Lobster is a luxurious treat

Lobster is a luxurious treat; something my family uses to celebrate.  My father chose lobster for his 55th birthday dinner. For a man that isn’t too fond of fish, he absolutely adores crab, lobster, shrimp and mussels alike. At $14.00/ pound, four of these beauties came out to be $100. We got some fine crustaceans from up north, Maine. It pains me that these are not local, that I don’t get to see the process of raising and harvesting the lobster. Its scrumptiousness told the story.

We went to the local fishmonger, giving the local business the attention it deserves. The options were vast, but lLobster was what we came to get. Our fishmonger suggested we steam each lobster for 7 minutes per one pound. Add three minutes for every extra pound. Pretty simple, who would have thought such an intimidating crawler, was so easy to cook.

The lobsters may have been the star of the show, but how good can the show be without outstanding supporting actresses. We grabbed 10 ears of fresh jersey corn to make a grilled corn salad. The difference in texture was epic. Sweet and spicy crunchy corn paired with the forgiving tender elasticity of the lobster meat just snapped around your tongue. A big salad filled with greens, and of course a fruit tart as requested by my more than deserving dad.  I told him in his birthday card, that nothing comes close to the happiness I feel when dancing around the kitchen with him. It’s a small kitchen, a big island with a decent size stove top, and very little counter space (thank you kitchen aid mixer, and Cuisinart coffee maker). It’s the perfect small farmhouse kitchen, we laugh as we bump into each other, as kitchen bumper cars do, whilst putting away groceries, simmering butter, or dashing off to the grill. It was a perfect day, usually I would object to the birthday being lifting a finger on their day, however I couldn’t dismiss such an eager helper, after all it was his idea. I would have loved to have had this feast outside somewhere, with a blanket to set us atop the grass and away from the bugs, but it was much too hot out as most mid July evenings are in NJ. So we slurped our lobster dinner in the cool air conditioning, not many words were said, our jaws were dropping for the star of the show. That’s when you know you did well.

That’ll do!

Grilled Corn Salad:
* I adapted this from Half baked harvest’s grilled street corn recipe

Ingredients:

-6 ears of fresh corn, husked
-extra virgin olive oil
-two limes, squeezed
-2 tsp of honey
-1.5 tsp chili powder
-1 tsp smoked paprika
-1 jalapeño
-sea salt & black pepper ( I love fresh cracked pepper!)
-a couple stalks of chives chopped
-1 cup of basil leaves chopped
-1/2 cup cilantro chopped
-4/4 cup feta cheese
Instructions:

1) Put three of the 6 ears of corn on the grill, allowing to blacken a bit on all sides, remove and cool, then when you are able to handle, slice the kernels off the cob.
2) Slice the remaining 3 ears of corn so the kernels are the only thing remaining, keep all the juices.
3) Stir all the remaining ingredients together

* I added a bit of chipotle powder to some ranch and had it as a sauce to add on… however I never used it because the flavors of the fresh corn & spices were incredible!

Berry Tart:

I borrowed this recipe from Manger, my favorite food blog, curated by Mimi Thorisson

A very impatient but good boy, jealous of the attention of our yummy berry tart

Ingredients (for dough):
-1 cup of flour
-1/3 cup of butter, softened at room temp
-2 tbsps of sugar
-4 tbsps of confectioner’s sugar
-1/4 cup ground almonds- almond flour will do!
-1/2 egg
– pinch of salt

Instructions for the shortbread crust:


1) in a medium bowl mix all the ingredients together to form a soft dough. Shape into a ball and wrap in cling film, putting in the refrigerator for at least 1 hour.
2) On a floured surface roll out the dough, to fit the tart pan, gently pressing the edges of the pastry against the pan. Prick the fitted dough with a fork.  Cover with more cling film and place in the freezer for 30 minutes… the longer the better… (this prevents shrinking of the crust!)
3)Cut out parchment paper to line the bottom of the pan, fill with marbles, rice, beans or popcorn (yes it works! And no they don’t pop… however they make a mess when you drop them everywhere)
4) Bake for 15 minutes @ 350. Remove the weight and bake until slightly golden ( 5-10 mins) Cool for 20 before putting the filling in.

