Tag archive for "featured"

Sweet as a peach, Peach Pie

2 Comments 12 August 2014

Since 2006 Kate McDermott has taught the time-honored craft of pie making to thousands. Creator and founder of Art of the Pie , Kate has been featured in the New York Times, Washington Post, USA Today and countless other publications.

SWEET AS A PEACH – PEACH PIE

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OK, I’ll come right out and say it. No beating around the bush here. Peach Pie is my all-time, absolute favorite pie! It’s a summertime ritual for me and I simply can’t get enough of it during the season and that season is right NOW.

To make this pie, I want the sweetest and juiciest peaches I can get…you know the kind where you have to bend over a bit because that delicious juice is dripping right down your chin on the very first bite. My favorite peaches are the ones I get from my friends Farmer Al and Becky of Frog Hollow Farm. Be sure to dot the filling with a bit of Kerrygold butter, and when the pie is baked and ready to share, wait for that blissful O.M.G. moment that always accompanies the first bite. It sure brings a smile to this pie-maker’s face!

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PEACH PIE
For one 9” deep-dish pie plate:

Ingredients

  • 1 recipe for double crust pastry 
  • 6 cups peaches, sliced or chunked (peeling is not necessary) 
  • 1/4 – 1/2 cups sugar (depending on sweetness of fruit)
  • Small pinch of ground nutmeg
  • 1/3 teaspoon salt
  • 1/2 cup flour
  • 1/2 – 1 Tablespoon quick cooking tapioca if fruit is especially juicy
  • 2 teaspoons Kerrygold Irish butter for dotting
  • 1 egg white mixed with 1 Tablespoon of water
  • Extra sugar for sprinkling on top of unbaked pie

Procedure

  • Make dough, divide into two disks, wrap in plastic and chill.
  • First put peaches, sugar, nutmeg, salt, flour, and tapioca in a big bowl and gently mix all together.
  • Roll out the bottom dough and place in your pie pan.
  • Spoon the filling into pastry in pie plate and dot with little pieces of Kerrygold Irish butter.
  • Roll out remaining dough and make a lattice crust top or cover with full top crust.
  • 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 for 20 minutes.
  • Reduce heat to 350°F and bake for 35 minutes more or until done.
  • You should see steady bubbling and steaming coming through the lattice or vents when it is done.
  • Let cool before serving.

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Serves 8

Spiced Butter with Poached Shrimp over Fresh Corn and Avocado Salad

No Comments 05 August 2014

This season so often finds us sweating over a backyard grill, putting a fine char on everything from franks to filet. Though searing heat and the smack of smoke may do wonders for sturdy cuts of meat or fish, it’s easy to lose the delicate nature of treats like shrimp over the roar of the coals. Rather than subject them to a trial by fire, a quick bath in warm, spiced butter will yield a dish that rivals lobster for its sweetness and tender texture.

Butter-poaching is a relatively simple process, an easy emulsion of water, butter and seasonings kept just below a simmer to cook tender protein as gently as possible. The big bonus with butter-poaching is the richness it imparts, and Kerrygold’s grass-fed butter is ideal here. With poaching, the actual amount of butter consumed is slight, yet it elevates familiar foods such as shrimp or salmon within swooning distance of lobster or foie gras. Set against the crisp backdrop of a fresh corn salad with slivered red onions, basil, avocado, red bells and lime, this dish is summer at its succulent best.

Fresh Corn Salad with Avocado and Basil

Make the salad first, so it will be ready to top with the poached shrimp. The salad is most flavorful when made several hours ahead.

