Kerrygold butter – Page 20

October 30, 2016October 30, 2016

Apple and Hazelnut Streusel Cake

This cake can be served warm as a dessert or cold as a teatime treat. It’s delicious with custard, but it would also be good with crème fraîche, clotted cream, vanilla ice cream or whipped cream – the list is endless! If you don’t fancy the apple, try using rhubarb or blackberries, depending on the time of year.

Serves:4

For the streusel:

4 tbsp plain flour

1oz (2 tbsp) Kerrygold butter, diced, extra to grease

2 tbsp light brown sugar

3 tbsp toasted skinned hazelnuts, finely chopped

For the cake:

5oz (10 tbsp) Kerrygold butter, at room temperature

5oz (2/3 cup) caster sugar

3 eggs, beaten

8oz (11/3 cups) self-raising flour

1 tsp baking powder

¼ tsp ground cinnamon

1 dessert apple, peeled, cored and diced (about 175g (6oz) (1 cup))

4oz (¾ cup) toasted skinned hazelnuts, finely chopped

4 tbsp milk

warm custard, to serve

Preheat the oven to 350°F. Butter a 23cm (9in) loose-bottomed cake tin and then line with a circle of buttered parchment paper. To make the streusel, place the flour in a small bowl and rub in the butter, then stir in the brown sugar and hazelnuts.

To make the cake, beat the butter and caster sugar together with a hand held electric mixer in a bowl until light and fluffy. Beat in the eggs, a little at a time, adding one tablespoon of the flour when you have added about half of the beaten eggs. This will stop it from curdling. Sift over the rest of the flour and the baking powder and cinnamon, then mix lightly. Add the apple, hazelnuts and milk and fold in until thoroughly combined.

Spoon the cake mixture into the prepared cake tin and spread level. Scatter the streusel in an even layer on top of the cake mixture and bake for 50 minutes to 1 hour until the sides of the cake have shrunk slightly away from the tin and the streusel topping is golden brown. To test if the cake is done, insert a fine metal skewer into the middle. If it comes out clean, the cake is ready. Remove the cake from the oven and leave to cool in the tin for 15 minutes set on a wire rack.

To serve, cut the apple and hazelnut streusel cake into slices and arrange on plates with the warm custard.

http://kerrygoldusa.com/recipes/apple-hazelnut-streusel-cake/

October 22, 2016October 22, 2016

Farm Fresh Tomatoes with Bubbly Kerrygold Cheddar Cheese

Serves: 40 appetizers

40 large cherry tomatoes
3 ounces (1/4-inch cubes) Kerrygold Aged or Reserve Cheddar Cheese
1/4 cup prepared pesto
1/4 cup crushed herb croutons
1 tablespoon Kerrygold Pure Irish Butter, melted

Heat oven to 450° F. Cut small piece off the bottom of each tomato to sit flat on baking sheet. With sharp knife cut top off each tomato; remove seeds with small spoon. Spoon pesto into tomatoes and top with Kerrygold Cheddar Cheese, dividing equally. Combine crumbs and butter and sprinkle over tomatoes. Bake 5 minutes or until bubbly. Serve warm.

http://kerrygoldusa.com/recipes/farm-fresh-tomatoes-with-bubbly-kerrygold-cheddar-cheese/

October 22, 2016October 22, 2016

Cashel Blue Mini-Cheesecakes with a Pecan-Pepper Crust

Ingredients for crust
¾ cup dry breadcrumbs
½ cup pecan pieces
½ teaspoon freshly ground black pepper
2 tablespoons Kerrygold Unsalted Butter, melted
Large pinch salt
Filling Ingredients
12 oz cream cheese, room temperature
3 tablespoon heavy cream
2 eggs
1 cup Kerrygold Cashel Blue Farmhouse Cheese, crumbled

Preheat oven to 325 ° Fahrenheit

For Crust:

