You made it through the winter. The days are getting longer, the temperatures are finally rising, and you deserve a decadent meal.
This weekend, take advantage of those first sunny days of the season with an impressive brunch spread that’ll feed your family or friends — without taking all morning to prepare.
Start with the foundations of any good brunch — butter and cheese — and choose high-quality ingredients for the very best taste. (Did we mention you deserve this?) Kerrygold’s butter and cheeses are made with milk from Irish grass-fed cows, giving them an exceptional flavor for baking, spreading, sprinkling, and more.
The premium taste makes all the difference in our puffy, sweet-meets-savory apple-cheddar Dutch baby pancake. With a sizzling-hot cast iron pan and a simple batter, you can create a morning treat for two that (if you can believe it) tastes even better than it looks.
If your household is more of a waffles crowd, whip up an elevated take on the classic, featuring browned Kerrygold butter in both the batter and the creamy topping as its not-so-secret ingredient. Or, for a morning meal you’ll be snacking on all week, try a breakfast cake (two words that absolutely belong together). This almond version is subtle, sophisticated, and begging for a generous slather of pure Irish butter.
Read on for three recipes to make for Easter brunch and beyond.
Apple Cheddar Dutch Baby
- Melt 2 tablespoons of the butter in a medium-size skillet over medium heat. Add apple slices and cook for 5 minutes or until softened. Stir in brown sugar and cook for 1 minute. Remove from heat and set aside.
- Preheat oven to 450°F. Place 10-inch cast-iron skillet in oven and heat for at least 10 minutes.
- Add eggs and milk to blender and blend for 30 seconds, or until light and frothy. Add flour and salt and blend for an additional 30 seconds.
- Remove heated skillet from oven. Place remaining 2 tablespoons of butter in skillet and swirl around to coat the sides. Add batter immediately and sprinkle shredded cheese on top, being careful to avoid the edges or your pancake will not puff up.
- Bake for 20 minutes, or until golden brown.
- Remove from oven and let pancake cool for 1 to 2 minutes. It will deflate. Top with apples and serve warm with syrup and powdered sugar.
Speckled Brown Butter Waffles with Brown Butter Cream
Makes 10 to 12 waffles
- In a small bowl, mix yeast with warm water and brown sugar. Let sit.
- Then, in a large bowl, whisk together flour, baking powder, and salt.
- In a medium-size bowl, beat eggs, milk, and cooled browned butter until combined.
- Whisk in yeast, water, and sugar mixture.
- In the large bowl holding the flour, powder, and salt, make a small well and slowly whisk in wet ingredients. Whisk until completely combined.
- Cover bowl with plastic wrap and let it sit at room temperature to rise for 5-8 hours. Make sure your bowl is big enough for the batter to rise. (This is a great waffle batter to make the night before.)
- When the batter has risen slightly and appears bubbly, give it another stir to ensure it’s all incorporated.
- Heat your waffle maker, and, when hot, brush with melted butter.
- Pour in a little batter and cook waffles until golden brown.
- Serve with brown-butter cream and a drizzle of maple syrup.
Note: If you have waffles to spare, wrap each cooled waffle individually in plastic wrap and store in an air-tight container in the fridge. Toast to reheat and serve.
For Brown-Butter Cream:
- In a heavy-bottomed saucepan, melt Kerrygold Unsalted Butter over medium-low heat until it starts to brown. This should take about 5-10 minutes depending on the temperature of your butter, your pan, and your heat. Swirl the butter around a little bit as it starts to melt. The butter should reach a nice, toasty almond color, but no darker.
- When the butter is browned, immediately turn off the heat and scrape the speckles up using a soft spatula, then pour into a separate bowl. Set aside to cool overnight or until the butter solidifies. (You can speed up this process by putting it in the fridge.)
- Using an electric mixer, whip cooled and solidified brown butter on medium speed until slightly fluffy, about 2 minutes.
- Add salt and maple syrup, and then slowly add the cream. Keep in mind that the mixture might look a little curdled at first. The goal here is to create a mix between whipped butter and whipped cream — it takes a few minutes to come together.
- Whip until the mixture is smooth, scraping down the sides of the bowl as you go.
Almond Breakfast Cake
- Preheat oven to 350°F. Line an 8” cake pan (see note) with parchment. Grease pan.
- Whisk together flour, baking powder, and salt in a small bowl. Set aside.
- Place Kerrygold Unsalted Butter, sugar, and lemon zest in a large mixing bowl and beat on medium-high speed until light and fluffy, about 4 minutes. Beat in eggs and almond extract.
- Alternating, stir in portions of flour mixture and ricotta cheese, starting and ending with flour (batter will be thick).
- Scrape into prepared pan. Level batter with spoon or spatula. Sprinkle with sliced almonds and bake for 45 minutes, or until a toothpick inserted in center of cake comes out clean.
- Cool in pan for 10 minutes. Gently remove from pan and finish cooling on wire rack. Serve at room temperature with a dusting of powdered sugar or a dollop of freshly whipped cream.
Note: Use an 8” cake pan with sides that are at least 2” high to prevent cake from overflowing during bake time. If you don’t have a pan that size, you can also use a 9” cake pan and check cake at least 5 minutes earlier for doneness.