Since the old saying goes, “everyone is Irish on St. Patty’s Day,” but you were like me and you always thought you either didn’t like corned beef and cabbage, or that you would never know how to make it, let me tell you differently.  It is so easy to make, and one of the most delicious meals you will ever have.  For starters, when you buy the corned beef (packaged in supermarkets), enclosed is a seasonings packet and directions.  So convenient!  Don’t forget to buy some green cabbage.  Then go to your favorite bakery and buy a loaf of Irish Soda Bread and you have all of the makings of a fabulous Irish feast.  Of course, depending on your alcohol preference, you can make it even more “festive” by having  a few pints of Guinness.  Follow the directions for the corned beef and for the last 15-20 minutes of cooking the corned beef, add the head of green cabbage, cut into wedges.  Then remove the meat and let stand for 15 minutes.  Drain the cabbage and keep warm.  Cut the corned beef into thin slices against the grain and remove to a platter.  Add some prepared horseradish and whole-grain mustard, or hot English style mustard…and ENJOY!!!   Any way you look at  it, whether you are Irish or not, corned beef and cabbage on St. Patrick’s Day should be a tradition for all!!!  And for those of you who might want to know what “Erin go Bragh” means, it is usually translated as “Ireland Forever!”

Now, for those of you who absolutely MUST be out and about on this auspicious date, here are some of our local establishments that will be preparing some of their own variations of many delicious Irish favorites.

Place’s to Party

CHICK’S TAVERN Food and drink specials all day; Ham and cabbage platter; Shephard’s Pie; Guinness $6

MaGERKS Half price Hot Corned Beef and Cabbage Sandwiches; $4 Irish cheesesteaks; $2 green beer; Blackthorne performing at 7:00 PM.

McGILLIN’S OLDE ALE HOUSE Serving hearty Irish dishes-Shephard’s Pie, Irish Stew, Bangers and Mash which pair perfectly with McGillins 1860 IPA.

IRON HILL BREWERY, WEST CHESTER Dry Stout Release Party 2:00-7:00PM PAYG Irish Red Ale and Irish Food

FADO AOH Pints & pancakes in the AM- Free pancakes and no cover before 11am! Live Music with Ireland’s own, the Crazy Folkers all day.

FINNIGAN’S WAKE Sean Fleming “Hooligans” (day); “Split Decision” (night)

SPRING MILL CAFE Irish Music and Irish Beer Tasting

Happy Valentine’s Day

Why do we all seem to wait until the last minute to make arrangements for Valentine’s Day? This year we are giving you some ideas of where to go, and you may notice that there are some big names missing from the list. That is probably because they are already SOLD OUT! So, take this as a BIG hint that you are running out of time and make those reservations today!

Too lazy or just too busy?

If you would like us to reserve for you click here.

Philadelphia

Amada – 3 menus available at $60, $75 or $90pp with wine pairings available for $40 Reserve

Bistro St. Tropez – 4 course dinner $45pp Reserve

Branzino - Saturday & Sunday nights special 4-course menu $45pp & special 3-course Valentine prix-fixe menu $25/guest added to our regular brunch menu Reserve

Chifa – 3 tasting menus available at $55, 65 or $75pp Reserve

Cuba Libre – Aphrodisiac menu for $60 per couple available Saturday and Sunday. Reserve

Distrito – Choice of ala carte menu or 4 course $65pp menu Reserve

Fork – 3 course $70pp Reserve

Fond – 3 course menu for $50pp with a 4th course option SOLD OUT

James – 4 course dinner $75pp Reserve

Noble American Cookery – 4 course Chef’s tasting menu $55pp Reserve

Oyster House -4 course menu of oysters, scallops and lobster $55pp

R2L – $68 prix fixe menu will be available all weekend Reserve

Saute BYO – 3 course dinner $50 plus complimentary glass of bubbly Reserve

Supper – 4 course dinner (featuring oysters, lobster & chocolate); wear your PJ’s and get a complimentary mimosa or Bellini and order of beignets Reserve

Table31 – Giving away roses to the ladies

Suburbs

Alison Two – 4 course dinner $45pp (Sun 2/14 – 4 course plus a glass of bubbly $65pp Reserve

Blackfish – 5 course dinner 3:00-5:00pm $55pp; after 5:30pm $85pp Available Saturday as well.  Reserve

Chick’s Tavern will be offering a special menu featuring shrimp cocktail, Fillet Mignon and a few seafood dishes, all under $17.95

Dettera – 4 course dinner $65pp; optional wine pairings available Reserve

Spring Mill Cafe – 3 course Valentine’s Day Brunch $35 3 course Dinner available Friday, Saturday and Sunday nights. $75pp If you would like us to reserve for you click here.

