Holiday-St. Patrick's Day

Dinner:  Delicious Irish Potatoes, Corned Beef, Brussels Sprouts, Cabbage, Green Salad, Broccoli, Mashed potatoes with green onion, Green Jello and Green Rolls (of course) with jalapeno jelly.

Jalapeno Jelly

Yield 5-6 half pints

3/4 lb. jalapeno peppers (about 15)

2 cups cidar vinegar

6 cups sugar

2 (3 oz) envelopes of liquid pectin

Green food coloring

Directions:

1) After removing stems and seeds from jalapenos, puree in a food processor with 1 c. of the cider vinegar.

2) Combine puree, additional 1 c. cider vinegar, and sugar in a large saucepan.  Bring to a boil; boil 10 minutes, stirring constantly.

3) Stir in liquid pectin.  Return to rolling boil and boil hard 1 minute, stirring constantly.  Remove from heat.

4) Skim foam, if necessary, and stir in a few drops of food coloring, if desired. I use about 5 drops.

5) Ladle hot jelly into hot jars (microwave the jars for 2 minutes), leaving 1/4 inch headspace.  Adjust 2 piecce caps. Process 10 minutes in a boiling water canner.

Wear green


Say, "Top of the morning to you!"

Sautéed Snap Peas with Roasted Vegetables

1 1/2 lb. petite gold potatoes, halved

8 oz. baby bella mushrooms

2 Tbsp. melted butter

1 tsp. each salt, pepper and garlic powder

1 Tbsp. olive oil

8 oz. snap peas, tough strands removed

1/2 white onion , minced

1/3 c. chopped green onion

1) . Preheat oven to 375 F Line sheet pan with foil and coat with non-stick cooking spray.  Toss potatoes and mushrooms with melted butter.  Spread across prepared sheet pan and season with salt, pepper and garlic powder.  Roast 45 minutes, turning every 15 minutes, until cooked and tender.

During last 10 minutes of roasting, in large skillet, heat olive oil over medium heat.  Add snap peas and white onion, cook, stirring occasionally, 5-7 minutes.

Combine roasted and sautéed vegetables in a large bowl; stir in green onions.  Serve 

FLUFFY Lime PUDDING

adapted slightly from Rachel Allen’s Irish Family Food

Ingredients
1 large egg, at room temperature, separated
6 tablespoons (83 grams) granulated sugar
1 tablespoon fresh lime juice
1 teaspoon finely grated lime zest
2 tablespoons butter, melted
3 tablespoons all-purpose flour
Pinch sea salt
6 tablespoons buttermilk
Confectioners sugar, for dusting
Blackberries, for garnish (optional)

Instructions
1. Preheat oven to 350°F. Have ready two 8-ounce ramekins or custard cups.
2. Place egg white in a medium mixing bowl and set aside.
3. Place egg yolk, sugar, lime juice, and zest in a separate bowl. Whisk well until the mixture thickens and lightens in color. Alternatively, beat using a hand-mixer.
4. Add the melted butter and whisk well.
5. Next add the flour and pinch of sea salt; whisk until just combined. Add the buttermilk and whisk just until smooth. Don’t over-mix.
6. With a clean whisk (or beaters), beat the egg white until peaks form. To test, bring the whisk or beaters out of the bowl and hold upright. The egg whites should mostly stand, but the top will flop over.
7. Using a large silicone or rubber spatula, fold the beaten egg whites into the batter with wide, broad strokes. This will lighten the batter. Don’t stir vigorously, or the puddings won’t rise or separate into layers when baking.
8. Divide the batter between the two ramekins. If desired, place the ramekins in another baking dish to make transporting them in and out of the oven easier. Place in oven and bake for 20-25 minutes, or 25-30 minutes if using the larger baking dish for transporting the ramekins. When the puddings are ready, they will be mostly set, but jiggle in the center when gently tapped. If the top looks at all wet, leave the pudding for another 3-5 minutes. The tops will also be lightly golden around the edges.
9. Allow puddings to cool slightly before serving. If desired, sprinkle the tops with a little confectioners sugar. Serve warm or at room temperature.

Grasshopper pies

These retro-fun green pies use a couple of clever shortcuts: jarred marshmallow crème in the filling and store-bought chocolate sandwich cookies for the crust. After setting up in the freezer, the oh-so-cute, minty treats are ready to serve. 

Ingredients

• 1/4 cup 

  whole milk

• 1 1/2 cups 

  marshmallow crème (we used Marshmallow Fluff)

• 2 Tbsp. 

  unsalted butter, cut into small pieces

• 3/4 cup 

  plus 2 Tbsp heavy cream

• 1 1/2 tsp. 

  peppermint extract

• 1 tsp. 

  pure vanilla extract

• 6 to 8 drops green food coloring

• 12 

  chocolate sandwich cookies, roughly chopped, plus more, crumbled, for topping
  

• Melted dark chocolate, for drizzling

Step 1

1. In medium saucepan, heat milk on medium until steaming. Add marshmallow crème and butter and whisk to melt. Remove from heat and stir in 2 tablespoons heavy cream, both extracts, and food coloring. Transfer to medium bowl, cover and refrigerate until no longer warm to the touch, 40 to 45 minutes.
2. Step 2Line 12-cup muffin pan with cupcake liners and divide chopped cookies among liners. Once marshmallow mixture is cool, using stand mixer fitted with whisk attachment, beat remaining 3/4 cup heavy cream on medium-high until stiff peaks form, 2 to 3 minutes. Fold a large spoonful of whipped cream into marshmallow mixture until no streaks remain, then fold in remaining whipped cream until combined.
3. Step 3Dollop cream mixture into prepared liners and smooth tops. Freeze until set, 1 1/2 to 2 hours. When ready to serve, drizzle pies with dark chocolate and top with crumbled cookies if desired. Pies are best served chilled (they will melt as they sit out).