We’ve got one more day ’til St. Patrick’s Day and our Inland Empire Food Bloggers’ Kerrygold Potluck Party continues! I’ve made Irish Stuffed Dates, a simple yet delicious twist on the familiar stuffed date appetizer. They get their amazing flavor from two of Kerrygold’s wonderful cheeses, corned beef and an easy honey-mustard dipping sauce. I’m sure I’ll be making these year round from now on!
This is also the last day to enter our giveaway for an amazing variety pack of Kerrygold Cheeses and Butters worth an estimated $175! Our friends at Kerrygold USA have been so very generous – and if you have not tried their products yet, don’t wait any longer.
The quality of their hormone-free cheeses and butters is unmatched. Since 1961 with the formation of the Irish Dairy Board and the Kerrygold brand, Kerrygold has relied on small farmers across Ireland who adhere to their traditions of farming to supply the milk from grass-fed cows that makes Kerrygold products so special. The link is at the bottom of this post; if you haven’t entered yet, don’t miss your chance.
To make the stuffed dates, I used Kerrygold’s Blarney Castle and Swiss Cheeses. Did you know that each variety of Kerrygold Cheese is made in a different part of Ireland? It’s part of what makes each one taste so amazing. Blarney Castle is a gourmet cows milk cheese that is similar in flavor to Gouda, with a lovely richness to it. It’s great for grilled cheese sandwiches – and these stuffed dates.
Kerrygold’s Swiss Cheese is aged for more than 90 days to ensure it has all the traditional nuttiness you expect. The combination of the two cheeses is a great balance to the sweetness of the dates and the salty, briny flavor of the corned beef.
These dates are so delicious you may think they’re difficult to make, but they are actually super simple to put together. Start with fresh dates. Slice them down the middle and remove the seed. Grate the two cheeses and stuff the dates with a generous helping.
Wrap a slice of corned beef around each date, and bake until the cheese is melted and the corned beef is beginning to crisp around the edges.
Mix the honey and mustard together and serve alongside the dates. The sweet-tangy sauce is the perfect boost to the flavorful stuffed dates.
You can roast some cabbage for a nice bed to rest your stuffed dates on – an edible garnish. I think roasted vegetables, including cabbage, are so much more flavorful than steamed or boiled, don’t you?
I don’t know lots about beers, but the learning opportunity as I searched for a good pairing was lots of fun! I chose a Stone Cali-Belgique IPA. I think the dry, “hoppy” flavor balances the richness of the appetizer and cleanses the palate nicely.
Check out the dishes my fellow IEFB foodie friends have made at Decadently Fit, My Imperfect Kitchen, The Devil Wears Parsley, Confessions of a Culinary Diva and Within My Means. All of these recipes will help you to have a very tasty St. Patrick’s Day party, or even just a feast for two!
Rebekah at Decadently Fit made a beautiful gluten-free Shepherd’s Pie
Sara at My Imperfect Kitchen made Kerrygold Cheese Fondue
Natalie at The Devil Wears Parsley made Triple Threat Mini-Shot Cakes
Christy at Confessions of a Culinary Diva made Irish Rarebit
Be sure to visit Kerrygold USA on Facebook, Instagram, Twitter and Pinterest for more recipes and great information on their fantastic cheeses and butters ~ and enter the giveaway before midnight tonight! Good luck, enjoy, and Happy St. Patrick’s Day!
Disclaimer: Kerrygold USA generously provided the cheese products for this recipe so that I could cook with them and share my thoughts with you. Kerrygold is also providing the prize package for this giveaway, which has an estimated retail value of $175. All the opinions expressed here are mine.
- 1 – 12 oz. package large dates, cut down one side and seed removed (or use jumbo dates and cut in half; remove the seed)
- 1 – 7 oz. package Kerrygold Blarney Castle Cheese, grated
- 1 – 7 oz. package Kerrygold Swiss Cheese, grated
- ½ lb. thinly sliced corned beef
- ½ cup Dijon Mustard
- 2 Tbsp. dark honey
- ½ lb. green cabbage, shredded
- 1 Tbsp. Extra Virgin Olive Oil
- Kosher Salt and Pepper
- Stone Cali-Belgique IPA to pair with, if desired
- Preheat oven to 400F.
- On a baking sheet, toss the cabbage with the olive oil, salt and pepper and roast 8-10 minutes, stirring halfway through, until starting to brown just a bit.
- Place the dates on a foil-lined baking sheet that has been sprayed lightly with cooking spray.
- Combine the Kerrygold Blarney Castle and Swiss Cheeses together.
- Stuff the dates with a bit of the cheeses.
- Wrap one piece of corned beef around each date (cut the slices in half or in thirds length-wise if they are wider than the dates), wrapping so that the end of the slice is on the bottom of the date (or you can slide a toothpick through the middle to secure everything).
- Bake 8-10 minutes until the cheese is melted and the corned beef is starting to crisp up along the edges.
- Mix the mustard and honey together and place into a serving cup.
- Place the cabbage onto a serving platter and place the dates on top.
- Add the cup of honey-mustard sauce to the platter and serve.
- Pair with Stone Cali-Belgique IPA
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