Celebrate St. Patrick’s Day with a Party to Best the Rest (Recipes Included!)

Huckle & Goose Co-Founders and Entrepreneurs in Residence, Anca and Christine, put together the ultimate—elevated!—soiree; ”Kiss Me, I’m Irish” tee not required.

From Anca & Christine:
This year, let's skip the pub crawl festivities and elevate the St. Paddy's Day celebration, shall we? Bring the party to your house and save everyone from copious amounts of green beer, bar nuts and loud leprechauns. We've put together a menu (and shopping list, as usual) that's a chic take on traditional Irish fare with fresh seasonal ingredients and vibrant colors. Plus, we’ve got some craft beer recommendations that might make even your most I'm-not-a-beer-person person change her mind about the beverage. Leave your “Kiss Me, I'm Irish” tee in the bottom drawer—swipe on pistachio-hued nail lacquer, don an emerald dress or an olive silk shirt with jeans and heels, and join us and thousands of other #WomenWhoWork on Thursday! We're not waiting 'til the weekend 'cause some things are just meant to be celebrated on the actual day. Two days before, go shopping and deck the walls with super-easy lucky shamrock garlands. The night before, whip up a green (and good-for-you) dessert and the mustard beer vinaigrette. All that's left for the day of is veggie roasting and skewering, sandwich assembly and pouring the assortment of craft beers for tasting as your guests arrive. Celebrate St. Patrick’s Day with a Party to Best the Rest
On the note of craft beers, allow us to say this: we’ve only recently started enjoying beer—the quality and type made all the difference in broadening our horizons. The key here is to offer an assortment in both flavors and colors. If you'd like recommendations, these are some of our favorites to ask for at your local Whole Foods or specialty food store: an amber ale, a sour Belgian ale, a golden lager, a porter and an Irish stout. We love this chart for profiling beer types and once you know what you like, this chart is spot-on for recommendations. If you want to be adventurous, ask for recommendations in store, too, or google your local microbrewery and pay them a visit. Now, congratulations, you've just started an annual tradition!

Irish Beef Sliders with Cabbage & Mustard Beer Vinaigrette from Huckle & Goose

Irish Beef Sliders with Cabbage & Mustard Beer Vinaigrette

Serves: 6

(For mustard-beer vinaigrette)

  • 3 tbsp. Dijon mustard
  • 4 tbsp. whole grain mustard
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. maple syrup
  • 1 tbsp. apple cider vinegar
  • ¼ tsp. sea salt, plus more if needed
  • ¼ tsp. black pepper
1. Whisk all ingredients in a small bowl. Give it a taste and add more salt if needed.
2. Cover with plastic wrap and put in the fridge until ready to serve.


For sliders)
  • 1 medium-head cabbage (red, white or a combination)
  • 6-8 slider rolls; depending on size, sliced in half lengthwise
  • Extra virgin olive oil, for brushing bread
  • 1 lb. uncured corned beef, sliced

1. Preheat oven to 400°F.
2. Cut the cabbage in half and remove the core. Then, very thinly slice it (this makes a huge difference when biting into the slider—no big chunks of cabbage!) with a sharp knife or a mandoline. Add to a bowl and set aside.
3. Brush the insides of each roll with a little olive oil, lay on a baking sheet and transfer to the oven for 3-5 minutes. You want the bread warm and toasty, not burnt. Remove from the oven and set aside.
4. Assemble your sliders: lay beef on the bottom half of the bread, then add cabbage. Slather a good amount of the mustard-beer vinaigrette and top with the bread. Serve immediately!




Roasted Winter Veggie Skewers with Herb Aioli from Huckle & Goose

Roasted Winter Veggie Skewers with Herb Aioli

Serves 6

(For herb aioli)
  • ½ cup mayo
  • 2 garlic cloves, minced
  • 2 tsp. freshly squeezed lemon juice, or to taste
  • ½ cup fresh Italian parsley
  • 2 tbsp. fresh rosemary, needles removed from stem and chopped
  • ¼ tsp. sea salt
  • ⅛ tsp. black pepper, freshly ground

1. In a small food processor or blender, pulse all ingredients together until smooth (about 30 seconds, or until the color changes to a nice green with specks of herbs throughout). Be careful if using a high-speed blender as the mayo can break—it will become thin and oily rather than thick and creamy.
2. Give the aioli a taste and season with more salt and lemon juice if needed. Transfer to the fridge until needed.


