Tag: Kerrygold USA

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Kerrygold Bread & Butter Pudding

Bread_and_Butter_Pudding__made_with_Kerrygold_Grass-Fed_Irish_Butter

Serves:  4-6

If you really want to show off to your guests, a gas gun or small propane torch can be used, with care, to glaze the top. If you don’t fancy using apricot jam as a glaze try marmalade or lemon curd instead. To make it even more delicious try making it with day-old croissants or brioche.

Ingredients:

  • 6 tbsp(3oz) Kerrygold Salted Butter, softened, extra for greasing
  • 4 eggs
  • 1 cup (8fl oz) milk
  • 1 cup (8fl oz) cream
  • finely grated rind and juice of 1 lemon
  • 1 vanilla pod, split and seeds scraped out
  • 6 tbsp caster sugar
  • 9oz sliced white bread (about 9 slices)
  • ½ cup (3oz) ready-to-eat dried prunes, finely chopped
  • ½ cup (3oz) sultanas or raisins
  • good pinch of freshly grated nutmeg
  • 4 tbsp apricot jam
  • pouring cream, to serve

Directions:

Preheat the oven to 350°F (180°C), Gas mark 4 and lightly butter an ovenproof dish. Beat the eggs, milk and cream together in a large jug. Mix together the lemon rind and juice, vanilla seeds and sugar in a small bowl and then add to the egg mixture, beating lightly to combine.

Spread the slices of bread with the softened butter and cut off the crusts, then cut into triangles. Scatter half of the prunes and sultanas or raisins into the bottom of the buttered dish and arrange a layer of the bread triangles on top. Pour over half of the egg mixture, pressing it down gently, then repeat the layers with the remaining ingredients and sprinkle the nutmeg on top.

Place the dish into a large roasting tin and fill with warm water so that it comes three-quarters of the way up the dish. Carefully place in the oven and bake for 35-40 minutes until just set.

Remove the bread and butter pudding from the water bath to a wire rack. Heat the apricot jam in a small pan and then brush the top of the pudding.

To serve, cut the bread and butter pudding into slices and arrange on plates with the pouring cream.

http://kerrygoldusa.com/recipes/bread-butter-pudding

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CRANBERRY AND CREAM CHEESE KOLACHES.@KerrygoldUSA ·

kerrygold cranberry tarts

Ingredients For the dough: 3/4 cup warm milk (not hot or cold) 1/2 cup plus 2 teaspoons sugar 3 teaspoons active dry yeast 3 1/4 cups (about 1 lb) all-purpose flour, with more for flouring surfaces 2 eggs 1 egg yolk, white reserved 1 teaspoon pure vanilla extract 3/4 teaspoon salt 10 tablespoons at room temperature KerryoldUnsalted Butter

For the cranberry filling (will fill approximately 12 kolaches): 1-1/2 cups cranberries ¼ teaspoon cinnamon ¼ cup sugar 2 teaspoons cornstarch 2 tablespoons water For the cream cheese filling (Will fill approximately 16 kolaches): 4 ounces cream cheese, softened to room temperature 3/4 cup powdered sugar ½ of a lightly beaten egg, the other half reserved ½ teaspoon vanilla extract Pinch of salt For the streusel: ½ cup sugar ¼ cup flour Pinch of salt 2 tablespoons melted Kerrygold meltedUnsalted Butter

To prepare the dough:

  1. In the bowl of a stand mixer, stir together the warm milk and 2 teaspoons of sugar.
  2. Evenly sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly.
  3. You can stir it gently to make sure all the yeast has been moistened, but if the yeast does not foam, dump it out and start over.
  4. Once yeast has been activated, beat 1/2 cup of the flour in to the milk mixture using the paddle attachment.
  5. Once combined, add the remaining sugar, eggs, egg yolk, vanilla, and salt, and beat the mixture on medium speed until combined.
  6. On low speed, add the remainder of the flour, 1/2 cup at a time, scraping the sides of the bowl as needed.
  7. Once evenly combined, increase the speed to medium (I use speed number 4 on my Kitchen Aid stand mixer) and add the softened butter 1 tablespoon at a time.
  8. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes.
  9. The dough will be quite moist and sticky, and will hold together in long strands when you attempt to scoop it from the bowl.
  10. Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap.
  11. Allow the dough to rest until it has approximately doubled in size, about 1-1/2-2 hours. In the meantime, prepare the fillings.

To prepare the cranberry filling:

  1. All of the ingredients in a small saucepan and place over medium low heat.
  2. Cook, stirring and squishing the cranberries regularly, until the mixture is thickened and bubbling, about 8-10 minutes.
  3. Set aside to cool completely.

To prepare the cream cheese filling:

  1. Use an electric mixer to combine all of the ingredients.
  2. Set aside until ready to use.

To prepare the streusel:

  1. Combine the sugar, flour, and salt.
  2. Stir in the melted Kerrygold unsalted butter until combined and sandy in texture.
  3. Set aside until ready to use.

To prepare the kolaches:

  1. Preheat the oven to 350 degrees. Roll out the risen dough to 1/2 “ thick.
  2. Use a 2” cutter to trim out rounds of dough.
  3. Lay them out on parchment-lined baking sheets and cover with a piece of plastic wrap or a tea towel.
  4. Set aside to allow the dough rounds to rise for approximately 60 minutes or until fluffy.
  5. When risen, use your thumb or a floured bottom of a tablespoon-sized measuring spoon to lightly until rounds into the center of the dough.
  6. You should leave about ¼-1/2” border around the edge of each round. Whisk the remaining half of the beaten egg with 1 teaspoon of water and use a pastry brush to lightly brush a thin layer of the mixture on top of each pastry.
  7. Fill the hole of each kolache with your filling of choice. Approximately half of them will be cream cheese and half will be cranberry.
  8. Sprinkle the undented edges of the pastries with the streusel generously.
  9. Bake in the preheated oven for about 18-20 minutes or until the pastries are golden and puffed.
  10. Remove from oven to cool slightly prior to consuming.

Notes: The cranberry filling is rather tart. You can add 1-2 tablespoons of extra sugar to sweeten it after cooking, if desired.