333 Belrose – 4 course menu featured on both Saturday and Sunday $99 per couple. Reserve

Majolica – 3 course $30 dinner available Sunday night. If you would like us to reserve for you click here.

MangoMoon – Their regular menu will be followed by free dessert and romantic live jazz musicians. If you would like us to reserve for you click here.

Pranzo – Offering a Valentine’s special for eat-in or take-out. 2 chicken dinners w/ pasta, salads and desserts for just $29.99.

StoneRose – All ladies will receive a rose whether you are out celebrating Valentine’s Day or not! Pinot “pink” Prosecco will debut! If you would like us to reserve for you click here.

Pumpkin Cheese Cake

A perfect dessert~fall or winter

Crust

1 1/2 cups ground graham cracker crumbs

1 1/2 cups toasted pecans (about 6 oz)

1/4 cup firmly packed brown sugar

1/4 cup unsalted

Filling

4 8 oz packages of cream cheese, room temperature

1 2/3 cups sugar

1 1/2 cups canned pumpkin

4 TBSP whipping cream

1 tsp ground cinnamon

1 tsp ground allspice

4 large eggs

Topping

1 TBSP purchased caramel sauce

1 cup sour cream

Preheat over to 350 degrees.

For Crust: Grind the graham cracker crumbs, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottoms and sides of 9 inch spring form pan with 2 3/4 inch edges.

Cheese Cake Crust

For Filling: Using an electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to a small bowl and cover and refrigerate to use for topping later. Add pumpkin, 4 TBSP whipping cream, cinnamon, and allspice to mixer bowl. Beat until well combined. Add eggs 1 at a time until just combined. Pour filling into pan.

Batter poured into pan prior to baking

Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 mins. Transfer cheese cake to rack and cool 10 minutes. Run small knife around cake pan sides to loosen cake. Cool. Cover tightly and refrigerate overnight.

Baked Cheese Cake Cooling avec Fall Decor

Bring remaining cream cheese mixture to room temperature. Combine with sour cream. Press down edges of cheese cake to smooth. Pour mixture over cake and spread evenly. Spoon caramel in straight, thin lines across mixture. Using tip of knife, without using pressure, gently draw a  line across the cake, perpendicular to caramel sauce. Drag the knife toward you then a line away from you and repeat until caramel design has been created.

Delish!

Riedel Wine Tumbler

When I was at a party a few years back, I was completely thrown by the fact that they handed me my wine in a stemless glass. My first thought was, “what a bunch of hicks.” After further debate, only in my own head, not with anyone else; I realized what a fine idea this was. After all, these people were far more sophistimicated (an ironic word that we made up 20 yrs ago, and yet it sticks with me…) than me. The longer the night went, the happier I was not to have to try to balance the stem in my hand as I made the careful landing on the table!

So, I eventually followed suit and added to my ridiculous collection of crystal and glassware. We almost never use stemware any more since purchasing these. This makes me sad on one hand because we have a million and twenty-six stemmed glasses, but it has made life so much easier! Children or animals running around; no worries. There is so much less stress not worrying about a glass being tipped over. And they are light and delicate even without the stems.

As with all wine glasses, they come in different varieties to accommodate different wines. I went with the middle of the road that works with everything, at least in our house. If you are that particular, use the stemware or don’t come to our house!

Riedel has an a huge selection,  and the prices have come way down.  Here is a box of 4 for $29.99 at Sur la Table. The cylinder box they are packaged in is also fun! We also found a box set of 4 for $29 at Napa Style.

What a great, yet inexpensive holiday gift!

