Tag: Kerrygold unsalted butter

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Kerrygold Fettuccine Alfredo, Irish-style

irish-fettuccine-alfredo-5

Prep:  5 minutes
Cook:  15 minutes
Serves:  2
  1. Ingredients:
    • 6 ounces fettuccine noodles
    • 1 ½ cups grated Kerrygold Dubliner Cheese
    • ½ cup heavy cream
    • 3 tablespoons Kerrygold Unsalted Butter
    • Salt, to taste
    • Freshly ground black pepper, to taste
    Directions:

    Bring a large pot of salted water to a boil to cook the pasta.

    Meanwhile, grate the cheese and place it in a serving bowl.

    In a small sauce pan, melt the cream and butter together. Do not bring to a boil—just keep it warm.

    Add the pasta to the boiling water and cook until al dente.

    Drain the pasta (reserving some of the cooking water, just in case).

    Add the hot pasta to the serving bowl with the grated cheese. Toss, toss, toss.

    Drizzle in the melted butter and cream mixture, and toss again.

    Taste, and add salt, pepper, and additional pasta cooking water to taste.

    FETTUCCINE ALFREDO, IRISH-STYLE

     

Posted on

Kerrygold Fettuccine Alfredo, Irish-style

irish-fettuccine-alfredo-5

Prep:  5 minutes
Cook:  15 minutes
Serves:  2
  1. Ingredients:
    • 6 ounces fettuccine noodles
    • 1 ½ cups grated Kerrygold Dubliner Cheese
    • ½ cup heavy cream
    • 3 tablespoons Kerrygold Unsalted Butter
    • Salt, to taste
    • Freshly ground black pepper, to taste
    Directions:

    Bring a large pot of salted water to a boil to cook the pasta.

    Meanwhile, grate the cheese and place it in a serving bowl.

    In a small sauce pan, melt the cream and butter together. Do not bring to a boil—just keep it warm.

    Add the pasta to the boiling water and cook until al dente.

    Drain the pasta (reserving some of the cooking water, just in case).

    Add the hot pasta to the serving bowl with the grated cheese. Toss, toss, toss.

    Drizzle in the melted butter and cream mixture, and toss again.

    Taste, and add salt, pepper, and additional pasta cooking water to taste.

    FETTUCCINE ALFREDO, IRISH-STYLE

     

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Baked Risotto with Roasted Asparagus@KerrygoldUSA

risotto with asparagus

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.

Ingredients:

  • 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

Directions:

Preheat oven to 400 degrees F

In 3.5 quart wide Dutch oven or any wide, heavy pan with lid, melt the butter over medium heat

Sauté onion until translucent and tender

Add rice, stirring occasionally, until rice is slightly toasted, about 2-4 minutes

Add garlic and salt (to taste), stirring until garlic is just fragrant, about a minute

Add the wine, and let cook for one minute

Stir in 3 cups of broth, turn up the heat to medium high, and bring to a simmer

Cover and place pot in oven.

Stir once halfway through cooking, after about 15 minutes

Cover pot again and continue to cook until the rice is tender and broth is absorbed, about 25-30 minutes

About 10 minutes before rice is done, coat asparagus pieces in the olive oil and spread on an aluminum-foil lined baking sheet

Sprinkle asparagus with salt

Place asparagus in oven (along with the rice) and roast until tender (about 7-10 mins)

Remove risotto from oven

Stir in remaining 1 1/2 cups warm broth, cheese, asparagus, butter pieces plus salt and freshly ground pepper to taste

Serve immediately with extra grated Dubliner Cheese, if desired.

http://kerrygoldusa.com/recipes/baked-risotto-with-roasted-asparagus

Posted on

Kerrygold Chocolate Hazelnut Eclairs

Chocolate_Eclairs-5_hi_res

Ingredients:

  • For the choux pastry:
  • ½ stick of Kerrygold Unsalted Butter
  • ½ cup of water
  • ¾ cup of plain flour, sifted
  • 3 large free range eggs
  • For the crème patisserie:
  • 6 large free range egg yolks
  • ⅔ cup of sugar
  • ⅓ cup of cornflour
  • 2 cups of milk
  • 1 vanilla pod
  • ½ stick of Kerrygold Unsalted Butter
  • For the chocolate glaze:
  • ⅔ cup of good quality dark chocolate
  • ¼ cup of cream
  • ½ stick of Kerrygold Unsalted Butter
  • ½ cup of roasted hazelnuts, roughly chopped

Directions:

