Green beer and a sad plate of cabbage is the version everyone remembers and swears not to repeat. A good spread does not need a single drop of dye: cabbage, spinach and fresh herbs are already green, and the rest of the color comes from fruit, cheese and good light.
This lineup runs savory to sweet, the way a real table does, starting with boards you barely have to cook and ending with the kind of dessert people stand around with a fork in hand.
A few entries carry Irish whiskey, stout or Baileys, so keep this spread for the grown-ups and set the Guinness cheese dip and the Baileys mousse where only adults can reach them. Dairy, gluten and eggs run through most of it: swap gluten-free crackers or pretzels where that matters at your table.
Once the plates are empty, keep the night going with 20 St Patrick’s Day Party Games for a Green and Noisy Night, and if the youngest guests are underfoot, hand them off to 18 St Patrick’s Day Games for Kids to Catch a Leprechaun while the coffee comes out.
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Table of Contents
- Rainbow Fruit Platter With Pot of Gold Dip
- Green Veggie Board With Spinach Dip
- Reuben Dip
- Corned Beef Sliders
- Shepherd’s Pie Bites
- Irish Soda Bread
- Colcannon Bites
- Irish Cheese Board
- Corned Beef and Cabbage Egg Rolls
- Potato Leek Soup Shooters
- Guinness Beer Cheese Pretzel Bites
- Loaded Irish Nachos
- Rainbow Cereal Marshmallow Cookies
- Mint Chocolate Brownies
- Baileys Chocolate Mousse Cups
- Pot of Gold Rice Krispie Treats
- Green Velvet Cupcakes
- Chocolate Guinness Cake Bites
- Shamrock Mint Milkshakes
- Irish Coffee
- Frequently Asked Questions
Rainbow Fruit Platter With Pot of Gold Dip
A fruit bowl is fine, it is just not the thing anyone photographs for the fridge door, until you line it up in bands and give it a reason to be looked at twice.
You are not cooking anything here, only cutting and arranging, which makes this the first thing to prep and the first thing to disappear. The cream cheese dip sits at the end of the arc like a small pot of gold, lemon zest keeps it from tasting flat.
Rainbow Fruit Platter With Pot of Gold Dip
Ingredients
- 1 pound strawberries hulled and halved
- 2 cups mandarin orange segments about 4 mandarins
- 2 cups fresh pineapple chunks
- 2 cups green grapes
- 1 cup blueberries
- 1 cup red grapes or blackberries for the violet band
- 8 oz cream cheese softened
- 1 cup marshmallow creme
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
- Rinse the strawberries, pat dry, hull them, and slice in half lengthwise so the cut side faces up.
- Peel the mandarins and separate into segments, pulling off any visible white pith.
- Cut the pineapple into half inch chunks, trimming away the core.
- Rinse the grapes and blueberries and spread them on a towel to dry completely, wet fruit bleeds color into its neighbor.
- On a large board, lay the fruit in a curved arc: strawberries, then mandarins, then pineapple, then grapes, then blueberries, then the second grapes or blackberries, so the bands read red through violet.
- Beat the cream cheese, marshmallow creme, vanilla, and lemon zest with a hand mixer for about 2 minutes, until no streaks remain and the dip holds a soft peak.
- Spoon the dip into a small gold or yellow bowl and set it at one end of the arc.
- Cover loosely and chill up to 2 hours if not serving right away, the fruit holds its color better cold than at room temperature.
Good to Know
🛍 Shopping guide
Green Veggie Board With Spinach Dip
Crudités get a bad reputation for being the tray nobody actually eats, the one standing guard next to the good stuff.
Here every vegetable is already green, no dye needed, divided into sections on a dark board around a spinach dip that gets its color from real spinach, not a drop. The whole thing comes together in about 20 minutes and costs less than almost anything else on the table.
