Corned Beef and Cabbage

In this take on the classic Irish-American boiled dinner, the vegetables are drizzled with garlic butter and broiled for added flavor. Pickling spice is a blend of cardamom, bay leaves, ginger, peppercorns, and other flavorings; look for it in the spice aisle of your grocery store.

• 5 large cloves garlic, smashed
• 4 large sprigs fresh thyme  
• 3 Tbs. pickling spice
• 2 dried bay leaves  
• 1 Tbs. black peppercorns 
• 1 4- to 5-lb. corned beef brisket 
• 4 medium red potatoes (about 1-1/2 lb.), scrubbed and quartered
• 4 large carrots (about 1 lb.), peeled and cut into 2-inch lengths  
• 2 large yellow onions (about 1 lb.), quartered 
• 2 large celery stalks, cut into 2-inch lengths 
• 1 large head green cabbage (about 3 lb.), outer leaves discarded, quartered 
• 3 oz. (6 Tbs.) unsalted butter 
• Kosher salt and freshly ground black pepper
• Malt vinegar, for drizzling (optional) 

Cut a 5-inch square of cheese cloth and lay it on a flat work surface. Put 4 of the garlic cloves, the thyme, pickling spice, bay leaves, and peppercorns in the center of the cloth. Tie the opposite corners together, creating a pouch.

Put the brisket and the spice pouch in a 12-quart stock pot and add enough cold water to cover the brisket by 4 inches. Bring to a boil over high heat and then reduce the heat to maintain a simmer, cover, and cook until the beef is nearly fork-tender, about 3-1/2 hours. 

Add the potatoes, carrots, onions, celery, and cabbage. Simmer until the meat is fork-tender and the vegetables are just tender, about 30 minutes more. With tongs, transfer the meat to a cutting board, tent with foil, and let rest for 15 minutes. 

Using a wire skimmer or slotted spoon, transfer the vegetables to a foil-lined baking sheet. Reserve the cooking liquid and discard the spice pouch. 

In a 1-quart saucepan, melt the butter over medium-low heat and add the remaining garlic clove. Cook until the garlic is lightly browned, about 5 minutes. Discard the garlic.

Meanwhile, position a rack in the center of the oven and heat the broiler on high. Drizzle the butter over the vegetables and broil until lightly browned, about 5 minutes. 

Slice the corned beef and arrange on a serving platter, surrounded by the vegetables. Drizzle some of the cooking liquid over the meat and pass the remaining liquid and malt vinegar (if using) on the side. Serve hot.

Potato & Rutabaga Gratin with Blue Cheese

While rutabagas taste and behave a lot like turnips, they’re nuttier, less peppery, and creamier, which is why I prefer them in gratins. The easiest way to peel a rutabaga— especially a waxed one—is with a sharp paring knife. Use a very sharp knife or a mandoline to slice the rutabaga and potatoes.

• 3 cups heavy cream
• 2 cloves garlic, peeled and smashed
• 1 bay leaf
• 2 hearty sprigs fresh thyme
• Pinch freshly grated nutmeg
• 3 Tbs. melted unsalted butter; more butter for the foil
• 1 medium rutabaga (about 1-1/2 lb.), peeled, quartered, and very thinly sliced
• 2 to 3 russet potatoes (about 1-1/2 lb.), peeled and very thinly sliced
• Salt and freshly ground black pepper
• 4 oz. blue cheese, such as Maytag, Roquefort, or Bleu d’Auvergne, crumbled
• 3 Tbs. fresh breadcrumbs, toasted (see How to make fresh breadcrumbs for instructions)

Tip:

For the neatest servings, let the gratin sit for at least 10 min. before slicing.

Heat the oven to 375°F. Rinse a small saucepan in cold water (this will make the pan easier to clean later), add-the cream, garlic, bay leaf, thyme, and nutmeg. Bring to just below a simmer over medium heat, remove from the heat, cover, and set aside to infuse for about 30 min.

Brush a large gratin dish or 3-qt. flameproof casserole dish with a little of the melted butter. Arrange half of the rutabaga slices in the bottom of the dish, followed by half of the potato slices. Season with salt and pepper. Dot the surface with the blue cheese. Continue with another layer of rutabaga slices and a final layer of potatoes. Season the top with salt and pepper. Strain the seasoned cream over the top. In a small bowl, combine the breadcrumbs with the remaining melted butter and sprinkle over the top. Butter the dull side of a large sheet of foil and cover the gratin. Bake for 40 min., remove the foil, and continue to bake until the top is browned, the sides are bubbly, and the potatoes are tender when pierced, another 30 to 40 min. Let sit for 10 min. before serving.

Forty Shades of Green Salad

I named this light, refreshing salad after a famous song by Johnny Cash about Ireland. It’s a nice starter or side for spring menus.

For the vinaigrette:

• 3 Tbs. extra-virgin olive oil
• 1 Tbs. plus 1 tsp. fresh lime juice
• 1 tsp. honey
• Big pinch of kosher salt
• 1 coarse grind of fresh pepper

For the salad:

• 1 large head Boston lettuce, largest outer leaves and damaged leaves removed, washed, dried, and torn into bite-size pieces
• 3/4 cup loosely packed fresh parsley leaves (I like a mix of flat and curly)
• 1 large (or 1-1/2 small) Belgian endive, damaged leaves removed, halved lengthwise, cored and thinly sliced crosswise (1/4 inch)
• 2 to 3 scallions (white and light green part only), very thinly sliced on the diagonal
• 1 small ripe but firm avocado

Make the vinaigrette:

In a small bowl, combine all the vinaigrette ingredients and whisk until thoroughly emulsified (it will look creamy).

