DUBLIN EGGNOG

Dublin Eggnog (serves 6)


3 cups dairy eggnog
2 cups double-strength coffee
4 - 6 ounces Irish whiskey
Sugar (optional)
Whipped cream
Ground nutmeg


Heat eggnog and coffee in a small saucepan. Do not boil. Remove from heat. Stir in whiskey. Pour into 6 Irish coffee cups or mugs. Top each with whipped cream and nutmeg.


Recipe courtesy of bhg.com

IRISH SODA BREAD

Irish Soda Bread (serves 8)

• 1/2 cup white sugar
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3 cups raisins
• 1 tablespoon caraway seeds
• 2 eggs, lightly beaten
• 1 1/4 cups buttermilk
• 1 cup sour cream
• 
  

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.

In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour.

Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

Recipe courtesy of allrecipes.com

CORNED BEEF & CABBAGE

On St. Patrick's Day, Corned Beef and Cabbage is a must, to make it traditional!!

Corned Beef and Cabbage (serves 8)



4 1/2 pounds corned beef brisket

5 black peppercorns
1/2 teaspoon garlic powder
1 onion, peeled and left whole
2 bay leaves
1 pinch salt
1 small head cabbage, cored and cut into wedges
6 large potatoes, quartered
4 large carrots, peeled and sliced
1/4 cup chopped fresh parsley
2 tablespoons butter

In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.

Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.

Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. 


Place meat on a platter and spoon juices over meat and vegetables. Serve with Irish Soda Bread and whipped butter.

Recipe courtesy of allrecipes.com