15 March 2021 Easy Irish Soda Bread

Easy Irish Soda Bread

March 15, 2021 By

Irish Soda Bread is a popular bread served in the days leading up to St Patrick’s Day around the world. It was introduced in the late 1830s when bicarbonate soda was brought to the U.K. The bread grew in popularity, as a necessity, when Ireland was in its poorest state and when food needed to be made using basic and inexpensive ingredients like flour (mostly wheat in those days), baking soda, salt and soured milk (what’s been replaced by buttermilk in today’s recipes).

This past weekend, my fiend Marge posted an awesome picture of a freshly baked loaf of Irish soda bread and it enticed me to get in the kitchen and make one too. She uses the same recipe every year around St Patrick’s Day, Ina Garten’s Irish Soda Bread recipe.

I made a couple changes to the recipe:

  1. I used 1 ½ teaspoons of baking soda for a bit more soda taste
  2. I used half golden raisins and half red currants instead of only currants as I love the look of golden raisins in bread
  3. I baked the bread for 50 minutes and it was perfectly-done
Butter and Soda
Buttermilk and Egg
Currants & Golden Raisins
Dried Fruit Coated in Flour
Dough After Kneading in the Bowl
Pre-Baked Bread with Cross

Note: while the recipe said the batter would be “very wet”, mine wasn’t. It was moist and instead of kneading it on the counter with more flour, which would have made the load way too dry, I gave the dough a few kneads by hand in the bowl it was mixed in and then simply plopped it on my baking sheet – saved a step and I feel it spared me from an overly-dry bread. Also, while the recipe calls for you to cut an X in the dough prior to baking, us Catholics know it’s really a cross, not an X 😊.

I had a delicious slice with dinner which consisted of my Creamy Chicken Noodle Soup and it was awesome.

Hope you try baking a loaf!

Veronique  

Filed Under: Breads, Irish Tagged With: , ,
17 March 2020 Turn St Patrick’s Day Leftovers into Delicious New Dishes

Turn St Patrick’s Day Leftovers into Delicious New Dishes

March 17, 2020 By

The Shannon Rose Irish Pub has shared three fantastic recipes geared towards using up St Patrick’s Day leftovers and I’m dying to make them!!

The three recipes are:

  • Irish Soda Bread French Toast – a delicious twist on a classic dish for the morning after St. Patrick’s Day parties
  • Corned Beef Hash with Eggs – a popular brunch menu item, with an Irish spin
  • Reuben Fritters – a savory option you can sub in for leftover corned beef sandwiches
  • Irish Soda Bread Pudding – another Irish-inspiredtwist on a classic, this time in the form of a decadent dessert

Irish Soda Bread French Toast

Ingredients:

2 slices Irish Soda Bread

4 Tbsp French toast batter (see below)

4 Tbsp butter

3 strawberries, sliced thin

2 Tbsp caramel sauce

Powdered sugar, to taste

Directions:

  1. Preheat oven to 450 dev
  2. Heat the butter in a pan.
  3. Dip each slice of soda bread into the batter and place into the pan.
  4. Cook each side for 3 minutes, ensuring the color is golden brown.
  5. Remove from the pan and place into a 450-degree oven for 3 minutes. 
  6. Remove from oven and slice each piece at an angle. 
  7. Plate the French toast and top with strawberries, caramel, and powdered sugar.

French Toast Batter

Ingredients:

6 eggs

1 cup buttermilk

2 Tbsp sugar

1/2 Tbsp vanilla extract

Pinch sea salt

1/2 tsp cinnamon

Directions:

  1. Whisk all ingredients together.

Corned Beef Hash and Eggs

Ingredients:

Leftover corned beef

Home fries (cooked in advance)

1 tbsp butter

½ cup beef stock

Egg prepared to your liking

Chives for garnish

For the Hollandaise sauce:

½ lb salted butter

6 egg yolks

1 tsp lemon juice

1 tbsp of water

Salt and pepper

Directions:

  1. Make a simple Hollandaise sauce. Start by melting ½ lb of salted butter. Next whisk together 6 egg yolks with 1 tsp of lemon juice and 1 tbsp of water. Using a ladle slowly stream the melted butter into the egg mixture. It is super important that you whisk the mixture the entire time while adding the butter to prevent the sauce from breaking. Season with salt and pepper and hold at room temperature until needed.
  2. Chop up cooked corned beef into bite size pieces.
  3. Heat a pan on medium-high heat and add 1 tbsp of butter. Add the chopped corned beef and the prepared home fries and cook for 4 mins on 1 side. Flip the mixture and cook for an additional 3-4 minutes until well browned.
  4. Add a ½ cup of stock to the pan to make it sizzle (we use a homemade Guinness stock)
  5. Top the hash with an egg prepared to your liking. We suggest a preparation with a runny yolk like poached or sunny side up.
  6. Ladle the Hollandaise sauce over the eggs being sure to let it run onto the hash and top with fresh chopped chives.