Make the salad:

In a large mixing bowl, combine the lettuce, parsley, endive, and scallions. Gently toss the greens thoroughly with about 2 Tbs. of the vinaigrette. Mound the greens onto four salad plates (white looks nice), arranging any endive and parsley pieces that have fallen to the bottom of the bowl on top.

Cut the avocado in half and remove the pit. Slide a large spoon between the skin and flesh to peel each half. Slice the avocado halves crosswise in very thin half-moons (1/8 inch thick).

With the flat side of a chef’s knife, transfer the avocado halves to the mixing bowl, fan them out slightly, drizzle over another 1 Tbs. of the vinaigrette, and gently toss just to coat the avocado, keeping the slices somewhat together. Arrange a little pile of avocado slices on one quarter of the salad, propped up against the mound of leaves. Drizzle the whole salad with a tiny bit more vinaigrette and serve right away.

Corned Beef Hash

Use your leftover corned beef to make this revelatory hash, perfect for Sunday brunch. Four kinds of root vegetables, sauteed to caramelize them and bring out their sweetness, make the perfect counterpart to the salty corned beef.

• 6 Tbs. vegetable or canola oil; more as needed
• 1 medium russet potato, peeled & cut into 1/2-inch dice (about 2 cups)
• 1 medium celery root, peeled & cut into 1/2-inch dice (about 2-1/2 cups)
• 1 medium yellow onion, cut into 1/2-inch dice (about 1 cup)
• 1 small purple-top turnip (or 1/2 Macomber turnip), peeled & cut into 1/2-inch dice   (about 1 cup)
• 1/8 large rutabaga, peeled & cut into 1/2-inch dice (about 1/2 cup)
• 1 medium clove garlic, minced
• 1 Tbs. fresh thyme leaves
• 3 Tbs. unsalted butter
• 1 lb. cooked corned beef, cut into 1/2-inch dice (about 3-1/2 cups)
• 1 cup reserved corned beef cooking liquid, or lower-salt beef or chicken broth
• 1 Tbs. chopped fresh flat-leaf parsley
• 1 Tbs. thinly sliced chives
• Kosher salt and freshly ground black pepper

In a 12-inch skillet, heat 1/4 cup of the oil over medium-high heat. Add the potato, celery root, onion, turnip, rutabaga, garlic and thyme, and cook, stirring occasionally, until the vegetables are golden-brown on all sides, 7 to 8 minutes.

Add 3/4 cup of the brisket cooking liquid. Cook on medium-high heat to reduce the liquid to a syrupy consistency, about 2 minutes. Add 2 Tbs. of the butter and stir until melted and well mixed with the vegetables. Remove from the heat and set aside.

Heat the remaining 2 Tbs. oil in a large (11- to 12-inch) cast iron pan or heavy-duty skillet over high heat. Add the corned beef in a single layer. Sear without stirring until it develops good color, about 3 minutes. Stir the beef and add 1 Tbs. of additional oil if the pan looks dry. Sear for about 3 more minutes to brown on the other sides.

Fold in the vegetables and the remaining 1/4 cup cooking liquid. Stir in the remaining 1 Tbs. of butter, and the parsley and chives. Cook over medium heat until the liquid is completely evaporated, about 5 minutes. Season to taste with salt and pepper.

Shepherd’s Pie with Cheddar-Spiked Mashed Potatoes

My mom is the queen of meat stews. This shepherd’s pie is no exception. The filling is a perfect blend of meat and vegetables, simmered together and then baked under a golden brown mashed potato topping—a true comfort meal. My whole family loves this dish. Let’s face it, what toddler doesn’t love mashed potatoes? If you don’t eat red meat, substitute cubed chicken breast or thigh meat or turkey breast or tenderloin (the cooking time remains the same). Since this recipe has a longer walk-away time than most other recipes, take advantage of it and catch up with work or relaxation!

Filling:

• 1 Tbs. olive oil
• 2 medium carrots, chopped
• 1 cup pearl onions (frozen or jarred, no need to thaw if frozen)
• 2 cloves garlic, minced
• 1-1/4 lb. lean beef round, cut into 1-inch cubes
• 1 Tbs. all-purpose flour
• 1 tsp. dried oregano
• 1/2 tsp. table salt
• 1/2 tsp. freshly ground black pepper
• One 28-oz. can diced tomatoes

Cheddar-Spiked Mashed Potatoes:

• 2 medium Idaho potatoes, peeled and cut into 1-inch chunks
• 1/2 cup shredded reduced-fat cheddar cheese
• 1/4 cup low-fat sour cream
• Table salt and freshly ground black pepper

Heat the oil in a large skillet over medium heat. Add the carrots, onions, and garlic and cook, stirring, until softened, about 3 minutes. Using a slotted spoon, remove the vegetables from the pan and set aside.


Add the beef to the hot skillet and brown on all sides, about 5 minutes. Add the flour, oregano, salt, and pepper and stir to coat the beef. Return the vegetables to the skillet and stir in the tomatoes. Bring to a simmer, reduce heat to medium-low, partially cover the pan, and simmer until the beef is cooked through, about 10 minutes.


