Recipes from March 13, 2013

From Herald news servicesMarch 13, 2013 

Weekly recipes for March 13, 2013

Herbal Remedy

Start to finish: 10 minutes. Servings: 1.

Juice of 1 lemon
Juice of 1 orange
Juice of 1 lime
1 tablespoon finely minced fresh ginger
2 teaspoons honey
2 sprigs fresh mint, leaves only
2 large basil leaves
1 1/2 ounces Irish whiskey

In a blender, combine all ingredients and blend until smooth. Pour into a cocktail glass with a couple of ice cubes.


Emerald Mary

Start to finish: 15 minutes. Servings: 1.

3 tomatillos, husked and roughly chopped
Zest and juice of 2 limes
2 sprigs cilantro, plus more to garnish
1/2 very ripe avocado
1 teaspoon Worcestershire sauce
1 teaspoon horseradish
2 ounces vodka
1/4 cup water
Salt and pepper
Hot sauce, to taste
1 stalk celery, to serve

In a blender, combine all ingredients. Blend until smooth. Pour into a tall glass with ice, then garnish with celery and cilantro.


Irish Grasshopper

Start to finish: 10 minutes. Servings: 1.

1 ounce Bailey's Irish Cream liqueur
1 ounce green creme de menthe liqueur
1 ounce clear creme de cacoa liqueur
1/2 cup whole milk
Finely chopped Andes chocolate mint candies

In a cocktail shaker filled with ice, shake together the Bailey's, creme de menthe, creme de cacoa and milk. Moisten the rim of a glass with the cocktail mixture, then dip the rim in the chopped candies to coat the rim. Strain the drink into the glass.


Corned Beef with Molasses-Bourbon Glaze

Serves: 8. Preparation time: 10 minutes. Total time: 11 hours (not all active time).

For the brisket:

1 corned beef brisket with seasoning packet, rinsed well, trimmed of excess fat
2 bay leaves
8 black peppercorns
2 allspice berries
1 small cinnamon stick
1 teaspoon yellow mustard seeds
2 dried chilies de arbol, optional

Ingredients for the glaze:

1 cup firmly packed dark brown sugar
1 tablespoon Dijon mustard or dry mustard
1/4 cup molasses
1/3 cup bourbon

Place the corned beef in a slow cooker. If the meat is too big to lie flat, cut it in half and stack the pieces one atop the other. Add water to just cover the brisket. Add the bay leaves, peppercorns, allspice, cinnamon, mustard seeds and, if using, the chilies. Cover and cook on the low setting for 9 to 11 hours.

Meanwhile, combine all the glaze ingredients and refrigerate until ready to use.

When the brisket is done, preheat the oven to 375 degrees. Line a sided baking sheet with foil. Spray it with nonstick spray or brush with oil. Place the brisket on the foil and brush with the glaze. Turn it over and brush the other side, coating the entire surface. Bake for 20 minutes; baste every so often with any leftover glaze.

Remove from the oven, and let rest a few minutes before slicing against the grain. Serve with colcannon, champ or roasted potatoes and carrots and cooked cabbage if desired.

Adapted from Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann (Harvard Common Press, $16.95.)

Nutrition: 397 calories (34 percent from fat ), 15 grams fat (5 grams sat. fat ), 36 grams carbohydrates, 27 grams protein, 1,688 mg sodium, 137 milligrams cholesterol, 0 grams fiber.


Speedy Pear Crisp

Start to finish: 1 hour (15 minutes active). Servings: 8.

1/2 cup plus 1 tablespoon apricot preserves or sweetened fruit spread
4 pears (about 2 pounds), peeled, cored and thinly sliced
2 tablespoons lemon juice
Table salt
2 cups purchased granola

Heat the oven to 350 degrees. Lightly coat a shallow 6-cup baking dish with cooking spray.

In a small saucepan over medium-low, heat the preserves until melted and easily stirred.

Set the sliced pears in a large bowl, then drizzle the preserves over them. Add the lemon juice and salt, then toss well. Spread the pears evenly in the prepared baking dish.

Sprinkle the granola evenly over the pears, then cover the dish loosely with foil and bake 30 minutes. Remove the foil and bake another 15 minutes, or until the pears are tender. Serve hot or cold.

Nutrition: 210 calories; 25 calories from fat (12 percent of total calories); 2.5 grams fat (0.5 grams saturated; 0 grams trans fats); 0 milligrams cholesterol; 50 grams carbohydrate; 5 grams fiber; 27 grams sugar; 3 grams protein; 55 milligrams sodium.


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