We celebrated with the family last night and had a delicious corned beef dinner.
I bought the corned beef at Costco and boiled for 3+ hours. A new twist that we all love is to take the corned beef out of the boiling water and place on a foiled lined pan and cover with a brown sugar, catsup, mustard, horseradish glaze and bake in a 325 degree oven for the last 20 minutes. The glaze makes a huge flavor difference. The other good thing is you can hold it in the oven on warm if you need more time.
We served it with the usual boiled potatoes, cabbage, carrots, and turnips. For dessert I made chocolate covered strawberries and Irish bread pudding with caramel whiskey sauce. Yummy!
My changes are in parenthesis.
Irish Bread Pudding with Caramel-Whiskey Sauce
Yield: 12 servings
1/4 cup light butter, melted
1 (10-ounce) French bread baguette, cut into 1-inch-thick slices(cubes)
1/2 cup raisins
1/4 cup Irish whiskey
1 3/4 cups 1% low-fat milk(1/2 &1/2)
1 cup sugar(brown sugar)
1 tablespoon vanilla extract
1 (12-ounce) can evaporated skim milk
2 large eggs, lightly beaten(3 eggs)
1-1/2 tsp. cinnamon
1/2 tsp fresh ground nutmeg
Cooking spray
1 tablespoon sugar
1 teaspoon ground cinnamon
Caramel-Whiskey Sauce
Whiskey Sauce:
2 cups heavy cream(2 cp 1/2 & 1/2)
1/2 cup whole milk(leave out)
1/2 cup granulated white sugar
2 tablespoons cornstarch
3/4 cup bourbon or other whiskey
Pinch salt
2 tablespoons unsalted butter
In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes.( you can add more milk or whiskey to make a thinner sauce, if desired). Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.
Preheat oven to 350°.
Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet. Bake bread at 350° for 10 minutes or until lightly toasted. Cut bread into 1/2-inch cubes, and set aside. (I cut into cubes and poured butter over them, then toasted them.)
Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain).
Combine 1% milk(1/2 & 1/2) and next 4 ingredients (1% milk through eggs) in a large bowl; stir well with a whisk. Add bread cubes and raisin mixture, pressing gently to moisten; let stand 15 minutes. Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding. Bake at 350° for 35 minutes or until set. Serve warm with Caramel-Whiskey Sauce.
Note: Substitute 1/4 cup apple juice for the Irish whiskey, if desired.
CALORIES 362 (17% from fat); FAT 6.7g (sat 4g,mono 2.1g,poly 0.6g); IRON 1mg; CHOLESTEROL 57mg; CALCIUM 155mg; CARBOHYDRATE 66.7g; SODIUM 269mg; PROTEIN 8.1g; FIBER 0.9g
Cooking Light, MARCH 1998
I bought the corned beef at Costco and boiled for 3+ hours. A new twist that we all love is to take the corned beef out of the boiling water and place on a foiled lined pan and cover with a brown sugar, catsup, mustard, horseradish glaze and bake in a 325 degree oven for the last 20 minutes. The glaze makes a huge flavor difference. The other good thing is you can hold it in the oven on warm if you need more time.
We served it with the usual boiled potatoes, cabbage, carrots, and turnips. For dessert I made chocolate covered strawberries and Irish bread pudding with caramel whiskey sauce. Yummy!
My changes are in parenthesis.
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Yield: 12 servings
1/4 cup light butter, melted
1 (10-ounce) French bread baguette, cut into 1-inch-thick slices(cubes)
1/2 cup raisins
1/4 cup Irish whiskey
1 3/4 cups 1% low-fat milk(1/2 &1/2)
1 cup sugar(brown sugar)
1 tablespoon vanilla extract
1 (12-ounce) can evaporated skim milk
2 large eggs, lightly beaten(3 eggs)
1-1/2 tsp. cinnamon
1/2 tsp fresh ground nutmeg
Cooking spray
1 tablespoon sugar
1 teaspoon ground cinnamon
Caramel-Whiskey Sauce
Whiskey Sauce:
2 cups heavy cream(2 cp 1/2 & 1/2)
1/2 cup whole milk(leave out)
1/2 cup granulated white sugar
2 tablespoons cornstarch
3/4 cup bourbon or other whiskey
Pinch salt
2 tablespoons unsalted butter
In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes.( you can add more milk or whiskey to make a thinner sauce, if desired). Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.
Preheat oven to 350°.
Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet. Bake bread at 350° for 10 minutes or until lightly toasted. Cut bread into 1/2-inch cubes, and set aside. (I cut into cubes and poured butter over them, then toasted them.)
Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain).
Combine 1% milk(1/2 & 1/2) and next 4 ingredients (1% milk through eggs) in a large bowl; stir well with a whisk. Add bread cubes and raisin mixture, pressing gently to moisten; let stand 15 minutes. Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding. Bake at 350° for 35 minutes or until set. Serve warm with Caramel-Whiskey Sauce.
Note: Substitute 1/4 cup apple juice for the Irish whiskey, if desired.
CALORIES 362 (17% from fat); FAT 6.7g (sat 4g,mono 2.1g,poly 0.6g); IRON 1mg; CHOLESTEROL 57mg; CALCIUM 155mg; CARBOHYDRATE 66.7g; SODIUM 269mg; PROTEIN 8.1g; FIBER 0.9g
Cooking Light, MARCH 1998
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