Tag: Kerrygold unsalted butter

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Avocado Halves with Cheesy Scrambled Egg and Smoked Salmon.@kerrygoldusa


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Take your fondness of avocados to new, delicious places with these Avocado Halves with Cheesy Scrambled Egg and Smoked Salmon.

Ingredients

2 large avocados, split in half and pits removed

2 teaspoons Kerrygold®Unsalted Butter

4 large eggs, beaten

¼ cup Kerrygold®Savory Shredded Cheddar Cheese

Salt & pepper

2 ounces smoked salmon, divided

Fresh basil leaves AND/OR fresh dill sprigs

Instructions:

  1. Melt butter in medium skillet over medium-low heat. Pour in eggs and let stand for a minute or two. Use a spatula to stir the eggs as curds start to form. When eggs look about 75 percent cooked, stir in cheese and remove from heat (the eggs will finish cooking from the pan’s residual heat). Season to taste with salt and pepper.
  2. Divide eggs among prepared avocado halves. Top with smoked salmon. Garnish with fresh herbs. Serve immediately.
https://www.kerrygoldusa.com/recipes/avocado-halves-with-cheesy-scrambled-eggs-smoked-salmon/
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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

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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

     

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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

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

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Rustic Raspberry Tart with Kerrygold Butter Crust

Rustic_Raspberry_Thursday

Sweetened fresh raspberries make a wonderful filling, but the star of this dessert is the buttery, flaky crust baked with all-natural Kerrygold Butter. It holds the fruit and creates a delicate tart that begs to be placed next to a scoop of vanilla ice cream and enjoyed with loved ones after a delicious meal.

Ingredients:

  • Crust:
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 6 tablespoons cold Kerrygold Unsalted Butter, cut in ½-inch chunks
  • 1 large egg yolk (reserve white)
  • 3 to 5 teaspoons ice water
  • Filling:
  • 2 cups raspberries
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch

Directions:

To make crust: Heat oven to 425° F. In food processor, whirl together flour and salt. Add butter to processor, pulsing just until mixture resembles coarse meal. Add egg yolk and water, 1 teaspoon at a time; process just until dough clumps together and begins to form a ball.

Set 2 pieces (each about 12-by-15 inches) plastic wrap on work surface. Lightly dust each with flour. Gather dough and press into a flat disk about 6 inches wide. Set disk in center of 1 piece of wrap. Set remaining plastic wrap, floured-side down on dough. With rolling pin, roll dough evenly into about an 11- to 12-inch round; occasionally turn round over, lift wrinkled plastic wrap, pull smooth and replace; continue rolling as needed.

To fill tart: Peel off top sheet of wrap and invert onto 2 X 15-inch baking sheet lined with cooking parchment. Remove remaining plastic wrap, Distribute berries in center of pastry, leaving about a 2-inch border. In small bowl, mix sugar and cornstarch. Sprinkle 3 tablespoons mixture evenly over fruit. Gently fold edges of pastry over berries, pleating edges to fit; leave an opening of 4 to 6 inches wide in center. Brush pastry with reserved egg white from crust. Sprinkle pastry lightly with remaining sugar mixture.

Bake tart on the bottom rack of the 425° F oven until crust is golden on bottom and juices bubble, 25 to 30 minutes. Cool on pan at least 15 minutes. While still warm, with wide spatula loosen tart from pan especially where juices have leaked out. Transfer to serving platter and serve warm or cool. Cut in wedges. Dust with powdered sugar, if desired.

http://kerrygoldusa.com/recipes/rustic-raspberry-tart-with-kerrygold-butter-crust