- 1 pound loaf frozen bread dough, thawed thoroughly according to package instructions
- Olive oil
- 4 plump dried figs, each cut into 8 wedges
- 3 1/2 oz coarsely grated Kerrygold Dubliner Cheese
- 1/2 cup coarsely chopped walnuts
- Freshly ground black pepper
Heat oven to 450° F. Place dough on a lightly floured surface and roll into a smooth ball. Cover with a towel and let rest 10 minutes. Roll out the dough into a rough oval shape (about 15 x 10 inches) and a little less than 1/2-inch thick. If the dough resists your efforts to roll it out nice and large, cover with a towel and let rest about 5 minutes longer, then roll again. Transfer dough to lightly oiled baking sheet and cover dough for 15 to 20 minutes, until slightly risen. Dimple with your fingers every inch or so and brush all over with olive oil. Scatter evenly with figs, cheese and walnuts. Bake about 8 minutes, until edges are golden and cheese has melted. Season with black pepper, cut into wedges and serve immediately.
To make dough from scratch; Combine 3 1/2 cups all-purpose flour, 1 package rapid-rising dry yeast, 1 tablespoon sugar and 1 tablespoon salt in a food processor and pulse to blend. With motor running, add 1 1/4 cups warm water (110° F) and 2 tablespoons olive oil in a steady stream and pulse until the dough comes together in a rough mass. Process for about 40 seconds more, then remove from the processor and knead into a smooth ball on a lightly floured surface. Place in a large, oiled bowl and cover with plastic wrap. Set in a warm place for about 1 1/2 hours or until doubled in bulk. Punch down and refrigerate until ready to roll out, up to 3 hours.
Serves 4 to 6
- 12 slices rustic walnut bread (1/4 inch thick and about 4 inches wide; 7 to 8 ounces total)
- 2 tablespoons Kerrygold Pure Irish Butter, softened
- 2 tablespoons Chutney (see Apple-Pear Chutney recipe below)
- 4 ounces Kerrygold Blarney Castle Cheese, cut into 12 long slices (1/8 inch thick and 1 inch wide)
Starting with two slices of bread, spread 1/2 teaspoon butter evenly onto one side of each piece. Spread 1 teaspoon chutney onto unbuttered side of one slice, and top with 2 slices of cheese. Place second slice of bread, unbuttered side down, on cheese. Repeat to make 6 more sandwiches.
Place sandwiches in a large frying pan, in batches if necessary, over medium-high heat. Cook, turning once with a spatula, until cheese melts and both sides are evenly browned, 1 to 2 minutes per side. Cut sandwiches into quarters. Serve hot. Makes 24 quarters.
Apple-Pear Chutney
- 1/3 cup chopped onion
- 3/4 cup golden raisins
- 1 1/2 cups diced apples
- 1 1/2 cups diced pears
- 1/3 cup vinegar
- 1 teaspoon minced fresh ginger
- 1 cup packed brown sugar
In a large, nonreactive saucepan, combine all the ingredients. Bring to a boil, then reduce heat to medium-low and cook, uncovered, for 20 to 25 minutes, or until thickened. Let cool to room temperature. Cover and refrigerate for up to 2 weeks. Serve at room temperature. Makes 1 1/2 cups.
Irish cheese and chutney are a classic combination - cilantro adds a delectable twist.
- 2 pieces whole wheat bread, preferably a grainy or sprouted wheat
- 2 teaspoons mango chutney or Branston Pickle*, or to taste
- A few drops of hot sauce such as Tabasco, if desired
- 2 to 3 oz Kerrygold Aged Cheddar Cheese, cut into thin slices
- About 1 tablespoon cilantro leaves, coarsely cut up
- 1 teaspoon Kerrygold Pure Irish Butter or as needed, at room temperature
Lay one slice of bread on a working surface and spread with chutney or Branston Pickle. If desired, shake a few drops of hot sauce on top. Top with cheese, sprinkle with cilantro then cover with second piece of bread and press down to keep sandwich anchored together. Heat a nonstick frying pan or grilled cheese sandwich maker until hot. Spread half the butter onto the top of the sandwich, then turn over and spread second side. Alternatively, melt the butter in the pan. Add sandwich and cook over medium heat, then turn heat to low. If desired, top sandwich with a heavy lid or other object to flatten and press sandwich as it browns. You want the bread crisp and the cheese melted, and pressing helps this. If you have no weight to use, simply press with a spatula from the beginning of its cooking time. If sandwich threatens to burn, turn heat down to very low. If sandwich seems too dry on the outside, add a little more butter. When gold and crisp and oozing melted cheese, remove from pan and cut into halves or quarters and eat right away! Makes 1 serving.
