Tag archive for "featured"

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.


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!


Darina Allen’s Irish Soda Bread


  • 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)


  • 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.


  • 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


  • 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


  • 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


  • 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!









A Strawberry Tart To Celebrate Summer

2 Comments 06 June 2014

Kate McDermott is the creator and founder of Art of the Pie. 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 given her Art of the Pie workshop to food luminaries and has received high praise from Ruth Reichl (former editor of “Gourmet”), Dorie Greenspan, Elise Bauer (SimplyRecipes.com) and many others. 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.

With the longer days of summer just around the corner, fresh strawberries from my little garden are a much anticipated treat. I like to showcase them right on top of this simple tart. It’s such a sweet finish to an evening meal with friends and if I’m lucky, there just might be a piece left for me to enjoy in the morning with a steaming mug of tea!


For one 9” tart pan

Strawberry Tart



  • Roll out the pastry dough and carefully place it in a chilled tart pan.
  • In a preheated oven, blind-bake the dough and set aside to cool.
  • Make the vanilla pastry cream.
  • When the cream is completely chilled, take a fork and lightly whisk it, turn it into the baked crust using a rubber spatula and spread evenly.
  • Arrange the fruit in a pretty pattern on top.

Serve and Enjoy!


Vanilla Pastry Cream

There are many recipes for a vanilla pastry cream. I make mine with light coconut milk, but you can substitute milk if you like.


  • 4 egg yolks
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1 – 14 oz can of light coconut milk (about 2 cups)
  • 1 tablespoon vanilla extract (or other extract of your choice like almond or a mixture!)


  • Separate the egg yolks and place them in a medium size bowl. Add the vanilla extract and whisk into the yolks for a minute or so until the eggs are smooth. It’s fine to do this with a fork.
  • Place the sugar and cornstarch in a medium size saucepan and mix together with a whisk or fork.
  • With a whisk in hand, turn the heat to medium under the saucepan and pour the light coconut milk slowly and steadily into the dry ingredients while whisking constantly. Keep whisking until the mixture thickens and you see it begin to bubble.
  • Remove from the heat momentarily and pour 1/3 of the hot mixture into the eggs in the bowl. Whisk together in the bowl until it looks blended in. This won’t take long.
  • Pour the now hot egg mixture from the bowl, into the saucepan and return it to the stovetop. Turn the heat back to medium and whisk the mixture constantly until you bring it to a boil. It will be thick and coat the bake of a spoon. Remove from the heat.
  • Turn the hot mixture into a bowl and cover with parchment paper to prevent a skin from forming as it cools.
  • Cool completely in the refrigerator for at least 2 hours.


Serves 8-10

The Tickler- A Spicy Boysenberry Grilled Cheese Sandwich with Kerrygold Red Leicester

No Comments 30 May 2014

We are delighted to welcome Natalie Wiser-Orozco as a guest blogger this week, with her prize-winning gourmet grilled cheese recipe! 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! 

The Tickler is a gourmet grilled cheese sandwich that tickles your tongue with spice, sweetness, and tang.  It all starts with locally-sourced garlic cheese bread, and lets you know you’re alive with fresh serrano chiles, boysenberry preserves, and finally, Kerrygold Red Leicester to put out the fire!


The Tickler


  • 8 slices garlic cheese bread
  • 1 seven ounce block of Kerrygold Red Leicester Cheese, sliced
  • 2 tablespoons boysenberry preserves
  • 4 fresh serrano chiles, thinly sliced
  • 4 tablespoons Kerrygold Unsalted Butter, softened



  • Heat a skillet over medium-low to medium heat.
  • Lay out four pieces of bread, and top with the sliced cheese, then the serrano chiles.
  • Divide the boysenberry preserves between the remaining slices of bread, and place the preserve side of the bread down on top of the serranos to complete the sandwich.
  • Use one tablespoon of butter both sides of one sandwich, repeat for the others, and place in the skillet for 4-5 minutes per side, or until the cheese is melty, and the bread is golden brown!

