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Corned Beef & Cabbage
1 3/4 lbs onions
2 1/2 lbs carrots
6 lb corned beef brisket or round, spiced or unspiced
1 cup malt vinegar
6 oz Irish stout
1 tablespoon mustard seed
1 tablespoon coriander seed
1/2 tablespoon black peppercorns
1/2 tablespoon dill seed
1/2 tablespoon whole allspice
2 bay leaves
3 lb cabbage, rinsed
2 1/2 lb small red potatoes
1/2 cup coarse grain mustard
1/2 cup dijon mustard
To serve 12, use a 14 to 20 quart pan.
Coarsely chop enugh onions and carrots to make 1 cup each. In pan, place
onions and carrots, corned beef with any liquid,
vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice and
bay leaves. Add water to barely cover beef. Cover pan
and bring to a boil over high heat. Simmer until meat is tender when
pierced, 2 1/2 to 3 hours.
Meanwhile, cut remaining onions into wedges. Cut remaining carrots
into2-inch lengths; halve them lengthwise if large. Cut
cabbages in half through cores, then into wedges. Scrub potatoes. Add
onions, carrots and potatoes to tender corned beef,
place cabbage on top. Cover and return to simmering over high heat;
reduce heat and simmer until cabbage is tender when
pierced, 15 to 20 minutes.
With a slotted spoon scoop out vegetables onto warm serving dishes.
Using tongs and a slotted spoon, remove beef to a
cutting board; cut off and discard fat, slice meat across the grain and
place on warm platters. Serve meat and vegetables with
coarse-grain and Dijon mustards.
Classic Irish Stew
2 lbs. Lamb meat from leg, cut into 1" cubes
1 large onion, sliced thin
2 lbs. Potatoes, cut into 1/8" thick pieces
4 carrots, sliced and peeled
salt and pepper
2 bay leaves
2-3 cups boiling water or beef stock
1 bunch fresh parsley, chopped
Put in the bottom of a heavy pan, a layer of lamb,
layer of potatoes, onion, carrots, salt,
pepper and a bay leaf. Repeat again. Season each
layer. Add the beef stock. Cover tightly.
Cook on low heat for 2 hours or until done. Sprinkle
with parsley. Serve with Irish bread.
Irish Jig Dessert
2 tablespoons whiskey
2 tablespoons sugar
1 teaspoon confectioner's sugar
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 cup coconut macaroons
Crush the macaroons and set aside. Be sure the whipping cream is thoroughly
chilled, as well as the bowl and beater attachments.
Mix all ingredients except the macaroons. Beat until stiff peaks form.
Fold in 3/4 cup crushed macaroons. Spoon into 6-8 dessert glasses.
Sprinkle with additional macaroons. Serve immediately.
Blarney Stone Cocktail
2 oz Irish whiskey
1/2 tsp Anise
1/2 tsp Triple sec
1/4 tsp Maraschino liqueur
twist of Orange peel
Shake Irish whiskey, anis, triple sec, and maraschino with ice and
strain into a cocktail glass. Add the twist of orange peel, top with the
olive, and serve.
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