For the lemon crème patisserie:
ingredients:
-1 cup of whole milk
-1/2 cup granulated sugar
-3 egg yolks+ 1 egg
-2 tsp of vanilla extract
-two lemons zested
-2/3 cups of heavy cream
-juice of one lemon
-1/4 cup of plain flour

instructions:
1) whisk the sugar, eggs, and flour until light and fluffy( 8 mins). Then add the lemon juice & zest
2) Bring the milk, cream, and vanilla in a saucepan to a soft simmer. Pour the mixture gently into the egg bowl, whisking continuously.
3)Put the mixture back into the saucepan, continuously whisking on low heat until the mixture becomes a custard consistency ( this could take 10 minutes or more)
4) pour into a bowl and cover, place in the refrigerator once completely cool, close to serving time
5)Spoon the crème patissiere into the tart and smooth with a spatula.
6) place the berries on top in any fashion that pleases you!

** I would recommend letting this custard sit overnight, it becomes so much firmer for a day 2 serving**

Enjoy!

Xx,

Key- lime Pie in July

This weekend was spent in Vermont, the place I love the most, cherish and call home despite the contradicting reality of the rental property my name is on does indeed reside in Brooklyn, NY. Someday Vermont will once again be my full time home, but for now it will just have to do as my weekend elopement from the city.

As the train proceeds along the Hudson, closer and closer to where this rental agreement is located, I am reflecting on the lovely time we had in Vermont. The Green Mountains are well known for their winter time splendor.A place where many city folk flock in hopes of a quintessential winter wonderland, filled with skis and ski boots, snowshoes and wool hats. Although winter is spectacular and for a very long time has been my favorite season, the summer in Vermont is just as enchanting. Rivers and lakes alike beg you to dip your toe,and a slower, more thoughtful life expands your horizons and suddenly an afternoon spent by the lake becomes all your heart desires (of course great company truly is the key,but this can be done alone too!)

Our dear friends invited us to their lakefront property for an afternoon of snacks and drinks. I rolled over yesterday morning asking… what is the best dessert to accompany snacks by the lake? There really isn’t a wrong answer, however my matter of fact mountain man spewed, “lemon meringue or key lime pie” as if he had anticipated the question coming from my mouth long before the question evolved. Smart, and matter o’ fact.

So key lime pie it was. And the only reason necessary was that he suggested and I don’t usually get suggestions so I wanted to reward such good behavior. That and key lime pie is dreadfully easy! I am alarmed how cost effective it is and how delicious. So here is my painless recipe:

Key-lime-pie

Ingredients:
-3 cans of sweetened condensed milk
-¾ cup fresh squeezed lime juice
-2 tbsp of fresh lime zest
-1 cup of sour cream
-2 sleeves of graham crackers
-1.5 sticks of butter (melted)
-¼ cup of granulated sugar

Instructions:

  1. crush the graham crackers (by hand is fine) & add in the melted butter & sugar
  2. Pack the slightly sandy mix into the pie tin firmly & place in the freezer
  3. In a bowl mix together the sweetened condensed milk, sour cream, and lime juice stirring in 1 tablespoon of lime zest until all ingredients are combined
  4. After the graham crust has frozen a bit, pour in the key-lime mixture
  5. Bake @ 350 for 5-8 minutes, until the pie jiggles only a little when shaken. Put in the freezer for 30 or the refrigerator until ready to eat.

Enjoy with some homemade whipped cream and more key lime zest to garnish

(This makes 2 pies for shallow pie dishes or one pie for a deep pie dish)

Xx

Manger Workshop- The Garden Party

Day 2

There isnt much else to say following the first post. One can go on and on about such lovely times but I feel strongly that less is more. Afterall, I want this amazing family to have more business, I cant give everything away, where would your mind then wander Dear Reader?

