Miss Daisy's Reuben Pie

Friends,

March is one of the most iconic months on the calendar. Its transition to warmer temperatures means a segue into spring and a re-awakening of the flora and fauna that populate our lush landscapes. It’s the ideal month to be a Tennessean.

The Irish connection to March and Tennessee actually goes back to some of the Irish families that helped settle our great state. Following the traditions, March saw the celebration of Ireland’s favorite son Saint Patrick, and the many legends surrounding him as both a patriot and a saint. It was St. Patrick's use of shamrocks in a parable, which gave their association with the holiday through the number of leaves and color. They were viewed as something sacred. His driving out the snakes of Ireland made him something of a patriot as well.

I often joke with friends that it’s a “no-brainer” that I’m of Irish heritage. Aside from the fact that my sons were named Patrick and Kevin, the folks here at the kitchen tease me for my wearing so much green and cooking with spirits throughout the month. The month long culinary celebration of St. Patrick’s Day finds one wanting to enjoy the historical recipes of native Ireland, as well as those we have enjoyed through the years. I have included some of my favorites for this celebration including my Reuben Pie, Crème de Menthe Brownies and Cake, Paddy’s Beef Brisket, and Irish Beer Bread. They are staples for a reason, and just the beginning of a long line of potential food items one could share.

For readers fortunate enough to have Irish roots in their family tree, I would recommend visiting with family members to track down some of the heirloom recipes. This is the best time to explore culinary heritage.

Wishing all of you a blessed St. Patrick’s Day!

Miss Daisy King

Reuben Pie

Yield: 6 servings

Ingredients

• 1 9-inch deep-dish pie shell, unbaked

• 1 tablespoon caraway seeds

• ½ pound deli corned beef, shredded

• 1 tablespoon Dijon mustard

• ¼ cup Thousand Island dressing

• ¾ cup sauerkraut, drained

• 1 ½ cups grated Gruyére cheese

• 3 eggs, beaten

• 1 cup half-and-half

• 1 tablespoon grated onion

• ¼ teaspoon dry mustard

• ½ teaspoon salt

Directions

1. Assemble all ingredients and utensils.

2. Preheat oven to 425 degrees.

3. Sprinkle and press caraway seeds into the unbaked pie crust.

4. With a fork, prick the crust and bake for 7 minutes.

5. Remove the crust and reduce the oven temperature to 350 degrees.

6. Layer corned beef on top of the crust. Combine mustard and dressing and spread over beef. Then layer sauerkraut and cheese.

7. Mix eggs, half-and-half, onion, dry mustard and salt; pour evenly over the pie. Bake for 40 to 45 minutes.

8. Remove from the oven and allow to set for 5 minutes.