Fresh FISH & SEAFOOD

Corned Beef

1-2 pound package of corned beef

2 Tbsps. peppercorns

1 quart apple juice

1 quart water

*Note: All of the leftovers from prepping the Cabbage Rolls (onion ends, thyme, rosemary, stems, bell pepper ends) can be placed into the cooking pot.

Place all ingredients into a braising dish and wrap with foil. Bake for 4-6 hours at 300 degrees. If using the boil method, place all ingredients into a pot. This method may require more water. Bring to a boil, then reduce to a simmer with lid on for 3 hours. Let finished product rest on a cooling rack or cutting board for 20 minutes prior to slicing.

French Loaf or Baguette

1 French Loaf or Baguette - prefer Asiago Garlic or Rosemary loaf

Cut into ½ inch slices at an angle, butter both sides and grill or saute in a pan until golden brown. Serve on the plate alongside the entree.

Stout Cream Sauce

½ bottle high-end stout

1 onion, minced

1 Tbsp. garlic, minced

¼ tsp. crushed red pepper

½ tsp. rosemary, minced

½ tsp. thyme, minced

1 Tbsp. butter

1 8-oz pkg. Oscar Wilde aged Irish cheddar cheese, shredded

2 Tbsp. cornstarch mixed w/water to form a slurry

1 pint heavy cream

Salt and pepper to taste

Saute onion, garlic and herbs in butter until caramelized. Add stout beer to deglaze the pan. Reduce by 3/4th. Add heavy cream and bring to a boil. Whisk in shredded cheese. Lower heat to simmer. If sauce needs to be thickened, add slurry as needed until desired thickness is reached. Season with salt and pepper to taste. Serve over sliced corned beef.

By Molly Milroy

Urho’s Day is all about Finnish heritage and culture, and the make-believe Finnish Saint.