However, when it comes to cooking corned beef there really is only one good choice. This St. Patrick’s Day choose the brisket designated “flat-cut”. The flat cut vs the point cut is leaner and slices perfectly. The point cut may have a bit more flavor due to all that fat, but the meat will shred on you and no one wants shredded corn beef unless you are making hash.
And here is another tip for making a delicious St. Patty’s feast. Make a spirited glaze to flavor the meat. Let’s be honest, boiled meat, no matter how much pickling spice you use, lacks flavor. It needs a boost, so this glaze is what I recommend.
Years ago my friend, Tina, of the blog Epicuricloud, posted a St. Patrick’s dinner as featured in a Cuisine At Home magazine. The recipe included a whiskey glaze. Spirited and easy to make the glaze offers the corned beef a depth of flavor that it so desperately needs. To add to the party I choose an Irish whiskey to make it a bit more authentic, but you can make your own choice.
Baking therapy. It’s a thing this time of year. Among other holiday goodies, I baked a baker’s dozen of different cookies. Tapping into that inner strength I created 3 inspired original recipes which were totally delightful. Sadly, I don’t have photos of the orange nut pinwheels (Bill’s favorite), jam thumbprints (Caitlin’s favorite), molasses, almond butter cookies, bourbon chocolate chip or cranberry crumb bars, but please enjoy the rest.
Truth be told I did have a meltdown the day after Christmas. In a room full of people surrounded by our children I suddenly felt like half of me was missing. In an instant and out of nowhere I was overwhelmed by his absence. Gosh I miss him! Cookies can’t change that. I wonder which one would be his favorite. What gets you through the holidays?
Here is the recipe for the Orange Nut Pinwheels. Clipped from a magazine, I have been making this spicy, fruit-filled nutty slice and bake cookie for decades. What I love about it is the cookie dough can be made ahead and stored in the fridge or freezer for a week and then sliced and baked fresh when you need them. It’s a keeper.
In medium bowl, combine first 4 ingredients and 3 tablespoons light brown sugar; set aside. Into large bowl, measure flour, shortening, egg and 1 cup packed brown sugar. With hands, knead ingredients until dough holds together. On sheet of wax paper, roll out half of dough into a 14″ x 6″ rectangle; spread with half of nut mixture. Starting with 6″ side, roll dough tightly jelly roll fashion. Wrap in wax paper. Repeat with remains ingredients. Chill at least 2 hours in the refrigerator or until firm enough to slice. You can chill this dough up to a week. Heat oven 350F. Grease cookie sheets or line with parchment. With serrated knife, slice dough crosswise into 1/4-inch thick slices. Place cookies 1-inch apart on baking sheet. Bake 10 minutes or until lightly brown. With thin spatula transfer cookies to rack to cool. Store in an airtight container up to two weeks.
Please welcome the newest addition to our family, Sammy. Along with Annabelle this will be a most magical Christmas seen through the eyes of a 3 1/2 year old. We’ve already had some fun baking cookies and wrapping presents and now looking forward to the feast of seven fishes and the glee of Christmas morning.
The greatest gift of all, of course, is being surrounded by those you love most in life and in spirit. I hope you can feel the presence. Just believe ❤
Whatever you celebrate I wish you the happiest of holidays. Thank you for gathering here with me and sharing your thoughts and wisdom on grief. I encourage you to talk about the ones you have loved and lost. Say their names out loud and tell a few stories.