Posts Tagged ‘Saint Patrick’s Day Recipes’

There’s so much going on in my Irish home this week that I haven’t got time to whip up another favourite recipe, photograph it, and write about it in time for St. Patrick’s Day ~ oh how I wish I did!

Thankfully, there are many wonderful Irish writers, bloggers, and foodies to turn to in a pinch and it is my pleasure to direct you to some of their websites so you can find something special to serve your family this Thursday (Saint Patrick’s Day of course!).

That said, if you’re new to In An Irish Home, be sure to check out the Recipes section for my favourite “go-to” Irish recipes for breakfast, lunch, dinner, pudding (dessert) and drinks. You won’t be disappointed.


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Shepherd’s Pie with Champ Mash from Donal Skehan

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Irish Bacon and Cabbage from Imen McDonnell

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Naked Cake with Meringue Buttercream Icing from Forkful

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Parsnip & Apple Soup from Mairead at Irish American Mom

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Chocolate Carrageen from Myrtle Allen

Irish Coffee (7)

Irish Coffee from inanirishhome.com






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Guinness Caramel Sauce Photo 2Today’s post is short and sweet!

Not so long ago, I posted a recipe for my famous {in my house, that is}  Guinness Gingerbread. Shortly thereafter I was serving the very same as a dessert to some American guests and I wanted to jazz it up a bit with something extra special. To that end, I searched until I found this recipe on Jules Food blog for Guinness Caramel Sauce.

Well, let me tell you, it was absolutely lovely! My husband thought I was crazy to make even the slightest change to this beloved dessert {God bless him} but the addition of a sprinkle of icing (powdered) sugar, fresh whipped cream, and this warm sauce got exactly the reaction I was hoping for from everyone at the table. Delicious!

One word of advice…this sauce can crystalise, so make it just before you need it or keep it warm until you’re ready to serve.

A big THANK YOU to the author(s) of Jules Food blog!

Happy St. Patrick’s Day everyone.

Guinness Caramel Sauce

Makes 8oz


1 large bottle Guinness Extra Stout

1/4 cup brown sugar

3/4 cup granulated sugar

3 tablespoons maple syrup (might want more, but don’t hide the Guinness flavor)

2 teaspoons vanilla bean paste, or 1 scraped vanilla bean


1. Start with a large heavy bottom pot…large because this will bubble up quite a bit…a lot. (I have to say that mine did not do this.)

2. Add Guinness, sugars and maple syrup and put over low heat until sugar dissolves.

3. Once sugars dissolve, bring up the heat to medium and reduce, reduce, reduce the mixture, stirring constantly to prevent burning.

4. When the mixture starts to thicken, add the vanilla paste.

5. Taste and add more maple syrup, if needed.

6. Keep cooking and stirring until it coats the back of a spoon.

7. Let cool to room temperature

* Once my sauce cooled, it began to crystalise so I put it all back into a small pot and kept it warm until it was time to serve.
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