These photos capture much of the second day… A garden party & splitting up into teams for the final day in Medoc, our restauranteur challenge. Please read the other two posts regarding my time with the Thorissons & my reflections to get a good feel for the expierience. Now, feast your eyes!

My love, the one that got away.. or that Oddur just wouldnt let go!
Mimi gave us a taste of her new adventures in Torino, Italy … Homemade PASTA!
Agnolotti pasta, filled with ricotta mixed with hazelnuts. The black specks you see are a tint of coffee. C’est Magnifique
Making the Red Salad with my little helper, Lucien
Endives, Red onion, purple cabbage, pomegranite, and beet root. Buy yourself a mandolin my friends
We headed to the garden
Rose Champagne was had
The Garden was ravaged for an afternoon of sage fritters

I had the most lovely time. I truly wish everyone I love gets to expierience something of this excitement. Heart is so full!

Snail blazin’

April showers bring May flowers… and snails

Last week I got all excited about supporting a particular local farmer at the Union Square Market. This guy had all the plants for building up my home garden. I got a dozen different plants ranging from tomatoes (which I don’t like- I know, weird- they are for tomato sauce) to spinach and bush beans (which I really really like).

I planted those suckers in the beds and gave em a goodnight kiss (I did no such thing) My own ruffage in my own backyard! Proud plant mother moment.
I couldn’t help but gawk at how many slugs/snails were blazing around my humble Brooklyn Backyard… So cute, so not offensive, I was even thinking this was a win- at least there was life back here! After all… Slow Foods mascot is the snail, it had to be a good omen! Right?

No
No No
NO


They ate my baby spinach! They noshed on my Montpelier bush beans! They didn’t touch my tomatoes (figures- the one I would volunteer as tribute, they leave alone, continuous eye roll)

So I called my mom.
Turns out her grandmother used to put cheap beer in empty tuna fish cans and the slugs would blaze on over to this amazing drink (slugs love beer) but end up passing away in their slow drunk sluggy dreams. My roomie’s mom also confirmed this “let them drink beer” technique, so all the moms have voted and feeding beer to slugs wins.

Another, more snail loving course of action is to hand pluck all of the snails (before they get to the beer)and bring them to the abandoned backyard adjacent to yours. 🙂

But the beer works… if you dont have the luxury of an abandoned backyard to use at your leisure

Bottom line is, these critters like cool damp places, so ofcourse my overgrown backyard was a haven for the little cuties. Spring is their prime season. So cleanin up the beds, weeding out the unwanted plants and giving your garden more sunlight should dry up the land nicely. Dryer conditions= no more snails!

P.S. I planted Marigolds near the half eaten baby plants. Their natural chemical wards off most pests, which is absolutely what we want.

Happy Gardening!

Strawberries and Cream Cake from your Dream


This weekend was my sister’s twentieth birthday. Strawberries and Cream is her all-time favorite so there was no negotiating (although I’m not too sure why anyone would want to negotiate themselves out of that!).  For Grace’s birthdays my family always picks up a strawberries and cream cake from the grocery store. Although the cake is made fresh at their bakery it just wasn’t satisfying anymore. Maybe management changed, maybe there was some sort ingredient switch-up, or it’s possible my family has become quite spoiled. Turns out-baking with farm fresh eggs changes the baked goods game. This year I decided to try my hand at Grace’s cake (assuring everyone that if the cake was a flop ice cream would be on me!).

There is no cake left, there were oohs and there were ahhs and most of all the birthday girl was smiling. We ate it all. So I am jotting it down here for you dear readers to modify/replicate. If not for a birthday then just because it’s spring!

It‘s rumored that Marie Antoinette sang “Qu’ils mangent de la brioche” when the people of France were starving. The tale goes that cakes and pastries were handed out to the poor. I guess they must have had a lot of leftover cake. Whether that’s true or not I will still take a fat slice of homemade cake anyday. Cheers!

