Overnight Leftover Corned Beef & Irish Cheddar Strata with Crispy Hash Browns

March 14, 2019

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So I know, I know…St. Patrick’s Day hasn’t even happened and here I am talking about corned beef leftovers. But I just want you to be ready, you know…have a plan, be one step ahead…you get it. And this Corned Beef & Irish Cheddar Strata will do that for you. A strata is basically a savory bread pudding. And this one has layers of gorgeous corned beef and creamy Irish cheddar. But wait, I’m not done. If that didn’t have your mouth-watering, it is topped with crispy hash browns!

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And here is the amazing thing – you do the majority of the preparation the night before you want to serve it. So after you enjoy your St. Patrick’s Day corned beef and cabbage, you take a few seconds to assemble this strata. The pop it in the fridge and get on out there to enjoy the parades or parties or whatever shenanigans your heart desires. When you get up the next morning all you have to do while you’re having your coffee and swearing that you’ll never drink again, is bake the strata. While it’s baking prepare the hash browns and voila! Your recovery brunch is ready! I’m assuming, of course, that you did partake in a few green beers…Not only will folks be thrilled by your big Corned Beef feast on St. Patrick’s, but you can wow them and cure their hangover the next morning with this yummy strata.

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Overnight Leftover Corned Beef & Irish Cheddar Strata with Crispy Hashbrowns

  • Servings: 4 -6
  • Difficulty: oh so easy
  • Print

Ingredients:

  • 6 – 8 slices (8 oz.) challah, sliced into 1″ cubes
  • 1 lb. leftover corned beef brisket, chopped or sliced
  • 8 oz. Irish cheddar, grated (I used Kerry Gold Cheddar)
  • 3 eggs
  • 1 1/2 cups half & half
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 10 oz. frozen mini potato hash browns (you can substitute in tater tots, or if you are feeling industrious, make a fresh batch of  hash browns from any leftover potatoes you might have from your St. Patrick’s Day feast)
  • minced fresh chives for garnish

Directions:

Butter an 8X8″ square dish. Spread 1/2 of the bread cubes over the bottom. Top with 1/2 of the corned beef and then scatter 1/2 of the cheese over that. Repeat the layering, ending with the cheese.

In a large bowl, whisk the eggs. Add the half-and-half, salt and pepper. Whisk until well combined. Pour the custard mixture evenly over the strata. Cover the strata with plastic wrap and weigh it down with heavy cans, bottles or pie weights. Chill overnight.

Preheat oven to 325°F.

Remove the strata from the fridge 20 minutes before baking and let it come to room temperature.

Bake until the center is puffed and the edges have pulled away from the sides – approximately 50 – 60 minutes.

Let strata stand while preparing the hash brown topping.

Cook hash browns according to package directions. You want the hash browns to be crispy, so possibly cook a bit longer than the package recommends.

Arrange the crispy hash browns over the top of the strata. Garnish with chives.

Enjoy!
Overnight Leftover Corned Beef Strata with Crispy Hashbrown Topping brought to you by Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Overnight Leftover Corned Beef & Irish Cheddar Strata with Crispy Hashbrowns:

Kerry Gold Cheddar

Le Creuset Square Baking Dish

 

 

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Irish Cheddar & Stout Biscuits

March 9, 2017

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Now who doesn’t love a big old flaky biscuit, especially when it is warm out of the oven and slathered with butter?

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I don’t know anyone who can resist them. And while there isn’t really any need to gild the lily as far as biscuits are concerned, I pretty much love them all, but I gotta say these Irish Cheddar & Stout Biscuits are pretty amazing.

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So what we’ve got here is a pretty standard biscuit, but since St. Patrick’s Day is just around the corner, I’ve added some lovely Irish ingredients like Guinness Stout, KerryGold Butter and some Irish Red Cheddar cheese.

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These little gems come together very quickly. As with making any biscuit, it is very important to keep all of the ingredients cold before they hit the oven. What you’ll end up with is a light, flaky biscuit chock full of savory Irish cheddar, scallions and a real depth of flavor from that Guinness beer.

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Tasty all on their own or the perfect accompaniment along side any irish stew, these Irish Cheddar & Stout Biscuits are a must for your St. Patrick’s Day celebrations!

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Irish Cheddar & Stout Biscuits

  • Servings: 12 -15 biscuits
  • Difficulty: easy
  • Print

recipe from: Coley Cooks

Ingredients:

  • 2 1/4 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 4 Tablespoons Irish Butter (like KerryGold) frozen plus 2 Tablespoons melted
  • 6 oz. sharp Irish Cheddar, grated
  • 2 scallions, sliced
  • 1 Tablespoon dijon mustard
  • 7 oz. Irish Stout (like Guinness) or other dark beer, cold

Directions:

Combine the flour, baking powder, baking soda, sugar and salt in a mixing bowl and whisk together.

