Tag archive for "featured"

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.


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

No Comments 01 July 2014

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

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

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


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


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


Enjoy your fabulous party!


Dubliner and Bacon-Roasted Potato Salad


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


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

Serves 10-12

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




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

No Comments 27 June 2014

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


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


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


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


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

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


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

No Comments 20 June 2014

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


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.

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