Tag archive for "featured"

Take advantage of one last picnic with Roasted Red Bell Pepper Frittata with Prosciutto and Kerrygold Swiss

No Comments 11 September 2014

Savoring Summer’s End – Roasted Red Bell Frittata with Crispy Prosciutto and Kerrygold Swiss

It’s hard to believe that summer will soon be packing it in. The days are still lazy and hot, and though school begins shortly, most of us still feel like playing hooky. Warm nights nudge us to stay up late. The beach still has its sunny draw. One last picnic beckons. And cooking? While there are still a few days left to play, let’s keep our time in the kitchen short and sweet. End of summer produce is so good, it doesn’t take much to make a dish to bid it a tasty farewell. Take this versatile frittata with roasted red bell peppers, prosciutto and Swiss. A round-the-clock dish, it’s delicious warm or cold — the perfect thing to pack for that one last picnic.

Roasted Red Bell Pepper with Spinach, Sizzled Prosciutto and Swiss

  • 2 red bell peppers, roasted, peeled and cut into ½” dice
  •  8 large eggs
  • Salt and pepper to taste
  • 6-8 fresh basil leaves, chopped, or 1 teaspoon dried basil
  • 6 thin slices prosciutto, chopped fine
  • 2 tablespoons Kerrygold Salted Butter
  • 10 scallions, trimmed and chopped fine
  • 2 cups young spinach leaves, stemmed (if stems are large), and chopped
  • 1 ½ cups Kerrygold Swiss cheese, grated

Preheat broiler to 450 degrees Fahrenheit.

To roast peppers:

  • Split peppers in half lengthwise, through stem end. Remove seeds and membranes
  • Place peppers on baking sheet, skin side up and place in broiler
  • Broil until skin blisters and chars, about 6-10 minutes

Remove from broiler and place in bowl and cover bowl with plastic wrap (or simply put
peppers in brown paper bag and tightly roll bag closed. Let sit for 15 or 20 minutes.
Once peppers have steamed a bit, scrape the skin from the peppers using the back side of a
knife. Remove as much of skin as possible – leaving a scattering of dark specks is fine
Chop in ½’’ dice, set aside.

In a large bowl, beat eggs, salt, pepper and basil. Set aside.

  • Melt 1 tablespoon butter in a large, non-stick skillet
  • Add prosciutto and cook until it begins to crisp at edges; remove 1-2 tablespoons for garnish
  • Add scallions, and cook until they begin to wilt, about 2 minutes
  • Add spinach, let wilt partially, about 1-2 minutes
  • Add roasted peppers and cheese to eggs in bowl and mix well
  • Add second tablespoon of butter to skillet
  • Pour in egg-peppers-cheese mixture
  • Cook over medium-low flame, letting the eggs set for a minute or two before lifting edge with spatula to let uncooked egg mixture flow beneath cooked eggs
  • Continue to do this until sides are set, about 2-4 minutes. Center will be loose
  • Place under broiler (3 inches below heat) and cook until puffed and golden, about 2 minutes
  • Let cool for about 5-8 minutes, loosen with spatula and slide onto platter
  • Slice into wedges, sprinkle with reserved crisped prosciutto. Enjoy!

Stone fruit at its best in an Apricot-Almond Tart with Cointreau Cream

No Comments 04 September 2014

There’s a crispness in the air. Can you feel it? Here in mountainous Utah, where we get four distinct seasons each year, it comes in the form of chillier mornings, afternoon rain bursts with occasional rainbows, and the arrival of stone fruit.

Namely, plums, peaches, nectarines and apricots.

As the resident chef of one of Sur La Table’s numerous cooking stores, I cook – and teach – using the best of each season’s harvest. And that means autumn’s cooking class menus currently include grilling peaches until caramelized grill marks appear, cooking down plums to make spice-tinged chutneys, churning nectarines into from-scratch ice cream, and baking apricots nestled in a golden, puffed frangipane tart.

