Tag: Kerrygold butter

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Paul Flynn’s gooey cheese toastie @kerrygoldirl #thetannery


kerrygoldirl
We’ve just added two more fabulous recipes from @paulflynnchef Food Truck Favourites to our website. This week was all about vegetarian dishes & Paul visited @gursha_ie @thesaucycow_ & @elmilagro_ireland for inspiration. His recipes include this excellent gooey cheese toastie 🤩 check out our Paul Flynn highlight to find all the recipes so far or head over to our website, link in bio ✨

https://kerrygold.com/ie/recipes/gooey-cheese-toastie/
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Fluffy Banana Oatmeal Pancakes @kerrygold #Ireland 🇮🇪 😋

Pour, flip, stack and savor the morning moments.

INGREDIENTS

1 ½ cup old fashioned rolled oats

2 ½ cups unbleached all purpose flour

½ cup brown sugar

2 tablespoons baking powder

1 teaspoon kosher salt

½ teaspoon ground cinnamon

1 ripe banana

2 large eggs

2 teaspoons pure vanilla extract

3 ¼ cups whole milk

8 tablespoons Irish Butter with Olive Oil plus more for the pan and serving

Instructions

  1. Place the rolled oats in a blender, and process until they resemble coarse flour. 
  2. In a medium size mixing bowl, combine the processed oats, all purpose flour, brown sugar, baking powder, kosher salt, and ground cinnamon. Whisk to combine well.
  3. In a second large mixing bowl, add the ripe banana and use a fork to mash it very well. Next, add the eggs, vanilla extract, and milk. Whisk very well to incorporate the eggs and banana into the milk.
  4. Pour the dry ingredients into the wet ingredients, and then stream in the melted butter. Whisk until just combined. It’s okay if there are still a few lumps.
  5. Preheat a large skillet over medium heat. Add 1 tablespoon of Kerrygold Butter with Olive Oil to melt and coat the bottom of the pan. 
  6. Pour in ¼ cup of the pancake batter into the heated pan for each pancake. Cook for 2 minutes, and when bubbles begin to form and pop on the surface of the pancake, flip, and cook for another 1-2 minutes. Repeat with the remaining pancake batter.
  7. The pancakes can be kept warm in a 200 degree F oven on a metal rack lined baking sheet. Serve the pancakes with sliced bananas, more butter, maple syrup, and a sprinkle of ground cinnamon.
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Jam Drop Cookies…@KerrygoldIRL

kerrygold jam drop cookies

errygoldirl

We’ve got another gorgeous baking recipe from @chefshanesmith for the #AtHomeWithKerrygold series 😍 these delectable Jam Drop Cookies ✨ Swipe for Shane’s shopping list ☝️and on Wednesday we’ll share the full video tutorial with you .
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#kerrygold #butter #grassfed #instafood #foodie #kerrygoldbutter #grassfedbutter #healthyliving #realfood #ireland #recipe #instafood #cooking #delicious #healthy #homemade #recipes #foodlover #sweet #foodpics #baking #irishfood

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Cashel Blue Mini-Cheesecakes with a Pecan-Pepper Crust @KerrygoldUSA #farmhousecheese

mini-cheesecake

Ingredients:
  • 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
Directions:

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

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Mary Burns’s Butterific Irish Scones

kgold mary burns scones apr 16

Ingredients:

  • 1 3/4 cups (about 8 ounces) all-purpose flour
  • 1/4 cup sugar, plus additional for sprinkling over tops
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons (2 ounces) cold Kerrygold™ Pure Irish Butter,
  • cut into pieces
  • 1/3 cup raisins
  • 1/2 cup whole milk
  • 1 large egg, plus additional beaten egg for brushing over tops

Directions:

  1. Preheat oven to 425° F
  2. Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl
  3. Using fingertips or pastry blender, rub or cut butter into flour mixture to form coarse crumbs
  4. Add raisins
  5. Whisk together milk and 1 egg
  6. Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed
  7. Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces
  8. of dough. (Do not over-knead)
  9. Pat dough to 1 1/2-inch thickness.
  10. Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out
  11. about 6 rounds.
  12. Place rounds on lightly-buttered baking sheet. Brush
  13. tops with additional beaten egg; sprinkle with additional sugar.
  14. Bake until golden brown and delicious, about 14 to 17 minutes, rotating pan
  15. halfway through baking for more even browning
  16. Serve warm with Kerrygold™ Irish Butter and jam

Makes about 6 servings (depending on hunger level and capacity for
sharing)
Note: These scones are more muffin-like in texture; dough will be moist
and wet, which ensures a tender texture.

http://kerrygoldusa.com/recipes/kerrygold-irish-scones

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Homemade strawberry cheesecake #kerrygold Sunday brunch

  • kerrygoldusaHomemade strawberry #cheesecake spread on top of buttery brioche toast. The perfect way to change up your #breakfast routine or add a sweet treat to Sunday #brunch. #Kerrygold
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    INGREDIENTS:
    2 slices of brioche bread (1″+ thick)
    3 tablespoons Kerrygold Salted Butter
    1 teaspoon granulated sugar
    1/4 cup whipped cream cheese
    1/4 cup + 2 teaspoons powdered sugar (can substitute honey or coconut sugar)
    1/4 teaspoon orange zest (or orange blossom water)
    1/2 cup sliced strawberries
    Coarse sugar, optional
    DIRECTIONS:
    Preheat a skillet over medium heat.
    Butter each side of the bread, saving 1 tablespoon of the butter for the skillet. Sprinkle the bread with granulated sugar. Add the remaining tablespoon of butter to the hot skillet, and then add the bread to the skillet. Toast the bread on each side until golden brown, about 1 minute per side.
    Meanwhile, slice the strawberries and toss them with 2 teaspoons of powdered sugar. Set aside.
    In a small bowl, beat together the cream cheese, remaining 1/4 cup of powdered sugar and orange zest until fluffy.
    Remove the toast from the skillet, and top each slice with the cheesecake filling, followed by the strawberries. I like to sprinkle coarse sugar on top before serving, but it’s optional.
  • switchbackkitchenYum!
  • coastiekitchen@makinitmobetta
  • hezzidThese look amazing
  • skippingawayYum🍓
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Cashel Blue Mini-Cheesecakes with a Pecan-Pepper Crust @KerrygoldUSA #farmhousecheese

mini-cheesecake

Ingredients:
  • 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
Directions:

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

Posted on

Paul Flynn’s gooey cheese toastie @kerrygoldirl #thetannery


kerrygoldirl
We’ve just added two more fabulous recipes from @paulflynnchef Food Truck Favourites to our website. This week was all about vegetarian dishes & Paul visited @gursha_ie @thesaucycow_ & @elmilagro_ireland for inspiration. His recipes include this excellent gooey cheese toastie 🤩 check out our Paul Flynn highlight to find all the recipes so far or head over to our website, link in bio ✨

https://kerrygold.com/ie/recipes/gooey-cheese-toastie/