green minicook book
A spread of Irish cheeses, made with milk from grass-fed cows, serves as a simple, elegant appetizer or St. Patrick’s Day party hors d’oeuvre
Kerrygold Irish Cheese Board with Fig Chutney A spread of Irish cheeses, made with milk from grass-fed cows, serves as a simple, elegant appetizer or St. Patrick’s Day party hors d’oeuvre. Estimate 4-6 ounces per person and select a range of Kerr ygold cheeses—Dubliner cheese, Blarney Castle for mild, nutty options; Reserve Cheddar and Vintage Dubliner for lovers of sharp, piquant cheeses. Ingredients: For cheese board: Dubliner Cheese Blarney Castle Cheese Reserve Cheddar Vintage Dubliner For the fig chutney: 2 tbsp olive oil 2 red onions, thinly sliced 1 small cooking apple, peeled, cored and chopped 6 oz (1 cup) ready-to-eat dried figs, chopped 2 tbsp balsamic vinegar 4 fl oz (1/2 cup) red grape juice 2 tbsp dark brown sugar 1 tsp chopped fresh thyme Salt and freshly ground black pepper
Directions: To make the cheese board, spread the cheeses on a wooden board or slate and allow them to sit at room temperature for half an hour before serving to bring out their flavors.
