Start St. Patrick's Day off with a festive twist, Samuel Adams Irish Soda Muffins.

A spin on traditional Irish Soda Bread, these muffins are best enjoyed with a dollop of jam on top. The recipe is courtesy of Samuel Adams Brewing the American Dream small business program participant Sandy Russo of LuLu's Sweet Shoppe.For evening festivities, try Samuel Adams Corned Beef and Beer-Braised Red Cabbage.Boston lager is a key ingredient in the corned beef brine because its complex sugars dissolve into the meat, and the sugars it leaves on the surface of the meat add a caramelized glaze if roasted.Samuel Adams Irish Soda MuffinsRecipe by Sandy Russo of LuLu's Sweet Shoppe2¼ cups sugar2 sticks unsalted butter2 tablespoons barley malt (optional)1 teaspoon pure vanilla extract6 eggs3 cups unbleached all-purpose flour½ teaspoon salt½ cup Samuel Adams Boston Lager or Irish Red½ cup sour cream1 tablespoon caraway seeds1 cup raisinsPosition rack in the middle of oven. Preheat oven to 350 F. Spray the top of a muffin pan with nonstick coating, and line with paper liners.In a large bowl, cream together the butter, sugar and barley malt until light and fluffy. Beat in the eggs one at a time. Add vanilla and mix in together the flour, salt and baking powder, mixing just until incorporated on low speed with paddle attachment.Next add Samuel Adams until incorporated, next add sour cream, caraway seeds and raisins. Scrape down the sides of bowl and beat until smooth, about 25 seconds. Scoop into muffin cups.Sprinkle tops lightly with sugar.Bake in preheated oven for 25-30 minutes, or until golden brown, and tops spring back when lightly tapped.Samuel Adams Brined Corned BeefServes 4-66 bottles Samuel Adam Boston Lager4 cloves garlic, smashed3 medium onions, peeled and chopped3 carrots, peeled and chopped2 ribs celery, chopped1 cup kosher salt¾ cup brown sugar2 bay leaves1 tablespoon whole black peppercorns2 teaspoons mustard seed8 allspice berries8 juniper berries4 cloves2 cinnamon sticks2 teaspoons ground ginger1 teaspoon pink salt (optional)2 trays ice, about 2 quarts1 beef brisket, approximately 5 poundsPour the Samuel Adams beer into a stockpot, and add all ingredients except for the ice, beef brisket, and half of the carrots and onions. Bring to a simmer over medium heat, stirring until the salt and sugar are fully dissolved. Once dissolved, remove from the heat and add the ice.Place brisket in a sealable container large enough to hold both the meat and liquid, and pour the liquid over the meat. If possible, place an inverted plate on top of the meat to keep it fully submerged in liquid, and seal the container.Refrigerate for at least 24 hours, and up to 7 days, flipping the meat daily to ensure even brining. Remove the brisket from the brine, and strain, reserving spices.Place the brisket in a large braising pan or pot and add the reserved spices along with the remaining carrots and onion.Cover with water (or more Sam Adams), bring to a simmer and cook until tender.Samuel Adams Beer-Braised Red CabbageServes 42 teaspoons olive oil2 cloves garlic, thinly sliced1 medium-sized head red cabbage, thinly sliced12 ounces (1 1/2 cups) Samuel Adams Boston Lager1 cup chicken stock, preferably homemadeKosher salt and freshly ground black pepperIn a medium-sized saucepan, heat the oil over medium heat and when hot, cook the garlic for about 1 minute or until softened. Take care the garlic does not burn. Add the cabbage to the pan and cook for 2 to 3 minutes, stirring, or until it begins to wilt. Add the beer and cook for about 5 minutes to give the beer time to reduce. Add the chicken stock and simmer for about 20 minutes or until the cabbage is tender and most of the liquid has evaporated.Season to taste with salt and pepper. Cover and set aside to keep warm.