Posts Tagged ‘St. Patrick’s Day’

Gluten Free Irish Soda Bread

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Last year when I made my traditional St. Patrick’s Day dinner (instructions here) I experimented with making a Gluten Free version of Irish Soda Bread. I substituted Cup4Cup Gluten Free flour in Ina’s Irish Soda Bread recipe and it was PERFECT! Moist and dense middle with a great crunchy crust. Slathered with salted Kerrygold butter and apricot jam not one guest could tell the difference.

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Happy St. Patrick’s day to one and all, even those who can’t eat gluten!

 

xo, Lydia

St. Patrick’s Day Dinner

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Every St. Patrick’s day growing up my mom would make corned beef and cabbage for dinner. We would wake up on March 17 to See’s Candy Chocolate Potatoes in our shoes left by the leprechaun. After school we’d come home to thick slices of corned beef and boiled cabbage, potatoes and carrots. To be honest I didn’t care for the taste of the chocolate potato or the soggy boiled cabbage and salty, stringy meat. But I loved the tradition. I loved that my Mother and my Grandmother and my Great Grandmother had eaten this meal every year as girls, then young women until they started to make it for their own families. Now I make this annual feast for my husband and friends and have some tips on how to make it taste less soggy and stringy (sorry Mom.)

St. Patrick's Day Appetizers

¬†St. Patrick’s Day Menu

Aged Irish Cheddar with Oat Biscuits

Corned Beef and Boiled Cabbage, Heirloom Carrots and Fingerling Potatoes with Creamy Dijon Sauce

Rye Soda Bread with Salted Irish Butter and Apricot Jam

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Don’t over cook the vegetables! They should poach in the salty brine water until just tender, preserving their natural flavor and texture.

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Corned Beef with Boiled Cabbage, Potatoes and Carrots

serves 4

Ingredients

1x 3lb corned beef round (cooks way down so get more than you think you need)

20x small potatoes (I like fingerling or red potatoes), scrubbed

2x bundles of carrots (preferably heirloom), scrubbed and cut into 2″ pieces

1x head of green cabbage, cut into 4-6 wedges leaving the core intact

Instructions

Place corned beef and all the brine liquid and herbs in a large pot with water covering the meat. Bring to a boil and then reduce the heat and cover. Let cook for 3-4 hours with the lid on. You may have to add more water to the pot a few times. Once the meat is very tender and shreds with a fork, remove the meat and cover on a cutting board with foil. Strain any foamy meat goo and large herbs and peppercorns from the boiling water then add the potatoes. Boil uncovered until almost fork tender and then add the carrots. Once the carrots are almost tender add the cabbage wedges. Leaving the core in the cabbage keeps the leaves from falling off and making a mess in the pot. While the vegetables finish, slice the meat into thick wedges against the grain of the corned beef. Once the cabbage is JUST cooked and still bright green remove all the vegetables to a platter. Serve immediately with thick slices of the meat and Creamy Dijon Sauce.

Creamy Dijon Sauce

4 ounces Creme Fraiche or Sour Cream
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon minced shallots
Salt and Pepper to taste
Mix all the ingredients and serve chilled.

 

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 Happy St. Pats,

Lydia

Happy St. Patrick’s Day

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Irish-Soda-Bread

Anjali and I made Ina Garten’s version of Irish Soda Bread yesterday at work to accompany the traditional Irish dinner we cooked for our clients. Dense but very moist, lightly sweet from the currants and just a hint of orange zest. Slathered with salty Kerrygold butter it spoke to my inner heritage, satisfying a deep longing for home made rustic bread.

vintage Kerrygold Ad

Skip the green beer this year but whip up a loaf of Irish soda bread to eat cold with afternoon tea or toasted in the morning with coffee.

Irish Soda Bread

Ina Garten, Barefoot Contessa at Home

Ingredients:

  • 4 cups all-purpose flour, plus extra for currants
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
  • 1 3/4 cups cold buttermilk, shaken
  • 1 extra-large egg, lightly beaten
  • 1 teaspoon grated orange zest
  • 1 cup dried currants

Directions:

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound. Cool on a baking rack. Serve warm or at room temperature.

Wishing you the luck of the Irish on this St. Patrick’s Day.

xo,
LEH