Corned Beef and Cabbage Rolls with Crybaby
1 large head green cabbage
2 cups cooked corned beef, diced
2 cups leftover boiled potatoes, diced
1 cup leftover boiled carrots, diced
3 tablespoons spicy mustard
1/3 lb wedge Crybaby, rind removed and coarsely grated
freshly ground pepper
1/2 c beef stock or corned beef broth
¼ lb wedge Mt. Tom, rind removed and finely grated
4 scallions, sliced thin
Rye bread for serving
1. Using a sharp knife, core out the thick stem from the bottom of the cabbage leaving all of the leaves intact. Place the cabbage head into a large pot with one inch of water. Cover the pot and bring the water to a boil. Steam the cabbage for 15 minutes. Once the cabbage has steamed, remove it from the pot and place it on a plate to cool.
2. Preheat oven to 400 F. In a large bowl, mix together corned beef, potatoes, carrots, mustard, and Crybaby. Season with salt and pepper to taste.
3. Once the cabbage is cool enough to handle, gently remove 14 of the outer leaves from the head. Only 10 leaves will be used, but this allows you to have a few extra in case a leaf tears.
4. Lay one of the cabbage leaves on a cutting board, with the stem facing towards you. Cut out the tough bottom section of the vein in the leaf, creating an upside-down V-notch.
5. Place rounded ¼ c of the corned beef filling at the center of the leaf close to the tip of where the stem was cut out. Form mixture into a four-inch-long log. Roll the bottom (cut side) of the leaf up over the filling. Fold the two sides in. Continue rolling away from you to wrap the filling tightly in the remaining leaf. Place roll in an 8”x8” baking dish. Continue with remaining filling and leaves, creating two rows of five rolls in your baking dish. You may end up with a little extra filling. If so, put on a piece of bread and toast until cheese is melted for a yummy snack!
6. Pour broth over rolls in baking dish. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
7. Remove the dish from the oven and top rolls with grated Mt. Tom. Let stand, covered, 5 minutes. Remove cabbage rolls from pan and place on serving plate. Discard any liquid left at bottom of baking pan. Top cabbage rolls with scallions and serve with thick slices of buttered rye bread.
Cheesy Shepherd’s Pie
2 tablespoons olive oil
¾ cup onion, chopped
2 tablespoons garlic, minced
¾ cup carrots, diced
¾ cup celery, diced
1.5 lbs lean ground beef or ground lamb
¼ cup flour
¼ cup all-purpose flour
¼ cup tomato paste
1 ½ cups beef stock
1 cup Guinness Stout Beer
1 beef bouillon cube, crumbled
1 tsp dried thyme
2 dried bay leave
1 can (15.25 oz) whole kernel corn, drained
CHEESY POTATO TOPPING:
2 pounds russet potatoes, peeled and cut into 1” chunks
½ cup Arethusa Whole Milk
1/3 lb wedge Europa, rind removed and finely grated
1/3 lb wedge Tapping Reeve, rind removed and finely grated
1. Heat a large skillet over medium-high heat. Add olive oil and swirl until shimmering. Add onion and garlic, cook for one minute. Then add carrots and celery. Cook, stirring often until slightly softened, about three minutes.
2. Add beef and cook, breaking it up as you go, until browned.
3. Add flour and mix well to incorporate. Add tomato paste, stock, Guinness, bouillon cube, thyme and bay leaves. Mix to incorporate.
4. Bring to a simmer and then turn down heat so it stays at a low simmer. Cook for 30 minutes, stirring occasionally, until it reduces down to a gravy consistency. Remove bay leaves and discard. Remember the consistency of the gravy will not reduce down when baked, so make sure that the sauce is thick enough before putting in baking dish. No one likes a watery shepherds pie!
5. Transfer to a 10-cup baking dish and let cool. Add corn evenly to the top. Cover, and then refrigerate 2 – 3 hours or overnight. This step allows the flavors to meld and makes sure that the potatoes do not seep into the filling and easier to spread.
6. Once filling has chilled the appropriate amount of time, place potatoes in a large saucepan and cover by one inch with salted water. Bring to a boil then reduce to a rapid simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
7. While potatoes are cooking, mix Europa and Tapping Reeve in a medium bowl.
8. Drain potatoes and return to pan. Cook over medium, stirring, until liquid has evaporated, about one minute. Remove pan from heat; add milk and 2/3 of the cheese mixture. Using a hand mixer, blend until smooth. Season with salt and pepper to taste.
9. Spread potato mixture evenly onto top of meat filling with a rubber spatula creating decorative swirls or peaks. Entire pie can be assembled up to a day before, covered and refrigerated.
10.When ready to bake. Take pie out of refrigerator if assembled ahead so that baking dish does not crack when put into hot oven. Heat oven to 450 F. Top potatoes evenly with remaining cheese mixture.
11. Place in preheated oven and bake about 20 minutes (if topping and filling were chilled, increase to about 35 minutes) or until topping is slightly browned and filling is bubbling around edges. Let stand 5 minutes before serving.
Grasshopper Ice Cream Pie
30 chocolate sandwich cookies
2 tablespoons butter, melted
2 pints Arethusa Mint Chip Ice Cream
fresh mint leaves for garnish (optional)
Place cookies and melted butter into a food processor and pulse until the cookies are ground with no large pieces left (do not over process). Scrape the mixture into a pie pan and press into the bottom and up the sides of the pan. Place in the freezer for 25 minutes.
When the pan is placed into the freezer take out the two pints of Arethusa Mint Chip Ice Cream to soften on the counter. After 25 minutes, take the pan out of the freezer. Using a rubber spatula, gently dollop ice cream, one pint at a time into crust and evenly distribute. (The ice cream may still be slightly firm in the middle, smooth out the ice cream slowly). Using the rubber spatula, create a large decorative swirl on top.
Freeze until hard, at least 1 day.* Before serving, garnish with fresh mint leaves and serve!
*Ice cream pie can be made one week ahead without mint leaf garnish. Once solid, wrap in plastic and place back into the freezer.