Recipes

Corned Beef with Rye Whiskey Sauce

Published on by carol lou

I have to admit, every March I have a yearning for Corned Beef.  It must be the draw of St. Patrick’s Day and celebrating Irish traditions.  Even though I don’t have an ounce of Irish in me, I love a traditional Irish dinner.  This one is a bit different, instead of purchasing a brined brisket, I brine my own.  Easy to do, it takes seven days in the refrigerator.  The brine is comprised of spices and salt.  Then simply rinse the beef and boil the beef for three hours, then roast and baste with the most delicious whiskey sauce.  Perfect to serve with boiled potatoes, carrots and cabbage.  I also used my favorite local Rye Whiskey from Catoctin Creek Distillery in Virginia.  It is so good you will want to make again and again! 

corned beef

Corned Beef with Rye Whiskey Sauce
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Ingredients
  1. This recipe must be started seven days prior to serving.
  2. 1 cup salt
  3. 1/4 cup sugar
  4. 8 cups water
  5. 2 bay leaves
  6. 4 peppercorns
  7. 1 clove garlic, crushed
  8. 1 tablespoon pickling spice
  9. 1 4 pound beef brisket
  10. The following are used when cooking the brisket
  11. 2 bays leaves
  12. 4 peppercorns
  13. 2 cloves garlic, crushed
Instructions
  1. In a 2 gallon zip bag combine salt, water, 2 bays leaves, peppercorns, garlic and pickling spices. Stir to combine, add beef. Zip bag closed. I always double bag my brisket. Refrigerate for seven days, turning over each day.
  2. After seven days, remove brisket from brine and rinse thoroughly under cold water. Put in a large stockpot and cover with water. Add the remaining 2 bay leaves, 4 peppercorns and garlic. Heat to boiling. Reduce heat, cover and cook for 3 hours or until tender. Remove brisket from water and place on a rack in a roasting pan. Bake at 400 degrees for 30 minutes, fat side up. Baste every 7 - 10 minutes with sauce. Slice thinly and serve with remaining sauce.
Notes
  1. Rye Whiskey Sauce
  2. 3/4 cup rye whiskey
  3. 1 1/2 cups brown sugar
  4. 3 tablespoons Dijon mustard
  5. 3/4 cup apple juice
  6. Mix until smooth
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Buttermilk Shortcakes with Celestial Strawberries

Published on by carol lou

 I think Strawberry Shortcake screams spring and warm weather. You can probably tell I am ready for sunny beautiful days!  I played with a few of my recipes and combined the best from a few and came up with this combination.   I adjusted my basic biscuit recipe and substituted buttermilk for milk and added two tablespoons of sugar.  To the strawberries I melted black currant jam and added orange liqueur.  The combination is delicious.  If you are pinched for time, the strawberries and sauce are perfect over ice cream or frozen yogurt.

buttermilk shortcakes with strawberries

 

Buttermilk Shortcakes with Celestial Strawberries
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Ingredients
  1. 2 cups flour
  2. 1/2 teaspoon salt
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon baking soda
  5. 2 tablespoons sugar
  6. 1/3 cup vegetable shortening
  7. 1 cup buttermilk
  8. 2 1 pint baskets strawberries
  9. 1/2 cup black currant jelly
  10. 2 tablespoons orange liqueur (optional)
Instructions
  1. Preheat the oven to 450 degrees.
  2. Combine the flour, baking powder, baking soda, and sugar in a medium bowl. Cut in the shortening. Add the buttermilk and stir just until moistened.
  3. Turn the batter out onto a floured board and knead very lightly, just until the dough is smooth enough to pat or roll into 1/2 inch thick.
  4. Cut out the shortcakes with a 2 inch cutter dipped in flour (makes 12 shortcakes). Place on a parchment lined baking sheet, bake 10 - 12 minutes until golden brown.
  5. Rinse and hull the strawberries. Dry on a paper towel. Put 1 cup of sliced berries in the bowl of a blender. Heat jelly over low heat in a small saucepan, once melted, stir in liqueur. Pour this mixture over berries in blender. Blend until smooth. Chill.
  6. Slice remaining berries and mix with 1 - 2 tablespoons of sugar and let stand for at least one hour.
  7. Serve strawberries with shortcakes and sauce, top with whipped cream, if desired.
A Passion for Entertaining https://apassionforentertaining.com/

Pasta Frittata

Published on by carol lou

This is a delicious way to use leftover pasta combined any sort of meats or vegetables.  I even love to make this even when I do not have leftover pasta, I cook the pasta and this time I added fresh tomatoes, mushrooms, spinach and Italian sausage.  The combination of pasta, cheese, vegetables and meat all cooked until it is enveloped in a golden crust.  Crusty and delicious on the outside, warm and gooey on the inside, a real taste treat.  Serve with a side of marinara sauce, if desired. 