Serves 4


I used roughly one serrano, sliced thinly for one sandwich, and it was spicy. If you are not a lover of spice, use half a pepper. If you like only a teeny bit, use one slice for each quadrant of the sandwich (four slices, one per corner). If you despise spice, leave them off altogether.



Swing into Spring – Roasted Artichoke Hearts and Spring Onions with Skellig Cheddar, Lemon Zest and Cracked Black Pepper

No Comments 23 May 2014

Spring, at long last, is in full swing, and with it all the delights that now crowd farmers’ markets. Asparagus in familiar green and shades from white to purple, favas in their fleeting seasonal bow and artichokes from two-bite babies to ginormous globes all beg to be brought to the table. While all three are delicious steamed and doused with a little butter and lemon, artichokes take on a full-meal heartiness when roasted with spring onions and served under a shower of grated Skellig Cheddar.

When shopping, look for good-sized artichokes with tight, plump leaves and several inches of stem. (Can’t find any with stems? No worries, the hearts are really what you’re after). Tiny spring onions are their ideal partner here, but scallions work perfectly in their place. Roasting these two brings out the nuttiness of the artichokes and gives a sweet, caramelized edge to the onions. Topped with grated Kerrygold Skellig Cheddar, lemon zest and cracked black pepper, this dish makes a full tour of the palate, from sweet and salty to bright and spicy, and the artichokes make it meaty enough to call it a meal. Add toasted slices of garlic-rubbed baguette and a salad of baby greens and your edible ode to Spring is complete!


Roasted Artichokes and Spring Onions with Skellig Cheddar, Lemon Zest and Cracked Black Pepper

[Note: Though ultimately an easy dish, with a 20-25 minute cooking time, the artichokes require a bit of prep.]


  • 3 large artichokes (ideally globe artichokes)
  • 1 bunch baby spring onions or scallions
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • Salt
  • Freshly ground or cracked black pepper
  • ½ cup grated Kerrygold Skellig Cheddar (use the small holes of the grater or better yet, a microplane)
  • 1 teaspoon grated lemon zest (again, a microplane comes in very handy) 


  • Preheat oven to 425 degrees F.
  • Cutting directly through the leaves, cut off the tops of the artichokes, about an inch above the choke (about 3 inches above the stem). Discard tops.
  • Using your hand, snap off all of the outer leaves. With a heavy duty peeler, peel away all of the green, leaving a whitish bottom and stem. Cut lengthwise into quarters (through the stem and bottom). Remove “choke” (the fuzzy middle and smallest leaves), and cut each quarter in half lengthwise.
  • Trim the fuzzy root end off spring onions (or scallions). If necessary, peel away any bruised or wilting layers of onions. Trim green ends to about 2 inches above the white part of the onion (of course, if they’re red, above the red part!).
  • Toss the artichokes and onions in the oil and lemon juice, and sprinkle liberally with salt and a bit of pepper.
  • Spread on a foil-lined baking sheet and roast the vegetables until lightly browned and tender, about 20-25 minutes.
  • In a small bowl, toss finely grated cheese and lemon zest.
  • Heap vegetables on a warmed serving plate or deep bowl, cover with a shower of the cheese and lemon zest, and sprinkle with the pepper.

This dish is delicious directly out of the oven, at room temperature, or cold the next day.

Corner background with artichokes


  • You can make this a meatier one-dish meal by adding bite-sized chunks of uncooked chicken (boneless, skinless thighs are particularly good) to the vegetables before roasting.
  • Herbs are a perfect addition; Try crumbled oregano or a light sprinkle of chopped rosemary for a Mediterranean touch. Pitted oil-cured olives are another delicious addition.
  • Adding garlic is a no-brainer: Try whole unpeeled cloves, to be squeezed onto the vegetables once all are roasted, or coarsely chopped garlic, added about 5-8 minutes before the dish is fully cooked.
  • Splurge a little and add several tablespoons of pine nuts to the pan about 5 minutes before the dish is done – they double the rich nuttiness of the dish.
  • Try spices – tart sumac, warm cumin, a bit of cayenne, even curry.
  • Other vegetables also roast beautifully with the artichokes:

-Tiny spring potatoes (look for the ones the size of marbles) or quarter slightly larger ones
- Quartered radishes, or whole slender French breakfast radishes
- Asparagus, tough ends removed, cut into 3” lengths

  • Or, toss in a cup or so of barely steamed English peas or snap peas once the vegetables are roasted.

