All Things Irish on St. Patrick’s Day
Do you wear green on St. Patrick’s Day? I am all about anything green or Irish for St.Patrick’s Day. I am part Irish and enjoy cooking Irish recipes for St. Patty’s Day. Today I’m sharing two recipes that my family loves to eat as well as a green outfit I found at Chico’s.
My Green Outfit for St. Patrick’s Day
I am such a huge fan of Chico’s Travelers Collection and knew immediately that I wanted the Zebra Print Top to wear for St. Patrick’s Day. Designed with dramatic kimono sleeves, this top can be paired with any of Chico’s pants and crops. Chico’s Travelers Collection is wrinkle-free and perfect to take on a trip. I am wearing Chico’s Pull-On Ankle Jeggings in Jardin Green. These classic skinny-fit jeggings are essential to your fashion basic collection. You can easily wear the top with black or white pants too.
My jewelry is from Chico’s but is no longer available. Also, my black leather mules are from my closet but I’ve linked a few black mules that will work with this outfit.
Shop the Look
My Irish Dinner
My family isn’t a big fan of corned beef and cabbage (I love it) but they do love my Irish Stew.
If yure looking for great Irish Cocktail recipes I shared a few in this post.
Irish Charcuterie Board
Irish Beef Stew
The pinnacle of comfort food, Irish stew is my family’s favorite bowl to cozy up to on St. Patrick’s Day and beyond. This classic recipe gets its signature rich, deep flavor from a whole bottle of Guinness. Traditionally, an Irish stew is made with lamb, but I use beef chuck for an equally delicious version.
Ingredients
- 2 tbsp olive oil
- 2.5 lb beef chuck, boneless short rib, or any other slow-cooking beef (no bone)
- 3/4 tsp each salt and black pepper
- 3 garlic cloves, minced
- 2 onions, chopped (white, or yellow)
- 3 medium russet potatoes, peeled and cut into large chunks or you can use red potatoes
- 6 oz bacon , speck or pancetta, diced
- 3 tbsp flour (all-purpose)
- 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock/broth (or beef broth )
- 3 carrots, peeled and cut into 1/2″ thick pieces
- 2 large celery stalks, cut into 1″ pieces
- 10oz. frozen peas
- 2 bay leaves
- 3 sprigs thyme (or sub with 1 tsp dried thyme leaves)
Instructions
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Cut the beef 2″ chunks. Pat dry then sprinkle with salt and pepper.
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Heat oil in a heavy-based pot over high heat. Add beef in batches and brown well all over. Remove onto a plate. Repeat with remaining beef.
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Lower heat to medium. If the pot is looking dry, add oil.
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Cook garlic and onion for 3 minutes until softening, then add bacon.
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Cook until bacon is browned, then stir through carrot and celery.
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Add flour, and stir for 1 minute to cook off the flour.
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Add Guinness, chicken broth/stock, and tomato paste. Mix well (to ensure flour dissolves well), and add bay leaves and thyme.
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Return beef into the pot (including any juices). Liquid level should just cover.
- Add chopped potatoes and peas..
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Cover, and lower the heat so it is bubbling gently. Cook for 2 hours – the beef should be pretty tender by now. Remove the lid then simmer for a further 30 – 45 minutes or until the beef falls apart at a touch, and the sauce has reduced and thickened slightly.
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Skim off the fat on the surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
Irish Apple Cake
With a buttery streusel topping, Irish apple cake is tender and spiced to perfection. Drizzled with a warm custard sauce, this is one dessert you won’t want to miss!
Ingredients
- 1/2 cup unsalted butter (Room Temperature)
- 1/2 cup granulated sugar
- 2 tsp. vanilla
- 2 large eggs (Room Temperature)
- 1 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 3 Tbsp. milk
- 3 large Granny Smith apples (peeled and diced)
- 3/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/2 cup granulated sugar
- 1/4 tsp. salt
- 6 Tbsp. unsalted butter (chilled)
- 3/4 cup whole milk
- 1 dash salt
- 3 large egg yolks
- 1/4 cup granulated sugar
- 1 tsp. vanilla extract
Instructions
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Preheat the oven to 350° and prep an 8-inch round cake pan by spraying it with pan spray.
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In a large bowl, use the paddle attachment to cream together the butter and sugar until light and fluffy, about 2 minutes at medium-high speed. Add the vanilla, milk, and eggs and mix until fully combined. Scrape down the sides.
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In a medium bowl sift together the flour, baking powder, cinnamon, and salt. Add the dry ingredients to the wet and mix until just barely fully combined.
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Add the chopped apples to the batter and fold in by hand until evenly distributed throughout. This is an apple-heavy recipe, so should be about 50/50 apples to the batter. Pour the batter into the prepared cake pan and spread until smooth.
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Top with the streusel topping and bake for 45-50 minutes, until the streusel is lightly golden brown and a toothpick comes out clean from the center of the cake. Allow to cool for at least 15 minutes before serving with warm custard sauce.
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In a medium bowl, combine the flour, oats, sugar, and salt. Cut the butter into small cubes and toss with the dry ingredients.
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Using your fingers, rub the butter into the mixture. It’s best to squish the pieces of butter with your thumb and forefingers to flatten and then continue to rub it all together until you get the texture of coarse breadcrumbs.
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Keep the streusel chilled in the fridge until your cake batter is ready to be topped.
Custard Sauce
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Add the milk and salt to a medium saucepan. Heat over medium heat until steaming. Don’t let it boil! It should be just barely to the point of simmering.
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In a medium bowl, whisk together the egg yolks and sugar until pale and thick. This will take 2-3 minutes by hand, or about 30 seconds if you use a hand mixer.
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Remove the milk from the burner and slowly whisk it into the egg yolk mixture, slowly bringing the egg yolks up in temperature. Once all of the milk has been whisked into the eggs, pour the mixture back into the saucepan and heat over medium heat while constantly whisking until thickened enough to coat the back of a spoon, about 3-4 minutes.
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Remove from the heat and stir in the vanilla. Serve warm over the cake.
What are your plans for St. Patrick’s Day? Will you be serving something Irish or wearing green?
Until next time!
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