A Twist on St. Paddy's Day Fare!
Serve these delicious appetizers at your party this year:
Ingredients:
Fresh Corned Beef
Sauerkraut
Swiss Cheese
Mayo
Terrapin Ridge Farms Jalapeno Aioli drizzle
Empanada shells or circular cut pieces of dough about 5 inches in diameter
Directions:
Cook up your corned beef in a crockpot on medium heat with swiss cheese, equal parts mayo and jalapeno aioli and sauerkraut until it is mostly a dip. You can make it cheesier or meatier, up to your preference. Set on low until all is combined as much as possible. Lay out your empanada shells and place filling on one side of empanada with enough edge for you to dampen and seal with the other side. Dampen the edge of the filled side of the empanada and bring over the other side, press with a fork to seal. Fry in oil until golden brown at 350 °F for about 3 to 4 minutes flipping once. Set on wire rack too cool. Once warm, drizzle with more Jalapeno Aioli and serve. Insanely delicious!
Ingredients:
1 package (12 rolls) Hawaiian sweet rolls
8 ounces sliced Swiss cheese
3/4 pounds corned beef
6 tablespoons unsalted butter, melted
3 Tbs Terrapin Ridge Farms Onion Blossom Horseradish plus more for serving
1 and 1/2 teaspoons poppy seeds
1/2 teaspoon minced garlic
Directions:
Preheat the oven to 350 °F. Butter or lightly grease the bottom of a 13-by-9-inch baking dish. Without separating into individual rolls, slice the top half of the bread off the bottom. Spread 1-2 Tbs Terrapin Ridge Farms Onion Blossom Horseradish Dip on open face of the bottom half of the bread. Place the bottom portion of the rolls in the prepared baking dish. Layer half of the cheese on top of the bottom rolls. Next layer all the corned beef on top. Finally, layer the last half of the cheese on top. Place the top section of rolls on top of everything. In a small bowl, combine the completely melted and slightly cooled butter, poppy seeds, minced garlic. Season to taste if desired. Whisk to combine. Using a pastry brush, liberally brush the butter mixture over the tops and sides of the rolls until well coated. Some of the butter mixture will pool at the bottom of the pan which is fine -- this will help season the bottom section of rolls! Bake, covered with foil, for 20 minutes. Remove foil and bake for another 3-5 minutes or until cheese is gooey/melty and tops of rolls are slightly crispy (watch carefully). Remove, cut apart with a serrated knife, and serve while hot!
Ingredients:
4 pounds baby Yukon gold potatoes
Sea salt
2 cups vegetable oil
Terrapin Ridge Farms Sriracha Horseradish sauce for dipping
Directions:
Place potatoes in a large pot and cover with cold water. Season heavily with salt. Bring to a boil over high heat and cook until potatoes are fork tender, about 10 minutes after a boil is achieved. Drain in a colander set in the sink then pour potatoes onto a rimmed baking sheet in a single layer. Working one potato at a time, place potato on cutting board and smash firmly with the bottom of a heavy skillet or mallet to a thickness of about 1/2-inch thick. Heat 2 cups of oil in a large high sided saute pan over medium heat until shimmering. Add as many potatoes as will fit in a single layer but do not crowd them. Cook, shaking pan occasionally, until bottom side is deep golden brown, about 3 minutes. Carefully flip with a thin metal spatula and cook until second side is golden brown and crisp, about 4 minutes longer. Transfer to a paper bag or towel-lined plate and allow to drain. Sprinkle generously with fine sea salt. Continue cooking potatoes in batches, adding more oil as necessary, until all potatoes are cooked. Serve warm. If you are cooking for a crowd, you can keep the cooked potatoes on a cookie sheet in a 200 ° oven while you continue cooking. Or, put them all under the broiler for a few minutes just before serving to crispy them up.
Ingredients:
8 oz. Terrapin Ridge Farms Roasted Garlic Horseradish Dip (Your choice! Onion Blossom Horseradish Dip and Horseradish Sauce work perfectly in this recipe as well!)
