- 1/4 cup Kerrygold Pure Irish Butter, divided*
- 1 pound beef tenderloin steaks, 1 1/2 to 2-inches thick
- 3 tablespoons grainy Dijon mustard
- 2 tablespoons chopped fresh rosemary or thyme
- 1 1/2 teaspoons coarse ground pepper
- 24 baguette slices
Heat oven to 400° F. In ovenproof skillet, melt 1 tablespoon of the butter. Sear steaks over medium-high heat about 2 minutes each side. In bowl combine remaining butter, mustard, herbs and pepper. Spread 1 tablespoon of the mixture onto the baguette slices; spread remaining on top and sides of steaks. Bake steaks 8 to 10 minutes, remove from oven and let stand 5 minutes. Thinly slice on the diagonal and place on baguette slices, dividing equally. Makes 8 to 10 appetizers.
Note: You can substitute Kerrygold Pure Irish Butter with Kerrygold Garlic and Herb Butter and omit fresh herbs.
- 40 large cherry tomatoes
- 3 ounces (1/4-inch cubes) Kerrygold Aged or Reserve Cheddar Cheese
- 1/4 cup prepared pesto
- 1/4 cup crushed herb croutons
- 1 tablespoon Kerrygold Pure Irish Butter, melted
Heat oven to 450° F. Cut small piece off the bottom of each tomato to sit flat on baking sheet. With sharp knife cut top off each tomato; remove seeds with small spoon. Spoon pesto into tomatoes and top with cheese, dividing equally. Combine crumbs and butter and sprinkle over tomatoes. Bake 5 minutes or until bubbly. Serve warm. Makes 40 appetizers.
- 12 oz. artichoke hearts, chopped
- 1 cup mayonnaise
- 1 small clove garlic, minced
- 2 tablespoons oregano
- 2 tablespoons grated onion
- 2 cups Kerrygold Dubliner Cheese, grated
Combine all ingredients and spoon the mixture into an 8 inch baking dish. Bake for 30 minutes at 300° F. Serve with crackers, pita chips, or flat bread.
Plan to serve about four to five types of cheeses. To purchase, estimate about a total of four to six ounces per person. Select a variety of Irish cheeses, such as Kerrygold’s Blarney Castle, Dubliner, Aged or Reserve Cheddar and Swiss. Let cheeses sit at room temperature for about a half-hour before serving to bring out their full flavor. Set cheeses out on a wooden or marble board or a large serving tray or platter. Accompany in the traditional Irish manner, with any or all of these: Figs, Apricots, Red or Green Grapes, Cherries or Olives.
- 1 sheet puff pastry, thawed
- 1 cup shredded Kerrygold Ivernia Cheese
- Freshly ground pepper to taste
- 1/2 cup creme fraiche
- 1 (4-ounce) package very thinly sliced smoked salmon
- Tiny fresh dill sprigs
Heat oven to 400° F. Line two baking sheets with parchment paper. Roll puff pastry into a 14- X 14-inch square on a lightly floured board. Sprinkle evenly with cheese and pepper and cover with wax paper; press firmly into dough with a rolling pin. Cut dough into six equal strips vertically and five equal strips horizontally to make 30 pieces and place on baking sheets. Bake 8 to 10 minutes or until golden. Cool completely. (May be prepared a day ahead and stored airtight.) Spread equal dabs of creme fraiche on each puff. Top each with a small folded piece of salmon and dill sprigs. Makes 30 appetizers.
- 1 (15-ounce) package refrigerated pie crusts
- 1 cup shredded Kerrygold Aged or Reserve Cheddar Cheese
- 1 teaspoon poppy seeds
- Garlic salt
Heat oven to 400° F. Line two baking sheets with parchment paper. Knead all ingredients except garlic salt together for a few minutes. Form into walnut-size balls then roll out to form long thin sticks. Place on baking sheets and sprinkle with garlic salt. Bake 8 to 10 minutes or until golden. Makes about 32 straws.
