Monday, March 10, 2008

Recipes--St. Patricks day Meal

Top o' the morning to you!  I know St. Patricks is a week away, but this is a good time to post a few Irish recipes.  That way you can look them over, decide what you want to make, and write down your grocery list. 

Corned Beef Brisket with Cabbage

3 lb. corned beef brisket
1/2 cup chopped onion
2 cloves garlic, minced
2 bay leaves
1 medium head of cabbage, cored, cut into wedges
1 cup maple-flavored or pancake syrup
1/2 cup KRAFT Pure Prepared Mustard
1 Tbsp. KRAFT Prepared Horseradish

meat in large saucepan. Add onion, garlic, bay leaves and enough water just to cover all ingredients. Cover with lid. Bring to boil. Reduce heat to medium-low; simmer 1 hour. Drain, reserving meat in pan. Remove and discard bay leaves.

meat with fresh water; cover with lid. Bring to boil. Reduce heat to medium-low; simmer an additional 2 to 3 hours or until meat is tender. Remove meat from pan, reserving liquid in pan; place meat in shallow baking pan. Add cabbage to reserved liquid in pan; cook until tender. Meanwhile, preheat oven to 350°F. Mix syrup, mustard and horseradish; spoon half of the syrup mixture over meat. Reserve remaining syrup mixture for brushing onto cooked meat.

20 minutes or until meat is well glazed, brushing frequently with the remaining syrup mixture. Place meat on serving platter. Spoon pan drippings over meat. Serve with cabbage.

Slow-Cooker Corned Beef and Cabbage

The slow cooker is the perfect way to go for this traditional dish, since it must bubble away untended for hours, in any event. Be sure to serve with crusty bread, and Dijon mustard and horseradish on the side.

4 cups hot water
2 tbsp. cider vinegar
2 tbsp. sugar
1/2 tsp. freshly ground pepper
1 large or 2 medium onions, cut into wedges
1 3-lb. corned beef round or brisket, packaged with spices
8 small white or yellow potatoes, scrubbed and cut into quarters
1 head of green cabbage (about 1 1/2 lbs.), cored and cut into 10 wedges

1. In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides.
2. Cover and cook on the High heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on High 3 to 4 hours longer, or until the beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist. Makes 6 to 8 servings.

Corned Beef & Cabbage in Ale

Irish Ale and Stout Party: Serves 4

2-3 pound cut of corned beef
24 ounces ale (Samuel Smith Nut Brown Ale)
2 carrots, cut into chunks
12 small red potatoes
4 onions, peeled and quartered
1 teaspoon dry mustard (Coleman's)
1 large sprig thyme (optional)
1 head cabbage, quartered

Place the beef in a large pot with the ale, carrots, potatoes, onions, mustard and thyme (if using). Add just enough cold water to cover. Bring to a boil and simmer gently 1-1/2 to 2 hours. Halfway through, check the vegetables: when they are tender, remove them and set aside. Add the cabbage quarters and cook until tender, about 15 to 30 minutes. When the meat is tender, return all vegetables to the pot and reheat. Serve the meat in slices, surrounded by the vegetables and broth.

Corned Beef and Cabbage

1 3-pound corned beef brisket
1/2 cup sliced onion (1 small)
1 bay leaf
1/2 teaspoon whole black peppercorns
3 cups water
1 1-1/2-pound cabbage, cut into 6wedges
1. Trim any visible fat from the meat. Set aside.
2. Place rack in a 4- to 6-quart pressure cooker. Add the meat, onion, bay leaf, black peppercorns, and water.
3. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 50 minutes.
4. Allow pressure to come down naturally. Carefully remove lid. With a slotted spoon remove the meat and onions to a serving platter; set aside.
5. Place the wedges of cabbage in the pressure cooker. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 2 minutes.
6. Quick-release the pressure. Carefully remove lid. With a slotted spoon remove the cabbage wedges. Serve with meat and onions. Makes 6 main-dish servings.

Irish Soda Bread

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons margarine or butter
1/4 cup raisins (optional)
1 egg white, slightly beaten
3/4 cup buttermilk
Nonstick cooking spray
1/4 teaspoon salt

1. In a medium mixing bowl stir together flour, baking powder, soda, and salt. Cut in margarine or butter until mixture resembles coarse crumbs. Stir in raisins, if desired. Make a well in the center of the mixture.
2. In a small mixing bowl combine egg white and buttermilk. Add all at once to dry mixture. Stir just until moistened.
3. On a lightly floured surface knead dough 10 to 12 strokes until nearly smooth. Shape into a 7-inch round loaf.
4. Lightly coat a baking sheet with cooking spray Place bread dough on baking sheet. With a sharp knife, make 2 slashes in the top to form an X.
5. Bake in a 375 degree F oven about 30 minutes or until golden. Serve warm. Makes 1 loaf (16 servings).