Green Veggie Board With Spinach Dip
Ingredients
- 1 head broccoli cut into small florets
- 4 celery stalks cut into sticks
- 1 English cucumber sliced into rounds
- 2 green bell peppers sliced into strips
- 8 oz sugar snap peas trimmed
- 1 cup mini dill pickles
- 10 oz frozen chopped spinach thawed
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup finely chopped green onion
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Squeeze the thawed spinach hard in a clean towel until no more liquid comes out, it should feel nearly dry so the dip does not turn watery.
- Stir together the sour cream, mayonnaise, drained spinach, green onion, garlic powder, and salt until evenly green throughout.
- Cover the dip and chill at least 1 hour so the flavors settle and it firms up enough to hold a dollop.
- Wash and dry the broccoli, celery, cucumber, peppers, and snap peas.
- Cut the broccoli into bite sized florets and the celery and peppers into sticks about 3 inches long.
- Arrange each vegetable in its own section on a round board, working clockwise from palest to darkest green.
- Spoon the chilled dip into a small bowl set in the center and tuck the mini pickles into any gaps.
Good to Know
Reuben Dip
A Reuben sandwich at a stand up party is a mess waiting to happen, the kind of thing you end up eating over the sink.
Baked into a dip, the same corned beef, sauerkraut and Swiss turn into something you can actually hand someone with a cracker. It bakes in one dish and holds its heat for the first half hour on the table, which buys you time to do everything else.
Reuben Dip
Ingredients
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/3 cup thousand island dressing
- 8 oz deli corned beef chopped
- 1 cup sauerkraut well drained and squeezed dry
- 1 1/2 cups shredded Swiss cheese divided
- 1 teaspoon caraway seeds optional
- Rye crackers or toasted rye bread points for serving
Instructions
- Preheat the oven to 375°F and lightly grease a 9 inch pie dish or small baking dish.
- Beat the cream cheese, sour cream, and thousand island dressing together until smooth.
- Fold in the chopped corned beef, the drained sauerkraut, 1 cup of the Swiss cheese, and the caraway seeds if using.
- Spread the mixture into the prepared dish and scatter the remaining 1/2 cup Swiss cheese over the top.
- Bake for 20 to 25 minutes, until the edges bubble and the cheese on top turns deep golden in spots.
- Let the dip rest for 5 minutes before serving, it is very hot straight from the oven and needs the pause to set slightly.
- Serve warm with rye crackers or toasted rye points for scooping.
Good to Know
Corned Beef Sliders
Carving a corned beef brisket mid party is a commitment nobody wants, not with a room full of people waiting on the first bite.
These bake as one slab of connected Hawaiian rolls, brushed with a mustard butter glaze that soaks into the tops as they bake. Slide the pan in before guests arrive and cut them apart at the table.
Corned Beef Sliders
Ingredients
- 1 12 count package Hawaiian rolls, left connected
- 1 pound sliced deli corned beef
- 8 slices Swiss cheese
- 1/2 cup sauerkraut drained, optional
- 1/2 cup unsalted butter melted
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon poppy seeds
Instructions
- Preheat the oven to 350°F and line a 9x13 inch baking dish with foil, leaving an overhang on two sides.
- Without separating the individual rolls, slice the whole slab in half horizontally so you have a top and bottom layer.
- Set the bottom layer in the pan and cover it with the corned beef, then the Swiss cheese, then the sauerkraut if using.
- Set the top layer of rolls back on and press down gently to close the sandwich.
- Whisk the melted butter, Dijon, brown sugar, Worcestershire, and poppy seeds together and brush the mixture evenly over the tops of the rolls.
- Cover the pan with foil and bake for 15 minutes, then uncover and bake 8 to 10 minutes more, until the tops turn deep golden and the cheese fully melts.
- Let the sliders rest for 5 minutes, then lift them out using the foil overhang and cut along the roll seams into individual sliders.
Good to Know
Shepherd’s Pie Bites
Shepherd’s pie is dinner, not party food, until you shrink it into the size of a bite and it turns into exactly that.
