Saturday, March 16, 2013

Saturday Sippers in The Locker-St Patrick's Day Edition

Saturday Sippers in The Locker
Ahoy Fellow Fathomers! Welcome to the feature here in The Locker called Saturday Sippers. This week I deviate from a new skinny cocktail recipe for you to try- in lieu of something more fitting for St. Patrick’s Day.
·         St. Patrick’s Day is observed on March 17 because that is the feast day of St. Patrick, the patron saint of Ireland. It is believed that he died on March 17 in the year 461 AD. It is also a worldwide celebration of Irish culture and history. St. Patrick’s Day is a national holiday in Ireland, and a provincial holiday in the Canadian province of Newfoundland and Labrador.
·         The actual color of St. Patrick is blue. Green became associated with St. Patrick's Day during the 19th century. Green, in Irish legends, was worn by fairies and immortals, and also by people to encourage their crops to grow.
·         St. Patrick did not actually drive snakes out of Ireland; the snakes represent the pagans that he converted to Christianity.
·         The very first St. Patrick's Day parade was not in Ireland. It was in Boston in 1737.
·         In Chicago, on St. Patrick's Day, the rivers are dyed green. Mayor Daley is also of Irish descent.
·         In Seattle, there is a ceremony where a green stripe is painted down the roads.
·         Most Catholics attend mass in the morning and then attend the St. Patrick's Day parade.
·         Shamrocks are worn on the lapel on this day.
·         In Ireland on St. Patrick’s Day, people traditionally wear a small bunch of shamrocks on their jackets or caps. Children wear orange, white and green badges, and women and girls wear green ribbons in their hair
·         Many young people dye their hair green for the special day.
·         Many people wear green on this holiday to avoid being pinched.
·         The phrase, "Drowning The Shamrock" is from the custom of floating the shamrock on the top of whiskey before drinking it. The Irish believe that if you keep the custom, then you will have a prosperous year.
·         Many bars in the United States, and abroad, serve green beer to celebrate St. Patty's Day.
·         Lucky Charms, a favorite cereal brand among many, young and old, was created in 1963, with its popular mascot, Lucky the Leprechaun. Its jig is a memorable tune for many, including the young at heart:
Hearts, Stars, and Horseshoes
Clovers and Blue moons
Pots of gold and rainbows,
And the red balloon
That’s the luck of me lucky charms!
Their magically delicious!

Kiss Me I'm Irish
Drink Type: Cocktail - K
Ingredients
Instructions
Shake with ice and strain into a martini glass.

St. Paddy Appletini
Drink Type: Martini - S
Ingredients
Instructions
Shake with ice and strain into a martini glass.
Shamrock Shaker
1½ oz. Familia Camarena Reposado Tequila
½ oz. sour apple liqueur
¼ oz. agave nectar
2 oz. lime juice
Combine all ingredients in a shaker filled with ice. Shake vigorously, strain into a martini glass, and garnish with thinly-sliced green apples.


Emerald Crush

2 oz. Blue Ice Organic Wheat Vodka
½ kiwi
½ lime
1 tsp. sugar
Peel kiwi and cut lime into quarters. Muddle fruit and sugar in a shaker until well crushed and juicy. Add ice and vodka, and shake vigorously. Pour all contents into a glass and drink with a straw.

LAST BUT NOT LEAST and MY PERSONAL FAVORITE!
THE IRISH CAR BOMB
Irish Car Bomb is one of the most popular drinks worldwide. The ingredients are simple and widely available, and beer lovers will almost certainly enjoy it. If you ask for one of these in an Irish pub you'll be greeted with either a smile, or a black eye. Enjoy!

Add the Bailey's and Jameson to a shot glass, layering the Bailey's on the bottom. Pour the Guinness into a pint glass or beer mug 3/4 of the way full and let settle. Drop the shot glass into the Guinness and chug. If you don't drink it fast enough it will curdle and increasingly taste worse.

Just Like an Infomercial....There's MORE!  But, wait!

OM GOODNESS, shiver me timbers! How about these to top off St Paddy’s Day??

Irish Car Bomb CUPCAKES from the Brown Eyed Baker

1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.
5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.
(Recipe adapted from Smitten Kitchen)
Ingredients:
For the Cupcakes:
1 cup Guinness stout
1 cup unsalted butter, at room temperature
¾ cup Dutch-process cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
2 eggs
2/3 cup sour cream

For the Whiskey Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey

For the Baileys Frosting:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Bailey's Irish Cream

Directions:
1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.

2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.

3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.

4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.

5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.

6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.

(Recipe adapted from Smitten Kitchen)

---I hope to see you again in a few days…maybe…if I get through all of these by the luck o’ the Irish. Be with me my Irish ancestors….lol

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