Feeling a wee bit Irish this St. Patrick's Day? We are feeling it, too. So we combed our archives for someFree Press Test Kitchen favorites to serve for St. Patrick’s Day or to use up any leftovers you might have.
The Reuben Dip is ideal for a St. Patrick’s Day party and you could also serve it for March Madness NCAA tournament.
One great thing about leftover corned beef and cabbage dinner, just like leftover turkey at Thanksgiving, is pilling it high on a sandwich and adding some sauerkraut, a slice of cheese and a smear of a remoulade or Thousand island dressing and cooking it in a skillet or panini press.
Guinness works in so many recipes. Here we used it in a soup and in makingcupcakes, which are topped with a Irish Cream spiked buttercream.
Just in time for St. Pat's: How to cook corned beef
And finally, we couldn't forget about potatoes. Colcannon is a popular dish in Ireland featuring mashed potatoes mixed with cabbage. Our version uses kale and serves them in phyllo cups as an appetizer.
Reuben Dip
Makes: 4 cups / Preparation time: 10 minutes / Total time: 45 minutes
If you don't have leftover cooked corned beef, use deli corned beef.
1 package (8 ounces) 1/3-less-fat cream cheese or Greek yogurt cream cheese
1/2 cup low-fat sour cream
1/2 cup Thousand Island dressing
1/2 pound chopped corned beef
1 1/2 cups sauerkraut, drained, well rinsed, patted dry, chopped
1 1/4 cups shredded low-sodium Swiss cheese
Chopped green onions for garnish
Rye bread triangles or crackers for serving
Preheat the oven to 375 degrees. In a mixing bowl, beat cream cheese, sour cream and dressing until smooth. Stir in the corned beef, sauerkraut and cheese. Transfer to a crock or other baking dish. Cover and bake for 30 minutes. Uncover and bake 5 to 10 minutes more or until bubbly. Top with chopped green onions for garnish and serve with bread triangles or crackers.
Adapted from several recipes. Tested by Susan Selasky in the Free Press Test Kitchen. Analysis per 1 tablespoon.
31 calories (66% from fat), 2 grams fat (1 gram sat. fat), 1 gram carbohydrates, 2 grams protein, 85 mg sodium, 8 mg cholesterol, 0 grams fiber.
Corned Beef Reuben with Remoulade
Makes: 4 / Preparation time: 10 minutes / Total time: 30 minutes
REMOULADE
¾ cup low-fat mayonnaise
¼ cup chili sauce
1 teaspoon red hot pepper sauce (or to taste)
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons chopped parsley
Salt and pepper to taste
CORNED BEEF
8 slices favorite rye or marble rye bread
2 tablespoons (or more as needed) low-fat mayonnaise
1 pound cooked and thinly sliced corned beef
4 slices low-sodium Swiss cheese
1 ½ cups prepared coleslaw or make your own
To prepare the remoulade, in a small bowl stir together all the ingredients. Cover and chill for 30 minutes.
Meanwhile, heat a large nonstick skillet over medium heat. Spread about 1 teaspoon of mayonnaise on one side of each piece of bread. Making two sandwiches at a time, place two bread slices, mayonnaise side down, in the skillet. Spoon a dollop of remoulade on each slice and top with 4 ounces of corned beef and a slice of cheese. Top that with a scoop of coleslaw and another slice of bread, mayonnaise side up. When the bottom bread has browned, turn the sandwich over and cook until cheese has melted slightly and bread has browned. Remove from skillet and repeat process, making two more sandwiches. Serve sandwiches with additional remoulade on the side.
From and tested by Susan Selasky in the Free Press Test Kitchen.
597 calories (48% from fat), 31 grams fat (10 grams sat. fat), 51 grams carbohydrates, 26 grams protein, 1,871 mg sodium, 86 mg cholesterol, 5 grams fiber.