Pasta Frittata

Pasta Frittata
Serves 4
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Ingredients
  1. 1/2 pound thin spaghetti, cooked
  2. 1/3 cup grated parmesan cheese
  3. 1/3 cup grated mozzarella cheese
  4. 1 tablespoon olive oil
  5. 1/2 pound spinach, cooked and squeezed dry
  6. 3 eggs, slightly beaten
  7. Salt and pepper, to taste
  8. Any assortment of meats and vegetables - diced fresh tomato, cooked Italian sausage, mushrooms, diced red, yellow or green peppers, diced onion, diced pepperoni or your preferred assortment
Instructions
  1. Mix together all ingredients except the olive oil. Heat a large heavy 10 inch skillet over medium high heat, add oil. When hot, add the pasta mixture spreading it evenly in the pan and pressing the top to make a flat surface. Cook over medium heat for approximately 5 minutes or until golden brown. Invert frittata onto a plate, then slip it back into the skillet to brown on the other side. Cook until the other side is golden brown, approx. 2 - 3 minutes. Top with additional cheese, if desired. Cut into wedges to serve.
A Passion for Entertaining https://apassionforentertaining.com/

 

Ginger Snaps

Published on by carol lou

I am not sure what is better – the taste of these cookies or the aroma in your kitchen while these are baking. Both are divine. Ginger Snaps are one of my favorite cookies. Perfect anytime of day, delicious with coffee or milk. Brings back memories every time I bake these of growing up and my mom baking these cookies.

ginger snaps

Ginger Snaps
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Ingredients
  1. 1 1/2 cup vegetable shortening
  2. 2 cups sugar
  3. 2 large eggs
  4. 2 teaspoons vanilla extract
  5. 1/2 cup molasses
  6. 4 cups flour
  7. 4 teaspoons baking soda
  8. 2 teaspoons ground cinnamon
  9. 2 teaspoons ground nutmeg
  10. 2 teaspoons ground cloves
  11. 2 teaspoons ground ginger
  12. 2 teaspoons salt
Instructions
  1. Preheat oven to 375 degrees.
  2. In a mixing bowl, cream together shortening and sugar. Add eggs, vanilla and molasses. Mix well. Add flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt to the molasses mixture. Mix well. Roll into 1 inch balls and roll each ball in sugar. Place on parchment lined or ungreased baking sheets. Bake 375 for 7 - 9 minutes.
A Passion for Entertaining https://apassionforentertaining.com/

Asian Inspired Baby Back Ribs

Published on by carol lou

I have my basic BBQ rib recipe that I always use when preparing ribs.  This time, I wanted to serve ribs along with an Asian soup and wanted the ribs to complement the soup.  After a few trials, I think this recipe is perfect.  I seasoned the ribs with salt, pepper, and five spice powder.  Then combined hoisin, rice wine, sriracha, dry sherry, soy sauce and onion for the sauce.  I cooked the sauce for approximately 40 minutes until it became a thick sauce.  I precooked the ribs in advance and refrigerated them.   Then I brought them to room temperature and broiled the ribs. Perfect for a make ahead meal.  These ribs are truly finger-licking good!

asian ribsp

Asian Inspired Baby Back Ribs
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Ingredients
  1. 3 - 4 racks, baby back ribs
  2. Salt, pepper, five spice powder
  3. 1 small onion, diced
  4. 1 clove garlic, minced
  5. 1 tablespoon butter
  6. 2/3 cup hoisin sauce
  7. 1/3 cup rice wine
  8. 3 tablespoons soy sauce
  9. 1 cup beef broth
  10. 3 tablespoons sriracha
  11. 1 teaspoon dry sherry
  12. 1 tablespoon apple cider vinegar
  13. Salt and pepper, to taste
Instructions
  1. Preheat oven to 250 degrees. On 2 large rimmed baking sheets, sprinkle salt, pepper and five spice powder over the ribs. Cover the ribs with foil and roast for about 3 hours until the meat is tender but not falling off of the bones. Pour off any liquid on the baking sheets.
  2. While the ribs are baking, in a saucepan, melt the butter. Add onion and garlic and cook over medium heat until the onion is transparent t. Add the remaining ingredients and bring to a boil. Simmer over low heat, stirring occasionally until thickened, about 30 - 45 minutes.
  3. Preheat broiler and position rack about 10 inches from the heat. Brush ribs liberally with the sauce and broil for about 10 minutes, turning and brushing with additional sauce. Broil until brown and crispy. Transfer ribs to a large board and let rest for 5 minutes. Cut between the bones and arrange on a serving platter. Serve with any extra sauce.
Notes
  1. You can roast the ribs up to two days in advance. Cool and refrigerate. Return to room temperature and broil as directed.
A Passion for Entertaining https://apassionforentertaining.com/