Ingredients

  • 4 large or 6 medium ears of corn, husked, silk removed
  • 1 cup finely diced red bell pepper
  • ½ cup very finely sliced red onion
  • 1 pint cherry tomatoes, halved (look for the orange-colored Sungolds, they’re delicious)
  • 1 large or 2 medium avocados, cut in ½-inch cubes
  • ⅓ cup basil, shredded (mint or cilantro would also work well)
  • 2-3 tablespoons freshly squeezed lime juice (use more to taste if necessary)
  • 2-3 tablespoons vegetable oil such as safflower (use more to taste if necessary)
  • Salt to taste

Directions

  • Cut the kernels from the cob directly into a large salad bowl
  • Add remaining vegetables and basil to bowl, but do not toss
  • Add lime juice, oil and sprinkle with salt
  • Toss very gently, taking care to coat with dressing while keeping tomatoes and avocado pieces intact
  • Let sit for at least 15 minutes before serving or cover with plastic wrap and let rest in a cool place for up to 4 hours

Bowl of corn salad

Spiced Butter-Poached Shrimp

Ingredients

  • 2 pounds large (16-20 count) shrimp, peeled and deveined
  • 1 ½ tablespoons hot sauce (Tabasco works well, or a habanero sauce if you prefer hotter)
  • 1 tablespoon smoked sweet paprika or chili powder
  • 3 tablespoons water
  • 1 pound Kerrygold Salted Butter, cut into ½-inch chunks
  • 1 tablespoon finely grated lime zest (a microplane works best for this)
  • 2 garlic cloves, peeled and smashed
  • 1 tablespoon fresh lime juice

Directions

  • Place shrimp, hot sauce and smoked paprika in a large bowl or baking dish, tossing well
  • Refrigerate for an hour, stirring occasionally
  • In a medium saucepan*, heat 3 tablespoons of water to just below boiling
  • Reduce the heat to low, and whisk in one piece of butter until it begins to emulsify
  • Add several more pieces, whisking constantly to thoroughly incorporate
  • Take care throughout this process to keep the butter mixture below a simmer (approximately 170 degrees). It should not bubble at all.
  • Continue to add the remaining butter piece by piece until emulsified
  • Add lime zest, juice, and garlic cloves, continuing to whisk to incorporate
  • Add the shrimp and cook gently over low heat, stirring occasionally, until the shrimp are just barely cooked through, 6 to 8 minutes. It may be necessary to cook the shrimp in several batches. Remove with tongs or slotted spoon. Let drain over pot.
  • Top corn salad with shrimp, serve, enjoy!

Remaining butter can be strained, frozen and reused. It works well for poaching scallops and salmon as well as shrimp.

* It is important to use a saucepan, so butter mixture is deep enough to cover shrimp while cooking.

Cool and Crisp Gazpacho with Kerrygold Aged Cheddar Crisps

No Comments 30 July 2014

The steamy days of summer have us all reaching for ways to keep cool, whether you dangle your feet in the lake, chase your kids through the sprinklers, or hold a soda can to the back of your neck. Short of parking yourself in front of the AC, there are plenty of appealing ways to simmer down, without simmering at all. Take gazpacho…

The familiar tomato, cucumber and peppers combo, crisp and chill, is best made towards summer’s end when tomatoes are at their absolute peak. Now’s the time for an older, more sophisticated version, a recipe that kept Spaniards cool long before Columbus returned with tomatoes in his New World bag of tricks. Marrying green grapes, almonds, cucumbers, a hint of mint and a splash of Sherry, this soup tours the taste buds in a most refreshing way. To add the ummmm of umami, pair it with lacy crisps of quickly baked Kerrygold Aged Cheddar. Yes, they do require you to turn on the oven, but trust us, this delicious sleight of hand is one you’ll want to repeat year round.

White Grape, Cucumber and Mint Gazpacho

Ingredients
• 1 ½ cups blanched sliced almonds plus 2 tablespoons, lightly toasted, reserved for garnish
• 2 cups seedless hothouse (English/Kirby) cucumber, peeled and chopped, plus ½ cup cucumber cut into ½” dice for garnish
• 2 cups seedless green grapes, plus ½ cup more sliced in half, reserved for garnish
• 2 tablespoons minced shallot
• 1 ½ – 2 cups chicken or vegetable stock (if store-bought, use low sodium)
• ½ cup extra-virgin olive oil
• 1-2 tablespoons sherry vinegar
• 2 tablespoons dry Spanish sherry (look for Amontillado or Manzanilla sherry)
• 1 tablespoon mint, sliced into very fine shreds, plus 1-2 tablespoons reserved for garnish. [Note: do not shred garnish until you are ready to serve the soup, as it will turn dark]
• Salt, paprika (if possible, Spanish smoked Pimentón)

