Receta Dubliner Cheese & Cayenne Crisps with Golden Beet & Basil Salad Recipe
Dubliner Cheese & Cayenne Crisps with Golden Beet & Basil Salad Recipe
In a previous post, I claimed to have not a drop of Irish blood coursing through my veins. Of course, if I realized at the time that I was turning my back on a heritage of creamy cheeses and butters, I would have delved a little further into my family roots. Luckily, my dad is a better historian than I am and told me a story (hold on, I’m going to share it) that makes me want to hop on a plane headed to the land of the Blarney Stone, adorn myself in green and gold and pour myself a pint of Guinness with a frothy head. In the meantime, I’ll satisfy myself with these Dubliner Cheese crisps, made spicy with cayenne pepper, paired with a sweet and savory salad of beets, celery and basil. Now, the story.
When I came across these golden beets at the market, I simply couldn’t resist the beautiful color that promised a natural sweetness and tender texture when roasted. The sweetness is the perfect foil for the salty and spicy crisps, made simply by baking a mixture of Kerrygold’s Dubliner cheese, cayenne pepper and flour.
Kerrygold cheeses and butters offer a unique taste and creaminess because of the milk and cream used to make them. The milk comes from grass-fed cows…cows that are allowed to go through the natural process of calving and drying up as their bodies dictate (rather than being artificially forced to produce milk by the injection of hormones). The Cashel Blue Farmhouse Cheese is another one of my favorites and I’ve found myself sprinkling it on salads and steaks alike with abandon.
Kerrygold Cheese, along with Paula of Bell’alimento and Susan of DoughMesstic, is hosting a virtual dinner party. We, along with several other bloggers, created a meal you won’t want to miss. Here are the other dishes:
Bell’alimento’s Beef Tagliata, Arugula & Mushrooms Salad with Kerrygold Cashel Blue
DoughMesstic’s Crispy Dubliner Bites with Toasted Walnuts, Pear & Cashel Blue
Eclectic Recipes’ Summer Steak Salad & Shrimp Flatbread with Kerrygold Cheeses
If you would like to learn more about Kerrygold, head to their website, follow them on Twitter and/or “like” them on Facebook.
And now, onto the recipe.
The recipe:
The salad:
Preheat the oven to 450 degrees F.
Place the trimmed beets in a metal baking pan filled 1/2 inch deep with water. Cover with foil.
Roast until the beets are easily pierced with a fork, about 1 hour 20 minutes (depending on the size of the beets). Remove the beets from the pan and let them rest until they are cool enough to handle.
Using your hands, slip the skins off of the beets, and cut the beets into 1/2-inch cubes.
In a large bowl, gently toss together the beets and celery.
In a small bowl, whisk together the balsamic vinegar, olive oil, salt and pepper. Pour about 2/3 of the dressing over the beet salad. Taste and add more dressing, if desired. Stir in the basil.
The cheese crisps:
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat.
In a medium bowl, mix together the Dubliner cheese, flour and cayenne pepper.
Using 1 tablespoon of the cheese mixture for each crisp, spread the cheese in a small circle, being sure not to spread it too thin. Leave about 3/4-inch between each crisp.
Bake until the cheese is bubbling and golden brown, 6 to 7 minutes. Remove from the oven and carefully transfer each crisp to a wire rack. Cool completely (they will harden as they cool).
Serve each portion of salad with 1-2 cheese crisps.
Dubliner Cheese & Cayenne Crisps with Golden Beet & Basil Salad Recipe
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
Salad:
- 2 1/4 lb. (about 5 medium) golden beets, trimmed and rinsed
- 3 large stalks celery, thinly sliced
- 3 tbsp balsamic vinegar
- 1/4 cup + 2 tbsp extra-virgin olive oil
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 7 large basil leaves, thinly sliced
- Crisps:
- 1 cup (lightly packed) coarsely grated Kerrygold Dubliner Cheese
- 1 1/2 tsp all-purpose flour
- 1/8-1/4 tsp cayenne pepper
Instructions
Salad:
Preheat the oven to 450 degrees F.
Place the trimmed beets in a metal baking pan filled 1/2 inch deep with water. Cover with foil.
Roast until the beets are easily pierced with a fork, about 1 hour 20 minutes (depending on the size of the beets). Remove the beets from the pan and let them rest until they are cool enough to handle.
Using your hands, slip the skins off of the beets, and cut the beets into 1/2-inch cubes.
In a large bowl, gently toss together the beets and celery.
In a small bowl, whisk together the balsamic vinegar, olive oil, salt and pepper. Pour about 2/3 of the dressing over the beet salad. Taste and add more dressing, if desired.
Stir in the basil.
Crisps:
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat.
In a medium bowl, mix together the Dubliner cheese, flour and cayenne pepper.
Using 1 tablespoon of the cheese mixture for each crisp, spread the cheese in a small circle, being sure not to spread it too thin. Leave about 3/4-inch between each crisp.
Bake until the cheese is bubbling and golden brown, 6 to 7 minutes. Remove from the oven and carefully transfer each crisp to a wire rack. Cool completely (they will harden as they cool).
Serve each portion of salad with 1-2 cheese crisps.
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Disclaimer: This post was sponsored by Kerrygold. They also provided me with products to use in making this recipe.
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beet,
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Dubliner,
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