Tag archive for "featured"

Sticky Toffee Puddings from the Sur La Table Kitchen

No Comments 10 December 2014

Make this decadent Sur La Table recipe with Kerrygold butter – a sneak peak into the Sur La Table kitchen.  Kerrygold butter is the official butter of Sur La Table Cooking Classes.

These little hot pudding-cakes are sweetened with a date purée flavored with coffee and the sauce is a creamy caramel. The combination is amazing. The same weight of fresh Medjool dates can be substituted when in season. Any extra sauce can be stored in a screw-top jar and refrigerated for up to 2 weeks. Use on crêpes, with apple pie or over ice-cream.

Yield: 6 (6-ounce) cakes


  • 6 ounces dried Medjool dates, pitted
  • 3/4 cup (6 ounces) hot water
  • 2 teaspoons espresso powder
  • 1 teaspoon vanilla bean paste
  • 6 tablespoons (3 ounces) Kerrygold Unsalted Butter, at room temperature
  • 3/4 cup (5-1/4 ounces) light brown sugar
  • 2 large eggs, beaten
  • 1 cup (5 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt

Toffee sauce

  • 1 cup (8 ounces) light brown sugar
  • 12 tablespoons (6 ounces) Kerrygold Unsalted Butter
  • 1/2 cup heavy whipping cream

Whipped cream, to serve


Heat the oven to 350º F. Butter 6 (6 ounce) custard cups and arrange on baking sheet.

To make cakes: In a medium bowl, combine dates and hot water and let steep just to soften the dates, about 10 minutes. In a food processor fitted with the metal blade, add dates with the hot water, espresso powder and vanilla bean paste and purée, about 30 seconds.

In the bowl of a stand mixer fitted with a paddle, cream butter and sugar together until light and fluffy, about 5 minutes. Add eggs, a tablespoon at a time, beating well between each addition and scraping down the sides as needed. Add date purée and mix lightly. Stir in flour, baking powder and salt. The mixture will be quite sloppy.

Divide evenly between the 6 prepared custard cups, about 4 ounces in each cup. Each cup should be just over half full. Using the back of a spoon, make a hollow in the center using the back of a spoon to allow for even baking without a dome. Bake at 350º F for 35 minutes or until risen and golden.

Delicious Gifts – Cheddar-Black Pepper Shortbread Coins & Buttery Rosemary Pecans

No Comments 05 December 2014

As the annual cookie exchange beckons and your queue of holiday parties quickly fills, it’s natural to think of sugar plums, dancing or edible. But if the swirl of sweets just makes your head spin, try adding a few saltier delights to this year’s sugar plum rotation. Here, a sharp cheddar-black pepper shortbread and classic butter-roasted rosemary pecans offer deliciously savory ways to nibble. Whether you make them for your own festivities or offer them as gifts, these quick, easy recipes could not be more hostess pleasing or wine friendly.  Right with red, white or bubbly, they cozy up nicely to a cocktail as well. To tipple, to nibble,’tis the season!

Cheddar-Black Pepper Shortbread Coins


  • 4 oz (8 tablespoons) Kerrygold Unsalted Butter
  • ½  tsp coarse sea salt or kosher salt
  • 1 ¼ teaspoons freshly ground black pepper
  • 7 oz Kerrygold Reserve Cheddar, grated
  • 1 cup unbleached all-purpose flour


  • Using electric mixer fitted with a paddle attachment, beat butter, salt and black pepper together at medium speed, until just blended
  • Turn speed to low, add cheese and flour, mixing just until smooth – be careful not to overmix
  • Divide dough in half, form into logs, 1½” in diameter
  • Wrap tightly in plastic wrap, chill for at least one hour (can be made up to a day ahead)
  • Preheat oven to 350 degrees F
  • On a lightly floured board, cut logs into ⅛” thick rounds
  • Place on parchment-lined baking sheets, one inch apart
  • Bake approximately 10-13 minutes, or until rounds are very lightly golden and the edges just begin to brown
  • Let cool briefly on baking sheet
  • Serve slightly warm, or let cool completely
  • Delicious with red wine, bubbly or cocktails
  • If not serving immediately, store in airtight container. Freeze dough for up to a month.

