St. Patrick’s Day Dinner and Dessert

Happy St. Patrick’s Day! We know that many will be marking the holiday from home this year, so our culinary teams at Royal Sonesta Houston and Sonesta Resort Hilton Head Island have put together St.Patrick’s Day dinner and dessert for you to cook and enjoy, paired with our St. Patrick’s Day cocktail recipes, of course!

shepherdspie

Shepherd’s Pie

1 1/8 lb. of lamb mince
1 1/8 lb. of carrots, medium diced
8 3/4 oz. of onion, medium diced
4 1/2 oz. of celery medium diced
1/4 oz. of thyme minced
4 1/4 fl oz. of white wine
4 1/4 fl oz. of lamb stock or chicken stock
1 tbsp. of Worcestershire sauce
2 tbsp. of ketchup
1 1/8 lb. of potatoes preferably (Yukon gold)
2 egg yolks
Oil
Salt
Pepper
4 1/4 oz. of butter

Equipment

Individual ramekins
Piping bag and nozzle

Method

  1. Boil the potatoes for 15 minutes or until the potatoes are tender. Drain and then add the butter. Mash the potatoes until smooth and set aside.
  1. Place the lamb in a large pot or casserole dish with a little oil and cook until nicely browned. Drain to remove any excess fat and then return to the pot.
  1. Place the pot over a medium heat and add the white wine. Heat until reduced by half then add the vegetables and cook until they are softened but retain their crunch.
  1. Add the stock and reduce until the meat has absorbed all the liquid. Add more stock if the pie mix is a little dry. Season with salt, pepper and thyme and stir in the ketchup and Worcestershire sauce.
  1. Mix in 2 egg yolks to the mash – this will give the mash topping a glossy finish – and then spoon into a piping bag. Pipe the mash on top of the pie filling until completely covered
  1. Place the pot or dish in an oven set to 395°F/gas mark 6 and cook for around 30 minutes, or until golden.

Complete your St. Patrick’s Day meal with a delicious Mocha Pound Cake!

MochaCake

Irish Mocha Pound Cake

Pound Cake:
1 cup                          Butter, Room Temperature
1-8 oz. block              Cream Cheese, Room Temperature
3 cups                         Granulated Sugar
1 Tbsp.                        Instant Espresso Powder (found in the coffee aisle)
6 each                        Eggs, Large
2 ¼ cups                    Cake Flour
1 Tsp.                        Baking Powder

¾ cup                         High Quality Cocoa Powder, such as Ghirardelli

Glaze:
2 cups                         Powdered Sugar
1 oz.                          Jameson Cold Brew Irish Whiskey
Pinch                          Salt

Method of Preparation:

1)         Preheat oven to 325˚.  Prepare a 10-inch Bundt Pan by spraying well and lightly coating the inside with cocoa powder.  Tap out any excess cocoa powder and set aside until needed.

2)         In a mixer bowl, with a paddle attachment (or alternately with a hand mixer), cream together the butter, cream cheese, granulated sugar and espresso powder on medium speed until light and fluffy, about five minutes.

3)         Meanwhile, whisk together the cake flour, baking powder and cocoa powder.  Set aside until needed.

4)         Once the mixture is light and fluffy, scrape bowl the bottom and sides of the bowl.  On low speed, add the eggs, one at a time, stopping to scrape the bowl down after each addition.

5)         Add half of the flour mixture to the bowl, and on low speed gently mix until just incorporated.  Scrape down the bottom and sides of the bowl and add the remaining flour mixture.  Mix together until thoroughly incorporated, approximately two minutes.

6)         Once completely mixed, pour the cake batter into the prepared Bundt pan.  Bake for one hour.  After one hour, check the cake by inserting a toothpick into the center.  If the toothpick does not come out clean, continue baking in five minute intervals until it does.  Once the cake is fully baked, remove from the oven and place on a wire rack.  Cool for thirty minutes.

7)         While the cake is cooling, prepare the glaze.  In a medium bowl, whisk together the powdered sugar and the Jameson cold brew.  If the glaze is too thick, add more Jameson until the desired consistency is achieved.  Alternately, add more powdered sugar if the glaze is too thin.  Add the pinch of salt once the desired consistency is achieved and set aside until cake is completely cool.

8)         After thirty minutes, gently invert the pound cake onto desired serving plate and remove the bundt pan.  If the pan does not seem to want to come off, leave to cool another thirty minutes and try again.  Once the cake has completely cooled, drizzle the pound cake with the prepared glaze.  Let glaze set for ten minutes and serve at room temperature.

Find more of our favorite recipes here.

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