Grate the frozen butter into the flour mixture and quickly toss to coat all of the butter pieces. Place the bowl in the freezer to keep cold while you grate the cheese, slice the scallions and whisk the mustard into the beer.

Once all items are prepped and ready to go, remove the bowl from the freezer and mix in the cheese and scallions.

Make a well in the center and pour the mustard beer mixture into it. Mix together using a rubber spatula. Take care to only mix it until it just comes together – over mixing can result in a tough biscuit.

Turn the dough out onto a lightly floured counter and fold it over onto itself a couple of times to bring the dough together. Pat it down until it reaches a thickness of 1 – 1 1/2 inches.

Cut biscuits out using a sharp biscuit cutter. ( I used a 2 1/4″ cutter) Remember not to twist the cutter, just push straight down. Twisting the cutter can cause the biscuits not to rise as high as they otherwise would.

Place the biscuits on a parchment lined sheet pan. Put the sheet pan in the freezer while the oven is preheating to 450°F.

Once the oven is preheated, remove the biscuits from the freezer and put them into the oven. Immediately turn the heat down to 425°F. Bake for 15 -20 minutes until they are golden brown.

Remove from the oven and immediately brush with melted butter.

Serve warm.

Enjoy!

Irish Cheddar & Stout Biscuits brought to you by: Runcible Eats (www.leaandjay.com)

Links for helpful kitchen tools and Ingredients for Irish Cheddar & Stout Biscuits:

4 Piece Stainless Steel Biscuit Cutter Set

Mason Cash The Forest Owl Mixing Bowl

Pastry Brush set

 


Irish Leek & Cheddar Tart

March 9, 2014

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There’s more than one day to a weekend. At least that’s what I’ve been told, even though it often feels like the weekend only spans a couple of hours, whereas the work week seems to go on for a bit shy of eternity. Well yesterday, I gave you a great brunch recipe for that Caramel Apple & Irish Whiskey Clafoutis, but I’ve got another great one all lined up for today and since the weekend seems to still be lingering around a bit, maybe you could jump on into the kitchen and whip up this Irish Leek & Cheddar Tart.

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Though this delicious tart should not be relegated to the breakfast/brunch time slot by any means. Truth be told though, we’ve added a simple green salad and eaten this tart for lunch or dinner just as many times as it has appeared in the morning. We are big leek fans around here and will gobble them up in no time flat even when they are just simply sautéed in butter, but once you add some stout beer, nutmeg, and thyme into the mix. Look out!

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The stout adds a real depth of flavour to those leeks. And the sharp Irish cheddar perfectly completed the dish, turning a tart with very simple ingredients into an indulgent delight. Categorize this recipe under “eat anytime” and often!

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Irish Leek & Cheddar Tart

recipe adapted from: Wee Kitchen

Ingredients:

  • 1/2 of Perfect Flaky Pie Crust recipe (recipe found below…or use store-bought if pressed for time)
  • 1 1/2 lbs. leeks, white and pale green parts, washed and chopped
  • 4 oz. ( 1/2 stick) butter
  • 1 Tablespoon flour
  • 3/4 cup Guinness or Murphy’s Stout beer
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 3-4 sprigs of thyme, leaves only
  • 1/4 cup milk
  • 1 egg, beaten
  • 3 1/2 ounces mature Irish Cheddar Cheese ( I used Kerrygold)

Directions:

Make batch of shortcrust pastry, or open box if using store-bought. Roll out shortcrust pastry on lightly floured work surface. Line 9″ tart pan with the dough. Cover the dough with a piece of aluminum foil and freeze for about 30 minutes.

Preheat oven to 375°F. Place dough-lined pan on a baking sheet with aluminum foil in place. Fill foil with beans or pie weights. Bake dough for 20 minutes, or until dough is beginning to turn golden.

Meanwhile, make the filling. In large saucepan melt the butter. Add the leeks and cook until tender, about 10 – 15 minutes, stirring occasionally. Stir the flour into the leeks and cook for 30 seconds to 1 minute more. Add the stout beer, stirring continuously until combined. Add salt, pepper, nutmeg and thyme. Let mixture simmer until beer is reduced and a thick sauce remains. Remove from heat and set aside.

In bowl, whisk milk and egg together.

Set tart pan on a parchment lined baking sheet. Sprinkle half of grated cheddar over the pastry dough. Add the leek mixture and top with remaining cheddar cheese. Carefully pour the egg mixture into the tart pan over the leek/cheese filling. Return tart pan to oven and bake for 25 – 30 minutes until filling is puffed and golden brown.

Perfect Flaky Pie Crust

Originally adapted from: Inspired Taste but also appears in my Mushroom, Onion & Thyme Galette

Ingredients:

(this recipe makes dough for two pie crusts – you will only need 1 for this tart recipe)

  • 2 1/2 cups (360 grams) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup (227 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
  • 6 tablespoons vodka (chilled)
  • 2 Tablespoons ice water

Directions:

This recipe will make enough dough for two pie crusts. You will only need one for this tart recipe. You can either half the recipe or go ahead and make the whole thing and freeze half so you’ll be ahead of the game next time you need shortcrust pastry.

