Welcome to March!
It’s my birthday month and the month of Saint Patrick’s Day.
I don’t know why I get so excited about Saint Patrick’s Day — I think I just have fond memories of Saint Paddy’s Day from my childhood.
Spring is in the air — the days are getting longer, the birds are chirping, the plans for summer are starting to take shape.
My parents used to make a big deal out of Saint Patrick’s Day so it must have rubbed off on me a little bit. Mom would always make sure I had a nice, new item of green clothing to wear to school.
So I wanted to test out something that screamed, “Irish,” while satisfying my affinity for appetizers. (One year, “eating more appetizers” was actually one of my New Years Resolutions . . .)
Naturally, Guinness came to mind.
This Guinness reduction has exactly two ingredients: equal amounts Guinness Stout and brown sugar.
I tested a version with granulated sugar. It was very good, but the brown sugar batch has the flavor I prefer.
We combined the sweet, syrupy Guinness reduction with delicious Italian olive oil and served it along with a selection of cheeses, olives and prosciutto from our local grocery store.