Directions
1. Working in batches, blend the almonds, grapes, shallots, garlic, mint, stock, oil, vinegar and sherry in a blender until they are the consistency of light cream – adding more liquid if necessary. Stop to scrape down the sides as needed.
2. Combine the batches, salt to taste, and chill well (an hour or more) before serving.
3. To serve, place equal amounts of halved grapes and diced cucumbers into chilled bowls and pour soup over the garnishes. Scatter each bowl with the toasted almonds, a sprinkling of paprika and the just-shredded mint. Serve along with Aged Cheddar crisps.

Note: If mint is not a favorite flavor, this recipe works very nicely with fresh dill or tarragon (use less tarragon, as it can be strong).

Oleg Fadin

Kerrygold Aged Cheddar Crisps

The trick to making these delicate, lacy, all-cheese crisps is to form a flat, even circle of a single layer of grated cheese, with a bit of space showing among the shreds. It’s also crucial to line the baking sheet with parchment so they will be easy to remove.

Ingredients
• 2 cups Kerrygold Aged Cheddar, coarsely grated

Directions
1. Preheat the oven to 350°
2. Line a baking sheet with parchment paper
3. Sprinkle the cheese on the sheet in 2-inch rounds (as described above)
4. Bake for approximately 18 minutes, until they darken slightly, Remove from oven
5. Very gently blot the crisps with paper towels immediately after removing from oven
6. Let cool on baking sheet. Crisps will harden as they cool.
Variations: Make them with Kerrygold Dubliner for a slightly sweeter, less tangy crisp.
Try an addition of a bit of freshly ground pepper or cayenne sprinkled over the cheese before baking.

The crisps are the perfect nibble with cocktails, bubbly or wine, and are a delicious accompaniment to a charcuterie platter or appetizers such as prosciutto with figs or melon. In fall, try them with apples or pears, or toasted walnuts and dried cranberries.

Crisps are best eaten the same day they’re baked, but they can be up to made several days ahead and kept in an airtight container in a cool place. Handle them gently and place container where it will not be jostled, as the crisps are very delicate.

FEED YOUR INNER ROCK STAR WITH THIS MONSTER BURGER

3 Comments 22 July 2014

Natalie is a computer programmer by day, and recipe developer, photographer, and writer for The Devil Wears Parsley by night. She uses the website as a platform to “feed your inner rock star,” which means nourishing yourself with awesome, organic, local, fresh, whole foods with the occasional indulgence, so you can continue to rock at life!

With the dawn of Spring comes a multitude of highly anticipated veggies, fruits, and in our case, fungi. The Morel Mushroom pops up in the spring time, yet is hard to grow, and very unpredictable, thus making it quite the burden for our pocketbooks. “Is it worth it,” you may ask, and the answer is a resounding “YES!”

This strange, alien-like mushroom has a beautiful earthy flavor, meaty texture, and absolute richness that is unrivaled. All of it’s creases, nooks, and crannies grab whatever flavor you decide to imbue upon it, and it is absolutely mind-blowing.

Dusted with flour and sautéed to perfection in Kerrygold Unsalted Butter, these mushrooms accompany sweet, beer-glazed onions, and creamy, nutty Kerrygold Dubliner in the most meaty burger you’ll have this season!

Ingredients:

For the onions
• 1 Tablespoon extra virgin olive oil
• 1 large white onion, julienned
• 2 Tablespoons stout beer (I used Ironfire’s 6 Killer Stout)
• 1 Tablespoon brown sugar
• ½ Teaspoon salt
• ¼ Teaspoon freshly cracked black pepper

For the mushrooms
• 2 Tablespoons Unsalted Kerrygold Butter
• 8 Ounces Morel mushrooms
• 2 Tablespoons flour
• ¼ Teaspoon salt
• 2 Tablespoons fresh parsley, finely chopped