Buttery Rosemary Pecans


  • 4 tablespoons Kerrygold Unsalted Butter
  • 4 cups pecans
  • 2 teaspoons coarse sea salt or kosher salt
  • 1 teaspoon sugar
  • 1 tablespoon finely minced fresh rosemary


  • Preheat oven to 350 degrees F
  • Spread pecans on large baking sheet in single layer and toast for 10-14 minutes, until lightly browned and fragrant
  • Melt butter in large skillet over medium-high heat
  • Add rosemary, salt, sugar, stir briefly. Add pecans, stirring until butter is golden brown and nuts are thoroughly coated, 3-5 minutes
  • Spread nuts on parchment-lined baking sheets and let cool completely, stirring occasionally


Miss Margie’s Guide to Magnificent, Frenzy-Free Thanksgiving Sides

No Comments 25 November 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.

There is the bird and there is dessert—and then there is everything in between. It’s those in-betweeners (aka side dishes) that cause so many cooks such consternation on this grand feast of giving thanks.

Let’s make this much easier. Let’s choose side dishes that can be made almost completely in advance, that won’t cause oven fires, or –worst of all– grease splatters on that new silk top or tie. Let’s prepare side dishes the day before. And yes, by all means, let’s acquire a few nifty tricks for making the logistics in that half hour before the feast completely frenzy-free—and, of course, making the meal outrageously, stupendously, impressively delicious.


  •  Menu planning is everything. If you have one oven, plan for only two (possibly three, depending on the size of your oven) dishes that reheat in the oven and/or bake in less than 30 minutes. (Nothing goes in the oven until the turkey comes out to rest for 20-30 minutes). The remaining sides should be easy to reheat on the stove or in the microwave—or be every bit as good served at room temperature (as is the case with the moist, tender Bacon Cheddar Cornbread below).
  • About 30-60 minutes before the turkey is cooked, take the sides out of the refrigerator. They will re-heat more quickly and evenly when first brought to room temperature.
  • Have all your serving vessels and utensils out and marked (with sticky notes) so you don’t have to scramble when the food is ready.


  • When the turkey comes out, immediately adjust the oven racks. Place them one-third of the way up from the bottom and one-third down from the top.
  • Stagger large baking dishes in the oven so they are not directly on top of each other and rotate the pans halfway through cooking.
  • Run your serving dishes under hot water or through the rinse cycle of the dishwasher, which will get them nice and hot—and which, in turn, will keep the food warmer for longer.
  • Finish cooking blanched vegetables (like green beans) in the microwave under a damp paper towel and they’ll come to the table warm—and still crisp-tender.
  • Other veggies, like glazed pearl onions or carrots, may be reheated on the stove in a covered skillet.

When the Feast Begins (and the preparation is over):

  • Give thanks that you are gathered around the table with family and friends who, through efforts large or small, were able to join together.
  • Enjoy!

Turkey table

Bacon Cheddar Skillet Cornbread

This cornbread is wonderfully flavorful and stays moist when made early in the day, kept covered with foil until serving time, and served at room temperature.
If you prefer to serve it warm, you can get most of the work done the day before. Combine the dry ingredients in one bowl and the wet ingredients (eggs, buttermilk and melted butter) in another. Cook the bacon ahead and reserve 1 tablespoon of the fat; combine the crumbled bacon, scallions and cheese in a separate container. When the turkey comes out, combine the ingredients as directed and place the skillet in the oven. Your timing will be perfect!

  • 4 slices bacon
  • 1 cup all-purpose flour
  • ¾ cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 2 ounces Kerrygold Butter, melted
  • 1 ¼ cups grated Kerrygold Cheddar or Vintage Dubliner, divided
  • ¼ cup thinly sliced scallions (green part only)

Preheat the oven to 425° F.

  1. Cook the bacon in a 9-inch cast iron skillet; transfer to a plate lined with paper towel and drain. Crumble when cool.
  2. Brush the inside surface—sides and bottom—with the bacon fat and drain off all but 1 tablespoon.
  3. Combine the flour, cornmeal, sugar, baking powder, baking soda and salt in a bowl.
  4. Lightly beat the eggs in a second bowl; stir in the buttermilk and melted butter. Stir the wet mixture into the dry until just combined; stir in 1 cup of the cheese, scallions and crumbled bacon and transfer to the skillet. Bake until the cornbread is golden around the edges and a toothpick inserted in the center comes clean, about 20 minutes. Sprinkle with the remaining ¼ cup of cheese and bake until the cheese is melted, another 4-5 minutes. Cool at least 10 minutes before slicing.

Makes 8-10 servings

Tarte Tatin – An Upside-Down “Pie”

2 Comments 18 November 2014

The famous Tarte Tatin is an upside down “pie” made with apples that have been caramelized on the stove-top in Kerrygold Salted Butter and sugar. With a store-bought frozen puff pastry it is easy to make and a real show stopper at any dinner table. Be prepared that you may be asked to make many more!


