St. Patrick’s Day doesn’t have to be all about leprechauns and green beer. I’m all about a good party, but getting vomited on by a stranger on the street at 3:00 in the afternoon is not my idea of a good time.
Instead, I decided to do a traditional St. Patrick’s Day dinner at home with a few green and gold touches and a shamrock or two.
To make the table a bit more fun than regular everyday, I added a cream table linen, gold chargers, green napkins with shamrock napkin rings, and a green and white centerpiece.
I love these simple and super easy centerpieces! Just fill a cylinder vase with green apples then cover with water almost to the top. Stick a silk or real flower into the top apple so it fits flat to cover the top of the vase and done!
Easy Shamrock Napkin Rings:
Simple shamrock napkin rings just using scrapbook paper.
- Cut out one shamrock per place setting (about 1 1/2″ wide) out of scrapbook paper.
- Cut out one strip of paper (1″ wide x 6″ long) per place setting. I used white, but you can use the same scrapbook paper if you want to keep it matching.
- Fold the shamrock in half four times, twice on one side in an “X” then twice on the opposite way so the shamrock is divided into eight sections.
- Glue the shamrock to the band.
- Once dry, wrap the band around a rolled napkin and secure with tape.
- TRICK: if you need to, wrap a rubber band around the napkin to keep it’s shape white you attach the band.
Corned Beef Brisket (in slow cooker with potatoes and carrots):
This was my first time cooking corned beef, so I was surprised to find that not all pre-packaged corned beef briskets come with a pickling packet (as most recipes tell you they do!) So when there was no seasoning packet, I improvised. There are lots of online suggestions for spices, mostly seeds or whole berries, but I did have to use some ground varieties based on what was in our spice cabinet. I ended up adding a combo of anise, caraway seeds, allspice, ginger, coriander, dill, black pepper, mustard seeds, a few bay leaves, and some cloves.
Other than that, I followed the recipe below and it turned out perfectly! I cooked the potatoes and carrots with the beef and they were so flavorful and yum! I used all water, but next time I think I’ll try it with a little Guinness too.
Slow Cooker Corned Beef recipe from Damn Delicious.
Roasted Cabbage with Mustard Onion Sauce:
I’ve never been a huge cabbage fan, but this recipe has made a made a believer out of me! It’s roasted instead of boiled so it still has a bit of crunch (just a bit) and the the olive oil, salt and pepper are enough to make it delicious without the sauce, but OH MY this sauce is so good!! But then how can you go wrong with butter, onion, garlic and mustard on cabbage? Try it, you’ll love it.
Roasted cabbage recipe from An Oregon Cottage.
Irish Soda Bread:
This really is so easy and it’s so good! Some people prefer to make it without the raisins and caraway seeds, but those are what make it so good!
Easy Irish Soda Bread:
- 2 cups flour
- 1/8 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup butter
- 3/4 cup buttermilk
- 1 egg
- 1 cup raisins
- 2 tsp caraway seeds
- Mix flour, sugar, baking powder, baking soda, and salt in large bowl.
- Add butter using a pastry blender.
- Mix in buttermilk, egg, raisins, and caraway seeds.
- Knead until smooth.
- Form into ball and flatten into greased 6-8 inch round pan.
- Cut a deep “X” on top of loaf.
- Bake at 375 degrees for 30-35 minutes (until golden brown).
Don’t forget the Guinness!
Or Irish whiskey or Irish coffee or your favorite beverage.
Bailey’s Irish Cream Chocolate Mousse in Puff Pastry with Chocolate Sauce:
Double check that your pastry shells are right side up and don’t let this happen to you!!
Upside down pastry shells? No problem, just pop the top (or bottom which is not the top) off with a fork.
So a few things went wrong with this dish (totally my own fault), but I found a way to make it work!
First, when cooking the puff pastry shells, I cooked them upside down so the “lid” was on the bottom instead of on the top. Luckily this was an easy fix and I just used a fork to remove the top layer and made that the lid.
Second, I realized too late that I didn’t have enough heavy cream and substituted 2% milk. Thus, I never got the airy peaks and it stayed a little loose (more like the consistency of pudding) instead of a solid form. However, once it was all put together it was still delicious.
- Bake the pastry shells, let cool, remove the lids (save for serving).
- Follow the recipe for Bailey’s Chocolate Mousse (link below).
- Fill pastry shells with mouse mixture and refrigerate until set (about an hour).
- Drizzle with chocolate sauce and serve with lid.
Bailey’s chocolate mousse recipe from Lemon Tree Dwelling.
Happy Saint Patrick’s Day everyone!