Tasty recipes for your St. Patrick's Day Celebration! Sun, Dec 04, 22 St. Patrick’s Day Menu: Irish Affogato Pretzel Ring Beer Cheese Dip Irish Soda Bread Whiskey Bacon Jam Corned Beef and Cabbage Irish Stew Traditional Boiled Dinner Guinness and Irish Cheddar Macaroni & Cheese Patrick’s Day Mint Schnapps Shakes Chocolate Guinness Cake Whiskey Cake Irish Affogato Recipe from: JellyToastBlog.com Ingredients: 1 cup salted caramel gelato 4 oz espresso or strong coffee, hot 2 shots The Irishman Founders Irish Whiskey or Cremor Irish Cream 2 thin mint cookies, crumbled Directions: Place 1/2 cup of ice cream in a cup. Pour 2 oz of espresso and 1 shot of whiskey over the ice cream. Top with crumbled thin mints and serve! Main Menu Pretzel Ring Beer Cheese Dip Recipe from: Delish.com Yields: 8 Prep time: 15 min Total time: 45 min Ingredients: 1 3/4 c. shredded cheddar, divided 1/2 c. shredded mozzarella 1 oz. (8-oz.) block cream cheese, softened 1 1/2 tbsp. Dijon mustard 2 tbsp. freshly chopped chives, plus more for garnish 2 tsp. garlic powder 1/4 c. pale ale beer (we love Sierra Nevada) Kosher salt Freshly ground black pepper 1 (16.3-oz.) can refrigerated biscuits 2 tbsp. baking soda 1 large egg, mixed with 1 tablespoon water, for brushing biscuits Coarse salt Directions: Preheat oven to 350°. In a large bowl, stir together 1 1/2 cups cheddar, mozzarella, cream cheese, Dijon, chives, garlic powder, and beer and season with salt and pepper. Halve each biscuit and roll into a ball, then slice an X across the top. In a small saucepan, bring 2 cups water and baking soda to a boil and whisk to dissolve. Immediately reduce heat to maintain a simmer. Add biscuits in batches and cook until puffy, 1 minute, then remove with a slotted spoon and transfer to a 10″ or 12″ ovenproof skillet, forming a ring along the inside edge. Brush biscuits with egg wash and sprinkle with coarse salt. Transfer dip to center of skillet and sprinkle with remaining 1/4 cup cheddar. Bake until biscuits are golden and dip is bubbly, 33 to 35 minutes. Garnish with chives before serving. Main Menu Irish Soda Bread Recipe from: FoodNetwork.com Total: 1 hr 15 min Prep: 20 min Cook: 55 min Yield: 1 loaf Ingredients 4 cups all-purpose flour, plus extra for currants 4 tablespoons sugar 1 teaspoon baking soda 1 1/2 teaspoons kosher salt 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice 1 3/4 cups cold buttermilk, shaken 1 extra-large egg, lightly beaten 1 teaspoon grated orange zest 1 cup dried currants Directions Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound. Cool on a baking rack. Serve warm or at room temperature. Main Menu Whiskey Bacon Jam Recipe from: TasteofHome.com TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD: 3 cups. Ingredients 1-1/2 pounds thick-sliced bacon strips, finely chopped 8 shallots, finely chopped 1 large sweet onion, finely chopped 2 garlic cloves, minced 1 teaspoon chili powder 1/2 teaspoon paprika 1/4 teaspoon kosher salt 1/4 teaspoon pepper 1/2 cup The Whistler 5 Year Irish Whiskey 1/2 cup maple syrup 1/4 cup balsamic vinegar 1/2 cup packed brown sugar Assorted crackers Directions In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels. Discard all but 2 tablespoons drippings. Add shallots and onion to the drippings; cook over medium heat until caramelized, stirring occasionally. Stir in garlic; cook 30 seconds. Add seasonings. Remove from heat; stir in whiskey and maple syrup. Increase heat to high; bring to a boil and cook 3 minutes, stirring constantly. Add vinegar and brown sugar; cook another 3 minutes, continuing to stir constantly. Add crumbled bacon; reduce heat to low, and cook 12 minutes, stirring every few minutes. Allow jam to cool slightly. Pulse half of the jam in a food processor until smooth; stir puree into remaining jam. Serve with assorted crackers. Main Menu Corned Beef and Cabbage Recipe from: FoodNetwork.com Total: 12 hr 20 min Prep: 30 min Inactive: 8 hr 20 min Cook: 3 hr 30 min Yield: 6 to 8 servings Ingredients 1 cup kosher salt 1 cup brown sugar 1 1/2 tablespoons whole coriander 1 1/2 tablespoons whole mustard seeds 1 1/2 tablespoons whole black peppercorns 1 1/2 tablespoons whole allspice 4 sprigs fresh marjoram 4 sprigs fresh thyme leaves 2 bay leaves 1 (2 1/2 to 3 pound) brisket 3 tablespoons