Four Blue Ribbons at American Cheese Society CompetitionDad's Got A Bun In The Oven, TooGain Yardage - Not Inches! Kick Off the Tailgate Sason with a Trim WaistCabot Creamery and Chef John Folse & Company Set Guinness World Record for Largest Mac & CheeseAugust
APRIL IS NATIONAL GRILLED CHEESE SANDWICH MONTH!'FOURTH TRIMESTER' IS A CRITICAL TIME FOR NEW MOMS AND MOMS-TO-BEMarch
American Dietetic Association's National Nutrition Month® Helps You Focus On Healthy Eating All Year AroundCabot Clothbound Cheddar Honored As World's BestA Wee Bite O' The IrishPassover Meal Preparation Requires Time and Careful PlanningFebruary
Make Valentine's A Day-Long Day To RememberWinners Announced in Cabot® Creamery Cooperative's 'Butter Up The World' Poetry ContestJanuary
EATING WELL IS EASY AS A SUMMER BREEZE WHILE CAMPING, HIKING OR TOURING, WITH DELICIOUS RECIPES FROM CABOT CREAMERY COOPERATIVEJuly
MAKE YOUR JULY 4TH CELEBRATION POP LIKE FIREWORKS WITH DELICIOUS RECIPES FROM CABOT CREAMERY COOPERATIVEJune
CELEBRATE CINCO de MAYO IN STYLE WITH FESTIVE RECIPES FROM CABOT CREAMERY COOPERATIVEWHAT DOES MOM WANT FOR MOTHER'S DAY? FOR STARTERS, BREAKFAST IN BED FEATURING DELICIOUS RECIPES FROM CABOT CREAMERY COOPERATIVECABOT CREAMERY COOPERATIVE'S 'VERMONT TO VEGAS' ONLINE HEALTH AND FITNESS CHALLENGE IS A VIRTUAL BLASTGET OUTDOORS AND GRILL WITH MOUTH-WATERING RECIPES FROM CABOT CREAMERY COOPERATIVEMarch
NATIONAL NUTRITION MONTH 2009TAKE THE GUESSWORK OUT OF PASSOVER MEAL PREPARATION WITH CABOT'S KOSHER SHARP CHEDDARFebruary
FEAST YOUR FAMILY OF FOUR - FOR LESS THAN $10CELEBRATE OSCAR NIGHT WITH THE CHEDDAR THAT RECENTLY WON THE OSCAR FOR TASTE AT THE U.S. CHEESE MAKERS COMPETITIONCABOT KOSHER CHEESE LINE EXPANDINGJanuary
CABOT HONORED FOR OUTSTANDING CONTRIBUTIONS TO EDUCATIONCABOT® INTRODUCES 50% REDUCED FAT CHEDDAR WITH OMEGA-3 DHAAugust
PREPARING TO SEND YOUR CHILDREN OFF TO SCHOOL? HEALTHY BREAKFAST, LUNCH AND SNACK IDEAS FROM CABOT® CAN CONTRIBUTE TO A BETTER, MORE PRODUCTIVE SCHOOL YEARJuly
GO FOR THE GREAT-TASTE GOLD WITH CABOT® CHEESE OLYMPIC-THEMED RECIPESCABOT® CHEESE ADDS GREAT TASTE TO AMERICA'S FAVORITE OUTDOOR SUMMER FUNJune
SUDBURY'S SCHWARTZ FAMILY WINS MENU MAKEOVER CONTEST AND VISIT FROM CELEBRITY CHEF JON ASHTONSCORE ONE FOR THE HOME TEAM WITH DELICIOUS TAILGATING RECIPES MADE FROM CABOT® CREAMERY CHEESEAugust
CABOT & MCCADAM MAKE STRONG APPEARANCES AT THE AMERICAN CHEESE SOCIETYWHEN IT COMES TO SCHOOL, THINK OUTSIDE THE LUNCHBOXJuly
CABOT CREAMERY SUPPORTS NATIONAL DAIRY MONTHCABOT® CREAMERY COOPERATIVE PRESENTS CHAKRA WINDOW TO THE COMPREHENSIVE BREAST CARE & ASESTHETICS INSTITUTEApril