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Butter makes everything better. I love it. Since forever. As a child, I passed up the candy dish to sneak into the butter dish.
What I really want for Christmas? A membership to an international butter-of-the-month club. There isn’t one. I’ve looked.
Among the world’s best is Irish butter from Kerrygold. I’m not the only one who thinks so.
Lonnie Ball and Jim Ferrero, owners of Hazel Artisan Bakery in North Canton, Ohio, sell Kerrygold to complement their homemade artisan breads, including the Irish soda bread they sell in honor of St. Patrick’s Day.
“We like it because the butterfat content is twice as much as regular butter,” said Ball, a pastry artist.
All that butterfat makes Kerrygold luxuriously creamy. And the richness? No doubt Ireland’s unique geography and climate comes into play. I picture happy cows grazing on lush pastures caressed by ocean breezes.
Ball agrees. “In Ireland, the cows are grass fed, which lends to the flavor of the butter,” he said.
At Buehler’s Fresh Foods in Jackson Township, Ohio, Kerrygold butter blows out of the deli in the weeks before St. Patrick’s Day, said manager Sherry Hundley. She knows why.
“I have nothing but good to say about it,” she said. “It’s really creamy. Really smooth. It’s a really good product.”
Irish butter is terrific in recipes such as Kerrygold’s Blue Cheese Potato Cakes.
Or just spread Kerrygold on toast. And when you do, take some advice from Ball.
“The secret is it has to be room temperature, just like cheese tastes better at room temperature,” Ball said. “Remember how grandma used to keep her butter on the table? It spreads better, and just tastes better on the palate.”
Quality butter isn’t cheap. Expect to pay about $5 to $6 for a half pound of Kerrygold. It’s worth it.
BUTTERED CABBAGE
1 pound fresh Savoy cabbage
2 tablespoons Kerrygold Irish butter (or more if you like)
Salt and freshly ground pepper
A dab of butter
Remove tough outer leaves and divide the cabbage into 4. Cut out stalks and then cut each section into fine shreds across the grain. Put 2 or 3 tablespoons of water into a wide saucepan with butter and a pinch of salt. Bring to a boil, add cabbage and toss constantly over high heat, then cover for a few minutes. Toss again and add some more salt, freshly ground pepper and top with butter. Serve immediately. Serves 6.
Butter makes everything better. I love it. Since forever. As a child, I passed up the candy dish to sneak into the butter dish.
What I really want for Christmas? A membership to an international butter-of-the-month club. There isn’t one. I’ve looked.
Among the world’s best is Irish butter from Kerrygold. I’m not the only one who thinks so.
Lonnie Ball and Jim Ferrero, owners of Hazel Artisan Bakery in North Canton, Ohio, sell Kerrygold to complement their homemade artisan breads, including the Irish soda bread they sell in honor of St. Patrick’s Day.
“We like it because the butterfat content is twice as much as regular butter,” said Ball, a pastry artist.
All that butterfat makes Kerrygold luxuriously creamy. And the richness? No doubt Ireland’s unique geography and climate comes into play. I picture happy cows grazing on lush pastures caressed by ocean breezes.
Ball agrees. “In Ireland, the cows are grass fed, which lends to the flavor of the butter,” he said.
At Buehler’s Fresh Foods in Jackson Township, Ohio, Kerrygold butter blows out of the deli in the weeks before St. Patrick’s Day, said manager Sherry Hundley. She knows why.
“I have nothing but good to say about it,” she said. “It’s really creamy. Really smooth. It’s a really good product.”
Irish butter is terrific in recipes such as Kerrygold’s Blue Cheese Potato Cakes.
Or just spread Kerrygold on toast. And when you do, take some advice from Ball.
“The secret is it has to be room temperature, just like cheese tastes better at room temperature,” Ball said. “Remember how grandma used to keep her butter on the table? It spreads better, and just tastes better on the palate.”
Quality butter isn’t cheap. Expect to pay about $5 to $6 for a half pound of Kerrygold. It’s worth it.
