Update on Corned Beef and Liqueur Recipes

My computer’s been on the blink (fixed now, though) which is why this week’s post is a little late.

Today I just wanted to re-visit two of my previous posts and give some updates.

Corned Beef Revisited (original post)

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It’s been two weeks since I started corning this nice brisket, and right now I have a few options:

1) I can let it keep going for a little while longer before boiling it

2) I can go ahead and boil it now

Since my sister-in-law is coming to visit with her family this weekend, I’m going to hold off. I’ll boil it for a few hours on Friday, slice it while it’s hot, and serve it Saturday for sandwiches.

Ice Cream Liqueur (original post)

Back when I did my Leftover cake liqueur post I mentioned that I should try it with ice cream. Well I finally got around to buying some Ben & Jerry’s “everything but the…” and whipping up a batch. Wow. You have got to try this. And I encourage you to experiment. This one was good, but let me know how other flavors turn out.

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-1/2 cup ice cream (any flavor)

-1/2 cup vodka (I stick with my Tito’s)

Mix together the vodka and ice cream in a blender or a bowl and hit with an immersion blender just long enough to melt the ice cream and get the chunck broken up.

Let sit at least four, preferably six hours so all the flavors can mingle and mellow.

Strain trough a fine strainer, double cheese cloth or butter muslin to get out any grit from ground up chunks. Serve chilled, room temp or in coffee. So easy, so good.

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