Happy St. Patrick’s Day!

kerrygold dubliner saladIt’s not like I need an excuse to drink beer, but it’s nice to have a valid reason.  Today is St. Patrick’s Day, a holiday that is much more celebrated here in the States than in Ireland itself.  I don’t think that’s necessarily bad, as I do enjoy eating corned beef and cabbage and imbibing on Harp Lager (I’m not a big fan of Guinness).  This year, I celebrated a day early and had a few friends come over for dinner Sunday night.

 

Cucumber and Beets Salad with Kerrygold Dubliner Cheese

  • 1 large English cucumber, peeled and sliced thinly
  • ½ can pickled beets, sliced thinly
  • 4 oz Kerrygold Dubliner cheese, grated plus extra for garnish
  • 6 large butter lettuce leaves
  • 1/3 cup vegetable oil
  • 2 tsp Dijon mustard
  • 3 tbsp white wine vinegar
  • ½ tsp tarragon and a little extra for garnish
  • Salt and pepper to taste

 

In a bowl, whisk the vegetable oil, mustard, vinegar, tarragon and salt and pepper.  In a salad bowl, toss the cucumbers, beets, and Dubliner cheese together.  Drizzle vinaigrette over salad.  Toss to combine.To serve spoon equal portions of cucumber and beet mixture into the butter lettuce leaves.  Garnish with tarragon and more grated cheese.

 

corned beef and cabbage

 

For my corned beef and cabbage, I used Tyler Florence’s recipe, which can be found here:  Tyler Florence’s Corned Beef and Cabbagebaileys irish cream cheesecake

Bailey’s Irish Cream Chocolate Chip Cheesecake

For the crust:

 

  • 2 ½ cups Oreo cookie crumbs (I used about 2/3 of a regular package and crushed using a food processor in batches)
  • ¼ cup sugar
  • 6 tbsp melted butter

 

For the filling:

 

  • 2 ½ lbs cream cheese, room temperature
  • 1 2/3 cups sugar
  • 5 eggs, room temperature
  • 1 cup Baileys Original Irish Cream
  • 1 tbsp vanilla extract
  • 1 cup semi-sweet chocolate chip

 

For the coffee cream topping:

 

  • 1 cup chilled heavy whipping cream
  • 2 tbsp sugar
  • 1 tsp instant coffee powder

 

Preheat oven to 325 degrees.  Combine the Oreo cookie crumbs and sugar in a bowl.  Pour the melted butter in and mix.  Press the mixture into a ten inch spring form pan, making sure the crust goes up the sides one inch.  Bake in the oven for ten minutes.

In a stand mix with the paddle attachment, beat the cream cheese until smooth.  On low, add the sugar slowly, and then add the eggs one at a time.  Add the Irish cream and vanilla.  Beat on medium speed for five minutes.

Sprinkle half of the chocolate chips over the crust.  Pour the filling in, and sprinkle the remaining chocolate chips over the top.  Place a deep baking pan filled with water on the bottom rack.  Place the cake on the middle rack and bake for about an hour and twenty minutes at 325 degrees.  Allow to cool completely before serving.

In a stand mix with the whisk attachment, beat the chilled heavy cream, sugar, and coffee until soft peaks form.  Spoon over cheesecake.

 

 

 

Enjoy!

 

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