Recipes
St. Patrick’s Colcannon
Irish Soda Bread
INGREDIENTS
INGREDIENTS
3 pounds red potatoes, quartered 1 head cabbage, cored and shredded 2 tablespoons butter ½ cup butter 1 teaspoon minced garlic 4 green onions, sliced, white parts and tops separated white pepper to taste 1 ¼ cups hot milk 1 pound leftover corned beef, cut into pieces and warmed
DIRECTIONS 1. Place potatoes in a large saucepan and add water to cover by 1-inch. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. 2. Meanwhile, bring a large pot of salted water to a boil. Stir in cabbage along with 2 tablespoons of butter; cover, and simmer until the cabbage has softened. Drain. 3. Melt 1/2-cup butter over medium heat. Stir in garlic and the white parts of the green onions. Cook until the garlic has softened and mellowed. 4. Drain the potatoes and mash with white pepper to taste. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green onion tops to serve.
36 | March 2021
½ cup white sugar 4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda ¾ teaspoon salt 3 cups raisins 1 tablespoon caraway seeds 2 eggs, lightly beaten 1 ¼ cups buttermilk 1 cup sour cream
DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan. 2. In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour 3. Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.