Dublin's Finest Caramel Apple Cake
1/2  cup Firmly packed brown sugar
1/4  cup Butter/margarine
1- 8 oz carton heavy whipped Cream -- divided
1/3  cup  Chopped pecans
1 package Applecinnamon quick breadmix
1  cup Chopped -- peeled apple
3/4  cup Water
3  tablespoons Irish whiskey or water
1/4  cup Oil
Remaining heavy whipping crm
2  tablespoons   Powdered sugar
2  tablespoons   Irish Whiskey -- if desired
Cinnamon -- if desired

Heat oven to 350F. In small sauce pan over low heat, combine brown sugar, butter and 2 TBS whipping cream. Cook and stir just until butter is melted.
Remove from heat; stir in pecans. Pour mixture into bottom of ungreased 9-in round cake pan or 9-in square pan. Set aside. In large bowl, combine all cake ingredients. Stir 50-75 strokes by hand until mix is moistened.
Carefully spoon batter over caramel mixture, making sure caramel is completely covered.  Bake at 350F for 40-50 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; invert onto serving plate. Cool Just before serving, in small bowl, beat remaining whipping cream until soft peaks form.  Add powdered sugar and whiskey. Beat until stiff peaks form. Spread whipped cream mixture on top of cake. Sprinkle lightly with cinnamon. Store in refrigerator.

Bailey's Chocolate Mousse Pie

6 ounces  Ready Crust (graham/choc)
1  package  Unflavored gelatine (env)
1 teaspoon Vanilla
3/4 cup Milk
3/4 cup  Bailey's Irish Cream
6  ounces Semisweet choc chips
2 cups   Frozen whipped topping
Choc-dipped strawberries**As garnish, if desired.

In saucepan, sprinkle unflavored gelatine over milk.  Let stand about 1 minute.  Stir over low heat until gelatine is dissolved, about 5 minutes.  Add chocolate and continue cooking, stirring constantly until chocolate is melted:  stir in vanilla.  Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat.  When mixture forms mounds when dropped from spoon, fold in whipped topping.
Turn into crust.  Garnish with more whipped topping (or real whipped cream, later, by preference) and strawberries (if desired).  Chill at least 4 hours before serving.

Chocolate-Orange Guinness Cake

Chocolate-Orange Guinness Cake has a slightly sharp taste due to the Guinness (beer).
1/4 cup butter, softened
1-1/2 cups dark brown sugar
2 cups self-rising flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons cocoa powder
zest of 1 orange
4 eggs
1/2 cup Guinness Stout (or strong beer)
Icing Recipe
1/4 cup butter, softened
1-3/4 cups powdered sugar
zest and juice of 1 orange

Preheat oven to 375F. Grease 2 8-9-inch cake pans. Cream the butter and sugar until light and fluffy. Sift the flour, baking powder, salt and cocoa into a bowl. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions.
Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating. Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven. Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack. Icing Instructions -

Cream butter and sugar. Blend in orange juice and zest. Ice bottom layer with 1/3 cup icing. Place second layer on top. Ice sides with half remaining icing. Use the rest of the icing on the top. Store cake in an airtight container.

Irish Cinnamon Potato Candy

Irish Cinnamon Potato Candy is made with mashed potatoes and powdered sugar.
1/4 cup (60 ml) mashed potatoes
1/2 teaspoon (2 ml) salt
3-1/2 cups (825 ml) sifted powdered sugar
1 teaspoon (5 ml) vanilla
1 cup (225 ml) shredded coconut
1 tablespoon (15 ml) butter
PREPARATION:Put potatoes in large bowl (one can use instant potatoes to make 1/4 cup). Add salt, sugar, vanilla, coconut and butter. Mix well. Knead several minutes, adding more sugar, if necessary, to make a stiff dough.
Tear off a teaspoon of dough and form into a small log shape. Roll in cinnamon. Lay on wax paper for 1 hour to dry. Store in air tight container.

oops!  I almost forgot the coffee...

Original Version
1 C hot coffee
1 1/2 oz. Irish Mist liqueur
whipped cream
for garnish


Modern Version

1 C hot coffee
1 oz. Irish Whiskey
3 sugar cubes
whipped cream for garnish

Recipe Makes 1 Drink

In order to make this recipe properly the whiskey has to be heated to a high temperature. Pour the coffee in a cup with the desired number of sugar cubes. Then use a spoon turned upside down and pour the HOT whiskey over it so it flows down gently. Top it all with the whipped cream.
When served, true Irish Coffee always has three distinct layers. When served, you first use a straw and sip (a very small amount as it is HOT) a little of the Whiskey. Then stir all the ingredients together.

No, I'm not Irish, but I love celebrating holidays and making food especially for the day.  Actually, this blue eyed blonde is part Mexican, part American Indian and I believe German.  Quite a mix. 

Thanks for stopping by. 

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bhbner2him said...

I might try one of these for St. Paddys.  ;o)  - BArbara

swmpgrly said...

I think Ill pass on the potato