When Irish Eyes Are Smiling

     For the last two St. Patrick's Days, I've been out of the country for the verdant holiday. I've had the pleasure and unique learning experience of viewing the holiday played out in four different counties. As many already know, St. Patrick's Day in Ireland is nothing like it is in the states. The holiday as we know it is largely made up. One thing that does translate is soda bread...kind of. Proper soda bread is very simple and lacks embellishments like citrus zest of raisins (although I do like to think currents are at home in an Irish bread). My family really likes raisins so I included them, but feel free to omit them for a more "authentic" recipe.


Irish Soda Bread

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     Soda bread is so easy to make, the Irish make it all year long. Sift the flour, salt, and baking soda into a large bowl and form a well in the middle. Slowly add in the buttermilk and fold in the flour with your hands into the center of the bowl. At this point you can add raisins if you'd like. Only use all of the buttermilk if your dough seems too dry; adding too much liquid can make for a tough bread. After the buttermilk has been incorporated into the dough, turn it out onto a floured surface and gently knead for a minute. Form the dough into a disk, score the top with an "X", and place on a lined baking dish. Bake for 15 minutes at 450 F and then lower the temperature to 400 F and bake for an additional 30 minutes or until golden brown. Serve warm with plenty of good butter. 

Recipe

450 F/ 15 min - 400 F/ 30 min

Adapted from NYT Diner's Journal 

3 1/2 c flour 

1/2 tsp sea salt

3/4 tsp baking soda

1 1/2 c buttermilk

1/2 c raisins (optional) 

     Creole Lady Marmalade

     
     I probably should have given this recipe earlier, you know, to facilitate making last week's cake, but I like making you werk for your sweets. This recipe is very simple to make and keeps for a good amount of time when refrigerated. I used tangelos because they are more tart than a navel orange. 
     First, scrub your citrus and add the whole fruit to a pot filled with 8 cups of water and simmer for 90 minutes. Remove the tangelos and cool slightly. Once they become manageable, slice into very slender strips. Add all of the pulp and peel back to the pot along with the sugar. I added half a packet of pectin and a pinch of salt at this point, but if you like a looser consistency, leave it out. Simmer for up to half an hour until the mixture thickens to your liking (pectin will further stiffen the mixture, so don't go overboard). Cool and store in the fridge for up to two months. 

Recipe

6 tangelos

8 c water

6 c sugar

1/2 envelope pectin

pinch of salt