Or be like me and buy yourself a little something, something…

Almond Brittle

Add a little crunch to your cookie tins, or simply serve in a beautiful crystal bowl. This candy is simple to make and it is really tasty. I use it along with Peppermint Bark to accent my cookie tins and cookie plates during the holiday season. Kept in an airtight container, it lasts forever. (not exactly forever)

1 cup sugar

2/3 cup light corn syrup

1/2 cup water

1 cup chopped or slivered almonds

1 tsp baking soda

1 tsp vanilla

1 tsp butter

Butter a cookie sheet.

In a sauce pan, cook sugar, corn syrup and water until it reaches the hard crack stage. (Mixture will separate into hardened threads.)

Add almonds, stirring constantly. Cook until syrup is golden. Remove sauce pan from heat. Add baking soda, vanilla and butter.

Stir until butter melts. Pour onto prepared sheet. Spread out evenly with a rubber spatula.

Allow to harden and break into random pieces.

Enjoy!

Chocolate Truffles

Why on earth do we all pay exurbanite prices for truffles? I’m not talking about novelty works of art that are fun and whimsical like what they make at The Naked Chocolate Cafe. I am talking about basic truffles, like Godiva. Because it’s Belgian chocolate? Not so much. Godiva is made in Reading, PA. Truth.

Now, please understand, I do not believe that my truffles look like, or even taste like Godiva. They look homemade as you can clearly see.  As for taste, I honestly prefer the homemade  to the boxed candy that cost more than $2 a pop, per truffle that is…. Don’t get me wrong, I am not picking on Godiva. They provide that last minute, pick up gift when you are running late and need a hostess, hospital or office holiday gift. No one believes that they, themselves will happen to have a pocket full of beautifully wrapped truffles stashed!

For entertaining, it’s a different story. There is no reason to spend $50 to have a plate of candy available for that last minute visitor. They keep perfectly in the refrigerator in a sealed container. So, give it a shot, it’s easier than you might think!

2/3 cup whipping cream

2 cups chocolate chips

2 tsp vanilla extract

Bring cream to a boil in heavy sauce pan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla. Pour into a medium bowl. Cover; chill until firm, about 3 hours.

Scoop out teaspoon sized chunks and roll into balls. Working quickly so chocolate doesn’t melt. Roll in any or a variety of the following:

unsweetened cocoa powder

shredded sweetened coconut (as is or lightly toasted)

chopped pistachios, pecans, walnuts or other favorite nut

Put in an airtight container and store in the refrigerator.You can purchase small box to gift as gifts or add to cookie tins.

Enjoy!

Green Herb Snips

These are one of my most used tools in my kitchen. Essentially scissors, I had a feeling the term “herb strippers” would attack more people to check them out! I’m sure I was right. Deny it.

In any case, these scissors do more than cut, they strip. This is a particularly great tool in the summer. They can be used to cut fresh herbs from the garden and then used to strip herbs such as thyme and rosemary from the stems.

Herb Stripping

These are from William Sonoma also, but to be clear, although we do love the store, it is not our intention to be an advertisement for them. It is pure coincidence.  These cost $12 there and once again are less expensive than the ones we found at Bloomingdales. Those are $18.99.

Another great stocking stuffer idea!

Russian Tea Cakes

These cookies are a huge favorite at the holidays! They are loaded with pecans and have a wonderful nutty flavor!

1/2 lb butter

4 heaping TBSP confectioners sugar

- cream together-

2 cups flour

1/4 tsp salt

2 cups chopped pecans

Roll into a small ball and bake at 375 degrees for 15 minutes or until just golden brown.

While still warm roll in confectioners sugar. After cool, roll in sugar a second time.

Enjoy!

Christmas Dogs

I cannot think of anything more traditional than Spritz cookies at Christmas. My grandmother was German. So, she made these cookies every year. A few years before she died, the women in our family started making cookies together at Christmas time with her and included myself and my cousin. According to my mother, it was my grandmother’s dying wish that the cookie day tradition be maintained to keep the family together at least once a year doing something together. And so it goes.

