HOW TO EAT BUTTER

Just in time for St. Patrick’s Day, I learned the proper Irish way to eat butter.  According to Molly O’Loughlin of the Irish Dairy Board, the way to do it in Ireland is to scrape a knife across the surface to create a soft, creamy wave to spread on bread.  Who knew?   To make the scraping and spreading easier Kerrygold, a cooperative comprised of small Irish dairy farmers, is introducing a specially formulated easy spreading butter packaged in a small tub.  Even straight out of the refrigerator, this butter will always be spreadable.  (Not that I need to make it easier for me to eat more Kerrygold butter, which I confess to being somewhat addicted to.)  The really good news is that Kerrygold Naturally Soft Pure Irish Butter is 100% butter, with no additives.  The butter’s softness comes from the milk that cows produce during the summer months that has a naturally softer milkfat.

The spreadable butter was introduced this morning at a breakfast along with another new Kerrygold butter that has 25% less fat and 50% less sodium made without artificial ingredients.  For me the flavor is all important, and like the spreadable butter, the reduced fat Kerrygold delivered on that score as well.  Light and creamy, the flavor that reminded me of whipped cream and it melted easily in my mouth.  The spreadable butter was deeper and richer in flavor with a satin smooth texture.   Both will be available in stores this summer.

Putting a fresh new spin on the classic Irish breakfast was chef Neven Maguire, of MacNean House and Restaurant in Blacklion, County Cavan, Ireland.  The charming young chef is quite a star in Ireland where his hotel and restaurant have received numerous awards and he appears regularly on tv.  His menu began with a real eye-opener:  Blacklion Porridge with Irish Mist, Honey and Cream.  I usually need a cappuccino or two to get me moving in the morning, but I can see how the Irish Mist might have a stimulating effect as well, if one were so inclined.   Me, I would be happy with a couple of the chef’s buttery Lemon and Sultana Scones, generously smeared with that Kerrygold butter.

The chef also prepared Warm Herb Pancakes with Smoked Irish Salmon and Citrus Creme Fraiche, Spring Onion Soad Bread, Multi Seed Wheaten Bread and my favorite Smoked Bacon and Dubliner Cheese Frittata.  Dubliner is a cheddar-like cheese made by Kerrygold with a sweet and nutty flavor.   For more information about Kerrygold and some great looking recipes, go to http://www.kerrygold.com/usa/index.php

 

 

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2 comments

1 Joanne Borkoski { 03.16.11 at 7:04 PM }

I’ve a pound o’ the stuff in me fridge right now. ‘Tis luvely, I tell ya!

2 Giulianna { 03.23.11 at 7:00 AM }

Sounds delicious. I have never had Sultanas. Are they quite different from our raisins in California?

I just made Soda Bread on St. Patrick’s Day along with potato soup. 🙂

That is how I have spread my butter since I can remember. Of course I have done it that way, to get it as thin as possible so it will spread more easily. 🙂

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    • Michele Scicolone