Fresh Ideas with Leigh Ann - Spring Meals - 13 WTHR Indianapolis

Ireland has always been known as the "Emerald" or "Green" Island. A land of one hundred thousand welcomes, where the air is fresh and clean, the grass lush, and the rain soft and unpolluted. Ireland's dairy herds graze freely outdoors on green pastures for most of the year. Irish dairy farmers continue the traditional farming practices of their ancestors and produce plenty of pure, creamy fresh milk, the raw material for Kerrygold premium dairy products.

Fresh Fruit Tart

• 3/4 cup granulated sugar
• 1/2 cup Kerrygold butter, softened
• 1 egg
• 1/2 tsp vanilla
• 1 ½ cups flour
• 1/4 tsp baking soda
• 1/8 tsp salt
• 8 oz neufchatel cheese
• 1/2 cup powdered sugar
• 1/2 tsp lemon zest
• 1/2 cup plain yogurt
• 1 cup fresh strawberries, halved
• 1 cup cantaloupe melon, sliced thinly

Preheat oven to 350°. Clean and halve the strawberries.
Cream sugar and butter together. Add egg and beat well. Add vanilla and beat well. Stir in flour, baking soda, and salt. Spread into the bottom of a 9" pie pan, going up the sides a bit. Bake for 15 minutes. Cool completely.
Beat neufchatel, powdered sugar, and lemon zest until smooth. Add yogurt and blend until smooth.
When tart has cooled completely, spread neufchatel and mix evenly over the top of the tart. Arrange strawberries and honeydew slices on top. Refrigerate until ready to serve.

Asparagus with Lime

• 3 Tbs Kerrygold butter
• 1 shallot, minced
• 1 bunch fresh asparagus spears, trimmed
• 1/2 lime, juiced
• salt and pepper

Melt butter in a large skillet over medium heat. Add shallots, and saute for 2 minutes.
Add asparagus spears. Cover and cook about 8 minutes or until tender .
Season with salt and pepper. Just before serving, squeeze lime over the top.

Shrimp Butter

• Equipment needed: food processor
• 1 lb medium shrimp, peeled and deveined
• 1 cup Kerrygold butter, softened
• 1/2 tsp salt
• 1 tsp cracked black pepper
• 1/4 cup minced onion
• 3 tsp fresh lemon juice
• 1/4 tsp cayenne pepper

Heat 2 tablespoons butter in a skillet, add shrimp, salt, and black pepper. Saute for 2 minutes. Transfer shrimp (except 1 to be used for garnish) to a food processor.
In the same skillet add onion and 1 tablespoon butter. Saute until onion is opaque, 2 to 3 minutes. Add onions to food processor and blend. Let mixture cool. Add lemon juice, cayenne pepper, and remaining 9 tablespoons butter. Blend well. Place in serving bowl and chill, covered with plastic wrap. Serve with toast points or bruschetta. Can be made a day in advance. Bring to room temperature before serving.