This is dish is an enticing way to swing into Spring, fork and knife at the ready. Dig in!




Spinach & Swiss Cheese Egg Cups- for Breakfast, Lunch or Dinner

No Comments 15 May 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

These egg cups are a snap to prepare and they make a great snack or main dish for breakfast, lunch or dinner. Oh, the recipes that come together when your children or loved ones are allergic to gluten! This savory and gluten-free recipe brings out the incredible creamy texture and amazing taste of Swiss cheese, making this a favorite in my home. It’s an uplifting dish that is perfect for the spring and summer when you don’t feel like slaving over the stove for pancakes or waffles.

For a complete breakfast, serve this dish with a bowl of fruit or salad to round out the protein and healthy carbohydrates your getting from these egg cups. Another great thing about these egg cups is that they keep in the fridge for up to three days, If you don’t finish all six, the leftovers are the perfect thing to prep and then take to work or school. And since they’re nut-free, they pass the school test! It can be hard to feed kids, especially if they have allergies, but I’ve found that the little ones love these eggcups too. They’re also fun meal option for a Meatless Monday kids dinner.

My favorite way to enjoy these egg cups? It’s a brilliant approach to sandwiches for a picnic or an evening concert under the stars. Simply assemble these cups a few hours before you plan to eat them and they’ll be perfect. Serve them with salad if you want to make them a finger food! I topped these cups with sesame seeds, which are a nutritional powerhouse- they’re a great source of calcium, iron, and magnesium. They add a crunch and texture to these baked egg cups and are a wonderful finish to recipes!


Spinach & Swiss Cheese Egg Cups

Serves 6


• 2 Tbsp. Kerrygold Butter
• 6 slices gluten-free sandwich bread
• 2 cups finely chopped fresh baby spinach
• 3 Tbsp. finely chopped fresh basil
• 1/2 cup grated Kerrygold Swiss Cheese
• 6 large eggs
• 1/4 tsp. sea salt
• 1/4 tsp. pepper
• 1/4 tsp. chili powder
• 1 tsp. sesame seeds


1. Preheat oven to 375 degrees F. Grease a 6 cup muffin tin with butter; set aside.
2. Using a rolling pin, slightly flatten each bread slice. Place each slice into each muffin tin cavity. Using a teaspoon, divide spinach, basil, and Swiss cheese amongst the 6 bread cavities. Then, crack an egg on top of each. Sprinkle with sea salt, pepper, chili powder and sesame seeds.
3. Bake for 20-25 minutes or until eggs are set. Remove from oven and serve warm.


Toasting Mom – Serve Her The Salted Caramel of Morning Toast

No Comments 09 May 2014

Mother’s Day – the unofficial holiday of trashed kitchens and questionable dishes made and delivered by little hands at the crack of dawn, all in the name of love. It’s a sweet day (often sticky sweet) when well-meaning youngsters and earnest dads do their best to surprise Mom with her annual breakfast in bed. Though endearing, the collateral damage of a batter-spattered, syrup-sticky kitchen is a gift that keeps on giving, and we all know who does the mop-up.

This year, why not treat Mom to a mess-free delight? Try these thick, buttery slabs of sweet-salty-caramel-y toast, made of whole grain, ideally artisan, bread. Dressed with a few basic ingredients, it shifts from scrambled-egg sidekick to center of the plate. And note that no kitchen-wrecking caramel was actually used in the making of this toast; the caramel-y flavor comes from the magically delicious combination of rich Kerrygold butter, deep-flavored Grade B maple syrup and a nice pinch of salt.