Orange Mousse

Published on by carol lou

One of my favorite flavors to serve for dessert is citrus.  I think the light sparkling taste of lemon, orange and lime are perfect to wake up your pallet after any meal.  They also pair perfectly with a sparkling wine.  Orange mousse and champagne – that is worth a toast!

orange mousse

Orange Mousse
Serves 6
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Ingredients
  1. 1 tablespoon unflavored gelatin
  2. 1/4 cup cold water
  3. 3 tablespoon freshly grated orange peel
  4. 1 teaspoon freshly grated lemon peel
  5. 1/2 cup water
  6. 1 1/4 cup fresh orange juice
  7. 2 tablespoon fresh lemon juice
  8. 1 cup heavy cream, whipped
  9. Toasted almonds for garnish, optional
  10. Fresh blueberries for garnish, optional
Instructions
  1. Stir gelatin into 1/4 cup cold water, set aside for 15 minutes. In a medium saucepan, combine sugar, orange and lemon peel and 1/2 cup water. Bring to a boil and boil one minute. Stir in softened gelatin and stir to dissolve. Refrigerate for 45 minutes. Do not allow gelatin to set completely. It should be the consistency of egg whites. Beat whipped cream until stiff peaks form. Fold whipped cream into orange mixture. Pour into serving dishes, refrigerate until set. Garnish with toasted almonds and blueberries, if desired.
A Passion for Entertaining https://apassionforentertaining.com/

Salmon Primavera

Published on by carol lou

Time to turn our thoughts to spring. Primavera refers to a pasta dish make with spring vegetables.  This recipe also includes poached salmon.  A great combination that will remind us that spring is around the corner.

salmon primavera

 

Salmon Primavera
Serves 6
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Ingredients
  1. 1 cup chicken broth
  2. 1/2 cup white wine
  3. 1/2 onion, cut into quarters
  4. 2 stalks of celery, cut in half
  5. 1 teaspoon salt
  6. 1/2 teaspoon pepper
  7. 1 pound salmon fillets
  8. 1 pound fresh asparagus, cut into 1 inch pieces
  9. 1 small zucchini, coarsely grated
  10. 1/2 pound mushrooms, sliced
  11. 2 cloves garlic, minced
  12. 1 bunch of green onions, thinly sliced
  13. 2 tablespoons butter
  14. 3 tablespoons flour
  15. 1 cup warm milk
  16. 1 teaspoon fresh basil, minced
  17. 1/4 cup freshly grated parmesan cheese
  18. Juice and zest of 1 lemon
  19. 1 cup frozen peas
  20. 1 tomato, diced
  21. 12 oz. penne pasta, cooked al dente
Instructions
  1. Bring stock, wine, onion, celery, salt and pepper to a boil in a large saucepan. Add salmon, cover the surface with parchment paper and reduce heat. Cook until salmon is opaque and flakes easily with a fork. This will take approximately 5 - 10 minutes depending on thickness of salmon. Remove salmon to a plate. Reserved cooking liquid and discard onion and celery. Cool salmon slightly, remove skin and cut into bite size pieces
  2. Steam asparagus until crisp tender, approximately 3 minutes. Immediately rinse in cold water and set aside. Saute mushrooms, garlic and green onions in butter until liquid is reduced. Sprinkle with flour and cook for 2 minutes. Add milk and reserved poaching liquid. Stir until sauce thickens. Add basil, cheese, lemon juice and zest. Stir in peas, zucchini, tomato, salmon, asparagus and zucchini. Heat thoroughly, pour over cooked pasta. Top with additional grated parmesan cheese.
A Passion for Entertaining https://apassionforentertaining.com/