A mini muffin tin does the shaping: mashed potato pressed into a shell, filled with a quick beef and vegetable filling, baked until the potato edges crisp and the cheese on top browns. They travel well on a tray and reheat better than you would expect.
Shepherd's Pie Bites
Ingredients
- 2 cups mashed potatoes cooled slightly, about 3 russet potatoes boiled and mashed
- 1 egg beaten
- 1 tablespoon butter melted, plus extra for the pan
- 1 pound ground beef
- 1/2 cup finely diced carrot
- 1/2 cup frozen peas
- 1/2 small onion finely diced
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F and generously butter a 24 cup mini muffin tin.
- Stir the beaten egg and melted butter into the mashed potatoes until smooth and slightly glossy.
- Press about 1 tablespoon of the potato mixture into each muffin cup, pushing it up the sides to form a shell with a well in the middle.
- In a skillet over medium heat, brown the ground beef with the onion and carrot for 6 to 8 minutes, breaking up the meat, until no pink remains.
- Stir in the tomato paste, beef broth, Worcestershire, salt, and pepper, and simmer for 5 minutes, until the liquid thickens enough to coat the back of a spoon.
- Stir in the frozen peas and remove the skillet from heat.
- Spoon the filling into the potato shells, filling each almost to the top.
- Sprinkle the cheddar over the tops and bake for 18 to 20 minutes, until the potato edges turn golden brown and the cheese fully melts.
- Let the bites cool in the pan for 5 minutes before running a thin knife around each one and lifting it out.
Good to Know
Irish Soda Bread
True Irish soda bread is not the sweet, raisin studded loaf most of us picture, it is plainer, crustier and better for it.
Four ingredients, no yeast, no rising time, a deep cross cut into the top so the center bakes through. It is ready the same afternoon, which makes it the cheapest, least fussy thing on this whole table.
Irish Soda Bread
Ingredients
- 4 cups all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 3/4 cups buttermilk plus more if needed
- Optional: 3/4 cup raisins or currants for the sweeter American style
Instructions
- Preheat the oven to 425°F and dust a baking sheet with flour.
- Whisk the flour, baking soda, and salt together in a large bowl.
- Make a well in the center and pour in the buttermilk, stirring just until a shaggy dough comes together, adding a splash more buttermilk if dry bits remain at the bottom of the bowl.
- If using raisins, fold them in now.
- Turn the dough onto a floured surface and knead it gently 4 or 5 times, just enough to bring it together, overworking makes the loaf tough.
- Shape the dough into a round about 7 inches across and set it on the baking sheet.
- Cut a deep cross into the top with a sharp knife, about 1/2 inch deep, cutting almost to the edges of the loaf.
- Bake for 35 to 40 minutes, until the crust is deep golden brown and the loaf sounds hollow when you tap the bottom.
- Cool on a wire rack at least 20 minutes before slicing, it keeps baking a little on the inside as it cools.
Good to Know
Colcannon Bites
Mashed potatoes stirred through with cabbage sound like something you only make the day after a holiday, using up what is left.
Here they are shaped into small patties and pan fried until the outside crisps and the inside stays soft, finished with a dollop of sour cream. If you already have leftover mashed potatoes in the fridge, this is the fastest thing on the list.
Colcannon Bites
Ingredients
- 2 cups mashed potatoes cold
- 1 cup finely shredded cabbage or kale cooked and cooled
- 2 green onions thinly sliced
- 1/4 cup shredded sharp cheddar
- 1 egg beaten
- 1/3 cup all purpose flour plus more for shaping
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons butter for frying
- Sour cream for serving
Instructions
- Stir together the mashed potatoes, cooked cabbage, green onions, cheddar, egg, flour, salt, and pepper until evenly combined.
- With floured hands, shape the mixture into 12 small patties about 2 inches across and 1/2 inch thick.
- Melt half the butter in a large skillet over medium heat.
- Working in batches, fry the patties for 3 to 4 minutes per side, until deep golden brown and crisp at the edges, adding the remaining butter for the second batch.
- Transfer to a paper towel lined plate to drain briefly.
