We’re on the eve of one of the most celebrated “holidays” of the year, here in Chicago. St. Patrick’s Day is just around the corner and with the city of Chicago being home to a large Irish community, preparations are being made for this weekend’s St. Patrick’s Day parade, as well as the dying of the Chicago River to a vivid green, to honor the day.
May and June are honoring the day with Irish coffee, and a few Irish inspired appetizers.
The Irish Coffee recipe was inspired from The Pioneer Woman’s recipe
1 cup of heavy cream
Splash (or a bit more) of Bailey’s Irish Cream
Strong brewed coffee
1 shot of Irish Whiskey per coffee cup
1 teaspoon brown sugar
Start by whipping the heavy cream and the Bailey’s Irish Cream with a mixer until you have whipped cream. Pour the shot of Irish Whiskey and the brown sugar in the bottom of a coffee cup. Pour brewed coffee until cup is almost full, and top with Bailey’s whipped cream.
May and June are not beer drinkers, but for those of you who are, there is a large selection of Irish beers to enjoy with your appetizers.
For our appetizer we made little toasted Reuben bites which could be paired with a delicious Irish beer.
Corned Beef (from the deli is fine)
Thousand Island Dressing
Triscuit Rye Crackers
Preheat oven to 350 degrees. Top each Triscuit cracker with a small piece of corned beef. Place a teaspoon of thousand island dressing on top followed by some sauerkraut. Top with swiss cheese. Place in oven and toast until cheese is melted.
Irish coffee, toasted reubens and Irish soda bread
There is no happy hour without Gatsby.
Have a good weekend. And may all the Irish eyes be smiling on you and your family. –May and June