Meanwhile, place the potatoes in a large saucepan and pour over enough water to cover. Set pan over high heat, bring to a boil, and boil until the potatoes are fork-tender, 8 to 10 minutes. Drain and return the potatoes to the pan. Add the cheese and sour cream and mash until smooth and well combined. Season to taste with salt and pepper. At this point, the potatoes should be slightly thin and easy to spread over the beef mixture. If they’re not, add more sour cream or low-fat milk.


Transfer the beef mixture to a deep dish pie plate or shallow casserole dish. Spoon the mashed potatoes over the top and, using the back of a spoon, make an even layer.

If you're stopping here:

Let cool for 15 minutes, then cover the dish with plastic wrap and refrigerate up to 3 days or freeze up to 3 months. Thaw completely in the refrigerator or microwave before baking.

When you're ready to eat:

Preheat the oven to 400ºF. Place the casserole dish on a baking sheet and bake until top is golden brown and filling is bubbly, 20 to 25 minutes (the baking sheet prevents messy oven cleanups, in case the filling bubbles over). Let rest 5 minutes before serving.

Shepherd's Pie

Though these days it's often made with beef, classic shepherd's pie is made with a rich filling of ground (or leftover) lamb in gravy beneath a blanket of buttery mashed potatoes.

For the filling:

• 3 Tbs. olive oil
• 2 medium onions (10 oz. total), finely chopped
• Salt and freshly ground black pepper
• 3 lb. ground lamb
• 3 cloves garlic, minced
• 2/3 cup red wine
• 2/3 cup homemade or low-salt canned chicken broth
• 1 14-oz. can whole peeled tomatoes, drained and crushed
• 3 Tbs. tomato paste
• 4-inch sprig fresh rosemary
• 6 stems fresh parsley
• 1/2 cup chopped fresh parsley leaves

For the topping:

• 3 lb. russet potatoes, peeled and cut into 2-inch chunks
• kosher salt
• 1/2 cup milk
• 5 Tbs. unsalted butter
• Freshly ground black pepper

Make the lamb filling:

In a large, deep skillet or Dutch oven, heat the oil over medium-high heat, add the onions, season with a pinch of salt and cook, stirring frequently, until the onions are soft and light golden brown, about 10 minutes. Add the meat and cook, stirring occasionally, until the meat has lost its pink color. Season with 1 tsp. kosher salt and 1/4 tsp. freshly ground pepper. Add the garlic and the wine. Raise the heat if necessary so that the wine simmers vigorously and reduces down slightly (the meat will be giving off juices, too.) Add the chicken broth, tomatoes, tomato paste, rosemary, and parsley stems. Adjust the heat until you have a lively simmer and cook the meat, stirring occasionally, until the liquid has reduced to a sauce consistency and cloaks the meat, like a bolognese sauce.

Remove from the heat, let the meat cool slightly, remove the herb stems, and then stir in the parsley leaves. Taste and adjust salt and pepper.

Make the potato topping:

Boil the potatoes in a large pot of salted water until they’re very tender when poked with a knife. Drain them and return them to the pot. Put the pot over low heat and dry out a little more moisture from the potatoes by shaking them over the heat for a minute or two. Remove from the heat and mash with a hand masher or wooden spoon. Gradually beat in the milk and 1-1/2 tsp. salt and then the butter. When the potatoes are smooth, season with pepper, taste and add more seasoning or milk, if necessary. The consistency should be fairly thick because the potatoes will soak up liquid from the meat filling during cooking.

Assemble the dish:

Heat the oven to 375°F. Spread the meat filling in a 9x13-inch baking dish. Drop large spoonfuls of potatoes evenly over the surface of the meat and gently spread to get an even layer; it shouldn’t be perfectly smooth. Bake 30 to 40 minutes in the hot oven until the potatoes are golden brown and the filling is bubbling around the edges. Let cool at least 15 minutes before serving.

Cream Scones

While most scones are made with cream, the secret to this version is whipping the cream to soft peaks before folding it with the dry ingredients. The air trapped in the cream helps the scones rise, making them extra soft and light. Brushing the scones with a little extra cream and sprinkling them with sugar adds crunch and makes the tops sparkle a bit. If you prefer to skip that step, you’ll get more rustic-looking but equally tasty scones.

• 1 cup plus 2 tsp. chilled heavy cream
• 10-5/8 oz. (2-1/3 cups) unbleached all-purpose flour; more as needed
• 3 Tbs. granulated sugar
• 1 Tbs. baking powder (preferably aluminum-free)
• 3/8 tsp. fine sea salt or table salt
• 5 oz. (10 Tbs.) chilled unsalted butter, cut into 1/2-inch cubes
• 1 Tbs. plus 1 tsp. honey
• 1 Tbs. turbinado sugar (such as Sugar in the Raw) or granulated sugar

Chill a medium metal mixing bowl and the beaters of an electric hand mixer (or the bowl and whisk attachment of a stand mixer) in the refrigerator for at least 15 minutes.

Position a rack in the lower third of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with parchment.

Beat 1 cup of the cream in the chilled bowl on medium-high speed just until soft peaks form, 1-1/2 to 2-1/2 minutes; refrigerate while you mix the other ingredients.

