Morsels of Culinary Culture

2012 has been a fantastic year for us and we could never have done it without all of you. Thanks for making this our best year ever! Please enjoy this gallery of some of our best moments in 2012.

San Diego Bay Wine & Food

◄ Back

Next ►

Picture 1 of 8

Kerrygold staff had a ball at the San Diego Bay Wine & Food Festival with guests like Chef Bobby Flay.

Summer goes by fast but you can stretch it out by spending more time outdoors. If you’re ready to try different grilling ideas, we have a great one: grilled pizza. Fresh pizza dough served hot and crusty from the grill, with melted Kerrygold Dubliner Cheese and cherry tomatoes is exquisite. Try topping with Cashel Blue Cheese and Arugula for a robust twist. The greatness of grilled pizza lies in the variety of options. Fresh pizza crust emblazoned with grill marks and melted cheese is a marvelous way to celebrate the fleeting beauty of summer.

Check out this mouth-watering recipe for how to prepare a basic grilled pizza, choosing toppings you love.  All you need is a gas or charcoal grill, pizza dough, cheese, sauce, and accoutrements of your choice.

You can make grilled pizza a gourmet affair to remember with Kerrygold and stellar recipe ideas. Pizza becomes a divine Italian bread appetizer with this recipe for Bruschetta Pizza.  Two fabulous Kerrygold Cheeses, Dubliner and Ivernia (or Reserve Cheddar), are blended together in a savory mélange, topped with diced tomatoes, fresh basil, balsamic vinegar, and fresh garlic. Just like the days of summer, each bite is a delicious moment to savor.

To complement these spectacular summer pizza recipes, toss some baby greens with your favorite vinaigrette topped with heirloom tomatoes and fresh basil. Pop open a chilled bottle of your favorite wine. For a list of great wine suggestions, check out Food and Wine, one of Kerrygold’s favorite hubs for wine tips.

Make the most of your summer with wonderful recipe ideas.

The All American Burger.  Photo courtesy of Kasey Hickey, Turntable Kitchen.

There’s ice-cold lemonade and a burger served hot off the grill. Kids are catching fireflies in glass jars and setting them free. Friends and family are talking on the patio until the wee hours, candlelit in the warm night air. This is the magic of summer. Spending time outside is a must and cooking outside is almost mandatory. Whether it’s a complex four-course feast or a quick-and-easy family recipe, the grill can handle it. Below you’ll find some of our summer favorites, ranging in complexity but all delicious (and great ways to use Kerrygold).  Fire up the grill and try out these simple, yet delectable recipes. Summer only lasts as long as the warm weather, so get grilling!

Grilled Corn with Kerrygold Pure Irish Butter

Spread rich, creamy Kerrygold Butter on fresh corn on the cob (partially husked) and wrap in foil. Grill, turning once for 15-20 min.

We think Kerrygold Cashel Blue would work wonderfully with this delicious side from Robyn of  Grill Grrrl.

Grilled Stuffed Tomatoes

Photo courtesy of Robyn Medlin, Grill Grrrl.

• 4 medium sized tomatoes
• 6 oz blue cheese, crumbled
• 1 bunch fresh herbs – oregano and basil work well
• 1 tablespoon balsamic vinegar
• Sea salt – to taste
• Fresh ground pepper – to taste

Cut out the middle of the tomatoes so there is adequate room to stuff them. Layer cheese, herbs and a splash of balsamic in the middle. Finish with salt and pepper. Grill on a medium heat grill (350 degrees +) until the cheese is melted and the tomatoes have begun to slightly char on the bottom, about 5 minutes. (Keep the grill cover closed while grilling to retain heat). Add additional cheese and herbs if you like before serving. Pair with your favorite main course for a nice colorful presentation! Serves 4.

Now that you’ve fired up your grill skills, it’s burger time. It doesn’t get much better than this. The All American Burger from Turntable Kitchen , especially when paired with Kerrygold Aged Cheddar. Thank you, Kasey Hickey, for the inspiration.

The All American Burger

Adapted from Big Sur Bakery Cookbook.

