Eat Drink and Be Irish
GET YOUR GREEN ON AND CELEBRATE ST. PATTY’S DAY WITH OUR FLAVORFUL TAKES ON TRADITIONAL GAELIC FARE, ALL PREPARED IN ONE OF OUR BEAUTIFUL RIVERWALK WEST APARTMENTS.
Raise a glass and say Slainte with this Irish twist on a classic Mule
• 2 oz. irish whiskey
• 6 oz. ginger beer
• Half of a lime, juiced
• Half of a lime sliced
• Mint for garnish
Squeeze lime juice into a Moscow Mule mug
Add 2 or 3 ice cubes, then pour in the whiskey and fill with cold ginger beer
Serve with a sprig of mint, lime slice and stirring rod
Swap fish and chips for a savory Smoked Salmon Crostini
• 1 thin baguette
• 2 tbsp extra virgin olive oil
• 2 tbsp melted butter
• 6 tbsp cream cheese
• 2 tbsp fresh chopped dill
• 1/2 tbsp fresh lemon juice
• Rock salt to taste
• 4 oz smoked salmon
• Capers to taste
• Fresh dill to garnish
Preheat oven to 400 degrees F.
Slice baguette along a diagonal into 1/4 inch slices using a serrated knife—do not slice them thicker or they’ll be difficult to bite through when toasted
Place the slices on a cookie sheet. Stir the melted butter and olive oil. Brush the tops of the bread pieces with the oil and butter mixture.
Place bread into the oven and let it toast for 8-10 minutes until golden brown.
While baguette slices are toasting, place cream cheese, dill and lemon juice into a food processor. Process for about 30 seconds, scraping the sides of the processor periodically. Add salt to taste and process again until ingredients are well combined.
Cut the smoked salmon into pieces large enough to top the baguette slices.
When the baguette slices have cooled, top each slice with 1 tsp. of the cream cheese mixture, a slice of smoked salmon and capers.