For the Burgers
• 1½ lbs. organic, grass-fed ground beef
• ½ Teaspoon Salt
• ½ Teaspoons freshly cracked black pepper
• 4 hamburger buns
• 4 Ounces Kerrygold Dubliner Cheese, thinly sliced

Instructions

For the Onions

  1. Heat a skillet over medium heat, and add the olive oil and onions. Cook for about 20-30 minutes, stirring occasionally until the onions are soft and starting to turn a golden brown color (caramelized).
  2. Add the salt, pepper, and brown sugar, and stir until combined. Deglaze the pan with the stout, and cook until all of the beer is absorbed, about 4-5 minutes. Set aside.

For the Mushrooms

  1. To clean the morels, start by cutting them in half. Quickly run under cool water, and use a soft-bristled toothbrush to clean their numerous little cavities and rid them of any grit. Dry gently with paper towels.
  2. Place the mushrooms in a small bowl, and sprinkle in the flour. Cover with plastic wrap,and shake gently to coat.
  3. Bring a skillet up to temperature on medium heat, then add the butter. Add the mushrooms, and cook, stirring gently for about 7 minutes. Season with salt and parsley, gently stir again, and place in a bowl for later use.

For the Burgers

  1. Shape the ground beef into four equal patties (should be 6 ounces each), and indent the middle with your finger (prevents against burger bulge!).
  2. Return the mushroom pan to the stove and bring it up to it’s highest temperature. You should have enough residual butter. Turn on your broiler also.
  3. While the pan comes up to temperature, season the patties with salt and pepper.
  4. Sear the burgers for three minutes on each side for a medium burger, and place on a cookie sheet.
  5. Top the burgers with the sliced cheese, and place under the broiler until the cheese is just melted, about 1 – 2 minutes, depending on how melty you like your cheese.
  6. Split the burger buns, and build your burger with the patty first, then stout glazed onions, and finally the mushrooms. Top with the crown of the bun and devour the monster!

Don’t fret if you can’t find Morel mushrooms. Simply substitute with sliced baby bella, or crimini mushrooms.

 NatalieHeadShot

AN EASY COMPOUND BUTTER – PERFECT FOR GRILLING

No Comments 18 July 2014

Vintage Mom is a woman out to explore, celebrate, and enjoy everything that my community and living locally has to offer. Blessed with three beautiful children and an incredible husband, our family embraces adventure while dreaming of what is to come. I spend my days in awe of my family and trying to teach my three to treat others as they would want to be treated.
As new residents of New England, this family is out to try the best seafood in town! First up on the list was tilapia. I’m a huge fan of grilled fish and nothing packs more flavor than a compound butter. Mixing strong flavored fresh, local veggies and herbs, with quality butter makes for the perfect one. Since the day our family tried Kerrygold butter just over a year ago, we have never turned back. And man on man, it makes a great compound butter! This Grilled Tilapia with a Red Pepper and Garlic Compound Butter was a huge hit here – certainly a meal that has been added to our permanent summer menu!

Ingredients:

  • 1 lb. fresh tilapia
  • 2/3 cup breadcrumbs
  • 2 Tbsp flour
  • 5 Tbsp Kerrygold Salted Butter (taken out of the refrigerator 30 minutes prior to preparing)
  • 1/3 cup diced red pepper
  • 3 Tbsp diced onion
  • 3 minced garlic cloves
  • 2 Tbsp fresh chopped cilantro
  • olive oil

compound-butter

Directions:

  • Drizzle grill pan with olive oil.
  • By hand, mix together the Kerrygold butter, pepper, onion, garlic, and cilantro. Put it in the refrigerator while you are preparing the tilapia.
  • Mix together bread crumbs and flour in bowl.
  • Lightly coat tilapia with the bread crumb/flour mixture.
  • Place tilapia on the grill pan.
  • Top each filet with 1-2 dollops of the compound butter.
  • Grill at around 400-500 degrees until just done.
  • ENJOY!

