Celebrate Saint Patricks Day!

Colorado Cooking Holidays Real Estate
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St. Paddy’s Day is tomorrow and we are still celebrating! Break out your greenest St. Patricks Day outfit, (now you’re pinch free) and let’s get the festivities rolling with some fun around the state of Colorado! Lucky for you… there are so many exciting things still happening, from traditional food and drink to festive games and crafts with the family. No matter how you choose to celebrate, everyone will get into the Irish spirit! Here are some of our favorites.

Local Restaurants and Bars

Embrace the Irish culture with some traditional food and a green beer. Check out these restaurants guaranteed to make your stomach happy!

  • Thirsty Lion Gastropub – Denver
  • The Celtic on Market – Denver
  • Nallen’s Irish Pub – Denver
  • Breckenridge Brewery – Littleton
  • Downhill Brewing – Parker
  • The 303 Sports Grill – Littleton
  • Dive Inn To St. Paddy’s 2021 – Denver
  • Sons of Italy Lodge – Wheat Ridge
  • Q’s Pub & Grille  – Littleton
  • Tailgate Tavern & Grill – Parker

Town of Parker, Colorado offering St. Patrick’s Day Activities

Elf Around Town Scavenger Hunt

Lucky the Leprechaun will be strolling (and hiding) around Mainstreet on St. Patrick’s Day (March 17) and the Saturday after (March 20) from noon to 4 p.m. While Lucky is in Town, he will also be hiding 20 shamrocks around the community. Can you spot Lucky and find some shamrocks? If so, you might win a prize! If you spot Lucky or any of his shamrocks hidden around town, take a photo and email Special Events Coordinator Brooke Spain or post the photo on the Town’s Facebook page (@TownofParkerCO) to be entered into a drawing for a prize basket.

Saint Patrick's Day

Family Crafts

Crafting type – look no further, we have something for all. Free Printable Build a Leprechaun Paper Doll.  To get your free print CLICK HERE

Saint Patricks - Arevalo Home Partnership

Try your luck at a word search!

Saint Patricks Day

Here’s a quick and fun St. Patrick’s Day activity for preschoolers and kindergarteners – two sets of cut and paste St. Patrick’s Day puzzles! 

Saint Patrick's Day

Traditional Irish Recipes

Shepherd’s Hand Pies With Crispy Parsley

Adapted from Melissa D’Arabian and Handheld Pies
Makes 10-12 3-inch hand pies

Cream Cheese Crust

Ingredients

4 oz. cold butter (1 stick)
4 oz. cream cheese
1 teaspoon salt
2 cups all-purpose flour
1 tablespoon sugar
1/4 cup whole milk, plus 2-3 tablespoons
Cut the butter and cream cheese into 1/2-inch cubes; store in the freezer while you prep the rest of the ingredients.  Combine the dry ingredients in the food processor, pulse to combine.  Add the butter and cream cheese and pulse until the mixture looks like small peas.  Add the milk and pulse until combined. If the mixture still looks dry, add 2-3 more tablespoons milk, pulsing after each addition. Chill while you prep the filling, at least 30 minutes.

Shepherd’s Pie Filling

Ingredients

1 large onion, diced
2 tablespoons olive oil
1 teaspoon sugar
1/2 lb. ground lamb
2 medium carrots, diced
1 medium Yukon gold potato, diced (or 1/2 cup leftover mashed potatoes)
1/2 cup frozen peas
2 cloves garlic, minced
2 sprigs fresh thyme
1 tablespoon tomato paste
1 tablespoon flour
1 can dark beer (such as Guinness)
Splash heavy cream
Heat olive oil in a saute pan over medium-high heat. Add onions, sugar and a pinch of salt.  Cook until light brown, stirring occasionally, about 15 minutes.  Add lamb and cook until brown. Add carrots, potato, peas, garlic and thyme. Cook until vegetables are tender, about 5 minutes. Stir in tomato paste and flour and cook for 1 minute.
Deglaze the pan with a splash of dark beer, scraping brown bits off the bottom of the pan. When the liquid has almost evaporated, add the rest of the can of beer (less whatever you might have sampled.) Bring to a boil and reduce the liquid by half, or until the sauce is thick enough to coat the back of a spoon. Remove from heat and stir in the heavy cream (about 1 tablespoon.)  Season with salt and pepper to taste, then let cool slightly while you roll the pastry.

