Kick Off St. Patrick’s Day with Cocktails, Main Dishes, and Dessert Using this Popular Beer
Guinness is not only the perfect drink to celebrate the season, but it’s also a game-changer when looking to elevate your St. Patrick’s Day recipes. Their website has literally tons of unique recipes.
Here are some popular ones: (recipes courtesy of Guinness)
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Newly Minted Guinness Cocktail
INGREDIENTS
30 ml White Crème De Menthe
Guinness Original (bottle) or Guinness Draught (can)
Fresh mint leaves, to garnish
METHOD
Pour White Crème De Menthe into an ice filled glass.
Top with a bottle of Guinness Extra Stout or can of Guinness Draught.
Taste how the chocolate notes in Guinness complement the refreshing mint flavour.
Garnish with fresh mint leaves and enjoy.
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Guinness Drumsticks
INGREDIENTS
Marinade
4 Drumsticks
5 Cloves of garlic, minced
2 tbsp Fresh rosemary (or 1 tablespoon of dried rosemary)
4 tbsp Apple cider vinegar
Black pepper, Royco allspice and Shalimar tikka masala for seasoning
Sauce
1 Red onion, finely chopped
4 Cloves of garlic, finely chopped
235 g Ketchup
187 ml Guinness Foreign Extra Stout
3 tbsp Brown sugar
1/2 tsp Cayenne pepper
1/2 tsp Black pepper
Salt to taste
1 tbsp Apple cider vinegar
Fresh Coriander, chopped and lime wedges to serve
METHOD
In a container, place drumsticks and all the marinade ingredients. Allow them to marinate for 24 hours in the fridge.
For the sauce, into a heated oiled pan add the red onions and garlic and cook until fragrant. Be careful not to burn the garlic.
Add the ketchup, sugar, vinegar, Worcestershire sauce, cayenne pepper, black pepper and Guinness Foreign Extra Stout.
Cook for about 10-15 minutes until the sauce thickens. Set aside.
Remove drumsticks from fridge, season by dipping them in a paste of Black pepper, Royco allspice and Shalimar tikka masala.
Deep fry them until cooked through. Add drumsticks to the sauce, simmer on low heat for about 5-7 minutes.
Serve with wedges of lime and fresh coriander and dig in.
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Chili Roasted Sweet Potato Fries
INGREDIENTS
4 Large sweet potatoes
1 tbsp Red chili flakes, crushed
2 tsp Ground cumin
160 ml Olive oil
2 tbsp Salt
MAPLE DIPPING SAUCE
240 g Crème fraîche
85 ml Maple syrup
Salt and pepper to taste
METHOD
Cut the sweet potatoes into large (2.5cm by 15cm) fries. Try to cut them as uniformly as possible.
Toss in a bowl with chili flakes, cumin, olive oil, salt and place evenly on a parchment paper lined sheet pan.
Bake in a 200°C preheated oven for 20–25 minutes.
Maple Dipping Sauce
Mix crème fraîche and maple syrup well in a small bowl. Add salt and pepper to taste.
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Guinness Shepherd’s Pie
INGREDIENTS
Seasoned Ground Lamb
1 lb Ground Lamb
2 Medium Yellow Onions, small dice
1 Medium Carrot, small dice
5 Cloves Garlic, minced
2 tbsp Tomato Paste
1 cup Chicken Stock
1 tbsp Worcestershire Sauce
125 ml Guinness Original
2 tsp Fresh Thyme Leaves, chopped
1 tsp Fresh Rosemary, finely chopped
1/2 cup English Peas, fresh or frozen
1 tsp + extra Kosher Salt
1 tbsp Extra Virgin Olive Oil
Whipped Potatoes
1 lb Yukon Gold Potato, peeled
120 ml Heavy Cream
113 g Butter
6 Cloves Garlic, minced
1 tsp + extra Kosher Salt
1 tablespoon Parsley, chopped to garnish
METHOD
SEASONED GROUND LAMB
In a large pan, add oil and heat pan to medium. Add garlic and cook for 6 minutes. Add the onions and carrots and cook for 8 minutes. Add the tomato paste and cook for 10 minutes, the colour should deepen to a brick/rusty colour – stir occasionally.
Raise the heat to medium-high and add the lamb. Cook until all the lamb is browned – about 10 minutes.
Add the rest of the ingredients and simmer until 90% reduced – the liquid should be syrupy. Season with salt to taste and set aside for later.
WHIPPED POTATO
Cut the potatoes into quarters, they should all be about the same size and boil in salted water until tender – about 10-15 minutes.
Meanwhile in a large sauce pot, sauté the garlic in the butter for 5 minutes over medium heat. Add the cream and turn heat to low until the potatoes are ready.
When the potatoes are cooked, drain the water, then spread the potatoes onto a baking sheet. Let sit for 5 minutes while the potatoes steam out. Once ready, rice the potatoes.
Using a wooden spoon, fold the riced potatoes into the cream mixture – be careful not to overwork the potatoes. Season to taste with salt.
TO ASSEMBLE
Preheat oven to 200°C. In a baking dish, spread the ground lamb evenly on the bottom of the dish. Top with potatoes and spread evenly as well.
Bake for 20-30 minutes until the potatoes have browned on top. Garnish with parsley and serve immediately.
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Cranberry Walnut Muffins with Whipped Maple Butter
INGREDIENTS
65 g Dried cranberries
250 ml Guinness Original
270 g All-purpose flour
2 tsp Baking powder
¼ tsp Baking soda
1⁄2 tsp Salt
70 g Granulated sugar
1 Egg
225 ml Buttermilk
6 tbsp Melted Irish butter
60 g Chopped walnuts
WHIPPED MAPLE CINNAMON BUTTER
225 g Irish Butter, room temperature
85 g Honey
1 tsp Cinnamon
1 tsp Kosher salt
METHOD
Preheat oven to 200°C.
Combine cranberries and Guinness Extra Stout / Guinness Original. Microwave on high for 45 seconds and let it steep and cool, to allow cranberries to saturate with all that lovely beer flavour. Strain and set aside.
Mix together flour, baking powder, baking soda, salt and sugar. In a separate bowl, whisk together egg, buttermilk and melted butter.
Combine the dry and wet ingredients until just mixed. Do not over mix, you just want all the dry ingredients hydrated. Gently fold in cranberries and walnuts.
Spray muffin tin with a liberal amount of non-stick cooking spray. Fill each section about ¾ of the way up. Top with a pinch of flakey sea salt and sugar.
Bake for about 18-25 minutes or until a toothpick or cake tester comes out clean.
Cool for 5 minutes and quickly remove each muffin from the tin and finish cooling on a wire rack.
WHIPPED MAPLE CINNAMON BUTTER
Using a whisk, whip butter until everything is combined.
Season to taste. Use on everything!
The renowned Irish stout will be raising toasts and sparking celebrations but also spreading the magic of St. Patrick’s Day with others well beyond a pint of the black stuff. Other ways to celebrate this season include the Lucky Sundays Brunch series in cities nationwide featuring culinary celebs Kwame Onwuachi and Dennis Prescott, the Guinness Gives Back service events with Joe Burrow and Joe Montana, and simply enjoying a pint of Tipsy Scoop’s NEW Guinness Lucky Sundaes.
About Guinness
It takes a thirst for adventure to do things the Guinness way. From their humble beginnings in 1759 to the present day, they’ve gone to extraordinary lengths to bring you exceptional beer. But there’re not ones to rest on their laurels. As they like to put it: their greatest work is yet to come.