Guinness and Onion Soup
Serves: 6 / Preparation time: 15 minutes /
Total time: 1 hour
2 tablespoons olive oil
5 cloves garlic, peeled and minced
8 cups thinly sliced onions
Sea salt to taste
1 tablespoon fresh thyme leaves, chopped
¼ cup sherry vinegar
1½ cups Guinness Draught or stout, divided
6 cups fat-free beef broth or stock
6 slices thick country bread toasted
Olive oil for brushing on bread
Aged Irish cheddar such as Kerrygold brand, shredded or grated, divided
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté about 30 seconds or until fragrant. Add onions, season with salt and cook for about 5 minutes, stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.
Add the thyme, vinegar, and 1 cup Guinness. Reduce the Guinness by half and add the beef broth. Bring to a simmer and cook for 10 more minutes. Add the remaining ½ cup Guinness and cook a few minutes more.
Preheat the broiler. If desired, using a biscuit cutter, cut out rounds from the bread. Brush both sides with olive oil. Place under the broiler and lightly toast, turn over and toast on the second side. Watch carefully, this only takes a minute or two. Once toasted, sprinkle cheese on top of rounds. Broil until the cheese melts and browns slightly. Divide soup into individual servings, sprinkle with more cheese and top or serve with the toasts.
From and and tested by Susan Selasky for the Free Press Test Kitchen.
10 calories (47% from fat), 16 grams fat (8 grams sat. fat), 27 grams carbohydrates, 13 grams protein, 1,431 mg sodium, 30 mg cholesterol, 3 grams fiber.
Guinness, Whiskey and Irish Cream Cupcakes
Makes: 24 cupcakes / Preparation time: 40 minutes / Total time: 2 hours
These Guinness cupcakes have a Jameson whiskey ganache center and are topped with a Baileys Irish Cream frosting.
CUPCAKES
1 cup Guinness stout
1 cup unsalted butter, at room temperature
3/4 cup Dutch-process cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 eggs at room temperature
2/3 cup low-fat sour cream
GANACHE
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey
FROSTING
2 1/2 sticks unsalted butter, softened
4 cups powdered sugar
6 tablespoons Irish Cream liqueur
To make the cupcakes: Preheat oven to 350 degrees. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Remove from heat and cool slightly.
In a mixing bowl, whisk flour, sugar, baking soda and salt. In a separate large bowl, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and mix until all is incorporated. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
Meanwhile, make the ganache: Finely chop the chocolate and transfer it to a heatproof bowl. In a small saucepan, heat the cream until simmering and pour it over the chocolate. Let it sit for 1 minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
To fill the cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping bag with a wide tip and fill the holes in each cupcake to the top.
To make the frosting: In a mixing bowl, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.
Adapted from several recipes. Analysis per 1 cupcake.
442 calories (51% from fat), 26 gram fat (16 grams sat. fat), 52 grams carbohydrates, 4 grams protein, 176 mg sodium, 76 mg cholesterol, 3 grams fiber.
Colcannon Cups
Makes: 30 / Preparation time: 25 minutes / Total time: 40 minutes
3 russet or Idaho potatoes, peeled (about 1 1/2 pounds)
1 tablespoon olive oil
1 large leek, white and pale green parts only, finely chopped
1 bunch Tuscan or Lacinato kale, finely shredded, about 2 packed cups
1/2 to 3/4 cup low-fat buttermilk
3 tablespoons unsalted butter
Salt and pepper to taste
2 packages mini phyllo shells
Cut the potatoes into 2-inch cubes and place in a pot large enough to hold them. Cover with cold water and bring to a boil. Reduce heat slightly, and cook until the potatoes are just tender, about 15 to 20 minutes. Drain.
Meanwhile, in a large skillet, heat the olive oil and sauté the leek until softened. Add the kale and sauté until tender.
Preheat the oven to 350 degrees.
In a small saucepan, heat the buttermilk and butter until the butter is melted.
Place the potatoes back in the pot you cooked them in, and mash them, adding the buttermilk mixture. Fold in the kale mixture and season with salt and pepper to taste. Spoon into the phyllo cups and place in the oven for about 10 minutes to brown the tops.
From and tested by Susan Selasky for the Free Press Test Kitchen.
Analysis per 1 cup.
52 calories (36% from fat), 2 grams fat (1 gram sat. fat), 8 grams carbohydrates, 1 gram protein, 55 mg sodium, 3 mg cholesterol, 1 gram fiber.
