Appetizers: Cheese and Guinness Fondue

Bread: Lickety-Split Beer Rolls

Soup: Patrick's Irish Lamb Soup

Entrée: Guinness Corned Beef

Side Dish: Stout and Orange Glazed Brussel Sprouts

Dessert: Irish Stout Pie

St. Patrick's Day Dinner

Cheese and Guinness Fondue

Ingredients:

2 lb grated Cheddar cheese;

1/2 pint Guinness (good measure);

6-8 tsp Worcester sauce;

salt & pepper;

cayenne pepper;

1 tbsp cornflour. (Americans can always thicken with cornstarch)

Directions:

Put grated cheese into a 7-inch fondue dish or enameled iron casserole and melt gently, stirring continuously. Add remaining ingredients and stir until the fondue thickens slightly. For dipping use chunks of French bread or toast.

Note: If a normal 7-inch or bigger dish is used, one pint of fondue is the right quantity. For half the quantity, a smaller dish must be used.

(Makes one pint)

Lickety-Split Beer Rolls

Ingredients:

No Stick cooking spray

4 cups self-rising flour

1/4 cup sugar

1 teaspoon salt

2 cups beer

1/2 cup canola oil

1 1/2

Directions:

Preheat oven to 400 degrees. Spray muffin cups with cooking spray. In a large mixing bowl, combine flour, suagr and salt; blend well. Add beer and oil; stir until dry ingredients are moistened. Fold in caraway seeds. Fill muffin cups to rim with batter; bake 30 to 35 minutes or until tops are golden brown. Cool for 5 minutes. Remove rolls from pan; cool on wire rack. Serve warm or cool.

Makes 1 1/2 dozen rolls.

Tip: A mild pilsner or light beer enhances the texture and taste of these quick rolls.

Patrick's Irish Lamb Soup from the American Lamb Council

 Ingredients:

1 tablespoon olive oil

1 medium onion, coarsely chopped

1 1/2 pounds fresh lean American lamb boneless shoulder, cut into 3/4-inch cubes

1 bottle (12 ounces) beer (preferably Irish Stout for an authentic taste)

1 teaspoon seasoned pepper

2 cans (14 1/2 ounces each) beef broth

1 package brown gravy mix

3 cups cubed potatoes

2 cups thinly sliced carrots

2 cups shredded green cabbage

1/3 cup chopped fresh parsley (optional)

Directions:

In a 3-quart saucepan with cover, heat oil, Add onion and saute until brown, stirring occasionally. Add lamb and saute, stirring until browned. Stir in beer and pepper. Cover and simmer 30 minutes.

Mix in broth and gravy mix. Add potatoes and carrots; cover and simmer 15 to 20 minutes or until vegetables are tender. Stir in cabbage and cook just until cabbage turns bright green. Serve. Garnish with parsley, if desired.

Guinness Corned Beef from allrecipes.com

Ingredients:

4 pounds corned beef brisket

1 cup brown sugar

1 (12 fluid ounce) can or bottle Irish stout beer

Directions:

Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.

Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.

Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

During the last hour, you may put vegetables in the roasting pan as well. Try a wedge of cabbage, new potatoes, onion, carrots, etc. You may need to add a little more beer with your vegetables.

Stout and Orange Glazed Brussel Sprouts

Ingredients:

3/4 cup low-salt chicken broth

2/3 cup Guinness stout

1/3 cup orange juice

1/4 cup butter

2-1/2 Tbsp packed golden brown sugar

3/4 tsp ground pepper

3 lbs brussel sprouts, trimmed

Directions:

Combine first 6 ingredients in heavy large deep pot. Boil over high heat until very thick and syrupy, about 14 min. Season to taste with salt. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Add brussel sprouts to sauce; cook over high heat until brussel sprouts are tender and sauce is thick enough to coat, stirring often, about 12 min.

Irish Stout Pie

Ingredients:

Crust

1 1/2 cups crushed graham crackers

1/3 cup melted butter

Filling

12 oz. semi-sweet or bitter-sweet chocolate (chocolate chips work well)

24 large marshmallows

pinch of salt

2/3 cups stout

1/3 cup evaporated milk

1 tsp. vanilla

1 T creme de cacao (liqueur, light or dark will work)

Directions:

Pre-heat oven to 350° F. Add melted butter to crushed graham crackers and mix until well blended. Using fingers, press crust mixture into bottom and up the sides of a pie pan. Bake crust for about 6 minutes until set. (You can alternatively use a ready made graham cracker crust.)

Place chocolate, marshmallows and salt in a blender. Blend until well mixed and chocolate is finely ground.

In two separate saucepans (in order to prevent curdling), heat stout and evaporated milk until very hot, but not boiling.

Pour stout and milk into blender and blend for one minute. Add vanilla and creme de cacao and blend. Pour into the crust and refrigerate overnight. Garnish with whipped cream.

Serves 6-8

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