beef. I buy my corned beef packaged in a plastic bag which also includes
some brine and some pickling spices. I should have realized that there
is
more than one way to package corned beef, and I apologize for the
confusion. Here is some info that reader Norma Leweck sent me:
I have found that not all brands of corned beef are packed with the
necessary spices to prepare the dish. I am sure that some of your other
readers have come across this problem, also. The following spices are
normally used to season this meat when preparing a boiled dinner.
2 medium onions, peeled and quartered and cooked with the meat
2 bay leaves
1 tsp salt
10 (or more to taste) black peppercorns
1 peeled clove garlic, chopped
4 whole cloves
Also, just before the vegetables are ready, a quick glaze of 1/2 c dark
corn syrup and 1 Tbsp prepared mustard can be drizzled over the top of
the
meat and then placed under the broiler just until the glaze starts to
bubble & brown.
I can't remember whether I have mentioned this before or not, but the
truth
is I don't have much of a sweet tooth. I will usually opt for more of
the
main course and skip dessert. My taste runs in that direction, and I'm
sure
my waistline is grateful. However, this is one dessert that I will
always
leave room for. This is also one of those "why do people park on
driveways,
and drive on parkways?" sort of things; why is this cake called a pie?
Boston Cream Pie
For the cake:
2 tsp (10 ml) plus 6 Tbs (90 ml) butter, softened
2 Tbs (30 ml) all-purpose flour
1+1/2 cups (375 ml) cake flour (not self-rising)
2 tsp (10 ml) double-acting baking powder
1/4 tsp (1 ml) salt
3/4 cup (180 ml) sugar
2 eggs
1 tsp (5 ml) vanilla extract
1/2 cup milk
For the custard filling:
1/2 (125 ml) cup light cream
1/2 cup (125 ml) milk
1/4 cup (60 ml) sugar
A pinch of salt
4 tsp (20 ml) cornstarch (cornflour)
2 eggs, lightly beaten
1/2 tsp (2 ml) vanilla extract
For the chocolate frosting:
3 one-ounce (28 g) squares semi-sweet chocolate, cut into small bits
2 Tbs (30 ml) butter
1/4 cup (60 ml) light cream
1/2 cup (125 ml) powdered sugar (confectioner's sugar), sifted
1/2 tsp (2 ml) vanilla extract
Butter and flour the insides of two 9 inch (25 cm) round cake pans.
Combine
the cake flour, the baking powder, and the salt, and sift them onto a
piece
of waxed paper or a plate. In a deep bowl cream the 6 tablespoons of
butter
together with the sugar, beating them until the mixture is light and
fluffy. Beat in the two eggs, one at a time, and the vanilla. Beat in
1/3
of the flour mixture until it is thoroughly incorporated, add 1/3 of the
milk, and beat until the batter is smooth. Repeat two more times. Divide
the batter between the two prepared cake pans and bake in the center of
a
preheated 375F (190C) oven for about 15 minutes, or until the cake
begins
to shrink away from the sides of the pan and the center springs back
immediately when poked with a finger. Turn the cakes onto wire racks to
cool.
For the filling, combine the cream and half the milk in a saucepan
and
bring almost to a boil over moderate heat. When bubbles begin to form
around the edge of the pan add the sugar and salt and stir until they
are
dissolved. Remove the pan from heat. Combine the remaining milk and the
cornstarch in a bowl and stir to remove lumps. Whisk the two eggs into
this
mixture, and then add the cream mixture in a thin stream, whisking
constantly. Return the contents of the bowl to the saucepan and cook
over
low heat, stirring constantly, until the custard thickens and is smooth.
Remove from heat; over cooking will make it lumpy. Stir in the vanilla
extract and allow to cool to room temperature.
For the frosting, stir the chocolate bits and the butter in a heavy
saucepan over low heat until they are completely melted. Remove from the
heat and, stirring constantly, add the cream in a thin stream. When this
mixture is smooth sift the powdered sugar over the top, and beat
vigorously
for a minute or two. Stir in the vanilla extract.
To assemble the cake, spread the filling over one of the cakes with a
metal spatula, and place the second cake on top. Pour the frosting
evenly
over the top, allowing it to spill over the sides. One cake serves 6 to
8.