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the butter and toss with your fingers to coat. Press the butter between your fingers to form very thin flakes, tossing them back in the flour mixture between passes until all of the butter is pressed into dime-size flakes.

Make a well in the center of the mixture and add the whipped cream and honey. Use a silicone spatula to fold the ingredients together until incorporated.

Lightly knead the dough in the bowl just until it holds together. Turn it out onto a lightly floured counter. Gently knead it a few more times, then transfer it to a 9-inch cake pan lined with plastic wrap and pat it into a flat disk (or shape it by hand on a cutting board into a 9 x 3/4-inch disk). Cover with plastic wrap and refrigerate for 10 minutes.

If the dough was shaped in a cake pan, invert it onto a cutting board. Remove the plastic.

With a sharp knife, cut the dough into 8 even wedges. Arrange the wedges 2 inches apart on the baking sheet. Brush the scones with the remaining 2 tsp. cream and sprinkle with the turbinado sugar.

Bake the scones until lightly browned on top, 15 to 20 minutes.

Spread an unscented, lint-free linen or cotton towel on a large wire rack and put the baked scones on top. Fold the towel over loosely and allow the scones to cool until warm or at room temperature before serving.

Ginger Cake

This cake is very much like a traditional gingerbread, except that it’s made with buttermilk and is extra tender and moist. Serve it on its own with lightly sweetened whipped cream, or use it to make Ginger Cake Trifles.

• 4 oz. (1/2 cup) unsalted butter, at room temperature; more for the pan
• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
• 2 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. ground cloves
• 1/4 tsp. table salt
• 1 Tbs. minced fresh ginger
• 1/4 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 1 large egg, at room temperature
• 1/2 cup unsulfured mild molasses
• 1/2 cup buttermilk, at room temperature

Position a rack in the center of the oven and heat the oven to 350°F. Butter the sides of an 8x8-inch square cake pan and line the bottom of the pan with parchment. In a medium bowl, mix the flour, ground ginger, cinnamon, baking soda, cloves, and salt. Set aside.

Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, about 1 minute. Add the fresh ginger and mix until just combined. Add both sugars and beat on medium speed until well combined and fluffy, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Add the egg and mix on medium speed until well combined. Turn the mixer to low and slowly add the molasses. Add about one-third of the dry ingredients and mix until just combined. Add one-third of the buttermilk and mix until just combined. Add the remaining dry and wet ingredients in four more additions, finishing with the buttermilk and mixing until just combined after each addition. Scrape the batter into the cake pan and spread it evenly.

Bake the cake until a skewer inserted into the center comes out clean, 30 to 35 minutes. Let the cake cool completely in the pan, at least an hour.

Guinness-Gingerbread Cupcakes

These cupcakes, inspired by New York City pastry chef Claudia Fleming, are an intriguing combination of gingerbread and rich, malty stout. Topped with a bright-tasting lime frosting to complement the spicy cake, these cupcakes make a perfect grown-up treat for St. Patrick’s Day.

For the cupcakes:

• 1/2 cup stout beer, such as Guinness
• 1/2 cup  mild-flavored molasses
• 1/2 cup vegetable oil
• 1/4 tsp. baking soda 
• 3/4 cup packed light brown sugar
• 1-1/3 cups all-purpose flour
• 1-1/4 tsp. baking powder
• 2 tsp.ground ginger
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/2 tsp. table salt
• 2 large eggs, at room temperature
• 1/2 cup finely minced candied ginger

For the frosting

• 4 Tbs. (2 oz.) salted or unsalted butter, at room temperature
• 1-1/2 cups confectioners' sugar, sifted
• 2-1/2 Tbs. freshly squeezed lime juice, or more to taste
• 1 Tbs. whole milk

• Strips of candied citrus peel or candied ginger, for garnish

Make the cupcakes:

Preheat the oven to 350°F. Line a standard 12-cup muffin tin with cupcake liners.

To make the cupcakes, in a very large saucepan, bring the stout, molasses, and oil to a boil over medium-high heat. Remove from the heat and whisk in the baking soda until dissolved. (The mixture will foam up, then settle down.) Stir in the brown sugar, then let cool until tepid.

 

Into a small bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, and salt.

 

Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated. Don’t overmix. Gently stir in the minced candied ginger.

 

Divide the batter among the cupcake liners and bake until the cupcakes feel just set in the center, 22 to 24 minutes. Let cool completely.

Make the frosting:

In a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 10 seconds. Decrease the speed to low and, with the mixer running, gradually add half of the confectioners' sugar. Stop the mixer and scrape down the bowl as needed to make sure the ingredients are being incorporated. Add the lime juice, then add the remaining confectioners' sugar. Once the sugar is incorporated, add the milk. Beat the frosting on high speed until completely smooth and fluffy, about 3 minutes. Taste, and add a few more drops of lime juice, if desired.

 

Transfer the frosting to a pastry bag fitted with a star tip. Remove the cupcakes from the muffin tin. Pipe rosettes of frosting in the center of each cupcake. (If you don’t have a pastry bag, you can spoon a mound of frosting decoratively in the center.) Garnish each with strips of candied citrus peel or a piece of candied ginger.

Irish Butter-Poached Scallops with Leeks and Sweet Garden Peas

Irish butter is much richer and has fewer milk solids than the everyday butter sold in the United States. You can substitute the more widely available European-style butter, which, like Irish butter, is higher in butterfat than standard U.S. butter.

