Advertisement

Recipes from the Emerald Isle to try at home

March 10, 2004

Irish Soda Bread


  • 5 cups all-purpose flour

  • 2 tablespoons baking powder

  • 1 1/2 teaspoons baking soda

  • 1 1/2 teaspoons salt

  • 1/2 stick butter

  • 18 fluid ounces buttermilk

  • 1 cup raisins or currants


Mix dry ingredients with paddle attachments in mixing bowl to distribute soda, baking powder and salt.

Cut up slightly softened butter and add to dry ingredients. Mix at medium speed approximately two minutes. Add raisins, or currants, and buttermilk and mix another two minutes, making sure no dry ingredients remain.

In the bottom of bowl, turn out on a floured board and kneed for one minute. Add only as much flour as needed to prevent dough from sticking. Divide dough into two equal loaves and round them into two separate balls.

Bake at 400 degrees for 40 to 50 minutes on a parchment lined cookie sheet.

Cool, then eat.

- Recipe courtesy of Perry Sanders, Sanders' Cookie Jar Bakery.




Corned Beef and Cabbage


  • 3 to 4 pounds corned beef brisket

  • 2 sliced onions

  • 2 cloves minced garlic

  • 6 whole cloves

  • 2 bay leaves

  • 6 medium peeled potatoes

  • 6 small carrots, peeled

  • 1 medium head cabbage, cut in wedges


Put corned beef in Dutch oven and barely cover with water. Add onions and seasonings. Cover and simmer for 1 hour per pound of meat, or until tender. Remove meat from liquid when tender, 3 to 4 hours. Add carrots and potatoes to broth; bring to boil and cook 10 minutes then add cabbage. Cover and cook 20 minutes more. Place meat in baking pan; coat with mustard, brown sugar and powdered cloves. Bake at 350 degrees for 15 to 20 minutes to glaze. Carve brisket against grain in thin slices. The grain may run in several directions requiring you to change slicing direction.

Advertisement

Serves six.

Note: The cooking times are based on corned beef that is not frozen at the time of cooking. Be sure the beef reaches an internal temperature of at least 160 degrees to ensure it is safely cooked. Use a food thermometer to monitor internal temperature of the corned beef.

- Courtesy of Lynn F. Little, family and consumer sciences educator with Maryland Cooperative Extension in Washington County.




Cabbage and Potato Cakes


  • 1 cup cooked shredded cabbage

  • 1/2 cup roughly mashed potato

  • 1 finely chopped scallion

  • 2 lightly beaten eggs

  • Salt and freshly ground pepper to taste


Combine all ingredients and mix well. Heat oil or butter in frying pan. Cook spoonfuls of mixture in batches for two minutes on each side or until golden. Drain on paper towels. Serve hot.

- Courtesy of Lynn F. Little

The Herald-Mail Articles
|
|
|