Caitlin’s Kitchen: St. Patrick’s Day Meal

Alright, I know we’re social distancing and all, but that doesn’t mean you can’t have a St. Patrick’s Day FEAST right at home.

St. Patrick’s Day is one of my favorite holidays. My grandmother cites our Irish heritage and we celebrate BIG in my family every year. This year, I invited a few friends over for a meal and we indulged in all things Irish. If you’re looking for the perfect St. Patty’s menu- I’ve got you covered. Personally, my stomach can’t handle the saltiness of Corned Beef and Cabbage, so I’ve made some alterations based on my preferences. But similar to other celebrations, I insist that you start off with a signature cocktail.

Cocktail: Irish Mule

1 ounce Jameson Irish whiskey

1 cup ginger beer

2 ounces lime juice

Fill a glass with ice and add whiskey, then lime juice. Top with ginger beer, stirring before serving with a slice of lime.

Main Course: Irish Beef Stew

1 pound beef (stew meat cut)

2 onions

6 large carrots

6 potatoes

16 ounces beef stock

4 ounces Guinness

fresh herbs and spices to taste

In a skillet, brown your beef on high for a few minutes to lock in the moisture.

Note: I’ll admit, I did not complete this step and my beef was a bit dry, but Ryan really didn’t want the house smelling like meat at 8am in the morning and I couldn’t blame him.

Next, chop your onions, carrots, and potatoes. Add them to a crock pot with your meet, beef stock, and Guinness. Set your crock pot to low and let cook for 8 hours, but make sure to spice and season your stew an hour before serving.

Side: Irish Soda Bread

4 c flour

1 tbsp. sugar

1 tsp. salt

1 tsp. baking soda

4 tbsp. butter

1 large egg

1 c milk

In a large bowl, whisk together your dry ingredients. Then, with clean hands, add your butter into the flour mixture until crumbled and combined. Next, make an indentation in the middle of the bowl and pour in your egg and milk, pre-whisked into a smooth liquid. Use a wooden spoon to form your ball of dough and then place in a greased cast iron skillet, scoring the top of the dough with an X. Bake at 425 degrees for 45 minutes.

Dessert: Chocolate Stout Cake with Bailey’s Buttercream Frosting

1 chocolate cake box mix

1/4 c olive oil

12 ounces Guinness

2 sticks of butter

4 c powdered sugar

1 nip of Bailey’s Irish Cream Liquor

Combine your cake mix, oil, and Guinness, thoroughly mixing until smooth. Split between two round cake tins and bake at 350 degrees for 30-35 minutes or until a knife comes out clean when testing the center. Allow to cool completely and then level each cake round. Freeze for an hour before beginning to frost.

In a stand mixer, whip butter until fluffy and then add powdered sugar and Bailey’s. Combine completely, scraping the sides of the bowl and the spatula a couple times. If the frosting is too thick, add a tsp. of water, one at a time, until lighter in texture.

Remove your frozen cake rounds from the freezer and frost once with a crumb coat, then again to cover. Top with leftover cake crumbs and melted chocolate.

Did I make you hungry? What recipe are you going to make this St. Patrick’s Day?

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