For the gremolata

• 1 cup coarsely shredded dried bread crumbs
• 2 to 3 Tbs. olive oil
• Sea salt and freshly ground black pepper
• 1 clove garlic, finely minced
• Grated zest of 1 lemon
• 1/2 cup chopped fresh flat-leaf parsley or chives

• 1 large leek, white and light green parts only, outer layers discarded and thinly sliced (3 to 3-1/2 cups)
• 2 Tbs. unsalted butter
• 3 Tbs. crème fraîche or heavy cream
• 1/4 cup water
• 1/2 tsp. sea salt
• 7 grinds of black pepper
• 1-3/4 to 2 cups shelled fresh or frozen English peas
• 12 to 18 jumbo scallops, depending on everyone’s appetite
• Sea salt and freshly ground black pepper
• 1 cup clarified Irish butter
• Grated zest and juice of 2 lemons
• Watercress sprigs, for garnish

Tip:

To clarify the butter, melt it over low heat for 10 to 15 minutes, until golden but not browned. Pour through a fine-mesh sieve or a coffee filter into a heatproof container, leaving the milk solids behind in the sieve or filter.

Make the gremolata:

Preheat the oven to 350°F. Put the bread crumbs in a small bowl, drizzle with the olive oil, season with salt and pepper, and toss to coat evenly. Spread in a pie pan or small baking sheet and toast for 7 to 8 minutes, until golden brown. Remove from the oven and let cool completely. Just before serving, stir in the garlic, lemon zest, and parsley.

Prepare the leeks and peas:

In a saucepan, combine the leek, butter, crème fraîche, water, salt, and pepper and bring to a boil. Reduce the heat to a simmer and cook for 1 to 2 minutes, until the leeks are a little tender and the sauce is reducing. Use your best judgment as to when to add the peas. If they are fresh but starchy they may take some time, so add them as soon as the leeks start to soften. If they are frozen, they may take just 2 to 3 minutes, so add them at the end. Shake the pan occasionally during cooking to change what is on the bottom of the pan with what is on the top. Cook until the vegetables are tender.

Finish the dish:

Once the vegetables are cooking, season the scallops on both sides with salt and pepper. In a big sauté pan (large enough to hold all of the scallops in a single layer), melt the butter over medium heat. When the butter is hot and foamy, add the scallops and poach gently for 3 to 5 minutes, basting as needed, until just done. They are ready when they feel just firm to the touch.

To serve, spoon the vegetables into individual deep plates or shallow soup bowls and top with the scallops. Add the lemon zest and juice to the butter from the scallop pan, then drizzle over the scallops. Sprinkle with some of the gremolata and garnish with the watercress.

Rhubarb Brown Sugar Crumble

A generous amount of oatmeal streusel tops this crumble, providing a crunchy contrast to the tart, juicy filling. Vanilla ice cream is a natural with this homey favorite.

• 1 Tbs. unsalted butter, softened at room temperature

For the topping:

• 4-1/2 oz. (1 cup) all-purpose flour 
• 1 cup lightly packed light brown sugar
• 1/2 cup old-fashioned oats
• 1/2 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• 4 oz. (8 Tbs.) cold unsalted butter, cut into small pieces

For the filling:

• 7 cups 1/3-inch-thick sliced rhubarb (about 2 lb.)
• 1 cup lightly packed light brown sugar
• 1/4 cup cornstarch
• 1 Tbs. fresh lemon juice
• 2 tsp. finely grated lemon zest (from 1 medium lemon, using a rasp-style grater)
• 1/4 tsp. kosher salt

Position a rack in the center of the oven and heat the oven to 350°F. Grease an 8x8-inch Pyrex baking dish with the softened butter.

Make the topping: In a food processor, combine the flour, brown sugar, oats, cinnamon, and salt and pulse several times to combine. Add the cold butter and pulse until the mixture has the texture of coarse meal and clumps together when squeezed lightly, about 1 minute.

Make the filling: Combine the rhubarb, brown sugar, cornstarch, lemon juice, lemon zest, and salt in a large bowl and stir with a spatula until evenly mixed. Transfer the rhubarb mixture to the baking pan, and sprinkle the topping evenly over the fruit; the pan will be very full, but the crumble will settle as it bakes.

Bake until the topping is lightly browned, the rhubarb is tender (probe in the center with a skewer to check), and the juices are bubbling thickly around the edges, 45 to 60 minutes. Transfer to a rack to cool to warm or room temperature and to allow the juices to thicken, at least 1 hour.

Rhubarb-Ginger Fool

This dessert is called a fool because, well, almost anyone can make it. Just combine the stewed fruit with freshly whipped cream.

• 1-1/2 to 2 lb. rhubarb
• 1 to 1-1/4 cups sugar
• 2 Tbs. chopped candied ginger
• 2 Tbs. freshly grated ginger
• 2 cups heavy cream

Tip:

For a smoother texture, purée the stewed rhubarb in a food processor before chilling it.

Trim the ends of the rhubarb and, if the stalks are more than 1 inch thick, cut them in half lengthwise. Cut the stalks into 1-inch-long pieces.

In a stainless-steel pan with a tight-fitting lid, combine the rhubarb, sugar, candied ginger, and fresh ginger. (There's no need to add water; though it will look dry at first, the rhubarb will release enough water to cook without scorching.) Cook over low heat until the rhubarb is tender and falling apart, about 30 minutes. Refrigerate until well chilled.

