I have always loved St. Patrick’s Day- partly because of my Irish heritage (though I know the way Americans celebrate the holiday is a little different than Irish) and partly because it was the day I was supposed to be born. As my mom likes to remind me, I was too stubborn and waited three extra hours to greet the world.
All that being said, I don’t go downtown to watch the parade or participate in the all-you-can-drink shenanigans at Irish pubs in Chicago, but I do like a good party! I put together a menu for a classy St. Patrick’s Day party complete with some Irish favorites, lots of green, and of course a St. Patrick’s Day cheese plate! I actually made this a week early in order to test out the recipes, but plan to recreate a similar menu to celebrate this Saturday.
See below for my recipe sources and to find out how to make the easiest Green Herb Yogurt Dip and Accordion Potatoes with Cheddar and Herbs.
St. Patrick’s Day Menu
- Irish cheeses- I chose Dubliner Cheese, a Porter Cheddar, and a stilton
- Individual Irish Soda Breads- I used this recipe from Baking Bites, and replaced the dried fruit with fresh herbs.
- Vegetable platter with green herb yogurt dressing
- Accordion potatoes with cheese and herbs
- Pistachio macarons with chocolate Guinness ganache- I found the pistachio macaron recipe in the book Les Petits Macarons.
- Roasted artichokes with lemon and garlic
- Whiskey Ginger cocktails
Green Yogurt Herb Dip
This is the easiest veggie dip to make and is healthier than the store-bought dips. I usually make extra to use as salad dressing. To make: Mix 1 c. Greek yogurt with 1 finely chopped shallot, and 1 t. each chopped parsley, cilantro, and basil. Season with salt and pepper.
Baked accordion potatoes with cheddar and herbs
- Preheat oven to 375 degrees F.
- Scrub and wash Yukon Gold potatoes. Make slices 3/4 deep through the potatoes. Make sure not to cut all the way through the potatoes.
- Brush the tops of the potatoes with melted butter.
- Thinly slice cheddar cheese and place small pieces in between the potato slices.
- Top with chopped parsley.
- Bake on a lightly greased pan for 20-25 minutes, or until the potatoes are cooked through. Cheese will be melted and lightly golden brown.