A grilled cheese is one thing; a toastie is in a class of its own. Spicy pepper jelly and dill pickle add some surprising zing to a sandwich already made mouth-watering by cured ham and melted Irish cheese. Served on bread browned in Kerrygold Butter, it’s almost too good to be true. Almost.
- 2 slices brioche bread
- 1 tablespoon hot pepper jelly
- 2 ounces Kerrygold Aged Cheddar or Reserve Cheddar, thinly sliced
- 1 ounce sliced Black Forest ham
- 1 dill pickle, thinly sliced
- 2 teaspoons salted butter, preferably Kerrygold, at room temperature
Spread one side of each slice of bread with hot pepper jelly. Top one slice (jellied side) with half the Kerrygold Cheddar Cheese, the ham and the pickle. Top with the remaining cheese.
Brush top of sandwich with 1 teaspoon of the butter. Place buttered side down in a small nonstick skillet over medium-low heat. Spread top with remaining teaspoon butter. Cook 2 to 3 minutes or until the underside is golden brown. With a wide spatula, turn the sandwich over. Place a small heatproof plate on top and cook until the underside is golden brown and the cheese has melted, 2 to 3 minutes more. Alternatively, use the spatula to flatten the sandwich. Serve.
Sweetened fresh raspberries make a wonderful filling, but the star of this dessert is the buttery, flaky crust baked with all-natural Kerrygold Butter. It holds the fruit and creates a delicate tart that begs to be placed next to a scoop of vanilla ice cream and enjoyed with loved ones after a delicious meal.
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 6 tablespoons cold Kerrygold Unsalted Butter, cut in ½-inch chunks
- 1 large egg yolk (reserve white)
- 3 to 5 teaspoons ice water
- 2 cups raspberries
- 3 tablespoons sugar
- 2 teaspoons cornstarch
To make crust: Heat oven to 425° F. In food processor, whirl together flour and salt. Add butter to processor, pulsing just until mixture resembles coarse meal. Add egg yolk and water, 1 teaspoon at a time; process just until dough clumps together and begins to form a ball.
Set 2 pieces (each about 12-by-15 inches) plastic wrap on work surface. Lightly dust each with flour. Gather dough and press into a flat disk about 6 inches wide. Set disk in center of 1 piece of wrap. Set remaining plastic wrap, floured-side down on dough. With rolling pin, roll dough evenly into about an 11- to 12-inch round; occasionally turn round over, lift wrinkled plastic wrap, pull smooth and replace; continue rolling as needed.
To fill tart: Peel off top sheet of wrap and invert onto 2 X 15-inch baking sheet lined with cooking parchment. Remove remaining plastic wrap, Distribute berries in center of pastry, leaving about a 2-inch border. In small bowl, mix sugar and cornstarch. Sprinkle 3 tablespoons mixture evenly over fruit. Gently fold edges of pastry over berries, pleating edges to fit; leave an opening of 4 to 6 inches wide in center. Brush pastry with reserved egg white from crust. Sprinkle pastry lightly with remaining sugar mixture.
Bake tart on the bottom rack of the 425° F oven until crust is golden on bottom and juices bubble, 25 to 30 minutes. Cool on pan at least 15 minutes. While still warm, with wide spatula loosen tart from pan especially where juices have leaked out. Transfer to serving platter and serve warm or cool. Cut in wedges. Dust with powdered sugar, if desired.