That apricot tart has been my go-to recipe of late. What makes it really outstanding, besides those ripe apricots, are the ground almond-laden filling and the ridiculously flaky crust, made with Sur La Table’s butter of choice and nationwide partner, Kerrygold Unsalted Butter.

Tasted on its own, the golden butter is rich and unctuous at the outset, followed by grassy end notes. It’s easy to imagine the happy cows – grazing in never-ending Irish green pastures – that produced the milk to make this delicious butter.

Beyond crust, the butter adds a richness to fish dishes, melts gorgeously as a compound herb butter atop seared steak, and packs a deep nuttiness when browned for pan sauces. Kerrygold butter has become my butter of choice.

Chef Lesli Sommerdorf received her culinary degree from the California Culinary Academy in San Francisco. Before joining Sur La Table as a resident chef, she was a food writer, restaurant reviewer and editor at The San Francisco Chronicle and The Salt Lake Tribune newspapers. Sommerdorf lives in Salt Lake City, Utah with her photojournalist husband, young daughter and son. One of her most memorable moments, to date (besides the birth of her two children) is meeting two of her culinary icons, Julia Child and Jacques Pepin, on their book tour in 1999.



Apricot-Almond Tart with Cointreau Cream

Yield: 1 (10-inch) tart, 6-8 servings

1 recipe Flaky Pie Dough (recipe follows)
Unbleached all-purpose flour, for dusting


  • 3/4 cup blanched almonds
  • 1/4 cup (4 tablespoons) Kerrygold Unsalted Butter, room temperature
  • 1/2 cup granulated sugar
  • 1 large whole egg
  • 3/4 teaspoon almond extract
  • 1 tablespoon unbleached all-purpose flour
  • 1/4 teaspoon kosher salt
  • 8 firm yet ripe apricots, halved and pitted

Cointreau cream

  • 1 cup heavy cream
  • 1/4 teaspoon vanilla bean extract or paste
  • About 2 tablespoons Cointreau, or other orange liqueur


  • 1/2 cup apricot jam
  • 1 tablespoon water

Preheat an oven to 375 degrees Fahrenheit and position an oven rack in the bottom third of the oven.

Lightly dust a clean work surface with flour and roll chilled pastry dough into a circle with a 14-inch diameter. Fit dough circle into a 10-inch tart pan, being careful not to stretch out the dough too thin. Bring the dough up the sides of the pan and trim any excess dough. Transfer to the freezer and let chill, about 15 minutes.

To prepare the frangipane: In a food processor fitted with a metal blade, finely grind the almonds and set aside. In the bowl of a stand mixer, combine the butter and sugar and beat until light and fluffy, about 2 minutes. Add the ground almonds, egg, almond extract, flour and salt and beat until smooth. Spread evenly over the bottom of the chilled tart shell.

Place each apricot half, cut side down, around the edge of the tart, leaving a space between each half and place one half in center of tart. Transfer the tart to the oven to bake until the tart shell is golden brown and the frangipane is puffed and brown, 35 to 40 minutes.

To prepare Cointreau cream: While the tart is baking, place the cream and vanilla in a medium mixing bowl and beat with an electric mixer on medium-high speed until the mixture visibly thickens and begins to hold a shape. Beat in the Cointreau and set aside in the refrigerator until ready to use.

To prepare apricot glaze: While the tart is baking, melt apricot jam with water in a small saucepan over medium heat. After the tart is finished baking, use a silicone pastry brush to lightly coat the top of the tart with glaze. Cool tart to room temperature before slicing.

To serve: Slice tart into wedges and serve with Cointreau cream on the side.

