They say the only thing in life that is certain, is change. As change would have it, the Blu Moon Café contributions to the Current in Carmel and the Current in Westfield are now slated to begin in early April. Admittedly, it is a bit hard to wait because the thought of sharing our love of fresh, honest food with you is exciting. The seed catalogs have already arrived and before we know it, backyard gardens will begin to sprout, farmers markets will begin to bustle and the possibilities in your kitchen and ours will be endless. So look for us in print in April—no worries, we’ll remind you—but until then, look for us here.
We figure there is no good reason to let fabulous ideas for your St. Patrick’s Day celebrations sit on the shelf until next year. So hold on, because here we go…
This particular recipe is one so special that we only serve it for two weeks of the year. “Inspired 100 percent by St. Patty’s Day,” Chef Brian Jordan shares his recipe for Leprechaun Soup. When he thinks St. Patrick’s Day, he thinks potatoes, corned beef and sauerkraut. This soup has it all, is a snap to make and is a guaranteed guest-pleaser.
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| Leprechaun Soup |
Leprechaun Soup
6 Idaho potatoes
½ Vidalia onion
2 ribs celery
6 cloves garlic
2 containers low sodium chicken broth (16 ounces each)
1 cup sauerkraut
1 pound corned beef
1 cup heavy cream
2 teaspoons chopped fresh parsley
salt & pepper to taste
4 ounces butter
hot sauce to taste (Chef recommends Valentino or Cholula)
Peel, clean and rough cut onion, garlic and celery. Cook in butter over medium flame until translucent. Peel potatoes and rough chop. Add potatoes to vegetable mix, add chicken broth to cover. Simmer until potatoes are tender. Puree* mixture. Add heavy cream, sauerkraut and corned beef. Bring back to simmer, then add remaining chicken broth to achieve desired consistency. Heat to simmer. Season with salt, pepper and hot sauce. Garnish with parsley and enjoy! Yield: 10 servings.
*Chef’s Tip: Can use a food processor, but a handheld emulsion blender works best and is easier!
Serve it with a pint of Founders Red’s Rye PA or Boulevard Irish Ale and Irish soda bread.
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| Guinness Chocolate Pudding |
If you have the chance to visit us at Blu Moon during the next few days, you will find that Chef Aubree Daily has turned the dessert case green with pistachio shamrock cookies, peppermint patty cheesecake and Guinness chocolate pudding. Chef Aubree magically created the most fabulous dark chocolate pudding using Guinness stout. Served in a pint glass with a head of freshly whipped cream, infused with reduced Guinness, this is St. Patrick’s Day decadence.
Until next time, may your glass be full.
