Romancing the Blarney Stone–a romantic St. Patrick’s Day menu by Diane Brown
Our favorite expert on romantic menus, Diane Brown, created this menu when she was given the challenge of coming up with a romantic St. Patrick’s Day menu. Certainly St. Patrick’s day is a celebration not generally associated with romantic love but we believe that any occasion is a potential for romance, so we love it! It is definitely one of the heavier menus we’ve featured. So you’ll want to think about moderation when you indulge. But this is a one-a-year occasion so have fun with it, too! From Champagne-laced beer cocktails to a gorgeous filet of Atlantic Salmon, this menu is packed with a surprising number of aphrodisiacs and bit of Irish innovation. Enjoy your St. Patrick’s Day and may it bring you a night of seduction.
Cookbook author and aphrodisiac foods authority Diane Brown offers this Black Velvet cocktail recipe as the perfect accompaniment to a romantic Irish-themed meal.
- 1/2 qt Guinness
- 1/2 qt Champagne
- Combine Guinness and champagne in a tall chilled glass. Stir and serve.
Chef and cookbook author Diane Brown's version of an Irish stew includes the aphrodisiacs of leeks and celery and a heady dose of stout. For a vegetarian version, substitute veggie stock for the chicken stock.
- 1 Tbsp butter
- 1 clove garlic minced
- 1 medium leek well cleaned and chopped
- 1 stalk celery chopped
- 1 Tbsp flour
- 1 bottle Guinness Extra Stout
- 4 C chicken stock
- 4 medium-sized potatoes peeled and cut into 1/2 inch cubes
- 1 tsp sugar
- Salt and pepper to taste
- In a stockpot, melt butter and sauté garlic until tender. Add celery and leek and sauté for 3-5 minutes or until tender.
- Sprinkle flour over vegetables, and cook for about a minute.
- Put beer, chicken stock, potatoes and sugar in pot with vegetables and bring to a boil.
- Reduce to a simmer and cook until potatoes are soft and broth is creamy, about 25 minutes. Season with salt and pepper and serve.
Salmon can be the perfect centerpiece to a romantic meal. This salmon recipe features both the aphrodisiacs of salmon and fennel served in a creamy, Irish butter sauce. It's a fairly simple dish that's hard to resist.
- 2 8- ounce North Atlantic Salmon filets
- 1 tso salt
- 1/2 head fennel coarsely chopped
- 1 shallot finely minced
- 1 Tbsp white wine
- 2 Tbsp very cold butter cut into cubes
- Salt and pepper
- Squeeze of fresh lemon
- 1/4 tsp chopped parsley
- Fill a medium-sized saucepan half full with water, salt and bring to a boil.
- Put in fennel and fish, reduce to a gentle simmer, cover and cook for 15 minutes.
- Turn off and keep fish in water while you make sauce.
- Put shallots and white wine in a small saucepan, bring to boil and cook until wine is almost cooked off and shallots are dry.
- Remove from heat and whisk in butter one cube at a time, butter will start to thicken.
- Season with salt, pepper and lemon.
- Serve over the poached salmon and garnish with parsley.
View the Romancing the Blarney Stone intro and discover the inspiration behind this romantic St. Patrick’s Day menu
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