Irish Soda Bread Pudding

Ingredients:

2 pounds Irish Soda Bread

6 eggs

1.5 cups sugar

2 cups heavy cream

2 cups milk

2 oz. Bailey’s Irish Cream

Directions:

  1. Cut Irish Soda Bread into 1″ cubes.
  2. In a mixing bowl, whisk together the remaining ingredients.
  3. Pour mixture over the soda bread and toss.
  4. Pour the mix into a greased 2-inch hotel pan and let sit overnight.
  5. Cover the pan with aluminum foil and bake at 300 degrees for 40 minutes.
  6. Turn the oven up to 350 degrees, remove the foil and bake for an additional 20 minutes until the top is golden brown.
  7. Remove from oven and let cool. 

Reuben Fritters

Ingredients:

1 pound cooked corned beef, roughly chopped

4 oz cream cheese

1/2 cup sauerkraut

5 Tbsp shredded swiss cheese

1/2 cup flour

6 eggs, beaten

1-¼ cups bread crumbs

Directions:

  1. Using a mixer combine the corned beef, cream cheese, sauerkraut, and swiss cheese.  Mix for 2 minutes.
  2. Portion out approximately 1.5 Tbsp. balls of the mix.
  3. Bread the fritters in the following order: roll in the flour, dip in the eggs, and lastly roll in the bread crumbs.
  4. Chill the fritters in the refrigerator.
  5. Place the fritters on a cookie sheet with a wire rack and place in a 450-degree oven.
  6. Cook for 25 minutes until the exterior is golden brown.
  7. Serve with a side of Thousand Island dressing for dipping!

With locations in Clifton and Ramsey, NJ, The Shannon Rose provides an authentic Irish experience by combining the design and décor of the Emerald Isle with a menu that blends Irish pub classics and new tavern favorites, always served with a side of Irish hospitality.

Filed Under: Irish Tagged With:
18 March 2019 Saint Patrick’s Day Leftovers Recipes

Saint Patrick’s Day Leftovers Recipes

March 18, 2019 By

Irish Soda Bread French Toast

The chefs at The Shannon Rose Irish Pub (http://theshannonrose.com) are sharing some recipes using Saint Patrick’s Day leftovers that are so delicious, you just might pick up some extra soda bread to make them.

Irish Soda Bread French Toast

Ingredients

  • 2 slices Irish Soda Bread
  • 4 Tbsp. French toast batter (see below)
  • 4 Tbsp. butter
  • 3 strawberries, sliced thin
  • 2 Tbsp. caramel sauce
  • Powdered sugar, to taste

French Toast Batter Ingredients

  • 6 eggs
  • 1 cup buttermilk
  • 2 Tbsp. sugar
  • ½ Tbsp. vanilla extract
  • Pinch sea salt
  • ½ tsp. cinnamon

French Toast Batter Instructions

  1. Whisk all ingredients together in a large bowl.

Cooking Instructions

  1. Preheat oven to 450 degrees.
  2. Heat the butter in a large sauté pan.
  3. Dip each slice of soda bread into the batter and place into the pan.
  4. Cook each side for 3 minutes, ensuring the color is golden brown.
  5. Remove from the pan and place into the oven for 3 minutes.  
  6. Remove from oven and slice each piece at an angle.  
  7. Plate the French toast and top with strawberries, caramel and powdered sugar.

Irish Soda Bread Pudding

Ingredients

  • 2 pounds Irish Soda Bread
  • 6 eggs
  • 1 ½ cups sugar
  • 2 cups heavy cream
  • 2 cups milk
  • 2 oz. Bailey’s Irish Cream

Cook Instructions

  1. Cut Irish Soda Bread into 1″ cubes.
  2. In a mixing bowl, whisk together the remaining ingredients.
  3. Pour mixture over the soda bread and toss.
  4. Pour the mix into a greased 2 inch hotel pan and let sit overnight.
  5. Cover the pan with aluminum foil and bake at 300 degrees for 40 minutes.
  6. Turn the oven up to 350 degrees, remove the foil and bake for an additional 20 minutes until the top is golden brown.
  7. Remove from oven and let cool. 

Reuben Fritters

Ingredients

  • 1 pound cooked corned beef, roughly chopped
  • 4 ounces cream cheese
  • ½ cup sauerkraut
  • 5 Tbsp. shredded Swiss cheese
  • ½ cup flour
  • 6 eggs, beaten
  • 1 ¼ cups bread crumbs

Cook Instructions

  1. Using a mixer combine the corned beef, cream cheese, sauerkraut, and Swiss cheese.  Mix for 2 minutes.
  2. Portion out approximately 1.5 Tbsp. balls of the mix.
  3. Bread the fritters in the following order: roll in the flour, dip in the eggs, and lastly roll in the bread crumbs.
  4. Chill the fritters in the refrigerator.
  5. Place the fritters on a cookie sheet with a wire rack and place in a 450 degree oven.
  6. Cook for 25 minutes until the exterior is golden brown.
  7. Serve with a side of Thousand Island dressing for dipping!
Filed Under: Irish Tagged With: , , ,
20 February 2014 Beef Pot Pie

Beef Pot Pie

February 20, 2014 By

Beef Simmering

Beef Simmering

The first thing that comes to mind when pot pie is mentioned is the creamy, chicken kind. On a cold winter Sunday, I just love the comfort of beef simmered slowly in wine and aromatics. I had some puff pastry on hand and opted to combine the two comforting dishes: pot pie and simmered beef.

