Individual Savory Horseradish Bread Puddings

For this menu, you will need only 8 puddings, but you’ll have 4 extra for anyone who wants seconds.

• 
  
  2 tsp. unsalted butter, softened
  
  


• 
  
  1-1/4 cups heavy cream
  
  


• 
  
  6 large eggs, at room temperature
  
  


• 
  
  1/4 cup prepared white horseradish
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 cups small-diced white sandwich bread, such as Pepperidge Farm Original (about 5 slices), with crusts
  
  


• 
  
  1 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  3 Tbs. thinly sliced fresh chives
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Grease a 12-cup nonstick muffin tin with the butter.

In a 4-cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in the horseradish, 1 tsp. salt, and a few grinds of pepper and set aside.

Portion half of the bread cubes evenly among the 12 muffin cups. Portion half of the parmigiano and half of the chives evenly among the cups. Repeat with the remaining bread, cheese, and chives.

Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 minutes.

Bake until the puddings are set and the tops are nicely browned and puffed, 18 to 22 minutes. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a paring knife around the edge of the puddings if they stick.

Irish Corned Beef and Vegetables with Dill Pickle-Horseradish Cream and Guinness-Mustard Sauce

Using a little beer to boil corned beef provides a pleasant malty flavor. Choose a dark beer, such as Guinness or other stout or, for a hint of sweetness, try a porter. Dark German beer, called Dunkel, is also good. Don’t throw away the stock: Save it for a cabbage or other winter vegetable soup.

For the dill pickle-horseradish cream

• 
  
  1 cup sour cream
  
  


• 
  
  1 Tbs. chopped fresh chives or scallion greens
  
  


• 
  
  6 Tbs. prepared horseradish, drained
  
  


• 
  
  1 Tbs. finely chopped dill pickle
  
  

For the Guiness-mustard sauce

• 
  
  1/2 cup coarse-grain mustard
  
  


• 
  
  2 Tbs. Guinness or other stout
  
  


• 
  
  2 Tbs. Dijon mustard
  
  


• 
  
  1/2 tsp. light brown sugar
  
  


• 
  
  1 Tbs. finely chopped shallot
  
  

For the main dish

• 
  
  1 6-to-8-lb. whole corned beef brisket, homemade or store-bought
  
  


• 
  
  1 12-oz. bottle Guinness or other stout, porter, or dark German beer
  
  


• 
  
  1 Tbs. coriander seeds
  
  


• 
  
  4 bay leaves
  
  


• 
  
  1 dried chile, such as cayenne
  
  


• 
  
  2 allspice berries
  
  


• 
  
  8 medium boiling potatoes, scrubbed
  
  


• 
  
  4 medium onions, halved through the roots
  
  


• 
  
  6 small turnips, peeled and halved, or 2 medium rutabagas, peeled and quartered
  
  


• 
  
  2 parsnips, peeled and cut into 2-inch chunks
  
  


• 
  
  6 medium carrots, peeled
  
  


• 
  
  1 2-lb. green cabbage, cored and quartered
  
  

Make the dill pickle-horseradish cream

Combine the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, or up to 2 days.

For the Guiness-mustard sauce

Combine the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, or up to 4 days.

For the corned beef

Place the corned beef in a Dutch oven. Pour in the beer and enough water to cover the meat by 1 to 2 inches. Wrap the coriander seeds, bay leaves, chile, and allspice in a square of cheesecloth, tie with butcher’s twine, and throw the spices into the pot. Bring to a boil, then reduce the heat to a simmer, cover the pot, and cook for 2 hours. Check the beef by inserting a knife into the thickest part. If it shows no resistance, the meat is tender. To make sure, cut off a bit and taste it. If it is not tender, continue to cook, checking every 30 minutes. Remove the beef from the pot and cover loosely with aluminum foil to keep warm.

Add the potatoes, onions, turnips, parsnips, carrots, and cabbage to the pot, cover, and cook at a slow boil for 20 minutes, or until tender. Return the beef to the pot to rewarm for 2 to 3 minutes. Discard the spice bag. Cut the meat across the grain into 1/4-inch-thick slices and arrange on a platter with the vegetables. Serve with the Dill Pickle–Horseradish Cream and Guinness-Mustard Sauce.

Horseradish-Dill Sauce

Horseradish cream is a classic pairing with beef. In this version, fresh dill contributes some sassy flavor while a hard-cooked egg adds richness and texture. Save any leftovers for roast beef sandwiches.