- Serve warm with a small dollop of sour cream on each.
Good to Know
Irish Cheese Board
Not every dish on a St Patrick’s Day table needs a recipe, some of the best things just need good shopping.
Dubliner cheddar, a wedge of Cashel Blue, soft Irish butter and brown bread crackers do the work for you, fanned out with apple and a little fig jam. If you would rather skip one more baked thing tonight, lean on this one and call it done.
Irish Cheese Board
Ingredients
- 8 oz Dubliner or other Irish cheddar sliced
- 4 oz Cashel Blue or other Irish blue cheese left whole with a small knife
- 4 oz Irish butter softened
- 1 Granny Smith apple thinly sliced
- 1 cup red grapes
- 1/2 cup fig or apricot jam
- 1 box brown bread crackers or dark rye crackers
- A handful of fresh thyme or rosemary sprigs for filling gaps
Instructions
- Set the cheeses out at room temperature for 30 minutes before serving, cold cheese tastes muted.
- Slice the Dubliner into slabs and arrange them along one side of the board, fanning the slices slightly.
- Set the whole wedge of Cashel Blue in its own space with a small knife resting against it.
- Spoon the softened butter into a small dish and place it near the crackers.
- Toss the apple slices with a squeeze of lemon if prepping ahead, to keep them from browning, then fan them in a cluster.
- Add the grapes in a loose bunch and the jam in a small bowl with its own spoon.
- Fill any remaining gaps with crackers and herb sprigs, tucking everything in so no bare board shows.
Good to Know
🛍 Shopping guide
Corned Beef and Cabbage Egg Rolls
Leftover corned beef by day two is just leftovers, until you wrap it in a crisp shell and it turns into the thing people ask the recipe for.
Chopped corned beef, cabbage and Swiss roll into egg roll wrappers and fry until the shell blisters a deep golden brown, served with a sharp mustard dip. They are the best possible use for whatever is left from the sliders above.
Corned Beef and Cabbage Egg Rolls
Ingredients
- 12 egg roll wrappers
- 2 cups chopped cooked corned beef
- 1 1/2 cups finely shredded cabbage
- 1 cup shredded Swiss cheese
- 2 tablespoons Dijon mustard
- 1 egg beaten, for sealing
- Vegetable oil for frying
- 1/2 cup mayonnaise and 2 tablespoons whole grain mustard whisked, for dipping
Instructions
- Toss the corned beef, cabbage, Swiss cheese, and Dijon mustard together until evenly mixed.
- Lay an egg roll wrapper on a clean surface in a diamond position and spoon about 1/4 cup of filling across the lower third.
- Fold the bottom corner up over the filling, fold in the two side corners, then roll up tightly, brushing the top corner with beaten egg to seal.
- Repeat with the remaining wrappers and filling.
- Pour about 2 inches of oil into a deep pot and heat to 350°F on a thermometer.
- Fry the rolls in batches of 3 or 4 for 3 to 4 minutes, turning once, until the wrapper is deep golden and blistered all over.
- Drain on a paper towel lined plate and let cool for 2 minutes, the filling stays hot longer than you expect.
- Whisk the mayonnaise and whole grain mustard together and serve alongside for dipping.
Good to Know
Potato Leek Soup Shooters
A sit down soup course does not belong at a party where everyone is standing and balancing a plate on one palm.
This classic potato leek soup gets pureed silky and poured warm into small glasses, topped with chives and a few crisp fried leek strands. Make the base two days ahead and the night itself asks almost nothing of you.
Potato Leek Soup Shooters
Ingredients
- 3 tablespoons butter
- 3 leeks white and light green parts only, sliced and rinsed well
- 1 small onion chopped
- 3 cups peeled and cubed russet potato
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh chives finely chopped, for garnish
- A handful of leek thinly sliced and fried crisp, for garnish, optional
Instructions
- Melt the butter in a large pot over medium heat and add the leeks and onion, cooking for 6 to 8 minutes, stirring often, until soft but not browned.
