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GLAZED CORNED BEEF
2 pieces corned beef brisket, 6 whole peppercorns each about 3 1/2 lb. 6 whole cloves 1 medium-sized onion, halved 3 or 4 Tbsp. dark corn syrup 1 stalk celery with leaves 2 Tbsp. brown sugar 1 bay leaf 2 tsp. dry mustard
Day ahead: Combine corned beef brisket, onion, celery, bay leaf, peppercorns and cloves in large kettle or Dutch oven; add cold water to almost cover meat. Cover, heat to boiling, then simmer 3 to 4 hours or until meat is tender when pierced with a fork. Cool meat in cooking broth, then remove and refrigerate.
To serve, put beef, fat side up, in shallow baking pan; spread corn syrup evenly over. Sprinkle with sugar and mustard. Broil 3 to 4 inches from heat 5 minutes or until glazed. Serve hot or warm. Makes 10 servings.
MUSTARD SAUCE FOR CORNED BEEF
2 Tbsp. mayonnaise Pinch of sugar 1 Tbsp. prepared mustard 1/2 tsp. cider vinegar 1/2 tsp. dry mustard Horseradish to taste (optional)
Blend together and serve with corned beef.
COLCANNON 6 medium-sized boiling potatoes (about 2 lbs.) peeled and quartered 4 cups finely shredded green cabbage (about 1 lb.) 4 tablespoons butter 1 cup lukewarm milk 6 medium-sized scallions, including 2 inches of green tops, cut lengthwise in half and crosswise into 1/8 inch slices. 1 teaspoon salt Freshly ground black pepper. 1 tablespoon finely chopped fresh parsley
Drop the quartered potatoes into enough lightly salted boiling water to cover them by 2 inches, and boil them briskly until they are tender but not falling apart. Meanwhile, place the cabbage in a separate pot, pour in enough water to cover it completely, and bring to a boil. Boil rapidly, uncovered, for 10 minutes, then drain thoroughly in a colander. Melt 2 tablespoons of the butter over moderate heat in a heavy 8 to 10 inch skillet. When the foam begins to subside, add the cabbage, and cook, stirring constantly for a minute or two. Cover the skillet and set off the heat.
Drain the potatoes and return them to the pan. Shake over low heat until they are dry and mealy. Then mask them to a smooth puree with a fork, a potato ricer, or an electric mixer. Beat into them the remaining 2 tablespoons butter and then 1/2 cup of the milk, 2 tablespoons at a time. Use up to 1/2 cup more milk if necessary to make a puree thick enough to hold its shape in a spoon. Stir in the cooked cabbage and the scallions, add the salt and a few grindings of pepper. Taste for seasoning. Then transfer the colcannon to a heated serving bowl, sprinkle with parsley, and serve at once. Serves 4 to 6.
IRISH SODA BREAD 1 2/3 cups milk, room temperature 1 teaspoon salt 1 1/2 tablespoons fresh lemon juice 1 cup dried currants 1/2 teaspoon baking soda 1 teaspoon caraway seeds 3 cups all purpose flour 1/4 cup sugar 2 tablespoons sugar 1 teaspoon cinnamon 1 tablespoons baking powder 1/4 cup (1/2 stick) butter, room temperature
Preheat oven to 350 degrees Fahrenheit. Grease 9-inch pie pan. Combine milk and lemon juice in bowl. Let stand 5 minutes to sour. Stir in baking soda and let stand 2 minutes. Combine flour, 2 tablespoons sugar, baking powder and salt in large bowl. Stir surface and knead until smooth, about 3 minutes.
Form dough into ball and transfer to prepared pie pan, mounding to fit. Combine 1/4 cup sugar and cinnamon in another small bowl. Sprinkle over top of dough. Bake until tester inserted in center comes out clean, about 45 minutes. Spread butter over top. Cool slightly. Serve warm. Makes 1 round loaf.
WEARING O' THE GREEN CAKE
1 package (18-1/4 ounces) white cake mix
2 packages (3 ounces each) lime gelatin 1 cup boiling water 1/2 cup cold water TOPPING: 1 cup cold milk 1 package (3.4 ounces) instant vanilla pudding mix 1 carton (8 ounces) frozen whipped topping, thawed Green sprinkles
Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking dish. Cool for 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.
With a meat fork or wooden skewer, poke holes about 2 in. apart into cooled cake. Slowly pour gelatin over cake, refrigerate. In a bowl, whisk milk and pudding mix for 2 minutes, let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Decorate with sprinkles. Cover and refrigerate until serving. 12-15 servings.
Compliments of Taste of Home magazine.
If you've enjoyed these recipes, please take a moment to email me back. Also if you have a favorite recipe you would like to share, I will be happy to publish it for our other readers. Simply email your recipe with your name, city and state and send it to: bricabrac@isotechnetworks.net.
Carol Miller Bric-A-Brac Korner
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