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St. Patrick’s Day Recipes

Moira Fennessey Corned Beef and Cabbage
Irish Tea Cake Ingredients:
Ingredients: • 3-4 lbs. flat corned beef brisket with spice packet
• 1/2 c. Irish butter, softened • 10 small russet potatoes
• 1 c. white sugar • 10 carrots, peeled, left whole or cut in half if preferred
• 2 eggs • 1 medium onion, chopped
• 1 3/4 t. vanilla • 3 Bay leaves
• 1 3/4 c. all purpose flour • 1 large head of cabbage, cut into small wedges
• 2 t. baking powder • Beef broth and 1 can of beer
• 1/2 t. salt Directions:
• 1/2 c. plus 2 T. milk 1. Place corned beef, spice pack, onion and
Set aside 1/4 c. confectioners’ sugar for dusting, and 1 c. of Bay Leaves into a large pot and cover with
crushed berries of choice beef broth and one can of beer. Cooking
Directions: broth should cover meat entirely. Cover the
Pre heat oven to 350 degrees F° pot and bring to a boil, then reduce heat to
Grease well and flour a 9 inch round pan. a simmer and cook until tender, about fifty
In a medium bowl, cream together the butter & sugar minutes per pound.
well until light and fluffy. Beat in the eggs, one at a time, mix- 2. When brisket is tender place potatoes and carrots in the pot and cook
ing until fully incorporated, stir in the vanilla. Combine the until almost tender. Then add cabbage and continue cooking until done but
flour, baking powder and salt; stir into the batter alternately not overcooked.
with the milk. If the batter is too stiff, one T. of milk may be 3. Remove cooked vegetables and set aside with cooking broth, place into
added. Spread the batter evenly into the prepared pan. a covered bowl.
Bake for 30 - 35 minutes (time depends upon oven), in 4. Remove meat, some cooking broth, cover with aluminum foil and let it
the preheated oven until a toothpick inserted into the center rest for about ten minutes.
comes out clean. Cool in pan on a wire rack, then turn out Place Brisket on a large serving platter, cut meat across the grain and place
onto a serving plate. Dust with confectioners’ sugar right cooked vegetables around the platter and serve.
before serving, and top with crushed berries.

Sebastien Thieffine Executive Chef Lavert
Executive Pastry Chef, The Ritz Carlton Resorts of Naples of CaterMasters
Irish Soda bread Tomato Bisque Soup
Ingredients: Ingredients:
• 1# 5 oz. All-purpose flour • 2lbs of Ripe Plum Tomatoes
• 1# 5 oz. Cake flour • 3 Shallots
• 2.2 oz. Baking powder • 3 Clove of Garlic
• 1.6 oz. Salt • 2 qtrs. Chicken Stock
• 0.5 oz. Baking soda • 1 Tsp Chopped Parsley
• 2.2 oz. Sugar • 1 Tsp Chopped Basil.
• 4.2 oz. Butter • ½ Cup of Heavy Cream
• 8.5 oz. Currants Season to Taste Prior to serving. Reduced Balsamic to Garnish.
• 1qt 4 oz. Buttermilk Directions:
Mix like biscuits. Sautee shallots in olive oil and add garlic and cook until translucent 5-6
Directions: Min. Add chicken stock and pre-roasted tomatoes (skinned, halved and seeds
In a mixing bowl add dry ingredients, mix until well removed) along with the herbs and cook on low heat for 35 min.
incorporated then add the cubed, cold butter and mix until Add more stock if you require a thinner soup, reduce more if you like a
sandy texture, then add buttermilk. Do not over mix, place thicker soup. Blend all ingredients with an immersion blender, then add heavy
in the refrigerator 4 hours minimum or overnight. cream. Serve hot with drizzle of reduced balsamic. You may use cheese puff
Roll the dough to ¾ of an inch thick. and cut into 2 inch pastry straws as a garnish
squares then egg wash with a brush. Slow roasting your own tomatoes will result in an intense, non-acidic
Bake on a sheet tray with parchment paper at 375F° in outcome. Depending on the tomatoes and how they have been roasted
a convection oven until golden brown. you may need to correct consistency. Addition of some tomato paste at
the end of the cooking stage may be necessary.