When we think of St. Patrick’s Day, usually what comes to mind are corned beef and cabbage, Irish stew, and Irish soda bread. Those favorite Irish standbys have been around for generations. This week’s recipe using corned beef, on the other hand, is quite unusual. For one, it starts with wontons, which typically are used in Chinese dishes. It’s also a recipe for savory cupcakes, not the sweet kind you’re used to eating for dessert.
Serving corned beef isn’t the only St. Patrick’s Day tradition. We also like to wear green, regardless of our ancestry. I remember when I was in elementary school and the first thing classmates did when you climbed aboard the school bus or arrived at school on St. Patrick’s Day was to check and make sure you had a green ribbon in your hair, a green cloverleaf on your jacket or at the very least a splash of green in your blouse or shirt. If you weren’t wearing green somewhere, you got pinched!
Times may have changed since then, but those proud of their Irish heritage have not! There will be a sea of green from work places to schools and everywhere in between on March 17, as well as a variety of delicious Irish dishes on every supper table. These Irish Reuben Cupcakes with dipping sauce is a great way to surprise family or guests and to celebrate the holiday!
IRISH REUBEN CUPCAKES
1 3/4 cups lightly packed brown sugar
1 3/4 cups Guinness beer
24 wontons
1 1/2 cup chopped, thin sliced corned beef
1 1/2 cup shredded Swiss cheese
3/4 cup well-drained sauerkraut
Chopped chives, optional
Preheat oven to 375 degrees. Grease a 12-cup muffin tin.
Combine brown sugar and Guinness in a medium sauce pan over low heat. Cook, stirring occasionally for 1 hour or till liquid is reduced by 1/2 and mixture is slightly thickened. Remove from heat and cool slightly.
Meanwhile make wonton cupcakes by placing one wonton wrapper in bottom of each muffin tin. Top each with a tablespoon of chopped corned beef and a tablespoon of shredded Swiss cheese.
Top each with another wonton wrapper, and then top with another tablespoon of corned beef, sauerkraut and Swiss cheese. Bake 15 minutes (just till edges are golden and cheese is melted.)
Remove wontons from muffin tin; sprinkle with chopped chives (if used). Serve immediately with cooled dipping sauce on the side.
Note: When I make these, I just pour a heaping tablespoon of the dipping sauce over each one, instead of dipping them. Makes 12 cupcakes.
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