Did you know Saint Patrick’s Day is also known as the Feast of Saint Patrick? It only makes sense, then, to feast a bit at home. This year, however, Saint Patrick’s Day falls on a weekday. If the thought of midweek entertaining feels daunting, don’t worry: consider this your lesson in low-effort hosting, whether it’s Saint Patrick’s Day or a run-of-the-mill Wednesday night.
Havenly interior designer Levi Austin shows us how he effortlessly entertains at home, even in a small space. Rather than opt for heavy entree dishes like corned beef or shepherd’s pie, Levi chose easy appetizers with a touch of green (like the peas in his pea and mint bruschetta) to loosely honor the holiday.
What’s more, these simple recipes are easy to enjoy casually on your couch — a must when you’ve got a studio or small space without a dining room. Given the holiday, we’d suggest pairing these salty, savory apps with a good Irish whiskey (note Levi’s genius use of wall space to create a bar area without sacrificing square footage!).
Saint Patrick's Day Pretzel Foccacia Recipe
Source: Bon Appetit magazine
Pro tip: Save ingredients by buying pizza dough from your favorite grocer. With this method, skip straight to step 2.
- 6¼ cups (780 grams) all-purpose flour
- 2 tbsp. Diamond Crystal Kosher Salt or 1 Tbsp. Morton Kosher Salt
- 1 tsp. Active Dry Yeast
- 1 tbsp. Cold Unsalted Butter, Plus 3 Tbsp. Unsalted Butter, Melted
- 2 tbsp. vegetable or other neutral oil
- 2 tbsp. baking soda
- Pretzel salt or flaky sea salt
Whisk flour, kosher salt, and yeast in a large bowl until well combined. Gradually add 3½ cups warm water a few big splashes at a time, stirring with a wooden spoon to incorporate, until a thick batter forms. Continue to stir aggressively for a minute or so to get any lumps out. Cover bowl and chill at least 12 hours and up to 2 days.
Grease an 18×13″ sheet pan generously with 1 Tbsp. cold butter, making sure every corner and side is covered. Drizzle oil onto pan and spread with your hands until every surface is covered.
Using a rubber spatula or plastic bench scraper, turn dough out onto sheet pan. Using your hands, gently spread dough in an even layer to edges of pan.
Place baking soda in a small bowl or mug and slowly pour ½ cup boiling water over, stirring to combine with a pastry brush. (Heads up: It’ll get foamy!) Generously brush entire surface of dough with baking soda solution; set aside remaining baking soda solution. Let dough rise in a warm place until nearly doubled in size, bubbly, and loose-feeling, which can take anywhere between 30 minutes to over 1 hour, depending on the temperature of your kitchen and the season.
Place a rack in center of oven; preheat to 475°. Gently brush dough with reserved baking soda solution (you may not use it all). Bake 10 minutes. Rotate pan from front to back and brush focaccia with 3 Tbsp. melted butter; sprinkle generously with pretzel salt. Continue to bake until top is deeply browned (like a pretzel!) and underside looks browned and crispy when pried up with a spatula, about 10 minutes longer.
Let cool slightly. Using a fish spatula or other flexible metal spatula, release focaccia from pan and transfer to a wire rack. Let cool completely.
Bruschetta with Peas and Mint
Source: Adaptation of Danny Meyer’s sugar snap pea salad
- 1 loaf ciabatta or baguette
- Olive oil
- 16 oz. frozen peas
- 6 sprigs mint
- 1 lemon
- 1 cup freshly grated pecorino Romano
- Kosher salt
Preheat oven to 350 degrees. Cut bread into 1/3” slices on a bias. Drizzle bread with oil and toss to coat, ensuring cut in half crosswise. Place sliced bread on a baking rack and in the oven for 10-15 minutes, or until the bread is crisp and lightly golden.
Place frozen peas in a microwave safe container with 2 Tbsp. water and a generous pinch of kosher salt. Microwave for 2-3 minutes or until peas are bright green.
Pick the leaves of the mint and place into a food processor. Add zest of whole lemon and grated pecorino cheese.
Pulse until all of the ingredients are well combined, season with salt and pepper to taste.
Spoon the pea mixture onto the crisp bread slices, about 1 tablespoon per slice.
Top with freshly grated pecorino cheese, and enjoy!
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