Ingredients: • 1 stick unsalted Kerrygold Irish butter or 1 stick Kerrygold Garlic and
• Herb Butter, at room temperature
• 1/2 teaspoon dry mustard
• 1/2 teaspoon minced garlic
• 1/4 teaspoon chopped chives
• Salt and freshly ground pepper
• 16 slices firm-textured white bread, such as Pepperidge Farm brand, crusts removed
• 2 cups (8 ounces) shredded Kerrygold Blarney or Swiss Cheese
• 4 large eggs
• 1 cup milk
• 2/3 cup Bunratty Mead
• 2/3 cup heavy (whipping) cream
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup (2 ounces) grated Dubliner cheese
Fondue is fashionable once again, and this recipe is a perfect example
of the way you can create an Irish version of the traditional Swiss dish by
pairing the honey wine known as mead with three of the delicious cheeses from
the Kerrygold range. Unlike the standard fondue where the cheese is melted in
a pot and cubes of bread are dipped into it, this recipe suggests baking the
cheese into the bread and serving it in finger-sized strips or bite-size square.
It's a perfect Irish hors d'oeuvres.
In a small bowl, blend the butter, mustard, garlic, chives, and salt and pepper
to taste. Spread an equal portion on each slice of bread. Fit 8 slices, buttered-side
down, into the bottom of a 9-by-13-inch glass baking dish. Sprinkle the cheese
over the bread. Place remaining bread, buttered-side up, on top of the cheese.
In a medium bowl, whisk together the eggs, milk, mead, cream, and Worcestershire
sauce until well blended. Pour over the bread. Cover tightly with plastic wrap
and refrigerate for at least 12 hours and up to 24 hours.
Preheat the oven to 350°F. Bake, uncovered, for 45 minutes. Sprinkle with
the grated Dubliner and continue to bake for 10 to 15 minutes longer, or until
lightly browned and set. Remove from oven and let rest for 15 to 20 minutes.
Cut into bite-size squares and serve warm.
Makes about 48 pieces
Note: If using the Kerrygold garlic and herb butter, omit the 1/2 teaspoon garlic
and the 1/4 teaspoon chives.