Celebrate National Celery Month and St. Patrick’s Day with fruits and veggies!
March is National Celery Month and March 17th is St. Patrick’s Day. Get ready to celebrate with green fruits & veggies and Irish-inspired recipes. Today on Indy Style, we shared a few festive food ideas to get you in the spirit.
Oven-Roasted Cabbage with Guinness Vinaigrette
Caramelized, crispy cabbage topped with a Guinness vinaigrette, it doesn’t get more Irish than that!
- 1 head cabbage
- 1 tbsp olive oil
- salt and pepper to taste
- 1 small bottle (10-11oz) of dark stout beer, flat
- 1.5 Tbsp of red wine vinegar
- 1.5 Tbsp of balsamic vinegar
- 3/4 cup of walnut oil
- 1-2 Tbsp of honey, to taste
- 2 shallots, minced or very finely chopped
- 1 garlic clove, grated or minced
- salt & pepper to taste
- a pinch of cayenne pepper, if you like things a bit spicy
- Preheat oven to 400 F.
- Slice the cabbage into 1″ thick rounds. Don’t worry about coring the cabbage – the core will get soft in the oven & you can either eat it or discard it after the cabbage rounds roast.
- Spray a foil-lined baking sheet with olive oil or your nonstick spray of choice.
- Brush the tops of the cabbage rounds with Olive Oil. Season with Salt & Pepper.
- Roast at 400 degrees for approximately 35 minutes. Cabbage will be slightly browned when finished. And delicious!
- Open beer, pour in a glass container and allow to de-fizz for an hour or two. Resist urge to drink it.
- In a small saucepan, pour flat stout and bring to a simmer over medium-low heat. Simmer for only a minute or 2-3 to allow alcohol to evaporate a bit, stir honey in beer and cool to room temperature. Alternatively, if you don’t mind having a wee bit of alcohol in your dressing, you can skip “cooking” the beer altogether.
- In a small pan, sauté the chopped shallots and minced garlic in a little bit of olive oil or butter until softened. Set aside and let cool.
- Combine room temperature beer with shallot mixture and all other ingredients, and whisk well to incorporate everything. Store in a glass or non-reactive container in a cool place, and shake before each use.
Smoked Egg Salad Stuffed Celery
March is National Celery Month and its green color makes it perfect to serve on St. Patty’s Day! You’ll be surprised how “meaty” this egg salad tastes because the eggs are smoked first. This is a great recipe to serve throughout the Lenten season.
- 12 large eggs
- 1 stalk celery, trimmed and finely diced
- 2 tbsp chives or 1 green onion chives or green onion, minced
- 1/2 to 3/4 cup mayonnaise, as needed
- 2 tsp fresh lemon juice
- Lemon zest, to taste
- 2 tsp mustard
- kosher salt, to taste
- freshly ground black pepper, to taste
- smoked paprika, for garnish
- Dandy® Celery Sticks
- Put the eggs in a large saucepan and cover with water by 1 inch. Bring to a rolling boil over medium-high heat. Remove from the heat and cover with a tight-fitting lid. Let the eggs sit in the hot water for 8 minutes, then drain. Cover with ice water.
- When cool enough to handle, peel the eggs under cold running water. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 -5 minutes).
- Arrange the peeled eggs on the grill grate and smoke for 30 minutes. (They will develop a light brown color from the smoke.) Transfer to a plate or bowl and let the eggs cool.
- Dice the eggs and place in a mixing bowl. Add the celery, chives, mayonnaise, lemon juice, mustard, and salt and pepper to taste. If the salad looks dry, add more mayonnaise.
- Mound the egg salad in a serving bowl and lightly dust the top with the smoked paprika. Serve with Dandy® celery sticks.
Guinness Apple Oat Irish Crumble
This Apple Crumble can be served as a dessert or a special St. Patty’s Day boozy breakfast.
Ingredients for Crumble
- 1/2 cup rolled oats
- ¼ cup All-Purpose Flour
- ¾ cup brown cane sugar
- 1 tablespoon lemon zest
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 cup toasted walnuts, diced (optional)
- 145 grams unsalted Irish butter
- 4 Pink Lady apples, cored and diced (apples do not need to peeled)
- 1 tablespoon cornstarch
- 3 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 3 tablespoons Guinness Stout
Ingredients for Sea Salt Whipped Cream
- 2 cup heavy cream
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
- Couple pinches of sea salt
- 1 teaspoon vanilla bean paste
- Combine flour, sugar, zest, salt, cinnamon, and walnuts into a food processor. Pulse until combined. Add walnuts and process until chunky but still fairly nutty, about 3 pulses. Add in butter and process until pea-sized chunks form. Turn out into a bowl and keep very cold until ready to top
- Preheat oven to 375°F
- Toss apples with sugar, cornstarch, salt, and Guinness® Stout. Transfer to baking dish, cover with cold crumble and bake for about 45 minutes until golden and bubbly. Let rest for at least 15. Top with a quenelle of cinnamon whipped cream.
- To make whipped cream, in a cold bowl, mix together cream, cinnamon, salt, and vanilla bean paste. Beat to soft peaks.
Irish Potato Cakes with Guinness Beer Cheese Sauce
Guinness Beer Cheese drizzled over Irish Potato Cakes? Yes, please! The trick to making the perfect potato cakes is to use leftover mashed potatoes. Leftover mashed potatoes have less moisture and will prevent your potato cakes from falling apart.
Irish Potato Cakes Ingredients
- 2 cups Wada Farms potatoes, mashed
- 1/3 cup flour all-purpose, plus more for kneading
- 2 tbsp milk whole
- 1.5 tbsp fresh chives, chopped
- salt and pepper to taste
- 2 tbsp Irish butter
Cheese Sauce Ingredients
- 1 can condensed milk
- ½ cup Guinness® Draught, flat
- 1.5 tablespoons Dijon
- 1 tablespoon Worcestershire sauce
- 8 oz sharp cheddar cheese, freshly grated
- 8 oz pepper jack cheese, freshly grated
- 2 tablespoons cornstarch
Irish Potato Cakes Directions
- Combine mashed potatoes, flour, milk & chives in a bowl; knead until smooth. Season with salt & pepper. Turn the dough out onto a floured surface. Roll the dough into 1/2 inch thick round. Using a cookie cutter, cut into cake (or shape in your hands).
- Melt butter in a large skillet over medium-high heat. Cook the patties until golden brown, about 4 minutes per side.
Cheese Sauce Directions
- Set a medium saucepan to low heat.
- Add in evaporated milk, Guinness® Draught and Dijon and whisk together until uniform and smooth.
- Toss grated cheese and cornstarch together in a bowl until totally coated. Whisk in cheese and heat, stirring constantly, for about 5 minutes until all the cheese is melted and the sauce is silky and smooth.
Thanks for watching! Wishing everyone a lucky St. Patrick’s Day!