In my family, there are two "appetizers" (and I use that term loosely) that we must have at every major holiday. One is a salsa-tortilla roll-up thing that I may or may not post later... and the other high-class hors d'oeuvres are Pickle Wheels. They're something that came into our family about twenty-five years ago, when my Aunt Yvonne showed up to a family holiday dinner with these scrumptious little morsels instead of deviled eggs or green bean casserole! Pickle wheels - dill pickles smothered in cream cheese and then wrapped with the cheapest lunch meat you can find, Buddig's. Everyone I've ever made these for has whole heartedly balked at the ludicrous idea... until they try them. Once tried, it's very likely that it will become your favourite little snacky thingie EVER! My mother would make gorgeous, delicious, decadent holiday dinners... lobster stuffed filet mignon, creamy holiday mashed potatoes with chives and cream and cheese, spinach-stuffed mushrooms... and she'd tell us that Pickle Wheels didn't go with her meal. We'd whine and beg and plead until she allowed us to make them! They are a must have at all our holidays... or, like tonight, just when my bro and I and our spouses get together for a game night. -jen
I know this is ska and not punk, but what else could I use for this recipe except some Skankin' Pickle?!
PICKLE WHEELS
one jar Claussen whole dill pickles
2 packs (8oz each) Philadelphia cream cheese, room temp
4 packs Buddig's beef lunch meat slices
First, you need to dry your pickles by patting with a paper towel. Then slice a few of the pieces of Buddig's beef evenly in half and set aside.
Using a butter knife, place a dollop of cream cheese on the end of a pickle.
Pat the cream cheese with the flat side of the knife to spread it evenly over the end of the pickle. I find it easier to just pat it to spread it out than to try spreading it like you would butter on toast. You want to cover it about an 1/8" thick. Enough that pickle isn't showing through, but not too thick!
(Insert dirty comment here)
Then place one half of the beef slice on the end, pressing it gently into the cream cheese. This will give you a little of a less-messy hand hold on the pickle. Repeat with the opposite end of the pickle.
Then smear the cream cheese on the exposed middle of the pickle, wrapping a slice of beef around as you go. I usually end up using two slices of beef to go around the middle of the pickle, in addition to the two halves at the ends.
Store pickles, whole, in the fridge for an hour or more to allow the cream cheese to firm back up. You can make these a day ahead of time.
