BE READY FOR ST. PATRICK'S DAY

Make Irish Soda Bread for a Family Treat 

              (Think of warm homemade bread with melting butter)

 

There’s not a drop of Irish in my family, but I grew up having corned beef and cabbage on Saint Patrick’s Day, accompanied by Irish soda bread. We looked forward to that delicious meal, and still do.

When doing some research into the history of Irish Soda Bread, it is clear that the basic and true bread contained only flour, baking soda, salt, and soured milk (buttermilk). In the early 1900’s changes started taking place by adding an egg, sometimes a little sugar, small amounts of a fat (moose-fat was used, and home-churned butter). History tells us that when raisins were added, it was called “spotted-dog bread”.

Irish soda bread wasn’t meant to be a sweet bread. It was originally served with the main dish, not as a dessert.

Time brings changes to most, and even one’s sainted Irish grandmother has developed her own way of making Irish soda bread,  which I’m sure has become a family loved recipe.

 

    I received this recipe from a co-worker several years ago. It was her great-grandmother’s recipe that she remembers her grandmother making often.

 When Maddie makes it now for her family she suggests using less salt if using salted butter.

Makes 1 large loaf or split into 2 smaller loaves.

 

Irish Soda Bread

Ingredients:

                4 cups all-purpose flour (can use pastry flour or cake flour)

                ¼ cup sugar

                1 teaspoon baking powder

                1 teaspoon baking soda

                1 teaspoon salt (use ½ teaspoon salt if using salted butter

                6 tablespoons shortening (ok to use butter, chilled)

                1 cup raisins or currants

                1 tablespoon caraway seeds- optional (some like with, some without)

                1 and ¼ cups buttermilk

                1 egg, lightly beaten

Directions:

                In a large bowl, combine flour, sugar, baking powder, baking soda & salt.

Cut in shortening until mixture is crumbly. In a small bowl, plump raisins in very warm water, about 15 minutes. Drain well and stir into flour mixture. Stir in caraway seeds.

Combine buttermilk and egg; gradually add to the flour mixture, stirring till dough is moist. Turn onto a lightly floured surface and knead gently 5-6 times. Form into a round loaf or 2 small loaves.

If making 1 large loaf, I like to bake it in a well-greased 10 inch cast iron fry pan, or on a parchment lined baking sheet.

You can use any 10” ovenproof skillet, or a deep-dish 10” pie plate.

Bake in preheated 350 degree oven for 50 to 65 minutes (test center for doneness with toothpick)

 If making 2 smaller loaves, split dough in half after kneading, place in well-greased small round cake tins.  Bake at 375 degrees for 40-45 minutes or until golden brown.

A wonderful alternative to corned beef and cabbage

would be to serve this Lamb & Green Bean dish on rice pilaf.

April Hawkins version of Lamb with Green beans







I came upon this recipe when I received an e-mail from Joanne T. of Methuen MA.

Joanne wrote of enjoying this dish back in the early 1950's at a Greek restaurant on Tremont Street in Boston. Since the restaurant is no longer there, Joanne was looking to make it herself. I found this recipe easily as a good friend of mine had made it  for years, with slight differences in the seasonings. The Greek version, called "Arni me Fassolakia" is seasoned with mint, dill and a pinch of cinnamon.

My friend April is Lebanese, and  makes her version with a spice mixture called Syrian Pepper, which is a combination of allspice, cloves, and cinnamon. April notes that using bone-in shoulder chops provides exceptional flavor. I can attest to that as I have now made this several times for my family.

Lamb & Green Beans (Greek version)

Ingredients:

4 pounds lamb, cut into large pieces (shoulder chops or lamb shanks)

1 onion, chopped

½ cup olive oil

1 and ½ cups water

2 teaspoons kosher salt

2 and ¼ pounds fresh or frozen string beans (cut is best)

3 large tomatoes, peeled and pulped in blender

4 tablespoons tomato sauce

2 and ¼ pounds potatoes, peeled and cut into very large pieces

½ tablespoon chopped fresh mint

1 heaping tablespoon chopped fresh parsley

1/8 teaspoon ground cinnamon

1 heaping tablespoon chopped fresh dill

In a large pot on top of the stove, sauté the onion in olive oil, adding meat and cooking over medium heat until well browned. Add water, tomatoes, sauce, and 1 teaspoon of salt. Bring to a boil, cover and simmer for about 1 hour until meat is tender. Add beans, potatoes, and remaining seasonings. Bring to a boil, cover and simmer again for about 45 minutes. Add water if necessary, but this should be thick like a stew; Let sit off heat for 15 minutes before serving.

NOTE: To make the Lebanese version omit potatoes, mint, parsley, cinnamon and dill.

Add  Syrian Pepper seasoning, 1 teaspoon at a time to taste. Serve over rice pilaf or plain white rice.

Syrian Pepper Recipe:

1 TBSP. black pepper, 1 TBSP allspice, 3/4 TBSP cinnamon, 1/4 TBSP nutmeg, 1 TBSP ground cloves. Label and store in covered container; makes enough for several uses.

 

 PISTACHIO CAKE

This encompasses an old standby, the bundt cake, with pistachio green in order to take a bow for St.Patrick’s Day.

Pistachio Cake (also known as Watergate Cake)

 Ingredients:

 1 box cake mix, white or yellow

 1 small package pistachio instant pudding

 1 cup vegetable oil

 ½  cup chopped walnuts, pecans, or pistachio’s

 3 large eggs

 1 cup milk

In large mixing bowl, combine dry cake mix and dry pudding mix.

Add eggs and blend well. Add oil, nuts and milk. Beat on medium speed for 4 minutes.

 Pour into well greased bundt pan.

Bake at 350 degrees for 45-50 minutes. Cool for 10 minutes, turn out onto rack to cool thoroughly.

Frosting:

Combine 1 box instant pistachio pudding with an 8 ounce container of whipped topping, or 1 and one-quarter cups cold milk.

Decorate with green or red maraschino cherries, coconut, and halved pecans if desired.

Coconut can be tinted green if making for St. Patrick’s Day.