KAILUA-KONA — Guy Cellier has been growing plants in Hawaii for more than 20 years and has been cultivating vanilla on his land (leased from the Department of Agriculture) for the last decade.
St. Patrick’s Day falls on Saturday this year, so expect the green beer be flowin’ and the music and jigs be growin’ more than usual. Are you planning to celebrate, beyond wearing something green? Since it’s also National Corned Beef &Cabbage Day (big surprise) it seemed fitting to explore beyond the traditional corned beef and cabbage boiled dinner. Here’s what I found that might be fun to try.
Here’s a salad fit to join the lineup for your fanciest dinner or holiday meal. Each of the ingredients brings its own unique taste and texture to the mix, but the standout is the praline. A hard candy typically consisting of sugar and nuts, praline was invented in the 17th century by the French (which is why it’s pronounced “prah leen,” not “pray line”). Here in America all these years later, there are two distinct versions of praline — the New Orleans version and the version made everywhere else. This recipe uses the non-New Orleans type.