Flaky Pie Dough

Yield: 1 (10-inch) crust

  • 1-1/4 cups (6-1/4 ounces) unbleached all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/2 cup (8 tablespoons) Kerrygold Unsalted Butter, cold, cut into 1/2-inch cubes
  • 1/4 to 1/3 cup ice water

To prepare the dough: Place the flour and salt in a large mixing bowl. Using a pastry blender, two knives or your fingers, cut or rub the butter into the flour mixture until the butter pieces are the size of peas. Sprinkle ice water, 1 tablespoon at a time, over the flour mixture. Stir and fluff the flour mixture with a fork until shaggy clumps form. Pick up the large clumps and squeeze to test for moisture. If clumps hold together, transfer them to a work surface and continue adding tablespoons of ice water and stirring until all the dough passes the squeeze test.

Gather the clumps of dough together on a work surface. If the butter feels soft, cover the dough with plastic wrap and refrigerate at least 30 minutes before proceeding. If the butter still feels cold, knead the dough gently 4 or 5 times. If dough falls apart, return it to the mixing bowl and sprinkle teaspoons of ice water and mix with a fork until dough holds together when squeezed.

Flatten the dough into a disk about 6 inches wide, cover in plastic wrap and refrigerate for 30 minutes before rolling.


Blue Cheese & Basil Soft Summer Tacos- A Colorful Variation on an Old Favorite

No Comments 27 August 2014

Amie Valpone, HHC, AADP is the Editor-in-Chief of www.TheHealthyApple.com. She is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free ‘Clean’ recipes for the home cook.  Amie recently healed herself from a decade of chronic pain including Lyme Disease, Polycystic Ovarian Syndrome and Heavy Metals exhausting every doctor in the country and Mayo Clinic; she shares her story of how Clean Eating saved her life and inspires you to Clean up your food, too.  Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food. Amie’s work appears on Martha Stewart, Fox News Health, WebMD, The Huffington Post, The Food Network, Glamour Magazine, Clean Eating Magazine, SHAPE Magazine, Prevention Magazine, PBS and many others. Visit Amie on Facebook, TwitterInstagram, Google Plus and Pinterest @TheHealthyApple.

Amie Valpone TheHealthyApple.com

When I prepare dinner, I try to make sure there’s something for everyone. These soft tacos accomplish that in one dish and it’s a colorful variation on an old favorite. It cooks up quickly and provides a balanced meal rich in vitamins and nutrients all in one satisfying taco. I love all the colorful veggies in this recipe. The avocados add a vibrant green while red onions add their own bright touch. Plus, both these veggies are fresh, ripe and extra delicious this time of year. These tacos have been to more family picnics that I can count. Blue cheese turns this basic recipe into something special.

Besides being beautiful, these tacos are super nutritious. (Would I let you eat anything that wasn’t!?) Beans are high in protein and are perfect for making satisfying summer meals. I chose to use white beans, because they’re heartier than black beans and I like the soft, mild texture and flavor when I toss them into tacos. White beans combined with hummus and blue cheese- these tacos are a protein powerhouse that you can serve for your upcoming Labor Day BBQ or summer picnics!

Even people who love to cook have a secret fallback convenience food. Mine is tacos! I love them so much that I’m always creating new taco recipes because they are so easy to assemble and it’s fun to set up a taco bar in my home for an easy weeknight dinner or for entertaining when I’m having company over. The variety of toppings means that everyone can make their own taco to suit their own tastes- with no extra work for you. It’s a great way to get everyone excited and they can mix ‘n match their toppings for a fresh and colorful dish that’s bursting with flavor.


