Published on March 6th, 2013 | by Mace & Crown Administrator0
Epicurious Eats: Shamrock Galore
What a better way to end Spring Break than to celebrate St. Patrick’s Day?
On Sunday, March 17, everything will turn green and gold, whether from leprechaun gold or beer, including your food. This menu has a mix of traditional Irish food and popular food with an Irish twist.
Breakfast- Lucky Charms Pancakes
Original Bisquick mix
One cup milk
Green food coloring
Lucky charms cereal
Follow directions on Bisquick box, and mix all of the ingredients. Add green food coloring to the mixture and whisk together. Pick out ½ cup of the marshmallow pieces from the cereal, and add just the marshmallows to the pancake mix. For each pancake, pour slightly less than 1/4 cup batter onto a hot griddle. Cook about three minutes, or until bubbles form on top, and edges are dry. Turn and cook until the other side is golden brown and set. Stack the pancakes, top with whipped cream and even more marshmallows from the cereal. It’s magically delicious!
Snack- Irish Soda Bread
Three cups flour
Two to four tbsp sugar
½ tsp baking soda
½ tsp baking powder
One tsp salt
One cup raisins
One ⅓ cups buttermilk
Mix the dry ingredients together well then stir in the raisins and milk. Mix together to form sticky dough. Turn out onto floured board and knead until smooth, about eight to 10 times. Don’t over knead. Line a nine-inch cake pan with parchment paper and add the dough. Spread the dough out in the pan. Score the dough with a large “X” on the top. Bake at 350 degrees for 65 minutes. Carefully remove the bread from the oven and serve with your Irish meal.
Dinner- Hot Reuben Dip
Eight ounces cream cheese, softened
1½ cups, six ounces shredded Swiss cheese
Four ounces deli sliced corned beef, chopped
½ cup Thousand Island dressing
½ cup drained sauerkraut
Rye bread, toasted
Preheat oven to 400 degrees F. In a large bowl mix together the cream cheese, one cup of the Swiss cheese, the dressing and corned beef. Spread in a pie plate or other shallow serving dish. Top with the sauerkraut and the remaining ½ cup of Swiss cheese. Bake for about 15 minutes, or until bubbly around the edges. Serve hot with pretzel crisps or cocktail-size rye bread squares.
Dessert- Shamrock Shake
Two cups Breyers mint chocolate chip ice cream
1/4 cup Low Fat Milk
1/2 York Peppermint Patty
One Pack of York Wafer Bars
Green food coloring
In a blender combine milk, ice cream and a few drops of food coloring. Blend to desired consistency. Pour into malt glass and top with a swirl of whipped cream. Sprinkle with chocolates. Garnish with York patty and wafer bars. Serve immediately and enjoy!
And for those of age- Guinness Float
One can of Guinness
Two Tbls. chocolate syrup
Two scoops chocolate ice cream
Canned whipped cream
Shave chocolate bar into small pieces. Put chocolate syrup in pint glass, and pour a little bit of Guinness into the glass. Stir chocolate and Guinness together. Scoop the chocolate ice cream into pint glass. Pour in Guinness slowly, stopping about a quarter inch from the top. Top with big spoonful of whipped cream. Sprinkle with shaved chocolate. Serve with a long spoon and straw.
From traditional Irish food to American food dressed up to be Irish, there are many ways to celebrate St. Patty’s Day. Enjoy the green and gold on the 17 and appetite math!
By: Emma Needham