Oven Roasted Guinness Corned Beef

This corned beef has made an appearance on our dinner table every St. Patrick's Day for the last several years.  It's ridiculously easy and everyone always raves.  Bonus:  The leftovers make for great sandwiches!

1 (2-3lbs.) corned beef brisket

1/2c light brown sugar

1 (12oz.) bottle Guinness beer

1.  Preheat oven to 300*

2.  Dry the brisket and place on a rack in a medium-size roasting pan.

3.  Pat brown sugar onto bottom, top, and sides of the brisket.

4.  Slowly pour beer over the top.  (If you go too fast, all the sugar will fall off)

5.  Cover and bake until an internal temperature of about 160* is reached.

(My brisket was 2 1/2lbs. and it took between 1 and 1 1/2hrs.)

6.  Allow to rest about 10 minutes before slicing and serving.

Served with colcannon and carrots.

Cheers!

White Chocolate and Amaretto Frosting

I love the flavor of Amaretto but this was actually my first time combining it with white chocolate.  We had these cupcakes for dessert last night and will be having them again tonight. 

6oz. white baking chocolate

1/3c. Amaretto liqueur

1/2c. butter

1c. confectioner's sugar

1.  In a small saucepan, add white chocolate and Amaretto.  Cook over Low heat, stirring continuously, until chocolate is melted.

2.  Add butter and stir until melted.  I cut the butter into Tablespoons and added it that way to cut down on cooking time.

3.  Remove from heat and allow to cool.  I just put the whole thing in the refrigerator for about an hour.

4.  1/4c at a time, stir in the confectioner's sugar, adding more or less until your desired consistency is achieved. 

Yields enough to frost 12 regular-size cupcakes.

Served over Devil's Food cupcakes.

Cheers!

Red Wine Oven Roast



This roast, served with garlic mashed potatoes and the rest of the red wine, was a delicious dinner for a cold and rainy day.

1/4c olive oil

1 (2-3lb) beef round tip roast

flour

salt

black pepper

garlic powder

1 medium yellow onion

8 oz. pkg. baby carrots

3 celery stalks, sliced

4 cloves garlic, minced

3/8 tsp allspice

1c red wine (I used Cabernet Sauvignon)

1 1/2c beef broth

1. Preheat oven to 325*
2. Heat the oil in a Dutch oven over medium heat.   Dredge the roast in the flour, shake off the excess, and sprinkle with salt, pepper, and garlic powder, to taste.
3. Sear in the hot oil on all sides. Remove to roasting pan.
4. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. 
5. Add the red wine and bring to a simmer before pouring in the beef broth. 
6. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.      

7.  When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes prior to slicing and serving. 

Cheers!

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Fun Facts About Champagne

This is a sponsored entry but it's also the most interesting and fact-filled one I've ever posted here.  There's a litt;e bit of history, a little bit of trivia, and a few things that are just plain useful.  So, read on, you might learn something!

By the way, Champagne is not just for drinking.  I plan to experiment with a Champagne pasta dish as well as a cold Champagne soup soon!  Cheers!

Brought To You By Wine.com, Purveyors of Fine Wine and Champagne

Red Wine Baked Olives

This is a simple and classic dish that is great as an appetizer by itself
or served alongside a cheese platter.

1c Kalamata olives, unpitted

1/2c red wine (I used a Cabernet Sauvignon)

1/4 tsp. fennel seed

2 garlic cloves, minced

2 tsp. olive oil.

1.  Preheat oven to 325*.

2.  In a small bowl, combine olives, wine, fennel seeds, garlic, and olive oil.

3.  Transfer mixture to a small baking dish.

4.  Bake uncovered approximately 20 minutes, until olives are heated through.

 Allow to cool for a few minutes as these are best served warm.

Cheers!

Beef Marsala Pot Pie

I served this hearty pie for dinner with biscuits on the side.  If you really want to get fancy, you could make your own pie crust.  I totally cheated though and used the good store bought ones.

