Not a coffee drinker but still love Kahlua? I’ve made this Iced Irish Coffee Cocktail just for you, blending Kahlua with Irish Whiskey and heavy cream. Less caffeine too…might be my new favorite cocktail for St. Patrick’s Day!
I made this cocktail last night when I had some friends stop by and the truth is it came about for one simple reason. I cannot drink coffee in the evening without having it keep me up all night so I decided to try a cocktail using Kahlua instead! While that plan was all about me I decided that some of my lovely readers might enjoy it too.
I thought it might especially be nice for those that were like I used to be years ago. I loved the scent of coffee and loved it in all thinks…except a cup. I never drank it. It took me some years to discover that the quality of coffee makes a HUGE difference (sorry Mom and Dad, but pre-ground Folger’s in a can was at fault ). Still if you’re not there and never will be but like Kahlua, you’re in luck.
This Iced Irish Coffee Cocktail is all Kahlua, Irish Whiskey and heavy whipping cream. That’s it! It actually reminds me of a cocktail I make at Christmas but use eggnog instead of whipping cream; I’ve always loved that so this was no big surprise. I’ve garnished this one with some nutmeg and a small handful of lovely chocolate covered coffee nibs that I nabbed at Sprouts. I had them so used them and they are a nice little chocolate nibble but they are also totally optional.
I know it’s late for this one but it was either publish it now or wait til next year…by which time I would be onto something else…obvious which direction I decided most important. I might get a bit redundant with my Irish cocktails. If I’m drinking beer, it’s not green, it’s Guinness and if I’m having a cocktail it seems to be sweet and include some Irish Whiskey and whipped cream. Not such a bad thing right? I’ve listed a couple of others for you to check out after this Irish Toast…they are all great!
If given the choice of having a slab of corned beef for dinner, I’ll choose any day to have a Reuben Sandwich instead. Just as wonderful are simple Home Cured Pastrami on Rye Sandwiches with Swiss Cheese. Smoking the brisket is what makes the difference!
While I admit that I have an undying love for Reuben Sandwiches, a girl cannot live for them alone so sometimes I switch it up and make my own pastrami instead. And there is really just one basic difference…corned beef is braised in a pot with liquid and pastrami is smoked until tender and done.
A true aficionado would try to find a cut from the navel end of the beef brisket, known as the plate cut. This is a popular cut for pastrami-making as it is considered kosher, since it comes from the front quarters of the cow. The problem for home charcuterie is that this cut is simply not made available to butchers so I’ve always used the same brisket I would if making corned beef. Just don’t cut off all of the fat so it stays moist during the long smoke.
Ideally when smoking a brisket I use a wood without the flavor of hickory or mesquite; preferring an apple wood. There is plenty of flavor from the curing brine and the spice cap so a nice smoke flavor is good but additional flavor from a stronger wood is not necessary. And this sandwich is all about the meat; New York City’s Katz Deli has one of the most famous deli sandwiches using pastrami; it’s as simple as piling the meat on rye bread with yellow mustard.
For my Home Cured Pastrami on Rye Sandwiches with Swiss Cheese I do love a bit of melting Swiss cheese and I use whole grain mustard. I’ve never been a huge fan of rye bread but I absolutely adore this bread from Pepperidge Farm that is a swirled combination of rye and pumpernickel. Chips and a big Kosher pickle to finish it off are all that is required!
This sandwich is not grilled like a Reuben either, just warmed. Top and bottom slices of bread are slathered with whole grain mustard and I simply put the bottom slice of bread in a cast iron skillet on medium heat and top it with slices of warm pastrami and Swiss cheese and cover it for a minute or two with a skillet lid just long enough to have the cheese melt. Remove it, top it with the 2nd slice of bread and voila…you might almost think you’re in New York!
Just a quick FYI…sure you can use the packaged meat that is ready to be cooked for corned beef. I’ve had mixed results though as you can’t really inspect the beef; one year it was so fatty it was almost inedible. For that reason alone it’s worth starting from scratch. But if that’s not good for you; then certainly try it using a package of already cured meat; that’s what’s been done when you buy corned beef in a package and it’s ready for smoking right away. You’ll still have to make the spice rub as those packages only give you spices to put into the water the corned beef is prepared in.
I know it’s Irish food time but I’ve already shared my method for making fantastic Reuben Sandwiches from Pressure Cooker Corned Beef as my homage to St. Patrick’s Day. Luckily neither recipe is limited to just a short period in March…corned beef and pastrami are tasty all year long!
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