  • 1 baking sheet
  • 1 sheet parchment paper
  • 1- 10” cast iron skillet or a Tarte Tatin pan
  • 1 turkey baster
  • Serving plate that is about 1” larger than skillet


  • 1 sheet of store-bought frozen puff pastry
  • 8 tablespoons of Kerrygold Salted Butter, cut into eight pieces
  • 1-1/4 cups sugar
  • About 9 apples, peeled, halved, and cored (I used Spitzenbergs but any apples that hold their shape when cooked will do.)



  1. After defrosting a sheet of puff pastry, roll on a parchment sheet and trim to about an 11” round. Place the parchment with pastry on baking sheet, cover with plastic wrap, and place in the refrigerator to chill while you cook the apples.
  2. Evenly spread the sugar in the bottom of the heavy skillet and place the butter pieces on top.
  3. Take the peeled and cored apple halves and stand them up on top of the butter in two rings. The empty core section will be facing the peeled back of the next apple. The apples in each ring should all be facing the same direction. Pack them in snugly.
  4. Place the skillet over a medium high heat and cook for about 30 minutes. Adjust the heat occasionally if it is either bubbling too rapidly or not enough. With the turkey baster, occasionally draw up some of the bubbling caramel liquid and baste the apples.
  5. Halfway through the cooking, preheat the oven to 425 ° Fahrenheit.
  6. When the juices start to turn a deep golden color, quickly place the pastry over the hot apples and tuck the extra dough down around the edges.
  7. Place in the preheated oven and bake for about 15 minutes or until the pastry has puffed.
  8. Remove from the oven and immediately take a knife and run it around the edge of the pan.
  9. Place the serving side of a plate that is about 1” larger than the pan on top of golden pastry and quickly invert everything so that the skillet is now on top and the plate is on the bottom with the tart in the middle. Carefully remove the skillet. If any of the apples stick to the pan, just scoop them off with a spoon and place them back onto the tarte.
  10. Let cool a bit and serve warm.

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 nationally, Kate is widely acknowledged as one of the best makers of pie ever. Named a “Food Rock Star” Kate has given her Art of the Pie workshop to food luminaries as well as receiving high praise from Ruth Reichl, former editor of “Gourmet”, Dorie Greenspan, Elise Bauer of SimplyRecipes.com and many others. She has been featured in the New York Times, Washington Post, USA Today and countless other publications. 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. More information about her classes and pie camps can be found at www.artofthepie.com.


A Fun Spin on a Holiday Staple — Cornbread Stuffing “Muffins”

No Comments 13 November 2014

Let’s face it — stuffing, the Thanksgiving essential, is not the prettiest dish. Though we dot it with dried cranberries, spice it up with sausage or brighten it with herbs, this casserole of bread and fixings can be unattractive and boring. By baking your favorite stuffing as “muffins” you get precisely that, individual servings that are crisp on top and on the sides and moist on the inside. In this charming presentation, they bake up quickly and the flavors of the ingredients really shine through. So grab your muffin tins and have a little fun with a holiday favorite!

Cornbread, Bacon and Apple Stuffing Muffins
Makes 12 muffins


  • 6 cups cornbread, cut in ½ inch cubes (store-bought cornbread works fine)
  • 6 cups firm white bread or sourdough, crusts removed, cut in ½ inch cubes
  • ½ cup (4 oz) Kerrygold Unsalted Butter
  • 4 oz. thick-cut bacon, diced
  • 2 cups finely chopped onion
  • 2 cups peeled apple, finely chopped (you may also use crisp pears, such as Bosc or D’Anjou)
  • 1 cup finely chopped celery
  • 1 ¼ cups pecan pieces, lightly toasted
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons dried sage
  • 2 teaspoons chopped fresh rosemary
  • ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 large eggs, beaten
  • 2 cups turkey stock or low-sodium chicken broth


