Corned Beef Chocolate Stout Cupcakes

6 lb. cooked corned beef

10 whole cloves

1/2 cup brown sugar (packed)

1 cup California cream sherry

 

Wash corned beef under running water to remove brine. In large kettle, cover with cold water; bring to boiling; simmer slowly until tender (about 6 hours).

 

Remove from kettle; place in baking dish. Insert cloves in meat; sprinkle with brown sugar; slowly pour Sherry over meat. Bake in moderate oven (350°) until brown. Baste occasionally with Sherry syrup in bottom of pan until thickly glazed. Serve hot or cold. Serves 10 12

 

 

 

 

 

 

 

 

 

Layered Vegetable Terrine

From Patty's collection...

 

Spinach layer:

20 oz. cooked spinach (thawed if frozen)

1/2 small onion, minced

3 tbsp. half and half

1 egg

1 tsp. salt

1/3 tsp. garlic powder

1/4 tsp. pepper

 

Cauliflower layer:

1 medium cauliflower, cut up, cooked

1 egg

1-2 tbsp. half and half

1 tbsp. minced parsley

1 tsp. salt

1/2 tsp. lemon and pepper seasoning

 

Carrot layer:

1 lb. carrots, cooked

1 egg

1-2 tbsp. half and half

1 tsp. dried dill weed

3/4 tsp. salt

1/2 tsp. ground ginger

Sugar to taste

 

Press moisture out of spinach.  In food processor or blender combine spinach layer ingredients, adding as much half-and-half as necessary to make smooth puree.  Mixture should be moist but not runny.   Pack evenly and firmly into bottom of greased 9- by 5-inch loaf pan.

 

For cauliflower layer, follow directions for spinach layer, adding half-and-half as necessary.  Puree and layer evenly in pan over spinach.

 

For carrot layer, proceed as before, pureeing all ingredients.  Layer evenly in pan over cauliflower.  Cover top with buttered wax paper and place in larger pan.  Add water to reach 1 to 2 inches up side of loaf pan.

 

Bake in preheated 300° oven 1 to 1 1/2 hours.  Test for doneness by lifting wax paper and shaking loaf pan; terrine is baked when firm.  Remove from oven and let stand 15 minutes.  Remove paper and run knife around edges.  Invert onto serving plate.  Garnish with carrot flowers.

 

Slice and serve hot or cold.  If served hot, accompany with hot melted butter flavored with lemon juice.  If served cold, accompany with homemade Quick Mayonnaise.  Servings - 8

 

Prep Time - 1 hr

 

 

Gourmet's Corned Beef Hash

Carrot layer:

1 lb. carrots, cooked

1 egg

1-2 tbsp. half and half

1 tsp. dried dill weed

3/4 tsp. salt

1/2 tsp. ground ginger

Sugar to taste

 

Carrot flowers

 

1 lb baking (russet) potatoes, peeled and cut into 1/4-inch dice

1-lb piece cooked corned beef, cut into chunks

1 cup chopped onion

1 large red bell pepper, cut into 1/4-inch pieces

2 tablespoons unsalted butter

1/4 cup heavy cream

4 large eggs (optional)

1 tablespoon chopped fresh flat-leaf parsley

 

If you choose to make this hash with eggs, you’ve got breakfast. Take away the eggs, pair it with a green salad, and dinner is served.

 

Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Pulse corned beef in a food processor until coarsely chopped.

 

Sauté onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add potatoes and sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned. Add cream and cook, stirring, 1 minute.

 

If desired, make 4 holes in hash and break 1 egg into each. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper. Sprinkle hash with parsley.  Servings - 4

Irish Soda Bread

3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes

2 cups sugar

2 cups all-purposeflour

1 teaspoon baking soda

Pinch fine salt

1 bottle stout beer (recommended: Guinness)

1 stick butter, melted

1 tablespoon vanilla extract

3 large eggs

3/4 cup sour cream

 

Icing:

1 (8-ounce) package cream cheese, softened at room temperature

3/4 to 1 cup heavy cream

1 (1-pound) box confectioners' sugar

 

Preheat oven to 350 degrees F.

 

In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.

 

In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

 

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

 

In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.

 

Top each cupcake with a heap of frosting and dust with cocoa.

 

To make the icing: .

 

 

 

Alice Worsley's recipe which was sent to the 1977 St. Anthony's Cookbook by Carol Wright; mailed to this editor by Joanne Boyle

 

3 cups flour (sifted)

1 ½   cups raisins

1 ½  cups buttermilk

½  cup sugar

2 eggs

¾  tsp. soda

¾  tsp. salt

3 tsp. baking powder

2 tbsp. shortening (melted)

 

 

 

Sift together the dry ingredients (including sugar).  Make a depression in the center of dry ingredients. Beat eggs well.  Add buttermilk and shortening and stir.  Let set 5 minutes. Add to dry ingredients. Add raisins last. Mixture will be slightly "runny."

 

Put on floured board and knead just until it stays together.  Place in greased floured round pan.  With floured knife, cut in a cross* in the center and pull back edges so cross doesn't bake out.

 

Bake at 375° for 15 minutes.  Then bake at 350° for 20 to 30 minutes or until golden brown. Remove from oven and rub end of cube of margarine lightly over the top.

 

*This is a traditional bread of Ireland. The cross is a symbol of Christ. The Irish people bring their Christianity into their daily life in a concrete way. The tradition of baking bread with a cross in the center is one illustration.

 

 

 

 

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