Beef in Gravy

Beef in Gravy

Ingredients:

  • ¼ cup vegetable oil
  • ½ tsp. each sat and pepper
  • 2 ½ pounds beef stewing meat, trimmed and cubed
  • 1 Tbsp. balsamic vinegar
  • 1 large onion, finely chopped
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 8 ounces sliced mushrooms
  • 2 garlic cloves, minced
  • 2 tsp. smoked paprika
  • 1 tsp. each thyme and oregano, chopped
  • ½ tsp. rosemary, chopped
  • 2 bay leaves
  • ½ tsp. each salt and pepper
  • 2 cups beef stock
  • 1 cup dry red wine
  • 1 Tbsp. cornstarch
  • 1 package prepared puff pastry sheets
  • 1 egg, beaten

Puff Pastry Top

Puff Pastry Top

Directions:

  1. Sprinkle both sides of steak with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches (if needed), sauté the beef in the oil until browned, about 4 minutes. Add the balsamic vinegar and cook for an additional minute. Using a slotted spoon, remove the beef from the pan and set aside for later use.
  2. In the same Dutch oven over medium heat, cook the onion, carrot and celery until softened, about 5 minutes. Add the mushrooms and garlic and cook for 5 minutes. Stir in smoked paprika, herbs, bay leaf, salt and pepper and cook for an additional minute while coating the vegetables with the aromatics.
  3. Return the beef to the pan, add the stock, red wine, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally.
  4. Combine the cornstarch with ¼ cup cold water. Turn the heat up to high and bring the stew to a boil. Pour the cornstarch mixture in the stew and stir gently until the gravy has thickened, about 2 minutes. Remove bay leaves from the stew.
  5. Preheat the oven to 400. Butter a 2 quart ovenproof dish (I use a souflee pan) and add the stew.
  6. Cut a circle of pastry two inches larger in circumference than your dish. Brush the outer rim of the dish with some of the beaten egg then place the pastry on top and pinch the pastry onto the rim. Cut 2 slits into the pastry and brush it with the rest of the beaten egg.
  7. Put the dish on a cookie sheet and place in the oven and bake for about 25 minutes, or just until the pastry is golden brown.

Serves 6.

Note: If you have beef stew leftover after filling the dish, serve it over mashed potatoes.

Filed Under: American, Beef, Entrees, Irish Tagged With: , , ,
29 October 2013 Lamb and Beer Stew

Lamb and Beer Stew

October 29, 2013 By

Lamb Stew FinishedThe fall’s chill is in the air and winter’s right around the corner and I’m thrilled for one reason – hearty, comfort food. Stews, soups and roasts have such appeal to me and one of my favorites is lamb stew. Lamb simmered in beer – what’s not to love!? This recipe is simple to make and slow cooks until dinnertime comes. Serve this stew with crusty bread and mashed potatoes.

Raw IngredientsIngredients:

  • 1 cup all-purpose flour
  • ½ tsp. each salt, pepper and thyme
  • 3 pounds boneless leg of lamb, cut into 2” cubes
  • ¼ cup vegetable oil
  • 1 ½ cup cipollini onions (or pearl onions), peeled
  • 4 carrots, peeled and diced
  • 2 garlic cloves, chopped
  • 1 Tbsp. tomato paste
  • 1 tsp. rosemary
  • 1 bottle of dark beer
  • 1 cup beef broth

Veggies and BeerDirections:

  1. On a large plate, combine the flour, salt, pepper and thyme. Coat the lamb in the flour and shake off excess.
  2. In a heavy pot or Dutch oven, warm the oil over medium-high heat. Brown the lamb in batches for about 4 minutes, making sure to not crowd the pot. Transfer browned lamb to a plate for later use.
  3. Stew SimmeringAdd the onions, carrots and garlic to the pot and cook over medium heat, stirring frequently, for 5 minutes ensuring the garlic doesn’t burn. Add the tomato paste and rosemary and coat the veggies in the mixture then cook for 1 minute. Deglaze the pot with the beer and the broth, scarping brown bits from the bottom of the pot. Return the lamb to the pot and cook for 1 ½ hours, partially covered.

Serves 8.

Filed Under: American, Entrees, Irish, Lamb Tagged With: , , , ,