So on my way to Burlington Vermont’s Spring wine show ( spring my butt ) I am going to be preparing St. Patrick’s day dinner for eleven in Medford. Like I said in my last blog, looking for Irish recipes is not like typing in Italian or French or Asian. But thank goodness for some ideas on varying corned beef and cabbage. And a little Irish twist on a margarita, Marla’s a little skeptical about this one. And of course a little green goes a long way with deviled eggs and creme de menthe pie. I am really looking forward to the soda bread, a thick chewy bread just perfect for the juice from the corned beef. And of course a little next day corned beef sandwich with some stone ground mustard. That is of course if there is any left over. Eleven people gives one some thought on how much to cook. Not only how much to cook but what size pot to use. It’s either going to be Le Creuset’s largest dutch oven, the 9.5 qrt oval or the 13 qrt round or a really big stock pot. Well the hunt is on for the right pot. Cooking in a new kitchen can sometimes be a challenge so planning ahead is a must. In a case like this planning ahead gives the hosts a chance to borrow what is needed. Not everyone has 11 margarita glasses or a 10 qrt stockpot. But of course as long as they have a corkscrew I’ll be good to go. You really should have at least 8 to 10 oz of meat for each person, and everyone is going to want at least one potato, a parsnip and a carrot. And there is nothing worse than when you get the look, “no seconds”. So make sure you have the right size pot and enough for a few second helpings.
What do you mean “what’s an Irish margarita” what else but Irish beer and tequila, how tough is that. Oh yes and of course you need the lime, you’ve never seen a lime in a beer before. Except here we are going to use frozen limeade, your going to love it. Make sure you double the recipe so you don’t run out. Think about this, first you run out of cocktails and then you don’t have enough for seconds, life could get ugly. Have a few bottles of Wildfire trinity or JK chardonnay on hand to take up the slack and everyone will have a smile on their face.
IRISH BEER MARGARITA’S - for 6
1 lime cut into 8 wedges
1/4 cup course salt
2 – 12 oz bottles Killian’s red
1/2 cup frozen limeade – thawed
1/2 cup tequila – chilled and a little extra for a float if you like
Ice cubes
Rub a lime wedge around the rim of the margarita glasses and then dip them in the salt. In a pitcher combine beer, limeade and tequila. fill prepared glasses with ice and then fill with beer mixture and garnish with a lime wedge. Make sure you have a large enough pitcher so you can double the recipe and enough ingredients for at least two drinks per person, just in case.
EMERALD EGGS ( deviled eggs with a twist )
Hard boil 12 large eggs, peel and slice lengthwise. Scoop out the yolks into a food processor and puree with 2 cups watercress leaves, 1/2 cup mayo and four tbsp chopped scallions, 2 tbsp chopped tarragon with salt and pepper to taste. cut 8 slices of ham into strips, lay 3 strips in hollow of the egg criss crossed then fill with yolk mixture, sprinkle the top with a little dill ( for the green ) chill before serving.
IRISH SODA BREAD
4 cups flour and a little extra for currants
4 tbsp sugar
1 tsp baking soda
1 1/2 tsp salt
4 tbsp (1/2 stick) cold unsalted butter cut in 1/2″ dice
1 3/4 cups cold buttermilk – shaken
1 extra large egg – lightly beaten
1 tsp grated orange zest
1 cup dried currants
preheat oven to 375 degrees, line a sheet pan with parchment paper. Combine flour, sugar, baking soda and salt in bowl of electric mixer – use paddle attachment on low speed. Add butter and mix on low speed until butter is combined with flour. In a small bowl, with a fork, lightly beat butter milk, egg and orange zest. With mixer on low slowly add milk mixture to flour mixture. Dust currants with flour and mix into dough. It will be very wet. Dump dough onto a well floured board, knead it a few times into a round loaf. Place on sheet pan, cut a cross in the top with a sharp knife. Bake 45 to 55 minutes or until a cake tester or sharp knife comes out clean. When you tap the loaf it should have a hollow sound.
CORNED BEEF WITH ROOT VEGETABLES AND CABBAGE ( for 12 )
6 lbs corned beef
5 garlic cloves lightly mashed
10 peppercorns
4 sprigs fresh thyme
2 bay leaves
12 oz Guinness
2 cups beef broth
water for simmering
cheese cloth and string
5 yellow onions cut into wedges
1 yellow or sweet onion sliced
4 parsnips peeled and cut into large chunks
6 large carrots cut into 3rds
12 medium red potatoes
2 heads green cabbage cut into quarters and cored
8 tbsp butter
Rinse corned beef and put in large dutch oven or stock pot. Make a bouquet garni with the garlic, peppercorns, thyme and bay leaves, place in pot. Stir in beer, stock and enough water to cover beef by 2″. Bring to boil over medium heat, reduce heat to simmer and cook 4 hours covered stirring occasionally.
After 4 hours add onion wedges, parsnips and carrots and cook another 1/2 hour. Add potatoes then cabbage wedges on top. Cook covered until cabbage is tender but not limp, about 20 Min’s. Remove cabbage to a plate while beef and veggies continue to cook until meat is tender about another hour.
In separate large saute pan melt butter over medium heat. Add sliced onion and pinch of salt, saute until tender and beginning to brown 8 to 10 Min’s.
Slice cabbage thinly and press with paper towels to remove excess water. Add cabbage to onions and toss to coat with butter, cook over medium heat until cabbage begins to brown. Remove meat and let rest 10 Min’s, slice and serve on large platter surrounded by veggies and some of the broth, serve cabbage on separate platter.
CREME DE MENTHE PIE ( see recipe in January 2011 )
