St. Patrick’s Day doesn’t have to be about just corned beef and cabbage.
Though I did make cabbage this week. I was looking for a recipe to match a braised red cabbage we enjoyed at a (semi-)local fine dining restaurant, the Castle. This is an old-school “fancy”, dress-up-for-dinner, sort of place that my family goes to for special occasions. We went with my mom and sister to celebrate what would have been my dad’s seventy-seventh birthday. The red cabbage that was served with our entree was tender and flavorful with a touch of sweetness. I asked what went into it and learned that it was cooked a long time and had a touch of red currant jelly. That was enough of a clue to find something online. The rest of the menu was pretty much built around the red cabbage dish.
Gingerbread with Whipped Cream
9 gathered for dinner this week (6 adults; 3 kids).
The chicken was roughly based upon this.
The bread recipe is from the March/April 2018 issue of Cook’s Illustrated.