For the house-made buns:

• 3 1/4 cups of flour (plus 2 tablespoons)
• 1 cup + 2 tablespoons of milk
• 1 1/2 tablespoons of active, dry yeast
• 2 tablespoons of butter, at room temperature, plus extra for the bowl
• 2 1/2 tablespoons of sugar
• 2 teaspoons of kosher salt
• 1 large egg
• Sesame seeds or poppy seeds

Slowly heat the milk in a small pot over low heat until it is lukewarm. Stir in the yeast and let sit for 5 minutes to activate. Butter a large bowl.
 Combine half of the flour with the yeast/milk mixture in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed, then slowly add the rest of the flour, sugar, salt, butter and egg. Increase the speed and mix until all of the ingredients are fully incorporated. Switch to a dough hook.
 Continue mixing, raising the speed for a few minutes, until the dough becomes slightly elastic. If it’s super runny, add a little bit more flour and continue to knead (it will be sticky). Pour the dough into your prepared bowl and cover it with plastic wrap. Let it sit at room temperature for about an hour (until it is doubled in size).
 Put the dough onto a floured work surface and divide it into 6 or 7 balls. Cover them with a kitchen towel and let them rest for another 10 minutes. Next, place the buns on a lined baking sheet. Place the baking sheet into a loose plastic bag and let the buns rise for another 30-40 minutes (until doubled in size). Preheat your oven to 375 degrees F.  Remove the baking sheet from the bag. Brush the buns with a little bit of water and sprinkle with sesame or poppy seeds (or both). Bake for 20-25 minutes (until golden brown). Let cool before slicing.

For the burger:

• 1 pound of highest quality ground beef
• Kosher salt
• Freshly ground black pepper
• Aged cheddar
• Heirloom tomato, slices
• Handful of greens
• Ketchup

Preheat your outdoor grill or indoor grill pan.  Divide the meat into patties. Generously season the patties with salt and pepper on both sides.  When your coals are red-hot (or your grill pan is heated to medium), place the patties down. Let them cook for several minutes without moving them or touching them. Flip and continue cooking until the burgers move easily at your touch. Top with a slice or two of aged cheddar. The outside of the patties should be caramelized, while the juices will be trapped inside. We prefer our burgers on the rare side.

To assemble:

Split open your buns and put one cheese-topped patty on top of each bottom slice. Top with a slice or two of heirloom tomato and a few greens. Serve with ketchup. Pickles, optional.

Like an exclamation point, a perfect dessert always follows a great meal. This next recipe from The Comfort of Cooking  is a terrific way to savor the beauty of summer with in-season fresh fruits and berries – Georgia Johnson knows her stuff . And of course, we humbly suggest you make it with Kerrygold Pure Irish Butter.

Mixed Berry Cobbler

Photo courtesy of Georgia Johnson, The Comfort of Cooking.

• 1 tablespoon melted butter
• 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
• 1/4 cup (half stick) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 1/4 cups flour
• 1/2 cup milk
• 2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1 teaspoon vanilla extract
• 1/2 cup warm water
• 1/4 cup granulated sugar

Preheat oven to 350 degrees F. With a pastry brush, coat the bottom of a 13 x 9 or large oval dish with melted butter. Evenly spread mixed berries on the bottom. Place dish on a lined baking sheet. In a medium bowl, mix butter, sugar, flour, milk, baking powder, salt and vanilla with a wooden spoon. Spoon batter over fruit and spread evenly.  Mix remaining 1/4 cup sugar and 1/2 cup warm water. Pour evenly over dish. (This creates a golden brown crust and makes the fruit more soft and sweet).  Bake for 50-55 minutes, until topping is golden brown and fruit is bubbling.  Serve warm as is, or with vanilla whipped cream or vanilla ice cream. Serves 8.

Don’t let the magic days pass you by. Seize the summer with these recipes and enjoy.

Remember those early days, when you baked cookies with Mom and she let you lick the spoon? Mother’s Day is the time to recall those special memories, and more importantly, it’s the chance to create new memories together. Bake a delicious Lemon Butter Cake to show your appreciation. It’s just the two of you again in the kitchen, and the bonding time is what counts. Light and airy, and baked with the rich taste of Kerrygold Unsalted Butter, Lemon Butter Cake melts in your mouth and will delight Mom!

Mother’s Day isn’t complete without whipping up a distinctive meal to impress Mom. The soufflé is a fancy dish, and a great way to make your mark. Served for brunch or lunch, a soufflé is a versatile, yet uncomplicated recipe that celebrates Mom in all her grandeur! Prepared with Kerrygold Pure Irish Butter and shredded Kerrygold Dubliner Cheese, your soufflé turns into the perfect savory dish. Mom will marvel at the stunning presentation. Serve with a green salad for that extra touch of European refinement.

Creating a fabulous spread shows your gratitude in capital letters. To inspire you, we’ve gathered our recipes for Lemon Butter Cake and Ballyvolane House Dubliner Cheese Soufflé that’ll make Mom feel like queen for a day. And you’ll have a ball!