Beware: This recipe calls for buttermilk and cake flour- two uncommon ingredients in my household- if you are in a pinch, no fear!  I put the substitutes below 🙂 Happy Baking

Ingredients:

For the Cake:
-3 cups of cake flour (or 2 ¾ cup all-purpose flour + ¼ cornstarch)
-3/4 tsp baking soda
-1 ½ tsp baking powder
-3/4 tsp salt
-1 ½ (three sticks) butter- room temp
-3 large egg whites
-2 1/3 cups of granulated sugar
-2 tsp almond extract
-1 ½ cups Buttermilk (whole milk with 1 tbsp white vinegar/ lemon juice)

For the Filling:
-2 cups sliced strawberries
-1-2 tsp sugar

For the Frosting:
-1 pint of heavy whipped cream (chilled)
-1/4 cup powdered sugar
-1 tsp almond extract (vanilla extract will do! I prefer the almond undertone)

How to make that cake!

  1. Preheat the oven to 350* F. Butter two or three round cake pans generously with butter.
  2. Sift flour (3 cups), baking soda (3/4 tsp), baking powder (1 ½ tsp), and salt (3/4 tsp) together in one bowl
  3. Cream the butter (3 sticks @ room temp) and sugar (2 1/3 cups) until light and fluffy
  4. Add in the egg whites (3)and almond extract (2 tsp), continue beating on medium for a few
  5. While the mixer is still running add in 1/3 of your dry ingredient mixture to the mixer. Scrape down the sides, then add ¾ cup of buttermilk. Repeat until all batter ingredients are mixed together.
  6. Divide batter into buttered cake pans evenly. Bake for 25-35 minutes, or until they reach a golden brown (Use ye-olde toothpick trick)
  7. Let cakes cool for at least 10 minutes

Meanwhile… in the filling department:

  1. Cut the tops of strawberries off and chop ( 2 cups worth)
  2. Sprinkle with granulated sugar and let sit in a bowl for 10 min.
  3. Strain and keep pink strawberry water for frosting

Whip it! Whip it real good!

  1. Chill the whisk & clean mixing bowl in freezer until cold
  2. Pour in (1 Pint) heavy cream, powdered sugar (1/4 cup) and almond extract ( 1tsp)
  3. Add in whatever pink strawberry liquid you have leftover
  4. Whip until stiff peaks!

Build it!

  1. Place the largest cake (there always is a bigger layer) on the plate & spread with whipped cream
  2. Spread half of strawberries
  3. Repeat if doing three layer cake
  4. Frost top layer and decorate with remaining strawberries OR fresh chopped strawberries- it’s up to you!

Secrets to raising kids (the goat kind)


Margaret and Rose (my nigerian dwarf goats) were purchased with two intentions. The first, and one that certainly got my parents on board was to create a micro-dairy system. Supplying our family with all our dairy needs. The second reason was to fill my summer with baby goat love! I had the opportunity to take them to college with me at the end of that summer, so it seemed like the right move for me! Becoming mom.


After much research I officially brought my girls home, separating them from their mother, and feeding system. I then gave myself the responsibility to feed each girl 4-6 times a day!

… Taking them away from their (biological) mother at two weeks old had me feeling a variety of emotions. Was it too soon? Is this healthy? Will it be too much work? Are there any other options? Not at all comparable to human surrogate motherhood, but to my then 19 year old self certainly felt just as serious.

For all those new to goat mother & fatherhood (it’s true- you feel like parents!) I created a little pro & con list to help understand the benefits and downsides to raising goat kids as bottle babies (taking them away from mother pretty early-like I did) opposed to dam raising (allowing the doe to raise them naturally). These are conclusions I drew from raising my two doelings, an experience I am so very grateful for. I can’t wait till I am able to do it all over again but this time will be with a few changes.

