Tag: Kerrygold

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Kerrygold Rhubarb & Strawberry Sponge Pudding

Rhubarb_and_Strawberry_Sponge_Pudding_made_with_Kerrygold_Grass-Fed_Butter

This traditional sponge pudding is excellent comfort food and is on most people’s list of favorite childhood desserts. It can be baked before dinner and then left at room temperature until needed. Pop back into the oven to warm through to serve.

Ingredients:

  • 2 cups (10oz) fresh rhubarb stalks, trimmed and cut into chunks
  • 2 cups(8oz) large strawberries, hulled and quartered
  • 1 ½ cups (10oz) caster sugar
  • 1 piece stem ginger in syrup, drained and finely chopped (optional)
  • 1 cup (6oz) plain flour
  • 1 tsp baking powder
  • 12 tbsp (6oz) Kerrygold Salted Butter, at room temperature
  • 3 eggs
  • 1 tsp vanilla extract
  • warm custard, to serve

Directions:

Preheat the oven to 350°F (180°C), Gas mark 4. Arrange the rhubarb and strawberries in a 9in (23cm) deep-dish pie plate and sprinkle over ½ cup (4oz) (100g) of the sugar and the stem ginger, if using.

Sift the flour into a bowl with the baking powder. Place the butter in a separate bowl with the remaining sugar and beat with a hand-held mixer until light and fluffy. Beat in the eggs and vanilla extract and then fold in the flour mixture.

Carefully spread the cake mixture over the fruit and bake for about 40 minutes or until the sponge is well risen and golden and an inserted skewer comes out clean.

To serve, spoon the rhubarb and strawberry sponge pudding into warmed bowls and pour over some custard.

http://kerrygoldusa.com/recipes/rhubarb-strawberry-sponge-pudding

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Grilled Peaches with Cashel Blue Cheese @KerrygoldUSA #grassfed

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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/