Lemon Butter Cake

For the cake:

• 8 tablespoons Kerrygold Unsalted Butter, softened, plus extra for buttering cake tins
• Flour for dusting cake pans
• 3/4 cup sugar
• 4 eggs, separated
• 1/2 cup whole milk
• 1 teaspoon lemon extract
• 2 cups cake flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt

For the butter cream:

• 4 egg yolks
• 1/2 cup sugar
• 1/3 cup light corn syrup
• 1 – 1/4 cups Kerrygold Unsalted Butter, softened
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon zest
• 1/2 teaspoon lemon extract

To make the cake, heat oven to 350° F. Butter two 8-inch round cake pans; dust with flour, tapping out excess. In electric mixer with paddle attachment or with hand mixer, beat eight tablespoons butter and the sugar on medium speed until light. On low speed, beat in egg yolks, one at a time. Beat in milk and lemon extract; mixture may look curdled but will smooth out when flour is added. Whisk together flour, baking powder and salt. Add to butter mixture; beat on low speed just until smooth. In electric mixer with whisk attachment or with hand mixer, beat egg whites until stiff but not dry. Stir one-fourth of the egg whites into the batter; fold in remaining egg whites until no streaks remain. Spread batter in prepared pans, dividing it equally. Bake about 25 minutes or until a toothpick inserted into the cakes comes out clean. Cool in pans five minutes; turn out onto a rack and cool completely.

To make butter cream, lightly oil a glass heatproof measuring cup. In an electric mixer with whisk attachment or with hand mixer, beat egg yolks on high speed until light. While yolks are beating, in small saucepan, heat sugar and corn syrup over medium heat, stirring constantly, until mixture comes to a full boil. Immediately pour into measuring cup. With mixer off, pour one-third of the sugar syrup onto egg yolks; beat on high speed for two seconds. Repeat with remaining syrup in two additions. Beat until cool. Add butter, a few tablespoons at a time. Add lemon juice, zest and extract, beating until smooth. If not using immediately, refrigerate butter cream in airtight container; bring to room temperature and beat until smooth before using.

To assemble cake, trim one cake layer so that top of layer is flat; brush off any crumbs. With metal spatula, spread a layer of butter cream on trimmed layer. Place the second cake layer, rounded side up, on top of the first layer. Spread butter cream on top and sides of cake. Serves eight to ten.

Ballyvolane House Dubliner Cheese Soufflé

For the soufflés:

• 3 tablespoons Kerrygold Pure Irish Butter, plus more for greasing ramekins
• 1 – 1/4 cups milk, preferably whole milk
• Pinch freshly grated nutmeg
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• Pinch English-style dry mustard
• Pinch ground red (cayenne) pepper
• 3/4 cup (about 3 ounces) shredded Kerrygold Dubliner Cheese
• 3 large eggs, separated

For the salad:

• 1 cup good-quality balsamic vinegar
• 5 ounces (about 10 cups) mixed baby greens

Heat oven to 400° F. Generously butter six 6-ounce ramekins (3 – 1/2-inch diameter); set aside. In 2-cup glass measure, microwave milk and nutmeg on HIGH until hot, about 1 – 1/2 minutes. In medium saucepan, melt 3 tablespoons butter over medium-low heat. Whisk in flour, salt, dry mustard and red pepper to make a roux; cook 1 minute. Gradually add hot milk, whisking until smooth. Bring to a simmer; cook 3 minutes, whisking frequently. Remove from heat; stir in cheese until melted. Add egg yolks; mix until blended.

In electric mixer bowl, using whisk attachment beat egg whites until stiff but not dry. Stir 1/4 of egg whites into cheese sauce to lighten. Gently, but thoroughly, fold in remaining whites until blended. Evenly spoon into buttered ramekins; place ramekins in 13 x 9-inch baking pan. Place pan on oven rack in the center. Add enough hot water to baking pan to reach halfway up sides of ramekins. Bake until puffed and golden brown, about 18 to 20 minutes.

Meanwhile, in small saucepan, heat balsamic vinegar to a boil over medium-high heat. Boil slowly until reduced to a thin syrup, about 10 to 12 minutes. Remove from heat; set aside.

The soufflés can be served immediately, as is, or cooled and reheated for serving later. To serve immediately, place ramekins on salad plate. Arrange approximately 1 – 1/2 cups salad greens to the side; drizzle with balsamic syrup.

Twice-Baked Soufflé Variation: To serve soufflés later, cool on wire rack. (Soufflés will fall slightly.) When cool, run small knife along edge to loosen soufflés. Turn out, upside down, onto ovenproof dish. When ready to serve, heat oven to 425° F. Sprinkle about 2 teaspoons shredded Dubliner Cheese over each soufflé. Season 3/4 cup heavy cream with salt and pepper; pour over tops, covering completely. Heat in oven until tops are light golden, about 10 minutes. Using metal spatula, carefully lift and transfer soufflés to salad plates; serve with salad greens and balsamic syrup as described above. Makes 6 servings.

From Chicago to County Cork, the traditions may change but the festive focus on family and flavor remains the same.

