Springtime is almost here! The trees near my home are blooming with carnation pink and white flowers, and the robins are singing sweetly in the early morning sunshine. Daylight saving time has begun so the days are warmer and brighter longer. Friends are running around with their short sleeve shirts and flip flops, and I am making one of my favorite meals for March. 17th.
On Saint Patrick’s Day, everyone claims to be Irish! My family, however, is definitely Irish with a dash of Scottish thrown in as well. My son just researched my father’s side of the family and discovered our real heritage. We always knew we were Irish (with a name like Maguire - how can you not be), but the Scottish was a bit of a surprise. Although if you see my profile picture, you could spot it a mile away.
I relate to the Irish side of my background more so than the Italian side of my mother. While everyone else is devouring assorted Italian dishes of lasagna, fettuccini alfredo, and gnocchi, I prefer a meal filled with potatoes, cabbage, and corned beef. I tend to shy away from recipes with lots of noodles bathed in loads of cheese. And don’t even ask me about parmesan or feta. Yuck!!
On this prestigious saintly holiday for the Irish, I have prepared corned beef and cabbage in my crock pot. It was the largest container I had to cook this incredible meal. In the slow cooker, I also added potatoes, carrots, and a few small turnips too. I will admit, I love the fact I didn’t have to slave over the hot stove to cook this year. Instead I decided to use the time to make my famous Irish Soda Bread. it’s an easy recipe that I found a few years ago, and now I make it whenever the fancy arises. On March 17th, it’s a given.
I love this recipe because it doesn’t call for any yeast or time for rising. I can basically throw the ingredients in a bowl and have a fresh loaf of bread in less than an hour. (As a matter of fact, this blog took longer to write than the bread did to bake. My timer just rang.) The texture is light and airy, and the flavor compliments any Irish meal you could concoct. The only ingredients you may need to buy that aren’t in your cupboard regularly are caraway seeds and golden raisins. It’s possible to use dark raisins, but they aren’t as sweet or pretty in the bread as golden are.
Below is my recipe for my Irish Soda Bread. Everyone I have ever talked to has their own version. I like this one because it is easy. Try it in your own home and feel free to personalize it for you and your family. I’m sure you could leave out the raisins or substitute them for something else, but I’m not sure what. Let me know if you try it a different way. Happy St. Patrick’s Day!
May you always have work for your hands to do.
May your pockets hold always a coin or two.
May the sun shine bright on your windowpane.
May the rainbow be certain to follow each rain.
May the hand of a friend always be near you.
And may God fill your heart with gladness to cheer you.
Irish Soda Bread
Makes 1 round loaf
Ingredients:
3/4 cup milk
2 tsp vinegar
2 Tbsp oil
2 cup plus all-purpose flour
2/3 cup golden raisins
4 tsp caraway seeds
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Directions:
Preheat oven to 325ºF. Position a rack in the center of the oven.
Whisk the milk, vinegar, and oil in a medium bowl; set aside.
In large bowl, stir together flour, raisins, caraway seeds, baking soda, baking powder and salt. Stir the wet mixture into the dry mixture with a wooden spoon. Combine until thoroughly moistened.
Lightly dust work surface with flour. Turn the dough out and knead for 30 seconds, just until it coheres. Shape into a round loaf about 6 inches in diameter and 1 inch high.
Using a sharp knife and cut an "x" about 1/2 inch deep in the top of the loaf.
Lightly spray a baking sheet with nonstick spray, place the loaf on it. Bake until lightly browned and crusty, about 45 minutes. Transfer to a wire rack to cool for at least 15 minutes before slicing.
Enjoy!
No comments:
Post a Comment