St. Patrick’s Day #Recipes by @PatriceWilton

St. Patrick’s Day is upon us – and I have something to share. When I was born, I was supposed to be David, and my parents had no girl name picked out for me. Since my birthday is March 14th, I became Patricia! How lame is that?

Here are a few recipes you might enjoy!

ST. PATRICK’S DAY IRISH CROCKPOT CORNED BEEF

INGREDIENTS: St. Patrick's Day

  • 1 lb of corn beef
  • 1 onion
  • 1 stalk celery, cut into three pieces
  • Medium potatoes, cut in half
  • Medium carrots, sliced in three pieces
  • 1 cup of beef bouillon
  • 1 Bay leaf
  • 1 garlic clove, smashed
  • 1 tsp Worcestershire sauce
  • 1 tsp dry mustard
  • 1 small head of cabbage, cut into wedges

DIRECTIONS:

  1. Place onion celery, potatoes and carrots in bottom of the crockpot. And then lay brisket on top.
  2. Whisk together bouillon, bay leaf, garlic, Worcestershire sauce, and dry mustard.
  3. Pour over the brisket.
  4. Cook on low for 8-10 hours, adding cabbage wedges for the last hour of cooking.
  5. To serve, discard cooking liquid, slice meat and place onto hot serving plates, accompany with the cooked potatoes, carrots, celery, cabbage wedges. Serve your favorite mustard on the side.

No meal is complete without dessert, so here is one for you!

CHOCOLATE GUINNESS CAKE

INGREDIENTS: Guinness Chocolate Cake

  • 1 cup of Guinness stout
  • 1 cup of unsalted butter, sliced
  • 2 cups unsweetened cocoa powder
  • 3/4 cup superfine sugar
  • 3/4 cup plain yogurt or 3/4 sour cream
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tsp baking soda

For the Icing:

  • 8 ounces of cream cheese
  • 1 cup confectioner’s sugar
  • l/2 cup heavy cream

DIRECTIONS:

  1. Preheat oven to 350F. Butter a 9-inch pan and line with parchment paper.
  2. Pour Guinness into a large saucepan, add butter, and then heat until melted.
  3. Whisk cocoa powder and sugar into the stout and butter.
  4. In a small bowl, beat sour cream with eggs and vanilla and pour into brown, buttery, beery mixture. Whisk in the flour and baking soda.
  5. Pour cake batter into greased and lined pan and bake for 45 minutes to an hour, until a inserted toothpick comes out clean.
  6. Leave to cool completely in the pan on a cooling rack as it is a damp cake.
  7. When cake is cold, gently peel off parchment paper and transfer to a platter or cake stand.

ICING:

  1. Place cream cheese and confectioner’s sugar in a mixing bowl. Whip with an electric beater until smooth. A food processor can also be used.
  2. Add cream and beat again until the icing is a spreadable consistency.
  3. Ice top of cake, starting at the middle and fanning out, so that it resembles the frothy top of the famous pint of stout!

Have a wonderful St. Patrick’s Day, and think of me who might have been David!

~  ~  ~  ~  ~

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About Patrice Wilton

Patrice Wilton knew from the age of twelve that she wanted to write books that would take the reader to faraway places. She was born in Vancouver, Canada, and had a great need to see the world that she had read about. Patrice became a flight attendant for seventeen years and traveled the world. At the age of forty she sat down to write her first book—in longhand! Her interests include tennis, golf, and writing stories for women of all ages. She is a mother of two, has four lovely grand-daughters, and a wonderful man at her side. They live in West Palm Beach, Florida, where he teaches her golf, and she teaches him patience. Her best selling books are the CANDY BAR series, SERENDIPITY FALLS series, and most recently PARADISE COVE and A CHRISTMAS COLLECTION series. She is a New York Times best selling author.  View website

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