Ballyvolane House
Guests Dine in Style at an Irish Country Manor House
Cheese Souffle Features Food of the Land
To dine at Ballyvolane House, one of Ireland's most elegant manor houses, is to have stepped into a Jane Austen novel, where pampered guests of the landed gentry arrive for a house party with liveried servants in tow. But in the 21st century, Ballyvolane House has been turned into a family hotel and restaurant, now run by Justin and Jenny Green, who are hotel school graduates with international experience. Having worked in Hong Kong, Dubai and Bali, the couple returned to Ireland and the family business in 2004.
Ballyvolane House, located in Castlelyons, County Cork, has been home to just three families. The historic house was built in 1728 by Sir Richard Pyne, a retired Lord Chief Justice of Ireland. The Greens acquired it in 1955 and the mansion was turned into a country guest house by Justin's father, Jeremy. Guests can select from accommodations in the main house and beginning in June, from walled garden retreats now being built.
Dinner, served at 8 p.m., is a four-course seasonal menu. Guests are ushered into the magnificent dining room - agleam with polished wood, silver, china, crystal and the candlelit glow from handsome candelabras. Justin Green presides at the head of the table and dinner is presented by the wait staff and served family style.
The menu at Ballyvolane House celebrates locally produced ingredients, including the freshest, garden-grown fruits and vegetables, as well as salmon from the famous River Blackwater and local lamb, renowned for its tenderness and flavor. Ireland also is world-famous for its green pastures, the exclusive diet of the country's dairy cows, so cheese and butter star on the Ballyvolane House menu.
To help Americans celebrate St. Patrick's Day, the Greens shared a recipe for Ballyvolane House Dubliner Cheese Souffle, selecting for the main ingredient an authentic Irish cheese that's readily available in United States supermarkets and specialty stores.
For more Irish recipes, visit www.kerrygold.com/usa
Ballyvolane House Dubliner Cheese Souffle
Soufflés
3 tablespoons Kerrygold Pure Irish Butter, plus more for greasing ramekins
1 1/4 cups milk, preferably whole milk
Pinch freshly grated nutmeg
1/4 cup all-purpose flour
1/4 teaspoon salt
Pinch English-style dry mustard
Pinch ground red (cayenne) pepper
3/4 cup (about 3 ounces) shredded Kerrygold Dubliner Cheese
3 large eggs, separated
Salad
1 cup good-quality balsamic vinegar
5 ounces (about 10 cups) mixed baby greens
Heat oven to 400 degrees F. Generously butter six 6-ounce ramekins (3 1/2-inch diameter); set aside. In 2-cup glass measure, microwave milk and nutmeg on HIGH until hot, about 1 1/2 minutes. In medium saucepan, melt 3 tablespoons butter over medium-low heat. Whisk in flour, salt, dry mustard and red pepper to make a roux; cook 1 minute. Gradually add hot milk, whisking until smooth. Bring to a simmer; cook 3 minutes, whisking frequently. Remove from heat; stir in cheese until melted. Add egg yolks; mix until blended.
In electric mixer bowl, using whisk attachment, beat egg whites until stiff but not dry. Stir 1/4 of egg whites into cheese sauce to lighten. Gently, but thoroughly, fold in remaining whites until blended. Evenly spoon into buttered ramekins; place ramekins in 13 x 9-inch baking pan. Place pan on center oven rack. Add enough hot water to baking pan to reach halfway up sides of ramekins. Bake until puffed and golden brown, about 18 to 20 minutes.
Meanwhile, in small saucepan, heat balsamic vinegar to a boil over medium-high heat. Boil slowly until reduced to a thin syrup, about 10 to 12 minutes. Remove from heat; set aside.
The soufflés can be served immediately, as is, or cooled and reheated for serving later. To serve immediately, place ramekins on salad plate. Arrange approximately 1 1/2 cups salad greens to the side; drizzle with balsamic syrup.
Twice-Baked Soufflé Variation: To serve soufflés later, cool on wire rack. (Soufflés will fall slightly.) When cool, run small knife along edge to loosen soufflés. Turn out, upside down, onto ovenproof dish. When ready to serve, heat oven to 425 degrees F. Sprinkle about 2 teaspoons shredded Dubliner Cheese over each soufflé. Season 3/4 cup heavy cream with salt and pepper; pour over tops, covering completely. Heat in oven until tops are light golden, about 10 minutes. Using metal spatula, carefully lift and transfer soufflés to salad plates; serve with salad greens and balsamic syrup as described above.
Makes 6 servings
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