This Irish riff on beer cheese soup is so delicious, it’s hard to stop eating it once you start. Now that you’ve made your own wonderful beef stock from the New England boiled dinner–and, no doubt, have leftover corned beef–you simply can’t pass this recipe up!


1 small onion, diced
1 stalk celery, diced
3 tablespoons butter
1/4 cup all-purpose flour
1 quart beef stock (skim the fat)
1 cup Guinness
1 cup corned beef, shredded/chopped
1 cup sauerkraut,  drained
1 cup milk
1 can evaporated milk (12 oz.)
1 cup light cream
7 oz. Swiss cheese, shredded
1 tablespoon Dijon mustard (I’m still groovin’ on that coarse ground, but choose your fave)
1 tablespoon Cholula (or hot sauce of your choice)
Slices of lightly toasted rye bread, cut in half, for garnish

In a large stockpot, cook onion and celery in butter till tender.  Stir in flour to form a roux.

Stir in broth and bring to a boil. Reduce heat to low and simmer for 5 minutes.

Stir in corned beef, milk, evaporated milk and cream, Guinness, mustard and Cholula along with 1 cup of shredded cheese.

Continue to cook and stir on low until slightly thickened.

Add sauerkraut and almost all the rest of the cheese, reserving some Swiss to top your toast.

Ladle soup into ovenproof bowls. Top each bowl with a slice of lightly toasted rye, cut in two so you can fit both pieces atop the bowl. Sprinkle additional shredded Swiss on top. Broil until cheese melts. Prepare to fall for this soup big time!

And now, as Irish Week continues in Katty’s Kitchen, I’m sharing a silly Irish drinking song to start your day with a smile’! MEOW! >>^..^<<

P.S. I almost forgot! You’ve still got about a cup of Guinness left. Did you save it to make Irish Car Bomb Cake?

With St. Patrick’s Day just around the corner, what better time to make a New England boiled dinner? It’s something to warm up the house that’s easy and delicious. And something that’s a springboard to other meals as the week rolls on. But let’s make our first dinner first!


3 pounds corned beef brisket (Hummel Bros. is local and great for those in CT)
3 bay leaves
6-7 whole black peppercorns
1 can Guinness
4 cups water
4-5 small-medium Yukon Golds, unpeeled and halved or quartered
6 regular carrots, peeled, halved and cut into 3 pieces
1 onion, cut into 8 pieces

MUSTARD CREAM (for your potatoes)

½ cup sour cream (you can get away with low-fat)
2 teaspoons coarse grain Dijon (I’m loving Grey Poupon’s Harvest Coarse Ground)

In the largest stockpot you have,  place the brisket, then pour the Guinness, add the four cups of water, bay leaves and peppercorns. I used my Dutch oven this time.

Bring to a boil, then reduce heat to simmer and set your timer for two hours.

At the 2-hour mark, add the vegetables. Bring the pot back up to a boil, then back down to simmer for about 20 minutes. You’ll know the vegetables are done with a mere poke of a fork.

The mustard cream is fab on the potatoes. Just smash the potatoes with a fork on your dinner plate and top with mustard cream. I like a little of the plain coarse ground mustard over my corned beef, too.

Last, but certainly not least, you just made some killer beef stock. It will yield a little over a quart. Strain it through a fine-mesh sieve and stick it in the fridge. I’ll be back to tell you about the next meal you can make from here.

Remember to save at least one cup of corned beef for the next part of the program. And make sure you have more Guinness available, OK? Slainte! Here’s a tune from Leahy to get your toes a’ tappin’ this week as we celebrate St. Pat’s!

Breakfast is served!

With St. Pat’s just around the corner and Guinness in the house, my thoughts turn to Irish Car Bomb Cake. Rather than follow other recipes I’ve seen, I took Hershey’s Deep, Dark and made a car bomb out of it. It’s fantastic. Dare I say: It’s da bomb. 🙂 Ready for these easy modifications?

1. Substitute the cup of boiling water for Guinness.
2. Replace 2 cups of white sugar with 1 cup white sugar, 1 cup light brown sugar
3. 1 tablespoon vanilla instead of two teaspoons
 The changes in steps two and three are negligible, so you can easily follow the original recipe with just the Guinness substitution to keep it simple. It makes a truly “deep, dark,” moist, delicious cake. Once I even forgot to put the eggs in–and though the cake was flatter than usual, it still tasted good. How’s that for foolproof?

What really makes an Irish Car Bomb out of this cake is the frosting, so let’s do it!


1 stick butter, room-temperature
2 cups confectioners’ sugar
1 tablespoon sour cream
1 tablespoon Bailey’s Irish Cream
2 teaspoons Jameson’s Irish Whiskey
dash salt

Beat butter at medium speed for a few minutes. Turn mixer to low to add sour cream, Bailey’s and Jameson’s. Gradually add confectioners’ sugar and salt and increase mixer speed to get the frosting nice and fluffy.

I’d like to thank Bill Cosby for telling me it’s OK to eat chocolate cake for breakfast:

It may not be breakfast of champions, but it certainly is a tasty treat…and leaves my (partially) Irish eyes a-smilin’!

The great American chocolate cake, Irish-style, with milk!