Every year, my mother, my sister, my aunt, my cousin and my cousin’s wife get together for a no-nonsense, grind-them-out, cookie day. There are no children. We make cookies with the children separately for fun. This is about producing lots of cookies! We make Russian Tea Cakes and Spritz. Over the years we have perfected our production techniques. We now make batter at home and each bring it with us to my aunt’s house. It took too much time making it as we went along.

Bad picture alert….

The day begins around 9AM and does not end until we are finished with all of the dough. This year, in our first snow, we finished close to 7PM! We allow very little deviation from the traditional shapes and decorations. It could get ugly for anyone that comes to the table with a new idea. Although, oddly enough, there were new sprinkles introduced this year…..I think that slipped by under the radar…hmmm.

We make trees, wreaths, chocolate decorated flowers and the Jackson Family Christmas Dogs. That’s correct, dogs! These dogs are the most coveted of all the Christmas cookies served each year. Think about it, do you know anyone else that makes Christmas Spritz Dog Cookies? Probably not.  But, here’s the thing, they are a pain in the ass to make. Why? Because of the little collar, that’s why. Very annoying.

The collar is made from a candied cherry. The cherries must be cut in half and then sliced thin. It takes a lot of cherries to decorate these dogs. They are so sticky. A mess. So, we decided that we would make the newest member of the group cut the cherries. My cousin’s wife. We weren’t fans anyway, if you know what I mean. But then, they split up!! Not to worry, he re-married! Thank god! We like this one though, but she’s still stuck with those cherries! But, I digress…….

Spritz

Decorated Spritz Cookies

1 cup butter softened (original recipe calls for margarine but I refuse)

3/4 cup sugar

1 egg

1 teaspoon almond extract

2 1/2 cups flour

1/2 teaspoon baking powder

1/8 teaspoon salt

Cream together butter and sugar; blend in egg and almond extract. Combine dry ingredients; stir into creamed mixture. Mix well. Either use right away, or if you need to refrigerate, plan time to allow dough to warm to room temperature. Press and decorate. Bake at 375 degrees for 7-8 minutes.

I always double.

You need a cookie press to make Spritz cookies the authentic way. Those new fangled cookie shooters don’t cut it, sorry. You need the old fashioned, break-your-arm, get-calluses-on-your-hands, cookie press!

Exhibit A – the Cookie Press

I had planned my standard, “good luck with that” answer, but actually, you are in luck!  I found just want you need on Ebay!

We decorate our cookies with the standard sugars and use a silver ball for the “star” on our trees. We also cook some of the cookies plain and then drizzle chocolate sauce over them and press them into crushed nuts.

Spritz with Chocolate and Pecans

Make sure you have plenty of cookie tins on hand for storage. Line the tins with wax paper and use wax paper to tighten the seal of the tin to keep the cookies fresh for several weeks.

Enjoy!

I have a confession, I am secretly in love  with an elf…A Mad Elf!

I guess it’s not so secret. When a beer is 11% alcohol by volume, it’s difficult to hide when you’ve had a few, and like Lays Potato Chips, you can’t have just one!

So, what is Mad Elf you ask?

Mad Elf is a seasonal ale available from October through December which is brewed by Troegs Brewing Company. It is ruby red in color and combines cherries, honey and chocolate malts. The flavor is subtly spicy, but not as heavy as the appearance would indicate which is why I enjoy it so much.

Admittedly, I am not a beer expert and certainly not as well versed on craft beers as say, Beer Lass, Joe Sixpack, Two Guys on Beer or PhillyBeer Scene, so if you are looking for a formal education on the brewing process or comparables, you won’t find it here! I just know what I like, and I likes me some Mad Elf!

So, we checked with local spots and asked around twitter, and have found some places in the area where you can enjoy some Mad Elf for yourself!

Blue Monkey

Bridget’s

Campbell’s

Kite and Key

Grey Lodge

P.O.P.E

Oneal’s

Drinker’s Tavern

Hulmeville Inn

Mc Menenamin’s

Jack’s Firehouse

Union Jack’s

La Terrasse

The StoneRose

Lucky Dog

Fingers, Wings and Other Things

Help us add to the list! Where do you enjoy your Mad Elf?