Pecan and Salted Caramel Butter Cookies #avonmore

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Recipe by Sharon Hearne-Smith

Ingredients

  • 225g Avonmore Unsalted Butter, softened
  • 200g icing sugar
  • 300g plain flour
  • 125g cornflour
  • 100g pecans, finely chopped
  • 1tsp ground cinnamon
  • 2tbsp whole milk
  • 150g Avonmore Salted Butter, softened
  • 200g icing sugar
  • 100g caramel (from a can or jar)
  • 1/4 tsp roughlycrushed sea salt flakes
  • 1tsp vanilla extract

Directions

The melt in the mouth, buttery cookies can be enjoyed as they are. However, when combined with the sweet but salty caramel buttercream filling, there will be no going back for you!

Enjoy these as an afternoon treat with a tea or coffee, include them on a party table or make for a school bake sale

First, to make the cookie dough, beat the butter and icing sugar with an electric mixer until smooth and fluffy. Add the flour, cornflour, pecans, cinnamon and milk and beat until well blended to give a smooth dough.

Divide the dough in half and roll each piece into a 25cm sausage shape. Wrap each one in a piece of parchment paper, twisting the ends to secure. Refrigerate for at least 1 hour until firm. This can be made up to a few days in advance or longer if frozen.

Meanwhile make the salted caramel filling. Beat the butter and sugar in an electric mixer or processor until smooth. Add the caramel, salt and vanilla and beat until well combined. Spoon into a piping bag which has been snipped to a 1-2cm opening and refrigerate until needed.

When ready to cook the cookies, preheat the oven to 160C (fan 140C), 325F, Gas Mark 3.  Line 2 large baking trays with parchment paper. Unroll the cookie logs, trim the ends and cut each one into 24 x 1cm wide slices, arranging them spaced apart on the tray as you go. Bake for 20 minutes until just firm to the touch and just beginning to catch colour.

Remove and leave to cool on a wire rack, arranging half of them underside up. Once cool, pipe about a tablespoon of the filling into the centre of each of the upturned cookies. Top each one with another cookie, pretty side up, pressing it down gently to allow the filling to ooze to the edge. If the filling is quite soft them pop them into the fridge for about 20-30 minutes until firm.

These will last for about 3 days in an airtight container in the fridge.

 

TIPS

Use walnuts, almonds or roasted hazelnuts instead of the pecans if preferred.

Try out different cookie flavours by replacing the cinnamon and pecans with dried cranberry and white chocolate chip or lemon zest and poppy seeds. In which case replace the caramel sauce in the filling with melted and cooled white chocolate or lemon curd respectively.

Make minature versions by simply rolling the dough into longer and thinner rolls.

If you only need 12 cookies at a time, then freeze one dough roll and make half of the filling with each bake.

    
0.00 avg. rating (0% score) – 0 votes

http://cookwithavonmore.ie/recipe/pecan-salted-caramel-butter-cookies/

Dublin Bay Prawns with Lemon & Garlic

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This is a quick and easy recipe, and allows the true flavours of the prawns to be enjoyed.

Ingredients

  • 2 lemons
  • 16 Dublin Bay Prawns – Shells removed
  • Splash olive oil
  • 2 cloves garlic – crushed
  • 50g Avonmore Butter

Directions

  1. Heat olive oil and butter in a frying pan until it begins to bubble.
  2. Add garlic and fry for 30 seconds over a medium heat.
  3. Add prawns and fry for 1 or 1 ½ minutes each side (depending on size).
  4. Squeeze half a lemon into the pan and mix into the cooking juices.
  5. Remove from pan and drizzle with cooking juices.

Serving Suggestions

Serve with salad leaves, lemon wedges and crusty bread.

Tip

Mix a little sweet chilli sauce with a few tablespoons of mayonnaise to create a delicious dipping sauce for prawns.

Courtesy of Bord Bia http://www.bordbia.ie

    
4.00 avg. rating (76% score) – 2 votes

Pecan and Salted Caramel Butter Cookies

cookie-fb-266x266

Recipe by Sharon Hearne-Smith

Ingredients

  • 225g Avonmore Unsalted Butter, softened
  • 200g icing sugar
  • 300g plain flour
  • 125g cornflour
  • 100g pecans, finely chopped
  • 1tsp ground cinnamon
  • 2tbsp whole milk
  • 150g Avonmore Salted Butter, softened
  • 200g icing sugar
  • 100g caramel (from a can or jar)
  • 1/4 tsp roughlycrushed sea salt flakes
  • 1tsp vanilla extract

Directions

The melt in the mouth, buttery cookies can be enjoyed as they are. However, when combined with the sweet but salty caramel buttercream filling, there will be no going back for you!

