As luck wouldn’t have it, St. Patrick’s Day falls on a Monday this year. This means you, my friend, have an important decision to make.
1) Never one to pass up a perfectly good drinking holiday, conveniently forget that Tuesday inevitably comes after Monday.
2) Lift a fork to St. Patrick and eat your booze in a menu starring our favorite exports from the Emerald Isle.
Main Course: Guinness Lamb Stew
If beer wasn’t so tasty on its own, I’d swear it was made to live in stews. The folks in Cooking Light‘s test kitchen attribute the richness in this dish to the slightly burnt flavor of Guinness Stout, a result of brewing beer from roasted unmalted barley.
Dessert: Maple-Stout Quick Bread
There was a time not so long ago when I loathed the taste of beer. Aiming to be a more well-rounded drinker, I started with stouts and porters because I thought they tasted like dessert. That notion is confirmed with this quick bread recipe that perfectly mingles sweet maple syrup with slightly bitter stout.
Nightcap: Irish Coffee
No need to completely deprive yourself from a little Irish libation! A splash of Jameson in your post-dinner coffee will set the tune for a sweet night of slumber.
Tip: For those of you with the noble intention of “just going for a drink or two after work”—remember to save a little Jameson for your “hangover” breakfast Tuesday morning.