Place breadcrumbs, pecans, pepper and salt in food processor

Pulse until pecans are finely ground

Add butter and pulse a few times until mix begins to come together

Line mini cupcake tins with paper liners

Fill each cup with a teaspoon of crust mix

Press down hard with fingertips or water bottle cap to make a firm, flat layer

Chill tins and make the filling

For Filling:

Using a stand or a hand mixture, beat cream cheese and cream together until smooth Note: Cream cheese must be room temperature or mixture will be lumpy

Add egg, beat until fully incorporated, add second egg, beating until fully incorporated

Once mixture is smooth, fold in crumbled Cashel Blue Farmhouse Cheese

Fill cups evenly with cheesecake batter, to about three-fourths full

Bake for 18-20 minutes

http://kerrygoldusa.com/recipes/cashel-blue-mini-cheesecakes-with-a-pecan-pepper-crust/

October 13, 2016October 13, 2016

Kerrygold Butters Gone Wild!

bacon-maple-butter-scallion-and-sun-dried-tomato-butter-and-smokey-hot-and-sweet-butter

When those first ears of corn make their way from the field to our kitchen, we boil them ever so briefly, lavish them in salted Kerrygold butter and scoff the sweet, juicy kernels right off the cob. It is a simple summer pleasure—an innocent celebration of natural, pure ingredients. But after a few weeks, the thrill is gone and our golden ingénue seems like any ordinary vegetable. Should we serve it at our barbecue? I suppose, but at this point in the summer, corn has become a culinary wallflower: seasonally appropriate background for flashy dancers like cheddar stuffed burgers and blackberry mojitos. Fear not! We know how to help sweet corn get its groove back: we slather it in flavored butter. The same rich creamy butter we used when the corn was new now struts and swaggers, showing off its sexy, lively and sometimes sophisticated flavor. Yeah, it’s butter gone wild—partying in your mouth.

Bacon Maple Butter
4 slices bacon, preferably nitrate free
4 ounces Kerrygold Salted Butter, softened at room temperature
1 teaspoon maple syrup
Scallion and Sun Dried Tomato Butter
1 tablespoon drained, finely chopped (oil-packed) sun dried tomatoes
1 teaspoon fresh rosemary, chopped
1/4 cup thinly sliced scallions
4 ounces Kerrygold Salted Butter, softened at room temperature
Smokey, Hot and Sweet Butter
1 tablespoon minced canned chipotle in adobo sauce
1 tablespoon lime juice
1 teaspoon grated lime zest
1 teaspoon agave or honey
4 ounces Kerrygold Salted Butter, softened at room temperature

Bacon Maple Butter

Cook bacon until crisp; drain on a plate lined with paper towel. When cool enough to handle, crumble the bacon into 1/8-1/4 inch pieces.

Use a fork to lightly mash the butter; stir in the bacon and maple syrup. Place on a piece of plastic wrap and roll to form into a log. Twist the ends of the wrap to secure and refrigerate until the butter holds its shape. To serve, cut into pats.

Smokey, Hot and Sweet Butter

Use a fork to lightly mash the butter; stir in the chipotle, lime juice and zest and agave or honey. Place on a piece of plastic wrap and roll to form into a log. Twist the ends of the wrap to secure and refrigerate until the butter holds its shape. To serve, cut into pats.

How to Boil Corn

Fill the pot with enough cold water to barely cover the corn and bring it to a boil. Don’t salt the water—it toughens the corn!

While the water comes to a boil, shuck the ears over a big paper bag. Don’t shuck in advance – it toughens the corn (and robs it of sugars)!

Drop the cobs in the water, and as soon as it comes back to a boil, the corn is ready to come out. Don’t overcook the corn—it gets tough!

http://kerrygoldusa.com/recipes/butters-gone-wild/

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September 19, 2016September 19, 2016

Rachel’s Banana Butterscotch Pudding

I absolutely adore this pudding from Bill’s book, Simply Bill. He made this when I appeared with him on Great Food Live, and as soon as I tasted it I was hooked. I have adapted the recipe slightly to fit the pie dish that I have. To make this for 12 people, double this recipe and cook in a 10-inch square gratin dish for 55 minutes.