14 oz. Sauerkraut, drained well
1/4 cup Mayonnaise
2 cups Swiss cheese, shredded
2 oz. Corned beef, chopped
Directions:
Mix and bake in a covered dish at 350 degrees F for 15 - 20 minutes. Uncover and continue baking for 10 - 15 minutes. Serve with crackers, peppers, or soft bread
Ingredients:
Fresh Corned Beef
Sauerkraut
Swiss Cheese
Mayo
Terrapin Ridge Farms Jalapeno Aioli drizzle
Empanada shells or circular cut pieces of dough about 5 inches in diameter
Directions:
Cook up your corned beef in a crockpot on medium heat with swiss cheese, equal parts mayo and jalapeno aioli and sauerkraut until it is mostly a dip. You can make it cheesier or meatier, up to your preference. Set on low until all is combined as much as possible. Lay out your empanada shells and place filling on one side of empanada with enough edge for you to dampen and seal with the other side. Dampen the edge of the filled side of the empanada and bring over the other side, press with a fork to seal. Fry in oil until golden brown at 350 °F for about 3 to 4 minutes flipping once. Set on wire rack too cool. Once warm, drizzle with more Jalapeno Aioli and serve. Insanely delicious!
Ingredients:
1 package (12 rolls) Hawaiian sweet rolls
8 ounces sliced Swiss cheese
3/4 pounds corned beef
6 tablespoons unsalted butter, melted
3 Tbs Terrapin Ridge Farms Onion Blossom Horseradish plus more for serving
1 and 1/2 teaspoons poppy seeds
1/2 teaspoon minced garlic
Directions:
Preheat the oven to 350 °F. Butter or lightly grease the bottom of a 13-by-9-inch baking dish. Without separating into individual rolls, slice the top half of the bread off the bottom. Spread 1-2 Tbs Terrapin Ridge Farms Onion Blossom Horseradish Dip on open face of the bottom half of the bread. Place the bottom portion of the rolls in the prepared baking dish. Layer half of the cheese on top of the bottom rolls. Next layer all the corned beef on top. Finally, layer the last half of the cheese on top. Place the top section of rolls on top of everything. In a small bowl, combine the completely melted and slightly cooled butter, poppy seeds, minced garlic. Season to taste if desired. Whisk to combine. Using a pastry brush, liberally brush the butter mixture over the tops and sides of the rolls until well coated. Some of the butter mixture will pool at the bottom of the pan which is fine -- this will help season the bottom section of rolls! Bake, covered with foil, for 20 minutes. Remove foil and bake for another 3-5 minutes or until cheese is gooey/melty and tops of rolls are slightly crispy (watch carefully). Remove, cut apart with a serrated knife, and serve while hot!
Ingredients:
4 pounds baby Yukon gold potatoes
Sea salt
2 cups vegetable oil
Terrapin Ridge Farms Sriracha Horseradish sauce for dipping
Directions:
Place potatoes in a large pot and cover with cold water. Season heavily with salt. Bring to a boil over high heat and cook until potatoes are fork tender, about 10 minutes after a boil is achieved. Drain in a colander set in the sink then pour potatoes onto a rimmed baking sheet in a single layer. Working one potato at a time, place potato on cutting board and smash firmly with the bottom of a heavy skillet or mallet to a thickness of about 1/2-inch thick. Heat 2 cups of oil in a large high sided saute pan over medium heat until shimmering. Add as many potatoes as will fit in a single layer but do not crowd them. Cook, shaking pan occasionally, until bottom side is deep golden brown, about 3 minutes. Carefully flip with a thin metal spatula and cook until second side is golden brown and crisp, about 4 minutes longer. Transfer to a paper bag or towel-lined plate and allow to drain. Sprinkle generously with fine sea salt. Continue cooking potatoes in batches, adding more oil as necessary, until all potatoes are cooked. Serve warm. If you are cooking for a crowd, you can keep the cooked potatoes on a cookie sheet in a 200 ° oven while you continue cooking. Or, put them all under the broiler for a few minutes just before serving to crispy them up.
Ingredients:
8 oz. Terrapin Ridge Farms Roasted Garlic Horseradish Dip (Your choice! Onion Blossom Horseradish Dip and Horseradish Sauce work perfectly in this recipe as well!)
14 oz. Sauerkraut, drained well
1/4 cup Mayonnaise
2 cups Swiss cheese, shredded
2 oz. Corned beef, chopped
Directions:
Mix and bake in a covered dish at 350 degrees F for 15 - 20 minutes. Uncover and continue baking for 10 - 15 minutes. Serve with crackers, peppers, or soft bread