*Branston Pickle is a mild chutney-like English relish
"Kerrygold Butter and cheese are regulars in my kitchen. I buy them all the time, and have for years. I don't know, perhaps it's my imagination, but to me they taste like fields of spring greenery in Ireland!" - Marlena Spieler
- 2 slices oatmeal or similar light, white bread
- 2 oz of Kerrygold Aged Cheddar Cheese, thinly sliced
- 1/4 to 1/2 ripe but firm pear, unpeeled and thinly sliced
- Pinch of cumin seeds
- 1 teaspoon Kerrygold Pure Irish Butter or as needed, at room temperature
Lay the bread on a working surface. Top with about half the sliced cheese, then a layer of pear, then the rest of the cheese and a sprinkling of cumin seeds. Top with second piece of bread and press down to keep sandwich anchored together. Heat a nonstick frying pan or grilled cheese sandwich maker until hot. Spread half the butter onto the top of the sandwich, then turn over and spread second side. Alternatively, melt the butter in the pan. Add sandwich and cook over medium heat, then turn heat to low.
If desired, top sandwich with a heavy lid or other object to flatten and press sandwich as it browns. You want the bread crisp and the cheese melted, and pressing helps this. If you have no weight to use, simply press with a spatula from the beginning of its cooking time. If sandwich threatens to burn, turn heat down to very low. If sandwich seems too dry on the outside, add a little more butter. When gold and crisp and oozing melted cheese, remove from pan and cut into halves or quarters and eat right away!
Serves 1.
Irish Cheddar Cheese transforms this chowder, making it irresistibly rich and creamy.
- 6 oz pancetta or bacon, chopped
- 1 medium onion, peeled and chopped
- 1 lb Yukon Gold potatoes, unpeeled, cut into 1/2 inch chunks
- 1 cup chopped celery, including a few leaves
- 1 1/2 cups chicken broth
- 1 cup low-fat buttermilk
- Salt and pepper
- 1 cup (4 oz) Kerrygold Aged Cheddar Cheese, shredded
In large saucepan, over medium-high heat, add pancetta and cook, stirring until crisp and brown, about 5 minutes. Remove from pan with slotted spoon and drain on paper towels. Discard all but 1/2 teaspoon fat from pan. Add onion to pan and stir often over high heat until very lightly browned, 4 to 5 minutes. Add potatoes, celery and broth. Cover, bring to a boil and cook until potatoes are tender, about 12 minutes. Add buttermilk and pancetta and stir until hot, 1 to 2 minutes. Season with salt and pepper. Remove from heat, stir in cheese, ladle into bowls and serve immediately. Makes 4 servings.
Serve this Irish version of a chef's salad with dark bread and Irish butter, and a glass of Guinness.
Dressing:
- 1/3 cup vegetable oil
- 3 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon chopped fresh tarragon, optional
- Salt and pepper
Salad:
- 8 large butter lettuce leaves, rinsed and crisped
- 6 to 8 oz Kerrygold Dubliner Cheese, sliced
- 2 or 3 large hard-cooked eggs, peeled and cut in wedges
- 1 1/2 cups thinly sliced English cucumber
- 1 can (15 oz) sliced pickled beets, drained; or fresh-cooked beets
To make dressing:
In small bowl, whisk or stir together oil, vinegar, mustard, tarragon if used, and salt and pepper to taste.
To make salad:
Line 4 dinner plates with lettuce. Arrange equal portions of cheese, egg, cucumber and beets on lettuce. Drizzle dressing equally over salads. Makes 4 servings.
- 1 cup chopped firm pears or tart apples
- 3/4 cup (3 ounces) diced Kerrygold Aged Cheddar Cheese
- 1/2 cup diced celery
- 1/4 cup dried cranberries or raisins
- 1/4 cup (1 ounce) chopped pecans or walnuts
- 1/4 cup lemon yogurt
- 2 tablespoons mayonnaise or mayonnaise-type salad dressing
- 1/2 teaspoon ground ginger
- 2 whole-wheat pita pockets
- 1 cup baby spinach or leaf lettuce
In a medium bowl, combine pears, cheese, celery, cranberries and pecans. In a separate small bowl, combine yogurt, mayonnaise and ginger. Add to pear mixture. Blend gently. Set aside. To assemble sandwich, cut each pita pocket in half and gently pull apart to form pocket. Line each of four pita pocket halves with spinach or lettuce, dividing equally. Stuff with the pear mixture, dividing equally. Wrap each half well in plastic wrap, and pack to carry.
Makes 4 pita pockets (2 pockets per serving).
Variations: Substitute Cheddar with Dubliner, Blarney Castle, Kerrygold Swiss or Kerrygold Reduced-Fat Cheddar. For kids with nut allergies, eliminate nuts. Per serving, the recipe will lack the 1 ounce meat alternate, but will still make a nutritious lunch.