BUTTERED CABBAGE
1 pound fresh Savoy cabbage
2 tablespoons Kerrygold Irish butter (or more if you like)
Salt and freshly ground pepper
A dab of butter
Remove tough outer leaves and divide the cabbage into 4. Cut out stalks and then cut each section into fine shreds across the grain. Put 2 or 3 tablespoons of water into a wide saucepan with butter and a pinch of salt. Bring to a boil, add cabbage and toss constantly over high heat, then cover for a few minutes. Toss again and add some more salt, freshly ground pepper and top with butter. Serve immediately. Serves 6.
IRISH GARLIC BUTTER
8 tablespoons Kerrygold Irish butter
2 tablespoons finely chopped parsley
3-5 cloves crushed garlic
A few drops of freshly squeezed lemon juice
Whip the butter, then add in the parsley, garlic and a few drops of lemon juice at a time. Roll into butter pats or form into a roll and wrap in parchment paper or foil, twisting each end. Refrigerate to harden. Slather over bruschetta or toast, or enjoy with grilled fish, meat, or vegetables.
CELTIC APPLE CRUMBLE WITH IRISH WHISKEY CREAM SAUCE
Filling:
1⁄3 cup water
2 tablespoons Irish whiskey
1⁄2 cup golden raisins
1 teaspoon vanilla extract
4-5 large Granny Smith apples, peeled, cored, and sliced
1⁄3 cup granulated sugar
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
Crumble:
1 cup all-purpose flour
1⁄2 cup (packed) light brown sugar
6 tablespoons Kerrygold Irish butter
1 cup quick-cooking (not instant) Irish oatmeal, such as Flahavan’s or McCann’s brand
To make the filling, in a small saucepan over medium heat, bring water and whiskey to a boil. Stir in raisins and vanilla. Remove from heat, cover, and let stand for 1 hour, or until raisins have absorbed most of the liquid.
Preheat the oven to 375 degrees. Butter an 8- or 9-inch square glass baking dish. In a large bowl, toss apples with sugar, cinnamon and ginger. Stir in raisins and cooking liquid and arrange in prepared pan.
To make crumble, combine flour, brown sugar and butter in a food processor. Pulse 4-5 times to form coarse crumbs. Stir in oats. Sprinkle mixture over fruit and bake for about 40 minutes, or until topping is golden and apples are tender. Serve warm or at room temperature with Irish Whiskey Cream Sauce. Serves 6-8.
IRISH WHISKEY CREAM SAUCE
1 cup heavy (whipping) cream
2 tablespoons honey
2 tablespoons Irish whiskey
In a deep bowl, beat cream with an electric mixer on high until soft peaks form. Dissolve honey in whiskey. Fold honey mixture into whipped cream and spoon over the crumble.
BLUE CHEESE POTATO CAKES
1-1⁄2 to 1-3⁄4 pounds baking potatoes, peeled and cut into 2-inch pieces
2 tablespoons unsalted Kerrygold Irish butter
2 tablespoons minced fresh chives
1 tablespoon minced garlic
1⁄4 teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
2 tablespoons minced fresh dill
2 tablespoons minced fresh flat-leaf parsley
1 cup crumbled blue cheese
1 egg yolk
1 cup all-purpose flour
2 eggs beaten with 1⁄2 cup milk
1 to 1-1⁄2 cups seasoned bread crumbs
1 to 1-1⁄2 cups canola oil
Sour cream or crème fraîche for topping
Cook the potatoes in boiling salted water for 12 to 15 minutes, or until tender. Drain and mash. In a small skillet over low heat, melt butter. Sauté chives and garlic for 1-2 minutes, or until soft. Stir into mashed potatoes. Stir in nutmeg, salt, pepper, dill, and parsley. Remove from heat and cool completely.
Stir in blue cheese and egg yolk. The cheese should remain in lumps scattered through the potatoes. Shape potato mixture into 12 cakes and refrigerate for 20 minutes to firm. Lightly dredge each cake in flour, then coat with egg-milk mixture, and dredge in bread crumbs.
In a large skillet over medium-high heat, heat oil. Working in batches, add potato cakes and cook for 3-5 minutes on each side, or until browned. Serve with a dollop of sour cream or crème fraîche. Makes 12 cakes.
Canton, Ohio, Repository.