FOR THE PUDDING:

1 cup (4 oz) all-purpose flour

3 tbsp baking powder

1/2 cup (4 oz) superfine sugar

1 egg, beaten

1 banana, mashed

1 cup milk

1 tsp vanilla extract

6 tbsp (3/4 stick) Kerrygold Butter, melted

FOR THE TOPPING:

1/2 cup (4 oz) light brown sugar

2 tbsp corn syrup

2/3 cup boiling water

Softly whipped cream or vanilla ice cream

TO SERVE:

Preheat the oven 350°F (180°C). Sift the flour and baking powder into a bowl. Add the sugar. Mix together the beaten egg, mashed banana, milk, vanilla extract and melted butter. Pour mixture into the dry ingredients and stir until combined. Pour this wet dough into a 9-inch pie dish and place the dish on a baking sheet.

To make the topping, put the brown sugar, corn syrup and boiling water in a saucepan. Bring to the boil and then drizzle over the pudding. Bake for 30–40 minutes, or until it feels slightly firm in the center. Serve with softly whipped cream or vanilla ice cream. If you’re not going to serve the pudding immediately, keep it somewhere warm until you are ready—it sits quite happily.

http://kerrygoldusa.com/recipes/banana-butterscotch-pudding/

August 15, 2016August 15, 2016

Rachel’s Banana Butterscotch Pudding

FOR THE PUDDING:

1 cup (4 oz) all-purpose flour

3 tbsp baking powder

1/2 cup (4 oz) superfine sugar

1 egg, beaten

1 banana, mashed

1 cup milk

1 tsp vanilla extract

6 tbsp (3/4 stick) Kerrygold Butter, melted

FOR THE TOPPING:

1/2 cup (4 oz) light brown sugar

2 tbsp corn syrup

2/3 cup boiling water

Softly whipped cream or vanilla ice cream

TO SERVE:

http://kerrygoldusa.com/recipes/banana-butterscotch-pudding/

August 15, 2016August 15, 2016

Kerrygold Lobster Mac & Cheese

The ultimate comfort food. Mac & Cheese is synonymous with fond memories, full bellies and family. This version incorporates multiple members of our family of grass-fed cow’s milk cheeses into a gooey, bubbling crock of Irish flavor. Kerrygold Pure Irish Butter adds a creaminess that pushes comfort food into the realm of culinary magic. Lobster adds a luxurious twist to a classic pasta dish.

1 pound penne or ziti, cooked tender and cooled
4 tablespoons Kerrygold Unsalted Butter
3/4 onion, small dice
4 tablespoons all purpose flour
3 cups milk
1 cup heavy cream
1 bay leaf
Salt and pepper
1 cup Kerrygold Aged or Reserve Cheddar, grated
1 cup Kerrygold Swiss Cheese, grated
1/2 cup Kerrygold Dubliner Cheese, grated
1 cup breadcrumbs
1/2 pounds cooked lobster, cut into bite size

Cook pasta according to al dente, drain, then set aside to cool.

In saucepan, melt Kerrygold Unsalted Butter over medium heat, add onion and lightly season with salt, cook onion until translucent.

Add flour and cook 2 to 3 minutes, stirring constantly. Whisk in milk and cream and incorporate totally. Bring mixture to a simmer; add bay leaf.

Reduce burner to low heat. Cook for 10 to 15 minutes, stirring occasionally. Turn off heat and remove bay leaf.

Whisk in 1 cup each of the Kerrygold Cheddar and Swiss Cheeses, until incorporated. Season with salt, pepper.

Incorporate lobster into the pasta and cheese. Spoon into 2 1/2-quart casserole dish, cast iron skillet or individual dishes.

Top with grated Dubliner Cheese, thyme, and a small handful of breadcrumbs.

Bake at 375° F for 8 to 10 minutes until it is golden brown on top.

http://kerrygoldusa.com/recipes/kerrygold-lobster-mac-cheese/