Dam Raised:


Pros-

-There is a fair amount of convenience when raising kids with their mother. It’s like having a child and having a night nurse. If you don’t feel like milking or there just isn’t time- no worries, we won’t hold your grades! The kid will drink up any extra milk the momma produces, happy momma =healthy milk!


Cons-

    -Colostrum is produced by all female mammals once giving birth. This first bit of milk that the mother produces is packed with antibodies. A Built in health system. Let’s hear it for Mother Nature!

Inevitably there will be less milk in production for the farmer- depending on how many goats you have this could be a bummer.

    -When the mother is the main focus for the kid, you will have to do some major bonding work to get them to trust you. Constant touching, and handling will get your kid affectionate in no time. Nigerian Dwarfs in general are a very interactive breed, constantly looking for attention so no fear! You will have a playful goat companion one way or another!

Bottle Baby:


Pros-

-As I explained before, bonding is key. When you, the human, become the feeding system by default you are bonding & desensitizing. The kids will now look to you for all their hunger pains & follow every step you make. So lots of goat time!

    – The biggest pro of all- You get to give bottles to baby goats!


Cons-

    -Sticking to a schedule- You have to stick to a feeding schedule, just like a newborn human! Those babies NEED nourishment constantly (I’m talking 4-6 times +per day in the first month).

    -Eliminating mom from the equation means you become the monitoring system. Keeping a close eye on their weight gain, bowel movements, doting on them so they are used to human touch, etc (you probably would be doing this anyway- however its maximized with bottle babies)

    -Coccidiosis (lots of diarrhea, dehydration) is the number one fear I had raising my girls. Kids are prone to get it when they aren’t processing their food correctly… and most common when feeding milk replacement ( powder milk mixed with warm water)

-Like I said.. goat Kid diarrhea is REAL. I kept a huge pack of baby wipes with me at all times before I switched them from milk replacement to actual goat milk (a friend gave me a couple gallons of frozen goat milk from her herd to thaw out & feed to my girls). They went from green diarrhea to soft pellets in a day (TMI?)

changes I will be making with my next go-around…

Bottle feeding my girls was an amazing experience, but I would change a few things for the next batch I raise:

-Raise partially on dam- this means not taking them away until at least 1 month of age, once doing so keeping the kids with their mother for a couple hours a day. This gives you the milk product you want for yourself as well as a happy healthy kid!

-Goat milk only- Instead of bothering with milk replacement I will have a source of goat milk ready (from another herd) for the girls to consume. This means I will be saving some of my own herd’s goat milk in the freezer for the next season)


There are some things that worked brilliantly. If you are able to take your goats on little adventures, do so. Try to introduce them to all the people (you won’t have an issue with getting people to swoon over your new goats!). Snuggle them all the time and you will have yourself some very affectionate ruminants. Oh.. and get two. It’s not an option, they will need a companion no matter how dedicated a mother you may be. My girls stand for their feet to be clipped, follow me everywhere on the farm, and are fine with me “milking”(getting them used to touch on their udders is important- we will be breeding them this fall!). I attribute their kind little souls to our very consistent schedule of bonding during their first 6 months.

By one get one (goat)



Most students arrive home from college with tattoos or piercings. I brought home goats or rather the idea of a micro dairy operation. Studying sustainable agriculture does things. With an organic farm on my college campus, my interest in all things goat-related was consistently fueled.


Briefly during my sophomore year I spent time working at Consider Bardwell Farm. This farm is home to one of the best raw milk creameries in the northeast. Somehow I worked my way into the position of selling cheese at the Winter Farmers Market in Dorset, Vermont, it was a dream.

I went home that summer with the idea of making my own goat milk dairy, so that one day I could have fresh goat milk cheeses at my dispose. And to do it correctly, I would need to begin from the ground up. Nigerian Dwarf goats are the perfect addition for small scale dairy options. Standing no taller than 24 inches at maturity (smaller than many dogs) they take up very little space. For such a small size these goats produce about 2 pounds of milk a day. Perfect for supplying a family their dairy grocery. Enter Margaret & Rose.

