Individual Savory Horseradish Bread Puddings

For this menu, you will need only 8 puddings, but you’ll have 4 extra for anyone who wants seconds.

• 2 tsp. unsalted butter, softened
• 1-1/4 cups heavy cream
• 6 large eggs, at room temperature
• 1/4 cup prepared white horseradish
• Kosher salt and freshly ground black pepper
• 3 cups small-diced white sandwich bread, such as Pepperidge Farm Original (about 5 slices), with crusts
• 1 cup freshly grated Parmigiano-Reggiano
• 3 Tbs. thinly sliced fresh chives

Position a rack in the center of the oven and heat the oven to 400°F. Grease a 12-cup nonstick muffin tin with the butter.

In a 4-cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in the horseradish, 1 tsp. salt, and a few grinds of pepper and set aside.

Portion half of the bread cubes evenly among the 12 muffin cups. Portion half of the parmigiano and half of the chives evenly among the cups. Repeat with the remaining bread, cheese, and chives.

Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 minutes.

Bake until the puddings are set and the tops are nicely browned and puffed, 18 to 22 minutes. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a paring knife around the edge of the puddings if they stick.

Horseradish Cream

• 2 cups sour cream
• 1/2 cup prepared horseradish (or very finely grated fresh horseradish)
• 2 tsp. white vinegar
• 1/2 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper

In a medium bowl, mix sour cream, horseradish, vinegar, salt and pepper. Add more horseradish, salt, or pepper to taste. Refrigerate until serving.

Creamy Horseradish-Mustard Sauce

This sauce goes well with Roast Beef with a Classic Breadcrumb, Garlic & Herb Crust.

• 1 cup crème fraîche
• 3 Tbs. drained jarred horseradish
• 3 Tbs. Dijon mustard
• 1/2 tsp. kosher salt
• Pinch cayenne

In a small bowl, whisk all the ingredients. Let the sauce sit for 20 minutes for the flavors to meld before serving. The sauce can be stored, covered, in the refrigerator for up to four days; stir before using.

Irish Corned Beef and Vegetables with Dill Pickle-Horseradish Cream and Guinness-Mustard Sauce

Using a little beer to boil corned beef provides a pleasant malty flavor. Choose a dark beer, such as Guinness or other stout or, for a hint of sweetness, try a porter. Dark German beer, called Dunkel, is also good. Don’t throw away the stock: Save it for a cabbage or other winter vegetable soup.

For the dill pickle-horseradish cream

• 1 cup sour cream
• 1 Tbs. chopped fresh chives or scallion greens
• 6 Tbs. prepared horseradish, drained
• 1 Tbs. finely chopped dill pickle

For the Guiness-mustard sauce

• 1/2 cup coarse-grain mustard
• 2 Tbs. Guinness or other stout
• 2 Tbs. Dijon mustard
• 1/2 tsp. light brown sugar
• 1 Tbs. finely chopped shallot

For the main dish

• 1 6-to-8-lb. whole corned beef brisket, homemade or store-bought
• 1 12-oz. bottle Guinness or other stout, porter, or dark German beer
• 1 Tbs. coriander seeds
• 4 bay leaves
• 1 dried chile, such as cayenne
• 2 allspice berries
• 8 medium boiling potatoes, scrubbed
• 4 medium onions, halved through the roots
• 6 small turnips, peeled and halved, or 2 medium rutabagas, peeled and quartered
• 2 parsnips, peeled and cut into 2-inch chunks
• 6 medium carrots, peeled
• 1 2-lb. green cabbage, cored and quartered

Make the dill pickle-horseradish cream

Combine the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, or up to 2 days.

For the Guiness-mustard sauce

Combine the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, or up to 4 days.