  1. Preheat the oven to 425˚F and line two large baking sheets with parchment paper. Place the butter and water in a saucepan and bring to a steady boil until the butter is melted. Remove from the heat and add the flour, beating with a wooden spoon until a dough comes together. Place back over the heat and beat the dough in the saucepan for about 40 seconds. Remove from the heat and set aside.
  2. Beat the eggs in a small bowl. Add the eggs little at a time, beat thoroughly with a wooden spoon until the egg is completely incorporated after each addition. You are looking to have a consistency that will hold its shape when piped. It should be smooth, shiny and just about fall from the spoon. You might not use all the egg.
  3. Using a spatula, scoop the dough into a large piping bag fitted with a large round piping nozzle and pipe 10cm lines on the lined baking sheets, leaving about 4cm in between each line to allow for spreading. Brush each one with a little leftover beaten egg.
  4. Place in the oven, reducing the heat to 375˚F for approximately 25 minutes until they have risen and are golden and crisp. Transfer to a wire rack and use a sharp pointed knife to pierce three holes on the underside of the buns. Allow to cool completely before filling.
  5. For the crème pâtissière, split the vanilla pod in half and scrape out the seeds. Add this to a medium saucepan with the milk and place over a medium high heat. Bring to the boil and then turn off the heat. Scoop out the vanilla pod.
  6. While the milk is coming to the boil, place the sugar, cornflour and egg yolks in a large mixing bowl and beat with a whisk until thick and pale.
  7. Pour the hot milk into the bowl, whisking quickly and continuously until it is smooth and incorporated. Pour the mixture back into the saucepan and place over a medium heat beating continuously until it has thickened.
  8. Transfer the crème pâtissière to a cold bowl, create a flat surface with the back of a spatula and wipe the top with little butter (this will prevent a skin forming). Cover directly with cling film and allow to cool completely.
  • 9   For the chocolate glaze, melt the dark chocolate in a bowl set over a saucepan of hot water. When the chocolate has melted remove the bowl from the heat and gently stir through the cream. Fold in the butter until you have a shiny, spreadable chocolate glaze.
  • 10  To assemble the eclairs, fill a piping bag, fitted with a small round nozzle, with the crème pâtissière and pipe into the holes on the underside of the choux buns. Spread the chocolate glaze over the top of each eclair and sprinkle with the roasted hazelnuts. Serve straight away or the eclairs will keep for 1 or 2 days in the fridge.

CHOCOLATE HAZELNUT ECLAIRS

Posted on

Baked Risotto with Roasted Asparagus@KerrygoldUSA

risotto with asparagus

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.

Ingredients:

  • 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

Directions:

Preheat oven to 400 degrees F

In 3.5 quart wide Dutch oven or any wide, heavy pan with lid, melt the butter over medium heat

Sauté onion until translucent and tender

Add rice, stirring occasionally, until rice is slightly toasted, about 2-4 minutes

Add garlic and salt (to taste), stirring until garlic is just fragrant, about a minute

Add the wine, and let cook for one minute

Stir in 3 cups of broth, turn up the heat to medium high, and bring to a simmer

Cover and place pot in oven.

Stir once halfway through cooking, after about 15 minutes

Cover pot again and continue to cook until the rice is tender and broth is absorbed, about 25-30 minutes

About 10 minutes before rice is done, coat asparagus pieces in the olive oil and spread on an aluminum-foil lined baking sheet

Sprinkle asparagus with salt

Place asparagus in oven (along with the rice) and roast until tender (about 7-10 mins)

Remove risotto from oven

Stir in remaining 1 1/2 cups warm broth, cheese, asparagus, butter pieces plus salt and freshly ground pepper to taste

Serve immediately with extra grated Dubliner Cheese, if desired.

http://kerrygoldusa.com/recipes/baked-risotto-with-roasted-asparagus

Posted on

Apple Parsnip Soup @KerrygoldUSA

Ingredients:
  • 4 ounces Kerrygold Unsalted Butter
  • 1 large shallot, minced
  • 1 leek (white part only), halved lengthwise, washed and dried, cut into ¼ inch pieces
  • 1 clove garlic, crushed
  • 1 large (¾-pound) Yukon Gold potato, peeled and cut into 1-inch pieces
  • 2 parsnips (about ½-pound), peeled and cut into 1-inch pieces
  • 2 Granny Smith apples, peeled, cored and chopped into 2-inch pieces
  • 5 cups vegetable broth
  • 2 cups apple juice
  • 1 cup whole milk
  • ½ cup flat leaf parsley
  • Kosher salt and freshly black pepper
Directions:

Place a large saucepan on the stove over a medium heat. Add the butter, and when melted, add shallots, leeks and garlic and using a wooden spoon to occasionally stir. Cook until leeks are tender, about 7 minutes.

Add the potato, parsnips and apples and cook until just potatoes are starting to soften, about 5 minutes.

Add the broth and apple juice; reduce stove temperature to a simmer. Cover the saucepan and cook until the vegetables are very soft, about 30 minutes.

Remove the saucepan from the heat, add the parsley and using a blender, or an immersion blender, thoroughly purée the mixture.

Return the saucepan to the stove over a medium-low heat and stir in the milk. Heat the soup, stirring occasionally, until the soup is heated through and boils. Taste and season with salt and pepper.

Tasted and perfected in the Sur La Table kitchen.

