St. Patrick’s Day Appetizers

Written by foodthusiast on Mar 10, 2010 in Holiday Recipes St. Patrick's Day -

Let’s get this party started. Seriously, don’t just dig into that corned beef and cabbage. Try enjoying some finger foods. Sounds funny for a St. Patrick’s Day shindig. You have to remember that St. Patty’s Day is not exactly the Super Bowl.

What are we cooking up while that corned beef, cabbage and potatoes are slow cooking away? Wearing O’ the Green Cheese and Onion Dip, Corned Beef Specialty Puffs and St. Patrick Be-speckled Eggs.

Wearing O’ the Green Cheese and Onion Dip

Pull from the pantry:

1 (15 oz.) jar Cheese Whiz
1/3 C beer
1/2 C onion, finely chopped

Melt that Cheese Whiz in the microwave as directed then place in a serving bowl. Stir beer until well combined then fold in the chopped onions. Serve at room temperature or on a warming plate. Great with pretzels, cubes of bread or rye rounds

Serves: 16

Corned Beef Specialty Puffs

Pull from the pantry:

1/2 C flour
1/2 C rye flour
2 t parsley flakes
1/4 t salt
1/2 t + 1/8 t garlic powder, divided
1 C of water
1/2 C butter
4 large eggs, well beaten
1/4 C caraway seeds
2 (8 oz.) pkgs. cream cheesed softened
1/2 C mayonnaise
1/4 C sour cream
2 T chives, minced
1 t horseradish mustard
2 (2 ½ oz.) pkgs. deli styled corned beef, chopped
10 green olives, chopped

Preheat oven to 400 degrees while preparing the puffs. Mix flour, rye flour, parsley flakes, salt and garlic powder in a mixing bowl.

In a small saucepan, add the water and butter and heat over medium heat bringing to a brisk boil. When butter is melted add the flour mixture and stir until balls begin to form.

Remove the pan from the heat and carefully stir in the eggs until well combined.

Drop the dough mixture 2 inches apart by a tablespoon onto the greased cookie sheet. Sprinkle each puff with caraway seeds. Bake 18 minutes or until a nice golden brown and prepare the filling. After 18 minutes remove from pan and place on wire racks. Cut a small slit in side of each puff and let the steam escape.

Filling:

Place the softened cream cheese into a medium size mixing bowl.
Fold in the mayonnaise and sour cream with the softened cream cheese in a medium size mixing bowl until well combined. Blend the chives and mustard to the smooth mixture. Fold in the corned beef and olives. Set aside to fill puffs after baking.

Cut each puff in half with a sharp knife beginning where you made the original slit. Spread filling onto bottom half of each puff and top with other half of puff. Refrigerate for at least 30 minutes before serving.

Serves: 24

If you are cooking corned beef for dinner use small portion of it to make this filling instead of deli corned beef. Use half what is called for in the ingredient list to measure out the same amount. Spice it up and use onions instead of olives.

St Patrick Be-Speckled Eggs

Pull from the pantry:

8 hard boiled eggs, peeled and rinsed
1/2 C sandwich spread
1 T parsley flakes

Cut the eggs in half lengthwise and remove the yolks. Place the yolks in a bowl and mash well with a fork, then stir in the sandwich spread. Fill each egg white half with the yolk mixture and top of with the parsley.

Serves: 8

For more of a greenish tint, use pickle juice to celebrate.

Related posts:

  1. St. Patty’s Day How to Video