It's the magical weekend when the luck of the Irish strikes and the mischievous leprechauns come and turn everything green! We look forward to the yummy foods that St. Patrick's Day brings and today I'm sharing again some of my favorites!
Many of these I've shared before and you can find them all at What's For Dinner
- search "St. Patrick's Day."
Many of these I've shared before and you can find them all at What's For Dinner
- search "St. Patrick's Day."
The famous corned beef and cabbage will be served tomorrow night.
Here are some things that will go along with it:
Hot Mustard
Ingredients:
1/2 Cup Dry Mustard (or one 2 oz. can of Coleman's)
1 Cup Sugar
2/3 Cup Vinegar
3 Eggs
Directions: In a sauce pan whisk together the dry ingredients until well blended. In a separate bowl mix the eggs and vinegar thoroughly. Add the liquid to the mustard mixture and whisk until completely blended (no lumps). Slowly cook over low heat for about 10 minutes, stirring constantly with a wooden spoon. Remove from heat as soon as it starts to boil. Cook slowly so eggs do not overcook. Once thickened, transfer to a glass bowl to cool. Serve warm or cold.Keeps in refrigerator for about a month.
Irish Beer Bread
3 c. self rising flour
½ c. sugar
1 12 oz. bottle of Irish beer
Mix (it will be sticky) and put in a buttered loaf pan. Bake at 350 for about 50 min – remove and slather with tons of butter and return to the oven for another 5 minutes. It’s sooooo yummy! (I think in the Summer time it would make the best strawberry shortcake!)
Here are some things that will go along with it:
Hot Mustard
Ingredients:
1/2 Cup Dry Mustard (or one 2 oz. can of Coleman's)
1 Cup Sugar
2/3 Cup Vinegar
3 Eggs
Directions: In a sauce pan whisk together the dry ingredients until well blended. In a separate bowl mix the eggs and vinegar thoroughly. Add the liquid to the mustard mixture and whisk until completely blended (no lumps). Slowly cook over low heat for about 10 minutes, stirring constantly with a wooden spoon. Remove from heat as soon as it starts to boil. Cook slowly so eggs do not overcook. Once thickened, transfer to a glass bowl to cool. Serve warm or cold.Keeps in refrigerator for about a month.
Irish Beer Bread
3 c. self rising flour
½ c. sugar
1 12 oz. bottle of Irish beer
Mix (it will be sticky) and put in a buttered loaf pan. Bake at 350 for about 50 min – remove and slather with tons of butter and return to the oven for another 5 minutes. It’s sooooo yummy! (I think in the Summer time it would make the best strawberry shortcake!)
New Additions this year:
Leek & Cheddar Dip
From Everyday Food
Saute 1 leek, white and light green parts only, sliced into half moons and rinsed well, in 1 Tbsp. of butter until tender and caramelized; about 12 minutes.
Transfer to a mixing bowl and add 2 c. grated cheddar cheese, 8 oz. room temp. Neufchatel cheese, 1/4 c. mayonnaise and 2 Tbsp. stout, such as Guinness. Mix until smooth. Transfer to a baking dish and bake at 400 until browned and bubbly - about 20 minutes. Serve with pumpernickel toasts or crackers (we'll serve ours with Trader Joe's pumpernickel pretzels)
From Everyday Food
Saute 1 leek, white and light green parts only, sliced into half moons and rinsed well, in 1 Tbsp. of butter until tender and caramelized; about 12 minutes.
Transfer to a mixing bowl and add 2 c. grated cheddar cheese, 8 oz. room temp. Neufchatel cheese, 1/4 c. mayonnaise and 2 Tbsp. stout, such as Guinness. Mix until smooth. Transfer to a baking dish and bake at 400 until browned and bubbly - about 20 minutes. Serve with pumpernickel toasts or crackers (we'll serve ours with Trader Joe's pumpernickel pretzels)
Irish Buck Cocktails
From Everyday Food
Fill a glass with ice. Add 2 ounces Irish Wiskey, 1 Tbsp. fresh lime juice, and 3 ounces of ginger ale. Stir and garnish with a lime wedge.
But I"m still looking for a great dessert recipe to put theses cute toppers on!
What do you recommend?
Thanks for the Free Printables
have a yummy and happy st. patty's!
ReplyDeleteI knew I was smart to check your blog today. Totally doing both the bread and Mustard again this year and REALLY intrigued by the leek dip. Might have to give it a whirl!
ReplyDeletesounds sooooo good!!! Kinda makes me want to celebrate a little better...!!! Looks like you will be having a blast!!!
ReplyDeleteDesert has got to be guinness cake...delicious, rich, slightly tipsy and to top it all, it looks like a pint of the black stuff....black with a cream head.
ReplyDeletehttp://www.nigella.com/recipes/view/chocolate-guinness-cake-3086