(For roasted winter veggies)
  • ½ pound Brussels sprouts, outer leaves removed and sliced in half if large
  • 1 pound tiny potatoes
  • 3 or 4 carrots, peeled and cut into ½-in. slices
  • ½ pound pearl onions, peeled
  • 2 tbsp. extra virgin olive oil
  • ½ tsp. sea salt
  • ¼ tsp. black pepper, freshly ground
  • Cocktail skewers

1. Preheat oven to 400°F.
2. Toss veggies on a large rimmed baking sheet with the olive oil and season with salt and pepper. Transfer to the oven and roast for 25-30 minutes, or until browned and soft throughout.
3. Begin to skewer 2-3 veggies per pick. This is the perfect time to get your guests involved—you can chat and skewer at the same time. A little beer tasting would be perfect during this time, too.
4. Serve the veggie skewers with the herb aioli.




Vegan Mint Chocolate Chip Cake from Huckle & Goose

Vegan Mint Chocolate Chip Cake

Serves 12

The cashews need to be soaked in water for up to 12 hours in advance, so plan ahead. It’s easiest to do this overnight.

(For crust)
  • 1 ¼ cups almonds
  • 1 cup dates, pitted and roughly chopped
  • ¼ cup unsweetened coconut flakes
  • 2 tbsp. chia seeds
  • 3 tbsp. cacao powder or cocoa powder
  • 1 tbsp. coconut oil
  • Sea salt, a tiny pinch

1. Find a dish to use as your cake pan and grease with a little coconut oil. If you have a 7-in. round springform pan, that will result in the most impressive presentation, since all the layers are visible (you can also use a ceramic serving dish that's around that size, but don’t go much bigger). The whole cake will be about two inches tall.
2. In a food processor, pulse the almonds, dates, coconut flakes, chia seeds, cacao powder, coconut oil and a tiny pinch of salt until it looks like a coarse meal and sticks when you press it together. Press evenly into the bottom of the cake pan. Set aside.


(For filling)
  • 2 ½ cups cashews, soaked in water for 6-12 hours
  • ¼ cup agave nectar (plus more to taste if you prefer sweeter)
  • 2 tbsp. coconut oil, melted and cooled
  • ½ cup coconut milk, canned
  • ½ tsp. peppermint essential oil or peppermint extract, or to taste
  • 1 avocado, ripe and very green
  • ⅓ cup raw chocolate, chopped

1. Drain the cashews and place them in a high-speed blender along with a tiny pinch of salt, agave, melted coconut oil, coconut milk and peppermint. Give everything a stir until it’s very smooth. Taste for sweetness and peppermint; add more if you'd like. Add a couple more splashes of coconut milk if the mixture needs help moving along in the blender, but it should still be pretty thick, like a creamy, spreadable frosting.
2. Pour ⅔ of the cream over the almond crust, and spread evenly with a spatula. Transfer to the freezer to set for 10 minutes.
3. Pit the avocado, roughly chop and add it to the blender. Give everything a whirl until smooth. Taste again for sweetness and minty-ness.
4. If you'd like to stir in the chopped chocolate, place the green avocado/mint mixture in the freezer for 10-15 minutes first. Otherwise it'll be too warm and the chocolate will melt and swirl. Pour the chocolate-studded green layer on the cake, smooth it out with a spatula and top with more chocolate if you'd like. Freeze as needed, up to 2 days in advance.
Set cake on the counter an hour before serving so it softens a bit and becomes creamy. Then slice away and serve!




Your St. Paddy’s Day Party Grocery List


  • Black pepper Extra virgin olive oil Garlic (2 cloves) Sea salt


  • Craft beer (stout, amber ale, porter, golden lager)


  • 1 lb. uncured corned beef, sliced


  • Agave nectar (¼ cup)
  • Apple cider vinegar (1 tbsp.)
  • Cacao powder (3 tbsp.)
  • Chia seeds (2 tbsp.)
  • Coconut milk (½ cup)
  • Coconut oil (3 tbsp.)
  • Dates (1 cup)
  • Dijon Mustard (3 tbsp)
  • Maple Syrup (1 tbsp)
  • Mayonnaise (½ cup)
  • Peppermint essential oil or extract (½ tsp)
  • Raw almonds (1 ¼ cup)
  • Raw cashews (2 ½ cup)
  • Raw chocolate (⅓ cup, chopped)
  • Unsweetened coconut flakes (¼ cup)
  • Whole grain mustard (4 tbsp.)


  • 6-8 slider rolls


  • Avocado (1)
  • Brussels sprouts (½ lb.)
  • Cabbage (1 head)
  • Carrots (3 or 4)
  • Fresh Italian parsley (½ cup)
  • Fresh rosemary (2 sprigs)
  • Lemon Pearl onions (½ lb.)
  • Tiny potatoes (1 lb.)


  • Cocktail skewers


For more from Anca and Christine, read their recent posts on our site or visit them online at HuckleGoose.com. Treat yourself to Huckle & Goose, your lucky charm in the kitchen all year ‘round, for $7/month (40% off) with code IVANKA. Lucky streak expires March 31, 2016.