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!

Snowed in Scones ft. Maple Syrup & Bourbon


This weekend I had every intention to make a batch of fresh farmhouse butter. Raw milk from my favorite farm had been sitting in the fridge for the greater half of the week. Alone with the condiments it started settling and separating into heavy cream and skimmed milk.

But snow-filled Vermont seduced me. I hope you are careful, she could seduce you too. Whispering in your ear, stay inside, wear the comfy clothes, melt into the couch, swaddled in plush blankets. Consume all the comfort food. The only issue (not an issue) was… no comfort food was readily available. Waking up to snow falling in every direction was the perfect excuse to stay put. My stomach started rumbling so I made a batch of “Snowed in Scones, ft. Maple Syrup & Bourbon”

No eggs? No problem, we didn’t have them either

Ingredients:

1 ¼ cups Heavy Cream
¾ cup of sugar
2 tbsp brown sugar
2 cups all purpose flour (I use King Arthur’s)
1 tbsp of baking powder
8 tsp butter (1 stick)
2 tsp of salt

For the maple-bourbon glaze:

2 tbsp Maple Syrup
2 tbsp (or to taste) bourbon – I used Knob Creek’s maple bourbon
¾ cup of confectionary sugar
2 tbsp Heavy Cream
2 tsp butter (melted)

The best glaze! Boozy & sweet



Directions:

-Take 1 cup of heavy cream, place in the freezer for 10 minutes

-Preheat the oven to 400 degrees

-Whisk together: flour, salt, brown sugar, white sugar (whatever you choose), baking powder

-Melt the stick of butter

-Mix the butter and chilled heavy cream with a rubber spatula (not with whisk)

Use spatula instead of whisk to combine dry & wet ingredients

-Mix wet mix with dry mix until the dough is somewhat solid & pulling from the sides of the bowl (its okay if its still not one solid dough-still using rubber spatula)

-Flour you work surface

-Empty mixed dough onto flour surface

-Begin to pack the dough together gently, creating a disk that is about 1 inch thick


-Divide the dough into 8 triangles


-Place each scone to be on a well buttered pan

-Brush each scone with heavy cream

No brush? Just dollop of heavy cream and smooth with spoon

-Bake for 15- 20 minutes

-While waiting for that to cook, clean up your mess and make the glaze!

– Mix with fork:

2 tbsp heavy cream, confectionary sugar, 2 tsp of melted butter, maple syrup, bourbon to taste

(Adding more confectionary sugar if too liquidy and more liquid if too thick)

-Begin checking the scones at 15 minutes, every oven is different

– Take the scones out once getting golden on the edges

-Allow to cool for 10-15 before icing ( I put the glaze in a zip lock baggy and snip off the tip to create an impromptu icing baggy.

-Grab your oven mit, phone, and scones… run to the best lighting in the room to take photos before your hungry boyfriend steals them all, enjoy!