CHEDDAR CHIVE FOUR-LEAF CLOVER SCONES
Start your St. Patrick's Day off on the right foot with these savory scones shaped like four leaf clovers.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 to 8 servings
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.
- Whisk the cream, egg and milk powder together in a liquid measuring cup. Pulse 20 of the chives, 1/2 cup of the dill and 1/2 cup of the parsley in a food processor until finely chopped. Add the flour, baking powder and kosher salt and pulse until well combined with the herbs. Add the cheese and pulse a few times to combine.
- Cut the cold stick of butter into pieces. Add to the food processor a few pieces at a time, pulsing until only a few pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
- Turn the dough out onto a lightly floured surface and pat into a 3/4-inch-thick rectangle (about 9 by 7 inches). Use a floured 2-inch-wide heart-shape cookie cutter to stamp out 20 hearts as close together as possible (to minimize scraps). Arrange four of the hearts in a four-leaf clover pattern (with the points of all the hearts meeting in the center) on the prepared baking sheet. Repeat with the remaining hearts for a total of five clovers, spacing them evenly apart. Freeze for 15 minutes.
- Brush the tops lightly with cream and sprinkle with sea salt. Bake the scones until golden brown, 23 to 25 minutes.
- Meanwhile, pulse the remaining 10 chives, 1/4 cup dill and 1/4 cup parsley in a food processor until finely chopped. Add the stick of room-temperature butter and pulse until mixture is light green and well combined. Serve the scones warm with the herb butter.
ST. PATRICK'S DAY DEVILED EGGS
I wanted a great GREEN recipe for St. Patty's day but couldn't really find one, so I came up with this and hopefully everyone will get into the St. Patty's spirit with green deviled eggs!
Provided by Sabrina
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in the hot water for 15 minutes. Remove from hot water and chill at least 30 minutes in a bowl of cold water or in the refrigerator, until eggs are cold.
- Prepare egg dye according to package directions in a large metal or glass bowl.
- Gently crack eggs but do not remove shells so that the egg dye can reach the egg whites.
- Place the cracked hard-cooked eggs into the dye, working in batches if necessary, until dye seeps through the cracks and colors the eggs slightly, about 5 minutes per batch.
- Rinse eggs and peel to expose the green marbled color; slice eggs in half lengthwise.
- Scoop egg yolks into a bowl and mash with a fork and mix in the mayonnaise and celery; stir green food coloring into the yolk mixture.
- Spoon the yolk mixture into the egg halves; top each egg half with a parsley leaf.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 3.1 g, Cholesterol 187.7 mg, Fat 8.9 g, Fiber 1.4 g, Protein 7.5 g, SaturatedFat 2.1 g, Sodium 120.7 mg, Sugar 0.8 g
ST. PATRICK'S DAY EMERALD EGGS
I ran across these on the Food Network page looking for an appetizer for my St. Patrick's Day fun meal. I love looking for and preparing recipes for any occasion. I love Deviled Eggs and these were perfect for the "green" luck of the Irish.
Provided by CabinKat
Categories < 30 Mins
Time 30m
Yield 12 Halves, 6 serving(s)
Number Of Ingredients 7
Steps:
- Once eggs are hard-boiled, cooled and pealed, cut in half & place yolk only in food processor. Add mayonnaise (you can use Miracle Whip if you prefer a zangier taste), watercress, scallions, & tarragon. Process until smooth and creamy. If you prefer a bit of a chunky texture, pulse until desired texture. Salt and pepper to taste.
- Roll and place ham in each egg. I suggest placing a tad of yolk mixture in egg first (just a tad) to hold down the ham. Gently press in ham and fill with desired amount of yolk mixture.
- Can be served immediately or chill for 1-2 hours before serving.
Nutrition Facts : Calories 121.7, Fat 8.7, SaturatedFat 2.1, Cholesterol 214.6, Sodium 135.3, Carbohydrate 3.9, Fiber 0.2, Sugar 1.2, Protein 6.9
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