Mix 6 tablespoons of vodka and 2 tablespoons of water. Put in fridge or freezer (don’t forget it) to chill.

Add 1 1/2 cups flour, salt to a food processor. Pulse 2 to 3 times until combined.

Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).

Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).

Transfer to a medium bowl then sprinkle 6 tablespoons of ice water/vodka over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water/vodka and continue to press until dough comes together.

Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

Enjoy!


Guinness Irish Apple Beer Bread & Spicy Guinness Cheddar Spread

March 1, 2014

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Here it is March 1st already! That means today is the first day of my annual blog-stravaganza leading up to St. Patrick’s Day on March 17th. Yup…I will be publishing one Irish-y recipe every day until March 17th. This is the 3rd year that I have done this and if you are looking for some tasty Irish-y dishes for St. Patrick’s Day, I hope you will follow along here each day. But I should also mention that I have quite a back catalog of Irish-y recipes from the past years. Just click on Runcible Eats/Recipes at the top of the navigation bar and scroll down to St. Patrick’s Day to see them.  (or just click here and scroll down)

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This year we’re going to get underway with a great recipe for a quick beer bread using… you guessed it – Guinness! Now you know that a bread made with Guinness is going to be fantastic. Cooking anything with Guinness just seems to improve it whether it be a hearty beef stew or a rich chocolate cake. Guinness stout seems to give everything a real depth of flavour. And this Guinness Irish Apple Beer Bread not only has yummy Guinness goodness in it, but it also has delicious apple butter added into the mix! I used some of my homemade Drunken Granny Apple Butter, but if you don’t have time to whip up a batch of your own, any store-bought apple butter will do in a pinch.  Being a quick bread, there are no rise times involved, so you’ll have two loaves out of the oven and ready for snacking before you know it. The bread is very moist and bursting with apple flavour. I like mine slathered in butter.

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The folks at A Spicy Perspective, the blog where I came across the original recipe, suggested that it paired well with a sharp cheddar spread. Apples and cheddar do taste great together, so I adapted a spicy cheddar spread from the folks at Cabot Creamery that I already had in my repertoire. Since this is for St. Patrick’s Day, I decided to Irish it up a bit and used Kerrygold Reserve Cheddar Cheese and a bit more Guinness (of course). Folks loved the resulting Spicy Guinness Cheddar Spread, both on the bread and on crackers as  well.

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This bread would work well with whatever St. Patrick’s Day feast you are preparing, but would also be very welcome at your St. Patrick’s Day breakfast table. Or as a mid-day snack to sop up some of those pints, I mean as a bit of pick-me-up. Make a couple of loaves today and don’t forget the Spicy Guinness Cheddar Spread! (That’s one down and 16 more days to go!)

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Guinness Irish Apple Beer Bread

recipe adapted from: A Spicy Perspective

Ingredients:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups Drunken Granny Apple Butter, or your favourite Apple Butter
  • 12 oz. Guinness Stout beer
  • 1 Tablespoon Lyle’s Golden Syrup (can substitute in 1 T Molasses)
  • 4 cups all-purpose flour
  • 2 Tablespoons baking powder
  • 1 teaspoon salt

Directions:

Preheat oven to 350° F. Butter and flour two 8 1/2 x 4″ loaf pans.

Cream butter and sugar together until fluffy. Add eggs, apple butter, Guinness and golden syrup. Mix well.

In a separate bowl, whisk the flour, baking powder and salt together. Slowly add dry mixture to the wet mixture. Mix until just combined.

Pour the batter evenly into the prepared loaf pans. Baked for 60 – 70 minutes, until a toothpick inserted into the middle of the loaf comes out clean.

Cool bread in the loaf pans for 10 minutes before gently inverting on to a wire rack to cool completely.

Spicy Guinness Cheddar Spread

recipe adapted from: Cabot Cheese

Ingredients:

  • 8 ounces Kerrygold Reserve Cheddar, grated (about 2 cups) *
  • 1/4 cup  Sour Cream
  • 2 tablespoons salted butter, cut into small pieces
  • 1 tablespoon Guinness Stout
  • Large pinch freshly ground nutmeg
  • Pinch ground red pepper (cayenne)

Directions:

Place grated cheddar, sour cream, butter, Guinness, nutmeg and cayenne pepper in bowl of  food processor and pulse until smooth.

* You can substitute in another cheddar if you are not able to find Kerrygold. I will mention though that you should buy a block of cheddar and grate it yourself. Do not use bags of shredded cheese. The pre-shredded cheese is coated with cellulose or corn starch to keep it from sticking together and could cause your cheese spread to be less creamy than it could be if you grated the cheese at home.

Enjoy!


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