Today is the day to dress in shades of green, which will prevent the sting of a pinch, and celebrate the patron saint of Ireland by downing a cold Guinness or maybe two.
St. Patrick’s Day is on a Roman Catholic feast day that recognizes St. Patrick’s lifelong work spreading Christianity throughout Ireland and founding several monasteries.
However, this once religious holiday has slowly transitioned into an Americanized holiday celebrating Irish culture and folklore.
Shamrocks, leprechauns and beer are all signatures of St. Patrick’s Day.
The Irish are known for their beer, and the most notable brand is Guinness.
Guinness was established in the early 1700s, and every year on this holiday it more than doubles its average daily consumption.
However, not all of those beers sold are for drinking. There are several recipes that incorporate Guinness in the ingredients.
Whether celebrating for fun, ethnicity or religion, this holiday can bring people together for a day of friendship, family and fellowship.
To add some character and flavor to any St. Patrick’s Day gathering, try some of these recipes.
BLACK AND TAN
1 Guinness stout
1 Bass pale ale
Pour half of the bottle of ale slowly into the glass against the side to prevent a big head from forming. Let it settle. Pour the stout slowly over the back of a spoon into the glass. This will keep the two beers separated, which will form two district layers.
CHOCOLATE STOUT CUPCAKES WITH IRISH CREAM FROSTING
Cupcakes:
1 cup Guinness stout
1 cup unsalted butter
¾ cup unsweetened cocoa powder
2 cups sugar
1½ teaspoons baking soda
¾ teaspoon salt
2 eggs
⅔ cup sour cream
Irish cream frosting:
5 cups powered sugar
2 cups softened unsalted butter
5 tablespoons Irish cream liqueur
Preheat oven to 350 degrees. Line a cupcake pan with paper liners.
To prepare cupcakes, place the butter with the stout beer in a sauce pan over medium heat.
Bring to a simmer. Whisk in cocoa powder until smooth. Let cool slightly.
In a bowl, whisk flour, sugar, baking soda and salt together. In a mixing bowl, beat eggs and sour cream together. Add the beer, butter and cocoa mix with the eggs and sour cream. Add the flour mixture and combine. Using a spatula, fold the batter until completely combined making sure the batter is equal consistency.
Fill each paper liner with the batter. Bake 17 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Let the cupcakes cool to room temperature.
To prepare the frosting, whip butter in a large bowl for a couple of minutes or until it has a fluffy consistency. Slowly add half of the powered sugar a little at a time. Slowly add the Irish cream. Whip until combined. Add the rest of the powered sugar until desired consistency is reached.
Assemble cupcakes with a pastry bag or with an icing knife. Add sprinkles.
GUINNESS SHEPHERD’S PIE
1 ½ pounds ground beef
1 (1 pound) bag frozen mixed vegetables, thawed
2 packets of dry brown gravy mix
1 onion
Olive oil
2 bottles Guinness stout
2 tablespoons tomato paste
2 cups sharp Cheddar cheese
3 pounds potatoes
½ cup milk
1 stick butter
Salt and pepper
Preheat oven to 375 degrees.
To prepare the potato filling, boil potatoes until fork tender. Drain the potatoes. In a medium bowl, add butter and potatoes. Mash until smooth, while slowly adding milk. Continue until a medium consistency is reached. Add salt and pepper to taste.
To prepare the meat filling, cook and drain the ground beef. Place back in skillet, and add one bottle of stout beer. Cook until beer has almost cooked out. Add tomato paste.
In a medium sauce pan, prepare the brown gravy as package directs. However, replace the one cup of water called for with one cup of stout beer.
Pour the gravy into the meat mixture. Cook together until a thick gravy consistency is reached.
In a medium skillet, saute onion with olive oil until soft. Add mixed vegetables. Cook together until mixture is warm throughout.
In a 2-quart baking dish, add meat as bottom layer. Then add vegetables as second layer. Add the mashed potatoes. Top with shredded cheese. Cook at 375 degrees for about 20 minutes or until cheese is bubbling.
•Contact Ruthie Robison at 581-7233 or rrobison@gwcommonwealth.com.