The Vintage Mom

http://www.thevintagemom.com

A Pie Potluck

No Comments 10 July 2014

Kate McDermott is the creator and founder of Art of the Pie™ Workshops and Pie Camp. Since 2006 she has taught the time-honored craft of pie-making to thousands. One of the most highly sought-after culinary instructors in the North America, Kate is widely acknowledged as one of the best makers of pie ever. Named “Food Rock Star” by Seattle Magazine, Kate has received high praise from Ruth Reichl (former editor of “Gourmet”), Dorie Greenspan, Elise Bauer (SimplyRecipes.com) and many others and has given her pie-making workshops to thousands across North America and in Europe. In 2008, her pie was featured in “Saveur” Magazine’s Top 100 Issue and appeared on the cover. She has been written about in numerous books, magazines & blogs by award-winning authors. Always friendly, fun, and down-to-earth, Kate, a practitioner of kindness, aspires to pass on the craft of pie-making to as many as she can.

 

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A Pie Potluck

At last, it’s summer time! Rhubarb is still coming on and strawberries make for a perfect pie pairing. The fruit year continues with cherries, berries, nectarines and peaches. What a bounty this season has to offer! To celebrate all its sweet treasures we had a Homemade Pie Potluck Party!
It’s easy to do.

Three Weeks Ahead
Send out an invitation to friends who love to make, share and eat pie, and ask if they would like to join you for a Pie Potluck.

“Is there ever such a thing as too much pie? Bring a homemade pie to share and let’s find out!”

In the RSVPs ask if your guests will be bringing a savory or sweet creation. For those who don’t bake, suggest bringing ice cream, lemonade, a sparkling wine or even a salad to add to the table. Now sit back and wait for the replies to arrive in your Inbox.

One Week Out
Send out an email reminder for last minute RSVPs.
If you need an extra table, make arrangements or two saw-horses with an old door on top will work, too.
Decide what pies you will be making.

Two Days To Go
Make sure you have enough pie servers, plates, napkins, forks, glasses and pitchers for lemonade and ice water.
Check the weather report. Will this party be inside or out?
Make ahead your own dough so it will be ready to roll. Did you know that pie dough will hold in the refrigerator for a few days and that you can freeze it for up to one month too?

The Day Before
Make and bake your pies so they are ready for party time!
Make sure you have extra room in the freezer for ice cream or an ice chest with a bag of ice to keep things cool.

It’s Pie Day
Cover your pie table with a pretty cloth and add some seasonal flowers. Presentation is everything, yes?
Set out plates, forks, napkins, glasses and pie servers.
Have some paper and pens available on which your guests can write what pie they have brought and who made it.
Place your pies on the table.
Turn on some music, take off your apron and wait for the first arrival!

Everyone oooo’d and ahhh’d over the pretty pies that covered our table. Triple berry, classic lemon meringue, avocado, savory pasties, cheesecake—-we had lots of variety for sure.

And, on the off chance that there might be a few pieces left, we had some extra foil on hand so guests could take home a sweet treat.

Here’s a delicious and flakey crust made with Kerrygold Irish Butter that always gets rave reviews.

Kate’s Flakey Buttery Pie Dough

Kate McDermott of Art of the Pie uses Kerrygold Salted or Unsalted Irish Butter in her pie dough and doesn’t adjust for salt in the recipe. Both work great!

Ingredients

  • 2-1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 16 tablespoons Kerrygold Irish Butter, unsalted or salted
  • 8-10 tablespoons of ice water (more if needed)

Procedure

  • Put all ingredients but the ice water in a large bowl.
  • With clean hands or a pastry blender, blend the mixture together until it looks like cracker crumbs, with some lumps the size of peas and almonds in it. Use a light touch and don’t over work the dough. Those lumps make flakey pie crusts.
  • Sprinkle ice water over the mixture and stir lightly with a fork.
  • Squeeze a handful of dough together to see if it comes together. If not, mix in a bit more water. 
  • Divide the dough in half and make two chubby disks about 5 inches across.
  • Wrap the disks separately in plastic wrap and chill for an hour. Doughs can also be made ahead and frozen for up to one month.

Makes one double-crust or two single-crust 9″ pies.