- Add the potato and broth, bring to a boil, then reduce to a simmer and cook for 18 to 20 minutes, until the potato falls apart when pressed with a fork.
- Blend the soup with an immersion blender, or in batches in a stand blender, until completely smooth.
- Stir in the cream and season with the salt and pepper, then warm through over low heat without letting it boil.
- Pour the soup into small glasses, filling each about three quarters full.
- Top each with a pinch of chopped chives and a few crisp fried leek strands if using, and serve warm.
Good to Know
Guinness Beer Cheese Pretzel Bites
A cheese dip without something dark and malty in it has nothing to do with the holiday, it is just a cheese dip.
Sharp cheddar melts into a sauce built on a roux and a cup of stout, served warm alongside bite sized pretzel knots for dipping. For anyone skipping alcohol, a non-alcoholic stout keeps the malt note without the kick.
Guinness Beer Cheese Pretzel Bites
Ingredients
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 3/4 cup Irish stout such as Guinness
- 1 cup whole milk
- 2 cups shredded sharp cheddar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1 16 oz bag frozen pretzel bites, baked according to package directions
Instructions
- Melt the butter in a saucepan over medium heat and whisk in the flour, cooking for 1 minute, until it smells slightly toasted.
- Slowly whisk in the stout, letting it bubble and thicken for about 1 minute.
- Whisk in the milk and bring to a gentle simmer, stirring often, for 3 to 4 minutes, until the mixture coats the back of a spoon.
- Reduce the heat to low and add the cheddar a handful at a time, stirring until each addition melts before adding the next.
- Stir in the garlic powder, dry mustard, and salt, keeping the heat low, too much heat will cause the cheese sauce to separate.
- Bake the pretzel bites according to the package directions while the sauce finishes.
- Pour the warm beer cheese into a bowl and set it in the middle of a tray of warm pretzel bites for dipping.
Good to Know
Loaded Irish Nachos
Nachos do not need tortilla chips to earn the name, not when a sheet pan of crisp potato wedges does the job better.
Roasted wedges get piled with melted cheddar and Swiss, chopped corned beef, shredded cabbage and a drizzle of thousand island, straight off the sheet pan. This is the one to put out later in the night, when people want something more substantial than a dip.
Loaded Irish Nachos
Ingredients
- 2 pounds russet potatoes cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Swiss cheese
- 1 1/2 cups chopped cooked corned beef
- 1 cup shredded green cabbage
- 1/4 cup thinly sliced green onion
- 1/3 cup thousand island dressing for drizzling
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment.
- Toss the potato wedges with the olive oil and salt, then spread them in a single layer on the pan.
- Bake for 25 to 30 minutes, flipping once halfway, until the wedges are golden and crisp at the edges and tender when pierced with a fork.
- Scatter the cheddar and Swiss cheese evenly over the hot wedges and return to the oven for 3 to 4 minutes, until the cheese fully melts.
- Scatter the chopped corned beef over the melted cheese.
- Top with the shredded cabbage and green onion.
- Drizzle the thousand island dressing over the top in thin lines and serve straight from the pan while everything is still hot.
Good to Know
Rainbow Cereal Marshmallow Cookies
A plain sugar cookie is fine, it is just not the thing anyone saves a photo of.
This dough is soft and bakery style, studded with the colorful marshmallow bits picked out of a rainbow cereal, baked until the edges set while the middle still looks slightly underdone. They firm up fully as they cool, so do not wait for a fully baked look in the oven.
Rainbow Cereal Marshmallow Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups marshmallow bits picked from a rainbow cereal, divided
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Beat the butter and sugar together for 2 minutes, until pale and fluffy.
- Beat in the egg and vanilla until smooth.
- Whisk the flour, baking soda, and salt together in a separate bowl, then stir this into the butter mixture just until no dry streaks remain.
- Fold in 1 cup of the marshmallow bits, the dough will be soft and a little sticky, that is correct.
