Quantcast
It’s Almost That Time of Year Again
St. Patrick’s Day is closer than you think!

 It seems like almost everyone has a bit of Irish in them on St. Patrick’s Day. It’s usually a great time to wear a lot of green and an excuse to get really, really drunk - not that you ever need an excuse to get drunk. It’s also a great time to try some traditional Irish cuisine. Besides filling your belly with that questionable green beer, opt for Irish Stew and Shepherds Pie. If you’re looking for something a little more popular, corned beef and cabbage and Irish soda bread are the way to go. There are many Irish bars and restaurants around Manhattan, so finding something to eat shouldn’t be too hard.

One common dish, Irish Soda Bread, originated around the 19th century when baking soda was introduced in Ireland. Instead of using yeast for leavening, baking soda is used - hence where the name came from. It was eaten as a meal and made every two to three days because of some of the additional ingredients.

Try your luck and make it at home

Prep time: 10 minutes
Cook time: 50 to 55 minutes

The Ingredients:

  • 3 cups flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup melted butter
  • 1 egg
  • 1 cup of raisins

The Procedure:

  • Preheat oven to 350°F and line a baking sheet with parchment paper (If you don’t have parchment paper, I’m sure aluminum foil will do just fine).
  • Mix flour, sugar, baking powder, baking soda and salt in a large bowl. Stir in buttermilk, butter and egg until smooth - then add raisins. If you’re in an Irish mood, you can add a little bit of green food coloring to the mix.
  • Knead several times on a lightly floured board then shape into a ball. Place on prepared baking sheet and flatten slightly.
  • Cut a small x in the top before baking. In the old days, this was done to ward off the devil.
  • Bake for 50 to 55 minutes or until a sharp knife inserted in the center comes out clean. Makes about 10 Servings.