In this recipe the crucial ingredient is the bread, made by the best artisan bakery you can find. Look for unsliced loaves of crusty whole grain bread; if sandwich-style square loaves aren’t available, round, rustic loaves of sourdough work well. And if none of this eclectic stuff is available to you, grab yourself a loaf of pre-sliced Texas Toast (available in many supermarkets) and go to town. Yes, you could use regular-sliced wheat berry, but the delicious part comes in a having a big ol’ slab of toast that you eat with a fork and knife.

Once you’ve got the bread, all you’ll need is Kerrygold Unsalted Butter, good quality maple syrup (look for Grade B, though other grades will work) and salt. With a toaster oven or a wide-slot toaster, you’re good to go; in a pinch you can even do it in the broiler. From there it’s just toast, slather, drizzle and sprinkle, serve with love and a great cup of coffee. Just be sure to wipe the counters when you’re done.


Mother’s Day Toast



  • ¾” – 1” slices of whole grain bread, one or two per serving
  • 1 tablespoon (or more) Kerrygold Unsalted Butter, at room temperature
  • 1 tablespoon Grade B maple syrup
  • Salt (sea salt or table salt) to taste


  • Toast bread.
  • Spread immediately with soft Kerrygold Unsalted Butter – there should be enough to leave a little butter pooled on the surface.
  • Drizzle with maple syrup (the syrup is just one of the flavors; drizzle lightly and evenly over the whole surface of the bread, but do not drown the toast as you would pancakes).
  • Sprinkle quickly with a good pinch of salt.
  • Serve immediately on a warm plate, with knife, fork and a nice napkin.



  • Mix orange blossom, acacia or any light flavored honey with a bit of grated orange zest and a tiny amount of grated ginger and spread it on the buttered bread. A pinch of salt is nice with this, too.
  • Substitute a quarter teaspoon of cinnamon or a generous pinch of cardamom for the ginger  in the above variation.
  • Mix a tablespoon of dark brown sugar with a large pinch of ground coriander or cardamom (you can always opt for cinnamon, but the other spices are brighter and add more interesting flavor). Spread on heavily buttered toast and run it under the broiler (or place in toaster oven) until the butter/sugar bubbles slightly (2-3 minutes). Be careful not to burn the toast!
  • For a savory version, top the buttered bread with a generous amount of grated Parmesan or Pecorino, a twist of black pepper and a little grated lemon zest. Run it under the broiler for about 45 seconds to slightly melt the cheese.

Roasted Portobello Mushrooms with Skellig Cheese Breadcrumb Topping

No Comments 02 May 2014

We are pleased to have Dara Michalski as our guest blogger this week. Dara, a Canadian (“Canuck”) living in the United States, is the recipe developer and photographer behind the healthy recipe and running site, Cookin’ Canuck. Dara has been sharing her easy, innovative and healthy recipes with her readers since April 2009. More recently, she started writing about her adventures with running, including her first marathon.

Starting in September 2011, Dara’s cooking and view on health went through a transformation, leading to a 30-pound weight loss and a new dedication to moderation in eating and exercise. She believes that healthy eating doesn’t need to equal boring food!


There are some weekends that you look back on fondly and try to pinpoint exactly why it was so memorable. For me, the answer is usually two-fold: people and food. And if that food includes cheese, then the experience is given bonus points.

Last weekend, I traveled to Temecula, the picturesque wine country of southern California, for the second annual Big Traveling Potluck, a gathering of about 80 food bloggers. The weekend is about sharing information, making real life connections and eating. Always eating.


The weekend started off with wine tasting and dinner at Callaway Winery. The hors d’oeuvres starred Kerrygold cheeses in all their creamy glory. While I was smitten with the Black and White Pimento Cheese spread and Fig and Olive Tapenade (with cheese!), it was the Cashel Blue-Stuffed Olives that really stole the show. Try it…trust me.


Each talk throughout the weekend was filled with nuggets of inspiration, and we each took away the thoughts that spoke the most to us.

But true to form (we are food bloggers, after all), we were all excited for the next meal, whether it was smoked lamb, a grains and greens salad bar or egg and avocado-filled breakfast casseroles. I am happy to report that Kerrygold cheeses made their way into almost every meal throughout the weekend.