extra-virgin olive oil 1 onion, halved 6 carrots, coarsely chopped 1 head celery including leaves, coarsely chopped 1 head garlic, halved 3 sprigs fresh marjoram 1 small cabbage cut into 6 to 8 wedges Herbed Root Vegetables, recipe follows Herbed Root Vegetables: 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 pound new potatoes, scrubbed 1 pound baby carrots, trimmed and scrubbed 1 pound baby turnips, trimmed and scrubbed 1 pound baby parsnips, trimmed and scrubbed Kosher salt and freshly ground black pepper Herb Butter: 1/2 pound unsalted butter, softened 1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil Kosher salt and freshly ground black pepper Directions Combine all the brine ingredients, except the brisket, in a large non-reactive bowl. Add the brisket (you may have to cut it into 2 pieces) and rub the spice mix into the meat. Pour cold water over until the meat is covered. Weight the brisket down with a small plate so that it is completely submerged; cover and refrigerate. The meat can be brined overnight or as long as 10 days. The longer the brining the more pickled the meat. Heat the oven to 300 degrees F. Heat a large pot or Dutch oven over medium-high heat and add the olive oil. Add the onion, carrots, celery, garlic, marjoram, and bay leaves and cook until starting to soften, about 10 minutes. Remove the meat from the brine and rinse it well. Set the meat on top of the vegetables and add water to just cover the meat. Bring to a boil skimming any foam that surfaces. Reduce the heat to a simmer, place the lid on the pot, and cook for 15 minutes. Add the cabbage pieces, cover, and put it into the oven; cook for 3 hours. Remove the meat, cover it with foil, and let it rest for 20 minutes. Cut the fat off the corned beef, slice the meat against the grain, and serve it in shallow bowls with the cabbage wedges, some cooking liquid, and the Herbed Root Vegetables. Herb Butter: Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes. Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper. To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve. Main Menu Irish Stew Recipe from: FoodNetwork.com Total Time: 3 hr Prep: 30 min Cook: 2 hr 30 min Yield: 6 servings Ingredients 2 medium-sized onions, chopped Oil, for frying 1-ounce butter 1 sprig dried thyme 2 1/2 pounds best end of lamb neck, cut into large pieces 7 carrots, chopped lengthways into 2-inch pieces 2 tablespoons pearl barley 5 cups Chicken Stock, recipe follows Salt (recommended: Fleur du Sel) Freshly ground black pepper 1 bouquet garni (parsley, thyme, and bay leaf) 12 medium potatoes 1 bunch parsley, leaves finely chopped 1 bunch chives Serving suggestion: Herb Butter, recipe follows Stock: Chicken carcass 1 onion 4 cups water 3 stalks celery, roughly chopped Bay leaf Salt and freshly ground black pepper Herb Butter: 1 stick butter 1 small bunch parsley, finely chopped 1 small bunch chives, finely chopped 1 sprig thyme Directions In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the Chicken Stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender. Serve the stew in large flat soup bowls, and drizzle Herb Butter over the potatoes or garnish with parsley and chives. Stock: Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat. Herb Butter: Melt butter in a small saucepan. Add parsley, chives and thyme. Main Menu Traditional Boiled Dinner Recipe from: TasteofHome.com Total Time: Prep: 10 min. Cook: 2-1/2 hours Makes: 6 servings Ingredients: 1 corned beef brisket with spice packet (3 pounds) 1 teaspoon whole black peppercorns 2 bay leaves 2 medium potatoes, peeled and quartered 3 medium carrots, quartered 1 medium onion, cut into 6 wedges 1 small head green cabbage, cut into 6 wedges Prepared horseradish or mustard, optional Directions Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired. Main Menu Guinness and Irish Cheddar Macaroni & Cheese Recipe from: CelebratingSweets.com Prep Time 30 minutes Cook Time 20 minutes Total Time 50 minutes Servings 6 – 8 Ingredients: Macaroni & Cheese: 1 pound elbow macaroni 2 tablespoons butter 2 tablespoons flour 2/3 cup Guinness or other stout 1 1/2 cups 2% milk 1/2 cup half and half 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon dijon mustard 2 ounces cream cheese cut into pieces 3 1/2 cups grated Irish