APPLE PARSNIP SOUP

 

Posted on

Kerrygold Chocolate Hazelnut Eclairs

Chocolate_Eclairs-5_hi_res

Ingredients:

  • For the choux pastry:
  • ½ stick of Kerrygold Unsalted Butter
  • ½ cup of water
  • ¾ cup of plain flour, sifted
  • 3 large free range eggs
  • For the crème patisserie:
  • 6 large free range egg yolks
  • ⅔ cup of sugar
  • ⅓ cup of cornflour
  • 2 cups of milk
  • 1 vanilla pod
  • ½ stick of Kerrygold Unsalted Butter
  • For the chocolate glaze:
  • ⅔ cup of good quality dark chocolate
  • ¼ cup of cream
  • ½ stick of Kerrygold Unsalted Butter
  • ½ cup of roasted hazelnuts, roughly chopped

Directions:

  1. Preheat the oven to 425˚F and line two large baking sheets with parchment paper. Place the butter and water in a saucepan and bring to a steady boil until the butter is melted. Remove from the heat and add the flour, beating with a wooden spoon until a dough comes together. Place back over the heat and beat the dough in the saucepan for about 40 seconds. Remove from the heat and set aside.
  2. Beat the eggs in a small bowl. Add the eggs little at a time, beat thoroughly with a wooden spoon until the egg is completely incorporated after each addition. You are looking to have a consistency that will hold its shape when piped. It should be smooth, shiny and just about fall from the spoon. You might not use all the egg.
  3. Using a spatula, scoop the dough into a large piping bag fitted with a large round piping nozzle and pipe 10cm lines on the lined baking sheets, leaving about 4cm in between each line to allow for spreading. Brush each one with a little leftover beaten egg.
  4. Place in the oven, reducing the heat to 375˚F for approximately 25 minutes until they have risen and are golden and crisp. Transfer to a wire rack and use a sharp pointed knife to pierce three holes on the underside of the buns. Allow to cool completely before filling.
  5. For the crème pâtissière, split the vanilla pod in half and scrape out the seeds. Add this to a medium saucepan with the milk and place over a medium high heat. Bring to the boil and then turn off the heat. Scoop out the vanilla pod.
  6. While the milk is coming to the boil, place the sugar, cornflour and egg yolks in a large mixing bowl and beat with a whisk until thick and pale.
  7. Pour the hot milk into the bowl, whisking quickly and continuously until it is smooth and incorporated. Pour the mixture back into the saucepan and place over a medium heat beating continuously until it has thickened.
  8. Transfer the crème pâtissière to a cold bowl, create a flat surface with the back of a spatula and wipe the top with little butter (this will prevent a skin forming). Cover directly with cling film and allow to cool completely.
  • 9   For the chocolate glaze, melt the dark chocolate in a bowl set over a saucepan of hot water. When the chocolate has melted remove the bowl from the heat and gently stir through the cream. Fold in the butter until you have a shiny, spreadable chocolate glaze.
  • 10  To assemble the eclairs, fill a piping bag, fitted with a small round nozzle, with the crème pâtissière and pipe into the holes on the underside of the choux buns. Spread the chocolate glaze over the top of each eclair and sprinkle with the roasted hazelnuts. Serve straight away or the eclairs will keep for 1 or 2 days in the fridge.

CHOCOLATE HAZELNUT ECLAIRS

Posted on

Apple Parsnip Soup @KerrygoldUSA

Ingredients:
  • 4 ounces Kerrygold Unsalted Butter
  • 1 large shallot, minced
  • 1 leek (white part only), halved lengthwise, washed and dried, cut into ¼ inch pieces
  • 1 clove garlic, crushed
  • 1 large (¾-pound) Yukon Gold potato, peeled and cut into 1-inch pieces
  • 2 parsnips (about ½-pound), peeled and cut into 1-inch pieces
  • 2 Granny Smith apples, peeled, cored and chopped into 2-inch pieces
  • 5 cups vegetable broth
  • 2 cups apple juice
  • 1 cup whole milk
  • ½ cup flat leaf parsley
  • Kosher salt and freshly black pepper
Directions:

Place a large saucepan on the stove over a medium heat. Add the butter, and when melted, add shallots, leeks and garlic and using a wooden spoon to occasionally stir. Cook until leeks are tender, about 7 minutes.

Add the potato, parsnips and apples and cook until just potatoes are starting to soften, about 5 minutes.

Add the broth and apple juice; reduce stove temperature to a simmer. Cover the saucepan and cook until the vegetables are very soft, about 30 minutes.

Remove the saucepan from the heat, add the parsley and using a blender, or an immersion blender, thoroughly purée the mixture.

Return the saucepan to the stove over a medium-low heat and stir in the milk. Heat the soup, stirring occasionally, until the soup is heated through and boils. Taste and season with salt and pepper.

Tasted and perfected in the Sur La Table kitchen.

APPLE PARSNIP SOUP