Tag: Kerrygold

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Cashel Blue Mini-Cheesecakes with a Pecan-Pepper Crust @KerrygoldUSA #foodaware

mini-cheesecake

Ingredients:
  • Ingredients for crust
  • ¾ cup dry breadcrumbs
  • ½ cup pecan pieces
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons Kerrygold Unsalted Butter, melted
  • Large pinch salt
  • Filling Ingredients
  • 12 oz cream cheese, room temperature
  • 3 tablespoon heavy cream
  • 2 eggs
  • 1 cup Kerrygold Cashel Blue Farmhouse Cheese, crumbled
Directions:

Preheat oven to 325 ° Fahrenheit

For Crust:

Place breadcrumbs, pecans, pepper and salt in food processor

Pulse until pecans are finely ground

Add butter and pulse a few times until mix begins to come together

Line mini cupcake tins with paper liners

Fill each cup with a teaspoon of crust mix

Press down hard with fingertips or water bottle cap to make a firm, flat layer

Chill tins and make the filling

For Filling:

Using a stand or a hand mixture, beat cream cheese and cream together until smooth  Note: Cream cheese must be room temperature or mixture will be lumpy

Add egg, beat until fully incorporated, add second egg, beating until fully incorporated

Once mixture is smooth, fold in crumbled Cashel Blue Farmhouse Cheese

Fill cups evenly with cheesecake batter, to about three-fourths full

Bake for 18-20 minutes

Posted on

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