- 6 (3/4-inch thick) slices rustic brown or whole grain bread
- 8 ounces thinly sliced ham
- 12 tomato slices
- 1 package (7 ounces) Kerrygold Dubliner or Blarney Castle Cheese, thinly sliced
- Mustard Dill Dressing (recipe follows)
- 4 cups mixed baby greens
- 6 tablespoons marinated, pitted olive wedges (black and green)
Heat oven to 400° F. Place bread slices on a baking sheet and top with ham, tomatoes and cheese, dividing equally. Bake for 5 minutes to warm ham and lightly melt cheese. Place dressing in a medium bowl; add greens and toss well to coat. Arrange sandwiches on 6 plates. Pile greens on top and sprinkle with olives, dividing ingredients equally. Makes 6 servings.
Mustard Dill Dressing
In a small food processor, combine 2 tablespoons extra virgin olive oil, 1 tablespoon white wine vinegar, 1 tablespoon chopped fresh dill, 1 teaspoon spicy brown or Dijon mustard and 1 clove garlic, chopped; puree until smooth. Season to taste with salt, sugar and freshly ground pepper. (If you have no small food processor, finely chop dill and garlic and whisk ingredients together.)
- 3/4 cup (3 ounces) shredded Kerrygold Reduced Fat Aged Cheddar Cheese
- 1/2 cup corn kernels (drained if canned)
- 1/4 cup chopped red or green bell pepper
- 2 tablespoons chopped green onion
- 1/2 teaspoon Southwest seasoning*
- Dash of hot sauce, optional
- 2 (10-inch) tortillas (chipotle, sun-dried tomato or whole wheat)
- 1/2 cup vegetarian refried beans
- 2 cups shredded green or red leaf lettuce
- 4 ounces cooked skinless, boneless chicken sliced (from leftover rotisserie chicken or grilled the night before), optional
* Substitution: 1/4 teaspoon chili powder and 1/4 teaspoon cumin
In a medium bowl, combine cheese, corn, red pepper, onion, seasoning and hot sauce if used. Mix. Set aside. Spread each tortilla with half the refried beans, leaving a 1-inch edge without beans. Top each tortilla with lettuce, chicken (if used), and cheese-corn mixture, dividing equally. Fold each tortilla about 1 inch on two opposite sides toward the inside, then roll. Wrap well in plastic wrap, and pack to carry. Makes 2 sandwiches.
Variations: Try other Kerrygold cheeses such as Dubliner, Blarney Castle, Swiss or Aged or Reserve Cheddar Cheese.
Soufflés
- 3 tablespoons Kerrygold Pure Irish Butter, plus more for greasing ramekins
- 1 1/4 cups milk, preferably whole milk
- Pinch freshly grated nutmeg
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- Pinch English-style dry mustard
- Pinch ground red (cayenne) pepper
- 3/4 cup (about 3 ounces) shredded Kerrygold Dubliner Cheese
- 3 large eggs, separated
Salad
- 1 cup good-quality balsamic vinegar
- 5 ounces (about 10 cups) mixed baby greens
Heat oven to 400° F. Generously butter six 6-ounce ramekins (3 1/2-inch diameter); set aside. In 2-cup glass measure, microwave milk and nutmeg on HIGH until hot, about 1 1/2 minutes. In medium saucepan, melt 3 tablespoons butter over medium-low heat. Whisk in flour, salt, dry mustard and red pepper to make a roux; cook 1 minute. Gradually add hot milk, whisking until smooth. Bring to a simmer; cook 3 minutes, whisking frequently. Remove from heat; stir in cheese until melted. Add egg yolks; mix until blended.
In electric mixer bowl, using whisk attachment, beat egg whites until stiff but not dry. Stir 1/4 of egg whites into cheese sauce to lighten. Gently, but thoroughly, fold in remaining whites until blended. Evenly spoon into buttered ramekins; place ramekins in 13 x 9-inch baking pan. Place pan on center oven rack. Add enough hot water to baking pan to reach halfway up sides of ramekins. Bake until puffed and golden brown, about 18 to 20 minutes.
Meanwhile, in small saucepan, heat balsamic vinegar to a boil over medium-high heat. Boil slowly until reduced to a thin syrup, about 10 to 12 minutes. Remove from heat; set aside.
The soufflés can be served immediately, as is, or cooled and reheated for serving later. To serve immediately, place ramekins on salad plate. Arrange approximately 1 1/2 cups salad greens to the side; drizzle with balsamic syrup.
Twice-Baked Soufflé Variation: To serve soufflés later, cool on wire rack. (Soufflés will fall slightly.) When cool, run small knife along edge to loosen soufflés. Turn out, upside down, onto ovenproof dish. When ready to serve, heat oven to 425° F. Sprinkle about 2 teaspoons shredded Dubliner Cheese over each soufflé. Season 3/4 cup heavy cream with salt and pepper; pour over tops, covering completely. Heat in oven until tops are light golden, about 10 minutes. Using metal spatula, carefully lift and transfer soufflés to salad plates; serve with salad greens and balsamic syrup as described above. Makes 6 servings.