Does anyone have Irish finger food ideas?

Question by skippgil: Does anyone have Irish finger food ideas?
In my class we are working on immigration…each group has to think of an idea and food recipe for their presentation…Would potato skins be appropriate…anything MOST middle schoolers would enjoy…It has to be finger foods though…


Best answer:

Answer by AFwife
Irish Egg rolls, yummy!

4 ounces chopped corned beef
1 cup shredded steamed cabbage
1 cup diced cooked potatoes
1 cup shredded carrot
1/2 cup thinly sliced onion
salt and pepper, to taste
8 (7 inch square) egg roll wrappers
1 1/2 quarts oil for deep frying
Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper to taste. Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. Remove from hot oil to drain on paper towels.

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Posted by in Irish Cookies and tagged with anyone, Finger, Food, ideas, Irish | Trackback
  1. Steve G says:

    Irish Cheddar Crisps

    1 3/4 cups all-purpose flour
    1/2 cup yellow cornmeal
    3/4 teaspoon sugar
    3/4 teaspoon salt
    1/2 teaspoon baking soda
    1/2 cup butter
    1 1/2 cups sharp cheddar cheese, shredded
    1/2 cup water, cold
    2 tablespoons white vinegar
    fresh coarse ground black pepper

    Mix flour, cornmeal, sugar, salt, and baking soda in large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in cheese, water, and vinegar with fork until mixture forms soft dough. Cover dough and refrigerate 1 hour or freeze 30 minutes until firm.
    Preheat oven to 375 degrees. Grease 2 large cookie sheets. Divide dough into 4 pieces. Roll each piece into paper-thin circle on floured surface. Sprinkle with pepper; press pepper firmly into dough.
    Cut each circle into 8 wedges; place wedges on prepared cookie sheets. Bake about 10 minutes or until crisp. Store in airtight container for up to 3 days.

  2. Irishmom says:

    Irish sausage wraps. Wrap traditional irish sausage in puff pastry or croissants.

    Potato skins would be great! What’s more Irish than potatoes (besides Guinness that is).

    Irish soda bread.

  3. patrickmcc55 says:

    I generally lose my appetite no matter how fingers are prepared, Irish ones or any other nationality for that matter.

  4. fyxe says:

    If it’s gonna be potato (and it’s gotta be), I would go for more of a baked herbed potato wedge. Potato skin recipes often call for cheese, sour cream and bacon. Gross. You may also run into allergies. If you can’t find a recipe, fake it! chives, parsley and thyme are staple herbs in Irish cooking. Good luck!

  5. sakura ♥ says:

    Irish Shamrock Cookies
    1/2 cup butter, softened
    1 (3 ounce) package instant pistachio pudding mix
    1 1/3 cups baking mix
    1 egg
    1 tablespoon white sugar

    1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease
    baking sheet.
    2 Cream together the butter or margarine and the pudding mix. Blend
    in the baking mix, egg and sugar and mix well.
    3 On a lightly floured surface roll out the dough to 3/8 inch
    thickness and cut into cookies with a shamrock cookie cutter.
    4 Place cookies on the prepared baking sheet and bake at 350 degrees
    F (175 degrees C) for 9 to 10 minutes or until lightly browned on the
    edges. Let cookies cool on rack. Frost with green colored icing if

    Irish Cream Bundt Cake

    1 cup chopped pecans
    1 (18.25 ounce) package yellow cake mix
    1 (3.4 ounce) package instant vanilla pudding mix
    4 eggs
    1/4 cup water
    1/2 cup vegetable oil
    3/4 cup Irish cream liqueur
    1/2 cup butter
    1/4 cup water
    1 cup white sugar
    1/4 cup Irish cream liqueur

    1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a
    10 inch Bundt pan. Sprinkle chopped nuts evenly over botttom of pan.
    2 In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4
    cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5
    minutes at high speed. Pour batter over nuts in pan.
    3 Bake in the preheated oven for 60 minutes, or until a toothpick
    inserted into the cake comes out clean. Cool for 10 minutes in the
    pan, then invert onto the serving dish. Prick top and sides of cake.
    Spoon glaze over top and brush onto sides of cake. Allow to absorb
    glaze repeat until all glaze is used up.
    4 To make the glaze: In a saucepan, combine butter, 1/4 cup water and
    1 cup sugar. Bring to a boil and continue boiling for 5 minutes,
    stirring constantly. Remove from heat and stir in 1/4 cup Irish

    Tipsy Cake (Irish)

    1 pound Stale cake (pound — angel)
    3 tablespoons Jam
    Measure whisky
    5 fluid ounces Sherry
    1 pint Warm custard
    10 fluid ounces Whipped cream

    Break up the cake or cakes and gently mix the jam through — the
    mixture does not have to be completely even. Place in a glass bowl.
    Mix sherry and whisky and sprinkle over cake. Press down lightly.
    Pour custard over the cake, and chill. Then spoon whipped cream over
    top and serve.