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A Fabulous 4th… with Dubliner and Bacon-Roasted Potato Salad

No Comments 01 July 2014

Anyone can boil up some potatoes and toss ‘em with mayo, slap a couple of burgers and dogs on the grill and call it a Fourth of July party. But that’s not the way you roll, is it?

Here are three simple ways you can bring it up a notch– and make your 4th of July party fabulous but not fussy. (Because that is your style.)

1. Make Better Burgers: Many factors go in to making a great burger (type of beef, cooking temperature, cooking time, and so on), but there is one simple trick that absolutely, positively makes any burger better. After you form the patties, press your thumb in the center of the top to form an indentation about half the depth of the burger. When you cook it, instead of puffing up in the center to form a dome, the burger will puff only as high as the edges. That means that not only will it fit better in buns, it will cook more evenly.

 

2. Make your table look inviting and celebratory: By all means, use red, white and blue—just don’t over-do it, or you risk looking like a bad tv game show set. To strike the balance, add in other colors, such as a yellow serving bowl, green platter, orange or dark purple flowers, and so forth. You can soften the look with pastels, or keep it bright and cheery with primary colors. Just keep those add-ins in the same color family.

 

3. Serve the Best. Potato Salad. Ever. Bacon-roasted potatoes tossed with shredded Dubliner, scallions, and bits of bacon in a simple Dijon vinaigrette. You’re stuck on the “bacon-roasted” part of that last sentence, aren’t you? It’s as simple as cooking bacon in the oven on a baking sheet, then setting the bacon aside and tossing the potato wedges in the bacon fat. While they roast, you shred the cheese, chop scallions and make the dressing. And then you become famous for making the galaxy’s best potato salad. (Be warned– there is a down side to fame. You will be asked to serve or bring this for every function. No worries, though—it is a breeze to make.)

 

Enjoy your fabulous party!

 

Dubliner and Bacon-Roasted Potato Salad

Ingredients:

  • 12 slices uncured bacon
  • 4 pounds baby red potatoes, each cut in 4 wedges*
  • 2 teaspoons Dijon mustard
  • ¾ teaspoon salt
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 cup thinly sliced scallions
  • 7 ounces Dubliner, coarsely shredded

Directions:

  • Preheat the oven to 425°. Place 6 slices of the bacon on each of two baking sheet pans. Cook until bacon is crisp, about 10-12 minutes. Transfer bacon to a plate lined with paper towel to cool and drain. Chop when cool enough to handle.
  • Divide the potatoes evenly onto the two baking sheet pans and toss in the rendered bacon fat. Spread on the pans in a single layer to make room between the wedges. (The potatoes don’t brown when crowded). Roast, rotating the pans about halfway through cooking, for about 35 minutes, until lightly browned and tender in the center.
  • While the potatoes cook, make the dressing: whisk together the Dijon, salt, vinegar and olive oil. Toss the warm potatoes with the dressing and allow them to stand, stirring occasionally, until slightly warm but not hot, about 15 minutes.
  • Stir in the bacon, scallions and cheese. Serve warm or at room temperature.

Serves 10-12

* Larger potatoes may be used and cut in ½-inch thick wedges.

 

 

 

Corn, Down Mexico Way – Grilled Fresh Corn with Chile-Lime Mayo And Kerrygold Reserve Cheddar

No Comments 27 June 2014

Sold as street food around the world, few versions of grilled corn are as enticing as the mayo-slathered, cheese-dusted elote con queso found in Mexico. Smoky, rich, delightfully messy, with the zing of cayenne and a bright note of cilantro, this treat stands well on its own or pairs like a dream with lime-spritzed, tequila-marinated steak or chicken. With ice-cold watermelon to round out the meal, you’ll have one finger-licking evening in Mexico!
There are two approaches to grilling corn: grill it in its husk from start to finish, or microwave the corn in the husk and brown it on the grill. The second method takes less than half the time, avoids the mess of removing the blackened husks and still delivers juicy, smoky corn. Once microwaved, the peeled-back husks make an attractive handle for the corn. No need to worry about the silk, it’ll slip off easily once the cooking’s done.