  • Preheat oven to 350 degrees Fahrenheit. Spread bread cubes on rimmed baking sheets and dry briefly in oven 5-10 minutes. Lightly toast pecan pieces in oven, until just fragrant (3-5 minutes).  Place the bread in a large bowl.
  • In a large skillet, melt ¼ cup (4 tablespoons) of the butter over medium heat. Add the bacon, cook until browned. Add the onions, and stir until they soften, about 8-10 minutes. Add the apples (or pears) and soften another 3-5 minutes. Add the herbs and pecans, salt and pepper, mixing thoroughly.  Remove from heat.  Add vegetable mixture to bread and toss well.
  • Whisk broth and eggs together and drizzle over mix.  Toss well and let rest for about 5 minutes.
  • Generously butter the muffin tins, coating the sides and bottoms of the cups thickly. Spoon ½ cup of the stuffing mixture into each muffin cup, making certain to get a good mix of vegetables and bread in each cup.  Using back of spoon or the bottom of a ¼-cup, press well to compact the stuffing.  Mound another ½ cup or so of the remaining mix on top of the stuffing in each cup, pressing well with your fingers to hold shape.
  • Bake until tops are golden and crisp, 20-28 minutes.  Let cool and set in pan, approximately 15 minutes.  Using a small sharp knife, loosen around the edges and remove from tin.  Note: Any stuffing recipe can be turned into muffins, simply add beaten eggs (3-4 eggs per 12 cups of bread) just before baking, as detailed above.

Hold the Spuds – Easy, Buttery Cauliflower Mash

No Comments 07 November 2014

Our feasting holidays are right around the corner, and with them an avalanche of beloved carbs. For most, it’s simply not Thanksgiving without maple or marshmallow sweet potatoes, mounds of mashed potatoes and stuffing of one stripe or another crowding the table. Though we welcome this annual spread, you might want to make a little breathing room on that groaning board with this Buttery Cauliflower Mash. Simple to prepare, it’s a tasty twin to mashed potatoes, while offering a lighter spin on traditional spuds.

With just four ingredients, the dish needs little prep and cooking time is quick. Delicious as is, the mash also takes well to herbs and cheese — Kerrygold Cashel Blue Cheese beautifully accents the natural flavor of the cauliflower; and chives or dill add a bright note. Whether as a player on your holiday table or as simple weeknight side, this dish will have you loving “mash” in a whole new way.


  • 1 large cauliflower head (7-8 cups), trimmed into florets
  • 2 – 4 tablespoons Kerrygold Salted Butter
  • ½ – 1 cup sour cream or Greek yogurt
  • Salt and pepper to taste


  • ¼ cup (or more to taste) Cashel Blue Cheese, crumbled
  • 2 tablespoons minced chives or dill


  • Steam cauliflower florets until quite tender, about 10-15 minutes
  • Transfer cauliflower to food processor or potato masher
  • Begin processing with 2 tablespoons butter and ¼ cup sour cream or yogurt
  • Add more yogurt or butter if needed to help mixture come together and balance flavor
  • Process until mixture resembles mashed potatoes; make it as smooth or lumpy as you like
  • Add salt and pepper to taste

If adding Cashel Blue, incorporate with the sour cream and butter.  Again, adjust the amount of cheese to your taste.
Once mixture is ready, stir in most of the herbs, sprinkling the remainder over the top.


  • In place of the Cashel Blue, process with ½ cup grated Kerrygold Skellig or Aged Cheddar cheeses, and add plenty of black pepper
  • Stir in 2-3 tablespoons caramelized onions and a generous grind of black pepper
  • Reserve 2 tablespoons of the butter. Once the mash is ready, brown the butter and drizzle over the top of the dish. Sprinkle with minced chives.

Witches Fingers Delight All on Halloween Night!

No Comments 28 October 2014

Everyone loves to celebrate Halloween.  From great costumes to delicious food, it is the perfect holiday.  For a really special, fun and easy dessert try these delightful Witches Fingers from the Sur La Table kitchen.  Witches Fingers are easy to make and the perfect finger food (pardon the pun) if you are going to or hosting a party.

Witches Fingers

Yield: 2 dozen (4-inch) fingers

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 cup Kerrygold Unsalted Butter, room temperature
  • 1 1/2 ounces cream cheese, room temperature
  • 1/3 cup granulated sugar
  • 2 tablespoons light brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla bean paste
  • 24 sliced almonds (1 per cookie for nails)


Preheat an oven to 350°F and position an oven rack in the center.

Line two baking sheets with parchment paper.

