You may be surprised to learn that Cranberry Pie is another way to enjoy this seasonal fruit other than traditional sauce or relish we find on many holiday tables. If you enjoy a fresh sour cherry pie in the summer, you will love this pie made with cranberries. I use them fresh in season, and also freeze them so I can use them year round. Add a handful of chopped walnut meats to these bright red orbs of delightful tartness, and a bit of orange liqueur to the filling or in a small glass to pair with the pie when it is served.
- 1 qt (4 cups) cranberries, chopped (add some whole berries, too)
- 1-1/4 cups sugar
- 3 teaspoons cornstarch (there’s a lot of pectin in cranberries so very little thickener is needed)
- A small pinch of nutmeg
- A small pinch of salt
- 1 oz orange (liqueur optional)
- 1/2-1 cup chopped walnut meats (optional)
- 1 Tablespoon Kerrygold Irish Salted Butter
- 1 egg white
- 1 Art of the Pie double crust recipe or your crust recipe of choice.
- Put cranberries, sugar, cornstarch, nutmeg, salt, and optional walnuts and orange liqueur in a large bowl. Mix well with a spoon and set aside.
- Roll out bottom crust and place in pie plate and spoon cranberry filling into it. Dot top of filling with 1 tablespoon of Kerrygold Irish Butter broken into small pieces.
- Roll out remaining dough disk and carefully lay top crust over filling. Trim excess dough, crimp edges of pie and cut some vents in top crust.
- Separate egg white into a small bowl and fork beat with 1 tablespoon water. Brush crust with egg mixture and sprinkle with 1-2 teaspoons of sugar.
- Bake on the middle rack of the oven until crust is just golden, about 40 minutes at 375 degrees F. Depending on your oven, it may take a little more time!
Note: Use a food processor to chop the cranberries quickly. I chop 3 cups of the cranberries and add 1 cup whole for a filling with varied texture.
Easy meal idea: 2 eggs cooked in #kerrygold and topped with grated cheddar with avocado and blackberries on the side.
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I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen
- THE SOUP:
- 2 tbsp Kerrygold Salted Butter
- 2 potatoes, peeled and finely chopped
- 1 large onion, peeled and chopped
- Salt and freshly ground black pepper
- 1 head of broccoli, with stalk
- 3 1/2–4 1/4 cup hot vegetable (or chicken) stock
- 3/4 cup heavy cream
- THE DUBLINER TOASTS:
- 8 slices good-quality white bread
- 3 oz Dubliner Cheese, finely grated
Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes. Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.
A classic combo, with a crunch. This Cherry Almond Galette is a must try. kerrygoldusa.com/grazings/cherr
Ingredients For the pie dough
1-1/4 cups (175 gm) all-purpose flour
1 teaspoon sugar
½ teaspoon salt
½ cup (113 gm) cold
¼ cup ice water
For the filling
¾ cup (90 gm) almond meal
½ cup (100 gm) sugar, divided
1 teaspoon vanilla
1 large egg, beaten
4 cups (1-1/4 lbs) stemmed, pitted, and halved cherries
1-1/2 tablespoons cornstarch 1 tablespoon Grand Marnier or bourbon
1 teaspoon orange zest, optional
1 tablespoon turbinado sugar, optional
2 tablespoons sliced almonds, optional
To prepare the dough:
- Combine the flour, sugar, and salt in a large bowl. Use a pastry cutter to cut the Kerrygold butter into the dry ingredients until they are reduced to pea-sized clumps.
- The remainder of the mixture should look like a sandy consistency. Pour in the ice water and use the pastry cutter or a large fork to bring the dough together into a shaggy mixture.
- Then dump the contents of the bowl out onto a clean counter and work it into a ball of dough. Do not overwork the mixture.
- Flatten out the ball into a disk and wrap in plastic wrap.
- Place in the fridge to chill for at least two hours and up to a week.
To prepare the galette:
- Preheat the oven to 375 degrees.
- Place a piece of parchment paper on a sheet pan.
- Combine the almond meal, ¼ cup sugar, vanilla, and half of the beaten egg in a small bowl into a pasty consistency.
- In a separate bowl, combine the cherries, remaining ¼ cup sugar, cornstarch, booze, and zest. Set aside.
- Use a floured rolling pin to roll the dough out onto a floured surface into a 12” circle.
- Spread the almond mixture in the center of the circle, leaving a 2” border around the perimeter of the circle.
- Dump the cherry mixture on top of the almond filling. Fold the edges of the pie dough up and over the cherries, gently pressing the dough to seal on top of itself as you fold.
- Use a pastry brush to brush a thin layer of the remaining beaten egg on top of the dough.
- Sprinkle the dough with the turbinado sugar and sliced almonds.
- Bake in the preheated oven for about 40-45 minutes or until the crust is golden and the filling is bubbling.
- If you notice you crust is getting dark and the inside juices aren’t bubbling at all you can make a little aluminum foil shield to cover the dough around the perimeter of your galette.
- Allow to cool and set prior to slicing and serving with ice cream!
CHERRY ALMOND GALETTE