Berry Scones

Published on by carol lou

I remember years ago the small bakery in England where we had scones during afternoon tea.  After that day, I became a huge fan of scones.  I had some fresh blueberries in the refrigerator, dried cranberries and cherries in the pantry.  A cool winter afternoon and I thought what a great day for scones.  My house smells delightful and I am ready to bring out the tea pot. 

berry scones

 

Berry Scones
Serves 8
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Ingredients
  1. 2 1/2 cups flour
  2. 1/4 cup sugar
  3. 2 teaspoons baking powder
  4. 1/2 cup unsalted butter, well chilled
  5. 1 1/4 mixed berries, fresh or dried
  6. 1/8 teaspoon salt
  7. 1 large egg, beaten
  8. 1 1/4 cup heavy cream
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment or grease the baking sheet.
  3. In a large mixing bowl, mix flour, sugar and baking powder. Cut butter into small cubes and add to dry mixture, using a pastry blender or your fingers combine until butter is in very small pieces. Stir in fruit. Add egg and cream and mix until combined. I use my hands to incorporate the last amount of flour mixture. Place dough in the center of the baking sheet and pat into a circle approximately 1 inch thick. Mound slightly in the center. Brush top with additional cream and sprinkle with coarse sugar, if desired. Score circle into eight wedges. Bake in preheated oven for 20 - 25 minutes. Remove from baking sheet.
A Passion for Entertaining https://apassionforentertaining.com/

Orange Date Crumble Cake

Published on by carol lou

Put the coffee pot on!  This cake is just perfect to serve for breakfast or brunch.  The brown sugar crumble tops a moist orange cake studded with dates.  Just too good to pass up.  Time to sit, relax and enjoy this wonderful cake with friends and family.

As a side note – I sent this crumble cake to my husband’s office – First comments on the coffee cake, “These are ridiculous!” and “Best coffee cake – ever!”

orange date crumble cake

Orange Date Crumble Cake
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Ingredients
  1. 2 cups flour
  2. 1/2 cup granulated sugar
  3. 1 tablespoon baking powder
  4. 1 egg, beaten
  5. 1/2 cup milk
  6. 1/2 cup canola oil
  7. 1/2 cup dates, diced
  8. 3 teaspoons finely grated orange peel
  9. 1/2 cup orange juice
  10. 1/2 cup chopped walnuts
  11. 1/2 cup packed brown sugar
  12. 2 tablespoons unsalted butter
  13. 1 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium mixing bowl combine flour, sugar and baking powder. Mix well. Add egg, milk and oil, stir just until all dry ingredients are incorporated. Add egg, orange juice and dates. Stir until batter is just blended. Pour into a greased 9 inch square pan. Combine brown sugar, butter and cinnamon with a pastry blender or 2 knives until the butter is cut into small pieces. Stir in the walnuts. Sprinkle over batter. Bake 375 for 30 minutes.
A Passion for Entertaining https://apassionforentertaining.com/

Shrimp with Vermouth and Sriracha

Published on by carol lou

After reading the title, you must think I have gone crazy with this flavor fusionl.  You cannot believe this wonderful combination, vermouth is a fortified wine flavored with various botanicals typically used in many cocktails and sriracha is a spicy sauce made with red chilies and garlic typically used in Vietnamese and Thai recipes.  Combine these with lemon, olive oil and almonds and you have a shrimp dish that is so good you will want every last drop of the sauce.  I served this with rice but this would be equally good with pasta or just with crusty bread to dip in this wonderful sauce.  I always season lightly with hot sauce for a mild taste but add more sriracha if you like a spicier dish. You can even serve the sriracha along side for those that like to add a lot of “heat”.

shrimp with vermounth and

 

Shrimp with Vermouth and Sriracha
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Ingredients
  1. 1 pound raw shrimp, peeled and deceived
  2. 1/4 cup olive oil
  3. 1/4 cup lemon juice
  4. 3 tablespoons butter
  5. 1 clove garlic, cut in half
  6. 1/2 cup blanched almonds
  7. 2 dashes sriracha, or to taste
  8. 2 tablespoons dry Vermouth
  9. 2 tablespoons fresh Italian parsley, minced
Instructions
  1. Marinate shrimp in olive oil and lemon juice for 2 hours. Remove shrimp, reserved marinade. Saute shrimp in butter and garlic until the shrimp just turns pink. Remove shrimp and set aside. Remove garlic. Add almonds and reserved marinade. Add sriracha and vermouth. Let simmer 3 - 4 minutes, add shrimp and parsley, heat through. Serve with rice, pasta or crusty bread
  2. Serves 3 - 4
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