  • In a bowl, combine the flour, cinnamon and salt. Set aside.
  • In the bowl of a stand mixer, fitted with a paddle attachment, add the butter and cream cheese and beat on medium speed until smooth.
  • Gradually add the sugars and mix until light and fluffy.
  • Add the egg yolk and vanilla and mix, using a silicone spatula to scrape down the sides, until well combined.
  • Reduce the speed of the mixer to low and gradually add the flour mixture, mixing until just combined.
  • Fill either a cookie press or a pastry bag, fitted with a 1/4-inch pastry tip, with dough and press the dough into 3-1/2-inch long cylinders.
  • Apply a little more pressure halfway through the piping process to form ‘knuckles’.
  • Using a paring knife, gently score the top of the dough to form wrinkles.  
  • Press an almond into one end of each cookie to make the finger nail.
  • Transfer the cookie sheet to the oven and bake, checking almonds halfway through to ensure they are still in place, until golden-brown, about 10 to 12 minutes.
  • Allow the fingers to cool to the touch on baking sheet before transferring to a wire cooling rack to completely cool.

Happy Halloween!

Breakfast for Dinner – Kerrygold Cheddar, Bacon and Green Onion Waffles

No Comments 21 October 2014

Waffles for dinner? Why not?! Turning a morning dish into an evening meal might feel like cheating, but there’s no need to feel guilty. Breakfast for dinner can be a treat for the kids and a break for the cook. With plenty of Kerrygold Aged Cheddar and the crunch of smoky bacon, these waffles make a savory satisfying meal. Great with a vinegary red cabbage slaw or a peppery arugula salad, a wee touch of sweet is welcome — try a splash of maple syrup or a simple sauce of maple and whole-grain mustard.

If waffles alone seem a little slim, turn them into a sandwich. The indulgent Southern treat that pairs them with fried chicken plays perfectly with these waffles hugging a crisp, buttermilk-battered chicken cutlet. Not into frying? Grab a store-bought roast bird, pile on slices of the chicken and slather on some zippy maple mayo. Or skip the bird entirely, and slip on a sunny-side up egg; the soft yolk makes a tasty nod to Hollandaise. Whether chicken, egg, or plain and simple, no matter how you serve them, these waffles are definitely what’s for dinner.

Kerrygold Cheddar, Bacon and Green Onion Waffles

Preheat waffle iron. Preheat oven to 200 degrees. Place baking sheet lined with cooling racks in oven.


Cook 6 strips bacon until crisp; drain and set aside

Mix the following ingredients well in a large bowl:

  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar (light brown is best)
  • 1 teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons freshly ground black pepper

Make a well in the center of the combined ingredients, set aside.

Other ingredients

  • 3 large eggs
  • 6 tablespoons Kerrygold Unsalted Butter, melt and let cool 
  • 2 cups buttermilk
  • 6 strips crisply cooked bacon, crumbled
  • 1¼ cups Kerrygold Aged Cheddar, grated (these waffles are also great with Skellig)
  • 5 green onions, thinly sliced


  • Whisk eggs in a small bowl, pour into center of dry ingredients 
  • Add butter and buttermilk, and stir with a wooden spoon until just combined; this mixture will be lumpy. If too stiff, add a bit of buttermilk
  • Gently fold in bacon, cheese and onions
  • Coat waffle iron well with melted butter or cooking spray
  • Proceed making waffles, keeping finished waffles warm and crisp in oven on the baking sheet

Serve with warmed maple syrup, or maple-mustard sauce.

Buttery Blackberry Crisp – Gluten-free option!

No Comments 14 October 2014

Kate McDermott teaches the time-honored craft of pie making across the United States and at her home Pie Cottage. Creator and founder of Art of the Pie, Kate has taught thousands, and has been featured in the New York Times, Washington Post, USA Today and many more publications. Read more about her at www.artofthepie.com.


Buttery Blackberry Crisp

Crumbles, Crisps, Cobbler? They are similar and since they use the same ingredients, they are easily confused. The common theme is that they are delicious, very easy to make, and
are fruit topped by a pastry which can be:

  • biscuit dough or batter for a cobbler
  • butter, sugar and flour topping for a crisp
  • butter, sugar, flour, and nut topping for a crumble…plus some oatmeal!

Today we’ll be making a Gluten Free Blackberry Crisp using all purpose gluten-free flour and gluten-free rolled oats but you can easily substitute all-purpose flour and regular oats.

The first thing you’ll need are some fresh picked blackberries. Living in the Northwest where I do, just about every alley and roadside has brambles in the late summer and early fall with beautiful berries begging to be picked. When picking berries wear an old long sleeve shirt so as not to get your arms too scratched up and look for the blackberries that are big, plump, and come off of the vine easily.

You won’t have to pick too many either. About four cups will do just fine…plus a few more for sampling! If blackberries don’t grow near you, you can find them in season in your grocery produce section, and frozen blackberries will do just fine any time of the year.