    Irish Whiskey Pie

    1 baked graham cracker crumb crust
    cooled–10 inch size
    5 egg yolks
    3/4 Cup sugar
    1 Envelope gelatin
    1/4 Cup cold water
    1/2 Cup Irish whiskey
    1 1/2 Cups heavy cream
    2 Tb Shaved Chocolate — (optional)

    Beat egg yolks until they are thick and lemon colored.
    Slowly beat in the sugar Soften gelatin in water and then
    add 1/4 cup Irish Whiskey Heat over boiling water until
    gelatin dessolves. Add gelatin mixture into the egg yolks
    stirring quickly. Pour in the remaining Irish Whiskey. Mix
    Well Whip cream and add 1 cup to mixture. Pour filling into
    pie shell and chill.
    When the filling is set, decorate with a border of the
    remaining whipped cream and sprinkle shaved chocolate over
    the center. Tint the whipped cream a little green

    Irish Stew

    2 pounds Beef — cut in 1″ cubes
    3 tablespoons Vegetable oil
    14 ounces Beef broth — canned
    1 cup Water
    2 tablespoons Parsley — chopped
    1 1/2 teaspoons Salt
    1/4 teaspoon White pepper
    1 Bay leaf
    6 Med carrots — cut in thirds
    6 Med onions — cut in thirds
    1/2 cup Frozen peas — thawed
    Parmesan cheese
    Holiday Potatoes recipe

    Brown beef in oil. Add beef broth, water, parsley, salt and bay leaf.
    Cover and simmer 1 hour, stiriing occaisionally. Add onions and
    simmer 30 minutes additional, or until beef is tender. Meanwhile,
    Holiday Potatoes. Place stew in oven-proof serving dish. S
    poon potatoes over stew, sprinkle with peas and Parmesan to taste.
    Run under broiler until potatoes are lightly browned.

    Basic Irish Sausages

    1 1/2 pounds Lean pork
    8 ounces Pork fat — without gristle
    1/2 teaspoon Ground allspice
    1 teaspoon Salt
    Fresh-ground pepper
    Pinch dried sage or marjoram
    1 ounce White breadcrumbs (optional)
    Ground ginger, mace — nutmeg
    Cloves — cayenne pepper

    Mince the meat and fat twice, then mix very well and season.
    (Fry a teaspoon or so each time to check the flavor until you get it
    the way you like it.)
    Add the herbs and breadcrumbs and any spices used. Fill skins as

    Bailey’s Irish Cr譥 Cake

    1 package Duncan Hines yellow cake mix
    1 package instant chocolate pudding
    3/4 cup vegetable oil
    1/2 cup Bailey’s Irish Creme
    1/4 cup vodka
    1/8 cup water
    4 large eggs

    For The Glaze:
    1/4 cup Bailey’s Irish Creme
    1 cup powdered sugar

    Preheat oven to 350 degrees F.

    Ignore directions on cake box. Combine all ingredients in a mixing
    bowl and beat until smooth.
    Pour into a greased and floured 10 inch bundt pan.

    Bake at 350 degrees 40 to 50 minutes until a knife inserted comes out
    clean. Remove from bundt pan and allow to cool completely.

    Starting with about 1/4 cup of Bailey’s in a small pan, add sugar and
    stir until completely combined. Simmer the mixture over low heat
    until a thick glaze is formed. If necessary add additional sugar to
    get the proper consistency. When ready, pour over the cooled cake.
    Repeat if more glaze is desired.

    Irish Cream Chocolates

    12 oz Semisweet chocolate chips
    1/2 c Irish cream liqueur, such as
    1/4 c Whipping cream
    2 c Pecan pieces

    Heat chocolate, Irish Cream, and whipping cream in a double boiler
    over medium heat, stirring constantly, until chocolate is melted and
    mixture is smooth. Remove from heat and stir in pecans.

    Drop by teaspoonfuls onto wax paper; cool for an hour.

    Remove from wax paper and store in airtight container.

    Irish Potato Pancakes

    1 c Mashed potato
    2 c Flour
    1 ts Salt
    1 Tbpp baking powder
    2 Beaten eggs
    1 c Milk
    4 tb Light corn syrup
    1 tb Nutmeg

    Mix all ingredients. Beat well. Bake on a greased griddle until
    brown on both sides. Makes 8-10.


    1 qt. half-and-half
    1 C. granulated sugar
    1/2 C. brown sugar
    1/4 C. Bailey’s Irish Cream Liqueur
    3 eggs, beaten
    Enough milk to bring to 1/2 gallon

    Blend ingredients together. Freeze in ice cream freezer according to
    manufacturer’s instructions. Serve with fresh strawberries and

  6. LaSperanza says:

    When I was in Ireland they served soda bread with cream cheese and smoked salmon, and it was soo good! Soda bread is easy to make, and you could just serve it with butter, or honey, forget the salmon, and its just as yummy.

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