Celebrate St. Patrick’s Day at home this year by creating a luxurious meal for the people that matter the most, your loved ones! Don’t forget to end the meal with some lovely St. Patrick’s Day themed cocktails too!
Check out our picks for the scrumptious St. Patty’s Day meal after the jump!
Irish Soda Bread
1 c vanilla yogurt
1/3 c skim milk
1/3 c apple-cider vinegar
1 t vanilla
3 1/2 c all-purpose flour, plus more for surface and dusting
2 1/2 t kosher salt
1 t baking powder
1 t baking soda
4 T cold butter, cut into bits
1 c wheat bran
2 T fennel seeds, lightly crushed
2 t ground cinnamon
1/2 c raisins
1/2 c dried cranberries
Preheat oven to 350F. In a small bowl, combine yogurt, milk, vanilla and apple cider and set aside to thicken. In a large bowl, mix together flour, salt, baking powder, and baking soda. Add cold butter into the flour and use your hands to break it up until the mixture resembles coarse meal. With a wooden spoon, stir in wheat bran, fennel, cinnamon, and dried fruit.
Pour in milk/yogurt mixture and stir until the mixture starts to hold together into a ball. Dump the dough onto a floured surface and knead a few times. Pat into a dome-shaped lump and place onto a baking sheet covered with parchment paper or silpat. Sprinkle some flour on top and cut a cross into the loaf. Bake for about 1 hour or so, or until a cake tester inserted comes out clean. This is best eaten the same day…or toasted the next day.
[Source: Everybody Loves Sandwiches]
Bubble and Squeak
1 1/2 cups leftover mashed potatoes
1 1/2 cups cooked cabbage
1 small onion, finely chopped
2 tablespoons butter
In a large sauce pan saute the onion in the butter until just beginning to brown. Add the mashed potatoes and cabbage. Use a potato masher or spoon to smoosh the cabbage and potatoes together. Cook, without stirring, 15 minutes until the mixture is cooked through and the bottom is golden. You may slice and serve it now, or flip it over (this requires more dexterity than one would think) and brown the other side 5-10 minutes then serve.
[Source: Coconut & Lime]
Butter (for the pan)
2 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup Guinness stout
1 cup molasses
1 1/2 teaspoons baking soda
1/2 cup granulated sugar
1/2 cup dark-brown sugar
1 cup vegetable oil
Set the oven at 350 degrees. Lightly butter a 9-inch Bundt pan.*
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, cloves, cinnamon, and nutmeg.
In a large saucepan, combine the stout and molasses. Whisk them over medium-high heat until they come to a boil. Remove from the heat, and whisk in baking soda (it will foam dramatically).
In another large mixing bowl, whisk the eggs with the granulated and brown sugars until well combined. Whisk in the oil, then the molasses mixture.
Slowly pour the molasses mixture into the flour mixture, whisking slowly until just incorporated. Pour the batter into the pan.
Bake the cake for 30 minutes or until a skewer inserted into the center comes out mostly clean.
[Source: The Kitchen Sink Recipes]
8 ounce cream cheese
1 cup confectioners’ sugar
½ cup heavy cream
Place cream cheese and confectioners’ sugar in a mixing bowl, and whip with an electric beater, until smooth (You may also do this with a food processor.).
Add cream and beat again until you have a spreadable consistency.
Ice top of cake, starting at middle and fanning out, so that it resembles the frothy top of the famous pint.
[Source: Niagella Lawson via The Washington Post]