St. Patrick’s Day Recipes for Your Festive Bash!

St Patricks Day Recipes for Your Festive Bash!

The countdown is already on for the big day when we get to celebrate all that’s gloriously green and Irish. Get out your shamrocks and celebrate Irish heritage in Ottawa with a few of these St. Patrick’s Day recipes that will make your festive bash unforgettable and oh so tasty!

Beer Cheese Fondue

What you’ll need:

  • 8 ounces shredded sharp Cheddar cheese
  • 8 ounces shredded Swiss cheese
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 clove garlic, halved
  • 1 (12 fluid ounce) can or bottle beer
  • 1 dash hot pepper sauce

Beer lovers and cheese lovers alike will love this St. Patrick’s Day party staple.

First, prepare your fondue pot by cutting one of your garlic cloves in half and rubbing the garlic around the inside of the pot; bottom and the sides. Then, take your flour, cheeses, salt and black pepper, and combine them all in a bowl.

Next, pour your Irish beer of choice into the fondue pot and begin to simmer over medium-low heat for about 5 minutes. Once you have brought your beer to a simmer, slowly begin to stir in your cheese, flour, salt and pepper mixture. Continue to stir gradually for about 10 to 15 minutes or until all cheese is blended and melted.

Lastly, stir your hot pepper sauce into simmering cheese mixture to finish. Now you’re ready to serve with a toasty bread and vegetables to dip!

Irish Egg Rolls

What you’ll need:

  • 4 ounces chopped corned beef
  • 1 cup shredded steamed cabbage
  • 1 cup diced cooked potatoes
  • 1 cup shredded carrot
  • 1/2 cup thinly sliced onion
  • salt and pepper, to taste
  • 8 (7 inch square) egg roll wrappers
  • 1 1/2 quarts oil for deep frying

This Irish take on a staple party appetizer is sure to be a crowd pleaser at your St. Patrick’s Day party!

First, get your oil ready. Set your deep fryer or a large pan to 375 degrees F (190 degrees C). Then, get started on the egg roll filling. You will mix together your cabbage, potatoes, carrot and onion, and of course, the prized corned beef, and then season with a simple salt and pepper.

Next, take out your egg roll wrappers. You’ll want to start filling the wrappers with your mixture, about ½ cup of the mixture into each wrap. Now, roll up your egg rolls, moistening the edges to seal your rolls closed.

Now is time to fry your egg rolls to a nice crispy finish. Check your oil for correct temperature and carefully place your egg rolls for about 5 minutes, or until golden. Remove from the oil and let drain on absorbent towels. Once cooled to a palatable temperature, serve it up with some sweet and sour sauce!

Chocolate Stout Cupcakes with Whiskey Filling and Irish Cream Icing

What you’ll need:

  • 1 cup Irish stout beer (such as Guinness)
  • 1 cup butter
  • 3/4 cup unsweetened cocoa powder
  •  2 cups all-purpose flour
  •  2 cups white sugar
  •  1 1/2 teaspoons baking soda
  •  3/4 teaspoon salt
  •  2 large eggs
  •  2/3 cup sour cream
  • 2/3 cup heavy whipping cream
  •  8 ounces bittersweet chocolate, chopped
  •  2 tablespoons butter
  •  1 teaspoon Irish whiskey, or more to taste
  •  1/2 cup butter, softened
  •  3 cups confectioners’ sugar, or more as needed
  •  3 tablespoons Irish cream liqueur (such as Baileys®), or more to taste

How to make it:

Finish things off with something sinfully sweet that everyone will love! First, preheat your oven to 350 degrees F (175 degrees C) and line two cupcake tins (24 cupcakes total).

Now, take your saucepan and bring your Irish stout beer and 1 cup of butter to a boil. Then remove from heat until butter has melted, stirring occasionally. Then, mix in the cocoa powder until smooth.

Next, in a small bowl, whisk together your dry ingredients, including flour, sugar, baking soda, and salt.

With your electric mixer, beat two large eggs with sour cream on low until well combined. Then, slowly add in your beer mixture, followed by the flour mixture and beat until the batter is smooth and creamy.

Divide batter into the cupcake cups, filling each cup about 2/3 full and put in the oven to bake for about 17 minutes. Remove cupcakes from the oven. Once cooled completely, cut out a core center in each cupcake for your cream mixture. Discard cores (or put them aside as a sweet snack for later)!

Now, the good stuff! This is where the Irish whiskey and Irish cream liqueur come into play. Bring your cream to a simmer in a saucepan over low heat and then stir in the bittersweet chocolate until it is fully melted.

Next, mix in two tablespoons of butter and Irish whiskey. Continue to simmer until butter is melted and then remove the mixture from heat and let it cool to room temperature. Spoon the thickened filling into the cupcakes cores you created earlier.

For the frosting, whip 1/2 cup butter in a bowl with an electric mixer until fluffy. This could take about 2 to 3 minutes. With your mixer on a low speed, slowly add in the confectioners’ sugar until frosting is ready to spread. Lastly, beat in the Irish cream liqueur! If required, adjust the thickness of your frosting by adding in more confectioners’ sugar. Now spread your frosting on your delectable cupcakes and finish with shamrock sprinkles or some edible gold flakes!

Equipped with some tasty treats for all your family and friends, you are ready to show off your new Ottawa apartment this St. Patrick’s Day!

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