Friday, March 12, 2010

Shillelagh Supper

Here is the last menu from The Complete Holiday Cookbook. (Wait until I get started with Easter...) My family has a Shillelagh from Ireland - a horned curved stick. One of my nieces really wants it when she is older. She's welcome to it! Here is the menu for Shillelagh Supper: Corned Beef, Emerald and Gold and Vegetables, Tossed Green Salad, Cabbage Salad, Cheese Platter, Assorted Crackers, Irish Bread, Killarney Cherry Cake, Tea, Coffee, Ale. Nice. Love the Ale touch.
Killarney Cake actually sounds pretty good:
1 1-pound 2-oz. package chocolate fudge cake mix
1/4 cup creme de menthe or 1 tsp. peppermint extract (note - that's pretty strong...)
1/2 cup chopped green maraschino cherries
1 1/2 cups heavy cream
3 tablespoons creme de menthe or 1/2 tsp. peppermint extract and 2 tablespoons powdered sugar
1/4 cup chole green maraschino cherries
Chocolate curls
Prepare cake mix following package directions, substituting 1/4 cup creme de menthe for 1/4 cup water. Stir in chopped cherries. Pour into 2 greased 9-inch layer cake pans; bake as directed. Cool. whip cream with 3 tablespoons creme de menthe. Spread 1/3 of whipped cream between cake layers. Heap remaining whipped cream on top. Arrange whole cherries and chocolate curls over whipped cream.
Joanne Fluke's new Apple Turnover Murder came in for me at work yesterday, but I have a couple review mysteries to hit first. It's a lovely green color, so I can mention it here - haha! What are you reading or eating?

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