Rachael Ray's Big Orange Book (69 page)

SAINT PATRICK'S DAY MENU

•
REUBEN HASH

• RADLER OR
IRISH TEA

To go along with the hash (and better than green beer!), try one of the drinks that follows.

SERVES 4

Place the potatoes into a large pot and fill it with cold water. Bring to a bubble over high heat, then turn the heat down to medium and cook the potatoes until tender but not falling apart, about 10 minutes. Drain the potatoes and return them to the pot they were cooked in to dry out for a few minutes.

Place a large cast-iron pan over medium-high heat with 2 tablespoons of the butter and the EVOO. Add the potatoes to the pan and cook them until they start to get golden brown, about 5 minutes.

Add the onions and corned beef to the pan along with the potatoes. Cook until the onions are tender and the beef starts to brown, 4 to 5 minutes. Stir the sauerkraut, mustard, and Guinness into the pan and cook until heated through, about 2 minutes. Season the hash with salt and pepper. Sprinkle the cheese evenly over the hash and cover the pan with aluminum foil to melt the cheese, 3 minutes or so.

While the cheese is melting, place a medium skillet over medium-low heat with the remaining tablespoon of butter. When the butter melts, add the eggs and cook however you or your guests like them. When the eggs are finished, remove the foil from the pan and spoon the eggs onto the hash. Cut the buttered toasts in half and line them up around the pan. Serve directly from the skillet.

SERVES 2

Divide the beer between 2 large drinking glasses. Top each one off with the lemonade, garnish with a lemon slice, and serve.

SERVES 2

Divide the beer between 2 large drinking glasses. Top each one off with the sweet tea, garnish with a lemon slice, and serve.

Tea Party

TEA PARTY

•
FRUIT
AND NUT SCONES WITH HONEY BUTTER

• HAM, CHEESE, AND CHIVE SCONES

• SOUR CREAM AND DILL SCONES WITH SMOKED SALMON

I made these scones the day Julie Andrews returned to our show to discuss her memoir,
Home
. Julie Andrews gives me chicken skin—maybe you call them goose bumps. She is so wonderful, caring, honest, and genuinely funny that spending any amount of time with her makes me feel a better person for it. Her book is as rich and wonderful as she. These scones were a tasty treat for all and, complemented with a selection of fine teas, this would be a lovely menu for a book club meeting, a weekend brunch, or an afternoon tea.

MAKES 8 SCONES

Preheat the oven to 425°F.

In a large mixing bowl combine the baking mix, sugar, currants, lemon zest, nutmeg, and half the nuts. (The nuts in the scones will remain buttery. The remaining nuts will top the scones and they will toast and get crunchy and deepen in flavor.)

In a small bowl combine the egg and cream. Grab a small dish or coffee cup and set aside about a teaspoon of the liquid, then add the remainder to the bowl of dry ingredients. Give it a gentle stir with a fork or a rubber spatula until a soft dough forms.

Sprinkle a little bit of baking mix onto your work surface and turn the dough out onto it. Give it a quick knead (about 10 turns should do the trick). Transfer the dough to a baking sheet and use your hands to shape it into a round that is 1 inch thick and 8 inches across. Brush the dough with the reserved egg mixture and sprinkle with the remaining chopped walnuts. Use a long knife to cut the round into 8 wedges. Separate the wedges and bake until the edges of the scones are golden brown, 12 to 15 minutes.

While the scones are baking, combine the softened butter and honey in a small mixing bowl.

Serve the scones with the honey butter.

MAKES 8 SCONES

Preheat the oven to 425°F.

In a large mixing bowl combine the baking mix, sugar, chopped ham, about ½ cup of the shredded cheese, and the chives. In a small bowl, combine the egg and milk. Grab a small dish or coffee cup and set aside about a teaspoon of the liquid, then add the remainder to the bowl of dry ingredients. Give it a gentle stir with a fork or rubber spatula until a soft dough forms.

Sprinkle a little bit of baking mix onto your work surface and turn the dough out onto it. Give it a quick knead (about 10 turns should do the trick). Transfer the dough to a baking sheet and use your hands to shape it into a round that is 1 inch thick and about 8 inches across. Brush the dough with the egg liquid that you reserved, then sprinkle with the remaining cheese. Use a long knife to cut the round into 8 wedges; separate the wedges and bake for 12 to 15 minutes, until golden brown.

While the scones are baking, combine the softened butter and mustard in a small bowl.

Serve the scones with the mustard butter.

MAKES 8 SCONES

Preheat the oven to 425ºF.

In a large mixing bowl combine the baking mix, sugar, and dill. In a small bowl, stir together the egg, sour cream, and milk. Grab a small dish or coffee cup and set aside about a teaspoon of the liquid, then add the remaining egg mixture to the bowl of dry ingredients. Give it a gentle stir with a fork or a rubber spatula until a soft dough forms.

Sprinkle a little bit of baking mix onto your work surface and turn the dough out onto it. Give it a quick knead (about 10 turns should do the trick). Transfer the dough to a baking sheet and use your hands to shape it into a large round, about 8 inches wide and 1 inch thick. Brush the top with the reserved egg mixture and use a long knife or pizza wheel to cut the round into 8 wedges. Separate the scones and pop the pan into the oven to bake until the edges of the scones are golden brown, 12 to 15 minutes.

Serve the scones with extra sour cream, salmon, and sliced cucumber.

PASSOVER FEAST

•
SWEET HERBAL POT ROAST

• POTATO CAKES FLORENTINE

• GREENS AND MUSTARD DRESSING

• STORE-BOUGHT DESSERTS OR SELECTION OF FRESH AND DRIED FRUITS

Oy, is this a meal! Loosen those belts, kids!

SERVES 6 TO 8