Irish Soda Bread and green cake.

(We aren't even Irish.)

I do realize that I totally missed the St Pats post by like two weeks, but I had to share Ina's Irish soda bread recipe because it was just so delicious. Anything Ina creates is a keeper in my book.

The bread is crunchy on the outside, soft and dense on the inside and made perfectly unhealthy with a generous helping of softened butter spread on top.

It would be a great complement to a Sunday roast, not just for that green day in March.

 

 Irish Soda Bread

• 4 cups all-purpose flour, plus extra for currants
• 4 tablespoons sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
• 1 3/4 cups cold buttermilk, shaken
• 1 extra-large egg, lightly beaten
• 1 teaspoon grated orange zest
• 1 cup dried currants*

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

 

*I used craisins instead of currants.  

 ...and while I'm at it, a photo of our [wannabe] Irish spread.

 I roasted the cabbage this year instead of cooking it in the meat juice. Thumbs up all around. 

...and an easy dessert. 

 

[green] Pistachio Cake

1 pkg yellow cake mix

1 box instant pistachio pudding

4 eggs

1 1/2 c water

1/4 c vegetable oil

1/2 tsp almond extract

green food coloring (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 10 inch tube pan. 

In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed. 

Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

Enjoy.