Whether you are Irish or not, Saint Patrick’s Day, or the Feast of Saint Patrick, is the perfect time to bust out your green gear, pour yourself a Guinness, and eat some delicious foods! Here are a few of our favorite recipes for any Saint Patrick’s Day festivity.
Guinness Cheese Spread
A rich, robust cheese spread that whips together in no time! Use Dubliner Cheddar or your favorite sharp Cheddar cheese, paired with Guinness, blue cheese, and a few seasonings for a delicious dip sure to please!
3 oz Monterey Jack with Morel & Leek cheese, shaved thin
Sliced green onions and chives to garnish
Heat olive oil over medium heat in a large pot. Add onions and cool until translucent.
Stir in the water, sliced potatoes, chopped leeks, thyme, salt & pepper, and bay leaf. Cover and bring to a boil.
Reduce heat, keep covered, and let simmer 25-30 minutes.
Remove the pot from the store and remove the bay leaf.
Using an immersion blender, puree the soup. (If you don't have an immersion blender, blend in batches and return smooth soup to the pot.).
Place the soup pot back on low heat.
Stir in cheese and salt and pepper to taste until completely melted.
Serve hot and garnish with green onions and chives.
Classic Reuben Sandwich
Although not a classic Irish sandwich, this hearty sandwich uses such classic Irish ingredients that it still falls on our list of Saint Patrick’s Day favorites! Rye bread, corned beef, sauerkraut, and Swiss cheese melted together for gooey perfection!
8 ounces aged Cheddar cheese (use Dubliner for that extra-Irish kick!)
6 tablespoons butter
6 slices country bread (about ½ inch thick), cut in half
Heat oven to 325 degrees Farenheit.
Clean and wash the cabbage leaves. Cook in boiling water 5 minutes or until limp. Drain well and julienne the leaves. Set aside.
In 2-quart saucepan, bring the beef stock to a boil with the sausages. Simmer 8-10 minutes until thoroughly cooked. Remove from the stock and cut into thin slices. Set aside.
Cut cheddar into thin slices. Set aside.
Melt butter over low heat. In an ovenproof casserole dish, arrange 3 of the bread slices. Layer with the cabbage, sausage, cheese, and remaining bread. Drizzle the top layer of the bread with melted butter. Gently pour the boiled stock over the top.
Bake about 30 minutes, until the top bread layer is crisp and the soup is thoroughly heated. Spoon into soup bowls. Season to taste.