St. Patrick's Day Party Games
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Oh Irish food is this best comfort food around! Get ready for your St. Pat's Day party right here with the menu!
main dish
St. Patty's Day Corned Beef
Ingredients:
- 3-5 pound corned beef brisket
- can of light beer
- water
- 1 tablespoon mustard seeds
- 1 tablespoon whole peppercorns
- 4 bay leaves
- 1 lb. baby red potatoes
- 1 lb. carrots, peeled and cut into thirds
- 1 large head of cabbage, cut into wedges
- Mustard
- Horseradish
- Swish Cheese
- Rye Bread
To cook the vegetables, use the cooking liquid (strain out fat, seeds and whatnot) to cook the potatoes and carrots for 10 minutes. Then add the cabbage and simmer 10-15 minutes more.
When slicing the corned beef, slice against the grain. It will probably fall apart since it is so tender, but don't worry, it is tasty that way too!
Beer Braised Irish Stew & Colcannon
(recipe from allrecipes.com)
Irish Stew ingredients:
- 1 tablespoon vegetable oil
- 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
- 2 tablespoons all-purpose flour
- 1 cup coarsely chopped onion
- 1 cup coarsely chopped carrot
- 1 (12 fluid ounce) can or bottle dark beer
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 3 slices bacon
- 2 pounds russet potatoes, peeled and cut into chunks
- 2 cups thinly sliced cabbage
- 1/4 cup milk, warmed
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons minced fresh parsley
- Preheat oven to 325 degrees F (165 degrees C).
- Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
- Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
- About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
- Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
- To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.
side dish
Irish Potatoe Casserole
(recipe from allrecipes.com)
Ingredients:
- 2 cups peeled and shredded potatoes
- 1/2 cup melted butter 2 eggs, beaten
- 1 teaspoon minced onion
- 1 teaspoon salt
- 1/4 teaspoon paprika
- 1/2 cup milk
- 1/2 cup shredded sharp Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C). Butter a 1.5 quart baking dish.
- In a medium bowl, combine the potatoes, butter, eggs, onion, salt and paprika. Mix well.
- Place potato mixture into the prepared baking dish and pour milk over top. Bake in the preheated oven for 40 minutes. Sprinkle top with cheese, return to oven and bake until cheese melts and is slightly browned.
Desert
Irish Soda Bread
(recipe from allrecipes.com)
Ingredients:
- 4 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 pint sour cream
- 1 cup raisins
- Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans.
- Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans.
- Bake loaves at 325 degrees F (165 degrees C) for 1 hour.
Cream Cheese Sugar Cookies
(recipe from allrecipes.com)
Ingredients:
- 1 cup white sugar
- 1 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 egg yolk
- 2 1/4 cups all-purpose flour
- In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
- Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.
...and don't forget the St. Pat's Day Libations!