Kerrygold Irish Oat Flapjacks

kerrygold flapjacks

Serves:

Makes 10

This has to be one of the quickest and easiest recipes to master. The traditional flapjack is simply delicious and similar to an oat bar. Flapjacks are not to be confused with an American or Canadian flapjack, which is another term for pancakes. They store well in an airtight container for up to 1 week, which makes them great for a packed lunch.

Kerrygold Irish Oat Flapjacks

kerrygold flapjacks

Serves:

Makes 10

This has to be one of the quickest and easiest recipes to master. The traditional flapjack is simply delicious and similar to an oat bar. Flapjacks are not to be confused with an American or Canadian flapjack, which is another term for pancakes. They store well in an airtight container for up to 1 week, which makes them great for a packed lunch.

A Cherry Pie with A Lot of Heart!

How do I love thee? With a freshly baked cherry pie, festooned with hearts—that’s how I do! This pie may be one of the best ways to wear your heart on your sleeve, or in this case, on top of the PIE! Fresh sour cherries (also known as pie cherries) are a treat, but their season is short—just a few weeks in the summertime. But, when fresh cherries are not available, frozen or canned fruit will do just fine. A few tablespoons of an orange liqueur, or orange zest and juice added to the filling make this pie extra special. This is a great opportunity to use your heart-shaped cookie cutters, too. I cut out about twenty 2.5 inch hearts and the same amount of 1.5 inch hearts, and placed the big hearts in concentric rings and the smaller ones near the edge. Or you might place different size hearts in a carefree manner with some here and there. Be creative!

Serves:  8
Ingredients:
  • For one 9” deep-dish pie plate
  • 1 recipe for double crust pie dough
  • 6 cups sour cherries, fresh and pitted, canned and drained, or frozen (you won’t need to defrost them)
  • 1 cup sugar + a few teaspoons more for sprinkling the top
  • 1 teaspoon fresh lemon juice
  • A very small grating of whole nutmeg
  • 2 tablespoons quick cooking tapioca
  • 1/4 teaspoon salt
  • 1-2 tablespoons orange liqueur or zest and juice of half an orange (optional)
  • 1 tablespoon Kerrygold Irish Salted Butter for dotting the top of the filling
  • Egg White Wash
  • 1 egg white mixed with 1 tablespoon water for an egg white wash
Directions:

Make dough, divide into two disks, wrap in plastic and chill.

Put cherries, sugar, lemon juice, nutmeg, quick cooking tapioca, salt into a bowl and gently mix together until well coated.

Roll out the bottom dough and place in your pie pan.

Pour filling into crust. (Note: Cherries are a very juicy fruit so fill your pie pan to within 1/2 inch of the rim so they won’t boil over when baking.)

Dot with Kerrygold Irish Butter and set aside.

Roll out remaining dough, cut out heart shapes and arrange on top of the filling in a pattern that is pleasing to you.

Trim excess dough from edges and crimp.

Brush crust with some egg white wash and sprinkle evenly and lightly with 1-2 teaspoons of sugar.

Place pie in refrigerator to chill while oven is preheating to 425° F.

Bake at 425° F on the middle rack of the oven until crust is just golden, about 20 minutes.

Reduce heat to 375° F; bake until golden brown and there is some steady bubbling in the filling, about 30-35 minutes more.

Let cool before serving.

http://kerrygoldusa.com/recipes/a-cherry-pie-with-a-lot-of-heart/

 

Kerrygold Bubble and Squeak

Homemade Traditional Potato Pancake Latke on a Background

Some things, like love, and occasionally leftovers, are better the second time around. Granted, day-old mashed potatoes and brussel sprouts can be pretty sad on the rebound. But turn them into bubble and squeak, and they become a sum, much more delectable than its parts. A homespun British classic with a long history, bubble and squeak is a versatile dish. More formula than recipe, it traditionally combines potatoes and some member of the brassica family (cabbage, brussel sprouts, etc.) panfried in a bit of fat to form a crisp cake with a creamy middle. (The quirky name, sounding a bit like Cockney slang, comes from the sound the vegetables make sizzling in the pan). While cabbage or sprouts are the go-to greens, anything from string beans to peas are fair game, and parsnips and carrots also find their way into the mash. Bacon, too, may make an appearance – adding a nice bit of smokiness, and delicious fat for frying. Our version sticks close to the classic, with a luscious cap of Kerrygold Aged Cheddar for another layer of flavor and richness. What comes next is up to you. Form it into patties, or fry it into one large cake. Serve it at dinner next to roast chicken or a pansizzled pork chop, slide it next to a salad at midday, or top it with a poached egg and call it brunch. Delicious in any form, bubble and squeak makes yesterday’s veggies easy to love.

A Cherry Pie with A Lot of Heart!

