MAY YOUR DAY BE TOUCHED BY A BIT OF IRISH LUCK!
Ireland is famous for it’s creamy delicious butter produced by grass fed cows who are said to produce “the sweetest, richest milk in the world.” Irish cows grazing in open pastures are happy cows, yielding superior summer milk that is used for making Kerrygold butter!
The rains, winds and warming influences of the Gulf Stream contribute to the lush greening of the “Emerald Isle. ” The grass in Ireland grows fast and thick, and is chock full of nutrients. Nature’s abundant green color is said to exist in forty different shades.
Kerrygold Pure Irish Butter is a European-style butter that is dense, creamy and delicious – with more character than many American butters. The tangy flavor of the unsalted butter is a little something extra from the rich, grass diet of Irish cows and from the lactic acid bacteria added to the churned butter to induce fermentation. This gives the taste a more complex quality, similar to the slightly soured milk flavor of raw cream that was once in common use. This is classic European butter at its best.
This lovely butter, one of my favorite brands, is the perfect condiment for potatoes and Irish soda bread, and any other kind of bread you could ever imagine! It is also excellent for baking and other cooking needs. The Irish butter has a bright, natural yellow color from the beta–carotene in Ireland’s lush grass.
Kerrygold Pure Irish Butter is available in 3 flavors: Salted Sweet Cream (80 percent fat), Unsalted (Cultured Cream Butter – 82 percent fat) and Garlic & Herb. It is available around Columbia in most grocery stores. Pick up a 1/2 pound bar today – St. Patrick’s Day – and offer a toast to the Irish! You will love the taste!
IRISH ALMOND BUTTERBALLS (photo above)
These tasty cookies are delectable with a cup of hot tea or during a coffee break!
- 1-1/4 cup unbleached all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 12 tablespoons (6 ounces) Kerrygold Irish Butter, room temperature (3/4 cup or 170 g.)
- 3/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/4 cup lightly toasted, ground, blanched almonds
- 1-1/2 cups confectioners’ sugar
- 1 teaspoon almond extract
- 1 to 2 tablespoons heavy cream, as needed to thin for coating
Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Sift first 4 dry ingredients together and set aside. In a large bowl cream the butter, confectioners’ sugar and vanilla until smooth and creamy. By hand stir in almonds, reserved flour mixture and vanilla. Roll dough into balls using 1 tablespoon per cookie. Place on baking sheets, about 1-1/2 inches apart. Bake cookies 12 to 15 minutes or until firm and lightly golden brown on the bottom edges. Remove to a rack and cool. Combine Almond Glaze ingredients and spoon over cookies to glaze. (Cookie tops can also be dipped into glaze.) Let cookies dry for about 1 hour then store in an airtight container. Around 32 cookies. Recipe from the kitchen of Susan Fuller Slack
This recipe comes from Mary Burns of Kanturk, a farmhouse cheese maker since the 1970’s. Her dairy farm has been in the family 150 years. Milk from the farm is pooled with neighboring farms and used for the butter and cheeses produced and sold in the United States under the Kerrygold name. Mary serves these hot, tender scones at teatime with Irish Kerrygold butter and home made jam. She says the scones are more muffin-like in texture; the dough will be moist and wet, which ensures a tender texture.
- 1 3/4 cups (about 8 ounces) all-purpose flour
- 1/4 cup sugar, plus additional for sprinkling over tops
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons (2 ounces) cold Kerrygold Pure Irish Butter, cut into pieces
- 1/3 cup raisins
- 1/2 cup whole milk
- 1 large egg, plus additional beaten egg for brushing over tops
Heat oven to 425 degrees F. Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl. Using fingertips or pastry blender, rub or cut butter into flour mixture to form coarse crumbs. Add raisins. Whisk together milk and 1 egg. Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed.
Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces of dough. (Do not over knead.) Pat dough to 1 1/2-inch thickness. Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out about 6 rounds, recombining scraps as necessary. Place rounds on lightly buttered baking sheet. Brush tops with additional beaten egg; sprinkle with additional sugar. Bake until golden brown, about 14 to 17 minutes, rotating pan halfway through baking for more even browning. Serve warm with Kerrygold Irish Butter and jam. Makes about 6 servings
Recipe from Kerrygold.
KERRYGOLD IN THE NEWS………
- The Irish Dairy Board, (Kerrygold) is sponsoring the “Rachel Allen eBook Giveaway, which began March 10th and will end around December 31. Kerrygold will give away 10,000 downloads of the cookbook. It contains about 20 recipes from Rachel Allen’s new cookbook, Favorite Food at Home. Rachel is a popular TV chef and author of four books in Ireland. She teaches at the acclaimed Ballymaloe Cookery School. No purchase is necessary. Offer is open to all legal residents of the United States and the District of Columbia (except New York) who are 18 years of age or older. This offer excludes immediate family members of employees of Kerrygold and HarperCollins, and each of their respective parents, subsidiaries, affiliates, assigns, advertising, promotional and fulfillment agents, attorneys, and other representatives and the persons with whom each of the above are domiciled. Offer void outside the United States and wherever prohibited or restricted by law.” Redemption Code: KGLD-0319-2010-RACB
- Margaret Johnson is featured in the March issue of Cooking Light Magazine, entitles, “A Bit of Irish Warmth.” She shares a Brown Soda Bread recipe, served at nearly every meal in Ireland. You can embellish the bread with nuts, dried fruits and seeds. Spread your slice with Kerrygold butter, of course.
- Cooking Light Magazine has named Kerrygold Reduced Fat Aged Cheddar the Best Reduced-Fat cheese. Check out the article on page 136.
- Visit Saveur Magazine at http://www.saveur.com/market_client.jsp?ID=33756 for information on Kerrygold Artisanal Cheese & Dairy products.
- The Country Cooking of Ireland, has been written by Saveur magazine’s co-founder and its second editor in chief, Colman Andrews. Published by Chronicle Books, (c.2009), it is a generous collection of more than 225 recipes and over a hundred photos that capture the vibrancy of the food, the land and the Irish people. “The quality of butter can make a difference in the outcome of a recipe.” Andrews said. “Originally, the classic Italian recipe for Fettuccine Alfredo had no cream – it called for butter and Parmesan cheese, period. Recipes began to add cream because American butter was watery, and the sauce didn’t get the nice, thick coating on the pasta. If you make Fettuccine Alfredo with Kerrygold Butter and good Parmigiano, you don’t need the cream.”
- Some Irish families enjoy a “market plate” on St. Patrick’s Day. After the parades, singing and dancing, they serve a beautifully arranged assortment of cold meats, smoked salmon, smoked duck or chicken or ham, roasted red peppers, sliced cucumbers, Irish cheeses, grainy mustards, chutney, hearty brown bread or rustic sourdough bread and creamy Irish butter. It sounds like the perfect meal after a wonderful day of fun.
Here are several posts I have written with wonderful Irish recipes for today – or for any day of the year! Enjoy!
- For additional Irish recipes, read my post, BEYOND CORN BEEF.
- If you are looking for a fabulous CHOCOLATE WHISKEY CAKE, read no further!
- “COFFEE, STRONG AS A FRIENDLY HAND“……Read a fascinating story about Irish coffee and find a great recipe.
- Here is a recipe for IRISH SODA BREAD to serve with your delicious Irish Kerrygold butter.
- Finally, GOING GREEN ON ST. PATRICK’S DAY.
All cookie and butter photos © Susan Fuller Slack
Photo of Rachel Allan and market plate from Kerrygold.