There is a cold wind howling outside my window today. With all of the snow and cold weather we have been having, an “Irish Tea” sounds so cozy and inviting; doesn’t it? After living in England for two years (1986-1988), I developed a true passion for the whole concept of afternoon tea. It is a ritual of peace… and calm… and relaxation… Everyone speaks in gentle, hushed tones. There is soft classical music; a piano, perhaps? You sip slowly; you eat delicate little bites; you savor everything s-l-o-w-l-y. Every sip; every moment. Time stands completely still.
And so I invite you to take a moment, today, to pause… I have included a couple of recipes for you to enjoy. (Click HERE for those beautiful Shamrock Cookies from “Sweetopia“.) Perhaps it will be your inspiration to plan a little “Irish gathering” of your own…? At a minimum; make yourself a cup of tea in your favorite teacup and enjoy this little touch of Irish music (click HERE). Relax, breathe, and sip slowly. Sometimes a little pause in our day is all that we need to carry on…
And so today, I bid you peace…
Reuben Rolls
(from “Taste of Home“)
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 3 tablespoons spicy brown mustard
- 1/4 teaspoon prepared horseradish
- 5 flour tortillas (10 inches), room temperature
- 7 packages (2 ounces each) thinly sliced deli corned beef
- 15 thin slices Swiss cheese
- 1 can (14 ounces) sauerkraut, rinsed and well drained
Directions
- In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla.
- Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices. Yield: about 8 dozen.
Originally published as Reuben Rolls in Taste of Home’s Holiday & Celebrations Cookbook Annual 2007, p36