Happy St. Patrick’s Day, Menu & Tablescape!
My dear readers, I promised my Menu for today, St. Patrick’s Day and I am here to deliver.
This is actually the second St. Patrick’s Day dinner this week…The Captain and I host a monthly dinner for our “Over 50” group at our church and we always have a great time!
The Menu was of course, Corned Beef and Cabbage. I made 6 corned beef briskets in a large electric roaster and I used 8 very large heads of cabbage
The Menu for our St. Patrick’s Day Dinner is as follows:
Corned Beef & Cabbage
Roasted Potatoes & Carrots
Green Deviled Eggs
Green Pistachio Salad
Irish Soda Bread
Irish Apple Cake
I got the recipe for the Irish Apple cake out of my Irish Pub Cookbook….and I will share it with you.
I started this St Patrick’s tablescape with the Old Curiosity Shop dishes that are in a olive green. As you can see from the dinner plate below they remind me of an Irish or English village. The design around the plates look sort of like a lock you might see on a village door.
The salad plates have a mantel clock that remind me of my grandmother’s clock that sat on her dining room buffet.
The small soup/dessert bowls have a clay pipe and the image of a beer stein.
The cup and saucer are also unique. The saucer has an image of a tea pot and the cup has an inkwell and feather pen beside a candle.
The salt and pepper shakers and the creamer and sugar are also quite unique.
I used flatware in an olive green to match the green of the dinnerware.
I carried on the St. Patrick’s Day theme by using my shamrock tea pot and creamer and sugar.
I used clear glass goblets, white napkin rings and olive colored napkins. The centerpiece consists of a cabbage bowl filled with Irish potatoes and topped with two white Irish clay pipes and a ribbon of shamrocks.
Little decorative cabbages circle the base of the center piece and small pots of green and white flowers on each side.
Are you planning a traditional dinner or do you prefer something else? Actually, the corned beef and cabbage is not traditional with the Irish.
Tis true, it was originated here in the United States…..but we love it anyway, especially as a left over making Reuben Sandwiches.
Blessings my dear friends.