 Corn

Mexican-Style Grilled Corn with Chile-Lime Mayo and Kerrygold Reserve Cheddar

Ingredients

  • 6 ears fresh sweet corn in the husk
  • 4 tbsp. Kerrygold Salted Butter, melted
  • 1½ cups mayonnaise OR ½ cup mayo and 1 cup sour cream or plain Greek yogurt
  • ¼ to ½ teaspoon ground cayenne (to taste)
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons each finely shredded cilantro and/or mint* 
  • 1½ cups Kerrygold Reserve Cheddar, very finely grated**

Directions

  • Place all six ears of corn in the microwave, and cook on high for 6 minutes
  • While corn is cooking, mix mayonnaise with cayenne, lime juice and cilantro and mint, to taste
  • Remove corn from microwave. Let cool slightly. Once corn can be handled, peel back the husks and remove the silk. (If keeping husk on, bunch them together and twist a bit.)
  • Brush corn with butter
  • Place over medium-hot grill, with husks away from direct heat, turning cobs frequently until well browned
  • When done, immediately slather corn generously with mayo
  • Roll ears in cheese. Enjoy!

Note:

*The combined flavor of cilantro and mint is unusually tasty. If you’re not a cilantro fan, you can use just the mint, or a mint/basil combo.

**If Kerrygold Reserve Cheddar is not available, Kerrygold Aged Cheddar works well

 

The Perfect Vehicle for Kerrygold Butter- Darina Allen’s Irish Soda Bread

No Comments 20 June 2014

Darina Allen is Ireland’s best-known chef. She is the owner of the Ballymaloe Cookery School in Shanagarry, County Cork, Ireland. An indefatigable teacher, she is also a food writer, newspaper columnist, cookbook author and television presenter. Her domain, the world-renowned cookery school, is the only one in the world located in the middle of its own 100-acre organic farm. In March of this year, Darina demonstrated the making of Irish soda bread to the prestigious “Les Dames d’Escoffier” group in New York, for one of Kerrygold’s annual St. Patrick’s Day events. While making soda bread wasn’t news to this expert group, Darina’s technique certainly was. Using an outstretched hand and a circular motion, Darina quickly and efficiently gathered the dry and wet ingredients in the bowl to form a dough in less than five minutes.

kg-feature-darina-allen-irish-soda-bread

Butter is back- and it’s here to stay! To commemorate this week’s edition of Time magazine, which celebrates butter in all its golden glory, we decided to share this recipe for Irish Soda Bread with you- the perfect vehicle for lashings of Kerrygold Butter!

So taken were all of us at Kerrygold with this technique, that we asked Darina to demonstrate the recipe on video to share with you. Here it is!

[youtube=https://www.youtube.com/watch?v=WP38s55anpM]

Darina Allen’s Irish Soda Bread

Ingredients:

  • 1 pound all-purpose flour (about 3 1/2 cups)
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 13 to 16 ounces buttermilk (depending on the consistency of the buttermilk)

Directions:

  • Preheat the oven to 450° F.
  • Mix the flours in a large wide bowl, add the salt and sieved baking soda. Lift the flour up with your fingers to distribute the salt and baking soda.
  • Make a well in the center and pour in all the buttermilk. With your fingers stiff and outstretched, stir in a circular movement from the center to the outside of the bowl in ever increasing concentric circles. When you reach the outside of the bowl, seconds later the dough should be made.
  • Sprinkle a little flour on the worktop. Turn the dough out onto the floured worktop. (Fill the bowl with cold water so it will be easy to wash later.)
  • Sprinkle a little flour on your hands. Gently tidy the dough around the edges and transfer to oven tray. Tuck the edges underneath with your hand; gently pat the dough with your fingers into a loaf about 1 1/2-inch thick. Now wash and dry your hands.
  • Cut a deep cross into the bread (this is called ‘blessing the bread’ and then prick it in the center of the four sections to let the fairies out of the bread).
  • Bake in the preheated oven for 15 minutes then turn the oven down to 400°F for a further 15 or 20 minutes. Turn the bread upside down and cook for a further 5 to 10 minutes until cooked (the bottom should sound hollow when tapped). Cool on a wire rack

Makes 1 loaf.

