IRISH EATERY & PUB

Marion Pellicano Ambrose

Being raised in a traditional Irish American home meant lots of potatoes, bread with
every meal, and of course Corned Beef and Cabbage for dinner on Saint Patrick’s Day!
It’s a great meal to make because it all goes in one pot! When I was young, my mom
cooked the meal in a pressure cooker. Today we have it much easier. Throw everything
in a crockpot and the meal cooks itself! And for dessert – Irish Cream Chocolate
Cheesecake! Follow the simple recipes below and have a wonderful Saint Patty’s Day
from the Delayed Reaction Lounge!

Traditional Corned Beef and Cabbage

3 pounds corned beef brisket with spice packet

1 quart water

10 small red potatoes, wash thoroughly

5 carrots, peeled and cut into 3-inch pieces

1 large head cabbage, cut into small wedges

Place corned beef in large crock pot, fat side up and cover with about 1 quart of water.
Perforate the spice packet that came with the corned beef and place on top. Place potatoes
around the meat and top with cut cabbage. Make sure meat and potatoes are totally covered
with water.P Cook on LOW for 10 hours. When done, place vegetables in a bowl and
cover. Place meat on a platter and let sit for 5 minutes. Slice meat across the grain. Serve
with spicy mustard. 5 servings

Irish Cream Chocolate Cheesecake

1 1/2 cups chocolate cookie crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter

3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur

Preheat oven to 350 degrees F . In a large bowl, mix together the cookie crumbs,
confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat

into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set
aside. Increase oven temperature to 450 degrees F
In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at
medium speed until well blended and smooth. Add eggs one at a time, mixing well after
each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed.
Pour filling over baked crust.
Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F, and
continue baking for 60 minutes.
With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill
before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the
top, then sprinkle with some chocolate wafer.