St. Patty’s Day Dinner & Desserts
February 28, 2017
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As the story goes, way before Saint Patrick died, the shamrock was rare to find. It was believed that the plant detected bad spirits, so it was sought to be lucky. St. Patrick’s Day itself is a festival to honor the death of Saint Patrick. Saint Patrick used the shamrock to illustrate the Trinity. To honor St. Patrick’s Day, or just to celebrate luck, make these delicious dinner and dessert ideas! Celebrate this annual feast day on March 17 with food for the entire family. Get cooking with the leprechauns!
Slow-Cooker Corn Beef and Cabbage
Prep 15 min, Cook in 9hrs, and ready in 9hrs 15min
- 4 large carrots, peeled and cut into matchstick pieces
- 10 baby red potatoes, quartered
- 1 onion, peeled and cut into bite-sized pieces
- 4 cups water
- 1 (4 pound) corned beef brisket with spice packet
- 6 ounces beer
- 1/2 head cabbage, coarsely chopped
- Place the carrots, potatoes, and onion into the bottom of a slow cooker.
- Pour in water into slow cooker and place the brisket on top of the vegetables.
- Pour the beer over the brisket.
- Sprinkle on the spices from the packet, cover, and set the cooker on High.
- Cook the brisket for about 8 hours.
- An hour before serving, stir in the cabbage and cook for 1 more hour.
Irish Soda Bread
Prep 15min, Cook 1hr 10min, and ready in 1hr 25min
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/3 cup white sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 egg, lightly beaten
- 2 cups buttermilk
- 1/4 cup butter, melted
- Preheat oven to 325 degrees F
- .Grease a 9×5 inch loaf pan.
- Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter.
- Pour into prepared pan.
- Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean.
- Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.
Chocolate and Stout Beer Ice Cream
- 1 pint heavy cream
- 1 (11.5 ounce) package bittersweet chocolate chips
- 3/4 cup sugar
- 1 pint stout beer (such as Guinness®)
- Heat the heavy cream in a saucepan over medium-low heat until it begins to bubble.
- Remove from the heat and stir in the chocolate and sugar until melted. Slowly stir in the stout beer.
- Cover and refrigerate until completely cooled.
- Pour the chilled mixture into an ice cream maker and freeze until it reaches “soft-serve” consistency.
- Transfer ice cream to a two-quart lidded plastic container.
- Cover surface with plastic wrap and seal.
- For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
- 1 (18.25 ounce) package white cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 white eggs
- 8 drops of green food coloring
How to Make!
- Preheat an oven to 350 degrees F. Line a standard muffin tin with paper cupcake liners.
- Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
- Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter green, stir in the olive oil. Pour 1/3 of green batter into a resealable plastic bag and set aside.
- Mix more food coloring into the remaining bowl of green batter and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
- Cut the corner off the bag with the pink batter, stick the open tip into the center of the green batter and squeeze about 1 tablespoon green batter into each cup.
- Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting!
- 4 quarts popped popcorn
- 1 cup sugar
- 1⁄2 cup packed brown sugar
- 1⁄2 cup water
- 1⁄2 cup light corn syrup
- Place popcorn in a large roasting pan; keep warm in a 250 degree oven.
- Meanwhile, in a large heavy saucepan, combine the sugars, water, corn syrup, vinegar and salt.
- Cook and stir over medium heat until mixture comes to a boil.
- Cook, stirring occasionally, until a candy thermometer reads 250 degrees Remove from the heat; stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Cool.
- Break into pieces. Store in an airtight container.