Variations:

  • Brown Soda Bread: Replace half the all-purpose flour with whole wheat flour.
  • Dubliner Soda Bread: Before baking, brush loaf with egg wash (egg beaten with a little milk) and sprinkle with shredded Dubliner cheese.
  • Cheese Scones: After the soda bread has been shaped, flatten it out and cut into pieces to form scones. Brush tops with egg wash (egg beaten with a little milk), dip tops into shredded Dubliner cheese and bake, cheese-side up, 10 minutes in a 450° F oven; cook on wire rack.

Recipe by Darina Allen

What Dad Really Wants – Sandwiches on the Barbie for Father’s Day

No Comments 13 June 2014

Father’s Day – Our annual nod to soccer-coaching, sink-fixing, spider-catching dads everywhere, a day when countless ties, iffy colognes and other less-than-necessary gifts are given in the name of love. While an electronic backscratcher might try to say, “Dad, you’re the best,” why not skip the formality, hand him a beer and let him lounge while you make something he’ll really enjoy.

Though the barbecue is usually the scene of much smoke and meat, here’s a way to take Dad’s place at the grill and offer something up different, as delish as any burger or dog. Grab a baguette, a few garden goodies, and some Kerrygold Aged Cheddar. Fetch a few slices of maple-smoked ham and ripe pineapple. Go for garden tomatoes, big red onions, a swipe of good olive oil and get the fire going. You’ll grill up these crunchy, cheesy, smoky sandwiches that say, “Thanks Dad, we love you” in the tastiest way.

Sandwiches on the Barbie

Grilled Tomato, Red Onion, Bacon and Kerrygold Aged Cheddar

Ingredients:

  • 1 large baguette, sliced lengthwise
  • 1 large red onion, sliced in ¼” rounds
  • 6-8 pieces thick-sliced bacon
  • 4 medium-sized firm tomatoes, halved
  • Olive oil
  • Salt, freshly ground pepper
  • 8-10 thin slices of Kerrygold Aged Cheddar
  • 2 tablespoons Kerrygold Salted Butter, melted

Directions:

  • On offset heat, grill bacon until crisp, turning once. Set aside
  • Remove seeds gently from tomato halves, drain briefly, cut side down
  • Brush onion slices with olive oil, sprinkle with salt and pepper, grill until tender, marking well
  • Brush tomato halves with olive oil. sprinkle with salt and pepper, grill cut side down over direct heat until well marked
  • Remove some of the “middle” from both halves of the baguette, brush cut sides with butter
  • Place baguette halves cut side down, grilling until marked and golden
  • On the bottom half of baguette, stack bacon, onion slices and finally tomato halves
  • Top with cheese slices, close grill briefly to melt, then remove from grill
  • Top with other baguette half, press together, slice into quarters and serve

barbecue garlic bread

Grilled Ham, Pineapple, Scallions and Kerrygold Skellig Cheese

  • 1 large baguette, sliced lengthwise
  • 4 ¼” slices smoked ham
  • 8 ½” slices fresh pineapple
  • 8 scallions
  • 8-10 thin slices Kerrygold Skellig Cheese
  • Vegetable oil
  • Melted Kerrygold Salted Butter
  • Mayonnaise
  • Whole grain mustard

Directions:

  • Brush pineapple with vegetable oil, grill until well marked
  • Brush ham slices with vegetable oil, grill until well marked
  • Brush scallions with vegetable oil, grill until wilted and lightly marked
  • Prepare baguette as in first recipe
  • Mix 2 tablespoons mayonnaise with 2-3 teaspoons whole grain mustard
  • Spread bottom half lightly mayo-mustard
  • Build sandwich, beginning with scallions, ham, then pineapple
  • Top with cheese, return to grill, close cover until melted
  • Spread top half lightly with mayo-mustard, press halves together, slice into quarters
  • Enjoy!

 

 

 

 

 

 

 

 

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