Irish Butter is a Tradition for St. Patrick's Day
Deirdre Cronin loves her "girls," the 30 head of dairy cows she raises affectionately on a small family farm outside Mallow, County Cork, Ireland. Her farm was passed on from family to family through generations, ending up in Cronin's care.
Cronin has a personal relationship with each of her girls. "They have their own personality," she revealed with a chuckle, "and my favorite ones have names. One cow is small and dainty and a bit fussy in the milking parlor so I call her Miss Fussy."
Milk from Cronin's cows, along with that of neighboring farms, goes to the local creamery, a dairy cooperative, in Kanturk. There the milk is churned into butter for local consumption, as well produced under the Kerrygold brand for shipment around the world.
Most people associate Ireland with potatoes. But dairy cows, milk and butter have been an enduring part of Ireland's heritage for thousands of years. And Ireland has been exporting butter throughout Europe and America for more than two centuries.
Irish butter is a bright, natural yellow from the beta-carotene found in the rich Irish grass. "Definitely, it starts with the grass," Cronin says. "The green Irish pastures the cows graze on affect the quality and flavor of the milk produced by the cows and used in making the butter."
This St. Patrick's Day, Cronin will celebrate in her usual way. "I'll go to the local parade and to church. And in the evening, I'll stop at a pub to 'wet the shamrock,'" she said. An accomplished cook, she'll also whip up some colcannon, adding shredded Dubliner cheese to the traditional Irish dish of mashed potatoes and cabbage. And of course, she'll add Kerrygold Butter for the most authentic flavor.
For more St. Patrick's Day ideas www.Kerrygold.com/usa.
Deirdre's Colcannon
2 pounds red potatoes, cut into large chunks
3/4 cup milk
3/4 teaspoon salt
6 tablespoons Kerrygold Butter, plus additional melted butter if desired
1 cup chopped onion
6 cups finely shredded green cabbage (or one 10-ounce package)
1 cup (about 4 ounces) shredded Kerrygold Dubliner or Blarney Castle Cheese
Freshly ground pepper to taste
Cook potatoes in boiling water about 20 minutes or until very tender; drain well and mash with skins on, adding milk and salt. While potatoes are cooking, melt butter in a large skillet. Add onion; cook 10 minutes, stirring occasionally, until very soft. Add cabbage; cook and stir for 5 minutes more or until very soft. Stir cabbage mixture and cheese into hot potatoes and season with pepper. Mound onto serving plates and make a well in the center of each. Pour a little melted butter into each well, if desired. Makes 8 servings.
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