Whip the cream until it holds soft peaks. Gently fold in the chilled rhubarb mixture until well combined. Spoon into serving glasses or bowls and chill until ready to serve.

Avocado Frozen Yogurt

Rich, creamy, and the prettiest pale green, this frozen treat is a surprisingly delicious showcase for avocados.

• 2 cups whole milk
• 3/4 cup granulated sugar
• 1/2 tsp. pure vanilla extract
• 4 large egg yolks
• 1 cup plain whole-milk yogurt
• 1 Tbs. loosely packed finely grated lemon zest
• 1/2 Tbs. loosely packed finely grated lime zest
• 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into large chunks
• 2 Tbs. fresh lemon juice
• 2 Tbs. fresh lime juice

In a 3-quart saucepan, heat the milk and sugar over medium heat, stirring occasionally, until it just comes to a boil, about 4 minutes. Stir in the vanilla.


Prepare an ice bath by filling a large bowl with several inches of ice water. Put a smaller metal bowl in the ice water and set a fine strainer on top.


In a medium bowl, lightly beat the egg yolks. Pour about 1/2 cup of the milk mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Pour the egg mixture into the saucepan with the milk mixture and cook, stirring constantly with a wooden spoon, until the custard thickens slightly, enough to coat the back of the spoon, 4 to 8 minutes. Immediately pour the mixture through the strainer into the small bowl. Stir in the yogurt and zests and cool the custard completely by stirring it over the ice bath.


In a blender or food processor, purée the avocado with the lemon and lime juices and about 1 cup of the cooled custard until smooth. Fold the avocado mixture back into the custard. The mixture should be thick, creamy, and pale green. Freeze the custard in an ice cream maker according to the manufacturer’s instructions. Transfer the frozen yogurt to an airtight container and freeze until solid, at least 4 hours.

Creamy Lime Ricotta Tart in a Gingersnap Crust

• 15-oz. container whole-milk ricotta (about 1-1/2 cups)
• 3 oz. cream cheese, at room temperature
• 3/4 cup granulated sugar
• 2 Tbs. unbleached all-purpose flour
• 1/4 tsp. table salt
• 3 large egg yolks
• 1 Tbs. finely grated lime zest
• 1 Tbs. lime juice
• 1 Press-In Cookie Crust, baked and cooled (I like gingersnaps for this tart)
• Strips of lime zest, for garnish (optional)

Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, combine the ricotta and cream cheese. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 minutes. Add the sugar, flour, and salt and continue beating until well blended, about 1 min. Add the egg yolks, lime zest, and lime juice. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.

Bake the tart until the filling just barely jiggles when the pan is nudged, 30 to 35 minutes. Let cool completely on a rack. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve garnished with strips of lime zest, if you like.

Red Potato, Cabbage, Bacon & Gruyère Gratin

Serve this hearty gratin with roasted chicken, sausages, or pork.

For the topping:

• 4 strips thick-cut bacon, diced
• 1-1/2 cups fresh coarse breadcrumbs (from an airy, crusty loaf like ciabatta)
• 2 Tbs. unsalted butter, melted
• Kosher salt

For the gratin:

• 3 Tbs. unsalted butter, plus 1/2 tsp. for the dish
• 10 oz. Savoy cabbage, chopped (about 5 cups of roughly 3/4-inch pieces)
• Kosher salt and freshly ground black pepper
• 1 heaping Tbs. minced garlic
• 3/4 cup homemade or low-salt chicken broth
• 1/2 cup heavy cream
• 1-1/4 lb. red potatoes (4 medium), unpeeled
• 3 oz. grated Gruyère

Make the topping:

In a large saucepan, cook the diced bacon over medium heat until very crisp. With a slotted spoon, transfer the bacon to a plate lined with paper towels. Pour the fat out of the skillet and reserve the skillet (don’t clean it). Mix the breadcrumbs with the melted butter until well combined; add a pinch of salt and the bacon bits and set aside.

Prepare the gratin:

Heat the oven to 350°F. Rub a shallow 2-qt. gratin dish with 1/2 tsp. of the butter.

Over medium-low heat, melt the remaining 3 Tbs. butter in the pan in which the bacon was cooked. Scrape the browned bits from the bottom of the pan as the butter melts. Add the cabbage and season with about 1/4 tsp. salt and some pepper. Turn the heat to medium and cook, stirring frequently, until the cabbage is wilted and beginning to brown, 4 to 5 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Add the chicken broth and the cream, stir and scrape the pan, and remove from the heat.

Assemble and bake the gratin:

Cut the potatoes in half lengthwise and slice the halves thinly. Put the potatoes in a large bowl with a scant 2 tsp. kosher salt and a few grinds of pepper. Add the cabbage mixture, scraping the pan well. Add the Gruyère and, using a rubber spatula, mix gently and thoroughly. Scrape the mixture into the prepared gratin dish, smoothing and pressing until evenly distributed. Cover with the breadcrumb topping and bake until the topping is well browned and the potatoes pull away from the edges and are just tender enough to poke through with a fork, about 1 hour. Let cool for 15 to 20 minutes before serving.

Guinness-Gingerbread Cupcakes

These cupcakes, inspired by New York City pastry chef Claudia Fleming, are an intriguing combination of gingerbread and rich, malty stout. Topped with a bright-tasting lime frosting to complement the spicy cake, these cupcakes make a perfect grown-up treat for St. Patrick’s Day.