- Scoop the dough into 12 balls, about 2 tablespoons each, and set them 2 inches apart on the prepared sheets.
- Press a few of the remaining marshmallow bits onto the top of each ball so they show once baked.
- Bake for 9 to 11 minutes, until the edges are set and lightly golden but the centers still look slightly underdone, they firm up as they cool.
- Cool the cookies on the pan for 5 minutes before moving them to a wire rack, they are too soft to lift straight from the oven.
Good to Know
Mint Chocolate Brownies
A brownie on its own is a safe bet, mint on top is what makes it feel like it belongs to the day instead of any other.
A fudgy cocoa base gets a layer of pale mint frosting and a thin, glossy chocolate ganache poured over the top, chilled until it all sets into clean bars. They cut cleanest cold, so make them the day before and slice right before serving.
Mint Chocolate Brownies
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1/2 cup all purpose flour
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 1/4 cup unsalted butter softened, for the frosting
- 2 tablespoons milk
- 1/2 teaspoon peppermint extract
- 2 drops green food coloring optional
- 1/2 cup semisweet chocolate chips
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F and line an 8x8 inch pan with parchment, leaving an overhang on two sides.
- Whisk the melted butter and granulated sugar together, then whisk in the eggs and vanilla until smooth.
- Stir in the cocoa powder, flour, and salt just until combined, do not overmix or the brownies turn tough.
- Pour the batter into the pan and smooth the top, then bake for 22 to 25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the brownies completely in the pan, at least 1 hour, before frosting.
- Beat the powdered sugar, softened butter, milk, peppermint extract, and food coloring if using until smooth and spreadable, then spread evenly over the cooled brownies.
- Chill the frosted brownies for 20 minutes, until the frosting firms up slightly.
- Heat the chocolate chips and cream together in short bursts in the microwave, stirring between each, until smooth and pourable, then pour over the chilled frosting and tilt the pan to spread it evenly.
- Chill again for 15 minutes, until the ganache sets, then lift out using the parchment overhang and cut into 16 bars with a warm, clean knife.
Good to Know
Baileys Chocolate Mousse Cups
Mousse sounds like restaurant food, the kind of thing you would never attempt at home, but this one skips the fuss entirely.
Melted chocolate folds through whipped cream with a few tablespoons of Baileys, spooned into small glasses and chilled until set, finished with a swirl of cream and a scatter of shavings. For a mixed crowd, swap the Baileys for cold brewed coffee and keep the rest the same.
Baileys Chocolate Mousse Cups
Ingredients
- 8 oz semisweet chocolate chopped
- 2 cups heavy cream divided
- 3 tablespoons Baileys Irish Cream
- 2 tablespoons powdered sugar
- Chocolate shavings for garnish
Instructions
- Melt the chocolate in a heatproof bowl set over a pot of barely simmering water, stirring until smooth, then set aside to cool for 5 minutes.
- Whip 1 cup of the cream in a separate bowl until soft peaks form.
- Fold the Baileys into the melted chocolate, then fold in the whipped cream in two additions, keeping the mixture light rather than stirring it flat.
- Divide the mousse among 6 to 8 small glasses and chill for at least 2 hours, until fully set and no longer soft in the center.
- Just before serving, whip the remaining 1 cup of cream with the powdered sugar until soft peaks form.
- Spoon or pipe the whipped cream on top of each mousse cup.
- Finish with a scatter of chocolate shavings.
Good to Know
Pot of Gold Rice Krispie Treats
Rice Krispie treats are the easiest thing on this whole table and nobody needs to know that!
Classic marshmallow treats get cut into coin shapes, half dipped in melted white chocolate tinted pale gold, finished with a scatter of edible gold sugar. Fifteen minutes gets you something to fill the last gap on the table.
Pot of Gold Rice Krispie Treats
Ingredients
- 3 tablespoons butter
- 1 10 oz bag mini marshmallows
- 6 cups crisp rice cereal
- 8 oz white chocolate chopped
- 2 to 3 drops yellow food coloring
- 2 tablespoons edible gold sanding sugar
Instructions
- Line a 9x13 inch pan with parchment and lightly grease it.
