Arizona in the Saddle

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Up cycled Western Décor & Gifts Heather Lundervold • Owner/Designer 602-228-3478 Facebook.com/luckyuhorseshoes legacyofthewest@yahoo.com etsy.com/legacyofthewest Embellished Steer Skulls Embellished Horseshoes & “LUCKY” Gifts Cowboy Rope Décor Bulk Horseshoes & Cowboy Ropes Party Craft Packs, Wedding/Party Favors Tell Us What You Want! More events? More stories? More articles? Arizona in the Saddle wants to hear from you! What do you want to see in our upcoming issue? Arizona in the Saddle is here for you! We want to give our readers quality reading material but we can’t do it alone! Please send ideas to Casey: casey@azinthesaddle.com Mention this ad for 10% off your purchase Portion of the proceeds donated to www.AZintheSaddle.com 46 March 2015 AZintheSaddle.com
Recipes courtesy of chow.com and myrecipes.com Corned Beef and Cabbage with Horseradish Cream Sauce Ingredients: For the brine: • 6 cups water • 3/4 cup kosher salt • 1/3 cup packed light brown sugar • 1/4 cup pickling spice • 1 (5-pound) beef brisket For the corned beef, cabbage, and sauce: • 1 medium yellow onion, quartered • 3 large carrots, peeled and cut crosswise into thirds • 6 medium garlic cloves, smashed • 1 cup sour cream • 2 tablespoons prepared horseradish • 2 tablespoons Dijon mustard • 1 teaspoon freshly squeezed lemon juice • Kosher salt • Freshly ground black pepper • 1 medium head green cabbage, cut through the core into 6 wedges Instructions: For the brine: Combine the water, salt, sugar, and pickling spice in a large saucepan and bring to a boil over high heat, stirring until salt and sugar have dissolved. Remove from heat and let cool to room temperature. Poke several holes on all sides of the brisket with a knife or metal skewer and place in a 2-1/2-gallon resealable plastic bag. Pour the brine over the meat (making sure the meat is completely submerged), press out excess air, seal the bag, and place in a 13-by-9-inch baking dish. Refrigerate for 3 days or up to 1 week. For the corned beef, cabbage, and sauce: Remove the beef from brine and brush off any spices that have stuck to the meat. Place in a Dutch oven or large, heavy-bottomed pot with a tightfitting lid. Add the onion, carrots, garlic, and enough cold water to cover. Bring to a boil over high heat and then reduce to a simmer. Skim any foam that floats to the top, cover, and simmer until meat is fork tender, about 2 to 3 hours. Meanwhile, combine the sour cream, horseradish, mustard, and lemon juice in a medium nonreactive bowl. Season with salt and freshly ground black pepper as needed, cover, and refrigerate until ready to serve. Once the beef is fork tender, add the cabbage to the pot, cover, and cook until cabbage is easily pierced with a knife, about 10 to 15 minutes. Remove the beef to a cutting board and let rest for 10 minutes. Trim fat as desired and thinly slice against the grain. Serve with vegetables and horseradish sauce. Grasshopper Ice Cream Pie Ingredients • 1 cup chocolate wafer crumbs (about 20 cookies; such as Nabisco’s Famous Chocolate Wafers) • 2 tablespoons butter, melted • 2 tablespoons 1% low-fat milk • 1 (7-ounce) jar marshmallow creme • 1/4 cup green crème de menthe • 2 tablespoons white crème de cacao • 1 (8-ounce) container frozen fat-free whipped topping, thawed • 3 cups vanilla low-fat ice cream, softened • 2 teaspoons chocolate syrup Preparation Combine crumbs and butter in a small bowl; stir with a fork until moist. Press into bottom of a 9-inch springform pan. Chill. Combine milk and marshmallow creme in a microwave-safe bowl; microwave at HIGH 1 minute, stirring once. Add crème de menthe, crème de cacao, and whipped topping, stirring until blended. Spread ice cream into prepared pan; top with marshmallow mixture. Freeze at least 6 hours. Drizzle with chocolate syrup before serving. Do you have a recipe that you would like to share with us? Email: casey@azinthesaddle.com AZintheSaddle.com March 2015 47
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