For the cupcakes:

• 1/2 cup stout beer, such as Guinness
• 1/2 cup  mild-flavored molasses
• 1/2 cup vegetable oil
• 1/4 tsp. baking soda 
• 3/4 cup packed light brown sugar
• 1-1/3 cups all-purpose flour
• 1-1/4 tsp. baking powder
• 2 tsp.ground ginger
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/2 tsp. table salt
• 2 large eggs, at room temperature
• 1/2 cup finely minced candied ginger

For the frosting

• 4 Tbs. (2 oz.) salted or unsalted butter, at room temperature
• 1-1/2 cups confectioners' sugar, sifted
• 2-1/2 Tbs. freshly squeezed lime juice, or more to taste
• 1 Tbs. whole milk

• Strips of candied citrus peel or candied ginger, for garnish

Make the cupcakes:

Preheat the oven to 350°F. Line a standard 12-cup muffin tin with cupcake liners.

To make the cupcakes, in a very large saucepan, bring the stout, molasses, and oil to a boil over medium-high heat. Remove from the heat and whisk in the baking soda until dissolved. (The mixture will foam up, then settle down.) Stir in the brown sugar, then let cool until tepid.

 

Into a small bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, and salt.

 

Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated. Don’t overmix. Gently stir in the minced candied ginger.

 

Divide the batter among the cupcake liners and bake until the cupcakes feel just set in the center, 22 to 24 minutes. Let cool completely.

Make the frosting:

In a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 10 seconds. Decrease the speed to low and, with the mixer running, gradually add half of the confectioners' sugar. Stop the mixer and scrape down the bowl as needed to make sure the ingredients are being incorporated. Add the lime juice, then add the remaining confectioners' sugar. Once the sugar is incorporated, add the milk. Beat the frosting on high speed until completely smooth and fluffy, about 3 minutes. Taste, and add a few more drops of lime juice, if desired.

 

Transfer the frosting to a pastry bag fitted with a star tip. Remove the cupcakes from the muffin tin. Pipe rosettes of frosting in the center of each cupcake. (If you don’t have a pastry bag, you can spoon a mound of frosting decoratively in the center.) Garnish each with strips of candied citrus peel or a piece of candied ginger.

Warm Chocolate-Stout Brownie Sundaes

Stout not only gives these brownies a moist texture but also serves as the base for an unusual chocolate sauce. If you can’t find chocolate stout, regular stout is fine.

For the brownies:

• 2 oz. (4 Tbs.) unsalted butter
• 3 oz. bittersweet chocolate (70% to 75% cacao), coarsely chopped (about 3/4 cup)
• 1/2 tsp. instant espresso powder
• 1/4 tsp. pure vanilla extract
• 1/8 tsp. table salt
• 1/2 cup packed dark brown sugar
• 1 large egg, at room temperature
• 1/4 cup chocolate stout, at room temperature
• 1-1/8 oz. (1/4 cup) unbleached all-purpose flour

For the sauce:

• 1/2 cup chocolate stout
• 3-1/2 oz. bittersweet chocolate (70% to 75% cacao), chopped (generous 3/4 cup)
• 2 Tbs. granulated sugar
• 1/4 cup heavy cream

For serving:

• 1 quart dulce de leche ice cream

Make the brownies:

Position a rack in the center of the oven and heat the oven to 375°F. Line 6 standard-size muffin cups with cupcake liners.

In a 4-cup Pyrex measuring cup, microwave the butter on high until melted and very hot, 60 to 90 seconds. Add the chocolate to the melted butter and microwave on high for 30 seconds; let stand 1 minute. Stir until the chocolate is completely melted and smooth, heating more, if necessary, in 15 second bursts.

Whisk the espresso powder, vanilla, and salt into the chocolate mixture. Whisk in the brown sugar until it begins to dissolve, about 30 seconds. Whisk in the egg until the mixture is thick and smooth, 30 to 45 seconds. Whisk in the stout and then the flour until the mixture is completely smooth, about 30 seconds.

Portion the batter evenly among the prepared muffin cups, filling each three-quarters full. Bake until the centers are barely set and a tester inserted in the center comes out with moist crumbs, 15 to 20 minutes. Transfer to a rack to cool slightly.

Make the sauce:

Meanwhile, in a heavy-duty 1-quart saucepan, boil the stout over high heat until reduced by half, 3 to 4 minutes. Remove from the heat. Add the chocolate and sugar; let stand 1 minute. Add the cream and whisk until smooth.

Serve the sundaes:

Remove the warm brownies from the liners and put them on small dessert plates. Top each with some of the ice cream and sauce and serve.

Chocolate Stout Cake

Rich, dark, and toasty stout beer plus deeply flavored molasses give the chocolate flavor of this cake some wonderful nuance. With this recipe, you can bake one big beautiful cake, perfect for entertaining, or a dozen irresistible miniature bundt cakes, perfect for gift giving.

