Looking for a fun way to celebrate St. Patrick’s Day this year? Why not try a few of my favorite recipes, sure to put you in a “green” mood!
Corned Beef and Carrots - Irish Style
1 cup orange marmalade
1/3 cup Irish whiskey
1/8 teaspoon ground nutmeg
1 tablespoon Dijon mustard
2-pound piece lean fully cooked corned beef (approximate)
10 carrots, peeled and cut in half lengthwise
Preheat the oven to 425°F. Coat a baking sheet (make sure it has “sides” or a rim) with nonstick spray. Boil the orange marmalade, whiskey and nutmeg in a saucepan about 7 minutes, stirring often. Mix in 1 tablespoon mustard.
Generously brush corned beef all over with glaze and place in center of the baking sheet. mix carrots and 1/4 cup glaze in large bowl to coat and place around beef. Sprinkle carrots with salt and pepper. Roast in the oven about 35 minutes. The carrots should be tender and beef golden. Reglaze as needed while cooking. Let stand 5 minutes before serving. Serves 6.
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Bailey’s Irish Ceam Mousse Pie!
3 eggs, separated
3/4 c Bailey’s Irish Cream
3/4 c chopped walnuts
Dash of salt
1 pint Cool-Whip
2 T shaved semi-sweet chocolate
Prebaked pie shell (I prefer a 9-inch; 8-inch is okay, too)
Beat egg yolks until lemon-colored. Add the salt and Bailey’s. Cook in the top of double boiler until yolk mixture thickens. Cool to room temperature. Beat egg whites until stiff. Combine egg/Bailey’s mixture, egg whites, and about 2/3 of the Cool Whip, folding it all together. Fold in the walnuts. Scrape into a baked pie shell and cover with remaining whipped topping. Sprinkle with the chocolate shavings. Freeze for 4 hours (no more than 8, though).
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End-It-All Irish Coffee
2 1/2 oz freshly brewed coffee (preferrably strong)
1 1/2 oz Irish whiskey
1 tsp brown sugar
whipping cream
Pour the coffee, Irish whiskey and brown sugar into a mug. Stir well. Float the whipping cream on top. Serve!
