Tag: Kerrygold butter

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Kerrygold Buttery Irish Potato and Apple Bake with Bacon

kerrygold_butter_irish_potato_and_apple_bake_with_bacon

Cook:  15 minutes
Serves:  8

Ingredients:
  • 3 pounds potatoes, peeled and cut into 1 1/2-inch cubes
  • 1 1/2 pounds tart cooking apples (such as Granny Smith), peeled and cut into 1 1/2-inch cubes
  • 6 slices thick cut bacon, coarsely chopped
  • 6 tablespoons Kerrygold Pure Irish Butter
  • Chopped chives for garnish, optional
Directions:

Cook potatoes in boiling salted water for about 8 minutes or until almost cooked through. Add apples and cook for 5 minutes more or until potatoes and apples are tender; drain well. While potatoes are cooking, heat oven to 400° F and lightly butter an 11 X 7-inch baking dish. In a large skillet, cook bacon over medium-high heat for about 5 minutes or until golden brown and crisp, stirring frequently. Remove with a slotted spoon, then remove all but 2 tablespoons of bacon fat; add Kerrygold Pure Irish Butter to skillet. When butter has melted, add potatoes and apples. Toss well to coat with butter; cook and stir for about 5 minutes over medium-high heat to lightly brown. Transfer to prepared baking dish and top with cooked bacon. Bake for 15 minutes. Sprinkle with chives, if desired.

http://kerrygoldusa.com/recipes/buttery-irish-potato-and-apple-bake-with-bacon/

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Almond Cake with Apricot Brandy Sauce

almond-cake-with-apricot-brandy-sauce-thumbnail

Serves:10

The cake owes its moist, spongy texture to the same thing that gives the sauce its luscious consistency: Kerrygold Irish Butter made with grass-fed cow’s milk. The soft, creamy butter does double duty in this dessert, and the result is a dish that’s twice as hard to forget.

Ingredients:

  • 3/4 cup Kerrygold Pure Irish Butter
  • 1 cup sugar
  • 2 eggs plus 1 egg yolk
  • 1/3 cup each: apricot preserves and sour cream
  • 1 teaspoon vanilla extract
  • 1 3/4 cups flour, divided
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 (7 oz) tube pure almond paste, crumbled
  • 1/2 cup sliced almonds
  • Apricot Brandy Sauce:
  • 1/4 cup Kerrygold Pure Irish Butter
  • 1 cup brown sugar
  • 1/3 cup heavy cream
  • 1/4 cup peach brandy
  • 1/4 cup apricot preserves

Directions:

Preheat oven to 350° F. Lightly butter a 9-inch round cake pan; set aside. With a mixer, cream together the Kerrygold Pure Irish Butter and sugar until light and fluffy – about 3 to 4 minutes. Add the eggs one at a time, including yolk, beating well after each addition. Add the preserves, sour cream and extract and beat for 1 minute more. Stir together the flour, baking powder and salt; lightly fold into the batter with almond paste. Spread evenly in prepared pan and sprinkle with almonds. Bake for 35 to 40 minutes or until the center of the cake is firm when the pan is lightly tapped. To prepare sauce, in a medium saucepan melt the Kerrygold Pure Irish Butter. Stir in brown sugar and cook for 2 minutes. Stir in remaining ingredients and simmer over low heat for a few minutes more. Drizzle over cake slices.

http://kerrygoldusa.com/recipes/almond-cake-with-apricot-brandy-sauce