Tag: Kerrygold

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Avocado Halves with Cheesy Scrambled Egg and Smoked Salmon.@kerrygoldusa


kerrygoldusa
Verified
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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Apple and Hazelnut Streusel Cake @kerrygoldusa

apple___hazelnut_streusel_cake_cropped

This cake can be served warm as a dessert or cold as a teatime treat. It’s delicious with custard, but it would also be good with crème fraîche, clotted cream, vanilla ice cream or whipped cream – the list is endless! If you don’t fancy the apple, try using rhubarb or blackberries, depending on the time of year.

Serves:4

Ingredients:

For the streusel:

4 tbsp plain flour

1oz (2 tbsp) Kerrygold butter, diced, extra to grease

2 tbsp light brown sugar

3 tbsp toasted skinned hazelnuts, finely chopped

For the cake:

5oz (10 tbsp) Kerrygold butter, at room temperature

5oz (2/3 cup) caster sugar

3 eggs, beaten

8oz (11/3 cups) self-raising flour

1 tsp baking powder

¼ tsp ground cinnamon

1 dessert apple, peeled, cored and diced (about 175g (6oz) (1 cup))

4oz (¾ cup) toasted skinned hazelnuts, finely chopped

4 tbsp milk

warm custard, to serve

Directions:

Preheat  the oven to 350°F. Butter a 23cm (9in) loose-bottomed cake tin and then  line with a circle of buttered parchment paper.  To make the streusel,  place the flour in a small bowl and rub in the butter, then  stir in the brown  sugar and hazelnuts.

To make the cake, beat  the butter  and caster sugar together with a hand  held electric mixer in a bowl until light and fluffy. Beat in the eggs,  a little at a time, adding  one tablespoon of the flour when  you have added about  half of the beaten eggs.  This will stop it from curdling. Sift over the rest of the flour and the baking powder  and cinnamon,  then  mix lightly. Add the apple,  hazelnuts  and milk and fold in until thoroughly combined.

Spoon the cake mixture into the prepared cake tin and spread  level. Scatter the streusel in an even layer on top of the cake mixture and bake for 50 minutes  to 1 hour until the sides of the cake have shrunk slightly away from the tin and the streusel topping  is golden  brown.  To test if the cake is done,  insert a fine metal skewer into the middle. If it comes out clean, the cake is ready. Remove the cake from the oven and leave to cool in the tin for 15 minutes set on a wire rack.

To serve, cut the apple and hazelnut  streusel cake into slices and arrange  on plates with the warm custard.

APPLE & HAZELNUT STREUSEL CAKE

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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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Our Raspberry Crumb Squares are ideal comfort baking and perfect for getting the kids involved too @KerrygoldIRL

Ingredients

Directions

  1. Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
  2. Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
  3. Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
  4. Once cooked, allow to cool before cutting into squares.
  5. Enjoy!
Posted on

Our Raspberry Crumb Squares are ideal comfort baking and perfect for getting the kids involved too @KerrygoldIRL

Ingredients

Directions

  1. Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
  2. Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
  3. Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
  4. Once cooked, allow to cool before cutting into squares.
  5. Enjoy!
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Cherry Almond Galette @KerrygoldUSA #foodaware

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

Unsalted Butter

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:

  1. 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.
  2. 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.
  3. 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.
  4. Flatten out the ball into a disk and wrap in plastic wrap.
  5. Place in the fridge to chill for at least two hours and up to a week.

To prepare the galette:

  1. Preheat the oven to 375 degrees.
  2. Place a piece of parchment paper on a sheet pan.
  3. Combine the almond meal, ¼ cup sugar, vanilla, and half of the beaten egg in a small bowl into a pasty consistency.
  4. In a separate bowl, combine the cherries, remaining ¼ cup sugar, cornstarch, booze, and zest. Set aside.
  5. Use a floured rolling pin to roll the dough out onto a floured surface into a 12” circle.
  6. Spread the almond mixture in the center of the circle, leaving a 2” border around the perimeter of the circle.
  7. 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.
  8. Use a pastry brush to brush a thin layer of the remaining beaten egg on top of the dough.
  9. Sprinkle the dough with the turbinado sugar and sliced almonds.
  10. Bake in the preheated oven for about 40-45 minutes or until the crust is golden and the filling is bubbling.
  11. 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.
  12. Allow to cool and set prior to slicing and serving with ice cream!

CHERRY ALMOND GALETTE

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Avocado Halves with Cheesy Scrambled Egg and Smoked Salmon.@kerrygoldusa


kerrygoldusa
Verified
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/