Kerrygold is a popular Irish brand sold in grocery stores around the country. The following are two recipes made with Kerrygold products and they are sure to impress your guests!
Kerrygold Irish Macaroni and cheese
- 1 pound macaroni, penne or ziti, cooked tender and cooled
- 4 tablespoons Unsalted Kerrygold Butter
- 3/4 cup onion, small dice
- Pinch of sugar
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 1 bay leaf
- 1/4 teaspoon ground cloves
- Salt and freshly ground black pepper
- 1 cup Kerrygold Aged or Reserve Cheddar, grated
- 1 cup Kerrygold Swiss, grated
- 1 1/2 cups Kerrygold Dubliner, grated
- 1/4 teaspoon ground nutmeg
- 1 cup breadcrumbs
- Cook pasta according to package instructions and set aside to cool. In a saucepan, melt Kerrygold Pure Irish Butter over medium heat, add onion and lightly season with salt. Add a pinch of sugar and cook onion until translucent.
- Add flour and cook for 2 to 3 minutes, stirring constantly. Do not cook long enough to color. Whisk in milk and cream and incorporate totally. Bring mixture to a simmer; add bay leaf and cloves.
- Reduce burner to low heat. Cook for 25 minutes, stirring occasionally. Turn off heat and remove bay leaf. Whisk in 1 cup each of the Kerrygold Cheddar and Swiss Cheeses, until incorporated. Season with salt, pepper, and nutmeg. In a large bowl, combine pasta and cheese sauce. Spoon into a 2 1/2-quart casserole dish. Combine remaining cheese. Top with grated Dubliner, thyme or other chopped herbs, and a small handful of breadcrumbs. Bake at 375° F for 8 to 10 minutes.
- For an added touch of hearty goodness, add 1/4 cup of cooked and chopped bacon or French ham or 1 1/2 cups of wild mushrooms sautéed in olive oil with chopped shallots and garlic. Adding chopped parsley or another favorite herb is also an easy and tasty option.
Sage & Walnut Tart with Irish Farmhouse Cheese
- 1 cup All-Purpose Flour
- 1/4 teaspoon salt
- 6 tablespoons Kerrygold Unsalted Butter (cubed & chilled)
- 1 tablespoon freshly chopped sage
- 1 cup Chilled Water (only use a little)
- 1 1/2 cups heavy whipping cream
- 1/4 cup fresh vegetable stock
- 4 medium-sized potatoes, peeled and halved.
- 1 turnip, peeled & thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup Coolea Cheese, peeled with a peeler
- 1/4 cup chopped walnuts
- freshly milled black pepper
- kosher salt
- few leaves of fresh sage (3-4)
- Pre Heat Oven to 425 degrees F. Lightly grease a 9″ round pie plate with the foil wrapper from the Kerrygold Butter. Dust with flour. In a food processor, add flour, salt, and butter. Pulse until the mixture looks like a coarse meal. Gradually add chilled water, a teaspoon at a time. Pulse until dough comes away from the sides of the bowl. Wrap the dough in plastic and refrigerate until ready to use.
- Add the turnip and potatoes to water in a medium-sized saucepan. Turn heat to high and cook until the water starts to boil. Drain them immediately and set them aside. When they are cooled, slice into 1/8″ slices. Mix stock and cream together in a small saucepan. Infuse with a few leaves of fresh sage. When warm, remove sage and discard.
- Take your pastry out of the oven at least 5 minutes before using it. Roll onto a floured surface, then place onto the prepared pie plate. Alternate layers of red onion, potato, and turnip. Pour cream mixture over, sprinkle with walnuts, and top with Coolea Cheese. Bake in the oven for 30 minutes.