The Easter weekend, I made a wonderful meal comprising a little bit of this-and-that from some of my favorite foodie friends. Since we skipped the whole Corned Beef-n-Cabbage thing for St. Patty’s Day, we decided that it would be wonderful for Easter. Besides, we still have about 3 lbs. of ham in the freezer leftover from Christmas and believe it or not…I’ve never made Corned Beef-n-Cabbage. I know!
New England Boiled Dinner, courtesy of Simply Recipes
Cheesy Beer Bread, from the very talented Lindsey’s Luscious
Butterscotch Ice Cream, again from Lindsey’s Luscious (she had a good thing going!)
And a simple Dump Cake, which hubby even made, from the ever reliant Cooking Forum
The corned beef dinner was the bomb, as well as everything else. The bread was a little on the salty side for my tastes, plus there’s something about wheat flour that I don’t like when baking bread. It gives everything as sort of cardboardy, flat flavor. I did use fresh dill, and that was very yummy and it made a big difference with the herb taste. I think I’ll play around with the recipe and maybe substitute the wheat flour with more AP flour or even a baking mix. I’ll cut back on the salt, but Lindey’s Luscious was right; the bread would make awesome toast!
Mean Mrs. Mustard Part Deux
On that note, the corned beef cried for mustard. So, I pulled one of my little, neglected jars of Ginger Garlic mustard out of the refrigerator. What the heck, I was feeling adventurous! What a difference time makes! A few months ago, this stuff could dissolve paint, but now it’s nice and mellow, with a good flavor. I’ll have to revisit this again and this time I’ll let the mustard seeds soak a good 24 hours before I process them in the food processor.
To be continued…