Excuse the poor quality photos- they are a few years old!

Many stories go along with this pair but my favorite is our first day together (they were 12 days old). I am named after my nana’s maiden name, Margaret Rose Keeley Frayne.  My grandmother has dementia, and at this point it had gotten quite bad. I am so grateful that this disease has kept her lovely nature — she is still the sweetest human I’ve ever known.  Moving along, on this day the house was empty except for nana. My mom, dad, and sister were out running some errand or at some horse show, I had gone to a Nigerian Dwarf Goat farm for “information” about the breed (or that’s what I told my parents). I arrived home with my two little darlings before everyone’s return. My intention was to get just one doeling (female baby goat), but with a bit of  research concluded that goats needed companionship – oh darn, guess I would have to get two. At this point my parents understood my interests in micro dairy and my long-term plan, but not the sincerity of it.

I showed the new goats to my nana and her reaction was interesting, something familiar. She seemed to know that I had done something without permission; that these goats were a little unplanned. She smiled and petted my twin girls, cooing to them telling them they are pretty girls. I brought them out to the barn to get them settled and we began bonding (bottle feeding every makes you mom real quick).  



Gravel crunched and my family was home. Smiles greeted me, but I was definitely in trouble for (1) bringing home an animal without permission and (2) getting 2 instead of my anticipated 1 doeling (oops). My grandmother had warned my mom when she came in that I had brought home two goats. In fact her words were “Did you see, she’s got goats, she’s got two of them” (!!!!!!!) This was and always will be a memorable moment. You see, my grandmother mainly speaks in broken sentences now and these sentences usually consist of how beautiful we are (I told you she was sweet), or asking for food (I can absolutely relate). Nana remembering my goats and inferring that they were not part of the plan was a fleeting moment but a great one and it only seemed fitting to name my girls Margaret and Rose.


Thank you for letting me share this story, Nana and these girls mean so much. It was inevitable that Nana would make her debut on Pitchfork and Pearls

Fact: Goats are Great

Spring is here! Baby Goats, ducklings, and chicks are popping up in every corner of the farm. Though we don’t have any baby goats this year, our plans for Spring of 2020 will be filled with lovely little kids (the four legged ones!) hopping around Fieldway Farm. In the meantime I am absolutely getting my fill of kidding season while visiting my friends goat farm, and preparing our own micro dairy!


Below I drafted up a bit of a crash course in case you are adding some goats to your family this spring-  this crash course leaves out the basics like what feed to get & what supplements to give. Moreso, a couple pointers on what I forgot (or nearly forgot) when bringing home my wee ones.

Goats are fainting, goats are hopping around in pajamas, and goats are even doing yoga. These mighty little ruminants have captured our hearts.

Though she be but little, she is fierce.


They understand humans are a tool, they seek us to feel better, get food, and for comfortable living. They are smart they understand and they adjust. Which brings me to my first suggestion when getting your goats : Have. Proper. Fencing. They are mini Houdini’s in disguise, looking for and greedily taking every opportunity to escape. When you add the smallness of the nigerian dwarf goat – you are really in for a mischievous treat (in the best way!).

The wee ones tend to go where they please

Barnyard goats conjure up the image of a hairy smelly snaggletooth animal chewing on a can. While the bucks are quite smelly, and they do get into just about every grain bag you have (opened or unopened) they are much more endearing creatures than most depictions. Suggestion number two is very important, Keep all grain secure & locked away! ESPECIALLY other animal’s food. Some horse feed has too much copper and will result in belly aches & bloat for your poor goat. We had an unfortunate run in with an open feed room & Rose spent a few scary nights at the hospital two years ago.

