St. Patrick’s day is just around the corner and now is the time to start planning that perfect party.  This year St. Patrick’s Day is on a Friday.  Put your “green” on and have a great time.  Here is what you will need:

IRISH STEW

 

PREP TIME

30 mins

COOK TIME

1 hour

TOTAL TIME

1 hour 30 mins

Author: Laureen King

Serves: 6

 

INGREDIENTS

• 1 pound stew beef, cut into 1-inch pieces
• 2 tablespoons extra-virgin olive oil
• ¼ cup flour
• 6 large garlic cloves finely chopped
• ¾ cup red wine
• ¾ cup Guinness
• 5 cups beef stock (or broth)
• 3 tablespoons tomato paste
• 1-1/2 tablespoons white sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon dried thyme
• 2 bay leaves
• 2 tablespoons butter
• 2 russet potatoes, cut into ½-inch pieces (peeled or unpeeled)
• 3 red potatoes, cut into ½-inch pieces (peeled or unpeeled)
• 3 stalks celery, chopped
• 2 cups carrots cut into ½-inch pieces
• 1 large onion chopped
• 1 tablespoon cornstarch + 1 tablespoon water
• salt and pepper, to taste

INSTRUCTIONS

 Heat the olive oil in large skillet, medium-high heat.

1. Salt and pepper beef, dust with flour and sauté until brown on all sides, about 5 to 7 minutes. Transfer to dutch oven or heated crockpot. May have to do in several batches (don’t crowd pan when browning).
2. Add garlic and sauté another minute, until fragrant.
3. Deglaze pan with red wine, add Guinness, beef stock, tomato paste, sugar, worcestershire sauce,  thyme and bay leaves.
4. Stir to combine and bring the mixture to a simmer, then transfer to beef.
5. In skillet, melt the butter over medium heat. Add the potatoes, celery, onion and carrots, sautéing until golden, about 10 minutes.
6. Add vegetables to beef mixture.
7. Bake in oven 350 degrees for about 1 hour until vegetables and beef are tender.
8. If using crockpot, cook 3-4 hours on low setting.
9. If juices need to be thickened add (mix 1 tablespoon cornstarch with 1 tablespoon cold water until combined). Slowly stir into the stew.
10. Season with salt and pepper to taste.

http://www.artandthekitchen.com/irish-stew/

Reuben Sandwich Pinwheels

Ingredients

• 5      Tortilla(Soft, Flour)
• 1      Brick Cheese, softened to room temperature
• 1      Cup Shredded Swiss Cheese
• 1/4  Cup Russian Dressing (can use 1,000 Island or French)
• 15    Thin SlicedCorned Beef Lunch Meat Slices
• 1/4  Cup Drained and squeezed dry

Cooking Directions

1. In the bowl of a stand mixer, Add the softened Cream Cheese, Shredded Swiss Cheese and the Russian Dressing. Using the whisk attachment, Whisk until creamy and spreadable.

2. Lay out the soft flour Tortillas. Spread 1/5th of the Cream Cheese mix on each tortilla. Spread to evenly coat each tortilla.

3. Evenly top each with slices of the corned beef (except for the top 1/2 inch (the Cream Cheese mix will help Seal the pinwheels)

4. Evenly top with 1/5th of the Sauerkraut.(except for the top 1/2 inch (the Cream Cheese mix will help Seal the pinwheels).

5. Lightly roll up the Tortillas. Not too tightly, do not roll up so tight that the filling pushes forward. Once you reach the top (The part with just Cream Cheese mix). press to seal the top edges, forming a log. Repeat with remaining Tortillas

6. Refrigerate the “Logs” for 1 hour.
7. Plate, cover with plastic wrap, keep refrigerated until ready to serve.

Serve chilled and ENJOY!

http://erecipecards.blogspot.com/2016/04/reuben-pinwheel-sandwich-52-appetizers.html

No Irish meal is complete without Iris Brown Bread.  It is great with Irish Stew.  Try this easy Irish Brown Bread from chowhound.com. 

Easy Irish Brown Bread

by Amy Wisniewski

Difficulty: Easy |

Total Time: 50 mins, plus cooling time |

Makes: 6 to 8 servings

This simple bread actually contains no yeast, which makes it a snap to prepare. Its slightly dense texture and tangy flavor make it the perfect companion for rich foods.

Copyright: szakaly / 123RF Stock Photo

INGREDIENTS

• 2 1/4 cups whole-wheat flour
• 1 3/4 cups all-purpose flour, plus more for dusting
• 1 1/2 teaspoons baking soda
• 1 teaspoon fine salt
• 2 cups well-shaken buttermilk
• 4 tablespoons unsalted butter (1/2 stick), melted.

DIRECTIONS

1. Heat the oven to 400°F and arrange a rack in the middle. Lightly dust a baking sheet with all-purpose flour; set aside.
2. Place both flours, baking soda, and salt in a large bowl and whisk to combine, breaking up any lumps. Add buttermilk and melted butter and mix with your hands until almost all of the flour is moistened and the dough holds together, about 1 minute.
3. Lightly flour a clean work surface and turn out the dough. Knead until it forms a fairly smooth ball with no visible pockets of flour, about 1 minute. Work the dough into a flat round about 7 inches in diameter and 2 inches thick. Place on the prepared baking sheet and, using a sharp knife, slice an “X” across the top, edge to edge and about 1/2 inch deep.
4. Bake until the internal temperature registers 190°F to 200°F on an instant-read thermometer and the bread makes a hollow sound when tapped, about 35 to 40 minutes. Transfer to a wire rack and cool completely before slicing, about 2 hours. (If you slice the bread before it has completely cooled, it will be crumbly or fall apart.)

SOURCE: http://www.chowhound.com/recipes/easy-irish-brown-bread-28171

Beer Cheese Dip

Prep Time 20 MIN

Total Time 20 MIN

Servings 16

Ingredients:

Assorted dippers such as cubes of bread, cubes of ham, green onions, apple wedges and pretzel twists, if desired

1        clove garlic, peeled, cut in half

1/4    cup butter or margarine

1/4    cup all-purpose flour

1        can or bottle (12 oz) regular or nonalcoholic beer

6        cups shredded mild Cheddar cheese (1 1/2 lb)

Green onion, chopped, if desired

Directions:

Rub inside of 3-quart saucepan with cut sides of garlic; discard garlic. Add butter to saucepan; melt over low heat. Stir in flour; cook 2 minutes, stirring constantly. Stir in beer. Increase heat to medium-high; heat to boiling. Boil 2 to 3 minutes, stirring constantly, until mixture is thick and smooth.

Reduce heat to low. Add cheese, about 1/2 cup at a time, stirring until cheese is melted and mixture is smooth.

Transfer cheese mixture to fondue pot. Immediately place fondue pot over flame. Serve with dippers. Garnish dip with onions.

http://www.bettycrocker.com/recipes/beer-cheese-dip

For Dessert

Spray some cookie’s gold with Wilton’s Color Mist food coloring spray for the Pot at the end of the Rainbow.

 

 

 

 

 

Here is a great Pot from Amazon.com for your gold cookies.

Cauldron 8 inch Black Plastic from Amazon.com

 

 

 

 

 

 

For party fun get some photo props for some memorable pictures.  Everyone will have a great time.  You can find some at Amazon.com that are colorful and fun.

Grab some Irish beverages, put on your photo props and create memories.

Remember please don’t drink and drive.  Be responsible but have a great time!

Happy St. Patrick’s Day !!