17 Mar Your Perfect St. Patrick’s Day Party Menu
Top of the morn’in to ya and happy St. Patrick’s day! Today we’re bringing you some mouth-watering inspiration that will help you celebrate St. Patrick’s Day in style! First, for couples considering a St. Patrick’s Day themed wedding (this really applies to any themed wedding) we’ve found that less is more. Consider a mojito or a beverage with a green garnish for your signature cocktail, or go all in with an Irish Buck cocktail (featured below). Use greenery for place card-holders, distributing cards to your guests with an Irish toast, embroidering a Celtic knot on your garter or tying a Celtic charm onto the ribbon of your bouquet. There are ways of tastefully incorporating the holiday (sans the shamrocks, leprechauns and green beer) through your color-palette, invitations, and music. My absolute fave however is when couples tie-in special holidays, heritage, and traditions through cuisine! Whether at an engagement party, shower, or cocktail reception your lucky guests will love this perfect St. Patrick’s Day party menu we’ve assembled below featuring a delicious cocktail, bread, dip, appetizer, main dish, and oh-so sweet dessert. Cheers!
{Pull Apart Soda Bread}
INGREDIENTS
- Irish Soda Bread
-
Start with our basic soda-bread recipe. After turning out the dough on a lightly floured surface, divide it into 16 equal pieces and, with floured hands, roll each into a ball. Transfer the balls to a parchment-lined baking sheet in 4 rows of 4, making sure each dough ball is touching the ones around it. With the tip of a paring knife, cut a 1/4-inch-deep X on each ball. Because the pull-apart rolls are smaller than a full loaf, the baking time is cut in half. Cool to room temperature before serving with plenty of salted Irish butter.
{Irish Buck}
INGREDIENTS
- Ice
- 2 ounces Irish whiskey
- 1 tablespoon fresh lime juice
- 3 ounces ginger ale
- Lime wedge
DIRECTIONS
Fill a glass with ice. Add whiskey, lime juice, and ginger ale. Stir and garnish with lime wedge.
{Leek-and-Cheddar Dip}
INGREDIENTS
- 1 tablespoon unsalted butter
- 1 leek (white and light-green parts only), sliced into thin half-moons and rinsed well
- Coarse salt
- 8 ounces cheddar, grated (2 cups)
- 8 ounces Neufchatel cheese, room temperature
- 1/4 cup mayonnaise
- 3 tablespoons stout, such as Guinness
- Mini pumpernickel toasts or crackers
DIRECTIONS
-
Preheat oven to 400 degrees, with rack in upper third. In a large skillet, melt butter over medium. Add leek; season with salt and cook until tender and slightly caramelized, about 12 minutes. Transfer mixture to a large bowl and add cheddar, Neufchatel cheese, mayonnaise, and stout; mix until smooth. Transfer to a 1-quart baking dish and bake until bubbling and browned on top, 18 to 20 minutes. Serve with mini pumpernickel toasts or crackers
{Guinness Potatoes Au Gratin}
INGREDIENTS
- 4 whole russet potatoes, scrubbed and rinsed
- 3 Tbsp unsalted butter
- 3 cloves garlic, minced
- ½ tsp salt
- 1 tsp pepper
- 4 Tbsp all-purpose flour
- 1 cup milk
- 1 cup Guiness
- 1 cup bread crumbs
- 1 cup cheddar cheese, shredded
- ½ cup smoky cheese (I used smoked gouda), shredded
- Using a mandoline, slice potatoes to a 1/4-1/8 inch thickness. Set slices aside.
- In a large saute pan, add butter, garlic, salt, and pepper. Heat until butter is melted. Add flour and stir until incorporated.
- Add milk and Guinness and cook on medium heat until sauce thickens.
- Add shredded cheese and stir until melted.
- Layer ½ potatoes in greased baking dish, and pour half of the cheese mixture on top. Repeat with the remaining potatoes and cheese mixture.
- Cover dish with foil and bake at 375 for approximately 30 minutes. Remove foil and bake for an additional 20 minutes.
- Once baked, broil on low for approximately 5-7 minutes, or until top turns golden brown.
{Irish Coffee Cupcakes}
INGREDIENTS
FOR THE CUPCAKES
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup boiling water
- 2 tablespoons instant-espresso powder
- 1/4 cup whole milk
- 1 stick unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2 large eggs
- 1 cup heavy cream
- 1 tablespoon confectioners’ sugar
- 1 tablespoon whiskey
- Instant-espresso powder, for dusting
DIRECTIONS
1. Preheat your oven to 350′F.
2. Begin by whisking together the flour, baking powder, baking soda, and salt.
3. Pour water over the espresso powder, mix gently, and let cool completely.
4. Once cooled, combine the espresso with the whole milk.
5. In a large bowl, beat together the butter and sugars, at medium speed until light and fluffy – approx. 3 minutes.
6. Add the eggs, one at a time, and mix until incorporated.
7. Alternately beat in the flour mixture and the espresso mixture, beginning and ending with the flour mixture.
8. Fill prepared baking cups approx. 3/4 of the way full and bake for 20-22 minutes and until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
9. To make the frosting, whisk together the cream and the confectioners sugar until medium peaks form. You can test this by raising the beaters from the bowl and seeing what kind of peaks form.
10. Add the whiskey and whisk in until stiff peaks begin to form.
11. Spread approx. 2 tbsp. of frosting onto the cupcake and top with a dusting of espresso powder.
Photos & Recipes 1-3 via Martha Stewart
Photos & Recipes 4, 5 via Spiced
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