3 Quarters Today

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Allrecipes

Simple Apple Tarts

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As I was cleaning out my refrigerator I found some sad, wrinkled apples. Me being me, and not being fond of wasting food I decided to make these apples into a dessert. There wasn’t enough for an apple pie so I scoured my cupboard and found a few silicon baking tart pans.

Apple Tart Recipe

My make do Apple Tart recipe is very easy. Had to be, I was short on time and was feeling lazy. Pyrex glass bowls work just as well for this, I just didn’t have a matching set. Yes it’s all about taking the food photos I tell my husband as he rolls his eyes. 

Ingredients

  • 1 apple per tart (any kind you have around)
  • Cinnamon, Allspice, Nutmeg, white sugar (to tell you the truth I didn’t measure, geee surprise)
  • 1 TBSP Flour  per tart
  • Butter (1 TBSP per tart) GOTTA have real butter
Pie Crust (I do measure on this)
  • 1 cup unsalted butter, chilled (again, gotta have REAL butter)
  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • 1/3 cup ice water

Instructions (Filling)

  1. Slice one apple per tart directly into baking dish
  2. Mix flour, sugar and spices together
  3. Sprinkle liberally on apples
  4. Place a pat of butter on apples
  5. Cut out rolled pie crust and place on apples, cut vent holes in crust.
  6. Brush with butter or egg whites (which I forgot, but it makes the end result look pretty)
  7. Bake on cookie sheet in 350 oven for 45 minutes or until crust is golden brown

Directions  for Pie Crust (taken from Allrecipes, red edits on what I really did)

  1. Combine flour and sugar into the bowl of an electric mixer. (I used a plain bowl) Cut butter or margarine or butter and shortening into tablespoon pieces; add it to the flour and butter. Use the paddle beater (fork) to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender. ( I used to have one)
  2. With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
  3. Lightly knead (mix and mash with hands)  dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling (didn’t do that, just put out on floured counter and rolled with my Pampered Chef Roller).
Almost forgot the end result. Eat and enjoy
Apple Pie Tart

How to Cook Corned Beef

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Even though I grew up in a heavily Irish area of Connecticut I never ate corned beef. So when my husband asked me to cook it, I was a little lost, he is part Irish and Corned Beef was a family tradition on St. Patricks Day. When I said I didn’t know how to cook it, and wasn’t planning on adding it to the menu a pout appeared and he mentioned driving home to his Mom’s. That wasn’t going to happen.

Cooking Corned Beef and Cabbage

So, I started asking around for recipes and my co-worker Kelly told me about this awesome recipe on, where else, Allrecipes. Have to admit, even for someone with no Irish heritage I did pretty well. On second thought, since I’m adopted, I don’t know what mix I am and the freckles that appear in the summer might have some “Touch of the Irish” , but I’d like to think I’m just a good cook.

I bought the already packaged and brined corned beef, I guess I cheated a little. I did learn a little trivia about corned beef. It’s not named because the beef are fed corn, but because the brisket was cured with corns of salt.

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For more of my favorite recipes check out my Pinterest Food page

Corned Beef Recipe

Ingredients

  • 2 (3 pound) corned beef briskets with spice packets
  • 2 (12 fluid ounce) bottles beer
  • 2 bay leaves
  • 1/4 cup peppercorns
  • 1 bulb garlic cloves, separated and peeled (didn’t have, used freeze dried garlic)
 Directions
  1. Place the corned beef briskets into a large pot (I used a crock pot). Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets by 1 inch. Add the bay leaves, peppercorns and garlic cloves. Cover, and bring to a boil.
  2. Once the liquid comes to a boil, reduce the heat to medium-low, and simmer for 4 to 5 hours, checking hourly, and adding more water if necessary to keep the meat covered. (which I didn’t do, still turned out great)
  3. Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. I discard the cooking liquid, but it can be used to cook cabbage and other vegetables if desired.
Cabbage, Potatoes & Onions
  • 1/4 of a cabbage, cut into 1-2″ chunks
  • 1 onion cut into 1″ pieces
  • 4 potatoes, cubed
  • Olive oil
  • Butter
  • Salt & Pepper to taste
Directions
  1. Cube all ingredients and place in shallow baking dish
  2. Drizzle with olive oil and melted butter
  3. Liberally sprinkle with salt and pepper
  4. Bake for 45 minutes

Favorite Irish Foods

There is more to Irish food than Corn Beef and many people who have moved from Ireland, or have Irish history remember distinctly Irish brands such as Barry’s Irish Tea or Irish Stew. If you’re craving a taste of Ireland, or just wanting to throw an Irish Themed party then check out the pantry items at Amazon and have them delivered right to your door.

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