Recipes...Appetizer
Bubbly Cheddar
Pesto Tomatoes
Makes 40 appetizers
40 large cherry tomatoes
1/4 cup prepared pesto
3 ounces (1/4-inch cubes)
Kerrygold Aged Cheddar Cheese
1/4 cup crushed herb croutons
1 tablespoon Kerrygold
Pure Irish Butter, melted
Heat oven to 450°F. Cut small piece off the bottom
of each tomato to sit flat on baking sheet. With
sharp knife, cut top off each tomato; remove seeds
with small spoon. Spoon pesto into tomatoes and top
with cheese, dividing equally. Combine crumbs and
butter and sprinkle over tomatoes. Bake 5 minutes or
until bubbly. Serve warm.
Pair with Wolf Blass Yellow Label Riesling or
Chardonnay.
Apple, Cheese
and Smoked Turkey Cups
Makes 30 appetizers
1/2 cup (1/4-inch cubes)
Kerrygold Blarney Castle Cheese
1/2 cup (1/4-inch cubes) red apple
1/2 cup (1/4-inch cubes) smoked turkey
3 tablespoons minced fresh fennel
2 tablespoons sliced green onion (green part only)
2 tablespoons each lemon juice and extra virgin
olive oil
Pepper to taste
2 (2.1-ounce) boxes mini Filo shells, thawed
In bowl combine all ingredients except shells. Chill
1 hour or up to several hours ahead. Spoon mixture
equally into shells and serve immediately.
Pair with Wolf Blass Yellow Label Riesling.
Cheesy Dubliner
Polenta
Makes 24 appetizers
4 cups low-sodium chicken broth
1/4 cup Kerrygold Pure Irish Butter
1 cup polenta
2 cloves garlic, minced
7 ounces shredded Kerrygold Dubliner Cheese
1/2 cup minced roasted red bell pepper
1 tablespoon minced fresh sage
Pepper to taste
Butter a 13- by 9-inch baking dish. In medium
saucepan, bring broth and butter to boil. Add
polenta; cook and stir over low heat 10 minutes. Add
remaining ingredients and cook 5 minutes more. Pour
into baking dish and chill at least 1 hour. Cut into
2-inch squares or diamonds. Serve at room
temperature or grill a minute or two on each side.
Pair with Wolf Blass Yellow Label Shiraz.
Steak Bites
Makes 8 to 10 appetizers
1/4 cup Kerrygold Pure Irish Butter, divided*
1 pound beef tenderloin steaks, 1 1/2 to 2 inches
thick
3 tablespoons grainy Dijon mustard
2 tablespoons chopped fresh rosemary or thyme
1 1/2 teaspoons coarse ground pepper
24 baguette slices
Heat oven to 400°F. In ovenproof skillet, melt 1
tablespoon of the butter. Sear steaks over
medium-high heat about 2 minutes each side. In bowl
combine remaining butter, mustard, herbs and pepper.
Spread 1 tablespoon of the mixture onto the baguette
slices; spread remaining on top and sides of steaks.
Bake steaks 8 to 10 minutes, remove from oven and
let stand 5 minutes. Thinly slice on diagonal and
place on baguette slices, dividing equally.
*You can substitute with Kerrygold Garlic & Herb
Butter; omit fresh herb.
Pair with Wolf Blass Yellow Label Shiraz or Cabernet
Sauvignon.
Mini hotdogs in
sauce
(2) 12 oz. jars of chili sauce
(1) 18 oz. grape jelly
8 oz. ketchup
2-3 lbs. mini hotdogs
1. In large saucepan or crock pot, combine chili
sauce, jelly and ketchup. Cook on high until smooth
and well blended.
2. Add hotdogs and cook on low until heated through
and ready to serve.
Puppy Chow
½ cup margarine or butter
1 cup creamy peanut butter
1 cup chocolate chips
8 cups Rice Chex cereal
2 – 2 ½ cups powdered sugar
1. Combine peanut butter, margarine and chocolate
chips in a large microwave safe bowl. Microwave on
medium, stopping to stir occasionally, until mixture
is smooth (time will vary by microwave).
2. Measure cereal into large airtight bowl or
container. Pour warm chocolate mixture over cereal,
stirring to coat evenly. Add powdered sugar. Mix to
distribute.
3. Seal container and shake vigorously until cereal
is evenly coated and not too sticky (add more
powdered sugar as needed).
4. Leave uncovered until cereal cools. Replace cover
and store in a cool place. Puppy Chow will stay
fresh for up to a week (if it lasts that long)!
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