How do I love thee? With a freshly baked cherry pie, festooned with hearts—that’s how I do! This pie may be one of the best ways to wear your heart on your sleeve, or in this case, on top of the PIE! Fresh sour cherries (also known as pie cherries) are a treat, but their season is short—just a few weeks in the summertime. But, when fresh cherries are not available, frozen or canned fruit will do just fine. A few tablespoons of an orange liqueur, or orange zest and juice added to the filling make this pie extra special. This is a great opportunity to use your heart-shaped cookie cutters, too. I cut out about twenty 2.5 inch hearts and the same amount of 1.5 inch hearts, and placed the big hearts in concentric rings and the smaller ones near the edge. Or you might place different size hearts in a carefree manner with some here and there. Be creative!

Serves:  8
Ingredients:
  • For one 9” deep-dish pie plate
  • 1 recipe for double crust pie dough
  • 6 cups sour cherries, fresh and pitted, canned and drained, or frozen (you won’t need to defrost them)
  • 1 cup sugar + a few teaspoons more for sprinkling the top
  • 1 teaspoon fresh lemon juice
  • A very small grating of whole nutmeg
  • 2 tablespoons quick cooking tapioca
  • 1/4 teaspoon salt
  • 1-2 tablespoons orange liqueur or zest and juice of half an orange (optional)
  • 1 tablespoon Kerrygold Irish Salted Butter for dotting the top of the filling
  • Egg White Wash
  • 1 egg white mixed with 1 tablespoon water for an egg white wash
Directions:

Make dough, divide into two disks, wrap in plastic and chill.

Put cherries, sugar, lemon juice, nutmeg, quick cooking tapioca, salt into a bowl and gently mix together until well coated.

Roll out the bottom dough and place in your pie pan.

Pour filling into crust. (Note: Cherries are a very juicy fruit so fill your pie pan to within 1/2 inch of the rim so they won’t boil over when baking.)

Dot with Kerrygold Irish Butter and set aside.

Roll out remaining dough, cut out heart shapes and arrange on top of the filling in a pattern that is pleasing to you.

Trim excess dough from edges and crimp.

Brush crust with some egg white wash and sprinkle evenly and lightly with 1-2 teaspoons of sugar.

Place pie in refrigerator to chill while oven is preheating to 425° F.

Bake at 425° F on the middle rack of the oven until crust is just golden, about 20 minutes.

Reduce heat to 375° F; bake until golden brown and there is some steady bubbling in the filling, about 30-35 minutes more.

Let cool before serving.

http://kerrygoldusa.com/recipes/a-cherry-pie-with-a-lot-of-heart/

 

tangy & tantalizing orange & almond drizzle cake glazed with citrus syrup

This elegant simple cake doesn’t need to try hard to be absolutely delicious. I love it slightly warmed, which makes it even more moist and zesty… try it with a little Greek yoghurt.

This zesty Orange & Almond Drizzle Cake becomes deliciously moist as it cools down and absorbs the syrup. Although it takes all my willpower not to steal a spoonful when the syrup is still runny on top!

Kerrygold Irish Oat Flapjacks

kerrygold flapjacks

Serves:

Makes 10

This has to be one of the quickest and easiest recipes to master. The traditional flapjack is simply delicious and similar to an oat bar. Flapjacks are not to be confused with an American or Canadian flapjack, which is another term for pancakes. They store well in an airtight container for up to 1 week, which makes them great for a packed lunch.

Kerrygold Irish Oat Flapjacks

kerrygold flapjacks

Serves:

Makes 10

This has to be one of the quickest and easiest recipes to master. The traditional flapjack is simply delicious and similar to an oat bar. Flapjacks are not to be confused with an American or Canadian flapjack, which is another term for pancakes. They store well in an airtight container for up to 1 week, which makes them great for a packed lunch.

Kerrygold Bubble and Squeak

Homemade Traditional Potato Pancake Latke on a Background

Some things, like love, and occasionally leftovers, are better the second time around. Granted, day-old mashed potatoes and brussel sprouts can be pretty sad on the rebound. But turn them into bubble and squeak, and they become a sum, much more delectable than its parts. A homespun British classic with a long history, bubble and squeak is a versatile dish. More formula than recipe, it traditionally combines potatoes and some member of the brassica family (cabbage, brussel sprouts, etc.) panfried in a bit of fat to form a crisp cake with a creamy middle. (The quirky name, sounding a bit like Cockney slang, comes from the sound the vegetables make sizzling in the pan). While cabbage or sprouts are the go-to greens, anything from string beans to peas are fair game, and parsnips and carrots also find their way into the mash. Bacon, too, may make an appearance – adding a nice bit of smokiness, and delicious fat for frying. Our version sticks close to the classic, with a luscious cap of Kerrygold Aged Cheddar for another layer of flavor and richness. What comes next is up to you. Form it into patties, or fry it into one large cake. Serve it at dinner next to roast chicken or a pansizzled pork chop, slide it next to a salad at midday, or top it with a poached egg and call it brunch. Delicious in any form, bubble and squeak makes yesterday’s veggies easy to love.