When it comes to entertaining this festive season did you know you can add the same sparkle to your kitchen as many celebrity chefs? Simply add Kerrygold into the mix. Recipe developer Clare Anne O’Keefe is another in-the-know Kerrygold fan who always reaches for it, especially at this time of year: “I love Kerrygold Butter and Cream Cheese as part of my festive feast planning. Using great ingredients to start with means I can dial down the cooking effort so there’s a little less time in the kitchen and more time with my guests.”
When it comes to picking recipes for festive entertaining her top tip is not to forget the entertaining part: “For party plates, I want to use recipes that are fun.” To expand her recipe repertoire this year she’s been exploring some online cooking trends including upside-down cooking and butter boards. “I love to experiment and can take inspiration from anywhere, including TikTok,” she says, which is how she came up with an upside-down three onion tart. “These are not just fun; they’re also deliciously flaky tarts filled with caramelised onions, aromatic thyme and creamy Kerrygold Cream Cheese.” Cut into squares, they make perfect festive canapés or a delightful lunch option. Don’t hesitate to experiment with flavours; Clare Anne often adds crisp rosemary sprigs, a pinch of red chilli flakes, or grated cheese on top.
Whipped butter and butter boards are some other dishes that have taken social media by storm, and they don’t just look great, Clare Anne thinks they are ideal for festive gatherings. She’s created a vibrant chestnut and sour cherry butter board – a colourful creation that is perfect for sharing alongside warm crusty bread or nice rye crackers. There are some classic festive flavour combinations in there already like orange and chestnuts, but she also encourages us to play around with the ingredients. “You can customise the flavours to suit your palate. Balance the tangy cherries and pomegranate by drizzling with honey or add different herbs for your garnish.”
We’ve probably all had baked Brie at this time of year, but have you ever tried a whipped Brie butter dip? “This is one of those party dishes, every time I serve it, I get asked for the recipe,” says Clare Anne. “It’s addictive.” The creamy Brie butter dip is made by combining Brie, Kerrygold Butter and Kerrygold Cream Cheese. Clare Anne advises using an electric whisk for this and whisking until it’s light and fluffy, she then pairs the whipped dip with a blended gremolata sauce that adds a fresh and zesty twist.
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These fun festive recipes not only highlight the versatility of Kerrygold but also invite creativity into party cooking. “Embracing trends but also focusing on quality ingredients should guarantee your festive feasting will wow guests this season.”
Upside-down three onion tart
These deliciously flaky tarts are layered with caramelised onions, aromatic thyme and creamy Kerrygold Cream Cheese. Cut into small squares as a festive canapé or serve as a decadent lunch when cut into four. “I use a bag of mixed shallots and onions for this tart,” says Clare Anne, “but three medium red onions also work perfectly. This recipe also works wonderfully with feta or ricotta cheese instead of cream cheese.”
- 3 tbsp Kerrygold Salted Butter
- 2 tsp balsamic vinegar
- A few thyme sprigs, leaves picked
- 50g grana padano or parmesan
- 3 medium red onions, finely sliced into rings
- 100g Kerrygold Natural Cream Cheese
- 1 x 320g sheet ready-rolled puff pastry (gluten-free if needed)
- Salt and pepper, to taste
Method
- Preheat the oven to 200 degrees (fan 180 degrees, gas 6) and line a baking tray with baking paper. Mark out the dimensions of the puff pastry on the paper.
- Smear the butter over the marked area of the baking paper then drizzle the balsamic vinegar over the pastry. Scatter over the thyme leaves and half of the grated grana padano. Season well with salt and pepper, then arrange the onion slices on top of each rectangle.
- Unroll the puff pastry and cut out four 10cm x 15cm rectangles. In a small bowl, mix the cream cheese and half the grated cheese together until evenly combined. Spread a thin layer of this cream cheese mixture over the pastry. Place the pastry rectangle over the toppings cream cheese side down.
- Bake the tart for 20 minutes or until risen and golden. Remove from oven and allow to cool slightly before carefully flipping the tart over using a spatula and transferring them to a plate. Scatter on a few more thyme leaves on top for a fresh finish.
Brie butter dip with gremolata sauce
This is an addictive dip given an extra piquancy by the blended gremolata sauce. A fresh and zesty twist on the classic gremolata, this blended version creates a smooth and vibrant sauce that’s perfect for drizzling over grilled meats, fish, vegetables, or even pasta.