Enjoy these as an afternoon treat with a tea or coffee, include them on a party table or make for a school bake sale

First, to make the cookie dough, beat the butter and icing sugar with an electric mixer until smooth and fluffy. Add the flour, cornflour, pecans, cinnamon and milk and beat until well blended to give a smooth dough.

Divide the dough in half and roll each piece into a 25cm sausage shape. Wrap each one in a piece of parchment paper, twisting the ends to secure. Refrigerate for at least 1 hour until firm. This can be made up to a few days in advance or longer if frozen.

Meanwhile make the salted caramel filling. Beat the butter and sugar in an electric mixer or processor until smooth. Add the caramel, salt and vanilla and beat until well combined. Spoon into a piping bag which has been snipped to a 1-2cm opening and refrigerate until needed.

When ready to cook the cookies, preheat the oven to 160C (fan 140C), 325F, Gas Mark 3.  Line 2 large baking trays with parchment paper. Unroll the cookie logs, trim the ends and cut each one into 24 x 1cm wide slices, arranging them spaced apart on the tray as you go. Bake for 20 minutes until just firm to the touch and just beginning to catch colour.

Remove and leave to cool on a wire rack, arranging half of them underside up. Once cool, pipe about a tablespoon of the filling into the centre of each of the upturned cookies. Top each one with another cookie, pretty side up, pressing it down gently to allow the filling to ooze to the edge. If the filling is quite soft them pop them into the fridge for about 20-30 minutes until firm.

These will last for about 3 days in an airtight container in the fridge.

 

TIPS

Use walnuts, almonds or roasted hazelnuts instead of the pecans if preferred.

Try out different cookie flavours by replacing the cinnamon and pecans with dried cranberry and white chocolate chip or lemon zest and poppy seeds. In which case replace the caramel sauce in the filling with melted and cooled white chocolate or lemon curd respectively.

Make minature versions by simply rolling the dough into longer and thinner rolls.

If you only need 12 cookies at a time, then freeze one dough roll and make half of the filling with each bake.

    
0.00 avg. rating (0% score) – 0 votes

http://cookwithavonmore.ie/recipe/pecan-salted-caramel-butter-cookies/

Cheese & Onion Pie with Avonmore milk & butter

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Ingredients

  • 1 kg onions – roughly chopped in chunks
  • 1 kg potatoes –well scrubbed
  • 30g Avonmore Butter
  • 100ml Avonmore Milk
  • 2 sprigs fresh thyme
  • Salt and pepper
  • 1 x 250ml carton Avonmore Cooking Cream
  • 150g Avomore Cheddar Cheese – grated

Directions

  1. Steam or boil the potatoes until they are tender
  2. Meanwhile, melt the butter in a heavy bottomed pan that can go in the oven, add the onions and sprinkle over the fresh thyme. Cook the onions slowly over a low heat for 30-40 minutes until they have turned a deep, golden brown colour, turning them occasionally.
  3. Drain the potatoes and roughly chop them in the pot with a knife, leaving some chunks, add the butter and milk and season well with salt and pepper, stir well to combine
  4. Top the onions with the potatoes and pour over the contents of the carton of Avonmore Cooking Cream, sprinkle with the cheese and bake in a preheated oven at 200°C for 30 minutes
  5. This is a great dish for a meat free night, served with lots of hot, buttered kale and broccoli. Alternatively it makes a hearty meal to add to some meaty sausages or pork chops, enjoy it immediately to make the most of the creamy potatoes and sweet onions.

 

Avonmore Smoked Salmon Mousse by Kevin Dundon

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Smoked Salmon Mousse with Cucumber Jelly & Lemon Froth By Kevin Dundon

Ingredients

  • 200g/8oz smoked salmon
  • 200g/8 fl oz fish Stock
  • 100g/4oz Avonmore Butter, softened
  • 200g/8 fl oz Avonmore Whipped Cream
  • 2 Gelatine Leaves
  • Salt
  • 1 tbsp pernod
  • 100g smoked salmon

For the Jelly:

  • 700g/1 ½ lb Cucumber to obtain 300ml/10fl oz Cucumber Juice
  • 10g/ ½ oz sugar
  • 1 tsp Gelatine Powder
  • 1 drop green colouring

Directions

1. To prepare the smoked salmon, place on a chopping board and remove the skin, then slice into 2 inch slices, and set aside.