Blue Cheese & Basil Soft Summer Tacos

Serves 4

• 8 large gluten-free (or corn) tortillas
• 1 tbsp. extra-virgin olive oil
• 1 garlic clove, minced
• 2 (15 oz.) cans white beans, drained and rinsed
• 1 zucchini, thinly sliced
• 1 cup vegetable broth
• 1/4 tsp. sea salt
• 1/4 tsp. pepper
• 1/4 tsp. chili powder
• 3/4 cup chunky salsa
• 1 ripe avocado, peeled, pitted and diced
• 1 tbsp. freshly squeezed lemon juice
• 1/2 cup hummus
• 1/2 cup finely chopped fresh basil
• 1/4 cup finely chopped fresh cilantro
• 2 cups chopped romaine lettuce
• 1/2 cup arugula
• 1/2 small red onion, diced
• 1 cup Kerrygold Cashel Blue Farmhouse Cheese
• 1/2 tsp. lemon zest
1. Preheat oven to 375 degrees F. Wrap tortillas in foil and place in the oven to warm while preparing other ingredients.
2. Meanwhile, in a medium saucepan, heat oil over medium heat. Add garlic and cook for 30 seconds. Then add in white beans, zucchini, lemon juice, vegetable broth, chili powder, sea salt and pepper; bring to a simmer. Cook for 6-8 minutes or until mixture becomes thick. Add in salsa and cook until heated through.
3. Remove tortillas from the oven; unwrap the foil and spread hummus on one side of each tortilla. Then top each tortilla with bean mixture, avocado, lemon juice, hummus, basil, cilantro, romaine, arugula, red onion and Kerrygold Cashel Blue Farmhouse Cheese. Fold tortillas over and serve warm. Top with lemon zest, if desired.


Into the Garden of Eaten – no fuss, Shaved Zucchini Salad with Skellig, Lemon and Toasted Almonds

No Comments 20 August 2014

Do you have a vegetable garden? Did you plant zucchini? Sneaky, isn’t it? A vine here, a blossom there, and then, boom! You’re buried in it. Sure, the first few dishes of the season – say, sautéed with garlic, basil and garden tomatoes, or the blossoms, stuffed and fried – were divine. And the fritters, pickles, pancakes and quick bread were all fabulous. But by now, short of leaving a pile on a neighbor’s porch in the wee hours of the morning (who, me?), you’re probably at a loss as to what else you can do with them, and wondering if you want to. With this Shaved Zucchini Salad you have a no-fuss, original way to make these prolific little squashes taste new again. And better yet, there’s no cooking involved.

To make the salad, choose smaller, younger squash – they’re sweeter and haven’t had time to develop seeds. A sharp carrot peeler is your tool of choice; you’ll want to “shave” long, paper-thin ribbons of zucchini and cheese for this dish. Freshly squeezed lemon juice and crisp toasted almonds add a bright tang and a great nutty crunch to the tender, garden-fresh squash. A scattering of baby arugula brings a peppery bite, and the Kerrygold Skellig Cheese adds a touch of richness with its slightly creamy, sweet-salt notes. Great as a salad, this combo could also take the addition of pasta or slivers of chicken to make it a meal. (Should you choose to do so, add extra lemon juice and splash of extra virgin olive oil to pull it all together. That, or stir in some olive-oil thinned pesto).

Vegetable Spaghetti

Shaved Zucchini Salad with Kerrygold Skellig, Lemon and Toasted Almonds


  • 5 or 6 small zucchini, about 1 pound – use both green and yellow squash 
  • 3-4 tablespoons extra virgin olive oil
  • 2-3 tablespoons freshly squeezed lemon juice
  • Large handful young arugula leaves (optional)
  • 1 ounce or more Kerrygold Skellig Cheese
  • 3 tablespoons toasted, salted almonds, chopped
  • Salt and freshly ground pepper


  • Trim ends from zucchini 
  • Holding the zucchini in the palm of your hand, shave long, thin ribbons from the length of the squash into a shallow serving bowl. As you shave, rotate the squash until the seeded core is reached – discard the core 
  • Add arugula if using
  • Drizzle zucchini and arugula with olive oil and lemon juice, sprinkle with salt and pepper and toss
  • Holding the cheese with the narrow edge of the block facing up, shave thin ribbons from the cheese over the salad
  • Scatter with almonds, serve and enjoy!


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.



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!


For one 9” deep-dish pie plate:


  • 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


  • 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.


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.


  • 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


  • 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


  • 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


  • 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

• 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)

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.

• 2 cups Kerrygold Aged Cheddar, coarsely grated

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.


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!


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


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.



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!


  • 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



  • 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


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.



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!


  • 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)


  • 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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