Food is absolutely priority

Goats are herd animals, they play, and they love their family. They will absolutely need a companion. It’s best to get two. Starting out, I wanted to move slowly and add one to my farm. My thought was that this lucky goat would live happily with my 12 year old  (ancient) sheep. Baaaaa’d idea. Thankfully I brought home both sisters. So I mentioned goat’s play – they play hard. Head butting and chasing are common occurrences.

Its best to get two.. or three

Sheep, although seemingly similar are absolutely not the same as goats. It’s helpful to think of sheep as the quiet children that prefer quiet activities like reading and puzzles as opposed to their ruff housing neighbor the goat.  Goats are most happy when climbing and getting into trouble. I cant stress enough how much they need props. So something to climb on is important to keep them occupied & out of trouble. Happy (occupied) goat = happy garden


Honestly a children’s jungle gym would be useful for occupying your new friend. If you threw out your childhood tree house I would recommend bring some fun objects into their pen. Pallets, water troughs (upturned), old furniture, logs etc. etc. be creative!

So to recap:

1)Have a good fence system
2)Keep all grain secure and locked (out of reach!)
3)They should come in two
4)Goats are active; get them toys to play on!

I hope this helps you dive into your goat experience a little bit more prepared. These little darlings at the very least will keep you entertained.

If you are at all interested, every one of these kids are for sale, feel free to reach out for details (5 doelings and 6 bucks which will be weathered before they leave)

Late to the Party- (Irish)Soda Bread


This post is a wee bit late to the party. Having just celebrated our lovely green holiday I took a stab at creating the old loaf that usually accompanies the meal— he Authentic Irish Soda Bread. Historically the low cost loaf adorned the poor families and peasant’s table. With minimal ingredients, the loaf is extremely easy (and cheap!) to make, I’ve added currents and other dried fruits to the dough per popular demand in my home (though traditionally they are left out). Ingredients include baking soda, buttermilk, all purpose flour, and salt.


We didnt have buttermilk, so all readers without, no fear substitute is near!

Buttermilk traditionally would be lounging in the refrigerator, a bi-product from making the week’s butter. The perfect recipe to use up said buttermilk is a good loaf of soda bread.

What? You don’t have a couple cups of slightly soured milk lying around? There is a fast track trick that will give you everything you need from buttermilk. Add 1 tablespoon of lemon juice to one cup of whole milk and let sit for 5-10 minutes. The milk begins to slightly curdle and separate, you now have a substitute at your disposal.

I guiltily added the raisins to the dough, I couldn’t help it, I love them! And my family voted for the dried fruit. I will absolutely be replicating the recipe when currents are back in season and I don’t have to resort to their dried little raisin cousins.


Soda bread obviously is not made just for St. Patrick’s Weekend, usually this hearty bread is made to endure a few days of sitting on the counter, or a sit down meal or two. I am hoping to inspire others to set their next feast with the very easy homemade bread! I grabbed the basis of this recipe from Imen McDonell’s cookbook Farmette. Check out other traditional Irish cooking recipes on her blog: http://farmette.ie or pick up the gorgeous cookbook yourself!

Ingredients:
1 ¾ cup of whole milk
1 tsp of baking soda
1 tablespoon of lemon juice
3 ½ cups of all purpose flour
1 tsp of salt

Directions:

  1. Set the oven to 450*
  2. Pour milk in seperate bowl and mix in the tablespoon of lemon juice gently, let sit for 5-10 minutes (until you start to see some separation)
  3. Sift flour, baking soda and salt together
  4. Create well in middle of dry mixture and add buttermilk (flour your hands!) Begin to combine wet and dry ingredients by hand
  5. Flip mixture onto floured surface and knead the dough
  6. Knead and form dough into one inch disk
  7. Slice an X on the top of dough, to continue tradition, allow dough to breath and ward off bad omens
  8. Butter clay baking stone or pizza stone (baking sheet will also work)
  9. Put in oven for 15 @ 450*
  10. Reduce oven heat to 400* and continue to bake for 25-30

Enjoy!