At the moment, I’m celebrating St. Patrick’s day with a bag of blueberries strapped to my face. I had a little oral surgery this morning, so we had our holiday feast over the weekend. Instead of the usual corned beef, cabbage and soda bread, we took a different spin.
First, we had some dairy free, but still creamy, potato leek soup and some whole-wheat beer bread made with Guinness blonde.
That was followed by a roasted cabbage wedge salad with thick bacon and a Guinness vinaigrette.
And finally, our main course, Guinness braised chicken and onions.
Guinness Blonde Beer Bread
- 3 cups white whole wheat flour*
- 4.5 tsp baking powder
- 1.5 tsp salt
- 1/4 cup sugar
- 1.5 bottles Guinness Blonde
Preheat the oven to 375. Lightly grease an 8 x 8 glass baking dish.
Combine flour, baking powder and salt in a mixing bowl. Stir in sugar, then beer. Pour into the baking dish and bake at 375 for 55 minutes.
*If you are using regular flour instead of whole wheat, you may only need one bottle of beer.
Potato Leek Soup
- One large baking potato, peeled and sliced into 1/4 inch slices
- Half an onion, sliced
- One leek, sliced
- 2 cups chicken or vegetable stock (or one 14.5 ounce can with a little water added)
- Olive oil
- Salt and black pepper
- Bacon (technically optional, but isn’t the answer to bacon always yes?)
Sauté onion and leek in olive oil in a 2 quart pot until softened. Sprinkle with salt and pepper. Add potatoes and stock. Bring to a boil and then turn down the heat to a simmer. Simmer until potatoes are tender.
Transfer soup to a blender in two batches (unless you have a really big blender) and blend until smooth. Serve topped with bacon.
Roasted Cabbage Wedges with Guinness Vinaigrette
- Head of green cabbage, cut into wedges
- Thick cut bacon, cooked and chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon stone ground mustard
- 1-2 tablespoons Guinness
- Salt and pepper
Preheat the oven to 425. Place the cabbage wedges on a baking sheet and drizzle with olive oil, turning to coat. Sprinkle with salt and pepper. Roast for 30-45 minutes, depending on how charred you like your cabbage. I think the charred bits add a nice crunch and a different flavor, but it’s up to you.
Place the olive oil, cider vinegar, maple syrup, mustard, guinness and salt and pepper in a jar. Tighten the lid and give it a quick shake to combine.
Place the cooked cabbage on individual plates, spoon a bit of vinaigrette over the wedges and top with crumbled bacon.
*Cabbage can sometimes be hard to cut, so we often serve steak knives with this course.
Guinness-braised Chicken thighs and onions
Almost exactly this recipe.
3 chicken thighs
1-2 tbsp olive oil
1 1/2 pounds yellow onions, sliced 1/4-inch thick, root to stem, about 3-4 cups
1 bay leaves
1 teaspoons dried thyme
1 Tbsp smooth Dijon mustard
3/4 cups Guinness
1/2 cup chicken stock
Heat the oil in a Dutch oven. Season the chicken thighs on both sides with salt and pepper. Place the chicken thighs skin side down in the hot oil. Cook until the skin has crisped, then turn and sear the other side. About 4-5 minutes per side. Remove chicken and set aside.
Add the onions to the pan and cook over medium heat until the onions are browned, about 15 minutes.
Add bay leaves, thyme, beer and mustard to the pan. Mix, scraping up the brown bits from the bottom of the pan for about 1-2 minutes. Add the stock and stir. Nestle the chicken in the mixture, cover and cook for 45 minutes.
Remove the lid and cook uncovered for another 45 minutes.
Serve in a shallow bowl with hearty bread on the side.