Pie Construction

Ingredients/Equipment

1 egg
1/4 cup water
Pastry brush
Salt and pepper to taste
3-inch biscuit cutter
10-12 sprigs Italian parsley
Preheat oven to 375 degrees F.  Line 2 baking sheets with parchment paper. Working with half of the dough on a floured surface, roll the dough to 1/8 inch thick.  Cut out rounds with the 3-inch biscuit cutter (you’ll need 2 for every pie.)  Spoon about a teaspoon of filling onto half of the crusts. Place the other half of the rounds atop to form a round pie. Seal the edges using a fork.
Whisk the egg in a small bowl, then add about 1/4 cup water. Using a pastry brush, lightly coat each pie with egg wash.  Find the most attractive sprigs of parsley your bunch as to offer and pinch off the 3-leafed tip. Set atop the pie and coat with a little more egg wash.
Bake until golden brown, about 20 minutes. Repeat with the remaining dough and filling.

Gluten Free Irish Soda Bread

Adapted from Nicole Hunn – Gluten Free on a Shoestring

Ingredients

4 cups (560 g) all purpose gluten free flour (I used Better Batter), plus more for sprinkling

2 teaspoons xanthan gum (omit if your blend already contains it)

2 1/4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 teaspoon cream of tartar

3/4 cup (150 g) granulated sugar

6 tablespoons (84 g) unsalted butter, roughly chopped and chilled

1 1/2 to 2 cups (225 g to 300 g) raisins

2 eggs (100 g, weighed out of shell)

1 1/2 to 1 3/4 cups (12 to 14 fluid ounces) buttermilk, chilled

Directions

  • Preheat your oven to 375°F. Grease a 9-inch round baking pan or a 10-inch cast iron skillet, and set it aside.
  • In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, cream of tartar, and granulated sugar, and whisk to combine well. Add the chopped and chilled butter, and toss to coat the butter in the dry ingredients. Between your well-floured thumb and forefinger, flatten each chunk of butter and return it to the dry ingredients. Add the raisins (more or less, to taste), and toss to coat the raisins in the dry ingredients.
  • Place 1 1/2 cups of the chilled buttermilk in a large measuring cup or bowl with a pour spout, add the eggs, and whisk to combine well. Create a well in the center of the dry ingredients, add the buttermilk and egg mixture and mix gently to combine. The dough should come together.
  • With clean hands, knead the dough gently. If there are any spots that are dry and crumbly, add more buttermilk sparingly by the tablespoon as necessary to bring the dough together.
  • Turn the dough out onto a lightly floured surface and sprinkle lightly with more flour. Pat the dough into a round that is approximately 9-inches in diameter, piling it higher toward the center and sprinkling lightly with more flour as necessary to prevent sticking.
  • Place the dough in the prepared baking pan and, with a very sharp knife, slice a large “X” on the top about 1-inch deep (each slash should be about 6-inches long). If the dough seems to have warmed during handling, place the pan in the freezer to chill for 10 minutes or until the butter is once again firm.
  • Place the baking pan in the center of the preheated oven and bake until a toothpick inserted in the center comes out clean and the bread is firm to the touch (about 45 minutes, depending on size). Remove from the oven and allow to cool in the baking pan for 10 minutes before turning out onto a wire rack to cool further.
  • Slice and serve warm, with butter. It is also excellent the next day, toasted.

Whatever you decide to do, we hope you have a fun filled day and may it bring your luck of the Irish! Happy Saint Patrick’s Day!

 

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