2 pie crusts, deep dish

4 TBSP olive oil

1c onion, chopped

2 cloves garlic, minced

1c mushrooms, chopped

1c carrots, sliced

1/2c celery, cliced

1 large russet potato, diced

1 pound steak, cubed (I used top round - it was on sale)

1 bay leaf

1 tsp. dried oregano

salt and pepper, to taste

1c Marsala wine

2 TBSP fresh parsley, chopped

1 egg white

1.  Preheat oven to 350* 

2.   In a large skillet, onion, mushrooms,bay leaf, and oregano in olive oil until soft and fragrant.

3.  Stir in garlic, carrots, celery, potatoes, and meat.  

4.  Cook and stir until meat starts to brown. 

5.  Add wine and bring to a boil, then reduce heat to simmer about 30 minutes.  Taste and adjust seasonings. 

6.  Pour into prepared pie crust and top with parsley.

7.  Cover with remaining pie crust and crimp edges to form a seal.

8.  Brush with egg white.

9.  Bake approximately 45 minutes.  Check the pie periodically and, if it's looking a little crisp, just lightly cover with foil until finished baking. 

Don't cover it the whole time though because you want a pretty, golden crust.

Cheers!



Baked Brie with Coffee Liqueur

Possibly one of the easiest appetizers I've ever made.  Served this on New Year's Eve with crackers and had no leftovers!

8 oz. Brie

1/2c brown sugar

1/2c coffee liqueur (I used Kahlua)

1/2c pecans, chopped

1.  Preheat oven to 350*

2.  Slice rind off top of cheese and put it back on top.

3.  Bake 15 min.

(Best to bake this in whatever you're going to serve it in because, if the cheese gets really melty, it could ooze out into the dish.  Not a bad thing, just something to to watch for).

4.  Meanwhile, add Kahlua and sugar to a small sauce pan. 

Bring to a boil then reduce to a simmer.

     Stir until nice and syrupy (about 10 min.).

5.  Add pecans and stir to coat.

6.  Take Brie out of the oven, remove top,

and pour the mixture over the top.



Serve immediately.  Cheers!

Grand Marnier Cranberry Sauce

Perfect for holiday dinners!  We've had this two years in a row on Thanksgiving and it may show up again on the Christmas Eve dinner table.

12 ounces cranberries

1c white sugar

3/4c orange juice

1/4c Grand Marnier

1.  In a medium sized saucepan, combine sugar, orange juice over medium heat, stirring until sugar is dissovled. 

2.  Stir in the cranberries and cook until they start to pop (about 5-10 minutes).

3.  Stir in Grand Marnier.

4.  Remove from heat and place sauce in a bowl. Chill until ready to serve.



Cranberry sauce will thicken as it cools.

Cheers!          

Cheesy Spinach Dip with White Wine

Served this yummy appetizer with tortilla chips.  The white wine gives a nice flavor twist to a classic appetizer or snack.  

1 1/2 TBSP butter

2 cloves garlic, peeled and chopped

10 oz. pkg. frozen, chopped spinach, thawed and drained well                   

1/4c white wine

salt and pepper, to taste

cayenne pepper sauce, to taste

1/4c green onion, chopped

1 1/2c shredded mozzarella cheese

1/4c mayonnaise

1/4c half-and-half

1.  Preheat oven to 350*

2.  Melt the butter in a medium saucepan over medium heat.
Stir in the garlic, spinach and white wine.
Cook and stir 2 to 3 minutes, until heated through.
 
3.  Add salt, pepper, and hot sauce. Remove from heat.               

4.  In a medium size mixing bowl, combine green onion,

mozzarella cheese, mayonnaise and half and half.

5.  Add the spinach mixture and stir until combined.

6.  Transfer mixture to a small, buttered baking dish.             

7.  Bake 20 minutes, or until bubbly and lightly browned.               

Best served hot.  Cheers!

White Wine & Butternut Squash Soup

Delicious as an appetizer or add tortellini for a heartier main course.

1/8 tsp. cumin

1/8 tsp. nutmeg

1 TBSP butter

1/2c white onions, sliced

1/4c green onions, chopped

3c butternut squash, roasted and cubed

1/4c white wine

2 1/2c vegetable broth

1/8 tsp. cinnamon

1/8 tsp. ginger

salt, to taste

black pepper, to taste

8 oz. spinach and cheese tortellini (optional)

1.  In a large saucepan over medium heat, add cumin, nutmeg, and butter.  Stir until butter melts.

2.  Add white and green onions.  Saute a few minutes, until soft and fragrant.

3.  Mix in squash, wine, broth, cinnamon, and ginger.  Reduce heat to low and simmer 15-20 minutes.

4.  Puree soup with an immersion blender until consistency is smooth.

6.  Season with salt and pepper, to taste.

If adding tortellini:
Cook according to package directions while soup is simmering and add just prior to serving.

Cheers!