 You don’t have to be Irish to know that St. Patrick’s Day in the USA means packed pubs, parades, plenty of green getups and in Chicago, a green river! While the number of Irish Americans is estimated at approximately 12%, the holiday has been embraced across the nation by those who believe that everyone is Irish on St. Patrick’s Day.

In rural Ireland, St. Patrick’s Day is steeped in the tradition of farm and family. For many, a morning trip to church is followed by a mid-day meal celebrating local flavors with family and friends. As the proud owners of two of the family farms that help supply the milk to make Dubliner Cheese and Kerrygold Butter, County Cork dairy farmers John O’Sullivan and Deirdre Cronin are joining us to share how they celebrate the holiday:

After milking the cows we go to mass and then return home for dinner (what Americans would call lunch). Then we go to the town of Clonakilty for the parade. It’s a lovely parade and with the days getting brighter and sunnier around this time of year, the local market distributes green ice cream to all the children.

 For St. Patrick’s Day dinner, our family enjoys traditional Irish food. We often serve lighter fare to go with the warmer weather, such as a market plate. A local assortment of cold meats, smoked fish and Irish cheeses (Dubliner of course!), market plates are served with mustard, chutney and hearty chunks of brown bread.

–John O’Sullivan

To celebrate St. Patrick’s Day, I’ll go to the local parade and to church. In the evening, I’ll stop at a pub to “wet the shamrock” as we say. I love to cook, so I usually whip up some colcannon with shredded Dubliner Cheese, which is a traditional Irish dish made with mashed potatoes and cabbage. And of course, I’ll use Kerrygold Butter for the most authentic flavor.      

—Deirdre Cronin

Whether you are dressed in green from head-to-toe at a parade or have a simple fresh shamrock pinned to your lapel on your way to church, the tradition of sharing a meal with family and friends and finishing the day at a local pub is the same no matter where you live. So enjoy a market plate and a side of colcannon and raise a pint to John O’Sullivan and Deirdre Cronin and their families for helping to bring Dubliner Cheese and Kerrygold Butter to your table this St. Patrick’s Day.

Mrs. O’Sullivan’s Market Plate

• 4 ounces Kerrygold Dubliner Cheese
• 4 ounces Kerrygold Reserve Cheddar Cheese
• 4 ounces Kerrygold Blarney Castle Cheese
• 8 ounces smoked trout
• 8 ounces cold-smoked salmon, sliced
• 8 ounces prosciutto or smoked ham, sliced
• 8 ounces roast beef, sliced
• 1 smoked duck or chicken breast, sliced
• Pear and Dried Cranberry Chutney (recipe follows)
• Brown bread and rustic sourdough bread
• Roasted red peppers, sliced cucumber, grainy mustard, extra virgin olive oil (optional)

Slice cheeses; arrange cheeses, fish, meats and poultry on a decorative platter. Place chutney in a bowl; slice bread and arrange in a basket or on a plate. Serve with roasted peppers, cucumber, mustard and olive oil for drizzling, if desired. Serves 6.

Pear and Dried Cranberry Chutney

In heavy saucepan, heat 1 tbsp. vegetable oil over medium heat. Add 1 cup chopped onion; cook, stirring frequently, about 5 minutes or until soft. Add 3 Bosc pears, peeled, cored and cut into 1/2-inch dice, 3/4 cup dried cranberries, 1/2 cup (packed) light brown sugar, 1/4 cup cider vinegar, 1 tbsp. grated fresh ginger, 1/2 tsp. ground cinnamon, 1/4 tsp. ground cloves and a pinch of cayenne pepper. Bring to a boil; reduce heat and simmer, stirring frequently, about 30 minutes or until pears are soft and most of the liquid has evaporated. Refrigerate, covered. Serve at room temperature. (Makes 2 1/2 cups.)

Deirdre Cronin’s Colcannon

• 2 pounds red potatoes, cut into large chunks
• 3/4 cup milk
• 3/4 tsp. salt
• 6 tbsp. Kerrygold Butter, plus additional melted butter if desired
• 1 cup chopped onion
• 6 cups finely shredded green cabbage (or one 10-ounce package)
• 1 cup (about 4 ounces) shredded Kerrygold Dubliner or Blarney Castle Cheese
• Freshly ground pepper to taste

Cook potatoes in boiling water about 20 minutes or until very tender; drain well and mash with skins on, adding milk and salt. While potatoes are cooking, melt butter in a large skillet. Add onion; cook 10 minutes, stirring occasionally, until very soft. Add cabbage; cook and stir for 5 minutes more or until very soft. Stir cabbage mixture and cheese into hot potatoes and season with pepper. Mound onto serving plates and make a well in the center of each. Pour a little melted butter into each well, if desired. Serves 8.