- 1 (15-ounce) can small white beans, rinsed and drained
- 1 cup shredded Kerrygold Dubliner Cheese
- 3/4 cup sour cream
- 1 to 2 cloves garlic
- 1 1/2 tablespoons chopped fresh rosemary
- Freshly ground pepper to taste
- Dippers: colorful vegetable pieces, baguette slices or crackers
Puree beans, cheese, sour cream and garlic in a food processor until very smooth. Add rosemary; using on and off pulses, process until rosemary is finely chopped. Season with pepper. Serve with dippers. (Dip is best prepared a day or two in advance and refrigerated to meld flavors.) Makes about 2 cups.
Prep time: 40 minutes
Cook time: about 30 minutes total
Potatoes:
- 15 (1 1/2-inch) yellow, white or red potatoes (about 2 pounds)
- 1 package (7 ounces) Kerrygold Dubliner or Blarney Castle Cheese, shredded, divided
- 2 tablespoons Kerrygold Pure Irish Butter
- 3 tablespoons milk
- Salt and freshly ground pepper to taste
- Chopped fresh parsley (optional)
Fillings:
Mushroom Herb:
Melt 1 tablespoon Kerrygold Butter in a small skillet. Stir in 3/4 cup finely chopped wild mushrooms and 1 clove minced garlic. Cook and stir over medium heat for about 3 minutes, then stir in 1 tablespoon chopped fresh herbs.
Carrot Leek:
Melt 1 tablespoon Kerrygold Butter in a small skillet. Stir in 1/2 cup minced carrots, 1/2 cup sliced and coarsely chopped leeks and 1 clove minced garlic. Cook and stir over medium-low heat for about 5 minutes or until carrots are soft, then stir in 1/2 tablespoon chopped fresh dill.
Spinach Chive:
Melt 1 tablespoon Kerrygold Butter in a small skillet. Stir in 1 cup finely chopped, lightly packed fresh spinach and 1 clove minced garlic. Cook and stir over medium heat for 2 to 3 minutes to wilt spinach, then stir in 2 tablespoons snipped fresh chives.
Place potatoes in a large microwave-safe bowl. Add 2 tablespoons water; cover and cook on HIGH for 10 minutes, stirring or shaking potatoes after 5 minutes. Drain water and let stand until cool enough to handle. Cut each potato in half. Using a melon baller or very small spoon, scoop out the centers into a medium bowl, leaving a potato shell. Mash potato then stir in 2/3 of the shredded cheese, the butter and milk. Place equal amounts into 3 bowls, then stir 1 filling into each bowl; season each to taste with salt and pepper. Preheat oven to 425° F and line a large baking sheet with foil. Place potato shells on baking sheet and spoon equal amounts of filling into each. Place a large pinch of remaining cheese on top of each potato and bake for 15 minutes or until tops are lightly browned. Serve warm garnished with parsley, if desired. Makes about 30 appetizers.
- 4 cups low sodium chicken broth
- 1/4 cup Kerrygold Pure Irish Butter
- 1 cup polenta
- 2 cloves minced garlic
- 7 ounces shredded Kerrygold Dubliner Cheese
- 1/2 cup minced roasted red bell pepper
- 1 tablespoon minced fresh sage
- Pepper to taste
Butter a 13- X 9-inch baking dish. In medium saucepan bring broth and butter to boil. Add polenta; cook and stir over low heat 10 minutes. Add remaining ingredients and cook 5 minutes more. Pour into baking dish and chill at least 1 hour. Cut into 2-inch squares or diamonds. Serve at room temperature or grill a minute or two on each side. Makes 24 appetizers.
- 1/2 cup (1/4-inch cubes) Kerrygold Blarney Castle Cheese
- 1/2 cup (1/4-inch cubes) red apple
- 1/2 cup (1/4-inch cubes) smoked turkey
- 3 tablespoons minced fresh fennel
- 2 tablespoons sliced green onion (green part only)
- 2 tablespoons each lemon juice and extra virgin olive oil
- Pepper to taste
- 2 (2.1-ounce) boxes mini filo shells, thawed
In bowl combine all ingredients except shells. Chill 1 hour or up to several hours ahead. Spoon equally into shells and serve immediately. Makes 30 appetizers.