Crumble Topping

  • 1/2 cup brown sugar, packed
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose gluten free flour mix*
  • 1 and 1/2 cup gluten free whole oats*
  • 1/2 stick of chilled Kerrygold Irish Unsalted Butter (8 tablespoons)
  • 1/2 cup of chopped pecans**


  • 4 cups of fresh or frozen blackberries
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • a small grating of nutmeg
  • 1/4 teaspoon cinnamon
  • Juice of 1/2 small lemon
  • 1 tablespoon orange liquor or teaspoon grated orange zest (optional)

*For a gluten-full topping, substitute an all-purpose flour and whole oats.

** For a nut free version, omit pecans.


  1. Preheat Oven to 400 degrees Fahrenheit
  2. Combine the sugar, salt, gluten-free flour, gluten-free oats in the bowl of a food processor.
  3. Cut the butter into 8 large pieces and place in the food processor bowl.
  4. Pulse the food processor about 20 times to cut the butter into the dry ingredients. It should look crumbly. Pulse more, if needed.
  5. Add the chopped nuts to the crumble mixture and pulse a few more times.
  6. Pour the mixture into a bowl and let chill for at least 15 minutes during which time you make the filling.
  7. Put berries, sugar, salt, nutmeg, cinnamon, lemon juice, and orange liquor or zest into a bowl, and gently mix with a spoon until the berries are well coated. Set aside and have a cup of tea while you wait for the crumble topping to finish chilling.
  8. Evenly spread the filling into a baking dish, tart, or pie pan.

Spread the crumbly topping evenly over the blackberry filling.
Pop the pan into the center of the preheated 400F oven and bake for 35 minutes.

You’ll want to let the crumble sit a bit before serving, but if you just can’t wait, place a scoop of ice cream on top to help it cool down. That will do nicely!

Serves 6-8

For Individual Servings: Divide the filling into ramekins, top with filling, place on a baking sheet, and bake as above.


Cheesy Inside and Out – Double-Faced Grilled Cheese Sandwiches

No Comments 09 October 2014

Cheesy Inside and Out – Double-Faced Grilled Cheese Sandwiches

Who doesn’t love those extra-baked edges of a mac and cheese, or the corners of a pan pizza where the cheese touches the pan? They’re the part of the dish that we fight over, the tasty bits where the cheese turns nutty and crisp. While those delicious accidents might be worth a tussle, here’s an easier way to make sure everybody gets more than their share. With these double-faced grilled cheese sandwiches, you have the usual creamy, melting cheese inside, while outside, gilding the lily, is a golden coating of that addictive, cheesy, caramelized crunch.

Ridiculously easy to make, you need only three ingredients — bread, butter and grated cheese. The best bread for the job is the stuff of all classic grilled cheese; white sandwich bread with the crusts on. You’ll want your cheese extra sharp, and Kerrygold Reserve Cheddar here is truly stellar. Gently crisped in Kerrygold Salted butter, this is grilled cheese gone glorious.

Double-Faced Grilled Cheese Sandwiches

The trick to crisping the cheese properly is to use a gentle, medium-low flame the entire time.

Per sandwich:


  • 2 tablespoons Kerrygold Salted Butter, divided 
  • 2 slices white sandwich bread
  • ½ cup grated Kerrygold Reserve Cheddar


  • Melt ¾ of the butter in a large non-stick skillet over medium-low flame, coating pan thoroughly
  • Place the bread side-by-side in the skillet
  • Cover one slice evenly with half of the grated cheese (about ¼ cup)
  • Top the cheese with the other slice of bread, with the butter side up
  • Sprinkle the buttered top evenly with about 2 tablespoons of the remaining grated cheese
  • Melt the remaining butter in the pan alongside the sandwich
  • Flip the sandwich immediately so the cheese-covered top is now facing down in the butter
  • Sprinkle remaining cheese on top of sandwich
  • Cook sandwich gently until the cheese on bottom is crisp and golden, about 3-4 minutes
  • Flip sandwich and cook until cheese on the second side is golden-crisp, another 3-4 minutes
  • Eat and enjoy immediately!

These sandwiches are pretty perfect as is, but if you like to have options, try any of these variations — (The trick is slice any additions cut very thin, so as not to slow the melting)
Top the “inside” cheese with:
– Bits of crisp bacon
– A tablespoon or so of caramelized onion
– A slice of prosciutto or deli-sliced ham
– A few paper-thin slices of apple (Granny Smiths are good)
– Thinly sliced scallion greens
– Small-diced roasted red pepper (or super-thin slices of jalapeño)


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