Tag Archives: Irish Soda Bread

St. Patrick’s Day Recipe Favorites

irish bles 2
Wikipedia says “Saint Patrick’s Day was made an official feast day in the early seventeenth century and is observed by the Catholic Church, the Anglican Communion (especially the church of the Church of Ireland), the Eastern Orthodox church and Lutheran Church.  For Christians, the day commemorates Saint Patrick and the arrival of Christianity in Ireland. However, it has gradually become more of a secular celebration of Irishness and Irish culture. ”

Irish Soda Bread slicesWith March 17th falling on a Sunday this year, we will be in church. We may or may not wear something green, but we will definitely eat out.  Not because it is St. Paddy’s Day but because we always eat out after church —  a treat from my mother. 🙂

Even though I have an Irish last name and my husband’s family hail from County Donegal Ireland,  I haven’t made a lot of Irish recipes for blogging.  Last year, our Tuesdays With Dorie baking group made this Irish Soda Bread and it is wonderful.

irish-cre-cupcake-closeup.jpgThese Bailey’s Irish Cream cupcakes are one of my favorite recipes.  Of course, it doesn’t take an Irishman to know that Bailey’s Irish Cream is delicious any way you choose to ingest it!

Foodista
is a fabulous website highlighting recipes and blog posts from around the internet.  I hope you enjoy these Irish recipes!

Have a blessed weekend, Catherine

The Luck of the Irish to You!

Slow Cooked Corned Beef and Cabbage
Campbell’s Kitchen
Slow Cooked Corned Beef and Cabbage
No St. Patty’s Day table is complete without Corned Beef and Cabbage. Try this easy slow cooker corned beef recipe.

Irish Colcannon
Photo: The Culinary Geek
Irish Colcannon
Cabbage, potatoes, leeks and bacon all in one glorious mash.

Rosemary Rum Raisin Soda Bread with Pecans
Bob Vivant
Rosemary Rum Raisin Soda Bread with Pecans
Dark rum, raisins, rosemary and more make this soda bread recipe simply addicting!

Steak and Guinness Pie
Photo: Lil’ Dee
Steak and Guinness Pie
A hearty stew-like pie made with Ireland’s famous stout. Make one big pie or cut the pastry into individual sizes.

St. Patty’s Lamb Pie
Gina Marie Barone
St. Patty's Day Lamb Pie
This Lamb Pie recipe is a great way to use up leftover leg of lamb. Making it fresh? Simply sauté ground lamb instead.

Creamy Irish Potato Stew
Campbell’s Kitchen
Creamy Irish Potato Soup
This easy to make rich and creamy Irish potato stew has flavorful hints of celery and green onion.

Homemade Corned Beef Hash
Homemade Corned Beef Hash
This hearty breakfast is a great way to use up leftover corned beef and potatoes. Top it with a fried or poached egg.

Guinness Ice Cream
Photo: gordonramseysubmissions
Guinness Ice Cream
The recipe calls for Guinness, though you can substitute any stout. 22 oz equals 1 1/2 cans of Guinness. Recommendation: drink the leftover 1/2 can while you prepare this recipe.

Grasshopper Dessert Squares
With a Grateful Prayer and a Thankful Heart
Grasshopper Dessert Squares
Kids will love this chocolate crusted minty green chilled dessert. Make it ahead and store in the freezer.

Irish Coffee with Homemade Irish Cream
In The Land of Spice
Irish Coffee with Homemade Irish Cream
You’re gonna want to whip up an extra large batch of the Homemade Irish Cream!

 

 

 

 

 

Weekend RoundUP March 24

A Walk Through The Bible In One Year

Bringing the Story to Life

Week 8 reading plan per day:

Click on the colored link to read each day’s scripture.
Monday (Numbers 18-20) Tuesday (Numbers 21-22)
Wednesday (Numbers 23-25) Thursday (Numbers 26-27)
Friday (Numbers 28-30) Saturday (Numbers 31-33)
Sunday (Numbers 34-36)

I hope you are having a good weekend. Down south the thunderstorms have rolled through bringing wind, rain, hail, and then so typical of Mother Nature she throws in some sunshine! schizophrenic weather – it must be spring!  This week was my Tuesdays With Dorie baking and we made Irish Soda Bread.  We ate the bread for dinner soon after I made it but had some left over.  I put the left over in the freezer for another day.  Recently I was looking for something “sweet” for after dinner.  I remembered the Irish Soda Bread (which isn’t sweet at all) and some strawberries I had in the freezer.  I thawed the berries, put a little simple syrup over them to bring out some juice and served over the thawed soda bread.  This is really old-fashioned strawberry shortcake in every sense of the word.  The soda bread absorbed the syrup and the whole thing was delicious.  Such a nice second-use of the soda bread!

