2017-03-17 / Home & Garden

Star Chefs

Slow Cooker Corned Beef and Cabbage

4 large carrots, peeled and
cut into matchstick
pieces
10 baby red potatoes,
quartered
1 onion, peeled and cut
into bite-sized pieces
4 cups water
1 (4 pound) corned beef
brisket with spice
packet

6 ounces beer
1/2 head cabbage,
coarsely chopped

Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.

Cook the brisket for about eight hours. An hour before serving, stir in the cabbage and cook for one more hour.

Guinness and Chocolate Cheesecake

1 cup crushed chocolate
cookies
1/4 cup butter, softened
2 Tbsp. white sugar
1/4 tsp. unsweetened
cocoa powder
3 (8 ounce) packages
cream cheese, softened
1 cup white sugar
3 eggs
1/2 pound semisweet
chocolate chips
2 Tbsp. heavy cream
1 cup sour cream
1 pinch salt
3/4 cup Irish stout beer
(e.g. Guinness)
2 tsp. vanilla extract
1 (1 ounce) square
semisweet chocolate

Preheat oven to 350 degrees. Prepare a nine-inch springform pan with butter.

Combine the crushed cookies, butter, two tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.

Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add one cup sugar and then the eggs, one at a time. Continue beating until smooth.

Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.

Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least four hours.

Melt the semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping three small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.

Creamed Cabbage

4 slices bacon
1/4 cup butter
1 Tbsp. all-purpose flour
1 tsp. salt
1 large head cabbage,
cored and shredded
1/2 cup sour cream

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool.

Whisk the butter, flour, and salt into the drippings in the same pan. Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.

Dubliner and Guinness Cheese Dip

1 (8 ounce) package
cream cheese,
softened
7 fluid ounces
Guinness Draught Beer
1/4 tsp. Worcestershire
sauce
1 clove garlic, minced
1 (8 ounce) package

Dubliner Irish cheese,
shredded

Place the cream cheese in the bowl of a food processor; pulse the cream cheese while adding the Guinness and Worcestershire sauce. Add the garlic and Dubliner cheese; process until smooth. Spoon the mixture into a serving bowl; cover. Chill in refrigerator overnight or eight hours before serving.

Potatoes O’Brien

6 large russet (baking)
potatoes
1 large green bell pepper,
cut into 1/2-inch dice
1 large red bell pepper, cut
into 1/2-inch dice
1 large onion, cut into
1/2-inch dice
1/4 cup vegetable oil

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes. Drain, then set aside until cool. Once cool, cut into 1/2-inch dice.

Combine the potatoes, green bell pepper, red bell pepper, and onion in a mixing bowl. Drizzle in the vegetable oil, and gently stir until evenly coated. Spoon the mixture into resealable freezer bags. Store the mixture in the freezer.

To prepare, cook the frozen mixture in a nonstick skillet over medium high heat until crispy and golden brown, stirring occasionally, about 20 minutes.

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