Corned Beef and Cabbage
Ingredients
3 lbs. corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-in. pieces
1 large head cabbage, cut into small wedges
Directions
1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
Black and White Irish Cream Cupcakes
Ingredients
1/2 cup butter
4 egg whites
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 cups sugar
3 Tbs. Irish cream liqueur
1 tsp. vanilla
1 1/4 cups buttermilk or sour milk
3 oz. bittersweet chocolate, melted and cooled
1 recipe Irish Cream Ganache
1 recipe Irish Cream Icing
Coffee beans, chopped (optional)
Directions
1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, grease and flour twenty-eight 2 1/2-in. muffin cups (or line with paper bake cups). In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
2. Preheat oven to 350 degrees. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, liqueur, and vanilla. Beat until combined, scraping sides of bowl occasionally. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.
3. Transfer 2 1/2 cups batter (about half) to a medium bowl; stir in melted chocolate. Fill each prepared muffin cup about two-thirds full, spooning chocolate batter into one side of cup and white batter into the other side of cup.
4. Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on racks.
5. Spread Irish Cream Ganache onto tops of cupcakes. Let stand at room temperature about 1 hour (or chill in the refrigerator about 15 minutes) or until ganache is set. Spoon Irish Cream Icing onto centers of cupcakes. If desired, sprinkle with coffee beans. Let stand until icing sets. Makes 28 cupcakes.
Irish Cream Ganache
In a small saucepan bring 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Add 6 oz. chopped bittersweet chocolate (do not stir). Let stand for 5 minutes. Stir in 1 Tbs. Irish Cream liqueur until smooth. Cool about 15 minutes or until slightly thickened. Makes about 1 cup.
Irish Cream Icing
In a small bowl stir together 1 cup powdered sugar, 1 Tbs. Irish Cream liqueur, and 1/4 tsp. vanilla. Makes about 1/2 cup.
We hope this hearty meal is your pot of gold this St. Patrick's Day! Enjoy!