For the corned beef

Place the corned beef in a Dutch oven. Pour in the beer and enough water to cover the meat by 1 to 2 inches. Wrap the coriander seeds, bay leaves, chile, and allspice in a square of cheesecloth, tie with butcher’s twine, and throw the spices into the pot. Bring to a boil, then reduce the heat to a simmer, cover the pot, and cook for 2 hours. Check the beef by inserting a knife into the thickest part. If it shows no resistance, the meat is tender. To make sure, cut off a bit and taste it. If it is not tender, continue to cook, checking every 30 minutes. Remove the beef from the pot and cover loosely with aluminum foil to keep warm.

Add the potatoes, onions, turnips, parsnips, carrots, and cabbage to the pot, cover, and cook at a slow boil for 20 minutes, or until tender. Return the beef to the pot to rewarm for 2 to 3 minutes. Discard the spice bag. Cut the meat across the grain into 1/4-inch-thick slices and arrange on a platter with the vegetables. Serve with the Dill Pickle–Horseradish Cream and Guinness-Mustard Sauce.

Irish Corned Beef and Vegetables with Dill Pickle-Horseradish Cream and Guinness-Mustard Sauce

Using a little beer to boil corned beef provides a pleasant malty flavor. Choose a dark beer, such as Guinness or other stout or, for a hint of sweetness, try a porter. Dark German beer, called Dunkel, is also good. Don’t throw away the stock: Save it for a cabbage or other winter vegetable soup.

For the dill pickle-horseradish cream

• 1 cup sour cream
• 1 Tbs. chopped fresh chives or scallion greens
• 6 Tbs. prepared horseradish, drained
• 1 Tbs. finely chopped dill pickle

For the Guiness-mustard sauce

• 1/2 cup coarse-grain mustard
• 2 Tbs. Guinness or other stout
• 2 Tbs. Dijon mustard
• 1/2 tsp. light brown sugar
• 1 Tbs. finely chopped shallot

For the main dish

• 1 6-to-8-lb. whole corned beef brisket, homemade or store-bought
• 1 12-oz. bottle Guinness or other stout, porter, or dark German beer
• 1 Tbs. coriander seeds
• 4 bay leaves
• 1 dried chile, such as cayenne
• 2 allspice berries
• 8 medium boiling potatoes, scrubbed
• 4 medium onions, halved through the roots
• 6 small turnips, peeled and halved, or 2 medium rutabagas, peeled and quartered
• 2 parsnips, peeled and cut into 2-inch chunks
• 6 medium carrots, peeled
• 1 2-lb. green cabbage, cored and quartered

Make the dill pickle-horseradish cream

Combine the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, or up to 2 days.

For the Guiness-mustard sauce

Combine the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, or up to 4 days.

For the corned beef

Place the corned beef in a Dutch oven. Pour in the beer and enough water to cover the meat by 1 to 2 inches. Wrap the coriander seeds, bay leaves, chile, and allspice in a square of cheesecloth, tie with butcher’s twine, and throw the spices into the pot. Bring to a boil, then reduce the heat to a simmer, cover the pot, and cook for 2 hours. Check the beef by inserting a knife into the thickest part. If it shows no resistance, the meat is tender. To make sure, cut off a bit and taste it. If it is not tender, continue to cook, checking every 30 minutes. Remove the beef from the pot and cover loosely with aluminum foil to keep warm.

Add the potatoes, onions, turnips, parsnips, carrots, and cabbage to the pot, cover, and cook at a slow boil for 20 minutes, or until tender. Return the beef to the pot to rewarm for 2 to 3 minutes. Discard the spice bag. Cut the meat across the grain into 1/4-inch-thick slices and arrange on a platter with the vegetables. Serve with the Dill Pickle–Horseradish Cream and Guinness-Mustard Sauce.

Horseradish Cream

• 2 cups sour cream
• 1/2 cup prepared horseradish (or very finely grated fresh horseradish)
• 2 tsp. white vinegar
• 1/2 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper

In a medium bowl, mix sour cream, horseradish, vinegar, salt and pepper. Add more horseradish, salt, or pepper to taste. Refrigerate until serving.