- Melt the butter in a large pot over low heat, then add the marshmallows and stir constantly until fully melted and smooth.
- Remove from heat and fold in the rice cereal until every piece is coated.
- Press the mixture firmly and evenly into the prepared pan using a greased spatula or your greased hands.
- Let the pan cool for 20 minutes, until firm enough to hold a shape when cut.
- Use a round cutter about 2 inches across to cut the treats into coin shapes, re-pressing scraps together for a few more rounds.
- Melt the white chocolate in short bursts in the microwave, stirring between each, then stir in the yellow food coloring until evenly pale gold.
- Dip half of each coin into the melted chocolate and set it on parchment, then scatter gold sanding sugar over the wet chocolate before it sets.
- Let the coins sit at room temperature for 15 minutes, until the chocolate hardens fully, before stacking or serving.
Good to Know
Green Velvet Cupcakes
Red velvet gets all the attention, green deserves its own turn, same soft crumb underneath the color.
A touch of cocoa and buttermilk keep the cake tender while the food coloring does the rest, finished with a thick swirl of cream cheese frosting. Bake the cupcakes a day ahead and frost them the morning of, the topping holds up better that way.
Green Velvet Cupcakes
Ingredients
- 1 1/4 cups all purpose flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1 egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon green gel food coloring
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 1/2 cups powdered sugar
Instructions
- Preheat the oven to 350°F and line a 12 cup muffin tin with paper liners.
- Whisk the flour, cocoa powder, baking soda, and salt together in a bowl.
- Whisk the oil and sugar together in a separate bowl, then whisk in the egg, buttermilk, vanilla, vinegar, and green food coloring until the color is even throughout.
- Pour the wet mixture into the dry ingredients and whisk just until smooth, the batter should be a deep, even green.
- Divide the batter among the liners, filling each about two thirds full.
- Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean and the tops spring back when touched lightly.
- Cool the cupcakes in the pan for 5 minutes, then move them to a wire rack to cool completely, at least 30 minutes, before frosting.
- Beat the cream cheese and butter together until smooth, then beat in the powdered sugar a cup at a time until the frosting is thick enough to hold a peak.
- Pipe or spread the frosting onto the cooled cupcakes.
Good to Know
Chocolate Guinness Cake Bites
A whole Guinness cake is a commitment, this is the same stout and chocolate payoff in two bites instead of a slice.
The cake gets crumbled while still warm from the oven, mixed with ganache, rolled into balls and dipped in chocolate like a cake truffle. They keep well in the fridge and freeze even better, so doubling the batch costs you almost nothing extra in time.
Chocolate Guinness Cake Bites
Ingredients
- 1/2 cup Irish stout such as Guinness
- 1/2 cup unsalted butter
- 3/4 cup cocoa powder
- 1 1/4 cups all purpose flour
- 1 1/4 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup heavy cream
- 12 oz semisweet chocolate chopped, divided
Instructions
- Preheat the oven to 350°F and grease an 8 inch round cake pan.
- Heat the stout and butter in a saucepan over medium heat until the butter melts, then whisk in the cocoa powder until smooth, and set aside to cool for 10 minutes.
- Whisk the flour, sugar, baking soda, and salt together in a bowl.
- Whisk the sour cream, eggs, and vanilla together in another bowl, then whisk in the cooled stout mixture.
- Pour the wet mixture into the dry ingredients and whisk until smooth, then pour into the prepared pan.
- Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cake completely in the pan, at least 1 hour, then crumble it into a large bowl with your hands, no large chunks should remain.
- Heat the heavy cream until it just starts to steam, pour it over 4 ounces of the chopped chocolate, and let sit for 2 minutes before stirring until smooth.
- Pour the warm ganache over the crumbled cake and mix with a spatula until it holds together when pressed.
- Roll the mixture into 24 balls, about 1 tablespoon each, set them on a parchment lined tray, then chill for 30 minutes, until firm.
