St. Pat’s Treats and Sweets

Treats and Sweets readying for the St. Pat’s weekend.
Not just something green–but authentic fare…
enhanced…handsomely.
The Menu Shoppe has it covered…
more great “finds” for great celebrations.
How’s your speciality menu–or LED Menu Board?
Slainte!
Colcannon-Stuffed Twice Baked Potatoes
14 medium sized all-purpose potatoes
1 small head white or green cabbage, chopped
1 cooking onion, chopped
1 cup warm whole milk
½ cup warm cream or half and half
3 tablespoons butter (for cabbage)
¼ cup butter, melted (for mashed potatoes)
1 cup shredded extra sharp Cheddar cheese
salt and pepper to taste
sliced green onions
Preheat oven to 375F. Wash potatoes, prick all over with a fork. Rib lightly with olive oil and sprinkle with salt and place on a rimmed sheet pan. Bake for about 45 minutes or until they pierce easily all the way through with a skewer. Allow to sit and cool slightly while working on cabbage.  Melt 3 tablespoons butter in a heavy-bottomed skillet over medium-high heat. Add cabbage to the pan. Sprinkle with salt and pepper to taste and toss to coat. Cook, stirring occasionally, for about 5 minutes. Add diced onions and toss to coat. Continue to cook, stirring occasionally, until the cabbage is tender and beginning to brown. Remove from heat.
Cut each potato in half so that they will lay, cut side up, on a sheet pan. With a spoon, scoop most of the insides of each potato into a bowl, leaving a ¼” thick potato shell. Mash or rice the potatoes in the bowl.Add the warm milk, cream and melted ¼ cup of butter to the potatoes and toss with a fork until evenly mixed. Add the shredded Cheddar cheese, and the cabbage and onion mixture to the potatoes and stir to combine. Preheat your oven to 375F. Use an ice cream scoop or a spoon to fill the potato shells. Lightly spread the colcannon filling so that it mounds and covers the entire cut surface of the potato. Bake for 30 minutes or until hot all the way through and lightly browned on top. Serve topped with thinly sliced green onions.
Dubliner and Guinness Dip
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package Dubliner Irish cheese, shredded
7 fluid ounces Guinness beer
1/4 teaspoon Worcestershire sauce
1 clove garlic, minced
Place the cream cheese in the bowl of a food processor–pulse the cream cheese while adding the Guinness and Worcestershire sauce. 
Add the garlic and Dubliner cheese–process until smooth. Spoon the mixture into a serving bowl. Chill in refrigerator overnight or 8 hours before serving.
…and for sweets…my goodness its…
Chocolate Guinness Goodness
*recipe developed by Shane Philip Coffey, the chef at Alias restaurant in New York City.
7 ounces high-quality bittersweet (70 to 72% cacao) chocolate, finely chopped
One 14.9-ounce can Guinness Draught
8 large egg yolks
3 cups heavy cream
1 cup sugar
In a glass mixing bowl, whisk together egg yolks and sugar.
Open can of Guinness and slowly pour into 4-cup measuring cup, pouring down side of cup to reduce foaming. Pour half of Guinness (about 7/8 cup) into heavy-bottomed 3-quart saucepan. Add 2 1/4 cups cream and whisk to combine. Set over medium heat and heat, whisking occasionally, until bubbles just begin to form at edges. Remove from heat, add chocolate, and whisk until smooth.
Slowly pour hot chocolate mixture into eggs, whisking constantly to prevent curdling. Return mixture to saucepan and set over moderately low heat. Cook, whisking constantly, until mixture thickens and coats back of spoon, about 15 minutes. (Pudding will look separated.) Pour into blender and blend on high for 1 minute. Divide pudding among glasses, leaving at least 1 inch of space at top of each. Cover with plastic wrap and refrigerate until chilled and set.
Meanwhile, pour remaining Guinness into small saucepan and bring to boil over medium heat. Reduce heat to moderately low and simmer, uncovered, until reduced to 1 tablespoon, about 20 minutes. Pour syrup into small bowl and let cool. Beat remaining cream until soft peaks form. Add Guinness syrup and beat until combined. Divide cream among 6 glasses of pudding and serve.
Guinness Stout Ice Cream
1/2 cup sweetened condensed milk
1 1/2 cups evaporated milk
1 cup water
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons cornstarch
1/2 cup Guinness stout
In a heavy saucepan whisk together the water and the cornstarch and simmer the mixture over moderate heat, whisking, for 2 minutes. Add the milks, the salt, and the sugar, heat the mixture over moderately low heat, whisking, for 1 to 2 minutes, or until the sugar is dissolved, and remove the pan from the heat. Let the mixture cool completely, stir in the Guinness, and freeze the mixture in an ice-cream freezer according to the manufacturer’s instructions.
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This entry was posted in appetizer, brunch, cheeses, chocolate, desserts, holiday, ice cream, lounges and tagged , , , . Bookmark the permalink.

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