St. Patrick’s Day

Last friday is St.Patrick dinner at Ritz Carlton, but i not working. Anyway below is some recipe again..hehe
http://www.peleeisland.com/cgi-bin/webc.cgi/home.html

St. Patrick’s Day Menu
By the foodtv.ca Editorial Team

Celebrate the luck of the Irish on March 17th with these Irish-inspired dishes.

Starters and Sides:

* Cheese and Onion Soda Bread
* Swiss Chard Gratin
* Annelie's Irish Stout Mayonnaise
* Kale with Cream Cheese Sauce
* Green Soup


Main Dishes:

* Beer Braised Short Ribs
* Irish Lamb Stew
* Annelie's Steak Carpet-Bagger
* Irish Stew
* Shepherd's Pie
* Lamb Shanks Braised in Stout
* Steak and Stout Pie


Desserts:

* Bob's Bananas in Guinness Cream
* Irish Creamy Fudge
* Irish Cream Cheesecake

Irish Creamy Fudge with Irish Coffee
Yield: 6
Ingredients:
Irish Creamy Fudge

* 1/2 cup evaporated milk
* 1 cup light brown sugar, packed
* 1 cup white sugar
* 3/4 cup unsalted butter
* 1/4 tsp salt
* 1 tsp vanilla extract
* 1/4 cup Irish Cream liqueur
* 2 1/4 cups icing sugar, sifted

Irish Coffee

* 3/4 cup whipping cream
* 1 1/2 tbsp icing sugar
* 6 oz Irish cream liqueur
* 3 oz Irish Whiskey
* 4 1/2 cups hot strong coffee
* 6 x cinnamon sticks


Directions:
Irish Creamy Fudge

1. Grease an 8-inch square pan and line with parchment paper so that it hangs over the sides. Stir evaporated milk, brown sugar, white sugar, butter and salt in a heavy-bottomed saucepot. Bring to a boil over medium heat, stirring often, and cook until 238 °F (use a candy thermometer to gauge). Remove from heat, stir in vanilla and Irish Cream and scrape into a bowl or mixer fitted with the paddle attachment. With the mixer on low speed or electric beaters, add in the icing sugar in three additions, mixing well after each addition. Scrape fudge into prepared pan and let cool completely before slicing.

Irish Coffee

1. Whip cream to soft peaks, fold in icing sugar and chill. Pour one ounce of Irish cream and ½ ounce of Irish whiskey into each glass. Top up glass with hot coffee and dollop a spoonful of whipped cream on top. Garnish with a cinnamon stick and serve.

To Assemble

1. Cut squares of fudge and serve with glasses of hot spiked Irish Coffee for a special treat.

Bob's Bananas in Guinness Cream
Yield: 4

This tasty desert was enjoyed after the carpet-bagger!
Ingredients:
Bob's Bananas in Guinness Cream

* 4 medium banana, peeled
* 2 1/2 cups Irish Stout
* 3/4 cup brown sugar
* 1 1/2 cups cream


Directions:
Bob's Bananas in Guinness Cream

1. Place whole bananas in a hot skillet. Pour stout over the bananas and boil for 2 to 3 minutes, flipping the bananas over often. Cover bananas with brown sugar and let the sugar melt. Pour cream over bananas and let simmer for 2 to 3 minutes. Serve with ice cream and chocolate sauce, if desired.

Irish Cream Cheesecake
Yield: 10
Ingredients:
Crust

* 3/4 cup graham cracker crumbs
* 1/2 cup regular oats (not quick cook)
* 1/4 cup light brown sugar, packed
* 1/4 cup unsalted butter, melted
* 1/2 tsp vanilla extract

Filling

* 2 cups whipping cream
* 6 oz semisweet chocolate, chopped
* 1 lb. cream cheese at room temperature
* 3/4 cup sugar
* 1 tbsp cornstarch
* 1/2 cup Irish Cream liqueur
* 2 x large eggs

Brickle Almond Garnish

* 1 tbsp egg white
* 1/2 cup whole almonds, lightly toasted
* 1/3 cup sugar
* 1/4 cup honey
* 1/2 tsp ground cinnamon
* 1/2 tsp salt


To Assemble

1. For crust, preheat oven to 350 °F and grease a 9-inch springform pan. Pulse graham crumbs, oats and brown sugar in a food processor until oats have been roughly cut. Add melted butter and vanilla extract and pulse until an even texture. Press into bottom of prepared pan and bake for 7 minutes. Allow to cool while preparing filling.
2. For filling, reduce oven temperature to 325 °F. Heat cream to just below a simmer. Pour hot cream over chopped chocolate and whisk gently until smooth and set aside. In a bowl using electric beaters or with a mixer fitted with the paddle attachment, beat cream cheese until fluffy, scraping the sides of the bowl often. While beating, slowly pour in sugar, again scraping the bowl often. Beat in cornstarch. By this time the filling should be looking a little more fluid. Slowly pour in Irish Cream and beat in eggs, one at a time. Pour chocolate mixture into cheesecake filling and blend well. Scrape filling into pan and bake for 30 minutes. Without opening the oven door, turn off the oven and leave cheesecake in another 30 minutes. Remove, let cool to room temperature, then chill overnight.
3. For brickle Almond Garnish, preheat oven to 350 °F. Whisk egg white until frothy. Add remaining ingredients and toss until almonds are evenly coated. Spread onto a parchment-lined baking sheet and toast for 20 minutes, stirring occasionally until sugar has browned. Allow to cool. Break apart almonds and chop in a food processor. Remove springform ring and bottom and place cheesecake on a serving plate. Press the ground brickle onto the sides of the cake and chill until ready to serve.

Irish Lamb Stew
Yield: 8

per serving: 415 calories; 16.9 grams fat; 36.6 grams protein; 28 grams carbohydrates; 3.6 grams fiber
Ingredients:
Irish Lamb Stew

* 1/2 cup all-purpose flour
* Coarse salt and freshly ground pepper
* 3 lb. boneless lamb stew meat (preferably shoulder, trimmed of excess fat and cut into 2-inch cubes)
* 3 tbsp canola oil
* 1 x large onion, chopped
* 3/4 tsp dried thyme
* 1 1/2 cups dark beer
* 1 1/2 lb. medium new potatoes, peeled and quartered
* 1 lb. carrots, peeled and cut 1/2 inch thick diagonally
* 3 tbsp chopped fresh parsley


Directions:
Irish Lamb Stew

1. In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a bowl.
2. Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
3. Add potatoes and carrots. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Reheat in the microwave or on the stove, adding water as needed. Stir in parsley just before serving.