If you are ever trying to think of a way to kick up the flavor of your salad, I highly recommend sprinkling it with Aged Cheddar with Irish Whiskey. Amazing!


It wasn’t difficult coming up with this recipe. You see, mushrooms and cheese are two of my favorite foods, and they always make a happy couple. I had to grate twice the amount of the Kerrygold’s Skellig, their sweet Cheddar cheese, because I couldn’t stop popping it into my mouth while cooking.


These appetizers couldn’t be easier to put together. Simply toss the mushrooms in olive oil and balsamic vinegar, then top with garlic, tomato slices and a topping of Skellig Cheese , crispy panko breadrumbs and fresh basil.
If you want to make a full meal of these cheesy mushrooms, allow for two mushrooms per person and serve them on top of a bed of spinach.

Roasted Portobello Mushrooms with Skellig Cheese Breadcrumb Topping
Serves 6


  • 6 portobello mushrooms, stems & gills removed
  • 3 tbsp balsamic vinegar
  • 1 ½ tbsp olive oil, divided
  • 1 clove garlic, minced
  • 1 tomato, cut into six ¼-inch slices
  • ¼ cup + 2 tbsp (packed) Kerrygold Skellig Cheese
  • ¼ cup + 2 tbsp panko breadcrumbs
  • 1 tbsp olive oil
  • ¼ tsp salt
  • 4 basil leaves, thinly sliced


  • Preheat the oven to 425 degrees F. Lightly coat a baking sheet with cooking spray.
  • Place the portobello mushrooms in a baking dish.
  • Whisk together the balsamic vinegar and 1 ½ tablespoons olive oil, and rub the mixture on the mushrooms.
  • Sprinkle the garlic over the mushrooms, lay one tomato slice on each mushroom, and roast for 10 minutes.
  • In a small bowl, stir together the Skellig cheese, breadcrumbs, 1 tablespoon olive oil and salt. Sprinkle the cheese mixture evenly over the mushrooms.
  • Bake for another 5 minutes, or until the breadcrumbs are light golden brown. Serve.

Quick and Easy Herbed Hollandaise, Served Cold

No Comments 25 April 2014

Hollandaise sauce, that finicky delight, has been many a cook’s Waterloo. It’s so easy to curdle the sensitive yolks, so simple to make the delicate emulsion separate like an unhappy couple. It’s a short-lived luxury, with a life span of a few fleeting hours. Or so you’ve been led to think.

With the simple recipe that follows, it’s possible to make the entire thing, in your blender, and keep it for at least 24 hours, chilled. And there’s no annoying water bath to reheat the sauce, because you serve it cold. Cold Hollandaise? Really?! Yes, and it’s wicked delicious.

The secret with cold Hollandaise, besides the blender prep and the ability to be chilled and held, is that it comes to life when served with hot food. A dollop flavored with dill over seared salmon fillet? Dreamy. Tarragon-scented, (technically, that’s Béarnaise) with steamed asparagus, salt-baked new potatoes or leg of lamb? Drool-worthy. Roasted shrimp with golden, saffron-tinged sauce? O.M.G. So, drop that whisk back in the drawer, melt that butter, crack those eggs and get ready to whirl your way into the sauce maker’s Hall of Fame.

Herbed Cold Hollandaise (an adaptation of a recipe from Delia Smith)


  • 1-2 tablespoons fresh dill, snipped
  • 12 oz (350 g) Kerrygold Butter
  • 2 tablespoons white wine vinegar
  • 4 tablespoons lemon juice
  • 6 large egg yolks
  • Large pinch salt


1. Melt butter in small, heavy-bottomed saucepan, heating butter slowly until it just starts to bubble.
2. In another small pan, bring lemon juice and white wine vinegar to a boil, lower to a simmer.
3. Meanwhile, put the yolks and a pinch of salt into blender (or food processor), blending yolks well on high speed. With blender still running, gradually add all of the vinegar-lemon juice mixture. Then, with blender still running, add butter very slowly to the mix in a very thin trickle.
4. Once butter is completely incorporated and sauce has thickened, pour Hollandaise in a small bowl and stir in the dill.
5. Let cool for a half hour or so, then cover with plastic wrap (poke a couple of small holes in wrap). Place in fridge and chill until sauce is cold and set.