For the cake

• 1-1/4 cups stout, such as Guinness (don’t include the foam when measuring)
• 1/3 cup dark molasses (not blackstrap)
• 7-1/2 oz. (1-2/3 cups) all-purpose flour
• 2-1/4 oz. (3/4 cup) unsweetened natural cocoa powder (not Dutch-processed); more for the pan
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
• 1-1/2 cups packed light brown sugar
• 3 large eggs, at room temperature
• 6 oz. semisweet chocolate, very finely chopped

For the glaze: (optional)

• 3/4 cup heavy cream
• 6 oz. semisweet chocolate

Position a rack in the center of the oven and heat the oven to 350ºF. Butter a 10- or 12-cup bundt pan (or twelve 1-cup mini bundt pans) and then lightly coat with sifted cocoa powder. Tap out any excess cocoa.

In a small saucepan over high heat, bring the stout and molasses to a simmer. Remove the pan from the heat and let stand while preparing the cake batter.

Sift together the flour, cocoa powder, baking powder, baking soda, and salt. With a stand mixer (use the paddle attachment) or a hand mixer, cream the butter in a large bowl on medium speed until smooth, about 1 minute. Add the brown sugar and beat on medium speed until light and fluffy, about 3 minutes. Stop to scrape the sides of the bowl as needed. Beat in the eggs one at a time, stopping to scrape the bowl after each addition. With the mixer on low speed, alternate adding the flour and stout mixtures, beginning and ending with the flour. Stop the mixer at least one last time to scrape the bowl and then beat at medium speed until the batter is smooth, about 20 seconds. Stir in the chopped chocolate.

Spoon the batter into the prepared pan (or pans), spreading it evenly with a rubber spatula. Run a knife through the batter to eliminate any air pockets. Bake until a wooden skewer inserted in the center comes out with only a few moist crumbs clinging to it, 45 to 50 minutes (about 35 minutes for mini cakes). Set the pan on a rack to cool for 20 minutes. Invert the cake onto the rack and remove the pan. Let cool until just barely warm.

Make the glaze, if using:

Bring the cream to a boil in a small saucepan over high heat. Remove the pan from the heat and add the chocolate. Let stand for 1 minute and then whisk until the chocolate is melted and smooth. Let cool for 5 minutes.

Drizzle the barely warm cake with glaze and then let cool to room temperature before serving.

Creamy Lime Ricotta Tart in a Gingersnap Crust

• 15-oz. container whole-milk ricotta (about 1-1/2 cups)
• 3 oz. cream cheese, at room temperature
• 3/4 cup granulated sugar
• 2 Tbs. unbleached all-purpose flour
• 1/4 tsp. table salt
• 3 large egg yolks
• 1 Tbs. finely grated lime zest
• 1 Tbs. lime juice
• 1 Press-In Cookie Crust, baked and cooled (I like gingersnaps for this tart)
• Strips of lime zest, for garnish (optional)

Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, combine the ricotta and cream cheese. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 minutes. Add the sugar, flour, and salt and continue beating until well blended, about 1 min. Add the egg yolks, lime zest, and lime juice. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.

Bake the tart until the filling just barely jiggles when the pan is nudged, 30 to 35 minutes. Let cool completely on a rack. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve garnished with strips of lime zest, if you like.

Filet Steaks with an Irish Whisky & Cream Pan Sauce

This is a take on Steak Diane, the famous tableside dish served for eons in fancy French and “Continental” restaurants. Instead of the traditional pounded steaks for Steak Diane, I prefer using 1-inch-thick butter-tender beef filet; its somewhat subtle flavor can use the boost of a zesty sauce.

• 4 1- to 1-1/4-inch-thick pieces beef tenderloin (about 7-1/2 oz. each)
• Kosher salt and freshly ground black pepper
• 1 Tbs. vegetable oil (if not using a cast-iron pan)
• 1 Tbs. unsalted butter
• 3 Tbs. finely chopped shallots (from 1 large shallot)
• 1/4 cup Irish whisky, such as Jameson, or brandy
• 1/2 cup homemade or low-salt canned beef or chicken broth
• 1/2 tsp. Worcestershire sauce
• 2 tsp. Dijon mustard
• 1/2 cup heavy cream
• 1/2 to 1 tsp. fresh lemon juice

Season each steak generously with salt and pepper. Heat a heavy-based (preferably cast-iron) skillet that’s large enough to hold the steaks over high heat until quite hot. (Add the 1 Tbs. vegetable oil if not using cast iron.) Test by touching the edge of one steak to the pan surface; it will sizzle briskly when ready. Immediately drop in the steaks and sear one side for 2 minutes. Sneak a peek to see if the first side is nicely browned. If not, continue to sear that side for another minute or so. Flip the steaks and sear the other side for 2 to 3 minutes. Reduce the heat to medium high, cook for another 2 minutes, flip, and cook until a digital instant-read thermometer in the center of the meat reads 120°F for rare or 125°F for medium rare, another 1 to 2 minutes. Transfer the steaks to the warm platter and let them rest, covered loosely with foil, while you make the sauce.

To make the pan sauce:

Return the unwashed pan to medium heat. Add the butter and let it melt. Add the shallots and cook, stirring, until fragrant and just tender, 1 to 2 minutes. Add the whisky or brandy and stir with a wooden spoon, scraping up any browned bits stuck to the pan. Add the broth and Worcestershire sauce, raise the heat to medium high, and bring to a boil. Whisk in the mustard and then the cream. Continue to cook at a boil, stirring, until reduced to a saucy consistency, 3 to 5 minutes. Taste the sauce and season with salt, pepper, and lemon juice. Serve the steaks with the sauce.