Posts Tagged ‘st patricks day recipe’

Irish Soda Bread Recipe

Tuesday, March 15th, 2016

A classic Irish Soda Bread Recipe for celebrating St. Patrick’s Day, your Irish heritage or if you are looking to try something new to go along with dinner tonight. For added touches, incorporate raisins, sesame seeds, oats or sprinkle granulated sugar on top during baking. Do you have a traditional take on this bread? Share with us how you make yours!

Four Leaf Clovers

Irish Soda Bread

What you’ll need:

  • 4 cups all-purpose flour
  • 4 tablespoons white granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup buttermilk
  • 1 medium egg
  • 1/4 cup butter, melted
  • 1/4 cup buttermilk

Directions:

  1. Preheat oven to 375°F. Lightly grease a large baking sheet.
  2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and softened butter. Stir in 1 cup of buttermilk and the egg.
  3. Turn dough out onto a lightly floured surface, knead slightly and form into a rounded shape. Place on baking sheet.
  4. In a small bowl, mix melted butter and the remaining buttermilk and brush loaf with up to half of the mixture. Use a knife and make two shallow line cuts in the top of the loaf.
  5. Bake for about 50 minutes, removing loaf at about 25 minutes to quickly brush with remaining butter and buttermilk mixture. Use the toothpick test to test for doneness; serve.

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Tuesday Recipe: St. Patrick’s Day Dinner

Tuesday, March 12th, 2013

Celebrate Irish-American Heritage Month this March, as well as of course St. Patrick’s Day this Sunday, with this Irish inspired meal. The holiday in America gives us an opportunity to enjoy foods we might not typically eat throughout the rest of the year. Traditional dishes such as corned beef and cabbage or Irish soda bread, are popular choices, but today’s featured recipe shares something just a little bit different. An old fashioned Irish Stew.


What You’ll Need:

1 tablespoon olive oil

2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces

1/2 teaspoon salt

freshly ground black pepper to taste

1 large onion, sliced

2 carrots, peeled and cut into large chunks

1 parsnip, peeled and cut into large chunks

4 cups water, or as needed

3 large potatoes, peeled and quartered

1 tablespoon fresh rosemary, chopped

1 cup leaks, coarsely chopped

fresh parsley, chopped, for use as garnish

Directions:

1. Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.

2. Add the onion, carrots, and parsnips, cooking gently alongside the meat for a few minutes.

3. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer until tender, depending on the cut of meat used.

4. Stir in potatoes, and simmer for another 15 to 20 minutes.

5. Add leaks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole.

6. Serve piping hot in bowls and garnish with fresh parsley. Makes approximately 6 servings.


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~Tuesday Recipe: Potato Leek Casserole

Tuesday, March 13th, 2012

In honor of the St. Patrick’s Day holiday approaching this coming Saturday, we offer an alternative to the classic Corned Beef & Cabbage main dinner. Our featured Irish themed dish this week is a yummy Potato Leek Casserole; good for either your main dish or a well complimented side.

Ingredients:

- 1/2 stick butter, clarified

- 2 large white potatoes, peeled and sliced thin

- 2 large leeks, white part only sliced into thin rings

- 1 cup shredded parmigiano reggiano cheese

- 1 cup heavy cream

- salt and black pepper to taste

- 1 tablespoon sherry


Directions:

1. Melt the clarified butter in a skillet and toss in the leek rings. Simmer until the leeks are soft. Drain the leeks, reserving the butter and set cooked leeks aside in a small bowl.

2. Brush or spread reserved butter on the bottom and sides of your casserole dish.

3. Spread your slices of potato on a plate, cover with a paper towel and cook in the microwave for two minutes. Set aside to cool slightly.

4. Preheat your oven to 350 degrees.

5. Spread a layer of the white potatoes in the bottom of your buttered baking dish. Then, a thin layer of cooked leek rings. Repeat layers until all veggies are gone.

6. Whip heavy cream, sherry and parmesan. Adjust salt and pepper to taste, then pour over potato and leek layers.

7. Bake in the oven for about 35 minutes or until golden brown.

~ Remove from the oven and let sit for five minutes to set before serving. Garnish ever so lightly with rosemary or tarragon. Enjoy!


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