Ladle into jars. Let sit until it is at room temp. Put the lids on, store in pantry.

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Ross Horn
5 years ago
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1 Shirlea, Lory, Ila Green Pepper Jelly...2 Ruby Glazed Corned Beef...2 Ruby Cumberland Sauce...3 Horseradish Cream Sauce...3 Roasted Brussels Sprouts...4 Roasted Reds...4 Irish Soda Bread...5 Triple Citrus Cheesecake Cupcakes...6

2 Green Pepper Jelly 2 Large green peppers 2 Anaheim peppers (you can also use jalapeno peppers) 1 1/2 C cider vinegar 5 C. sugar 2/12 pouches liquid pectin Green food coloring Dutch oven Blender 6 jars with lids Chop and seed peppers, cut into chunks. In batches, liquefy the peppers with some vinegar and pour into Dutch oven. When all of the peppers are liquefied add sugar. Stir to dissolve sugar. Bring to a rolling boil. Skim off the foam, lower heat and simmer at a slow boil for 5 minutes. Remove from heat and add pectin and 1-2 drops of food coloring. Ladle into jars. Let sit until it is at room temp. Put the lids on, store in pantry. Ruby Glazed Corned Beef 1 corned beef (10 ½ pounds) 2 large onions, cut into large chunks 8 whole cloves 6 cloves garlic 2 carrots, peeled and cut into 2" lengths 2 ribs celery, cut into 2" lengths ½ cup whole grained mustard 3 ½ cups Ruby Cumberland Sauce (recipe follows) ½ cup brown sugar 1. Place the corned beef in a large pan and add water to cover. Add onions, cloves, garlic, carrots, and celery. Bring to a boil. 2. Reduce heat to low, cover the pan, and simmer until beef is tender, 3 1/4 hours. Turn every hour while cooking. Check tenderness it should be fork tender and may require additional cooking time. 3. Remove corned beef from pan you boiled it in and discard vegetables and water. Trim off any excess fat. 4. Preheat oven to 350 degrees. 5. Put beef into a shallow roasting pan, fat side up. 2

3 6. Using a spatula, spread the mustard evenly over the corned beef. Pour approx. 3/4 cup of the Ruby Cumberland Sauce over the beef and sprinkle with brown sugar. 7. Place the roasting pan on the middle rack of the oven and bake, basting every 15 minutes, until the corned beef is glazed and has a deep rich color, 45 minutes. 8. Slice and transfer to platter. Spoon some sauce over the top. Serve the remaining sauce on the side. Ruby Cumberland Sauce 2 cups red currant jelly ½ cup ruby port wine 1 Tablespoon slivered orange zest 1 ½ Tablespoons slivered lemon zest 1/4 cup orange juice 1/4 cup lemon juice ½ cup finely chopped shallots 1 Tablespoon dry mustard 1 ½ teaspoons ground ginger ½ teaspoon black pepper ½ teaspoon salt Combine all ingredients in a small saucepan and place over medium-low heat. Stir frequently until the jelly has melted. Remove from heat and let stand at least 30 minutes. This sauce freezes well. Thaw and use, then freeze it again if you have some left. Horseradish Cream Sauce 3/4 cup whipping cream ½ cup mayonnaise ½ cup prepared horseradish (grated, NOT Horseradish Cream Sauce) drained 2 Tablespoons Dijon mustard pinch of sugar salt and pepper, to taste Whip the cream until it forms soft peaks. Combine the mayonnaise, horseradish, and mustard. Using a rubber spatula, fold in the whipped cream. Add the sugar, salt and pepper. Serve with corned beef. 3

4 Roasted Brussels Sprouts For the Brussels Sprouts: 2 pounds Brussels Sprouts, trimmed and halved if they are large 3 Tablespoons olive oil salt and pepper Preheat oven to 475 with a foil-lined baking sheet inside. Toss Brussels sprouts with oil, salt, and pepper in a large bowl. Transfer Brussels Sprouts to hot baking sheet and roast until beginning to brown, 10 minutes. Stir and roast 10 minutes more. For the sauce: 4 Tablespoons butter 2/3 cup hazelnuts, chopped 1/4 cup minced shallots 1 cup heavy cream 2 oz. Gorgonzola cheese, crumbled 2 Tablespoons fresh lemon juice lemon zest to garnish Melt butter in a sauté pan over medium heat. Stir in hazelnuts and shallots, cooking until brown flecks appear in the butter, approx. 8 minutes. Stir in cream. Bring to a boil and simmer 2 minutes. Add Gorgonzola and lemon juice. Toss roasted Brussels Sprouts with sauce to coat, then season with salt and pepper. Garnish with lemon zest. Roasted Reds 1 ½ pounds small red potatoes ½ teaspoon (generous) dried thyme OR 1 ½ teaspoons fresh thyme leaves 1/4 teaspoon kosher salt scant ½ teaspoon black pepper ½ teaspoon (generous) garlic salt 1/4 cup olive oil Heat the oven to 450. Scrub the potatoes and cut in half or in quarters. Place in a large bowl and add the thyme, salt, pepper, garlic salt, and oil. Put a little oil onto a rimmed baking sheet and spread around. Pour the potatoes into the pan, spreading into a single layer. Bake 1 hour, or until golden brown and tender when pierced with a fork. Stir the potatoes with a spatula and rotate the pan every 20 minutes. 4

