Green beer, green clothing, shamrocks, green food coloring . . . The Savory Pantry wants to help you create something unexpected this St. Patrick’s Day while still helping you guard against pinches! Whether you are celebrating the arrival of Christianity in Ireland or just having some green-tinted fun, we hope you’ll enjoy this post-full of good taste.
Our two “wow” food recipes below thrive on Beekman 1802’s scrumptious Ommegang Beer Jellies. Beekman 1802’s tag line is “cultivate a better life,” and I sure feel that I have after getting creative with these special jellies. The Ommegang name comes from a brewery neighboring Beekman 1802 in Cooperstown, New York.
The Savory Pantry's "Hot Pots of Gold" will spice and sweeten your St. Pat's celebration with jalepenos, cheddar, and Beekman 1802 Ommegang Abbey Ale Beer Jelly.
HOT POTS OF GOLD
- 1 Package Pepperidge Farm Puff Pastry Cups (24)
- 1 Medium Block of Good, Sharp Cheddar
- 3–6 Oz Diced Jalapeño Peppers (or same amount sautéed from fresh)
- 3–4 Oz Beekman 1802 Ommegang Abbey Ale Beer Jelly
DIRECTIONS
Prepare Puff Pastry Cups according to directions (20 minutes. If you can’t find these, other brands would probably be fine but these were flaky, crispy, and perfect.) While Cups are baking, sauté your fresh jalapenos if you’re going that route or grab your jar if you’re doing it the quick way (this is what I did). Shred your block of cheese.
Layer jalapeños and shredded cheese in a bowl and stir. When deciding how much jalapeño to add based on your tastes and those of your guests, remember that the Pastry Cups will cut some of the heat. When timer goes off for Pastry Cups and they are puffed and browned, push middles down with the end of a wooden spoon. Add filling to Cups.
Return filled cups to the oven for about 3 minutes or until cheese is melted—watch closely. Allow to cool slightly. Spoon Beekman 1802 Ommegang Abbey Ale Beer Jelly atop and serve! Makes 24 pieces.
A Note from Erin: Everyone at your St. Pat’s party will be asking for this recipe! I can’t tell you how good it is and it’s so easy. The beer jelly takes it over the top and I don’t think you could go wrong choosing the Abbey Ale or Hennepin for this recipe. I left half of what I made on the counter and went for a walk. When I returned, my husband had made them disappear like that elusive pot of gold at the end of the rainbow!
Grilled Bread with Brie, Arkansas Peppered Ham, and Beer Jelly
- 3–4 Oz Beekman 1802 Ommegang Hennepin Beer Jelly
- 1 Baguette, Ciabatta, or Freshly Baked Bread
- 16 Small Slices of Arkansas Peppered Ham
- 1 Large Wedge Good Brie
- Titone Organic 2015 Olio Nuovo Olive Oil
Great recipe for leftover Easter ham! Bring sliced Arkansas Peppered Ham to room temperature or warm it slightly. I used a baguette and sliced it long-ways, but depending on your crowd, you could do smaller or larger pieces of any kind of good bread. Brush or drizzle bread with olive oil and grill in grill pan until grill marks appear (or if you don’t have a grill pan, toast in oven. Just don’t let bread get too crispy.)
Place 1-2 slices of ham on warm bread. I included the rind and it was a great, bitter complement to the sweet jelly, but don’t use rind if you don’t prefer it. Top with dollops of Beekman 1802 Ommegang Abbey Ale. Makes 8 portions as pictured here.
A Note from Erin: Okay. This is awesome. Slightly bitter brie rind and creamy center, slightly spicy peppered ham, sweet jelly with unexpected hints of beer. Super easy and ready in minutes. This is going to be my new go-to brunch item! It’s perfect because you come down on both sides of the ongoing sweet or savory brunch debate. Make this now and I promise it will become a household favorite!
MAKE IT A MEAL!
Pair this grilled bread with our Andre Laurent Traditional French Sauerkraut and J&M Aged Cheddar Cheese Straws and you've got a meal. French Sauerkraut? When I first read the label, it seemed to make as much sense at a German beignet. But remember the Peace of Westphalia in 1648 from your world history flashcards? The French annexation of Alsace and Lorraine led to the entry of sauerkraut into French culture. Fermented foods have been receiving much recent attention for their health benefits. This "Coeur de Chou" (or heart of the cabbage) is slightly less briney than its German doppelganger. and draws repeat customers.