kerrygoldusa Verified In 1984, Sarah Furno’s mother made the first batch of Cashel Blue in her home kitchen. Now, Sarah still farms the land that’s been in her family for centuries. Read more about the origin of Cashel Blue at the link in our bio.
For Chef @ClodaghMckenna this cauliflower soup is a big warm hug. The playlist of mellow hits she made to listen to while cooking it makes her just as happy. Find both the recipe and playlist at: http://bit.ly/KerrygoldMusic
Salted ButterProsciuttoFig JamPickled Red OnionsMixed NutsBrown BreadCrackersCranberriesRosemary Sprigs
Instructions:
Start with evenly spacing Kerrygold Dubliner, Kerrygold Aged Cheddar, Kerrygold Reserve Cheddar, Kerrygold Cashel Blue, and a block of Kerrygold Salted Butter evenly on your charcuterie board.
Fold and place your prosciutto across the board in small piles.
Place your pickled red onions, fig jam, and mixed nuts around the cheese and prosciutto.
Fill the remaining spaces with your sliced brown bread and crackers for an added crunch.
Lastly, add some festive garnish with cranberries and fresh rosemary sprigs.
Dubliner® Cheese½ cup mozzarella, gratedTorn basil leavesBlack olivesRed onion, thinly slicedYellow bell pepper, thinly sliced1 teaspoon chili flakes, optional
Instructions
In a large mixing bowl, combine the warm water, dry active yeast, and the granulated sugar. Use a whisk to mix, and begin dissolving the yeast. Scrape the sides of the bowl with a rubber spatula, and let the mixture rest at room temperature for 5 minutes to activate the yeast.
Add the olive oil, all purpose flour, and kosher salt to the bowl. Use a wooden spoon, or a Danish dough whisk to mix until a shaggy dough forms, and there are no dry patches of flour. Scrape down the sides of the bowl, then cover the bowl with a clean kitchen towel, and let it rest for 10 minutes on the counter at room temperature.
With clean, damp hands, reach into the bowl and gently lift one side of the dough up, stretching it as far as it will go without tearing. Fold the side of dough over the ball, and work your way around the dough, lifting up, stretching, and folding the dough back over itself. Cover the bowl with the kitchen towel, and let rest for another 15 minutes.
Stretch and fold the dough once more, then cover the bowl with plastic wrap, and let the dough rise in a warm place at room temperature for about an hour, until doubled in size.
Meanwhile make the pizza: in a small mixing bowl, combine the crushed tomatoes, kosher salt, minced garlic, and dried oregano. Stir to combine, and set aside.
Preheat the oven to 450 degrees F. Drizzle 2 tablespoons of olive oil into a rectangular 9×13 inch baking pan, making sure to coat the sides of the pan.
Pour the risen dough out into the prepared baking pan, lightly oil your hands, and use them to stretch the dough out into the corners of the pan until it covers the bottom of the pan. Cover the pan with a kitchen towel, and let the dough rest for another 40-45 minutes while the oven preheats.
After the second rise, make sure the dough is evenly stretched to the corners of the baking pan. Spoon 1 ½ cups of the sauce over the top of the dough. Use your fingertips to dimple the sauce down into the dough. Don’t be afraid to get your hands a bit messy.
Bake the pizza for 10-12 minutes. Remove the pizza from the oven, and spoon on the remaining ½ cup of sauce, and layer on all of the toppings. Bake for another 12-15 minutes until the cheese is bubbling.
Use a spatula to remove the pizza from the pan. Top the pan pizza with torn basil leaves, and serve immediately. Kitchen shears are useful for slicing up the pizza.
Step up your dinner plans this weekend with this Creamy Lemon Chicken Piccata, packed with rich flavors of creamy chicken, lemon zest, and tangy capers.
Place the rolled oats in a blender, and process until they resemble coarse flour.
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.
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.
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.
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.
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.
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.
Foodaware 