March 17, 2008 St. Patrick's Day Special Edition-(repeat edition)

Easy Tastebud Delights

3.17.08 Edition (March 17, 2008)

Easy Recipes

45 minutes+

Top o' the Mornin' taya and Happy St. Paddy's Day! Although I have "some" Irish in my blood, there is very little. Hubby, on the other hand, has the last name of O'Reilly and our oldest son's name is Ryan. Now is that Irish, or what?

Today we will look at some recipes that can be associated with the Irish or St. Patrick's Day...as long as you have a container of green food colouring, you can make any dish into a St. Paddy's Day meal.

Crockpot Corned Beef and Cabbage

4-1/2 pound corned beef brisket
2 medium onions, quartered
1/2 teaspoons pepper
3 tablespoons vinegar
3 tablespoons granulated sugar
potatoes and carrots optional
1 cabbage head, cut in small wedges
2 cups water*

Combine ingredients in pot with the cabbage on top.
Cut meat to fit, if necessary.
Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours.

* variation: substitute 1 cup stout ale and 1 cup malt vinegar

When I think of Irish, I think of Colcannon, (or Bubble and Squeak), from a friend of mine who's hubby is also Irish. Here is a recipe that looks so easy!

Colcannon

6 to 10 large Idaho potatoes, peeled and cubed
1 lb. butter
1/2 head green cabbage, sliced thin
2 bunches scallions or onions, chopped into 1/4" pieces
10 cloves garlic, minced
1 cup heavy cream
Salt, pepper and nutmeg, to taste

Place potatoes in pot and add water to cover. Bring to a boil and let cook until soft and falling apart. Drain and set aside to let excess water evaporate.

Meanwhile, melt butter in a separate pot. Add cabbage, scallions or onions and garlic, and simmer until soft.

Using an electric mixer with a whipping attachment, or a whisk, whip the potatoes. Add the cream and whip again. Fold in the butter-vegetable mixture. Season to taste with salt, pepper and nutmeg.

Servings: 8

When I think "Irish", the first thing that comes to mind is Irish Cream liqueur...I've been making my own for close to 10 years now and often find the store bought versions to be too sweet!

Irish Cream Liqueur

1 cup table cream
1 can sweetened condensed milk (300 ml size)
1 cup whiskey
1 tsp. instant coffee
2 tbsp chocolate syrup
1 tsp. vanilla extract
1 tsp. coconut extract

Combine all ingredients in a blender, hand mixer or food processor, and set on high for 30 seconds, bottle in a tightly sealed container and store in refrigerator. This will keep up to 2 months if kept cool.

Shake well before serving. Makes 4 cups.

Be a responsible host. This liqueur really packs a whollop! Don't let your guests drink then drive!!
When entertaining, I suggest making a double or triple batch in advance and storing in separate containers. Set aside in the refrigerator. This will save making more once guests have arrived.

Unless you are serving Irish Cream in coffee, make sure it is well chilled, this brings out the rich flavour of the liqueur.


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