 
|
Kiss the Blarney Stone… A St. Patrick's Day party isn't complete without hardy traditional Irish food and drinks. Lads and lassies alike can revel in the spirit with a delicious menu and sassy activities that awaken your dormant leprechaun. May the luck of the Irish be yours this St. Patrick's Day! Menu Ambiance Hang leprechaun decorations and fun green metallic streamers. Fill vases with green M&Ms, shamrock cookies from your local baker and gold-foil-wrapped chocolate coins from candy stores. Pass out stickers and buttons to your guests that read, "Kiss me, I'm Irish." Create your own Blarney Stone. Use either a large rock or purchase a piece of styrofoam that you can twist into a rock shape. Affix a sign that says, "Blarney Stone – Kiss for Good Luck." Position it near the door so people can kiss it when they enter. Since legend has it that kissing the actual stone is supposed to give the kisser the gift of eloquence and persuasiveness, you're bound to have more interesting party chatter if guests pucker up as they arrive. Music and Activities Tap your toes and perform your best jig to these fun tunes from our favorite Irish artists: The Irish Rovers - The Pogues Whether your mug is filled with traditional green beer or a warm Irish coffee, these funny Irish toasts will put everyone in the mood for a party. Hand out paper and pens and give your guests five minutes to write a limerick, then read them aloud in your best Irish accents. Help them along by posting signs with these fun Irish drinking toasts:
GREENMARKET SALAD For the Salad: For the Sherry Vinaigrette Dressing: Make sure all lettuces are rinsed very well, all sand or grit is removed, drained and patted dry. In a large bowl, place the greens and season with salt and fresh black pepper. In a small bowl, whisk together sherry vinegar, honey, mustard, salt and pepper. Next, while continuing to whisk, drizzle in the extra-virgin olive oil. Whisk until dressing is slightly thickened. Makes 1 cup and can be stored in the refrigerator in a covered container. Add room temperature dressing and toss lightly just before serving. Serves 4. *Sherry vinegar with its luxurious fragrance compliments vegetables, pork dishes and game birds. IRISH LAMB STEW 2 small onions, cut into rings Cut lamb into large stock pot and cover with water. Season with salt and pepper, cover and simmer 20 minutes. Add the vegetables, garlic and potatoes and simmer another 25-30 minutes covered. IRISH MASHED POTATOES
1¼ lbs russet potatoes, peeled, cut into ½-inch pieces Place potatoes in medium saucepan. Add enough cold water to cover potatoes. Add milk and garlic. Bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes. Drain potatoes and garlic, reserving ¼ cup cooking liquid. Return potatoes and garlic to same saucepan. Add cream and butter and mash until smooth. Thin with reserved liquid, if desired. Season to taste with salt and white pepper. Serves 4. BOURBON PECAN TARTS
For the Cookie Crust: For the Filling: Special Equipment: a standing mixer fitted with paddle attachment; 9 (4 1/2-inch) fluted tart pans with removable bottoms
For the Crust: Mix crust ingredients in mixer at low speed until a dough forms, 5-7 minutes. Press ⅓cup dough onto bottom and up side of each tart pan, making sides slightly thicker. Chill in refrigerator. For the Filling: Divide pecans among tarts, then add filling. Bake on hot baking sheet in oven until filling is just set and crust is golden-brown, 30 to 35 minutes. Cool on racks completely before removing sides of pans. Serves 4. BAILEY'S IRISH CREAM COFFEE Pour hot coffee into the heated glass. Whip the heavy cream in a chilled bowl with a hand-mixer on high speed until stiff peaks form and set aside. Add the Bailey's and mix well. Top with a mound of freshly whipped cream and a few dashes of cinnamon if desired. Serves one. Substituions: This drink can have a jigger of Crème de Cacao and ½ teaspoon of Frangelico instead. |
|