The Skye Trilogy: Isle of Skye, Isle of Night, and Isle of Dawn. * Bonus: Scrumptious Skye Confections Cookbook* (128 page)

Honey Mustard Glazed Corned Beef Brisket

4-pound corned beef brisket

2 quarts of water

1 large onion, chopped roughly

1 large carrot

1 stalk of celery

2 cloves of garlic

Directions:

1)
      
Combine all ingredients in a crock pot (be sure to include seasoning packet found in most packages of brisket) and simmer on high for 4-6 hours.

2)
     
Take the brisket out of liquid and transfer to a large greased baking dish.

3)
     
Combine: ½ cup of honey, ¼ cup of brown sugar, 3 TBLS. Dijon mustard, ½ tsp. minced ginger. Spoon glaze over brisket, coating thoroughly

4)
     
Bake in a preheated oven at 350 degrees for 30-40

Moist Irish Soda Bread

3 cups of flour

2 tsp. baking powder

1tsp. baking soda

1 tsp. salt

¼ cup of sugar

1 pinch of cream of tarter

2 TBLS melted butter

2 eggs

1 cup of sour cream

½ cup of buttermilk

1 TBLS. uncooked oats

1 TBLS.
caraway seeds

½ cup raisins (optional)

Directions:

1)
      
Preheat oven to 350 degrees

2)
     
Butter and flour a 9-inch pie pan or rounded cake pan

3)
     
Sprinkle uncooked oats on the bottom of the pan

4)
     
Combine dry ingredients in a large bowl; Set aside

5)
     
Mix melted butter, eggs, buttermilk and sour cream in a large bowl. Stir wet ingredients into dry slowly and only until just incorporated.

6)
     
Pour the dough into prepared pan. Cut an ‘X’ on top of loaf and bake for 25-30 minutes

Irish Cream Pound Cake

1-½ cups of butter

2 cups brown sugar

1 cup granulated sugar

5 large eggs

3 cups of flour

1 tsp. baking powder

½ tsp. salt

¾ cups of milk

¼ cup Irish Cream Liquor

Directions:

1)
      
Preheat oven to 325 degrees. Grease and flour a fluted Bundt pan

2)
     
In a large bowl beat butter and sugars at medium speed until light and fluffy. Add eggs one at a time then drizzle in milk.

3)
     
In another bowl combine flour, baking powder, baking soda and salt. Gradually add flour mixture to wet mixture until well combined. Stir in Irish Cream liquor and spoon batter into prepared pan.

4)
     
Bake 1-hour and 15-20 minutes or until toothpick comes out clean. Let cool in pan for ten minutes. Remove from pan and let cool completely.

5)
     
To make the glaze, combine two cups of confectioners’ sugar and 3 TBLS. Irish Cream liquor. Beat until smooth and drizzle over cake.

~ A note from Cormac, make sure to taste the Irish Cream Liquor a few times to make sure it’s good.

How much do I love Chinese food? Uh, let’s see, on a scale from one to ten that would be a gazillion! Mathias always says that if you want to put me in a good mood or make me agree to anything; ply me with some good Chinese food. He would know because that’s what he did right before he left the island for four months.

Yup, I still bring that up to this day.

Egg Rolls

4 TBLS.
Vegetable oil                                                       

1 –
inch grated ginger

2 cloves garlic, minced

2 green onions/scallions, sliced thinly

1 small red pepper, cut into 1-inch julienne strips

1 carrot, cut into 1- inch julienne strips

1-cup cabbage, shredded

¼ cup chicken broth

2 TBLS.
soy sauce

1 TBLS.
sugar

2 TBLS.
sesame oil

20-wonton wrappers

Dipping Sauce

1/3-cup soy sauce

1/3-cup rice wine vinegar

2 TBLS.
honey

1 TBLS sesame oil

Directions:

1)
      
In a wok or skillet, stir-fry the ginger and garlic in 2 TBLS. of oil for about 30 seconds. Add scallions, carrots and stir- fry over high heat for 2 minutes. In a bowl combine the chicken broth, soy sauce and sugar. Add the cabbage and broth mixture to the saucepan. Bring to a boil then simmer for 5minutes, occasionally stirring. Add sesame oil and remove from heat. Cool for at least 15 minutes before straining.

2)
     
Fill the roll egg roll wrappers, using about one heaping TBLS. of filling in the center of the wonton wrapper. Place the filling on the edge of wonton wrapper and roll tightly. Brush the ends with water and fold over before pressing to seal.

3)
     
In a skillet set over medium-high heat, warm up the remaining oil and sauté the egg rolls until golden brown on all sides.

4)
     
* You can also use a fryolater if you have one available. I personally use mine all the time!*

Crab Rangoon’s

1 clove of garlic, minced

1 (8oz.) package of cream cheese, softened

1 (6oz.) can of crabmeat, drained and flaked

2 green onions, thinly sliced

2 tsp. Worcestershire sauce

½ tsp. soy sauce

48-wonton wrappers

Directions:

1)
      
Preheat oven to 425 and lightly spray a cooking sheet with cooking spray or heat oil in a fryolater to 375 degrees

2)
     
Combine garlic, cream cheese, crab, green onion, Worcestershire sauce, and soy sauce in a bowl. Place one tsp. of filling onto the center of the wonton wrapper and fold diagonally to form a triangle, pressing the edges to seal.

3)
     
Bake in a preheated oven for 12-15 minutes or fry for 2-3 minutes.

Orange Pork with scallions

1-pound pork tenderloin

2 TBLS.
cornstarch, divided

½ cup fat free chicken broth

1/3 cup orange juice

3 TBLS.
soy sauce

2 tsp. chili garlic sauce

2 cups carrots, julienned

¼ cup of water

2 tsp. ginger, minced

2 tsp. garlic, minced

1/3 cup green onions/ scallions

Directions:

1)
      
Cut pork into strips and combine with 1 TBLS. cornstarch

2)
     
Combine 1 TBLS. cornstarch, chicken broth, orange juice, soy sauce, and chili garlic sauce in a small bowl; Set aside

3)
     
Heat 1 TBLS. cooking oil in a skillet over medium-high heat, add pork and sauté 8 minutes or until no longer pink. Remove pork from skillet

4)
     
Pour about ½ TBLS. more of cooking oil into the skillet and add carrots, water, ginger and garlic. Sauté for 2-3 minutes. Return pork to skillet and stir in broth mixture; simmer for 3-5 minutes. Add scallions and remove from heat.

5)
     
Serve with white rice or ramen noodles.