Since I really don’t care for “leftovers” I often times put them in the freezer.  Out of sight, out of mind kinda thinking 🙂  Sometimes I am really good about going back and retrieving the frozen packages, as with the soda bread.  Sometimes I’m not so good about it.  However, since the Strawberry Shortcake turned out so well I went back into the freezer and found a package of 2 leftover cinnamon rolls.  I know you are probably wondering how in the world we would even have leftover cinnamon rolls. But that is easy to explain, there are 3 of us.  There were 2 cinnamon rolls — into the freezer they went!  Once I thawed them I cut them up into little bite size pieces and used them along with some leftover french bread and made some killer (not literally) bread pudding!  I only wish you could taste this with the crispy pecans on top covered with the luscious syrup flavored with Frangelico liqueur.  If you click on the picture I have linked them to the original posting of the recipe.
Although I don’t care for leftovers I absolutely love turning a leftover into a brand new something delicious!
I finished up the week with a little test baking of the new ParchmentBake by Mrs. Paul’s.  I fix Tilapia once a week (for our good health) and so we are pretty spoiled with my own herbs and spices for baking and grilling Tilapia.  But for a really fast and easy, moist and flaky Tilapia this is a good choice!

I wish you all a wonderful weekend filled with many blessings and happy cooking!
If you are doing any Amazon shopping I would love it if you would click on my Amazon link first which will take you directly to Amazon and to your account.  As an affiliate, this helps support my blog!  Thank you!

 

TWD:BWJ Irish Soda Bread

A Walk Through The Bible In One Year
Bringing the Story to Life
Week 8 reading plan per day:
Click on the colored link to read each day’s scripture.
Monday (Numbers 18-20) Tuesday (Numbers 21-22)
Wednesday (Numbers 23-25) Thursday (Numbers 26-27)
Friday (Numbers 28-30) Saturday (Numbers 31-33)
Sunday (Numbers 34-36)


Yeah! It is Tuesdays With Dorie and I am ready with Irish Soda Bread!  This isn’t my first time to make Irish Soda bread, but I haven’t made it for quite some time.  I am such a big yeast bread fan and when making biscuits I usually make then southern style, loaded with butter and buttermilk!  Having just celebrated St. Patrick’s Day it seems a bit anti-climatic to post about soda bread but actually this is a year-around bread and in Ireland, “plain” soda bread is as likely to be eaten as an accompaniment to a main meal (to soak up the gravy) as it’s likely to appear at breakfast. Soda bread basically comes in two main colors, brown and white.  Our TWD bread is of the white variety.  As is tradition there are just four ingredients.
The bread gets its “lift” from the baking soda combining with buttermilk.  The buttermilk gives the bread a little tangy flavor and the softest of texture. Baking soda will last for quite a long time on your cupboard shelf, but it will eventually lose its potency and expire.  If you’re wondering if yours is still good, it’s best to find out with a quick test before baking 🙂  Baking soda needs an acid to get a reaction.  Mix 1/4 teaspoon of vinegar to 1/2 cup of water.  Add in 1/4 teaspoon of baking soda.  If it bubbles … your soda is good to go!!!  If you don’t see bubbles, then sadly, you’ll need to take a trip to the store and buy a fresh box!

I made this loaf of bread with company coming over for dinner and I needed to make it early so I could have the kitchen cleaned up.  At the bottom of the recipe under STORING Dorie writes, “The bread can be kept for a few hours, wrapped and at room temperature, but by the end of the day, with just the wee bit of fat that’s in the buttermilk, it will turn as hard as the Blarney Stone.”  Oh great.  Dinner was a good 5 hours away when I took this lovely loaf from the oven.  So, I wrapped it in a lightly moist towel and kept it on the counter until dinner. Irish Soda bread is known by the keep cuts into the dough prior to baking.
I warmed it a little bit in the oven and it was perfect when served!
Serving this up with a pot roast surrounded by a tasty gravy, the thick, hearty texture and simple, yet complex, flavor was delicious.  So whether you are toasting and slathering with butter and jam,  or soaking up extra broth from your favorite Irish stew this big biscuity (new word) bread is as good in November as it is in March!
As is the usual with Tuesdays With Dorie the actual recipe is posted on the blogs by the hosts chosen for this recipe.  This time Carla from Chocolate Moosey will post the recipe along with Cathleen from My Culinary Mission.  You can click on their blogs and check out the bread they made and the recipe too!  Should you decide you would like to buy the book I have put a link to the right of this blog post and it will take you to Amazon fast and easy!

Very soon I hope to make some Brown Soda Bread … and you will be the first to see the pics and get the recipe!

Many Blessings and Happy Cooking!!

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