Keeps for 24 hours or a little longer.

Before using, stir well to blend sauce, especially if it has separated.


Tarragon – add 1 to 1.5 tablespoons snipped tarragon. Dried tarragon may also be used: simply  add to wine/lemon mixture for a few minutes to re-hydrate.

Saffron – Steep ¼ teaspoon whole saffron in lemon/vinegar mixture as it is boiling, then add to yolks.

Other tasty herbs to use: basil, mint (fabulous with lamb), rosemary (use a half teaspoon, finely minced- rosemary can be very overpowering in large quantities).

Spices (add to lemon/vinegar while boiling): Freshly ground black pepper, curry, smoked paprika.

The Great, Big Beautiful Easter Egg of Cheese (and How to Make It)

No Comments 16 April 2014

We are pleased to have Marge Perry back again as a guest blogger this week. Marge is the publisher and author of the blog, A Sweet and Savory Life and her food writing appears frequently in Cooking Light, Everyday with Rachael Ray, Self, and more. She writes the daily Ask the Expert column for MyRecipes.com and is a long time newspaper columnist. She recently was awarded the Association of Food Journalists award for Best Food Essay of the Year.  Visit her blog and learn more about Marge.

You can have your charcoal pencils, palettes of colorful paint; keep your clay, plaster and papier-mâché and even your pastry bags with all the fancy tips. My new medium is cheese.

It began when I met a woman at a party and instantly liked her. It turned out she wrote a cookbook called Great Balls of Cheese- and then I liked her even more. (Because of course I would like someone who created an entire book on cheese balls).

For her book, my cheesy new BFF, Michelle Buffardi, created all kinds of enchanting, clever, witty and delicious cheese ball snacks and desserts. There’s the wise owl on the cover, the adorable little Mouse Bites (make ‘em with Kerrygold Skellig!) the Pigskin (a cheese football coated in crumbled bacon) Date and Blue Cheese Pops (move over cake pops!) and many other recipes ranging from kitschy to sophisticated and from savory to sweet.

The very best thing about the book for me, though, is that I found it inspiring. Every photo and recipe made me want to create a cheese ball of my very own*. With Easter just around the corner, I adapted the Ham and Cheese Easter Egg to serve as an appetizer for my holiday brunch. It was genuinely fun to make, and as I “worked” I found myself dreaming up all kinds of variations.

I’ll serve my Easter Egg of Cheese with seeded flatbread and baby carrots. I know it will be a conversation piece; a dish that will make people smile both before and while they eat it.

*or with kids!

The Great Easter Egg of Cheese
Adapted by Marge Perry from Great Balls of Cheese


  • 4 slices (3 ounces) ham
  • 8 ounces cream cheese (at room temperature)
  • 1 7-ounce block Kerrygold Dubliner, shredded
  • 1 tablespoon finely minced shallots
  • 1 tablespoon Dijon mustard
  • 1 small orange bell pepper
  • 4 chives
  • 1 scallion
  • other vegetables for decorating as desired


1. Chop 2 slices of ham in 1/8-1/4-inch pieces: you should have about 1/3 cup. Set aside the other slices.
2. Using a stand mixer or bowl and spatula, combine the chopped ham, cream cheese, Dubliner, shallots and mustard. Form into an egg shape (with a flat bottom) and wrap tightly in plastic wrap. Refrigerate at least 2 hours until the cheese ball is fairly set and firm.
3. Cut the vegetables in decorative shapes; cut one slice of the ham in ½-inch wide strips and the other in decorative shapes (such as diamonds, hearts, circles, etc.)
4. Place the cheese ball on a serving plate and use the vegetables to decorate it as you would an Easter egg. Wrap tightly in plastic wrap and refrigerate up to 24 hours.

Note: The ball itself will hold well for more than a week, but the decorations should be placed on within one day of serving or they will dry out.


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