cheddar divided (Kerrygold aged cheddar) Topping (Optional): 1 tablespoon butter 2 teaspoons finely minced garlic 1/2 cup panko breadcrumbs salt/pepper to taste 2 teaspoons minced fresh parsley Directions: Topping (if using): In a medium skillet over medium-low heat, melt butter. Add garlic and breadcrumbs and cook, stirring frequently, until the breadcrumbs are lightly toasted and the mixture is fragrant. Remove from the heat, add salt and pepper to taste and minced parsley. Set aside. Macaroni & Cheese: Boil elbow macaroni in well salted water and cook until just al dente. Before draining the pasta, reserve a cup of the pasta water and set it aside (see note). While the pasta is cooking, prepare the cheese sauce: In a large saucepan over medium heat, melt butter and sprinkle in flour. Whisk together for a minute. While whisking, pour in Guinness, milk, half and half, salt, pepper, and mustard. Bring to a simmer and cook, whisking frequently, until it thickens slightly (several minutes). Add cream cheese and 2 1/2 cups grated cheddar and stir/whisk until completely smooth. Add drained, cooked pasta and stir to combine. Add remaining 1 cup grated cheddar and stir until melted (this will help achieve a stringy/cheesy texture). Transfer to a serving bowl or individual bowls and sprinkle the top with the reserved toasted breadcrumbs. Serve immediately. Recipe notes: If the macaroni and cheese thickens up too much, add a little bit of the reserved pasta water (or additional milk) to make it creamy again. Main Menu St. Patrick’s Day Mint Schnapps Shakes Recipe from: FoodNetwork.com Total: 5 min Prep: 5 min Yield: 2 servings Ingredients: 1 pint vanilla ice cream (2 cups) 1/4 cup peppermint schnapps 1/2 teaspoon pure vanilla extract 3 to 4 drops green liquid food coloring 2 mint sprigs Directions Blend the ice cream, peppermint schnapps, vanilla and food coloring in a blender until smooth. Pour into two serving glasses and garnish each with a mint sprig. Main Menu Chocolate Guinness Cake Recipe from: TasteofHome.com TOTAL TIME: Prep: 25 Bake: 45 min. + cooling YIELD: 12 servings. Ingredients 1 cup Guinness 1/2 cup butter, cubed 2 cups sugar 3/4 cup baking cocoa 2 large eggs, beaten 2/3 cup sour cream 3 teaspoons vanilla extract 2 cups all-purpose flour 1-1/2 teaspoons baking soda TOPPING: 1 package (8 ounces) cream cheese, softened 1-1/2 cups confectioners’ sugar 1/2 cup heavy whipping cream Directions Grease a 9-in. springform pan and line the bottom with parchment paper; set aside. In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan. In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat). Remove cake from the pan and place on a platter or cake stand. Ice top of cake so that it resembles a frothy pint of beer. Refrigerate leftovers. Main Menu Whiskey Cake Recipe from: TasteofHome.com Total Time: Prep: 15 min. + standing Bake: 1 hour + cooling Makes: 16 slices Ingredients 1 package spice cake mix with pudding (regular size) 1 package (3.4 ounces) instant vanilla pudding mix 3/4 cup 2% milk 3/4 cup Glendalough Double Barrel Irish Whiskey 1/2 cup canola oil 4 large eggs 1-1/3 cups coarsely chopped walnuts, divided GLAZE: 1 cup sugar 1/2 cup butter, cubed 1/2 cup whiskey 1 teaspoon water Directions Preheat oven to 300°. Grease and flour a 10-in. tube pan. Combine the first six ingredients; beat on low speed 30 seconds. Beat on medium speed 2 minutes; fold in 1 cup nuts. Pour batter into prepared pan; sprinkle with remaining nuts. Bake until a toothpick inserted in center comes out clean, about 60-65 minutes. Cool in pan. For glaze, mix all ingredients in a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes. Cool 3 minutes. Pour one-third of glaze over top of cake, allowing some to flow over sides. Let stand 1 hour. Remove from pan to cool completely; cover. The next day, reheat glaze; brush half over cake, cooling before covering. Repeat the following day, using remaining glaze. Test Kitchen Tips; This cake requires planning ahead. You’ll need three days from mixing to ta-da! To make sure your cake pops out perfectly, use solid shortening to grease both plain and fluted tube pans. Be sure to splurge on a good whiskey for maximum flavor. Main Menu Read our Irish Whiskey Blog >>>Enter our “Guess the Leprachaun’s Gold” Contest >>>
