Every March, we host a St. Patrick’s Day party, complete with an Irish menu and a beer pong tournament in our barn. Oh yes we do! It’s so much fun! It’s something to look forward to towards the end of winter here in New Hampshire. Yes, the sun is stronger and the days seem brighter, but it’s still cold, snow is usually still on the ground, ski mountains are still open, and we have all developed cabin fever.
In 2020, we barely we squeezed in this Erin Go Braugh event. Two days after our night of merriment, the lockdown was announced for Covid-19. As the months rolled on, we realized that St. Pat’s 2021 would need to be postponed. We held off until mid-May, and wow, what a difference in weather! The day was sunny and 70 degrees so we all lounged outside and finished off the night with a bonfire in our field. We managed a few rounds of cornhole, but unfortunately never got to beer pong. We may have an intense tournament in 2022 to make up for the lost year!
My family is not Irish. My husband and I traveled to Ireland a few years ago, and we loved it! I love Irish music. And Irish beer. And the food! For our party, I cook Shepherd’s Pie, Corned Beef and Cabbage, and Soda Bread. While not quite traditionally Irish but 100% fun for the evening, I make a hot pastrami dip with cream cheese and a green Puppy Chow. This year, I opted to make Pastrami Rolls which are made in advanced, heated up quickly, and made easy finger food–drink in one hand, pastrami roll in the other. (I just happened to make these again recently so figured it’s never too late to share a good recipe!)
Ingredients:
- Loaf of bread/pizza dough (any kind! premade, homemade, frozen, etc)
- Deli pastrami: 3/4 to 1 pound depending on your meaty preverence
- Sliced swiss cheese: 1/2 pound
- Thousand Island Dressing
Make It!
- Coat baking sheet with non-stick spray. Spread dough out to flatten and fill the pan.
2. Spread a thin layer of Thousand Island dressing all over dough
3. Cover dough with a layer or two of pastrami
4. Cover pastrami with a layer or two of swiss cheese
I cover each loaf with aluminum foil and bake in a 375 degree over for about 30 to 40 minutes. Then I remove the foil to allow the top to brown. After baking, allow each loaf to cool for about 10 minutes before slicing. Enjoy warm or cold! Wash down your pastrami rolls with a Guiness!
The Pink Lily Pad and Two Tadpoles 