A PINT OF GUINNESS, SOME POTATOES & A LOT OF GREEN!

Tomorrow is St. Patrick's Day. I am going to celebrate with you all today because tomorrow I will be away from Blogland until Sunday.

Let's start with a little green. These beautiful Irish Bells are so lovely. I am growing some this year because I have decided to have my front garden all white and green.

I cannot think of St. Patrick's Day without the Clover. When I was little on my grandparents farm I spend hours looking for a lucky four leaf clover. I never did find one although I did try to fool my grandfather by adding a leaf to a regular clover, he never fell for it. Now why not make your own. Whether 3 or 4 leaves these adorable cookies are an easy shortbread with green food colouring. Much more fun.

You don't have to be Irish to eat Colcannon. This delicous Irish dish of Mashed potatoes, cabbage and green onions with or without bacon is absolutely good for everyone.

INGREDIENTS & DIRECTIONS

2 cups of water
½ teaspoon of salt
2½ pounds of potatoes, peeled and cubed (6 medium sized)
¼ cup (½ stick) Butter
½ cup warm milk
½ small head of cabbage, shredded
1 cup chopped green onions including green portion
½ pound of bacon, cooked and crumbled
1 pinchsalt
1 pinchblack pepper

Add salt to water in a large saucepan and bring to a boil. Add potatoes and return to a boil. Reduce heat. Cover and cook 15 to 20 minutes, until tender. Drain.

Mash potatoes until no lumps remain. Gradually beat in milk and ¼ cup butter. Cover and set aside.

Melt ¼ cup butter in a skillet over medium heat. Sauté onions and shredded cabbage for about 5 minutes.

Fold bacon and onion/cabbage mixture into mashed potatoes. Season with salt and pepper to taste.

Transfer mixture to a large serving bowl.

*Serve warm as a side dish with slices of corned beef or pork.

And what kind of St. Patrick's Day would it be without a pint of Guinness? I prefer mine in a nice moist Chocolate Cake like this one from the blog WHAT KATIE ATE. I just discovered this incredible blog. Katie Quinn Davies is an Irish Graphics Designer turned Foodie Photographer living in Australia. I dare you to go there and not leave hungry with you mouth watering.

GUINNESS CHOCOLATE CAKE

Cake Ingredients

•250 g (1 c. and 2 tbsp) unsalted butter
•250 ml (1 c.) Guinness
•75 g Dutch process cocoa ( 3/4 c.), sifted
•275 g (2 + 1/4 c.) all purpose flour, sifted
•2 tsp. baking soda
•400 g (2 c.) sugar
•2 medium eggs
•150 ml (2/3 c.) sour cream
•1 tbsp. good quality vanilla extract

Frosting Ingredients

•300 g (1 + 1/3 cup) cream cheese
•150 g (1+1/2 c.) powdered sugar, sifted
•150 ml (2/3 c.) cream, whipped

Cake Instructions

1. Preheat oven to 180C/350F. Add butter, cocoa and Guinness to a saucepan. Warm over a medium heat and stir until melted. Set aside for 5 to 10 minutes to cool slightly.
2. Add flour, baking soda and sugar to a large mixing bowl and mix together well. Pour in the Guinness/cocoa/butter mixture, lightly combine, add the eggs and sour cream and beat everything together until well combined. The batter should be thick and dark chocolate in color.
3. Pour into a greased and lined 10″ angel food pan (or another straight-sided tube pan) and cook in the oven for 1 hour to 1 hour 15 minutes, or until a skewer comes out clean from the centre of the cake.*Note: This cake is very moist inside, so use your judgment regarding the skewer test. Do not leave in the oven until the cake has totally dried out — cook long enough so there is no uncooked cake on the skewer but there may be a few moist crumbs sticking to it after an hour of cooking. [Please note: Katie baked this in an 8.5" x 3.5" pan. If you make this in a regular angel food cake pan, you should start checking for doneness at least 15 minutes early.]
4. Leave to cool for 10 to 15 minutes before removing from the cake tin and placing on a wire wrack to cool completely.

Frosting Instructions

1. Place the cream cheese into the bowl of a mixer and beat on a low-medium speed using a whisk attachment (I find a paddle attachment tends to over-beat the cheese). Whisk until the cheese is smooth and there are no big lumps remaining.
2. Gradually, using a large spoon, add in the sifted powdered sugar and beat gently to combine. After 2 to 3 minutes, stop the machine, scrape any excess frosting from the sides of the bowl and beat on medium speed until lump free.
3. Remove bowl from mixer and gently fold in the whipped cream, mixing to fully combine.
4. Place cooled cake on a cake stand and add the frosting, spreading out just to the edge without going over the side (never go over the sides of the cake) until the cake resembles a pint of the creamy black stuff!

So may the luck of the Irish be with you all tomorrow, dawn the green, grab a pint and HAPPY ST. PATRICK'S DAY.