Friday, March 21, 2014

Irish Holidays in Savannah: St. Patrick's Day at Zeigler House Inn

SAVANNAH, Georgia (March 17, 2014) -- There's a popular Irish saying, "If you're enough lucky to be Irish, you're lucky enough!" This Irish sentiment is not only popular in Savannah, the belief looms bigger than life on March 17th each year for the Irish holiday -- St. Patrick's Day in downtown Savannah, even for those whose ancestry is not traced to Ireland!

At Zeigler House Inn, B&B innkeeper Jackie Heinz
prepared fresh Irish Pancakes with maple syrup and Irish
butter, plus Irish Coffee. Green accessories get
the Savannah inn's bed and breakfast guests ready
for the Irish parties, parade, and holiday festivities.
At Zeigler House Inn's bed and breakfast in downtown Savannah, adapted a bit, the saying would hold true also -- "If you're enough lucky to be a lodging guest here for St. Patrick's Day weekend, you're lucky enough!"

Beyond Jackie's homemade breakfast and pastry-shop-worthy sweets, our historic inn's guests enjoy Irish food that helps while imbibing, sometimes too much!

One must eat hearty with substantial food if one wants to attempt drinking like an Irishman or Irish lassie!

Recipe: Irish Pancakes

They must be cooked right after mixing, as the acid in the buttermilk starts to react with the baking soda at once. From

2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon white sugar
1 large egg, beaten
1 cup buttermilk
1 tablespoon unsalted butter, browned
1 tablespoon unsalted butter, for frying pan


Meanwhile, sift the dry ingredients into a bowl.  Now heat a skillet over medium heat. Add the beaten egg, buttermilk, and browned butter in a constant stream to the dry ingredients while stirring together the batter.  Careful not to over-beat, as this will make dense pancakes.

Add a tablespoon of butter to the skillet, stir it around until the skillet is coated, and then add a few large dollops of batter to the pan, careful not to overcrowd it.  Cook for about 3 minutes a side, until golden brown and cooked through. Serve with butter, jam, and syrup.

Traditional Irish Colcannon with a side
of Reuben Quesadilla

"Hearty and simple at its core, the dish is made surprisingly delicate by the creaminess of Kerrygold grass-fed cheese and butter. The cabbage adds a unique flavor profile and makes colcannon unmistakable as Irish comfort food." -- Kerrygold Butter

The recipe below is from Kerrygold Butter -- Jackie shares her tweaks and tips for the colcannon recipe. "Mine has corned beef in it as well. I also cook the cabbage in the broth from the corned beef. I also use some of the broth for mashing the potatoes to get the flavor all through the potatoes."


2 pounds red potatoes, cut into large chunks
3/4 cup milk
3/4 teaspoon salt
6 tablespoons Kerrygold Butter, plus additional melted butter if desired
1 cup chopped onion
6 cups finely shredded green cabbage (or one 10-ounce package)
1 cup (about 4 ounces) shredded Kerrygold Dubliner or Blarney Castle Cheese
Freshly ground pepper to taste

Cook potatoes in boiling water about 20 minutes or until very tender; drain well and mash with skins on, adding milk and salt. While potatoes are cooking, melt butter in a large skillet. Add onion; cook 10 minutes, stirring occasionally, until very soft. Add cabbage; cook and stir for 5 minutes more or until very soft. Stir cabbage mixture and Kerrygold cheese into hot potatoes and season with pepper. Mound onto serving plates and make a well in the center of each. Pour a little melted butter into each well, if desired.

Makes 8 servings.

Reuben Quesadillas
(from Food Network)


1 medium onion, cut in half, then sliced
1 tablespoon vegetable oil, plus extra for coating tortillas
1/2 pound (1 cup) sauerkraut, drained
6 flour tortillas
6 ounces Swiss cheese, shredded
3/4 pound corned beef

1/2 cup mayonnaise
1/2 cup ketchup
1/4 cup minced scallions
2 tablespoons drained chopped capers


Preheat oven to 375 degrees. In saute pan, saute the onions in 1 tablespoon oil until lightly tanned. Add sauerkraut (watch out for splashing) and cook for 8 minutes more until dried. Using a plate as a template, cut tortillas to even rounds with paring knife. Lightly coat bottoms of 3 tortillas with vegetable oil and lay out on cutting board. Spread with 1/2 of the cheese. coat with single layer of corned beef, then sauerkraut. Cover with another single layer of corned beef, then with remaining cheese and tortillas. Press down to compact. Lightly coat tops with vegetable oil. Bake for 10 minutes until lightly browned on the outside and melted on the inside. Cut each quesadilla into 8 wedges. Serve with Russian Dressing


Mix all ingredients together well, and chill until needed.

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Photos © 2014 Zeigler House Inn / Jackie Heinz

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