2. Place the gelatine leave in 100mls cold water and allow to dissolve.

3. Pour the fish stock and pernod into a heavy based pan and bring to the boil, add the smoked salmon and reduce the heat allowing to simmer for 5 – 8 minutes to infuse. Using a hand blender blitz until a creamy consistency has been achieved, add the softened butter. Remove the gelatine from the water, and discard the water retaining the softened gelatine leaves.   Add  the gelatine to the smoke salmon  mixture whilst still warm and stir well to combine all the ingredients.    Pass the mixture through a fine sieve and allow to cool slightly.

4. Stir in the whipped cream and season to flavour.

5. Place the smoke salmon mixture into a piping bag and pipe into the small jars or ramekins.

6. Place the cucumber in a blender and remove the pulp onto a clean muslin cloth draped over a bowl.   Squeeze the pulp to extract the juice from the cucumber and pour the juice from the bowl into a small pan and bring to the boil.   Add the remaining ingredients and allow to boil for 2 – 3 minutes, set aside to cool.   When cooled pour a thin layer over the salmon mousse mixture.

    
4.00 avg. rating (78% score) – 6 votes

Creamy Mustard Caper Cod – Rozanne Stevens

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Ingredients

  • 4 chunky cod fillets (or any firm white fish, fresh or frozen)
  • 450g frozen spinach

Creamy sauce:

  • 50g Avonmore butter
  • 50g flour
  • 1/2 cup Lemon lemon juice
  • 400ml Avonmore Supermilk
  • 1/2 onion, studded with 3 cloves
  • 2 bay leaves
  • 6 black peppercorns
  • 3 tbsp Avonmore Cooking Cream
  • 1tsp Dijon mustard
  • Salt and paper

Garnish:

  • 2 tbsp capers
  • 1/3 cup fresh dill, leaves plucked

Directions

  1. Allow the spinach to defrost overnight in the fridge or quickly defrost in the microwave. Squeeze out some of the excess water.
  2. To make the sauce, gently heat the milk with the onion, bay leaves and peppercorns.
  3. Melt the butter in a saucepan before adding in the flour to form a paste called a roux, stir well to mix. Slowly start pouring in the milk, stirring constantly. Add the lemon, cream and mustard and season well.
  4. In a large baking dish lined with parchment paper, spread out the spinach. Place the cod on top and season well. Pour over the creamy sauce. Bake at 200’C for 12 to 15 minutes until the cod is opaque and cooked through.
  5. Garnish with capers and fresh dill.

http://cookwithavonmore.ie/recipe/creamy-mustard-caper-cod-rozanne-stevens/

Cheese & Onion Pie with Avonmore milk & butter

Cheese-Onion-Pie-4-266x266

Ingredients

  • 1 kg onions – roughly chopped in chunks
  • 1 kg potatoes –well scrubbed
  • 30g Avonmore Butter
  • 100ml Avonmore Milk
  • 2 sprigs fresh thyme
  • Salt and pepper
  • 1 x 250ml carton Avonmore Cooking Cream
  • 150g Avomore Cheddar Cheese – grated

Directions

  1. Steam or boil the potatoes until they are tender
  2. Meanwhile, melt the butter in a heavy bottomed pan that can go in the oven, add the onions and sprinkle over the fresh thyme. Cook the onions slowly over a low heat for 30-40 minutes until they have turned a deep, golden brown colour, turning them occasionally.
  3. Drain the potatoes and roughly chop them in the pot with a knife, leaving some chunks, add the butter and milk and season well with salt and pepper, stir well to combine
  4. Top the onions with the potatoes and pour over the contents of the carton of Avonmore Cooking Cream, sprinkle with the cheese and bake in a preheated oven at 200°C for 30 minutes
  5. This is a great dish for a meat free night, served with lots of hot, buttered kale and broccoli. Alternatively it makes a hearty meal to add to some meaty sausages or pork chops, enjoy it immediately to make the most of the creamy potatoes and sweet onions.