- Melt the remaining 8 ounces of chocolate in short bursts in the microwave, stirring between each, until smooth.
- Dip each ball in the melted chocolate using a fork, letting the excess drip off, and set back on the parchment to harden for about 20 minutes before serving.
Good to Know
Shamrock Mint Milkshakes
A milkshake is the easiest sweet thing to make for a crowd, blend, pour, done, and nobody minds that it took five minutes.
Mint chocolate chip ice cream blends with milk into something thick enough to need a straw, topped with whipped cream and a scatter of chocolate. Keep a bottle of Baileys on the side instead of blending it in, so the same pitcher works for everyone at the table.
Shamrock Mint Milkshakes
Ingredients
- 4 cups mint chocolate chip ice cream
- 1 cup whole milk
- Whipped cream for topping
- Chocolate shavings or mint leaves for garnish
- Optional: 2 tablespoons Baileys Irish Cream per glass added after blending
Instructions
- Add the ice cream and milk to a blender and blend on low, then high, for about 30 seconds, until thick and smooth but still pourable, adding a splash more milk if it will not move through the blades.
- Pour the shake into 4 tall glasses.
- If making the adult version, stir 2 tablespoons of Baileys into each glass individually rather than blending it into the whole batch.
- Top each glass with a swirl of whipped cream.
- Finish with chocolate shavings or a mint leaf and serve right away, the shake softens quickly at room temperature.
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Irish Coffee
The party winds down and somebody still wants one more thing in their hand, warm this time instead of cold.
Hot coffee meets Irish whiskey and a little brown sugar, finished with a layer of lightly whipped cream poured over the back of a spoon so it floats rather than sinks. Warming the glass first is the one step that makes the whole drink feel considered.
Irish Coffee
Ingredients
- 1 1/2 oz Irish whiskey
- 1 teaspoon brown sugar
- 6 oz hot brewed coffee
- 2 tablespoons heavy cream lightly whipped, not stiff
Instructions
- Fill a heatproof glass or mug with hot water and let it sit for 1 minute to warm, then pour the water out.
- Add the brown sugar and Irish whiskey to the warm glass and stir until the sugar mostly dissolves.
- Pour in the hot coffee, filling the glass to about 1 inch from the top, and stir once.
- Whip the cream just until it thickens slightly but still pours, it should move like heavy syrup, not hold stiff peaks.
- Pour the cream gently over the back of a spoon held just above the surface of the coffee, so it layers on top instead of mixing in.
- Serve immediately, while the cream still sits in a distinct layer and the coffee underneath is hot.
Good to Know
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Frequently Asked Questions
What is traditional food for St Patrick’s Day?
Traditional Irish food centers on bacon or lamb with potatoes and cabbage, not corned beef. In the United States, the holiday table usually adds corned beef, soda bread and Irish coffee instead.
Is corned beef and cabbage actually Irish?
No, corned beef and cabbage is an Irish-American creation rather than a dish from Ireland itself. Irish immigrants swapped in cheaper corned beef once they reached American butcher shops, and the dish stuck.
What are naturally green foods for a St Patrick’s Day table?
Cabbage, kale, spinach, avocado, green grapes and fresh herbs are naturally green without a drop of food coloring. Leaning on these instead of dye keeps the flavor cleaner too.
How much food should I plan per person for a St Patrick’s Day party?
Plan on 6 to 8 small bites per guest for a 2 to 3 hour party. Split it roughly two thirds savory and one third sweet so the table does not tip too sugary.
Can St Patrick’s Day party food be made ahead?
Most of it, yes. Dips, soda bread, mousse cups and the Guinness cake bites all hold well a day ahead in the fridge, leaving only the sliders, nachos and pretzel bites for same-day baking.
What do you drink alongside St Patrick’s Day food?
Guinness stout, Irish whiskey and Baileys cover the classic pairings, with sparkling water or ginger beer as the non-alcoholic option for anyone not drinking.
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