Tag: Kerrygold USA

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Grilled Peaches with Cashel Blue Cheese @KerrygoldUSA

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Farmhouse Irish blue cheese made with grass-fed cow’s milk makes the perfect pairing for fresh grilled peaches. As an appetizer or a gourmet snack, they make for a sweet, creamy treat perfect for outdoor grilling. They can also be made on the stovetop using a grill pan for a year-round taste of Irish summer.

Prep:  5 minutes
Cook:  4 minutes
Serves:  4

Ingredients:
Directions:

Heat a gas or charcoal grill. Cut peaches in half and remove pits. With a melon baller, scoop out a little flesh to enlarge the cavity where the pit was removed. Brush peaches lightly with olive oil on both sides. Place peaches on grill, cut side down. Grill about 2 minutes or until grill marks form. Turn over and grill for 2 minutes more. Place peaches on a serving platter, cut side up. Fill holes where pit was removed with Kerrygold Cashel Blue Farmhouse Cheese and drizzle peaches with honey. Serve warm.

http://kerrygoldusa.com/recipes/grilled-peaches-with-cashel-blue-cheese/

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Ginger, turmeric, & carrot soup with curried chickpeas @KerrygoldUSA

@KerrygoldUSA

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Warm, spiced soup brightens up any chilly day. https://kerrygoldusa.com/recipes/ginger-turmeric-carrot-soup-with-curried-chickpeas/…

Meal type: starters
 Product: Kerrygold Salted Butter
 Serves: 6 cups

Ingredients

For Soup:

2 tablespoons Kerrygold

Salted Butter

1 cup chopped onion

3 1/2 cups peeled, chopped carrots

2 teaspoons minced garlic

3 tablespoons minced fresh ginger

2 1/2 cups low-sodium vegetable broth

1 (14oz) can coconut milk

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 teaspoons ground turmeric

Curried chickpeas

Chopped fresh cilantro

For Curried Chickpeas:

1 (14oz) can chickpeas, drained

1 tablespoon olive oil

1/2 teaspoon salt

1 teaspoon curry powder

1/2 teaspoon ground cumin

1/2 teaspoon ground black pepper

Instructions:

For Soup:

  1. Melt Kerrygold Salted Butter in a large saucepan over medium heat. Add onion and carrots and cook until onions are translucent (about 5 minutes).
  2. Stir in garlic and ginger and cook for another minute.
  3. Stir in remaining soup ingredients and stir to combine. Allow soup to come to a boil and then reduce heat to medium low and cover.
  4. Cook for 35-40 minutes or until carrots are fork tender. Allow to cool slightly.
  5. Transfer soup to a blender in batches and puree until smooth (tip: be careful to only fill the blender jar to about 1/3 – 1/2 full. Secure the lid on the top and hold a dish towel over it to prevent the top from coming off during blending).
  6. Season soup to taste with additional salt and pepper, if needed.
  7. Top with curried chickpeas and fresh cilantro.

For Curried Chickpeas:

  1. Preheat the oven to 400 degrees F.
  2. Place drained chickpeas on a dish towel. Carefully blot them dry with another dish towel (the drier the chickpeas, the more they will crisp up in the oven). Discard and papery skins from the chickpeas.
  3. Pour chickpeas onto a baking sheet. Drizzle with olive oil and salt and gently stir them around so they are coated on all sides. Bake for 25 minutes.
  4. Remove pan from oven. Sprinkle chickpeas with curry, cumin and pepper. Stir to coat. Return pan to oven and cook for another 10-15 minutes or until chickpeas are crisp

NOTE: Roasted chickpeas will lose their crispness when stored. They are best enjoyed immediately after baking.

Recipe by Garnish with Lemon

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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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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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Kerrygold Buttery Irish Potato and Apple Bake

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/