Ingredients for the blended gremolata sauce
- 1 cup fresh flat-leaf parsley, stems removed
- 2 cloves garlic, peeled
- Zest of 1 lemon
- 2 tbsp lemon juice
- ½ cup extra virgin olive oil
- 1 tsp flaky sea salt
- ¼ tsp freshly ground black pepper
- Optional: 1 tsp capers for a briny kick or a pinch of red pepper flakes for heat
Method
- Wash the parsley thoroughly and remove the stems. Peel the garlic cloves and zest the lemon.
- In a high-speed blender or food processor, combine the parsley, garlic, lemon zest, and lemon juice. Pulse a few times to break down the parsley and garlic.
- With the blender running on low speed, slowly drizzle in the olive oil until the mixture becomes smooth and emulsified. Scrape down the sides of the blender as needed to ensure all ingredients are well incorporated.
- Add the flaky sea salt, freshly ground black pepper, and any optional additions like capers or red pepper flakes. Blend again until fully combined. Taste and adjust seasoning if necessary. Transfer to a serving bowl and drizzle over your favourite dishes or serve as a dipping sauce.
Tip: For extra brightness, add a squeeze more lemon juice just before serving.
Ingredients for the Brie dip
- 150g Brie, rind removed
- 75g Kerrygold Salted Butter, room temperature
- 75g Kerrygold Cream Cheese, Natural or Sweet Pepper & Chilli
- Salt and pepper, to taste
Method
- Remove the rind from the Brie and cut it into cubes. Allow the Kerrygold Butter and Cream Cheese to soften at room temperature.
- In a large mixing bowl, combine the Brie, Kerrygold Butter, and Cream Cheese. Using a hand mixer or stand mixer fitted with the whisk attachment, whip the ingredients together on medium speed until the mixture is light and fluffy (about three-four minutes).
- Add salt and pepper to taste. If you prefer a touch of sweetness, drizzle in the honey and whip for an additional 30 seconds to combine.
- Transfer the whipped Brie dip to a serving bowl and serve immediately with crackers, toasted bread, or fresh veggies.
- For a savoury twist, fold in finely chopped chives or a sprinkle of garlic powder.
Pan-roasted chestnut and sour cherry butter board
A decadent and colourful butter board, perfect for a holiday gathering or as a unique appetiser. Serve it with warm, crusty bread or crackers for a spread that’s bursting with flavours and textures.
Ingredients
- 227g Kerrygold Salted Butter, softened at room temperature
- Orange zest and 2 tbsp of freshly squeezed juice
- 100g vacuum-packed fresh chestnuts
- 50g sour cherries
- 7g fresh mint leaves, roughly torn
- 7g fresh chives, finely chopped
- 30g (approx a handful) pomegranate seeds
- Flaky Irish Sea Salt, to taste
- Drizzle of honey (optional, for a touch of sweetness)
- Crusty bread or crackers, for serving
Method
- Slice the chestnuts into thirds about ½ cm thick. Heat a non-stick pan over medium heat, add the dry chestnuts and toast in the pan. Add a good pinch of sea salt to finish then tip on to a plate to cool.
- Using an electric hand whisk whip up the softened Kerrygold Butter with the orange juice and zest in a large bowl. This takes longer than you think so keep going until the yellow butter pales and fluffs up, about five minutes. Once whipped spread on to a serving board using the back of a spoon or an offset spatula. Create swirls and peaks in the butter for a rustic look.
- Evenly sprinkle the sliced roasted chestnuts and sour cherries across the butter. The chestnuts will add crunch and a slight sweetness, while the cherries provide a tart contrast.
- Scatter the torn mint leaves and finely chopped chives over the butter, adding a fresh, aromatic flavour to balance the richness of the butter. Sprinkle the pomegranate seeds over the board for bursts of juicy sweetness and a beautiful pop of colour.
- Season the butter board with a light sprinkle of flaky sea salt, and freshly cracked black pepper.
- Serve the butter board with crusty bread, warm baguette slices, or your favourite crackers. Encourage guests to scoop up the butter along with the toppings for the perfect bite.
Optional: to balance the tangy cherries and pomegranate, drizzle the board lightly with honey
Tip: everything should be cut small enough that it can be scooped on to a slice of bread.