Recipes With an Irish Twist

Are you planning a St Patrick’s Day party or maybe you have to take something for a pot of luck – oops – pot luck dinner, then check out these recipes for inspriation.

Ladd’s Corned Beef Puffs

 Ingredients

 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

Method:

 Set the oven temperature to 400 degrees and allow the oven to heat while preparing the puffs.

Place both types of flour in a mixing bowl.

Add the parsley flakes and salt.

Sprinkle in the 1/2 t of the garlic powder.

Toss to combine the ingredients together well then set aside.

Pour the water into a small saucepan.

Add the butter and place the saucepan over medium heat.

Bring the water to a brisk boil and allow the butter to melt.

Carefully 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.

Grease a large cookie sheet well.

Drop the dough mixture by a tablespoon onto the prepared cookie sheet about 2 inches apart.

Sprinkle the caraway seeds over the top of each dough mound.

Bake 18 minutes or until a nice golden brown.

Remove to wire racks and cut a small slit in the side of each puff to allow the steam to escape.

Place the softened cream cheese into a medium size mixing bowl.

Fold in the mayonnaise and sour cream until well combined and the mixture is smooth.

Add the chives and mustard and blend the ingredients together well.

Fold the corned beef into the mixture until completely combined through the mixture.

Add the olives and blend in well.

Cut each puff in half with a sharp knife beginning where you made the original slit.

Spread the filling onto the bottom half of each puff.

Place the top half back on the bottom half of each puff.

Refrigerate for at least 30 minutes before serving.

Serves:  24

If you are cooking corned beef for your dinner use small portion to make this filling instead of the deli corned beef.  It will take 1/2 to measure out the same amount.  Onions can also be added in place of the olives if you prefer.

Luck o’ the Irish Kettle Soup

Ingredients:

2 T butter

1 1/2 C white onion, chopped

1 C celery, chopped

2 garlic cloves, minced

8 C chicken broth

1 1/2 C carrots, chopped

4 C cabbage, coarsely chopped

1 bay leaf

1 t parsley flakes

1/2 t thyme

1/4 t pepper

2 1/2 C cooked corned beef, chopped

1 (14.5 oz.) diced tomatoes with juice

1/4 t salt

Method

Melt the butter in a kettle placed over medium heat.

Add the onion and celery and stir to coat with the butter.

Cook 8 minutes or until the vegetables are fork tender, stiring often.

Stir in the garlic and cook for 1 minute.

Pour the chicken broth into the kettle.

Carefully stir in the carrots and cabbage.

Add in the bay leaf, parsley, thyme and pepper and stir to incorporate.

Bring the soup to a steady boil.

Once boiling, reduce the heat to medium low and cover the kettle.

Allow the soup to simmer 45 minutes, stirring occasionally.

Up the heat to medium then stir in the corned beef.

As the soup begins to boil carefully add in the tomatoes.

When the soup has returned to a steady boil reduce the heat again to medium low.

Cook uncovered for 15 minutes.

Sprinkle in the salt and stir to combine.

Serves:  8

Corned beef was originally substituted by the Irish Americans for bacon in the late 1800′s.  Many believe that eating corned beef with cabbage on St. Patrick’s Day brings good luck throughout the year.

Have fun with these and keep checking back – I’ll try and find some more recipes to add  – maybe some Halloween party food too. in the meantime head back and find your Leprechaun costume right now!