From Irish Pastures Comes a Pot of Gold

(Family Features) Yes, there’s a pot of gold at the end of the rainbow. It’s found in each blade of grass growing in Ireland’s lush pastures. Small herds of cows graze freely, and the milk, rich in beta-carotene from the grass, produces butter and cheeses of an exceptionally golden hue.

Thousands of years before the Irish discovered potatoes, dairy cows, milk and butter were being woven into the fabric of Irish society, according to the Cork Butter Museum in Cork City, Ireland. The Cork Butter Exchange, a market created by the merchants of Cork City in 1769, was in its time, the largest butter market in the world, exporting as far away as Europe and America.
Today, dairy products continue to play an important role in Irish cooking. Cooperatives of farmers, creameries and cheesemakers provide delicious Irish butter and cheeses throughout the U.S. under the Kerrygold label.
Here are some iconic recipes from some stars of Irish cooking, using Kerrygold cheeses and butter. To learn more about Kerrygold, and for where-to-buy information, visit www.kerrygold.com/usa.

Dubliner Shepherd’s Pie

“Our family loves a hearty shepherd’s pie after a long day working on the farm. Because our cows produce milk to make Kerrygold Dubliner Cheese, we like to add some shredded Dubliner to the potato crust.” — Donal Murphy, Kerrygold dairy farmer, Bandon, County Cork, Ireland

Servings 4

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Ingredients

  

• Potato Topping:
• 1 1/4 pounds russet potatoes peeled and cubed
• 2 tablespoons Kerrygold Irish Butter
• 1/3 cup milk
• 1 cup shredded Kerrygold Dubliner Cheese
• 1/2 teaspoon salt
• Filling:
• 1 pound lean ground beef
• 2 tablespoons Kerrygold Irish Butter
• 1 medium onion chopped
• 4 small carrots peeled and
• sliced 1/4-inch thick
• 2 tablespoons flour
• 3/4 cup Guinness Stout
• 3/4 cup beef stock
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 cup frozen peas thawed

Instructions

 

• Preheat oven to 375°F and lightly butter an 11- x 7-inch baking dish. Cook potatoes in boiling water for 15 minutes or until very tender; drain well. Mash with butter and milk until smooth, then stir in cheese and salt and set aside.
• Crumble beef into a medium skillet and cook until no longer pink; remove from skillet and set aside. In same skillet, melt butter. Add onion and carrots; cook for 10 minutes over medium heat to soften, stirring occasionally. Stir in flour and cook for 1 minute more.
• Add Guinness, stock, thyme and salt; cook and stir until mixture is slightly thickened then stir in peas and cooked beef. Spoon into prepared baking dish then spread potato mixture over the top. Bake for 20 to 25 minutes or until top is lightly browned.

Keyword: beef, holiday, St. Patrick’s Day

Source: Kerrygold/Irish Dairy Board

Roasted Root Vegetable Soup

“You can substitute pumpkin, turnip or celeriac for the swede (rutabaga), or just use a mixture — this is a very flexible recipe.” — Neven Maguire, chef/owner of the renowned MacNean House and Restaurant in Blacklion, County Cavan, Ireland; popular TV cooking star and cookbook author

Servings 4

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Ingredients

  

• 1 small swede rutabaga cut into cubes
• 2 carrots cut into cubes
• 1 parsnip cut into cubes
• 3 tablespoons olive oil
• 4 tablespoons 1/4 cup Kerrygold Irish Butter
• 1 onion finely chopped
• 2 celery stalks finely chopped
• 1 garlic clove crushed
• 1 teaspoon chopped fresh thyme
• 1 quart 4 cups vegetable stock
• 1/2 cup single cream or substitute half and half
• Salt and freshly ground black pepper

Instructions

 

• Preheat oven to 400°F. Place swede, carrots and parsnip on baking sheet and drizzle with 2 tablespoons olive oil. Season generously and roast for 25 to 30 minutes until golden brown and tender, shaking baking sheet occasionally to ensure even cooking.
• Meanwhile, heat remaining tablespoon olive oil and butter in large heavy-based pot, and add onion, celery, garlic and thyme. Cook for 4 to 5 minutes until softened but not browned, stirring occasionally.
• Add roasted root vegetables to pan and then pour in stock. Bring gently to boil, then reduce heat, cover and simmer for 25 to 30 minutes until completely tender, stirring occasionally. Purée with a hand blender until completely smooth.
• To serve, stir cream into soup. Gently heat through and season to taste, then ladle into warmed bowls.

Notes

Note: You don’t have to add the cream if you’re watching the calories, but you might need a little extra stock to thin the soup.

Keyword: beef, holiday, St. Patrick’s Day

Source: Kerrygold/Irish Dairy Board

Rhubarb Crumble

“Crumbles are the ultimate comfort food. Vary the fruit according to the season.” — Darina Allen, founder of the world-famous Ballymaloe Cookery School in Shanagarry, County Cork, Ireland

Servings 6

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Ingredients

  

• Filling:
• 1 1/2 pounds rhubarb cut in 1/2-inch slices
• 1/2 cup sugar
• Crumble:
• 4 tablespoons 1/4 cup Kerrygold Irish Butter
• 4 ounces scant 1 cup white flour, preferably unbleached
• 1/4 cup superfine sugar

Instructions

 

• Preheat oven to 350°F. In bowl, mix filling ingredients; turn into a 1-quart (4 cups) capacity pie dish.
• Rub butter into flour just until mixture resembles coarse breadcrumbs, then stir in sugar.
• Sprinkle this mixture over rhubarb in the pie dish. Bake for 30 to 45 minutes until topping is cooked and golden. Serve with whipped cream and soft brown sugar, or try stirring a little Amaretto into your cream.

Notes

Recipe adapted from the “Ballymaloe Cookery Course Book” published by Kyle Cathie.

Keyword: holiday, St. Patrick’s Day

Source: Kerrygold/Irish Dairy Board