5 Irish Soda Bread 1-3/4 cups all-purpose flour 1 cup whole wheat flour 3 tablespoons cold butter, cut into Tablespoon-sized pieces 2 teaspoons baking soda 1-3/4 teaspoons salt 2 Tablespoons sugar 1/4 cup oat bran 1/4 cup wheat germ 2 tablespoons flaxseed meal 1/3 cup raw sunflower seeds 1 large egg 1-3/4 cups buttermilk Preheat oven to 425. Spray a baking sheet with Pam or line it with a silicone baking sheet or foil. In large bowl, stir together all purpose flour and whole wheat flour. Add the butter pieces and work it into the dry ingredients with your fingertips until the fat particles are very fine. (I used a pastry cutter.) Stir in the baking soda, salt, sugar, oat bran, wheat germ, flaxseed meal, and sunflower seeds. Beat the egg lightly with a fork in a 2-cup glass measure. Add enough buttermilk to come to the 2-cup line and stir with a fork to combine well. Add this liquid to the dry ingredients and stir until the dough gathers into a thick, wet-looking mass. Sprinkle your work surface with whole-wheat flour and scrape the dough onto it. Dust the dough with a bit more whole wheat flour. Pat the dough into a circular shape about 7 inches across and 2 inches high and transfer it to the prepared baking sheet. Don t be concerned about evenness the loaf should look rustic. Make a cross-shaped indentation on top of the loaf, going right to the edges. I used a bench scraper and pressed it into the dough. Don t actually cut the dough. During baking the indentation expands, giving the top of the dough an attractive pattern. Bake the bread for about 40 minutes, until it is well browned and sounds hollow when tapped on the bottom. An instant read thermometer inserted into the center of the loaf should register 195 to 200 degrees. Cool the loaf on a wire cooling rack and serve warm or at room temperature. Cut into quarters and slice each quarter with a serrated knife. Storing: The loaf keeps well at room temperature, wrapped in plastic wrap, for 2 or 3 days. The entire loaf or quarters of it can be frozen when completely cool. Wrap in plastic wrap, place in zipper-lock bags, and freeze for up to 2 weeks. Thaw completely before unwrapping. If desired, refresh bread in a preheated 300 degree oven for 10 minutes. 5

6 Triple Citrus Cheesecake Cupcakes 12 Lorna Doone Cookies 2 8 oz pkgs cream cheese (room temp) 1 cup granulated sugar 2 eggs 1 tbsp flour 1/3 tsp vanilla extract 1/2 C sour cream 1 tbsp lemon zest (large lemon) 1 tbsp orange zest (large orange) 1 tbsp lime zest (2 or 3 limes) 1/4 C marmalade 3/4 C heavy cream 2 tbsp confectioner sugar Preheat oven to 325. Line 12 muffin cups with cupcake liners. Place one cookie in the bottom of each liner. On medium to high speed beat the cream cheese and granulated sugar until light and fluffy. Beat in eggs one at a time. Add sour cream, flour and vanilla, beat until blended. Reserve 1/4 tsp of orange zest; stir remaining zests into the batter. Evenly divide batter among liners. Bake 25 minutes or until the center no longer jiggle. Cool 10 minutes. Transfer from pans to racks; cool to room temperature, about 1 hour. Refrigerate until set and chilled. About 2 hours. Up to two hours before serving, spread marmalade over cupcakes. On medium-high speed, beat cream, confections sugar and reserved orange zest until stiff peaks form. If desired, transfer to pastry bag fitted with star tip. Pipe or dollop whipped cream over cupcakes, and, if desired, garnish with zests. 6

Preparation. Ingredients

Preparation. Ingredients Blueberry Ebleskivers Ingredients 2 cups Bisquick 1-1/2 cups milk 6 egg yolks 6 egg whites 1-1/4 tsp. baking powder 2 tsp. sugar 1 cup blueberries Preparation Beat egg yolks; add sugar and milk, then bisquick