(Cute Kim and her perfect Rueben Loaf)
Are you still looking for a fun recipe for a St. Patrick’s meal? I’ve got a fun one for you! I’m not sure I’m a huge corned beef and cabbage fan, normally, but this is a really fun and tasty version of that traditional meal! My good friend (used-to-be-neighbor), Kim, made this for us a few years ago, and was gracious enough to share her cuteness and yummyness with all of you. Here is the recipe she gave me:
1 Rhodes bread loaf
Corned beef (cooked…made that mistake before!)
Mozz Cheese (technically I think swiss would be more appropriate…but anything white and shredded should work just fine)
Thaw out the loaf/dough…don’t let it rise, just barely room temp. Work it out in to the shape of the pan (cookie sheet, rectangular). Once it’s touching all edges take a knife and make small slits up each side about 1″ apart (note: don’t make the slits too long or all your goodies will fall out and you’ll lose the cuteness/presentation factor). Layer your goodies…I prefer meat, kraut, dressing, cheese…repeated 2X. Tuck one end up and start “braiding” the cut pieces…when you get about 3/4 way down the loaf, fold the other end up and continue braiding. If you want it to be glossy, beat some egg whites and brush on…you can also sprinkle with fennel but personally I’m not a fan. Some people also brush with butter before/after…sometimes I don’t do anything if I’m not caring about the cuteness/presentation factor.
I love how Kim uses the word “cuteness” to describe presentation, and I find myself using it all the time! Thanks, Kim, for sharing! I miss you and your cooking!