Weekend Gourmet

March Celebrations and Warmer Days—Let’s Eat!

By Kate Beiting

Cheesy Corn Dip

Mix together 1/2 cup of sour cream, 1/2 cup of mayonnaise, 1/4 cup of chopped onion, and a dash each of salt, pepper, and garlic powder. Add an 8-ounce block of cream cheese (soft) and a 12-ounce can of drained Mexicorn. Mix and chill. Serve with toasted bread rounds, tortilla chips, veggies, or assorted crackers.

Sautéed Chicken with Bourbon

Dust 2 pounds of chicken parts with flour, salt, and pepper. Sauté in a large pan with 4 Tablespoons of butter and 1 Tablespoon of olive oil for 5–6 minutes. Add 3 chopped scallions and continue browning, spooning 1/4 cup of bourbon (or chicken broth) over the chicken while it’s cooking. When the chicken is done, remove to a plate. To the pan, add 1 cup of sliced mushrooms and additional butter (if needed). Sauté for 3–4 minutes, add 1 cup of heavy cream, and cook through. Add the chicken back to the skillet for 1 minute.

Irish Soda Bread

Mix together 2 eggs, 2 cups of sugar, and 2 sticks of soft butter. In another bowl, whisk 5 cups of flour, 2 teaspoons of baking soda, 3 teaspoons of baking powder, and 1/2 teaspoon of salt. Add the dry ingredients to the butter mixture, along with 2 cups of buttermilk. Turn out onto a lightly floured board and split in half. Knead lightly and shape into 2 rounds. Cut a cross or an X on top. Place the rounds on a parchment-lined cookie sheet. (You can also place the dough in two greased loaf pans.) Bake for 55 minutes at 350 degrees. Start checking at 50 minutes—look for golden brown color and a clean knife test. Let cool.

Guinness Stew

Cut a 2-pound chuck roast into bite-size pieces. Dredge in flour seasoned with salt and pepper. In a large stockpot, add 2 Tablespoons of vegetable oil, brown the beef for 3–4 minutes, and then remove and set aside. Add more oil to the pot, if necessary. Add 1 large diced onion, 2 stalks of diced celery, 1 diced carrot, 1 cup of sliced mushrooms, and 1 clove of garlic. Sauté for 2–3 minutes. Add 2 Tablespoons of tomato paste, 2 cups of diced potatoes, 1 teaspoon of rosemary, and 1 teaspoon of thyme. Return the beef to the pot and stir well. Add 1–2 cups of beef broth and 2 cups of Guinness. Place in a 275-degree oven and bake for 2 and 1/2 hours. During the last 20 minutes, add 1 cup of peas. Serve hot with crusty bread and crisp garden salad.

Leftover Guinness Stew Pot Pie

Heat the leftover stew and pour into a baking dish. Drape unthawed puff pastry (or an unbaked pie pastry) over the top and brush with egg wash. Bake for 20 minutes at 425 degrees.

Easy Baked Halibut

Season some flour with a bit of Old Bay, salt and pepper, thyme, lemon pepper, and dried dill. Brush 4 halibut steaks with melted butter and dredge in the seasoned flour. Place in a baking dish. Pour 1 cup of hot milk over the filets. Bake at 450 degrees for 20–30 minutes or until the fish is tender and flakes easily. Serve with buttery mashed potatoes and coleslaw.

Sauerkraut Bread

Combine the contents of a box of hot roll mix with 1 teaspoon of caraway seed, an 8-ounce can of drained sauerkraut, 1 cup of hot water, 2 Tablespoons of soft butter, and 1 egg. Mix well and turn dough out onto a floured surface. Knead for 5 minutes until smooth. Cover dough and let rest for 5 minutes. Shape dough into a loaf and place into a greased loaf pan. Brush with an egg wash. Cover and let rise for 30 minutes. Bake at 375 degrees for 35–45 minutes until the bread is golden brown. Cool. This bread is great for Reuben sandwiches!

Corned Beef and Cabbage

Place corned beef in a stockpot and cover with water. Add the spice packet that came with the corned beef or 2 Tablespoons of pickling spice. Add 1 cut-up onion and 3 cut-up carrots. Bring to a boil, cover, and reduce heat to simmer. Cook for 3–4 hours, until beef is tender. During the last 30 minutes of cooking, add 6 scrubbed new potatoes and 1 head of quartered cabbage. Re-cover.

Serve sliced corned beef with mustard sauce (1/2 cup of sour cream mixed with 2–4 Tablespoons of yellow mustard and 1 teaspoon of horseradish).

Irish Cream Cheesecake

Mix together 1 and 1/2 cups of chocolate cookie crumbs, 1/3 cup of powdered sugar, and 1/3 cup of unsweetened cocoa powder. Stir in 1/3 cup of melted butter. Pat the mixture over the bottom of a 9-inch springform pan. Bake at 350 degrees for 10 minutes. Remove and let cool. Turn oven to 450 degrees.

Combine 3 packages (8 ounces each) of soft cream cheese, 1 cup of granulated sugar, and 1/3 cup of unsweetened cocoa powder. Mix well. Add 3 eggs, one at a time. Blend in 1/2 cup of sour cream and 1/4 cup of Irish cream liqueur. Pour into crust. Bake at 450 degrees for 10 minutes, then reduce heat to 250 degrees and bake for 1 hour. Remove, let cool, and chill before serving.

Bailey’s St. Pat’s Bundt Cake

Mix together 1 box of yellow or white cake mix (no pudding added) and a small box of instant pistachio pudding. Add 4 eggs, 1/2 cup of orange juice, 1/2 cup of water, and 1/2 cup of oil. (You can add a drop or two of green food coloring if you want the cake to be greener). Mix well. Remove 1 cup of the cake batter into a bowl. Stir in 1/2 cup of chocolate syrup and 2 Tablespoons of Irish Cream.

Pour the batter into a greased Bundt pan, then pour the chocolate batter mixture on top. Run a sharp knife through the batter to marbleize. Bake at 350 degrees for 50–60 minutes (check for doneness with a toothpick). Let cool for 20–30 minutes, then invert onto a serving platter. Glaze with ganache or a green-tinted confectioner’s sugar glaze… additional Bailey’s is optional.