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Farmhouse Irish blue cheese made with grass-fed cow’s milk makes the perfect pairing for fresh grilled peaches. As an appetizer or a gourmet snack, they make for a sweet, creamy treat perfect for outdoor grilling. They can also be made on the stovetop using a grill pan for a year-round taste of Irish summer.
- 4 firm-ripe freestone peaches
- 1 tablespoon olive oil
- 4 oz. crumbled Kerrygold Cashel Blue Farmhouse Cheese
- 4 teaspoons honey
Heat a gas or charcoal grill. Cut peaches in half and remove pits. With a melon baller, scoop out a little flesh to enlarge the cavity where the pit was removed. Brush peaches lightly with olive oil on both sides. Place peaches on grill, cut side down. Grill about 2 minutes or until grill marks form. Turn over and grill for 2 minutes more. Place peaches on a serving platter, cut side up. Fill holes where pit was removed with Kerrygold Cashel Blue Farmhouse Cheese and drizzle peaches with honey. Serve warm.
Risotto. Creamy rice, a splash of wine, a big dollop of butter, and cheese, glorious cheese. What’s not to love about a dish like that? The infernal stirring, that’s what. It’s such a good, restorative, comforting dish, but really, who has the patience? Sure, it can be meditative, standing and stirring with Buddha-like calm as the wine cooks down, and ladle after ladle of broth plumps the rice. But, truly, can you give a handful of rice 30 minutes of unblinking attention while all manner of homework mayhem ignites in the other room? Here’s one way to eliminate the long stand, stir and stare: enlist your oven. Contrary to the stiff-necked (and armed) belief of cranky purists, you can bake a perfectly fine risotto. While it’s not completely stir-less, this method will cut your stove-top workout down to a couple dozen reps. And while the rice, onions and broth happily bake, you’ll have plenty of time and focus to roast asparagus with one hand, and put out homework fires with the other. And honestly, if you slipped a bit to one of those stiff-necked purists I’d bet you good money they’d never know.
- 2 tablespoons Kerrygold Unsalted Butter
- 1 tablespoon olive oil
- 1 cup minced onion
- 2 teaspoons very finely minced garlic
- Salt, freshly ground pepper
- 1 1/2 cups Arborio rice (or Cal-Rose short grain rice, if Arborio is not available)
- 1/2 cup white wine
- 4 1/2 cups chicken broth, kept at a simmer
- 1 1/2 lbs asparagus, tough ends removed and discarded; stalks cut diagonally in 2-inch pieces
- 3/4 cup grated Dubliner cheese
- 3 tablespoons cold Kerrygold Unsalted Butter, cut into small pieces