Chef Soupy’s Corned Beef & Cabbage Sandwich

Ingredients

• 1 pound corned beef brisket with spice

Cabbage Dressing

• 1 Tablespoon olive oil

• 1 Tablespoon balsamic vinegar
• 1 Tablespoon spicy brown mustard
• ½ Teaspoon sugar
• ½ medium head cabbage, cored and sliced thinly
• Salt & Pepper to taste
• 2 pieces of Sliced Rye bread, lightly toasted

Directions
1. Place Corned Beef in large pot or in 6 in. hotel pan and cover with water. Add the spice
seasoning with the corned beef. Cover pot and bring to a boil, then reduce to a simmer.
Simmer approximately 50 minutes per pound until tender. Remove meat and let rest 15
minutes. Slice meat across the grain.

2. Whisk together olive oil, balsamic vinegar, mustard, sugar, salt and pepper in a small bowl.
Place the shredded cabbage and shredded carrots in a large bowl and pour the dressing over
it; toss cabbage with dressing.

3. Spread a layer of mayo and mustard on sliced toasted bread. Place some shredded cabbage
and corned beef on slice and top with remaining sliced of bread.

Simple Food made with Love!

St. Patrick’s Day Cupcakes

Ingredients

Cupcakes

• ¾ cup + 2 Tablespoons cake flour

• ½ cup + 2 Tablespoons all-purpose flour
• ¾ cup + 2 Tablespoons granulated sugar
• 1 ¼ teaspoons baking powder
• ½ Teaspoon kosher salt
• ½ cup unsalted butter (at room temperature, cut into ½ inch cubes)
• 2 eggs
• ½ cup whole milk
• 1 Teaspoon vanilla extract
• 1 ½ Teaspoon mint extract (Not peppermint extract)

Frosting

• 8 ounces cream cheese (at room temperature)

• ½ cup granulated sugar
• 1 ½ Teaspoon vanilla extract
• 2 cups heavy cream

Directions

Cupcakes
1. Preheat oven to 350 degrees F. Line a cupcake pan with paper liners; set aside.
2. In the bowl of a stand mixer, add the flours, sugar, baking powder and salt, and mix together
on low speed for 1 minute. With the mixer on low, add the butter, a few cubes at a time,
continuing until all the butter has been added and the mixture resembles coarse sand.
3. Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the
bowl between additions. Slowly pour in the milk, vanilla and mint extract, and mix until
combined. Add the green food coloring and mix until color is evenly dispersed throughout the
batter. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth,
scraping the sides of bowl as needed.
4. Fill the liners two-thirds full (about ¼ cup of batter) and bake for 15-20 minutes, until the
centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10
minutes, then remove to a wire rack to cool completely before frosting.

Frosting
1. On medium speed, beat the cream cheese, sugar and vanilla extract in a mixer with the whisk
attachment until smooth and completely combined, about 3 minutes. Slowly add the heavy
 cream, scrape the sides of the bowl, then increase speed to medium-high and whip until stiff
peaks form.

Assemble the Cupcakes

Pipe the frosting onto the cupcakes, then sprinkle with green sanding sugar and top with
green maraschino cherries, if desired. Serve immediately, or store in an airtight container in
the refrigerator for up to 3 days.

Simple Food made with Love!