• 
  
  5 whole scallions, sliced
  
  


• 
  
  1/4 cup coarsely chopped fresh dill
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1/4 cup prepared horseradish, drained
  
  


• 
  
  2 tsp. Worcestershire sauce; more as needed
  
  


• 
  
  1 tsp. fresh lemon juice; more as needed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup sour cream or crème fraîche
  
  


• 
  
  1 hard-cooked large egg, finely chopped
  
  

Pulse the scallions and dill in a food processor until finely chopped. Add the olive oil, horseradish, Worcestershire sauce, lemon juice, 1/2 tsp. salt, and 1/2 tsp. pepper and pulse until just blended.

Transfer to a bowl, stir in the sour cream, and then fold in the egg. Refrigerate for at least 1 hour to let the flavors meld. Season to taste with more salt, pepper, lemon juice, or Worcestershire.

Individual Savory Horseradish Bread Puddings

For this menu, you will need only 8 puddings, but you’ll have 4 extra for anyone who wants seconds.

• 
  
  2 tsp. unsalted butter, softened
  
  


• 
  
  1-1/4 cups heavy cream
  
  


• 
  
  6 large eggs, at room temperature
  
  


• 
  
  1/4 cup prepared white horseradish
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 cups small-diced white sandwich bread, such as Pepperidge Farm Original (about 5 slices), with crusts
  
  


• 
  
  1 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  3 Tbs. thinly sliced fresh chives
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Grease a 12-cup nonstick muffin tin with the butter.

In a 4-cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in the horseradish, 1 tsp. salt, and a few grinds of pepper and set aside.

Portion half of the bread cubes evenly among the 12 muffin cups. Portion half of the parmigiano and half of the chives evenly among the cups. Repeat with the remaining bread, cheese, and chives.

Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 minutes.

Bake until the puddings are set and the tops are nicely browned and puffed, 18 to 22 minutes. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a paring knife around the edge of the puddings if they stick.

Irish Corned Beef and Vegetables with Dill Pickle-Horseradish Cream and Guinness-Mustard Sauce

Using a little beer to boil corned beef provides a pleasant malty flavor. Choose a dark beer, such as Guinness or other stout or, for a hint of sweetness, try a porter. Dark German beer, called Dunkel, is also good. Don’t throw away the stock: Save it for a cabbage or other winter vegetable soup.

For the dill pickle-horseradish cream

• 
  
  1 cup sour cream
  
  


• 
  
  1 Tbs. chopped fresh chives or scallion greens
  
  


• 
  
  6 Tbs. prepared horseradish, drained
  
  


• 
  
  1 Tbs. finely chopped dill pickle
  
  

For the Guiness-mustard sauce

• 
  
  1/2 cup coarse-grain mustard
  
  


• 
  
  2 Tbs. Guinness or other stout
  
  


• 
  
  2 Tbs. Dijon mustard
  
  


• 
  
  1/2 tsp. light brown sugar
  
  


• 
  
  1 Tbs. finely chopped shallot
  
  

For the main dish

• 
  
  1 6-to-8-lb. whole corned beef brisket, homemade or store-bought
  
  


• 
  
  1 12-oz. bottle Guinness or other stout, porter, or dark German beer
  
  


• 
  
  1 Tbs. coriander seeds
  
  


• 
  
  4 bay leaves
  
  


• 
  
  1 dried chile, such as cayenne
  
  


• 
  
  2 allspice berries
  
  


• 
  
  8 medium boiling potatoes, scrubbed
  
  


• 
  
  4 medium onions, halved through the roots
  
  


• 
  
  6 small turnips, peeled and halved, or 2 medium rutabagas, peeled and quartered
  
  


• 
  
  2 parsnips, peeled and cut into 2-inch chunks
  
  


• 
  
  6 medium carrots, peeled
  
  


• 
  
  1 2-lb. green cabbage, cored and quartered
  
  

Make the dill pickle-horseradish cream

Combine the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, or up to 2 days.

For the Guiness-mustard sauce

Combine the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, or up to 4 days.

For the corned beef

Place the corned beef in a Dutch oven. Pour in the beer and enough water to cover the meat by 1 to 2 inches. Wrap the coriander seeds, bay leaves, chile, and allspice in a square of cheesecloth, tie with butcher’s twine, and throw the spices into the pot. Bring to a boil, then reduce the heat to a simmer, cover the pot, and cook for 2 hours. Check the beef by inserting a knife into the thickest part. If it shows no resistance, the meat is tender. To make sure, cut off a bit and taste it. If it is not tender, continue to cook, checking every 30 minutes. Remove the beef from the pot and cover loosely with aluminum foil to keep warm.

Add the potatoes, onions, turnips, parsnips, carrots, and cabbage to the pot, cover, and cook at a slow boil for 20 minutes, or until tender. Return the beef to the pot to rewarm for 2 to 3 minutes. Discard the spice bag. Cut the meat across the grain into 1/4-inch-thick slices and arrange on a platter with the vegetables. Serve with the Dill Pickle–Horseradish Cream and Guinness-Mustard Sauce.