Brunch Menu Ideas: Post-St. Patrick’s Day Party
By Jessica Lymberopoulos March 8, 2012 2 Comments
When St. Patrick’s Day falls on a Saturday, as it does this year, it opens up a fantastic opportunity for the next day — a Post-St. Patrick’s Day Sunday brunch! No matter how many Irish jigs your friends have danced the night before, you can be sure they’ll turn up for the morning-after party if you go with these brunch menu ideas.
- Jason’s “Painkiller” Cones
- Baked Beans
- Black Pudding and/or White Pudding (Super traditional, if you can find either!)
- Irish Scones
- Irish Breakfast Tea
- Coffee with Irish Cream
- Orange Juice
This brunch menu is inspired by the traditional Irish breakfast spread. For the “Painkiller” Cones, fill paper cones with a mix of grilled tomatoes, grilled sliced mushrooms, and diced grilled potatoes, then top with a fried egg. They’re a hardy cure-all that you can serve in a convenient, mingle-friendly manner!
Keep the starchy and protein-rich goodness going with sides of baked beans, sausage, and oven-fresh toast. If you can find some at a local European market, your guests will enjoy daring each other to try black and/or white pudding — UK specialties few Americans have learned to appreciate.
The scones are a nice slightly sweet way to round out the meal. And be sure to serve lots of hot tea, coffee, and orange juice to keep everyone well-hydrated.
Try these local and non-GMO tomatoes from Denver’s Corner Store by Fooducopia. They’re vine-ripened and strikingly red — perfect for the Painkiller Cones.