Paddy’s Day Recipes Update

Just in time for St. Patrick’s Day, I finished updating all the recipes from my Paddy Party Wine Pairing menu. This includes an absolutely delicious Guinness Braised Corned Beef with Whiskey Glaze to pair that pairs fabulously with Freakshow Cabernet.

Not your standard boiled fair, this is a flavorful that plates well. I replaced the old boiled potatoes & cabbage mush with garlic mashed potatoes (to soak up that whiskey glaze sauce), roasted carrots and brussels.

I’ll be making this again Friday, but trying it with a chocolate stout I found at Trader Joe’s. You can use any dark beer as a braising liquid to get that deep caramel flavor.

Twelve Dishes in All

Take your pick of the twelve recipes from the Paddy Party Menu (details here) – to accompany your dinner. Some of my very favorites include the Stuffed Figs and Stuffed Strawberry Salad.

And for dessert, you can quickly whip up the Mexican Chocolate Mousse. Or change it to an Irish Cream Chocolate Mousse! Simply replace the orange zest, cinnamon and chili with 1/4 cup Bailys. For a non-alcoholic version, try mint chocolate, just switch out the flavoring to about 1/4 tsp mint. Err on the side of less and add a bit more to taste. You want a hint of mint, not something to brush your teeth with.

But what about beer?

If wine isn’t what you had in mind for the day’s celebration, you could easily shift into a beer-pairing party. Go from lager to stout (and shades of ale in between). For dessert, an aged whiskey in lieu of port would be an excellent match.