From apps to drinks to dessert, get your Irish on with these verdant recipes for St. Patrick’s Day!
KEY-LIME TARTS
Generously topped with bright green citrus curls and lime zest, try this simple hack for a beautiful dessert for any spring event.
1 large, ready-made Key Lime pie
2 cups sweetened whipped cream
fresh lime zest and twists for garnish
Spray a 2-inch biscuit or cookie cutter of your choice, depending on your desired serving size. Press the cutter into the pie and twist gently to cut out tarts. Gently remove tart from cutter and place on serving dish. Re-spray cutter between uses if needed. The size of your pie and your cutter will determine how many servings you can get from each pie, most will make 4 to 6. If the pie has whipped topping on it simply spread over pie in a thin layer before cutting. To serve, add additional whipped cream to each tart and generously garnish with lime zest and twists.
SPRING PEAS AND ASPARAGUS
Gorgeous and green, this dish could not be simpler to prepare and is bursting with the flavors of the season.
¼ cup finely chopped shallots
3 tablespoons butter
2 pounds aspar agus, trimmed and cut into 1-inch pieces
1 10-ounce frozen peas, thawed or fresh peas, shelled
½ teaspoon salt
¼ teaspoon black pepper
¾ cup rough chopped basil leaves
Saute’ shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender. Stir in asparagus, peas, salt, and ¼ teaspoon pepper; place cover on skillet. Cook over medium heat until vegetables are tender but still somewhat firm, 7 to 8 minutes. Stir in basil and adjust seasonings to taste. May be served warm or at room temperature.
Makes 6 servings.
MASHED PEA CROSTINI
Impress your guests with this colorful and unexpected riff on hummus.
1 garlic clove, roughly chopped
¼ cup fresh, flat-leaf parsley
3 tablespoons olive oil, divided, plus more for toast
2 cups frozen peas, thawed
2 tablespoons chopped fresh chives
1 tablespoon grated lemon peel, divided
1 tablespoon (or more) fresh lemon juice
¼ teaspoon crushed red pepper flakes, plus more for serving
salt and freshly ground black pepper
12 baguette slices, toasted and drizzled with oil
In a small saucepan, combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and ½ cup water. Add peas and cook over medium heat until peas are tender, about 2 minutes. Drain, reserving cooking liquid. Transfer to a medium bowl. Using the back of a fork, mash mixture until it is the desired consistency. Mix in chives, ½ tablespoon lemon peel, lemon juice, pepper flakes, and 2 tablespoons oil. Stir in the reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season with salt, black pepper, and more lemon juice to taste.
Spread crostini with mixture. Sprinkle with remaining lemon peel and more pepper. Drizzle with extra olive oil to finish.
Makes 6 servings.
GRASSHOPPER COCKTAIL
The Grasshopper may be old-fashioned, but it never goes out of style—and it’s just right for St. Patrick’s Day celebrations or any spring gathering.
⅓ cup creme de menthe
⅓ cup creme de cacao
10 to 15 ice cubes
4 cups mint chocolate chip ice cream
In a large blender, combine liqueurs, ice, and half of the ice cream. Pulse until well blended. Add remaining ice cream and pulse until creamy.
When ready to serve, scoop (pour, if freshly made) into four glasses and top with another small dash of creme de menthe. Garnish with a sprig of mint and chocolate shavings. Enjoy!
LIME SHERBET FIZZ
What can we say? This is like a grown-up version of a Coke float—but prettier! It’s a refreshing, creamy springtime treat.
Champagne coups or your favorite cocktail glass
Scoops of lime sherbet
Chilled Prosecco or Champagne
Place a scoop of sherbet into a champagne coup and top with your favorite bubbly. Enjoy!
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To add to your Saint Patrick’s Day menu, visit Corned Beef 3 Ways for more recipes!
