Best Emerald Isle Recipes

EMERALD ISLE DIP

Steps:

• In a bowl, combine mayonnaise, sour cream, corned beef, onion, parsley, 1 tablespoon dill and seasoned salt. Cover and refrigerate overnight. Trace the large shamrock pattern onto a piece of waxed paper; cut out. Place on loaf. Carefully cut out and removed shamrock; set aside. Hollow out loaf, leaving a 1/2-in. shell. Cut removed bread and cutout shamrock into cubes. Fill shell with dip; sprinkle with remaining dill. Serve with bread cubes, vegetables and crackers.

EMERALD ISLE

Steps:

• For the sour mix: Combine the lemon juice and Simple Syrup in a glass and stir together.
• For the emerald isle: Fill a cocktail shaker halfway with ice. Add the vodka, rum, Irish whiskey, blue curacao, 3/4 ounce of the sour mix and the orange juice. Shake once and strain into a Collins glass filled with ice. Garnish with the lime wedge.
• Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator.

EMERALD ISLE CAKE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk. Beat until smooth. Spread into a greased 9-in. square baking pan. , Bake at 350° for 40 minutes or until a toothpick inserted in the center of the cake comes out clean. For glaze, combine confectioners' sugar and milk or whiskey until smooth and fairly thin. If desired, stir in 1 to 2 drops food coloring until blended. Spread glaze over warm cake. Sprinkle with almonds if desired.

THE REALTOR'S EMERALD ISLE CREAMY HORSERADISH SALAD DRESSING

Steps:

• In a blender or food processor combine buttermilk, mayonnaise, scallions, basil, parsley, lemon juice and horseradish. Blend well until smooth. Add salt and pepper to taste, process briefly to blend flavors.
• Serve on salad of fresh mixed greens.

EMERALD ISLE MARTINI

Steps:

• Shake all ingredients (except mint sprig) with ice.
• Strain into a chilled martini glass.
• Garnish with a mint sprig.

EMERALD ISLE

Steps:

• Add cucumber and tarragon to mixing glass and muddle well. Add remaining ingredients. Add ice and shake well. Fine-strain into chilled cocktail glass.

EMERALD ISLE

Steps:

• Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.

EMERALD ISLE SOUP

Steps:

• 1. Saute the leek or onions in the butter in a medium saucepan until tender. Add the frozen broccoli, broth and a bit of salt and pepper. Bring to a boil, cover and simmer until the broccoli is very tender, about 10 minutes.
• 2. Puree in a blender or with a stick blender until smooth and thick.
• 3. Stir in the heavy cream and blend well. Seasoning to taste and add nutmeg. Reheat if needed.
• 4. Freezing not recommended. Per serving: 204 calories; 19g fat; 5g Protein; 5g Carbohydrate; 2g Dietary fiber; 3g Net Carbs.

EMERALD ISLE CAKE

Steps:

• In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine flour, baking powder and salt add alternately with the milk. Beat until smooth. Spread into a greased 9-in. square baking pan. Bake at 350° for 40 minutes or until cake tests done. For glaze, combine confectioners' sugar and milk or whiskey stir until smooth and fairly thin. If desired, add 1 to 2 drops of food coloring and stir until well blended. Spread glaze over warm cake. Sprinkle with almonds if desired.© Copyright Reiman Publications, 1993-1997

EMERALD ISLE LAMB CHOPS

Steps:

• 1. In a small bowl, combine 1 Tablespoon oil, mustard, whiskey, rosemary and garlic to form a paste. Season lamb chops with salt and pepper; spread paste over both sides. Cover and marinate at room temperature for 30 minutes, or refrigerate 2 to 3 hours.
• 2. Heat remaining 1 Tablespoon oil in large skillet over medium-high heat. Add lamb chops in a single layer; cook 2 to 3 minutes per side or until desired doneness. Remove to serving plate and keep warm.
• 3. Drain excess fat from skillet. Add wine; cook and stir about 5 minutes, scraping up browned bits from bottom of skillet. Stir in jam until well blended. Remove from heat; stir in butter until melted. Serve sauce over lamb chops.

EMERALD ISLE PEA SOUP WITH TARRAGON CREAM

Steps:

• Place first 8 ingredients in a 4-qt. slow cooker. Cook, covered, on low until peas are tender, 4-5 hours. , Remove tarragon sprigs. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. , Whisk whipping cream until slightly thickened. Whisk in sour cream and tarragon. Serve with soup. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan.

EMERALD ISLE STEW

Steps:

• Brown all sides of beef cubes in vegetable oil in a Dutchoven over med-high heat, stirring occasionally. Add onion and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add carrots, potatoes, and tarragon. Cover and simmer 30 minutes. Remove and discard bay leaves. Combine flour and 1/4 c water; stir until mixture is smooth. Slowly add flour mixture to stew, stirring constantly. Cook over medium heat for 3 min or until thichkened and bubbly.

EMERALD ISLE DIP RECIPE

Steps:

• In a bowl, combine mayonnaise, sour cream, corned beef, onion, parsley, 1 tablespoon dill and seasoned salt. Cover and refrigerate overnight. Trace the large shamrock pattern onto a piece of waxed paper; cut out. Place on loaf. Carefully cut out and removed shamrock; set aside. Hollow out loaf, leaving a 1/2-in. shell. Cut removed bread and cutout shamrock into cubes. Fill shell with dip; sprinkle with remaining dill. Serve with bread cubes, vegetables and crackers. Yield: 4 cups.