There have been edible utensils before, and edible dishes too (think of the tortilla salad bowl or the rice noodle cups in Thai restaurants).

But the category may be on the verge of a breakthrough:

The Best In Show Winner at this year’s International Restaurant Show was Planeteer, for their edible utensils in different flavors.

An estimated 40 billion plastic utensils are used worldwide annually. Planeteer and other companies that are edging their way into the edible category are ostensibly doing it to help save the planet from plastic spoons and forks—quickly used and tossed at fast-food restaurants, food carts, etc.

While people get into the business for sustainability reasons—and we’re very pro-sustainability—we like edible flatware for food fun and flavor.

Search online and you’ll see edible cups, bowls, plates and more. (The easiest way is to search Google Images.)

They are made by small companies that don’t have economies of scale, although some are more affordable than others. Bocado Edible Spoons are $69 for 100 pieces—69¢ per spoon, which isn’t egregious for a special occasion.

Perhaps Planeteer’s win, in front of the restaurant industry, will help spur economies, so more creative cooks and hosts can use edible tableware.
 
 
PLANETEER’S EDIBLE SPOONS

The company is launching three types of spoons for different culinary needs. All have a choice of flavors to complement the food.
 
Tablespoons

 
Soup Spoons

 
Dessert Spoons

[1] Use these Asian-style soup spoons to serve amuses-bouche (photo courtesy Bocado).

[2] How about a mint spoon with strawberry sorbet (photo courtesy Bakeys on Kickstarter)?

Here’s a recipe for fork, spoon and knife cookies.

They’re cookies rather than utensils, but are very fun to serve with ice cream, mousse, panna cotta, etc.

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*Amuse-bouche (pronounced ah-MEEZ boosh) is French for “amusing the mouth.” It’s an hors d’oeuvre-size portion plated on a tiny dish, sent as a gift from the chef after the order has been placed but before the food arrives. It is brought after the wine is poured. It is just one bite: A larger portion would constitute an appetizer. Amuses-bouches tend to be complex in both flavors and garniture, and enable the chef to show creativity. They are now very popular for parties and events, to offer from a tray with cocktails.

[1] The Ploughman’s Lunch, a staple lunch in Britain for centuries (photo ©Taste | Australia).

[2] Have an Irish beer with your lunch (photo © Murphy’s Irish Stout).

[3] Smithwick’s Irish Ale (photo © Smithwick’s).

For St. Patrick’s Day, how about a Ploughman’s lunch? You can bring it to work or dig in at home.

Pronounced “plow man,” Ploughman’s, as it’s called for short, is a cold lunch that farmers (the plow men) and other laborers in the British Isles (including Ireland), out for the day, would take with them.

The lunch included bread and butter, cheese (cheddar, stilton or other local cheese), relish such as a Branston pickle (chutney),* piccalilli* and/or pickled onions.

 
The history of the ploughman’s lunch is below.
 
 
RECIPE: DIJON VINAIGRETTE

Dress your salad with a Dijon vinaigrette.

Ingredients

 
Whisk in a bowl or shake in a jar to combine.
 
 
UPGRADE FOR ST. PATRICK’S DAY

For St. Patrick’s Day, substitute Irish soda bread for everyday bread.

Add an Irish beer.

Beyond the well-known Guinness and Fuller’s beers, look for something new.

There’s a lot to choose from, including:

There’s not much mystery to it: bread and cheese were the basis of a poor person’s diet, and was what rural English labourers carried when they left the house [source].

A reference as far back as c.1394 mentions the traditional ploughman’s meal of bread, cheese and beer.

Meat was a luxury, so cheese provided the protein.

 
Over the years, the romance of “the rural life” led middle-class people to embrace the Ploughman’s Lunch. See if your local Irish pub offers it.

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*Branston pickle is a chutney typically made of carrots, cauliflower, gherkins, onions and rutabaga, pickled in a sauce of vinegar, tomato, apple and dates flavored with chutney spices such as mustard, coriander, garlic, cinnamon, pepper, cloves, nutmeg and cayenne pepper, plus sugar. British piccalilli is similar but tangier, less sweet, and colored bright yellow with turmeric.

An everyday beef stew can be turned into a special-occasion dish, merely with the addition of some puff pastry and wine or beer.

This recipe, Beef & Guinness with Puff Pastry, was created for his St. Patrick’s Day menu by Justin O’Connor, Executive Chef at the Guinness Storehouse in Dublin. Patrick’s Day. The recipe serves four.

> The history of St. Patrick’s Day.

> The history of beef.

> The history of Guinness is below.

> The history of beer.

> 35 comforting stew recipes.

> National Beef Day is April 6th.

> National Beef Stew Day is December 13th.
 
 
BEEF & GUINNESS WITH PUFF PASTRY RECIPE

Ingredients For 4 Servings

 
Preparation

1. SLICE the vegetables as desired. In a pot, brown the diced beef all over. Add the vegetables and cooked for 5 minutes. Add the herbs and beef stock. Finally, add the Guinness.

2. BRING the stew to a slow boil and simmer for 1 to 1¼ hours. If needed, add a bit of water towards the end.

3. MAKE the egg wash. Beat the egg thoroughly with a fork. Add 2 tablespoons of water or milk and a pinch of salt. Stir until combined. (Milk creates a more browning on the pastry.)

4. CUT the puff pastry into 8 even pieces. Brush each piece of pastry with a pastry brush. Make four double packets by placing one piece of pastry atop another piece. Score the top of the pastry to give it the effect of a vol au vent.

5. BAKE at 390°F for 14 minutes. When cool, cut the top of to form a lid. Core some of the top out in the centre of each packet. Spoon the beef stew into each case and serve.
 
 
MORE GUINNESS RECIPES

 
 
GUINNESS HISTORY

[1] Add Guinness to beef stew for a hearty St. Patrick’s Day dinner (photo courtesy Guinness).

[2] A more-hopped, higher alcohol version of Guinness Extra Stout (photo courtesy Evensi).

[3] Brewer Arthur Guinness (photo courtesy Guinness).

Arthur Guinness signed a 9,000 year lease (was there a clause for rent increases??) for an vacant brewery and began to brewing ale in 1759. Guinness was first a domestic product, but began export 10 years later.

Guinness stout evolved from the porter style of beer that originated in London in the early 18th century.

A distinctive feature of Guinness is the burnt flavor, which derives from roasted unmalted barley. It has a thick, creamy head, created by the “surging” of bubbles of nitrogen as the beer is poured.

The brand became wildly popular, even without advertising or discounts. Guinness became a public company in 1886, with average sales of 1.2 million barrels a year.

By 1914, Guinness was producing 2.6 barrels of beer a year—more than double that of its nearest competitor. In the 1930s, Guinness became the seventh largest company in the world.

Guinness is brewed in approximately 50 countries and sold in more than 100. [source].

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*Guinness Foreign Extra Stout was first brewed in 1801, designed for export; hence the name “Foreign.” It is more heavily hopped than Guinness Draught and Extra Stout, and typically has a higher alcohol content (7.5% ABV). The extra hops were used as a natural preservative for the long journeys the beer would take by ship.
 
 

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