Happy St. Patrick's Day! (RECIPES: Corned Beef & Cabbage...and Mint Chocolate Brownie Trifle!)

Happy St. Patrick’s Day! 

Regardless of your heritage, its seems everyone is "Irish" on this exuberant holiday dedicated to green beer, leprechauns, bagpipers, Irish step dancing, silly hats, MacDonald's shamrock shakes (yum!) and lively (and often debaucherous) parades and street parties in every major city. Boston has one of the largest populations of Irish and Irish-Americans in the US, and home to some of the best and most historic Irish pubs in the country. The annual South Boston St. Patrick's Day Parade in "Southie" as the locals call it, is a tradition not to be missed! (Just be prepared for huge crowds of drunken college students, tourists and locals...and very little access to public restrooms!) Visit Boston.com for more information on all the best pubs and places to celebrate St. Patrick's Day!

As full-fledged Irish-American girl, I can tell you it’s an absolute must to have corned beef & cabbage with Irish soda bread to celebrate St. Paddy’s Day!  It takes 4 hours to cook, to start in the morning so it’s ready to serve by lunch time. Be sure to stock your fridge with plenty of Irish lager and stout, such as Guinness Draught and a refreshing favorite of mine, Magner’s Cider...and of course, a bottle of Irish Whiskey! This year, I’m trying out a new tradition for dessert, Mint Chocolate Brownie Trifle! It’s a richly decadent chocolate delight! Have a wonderful holiday! Erin Go Bragh! Sliante! 

Classic Corned Beef and Cabbage

This classic, Irish recipe is sure to warm your hearts and fill your bellies this St. Patrick’s Day!

Prep 10 min

Cook 4 hr 

Yield: about 6 to 8 main course servings

Ingredients

1 (3-pound) corned beef brisket (uncooked), in brine

16 cups cold water

2 bay leaves

2 teaspoons black peppercorns

4 whole allspice berries

2 whole cloves

1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges

8 small red bliss potatoes (about 1 1/4 pounds), halved

8 small carrots, diced (I added these in, as i love carrots with this dish)

Freshly ground black pepper

Butter, to slather on the carrots, potatoes and cabbage!

Serving suggestion: Whole-grain mustard and/or horseradish sauce

Directions

Preheat the oven to 300 degrees F.

Place the corned beef in a colander in the sink and rinse well under cold running water.

Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.

Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage, carrots and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.

Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes and carrots. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with butter, mustard and/or horseradish sauce.

Source: http://www.foodnetwork.com/recipes/corned-beef-and-cabbage-recipe/index.html

Mint Chocolate Brownie Trifle

This is a completely decadent and choclately dessert that is sure to be a hit this St. Patrick’s Day or any day, for that matter! Serve with an Irish Coffee (Irish Whiskey in coffee) or a little Bailey's Irish Creme!

2 packages of Brownie mix (Ghiradelli or any other brand, enough for a 9 x 13 pan)

Two chocolate mousse mixes

Two cups cold milk

12 oz. Cool Whip

Green food coloring (to tint the Cool Whip)

One large bag of Andes mints, unwrapped and chopped 

Directions:

Bake brownies and let them cool. 

Blend mousse mixes and milk according to package directions, but do not chill.

Once brownies have cooled, crumble them and place a layer on the bottom of a large trifle bowl, using about half the batch of brownies. 

Next, spoon a layer of chocolate mousse, again, using about half. 

On top of the mousse, make a layer of Cool Whip. 

Finally, add a layer of crushed chocolate mint candies. 

Repeat layers, finishing with a layer of chopped candy. 

Chill for at least three hours. Serve and enjoy!

NOTE: This basic recipe can be easily changed by substituting Heath Bars, Oreo cookies, or any other candies or cookies that you like!

Source: Adapted from “Peppermint Brownie Trifle”

http://justatitch.com/everydaylife/make-this-peppermint-brownie-trifle/

Recipes: Decadent Chocolate Treats for your Valentine!

It's February, that devilish month that brings us freezing cold weather, terrible viruses & endless sniffles...but luckily, it also gives that oh-so-sweet holiday...Valentine's Day! When it's cold outside, I just love to bundle up at home, eat comfort food & treat myself and my family to some sinfully, sticky chocolate sweets! Let's face it, what girl doesn't love a big box of chocolates on Valentine's Day (or any day for that matter - hint hint! Godiva, Laughing Moon, Ghiradeli, heck...even a Whitman's Sampler will do!) Here are some of my favorite chocolate-y recipes from Family Circle to make and enjoy! (For more chocolate recipes...click here)

Ice Cream Chocolate Cake Roll 

(My mother-in-law Chris makes an amazing version of this at Christmas time called 'Boche du Noel’ that is so heavenly!)

Makes: 10  servings

Prep:   20 mins 

Freeze:  4 hrs 

Bake:   12 mins  350°F 

Servings Per Recipe 10

Ingredients

3/4 cup all-purpose flour

1/3 cup cocoa powder

1 teaspoon baking powder

pinch of salt

4 eggs

3/4 cup granulated sugar

2 teaspoons vanilla extract

2 tablespoons confectioners' sugar

3 cups mint chip ice cream, softened

Chocolate syrup, for serving

Directions

1. Heat oven to 350 degrees F. Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with waxed paper. Spray paper.

2. Stir together flour, cocoa powder, baking powder and salt. In a large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.

3. Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350 degrees F for 12 minutes or until cake springs back when lightly touched.

4. Dust a clean kitchen towel with confectioners sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.

5. Unroll; spread with softened ice cream to within 1 inch of edges. Reroll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight. If frozen overnight, let stand at room temperature 20 minutes before serving. To serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.

Chocolate Pots de Creme with Sea Salt

Makes: 8  servings

Prep:   10 mins 

Chill:  6 hrs 

Cook:   15 mins 

Stand:   3 mins 

Servings Per Recipe 8

Ingredients

5 egg yolks

1/4 cup sugar

3/4 cup heavy cream

1 1/4 cups whole milk

1/4 teaspoon salt

8 ounces bittersweet chocolate, chopped into small pieces

1/2 teaspoon vanilla

Sea salt flakes (such as Maldon) or coarse sea salt

Directions

1. In a small bowl, whisk together yolks and sugar. In a medium saucepan over medium-low heat, combine cream, milk and salt; pour in yolk-sugar mixture. Stir continuously until the temperature registers 175 degrees to 180 degrees on an instant-read thermometer or it coats the back of a wooden spoon, about 15 minutes. (Do not overcook, as the eggs could scramble.)

2. Immediately pour hot mixture over chocolate in a bowl. Cover with plastic wrap and let stand 3 minutes. Uncover, add vanilla and stir to completely combine.

3. Pour into 8 4-ounce ramekins and let cool. When room temperature, cover each with plastic wrap, and refrigerate for at least 6 hours or overnight.

4. Before serving, sprinkle with a pinch of sea salt flakes.