I am going to make Oatmeal Soda Bread this year to take to our St. Patrick's Day dinner at my parents' house. We'll be having Corned Beef & Cabbage, mashed potatoes, carrots. Even though we are not Irish, we always celebrated - when I was little, we would have green pancakes and green milk for breakfast!
Oatmeal Soda Bread
Recipe adapted from Irish Country Cooking by Darina Allen, published by Viking Penguin, 1996
2 1/2 cups oatmeal
2 cups buttermilk
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
Flour for dusting
1/2 teaspoon butter
In a mini-food processor, fitted with a metal blade, pulse the oatmeal until the meal is very fine. Remove from the processor and turn into a mixing bowl. Stir the buttermilk into the oats and cover with plastic wrap. Let the oatmeal steep in the buttermilk for 12 hours.
In a mixing bowl, sift the other ingredients together. Stir in the steeped oatmeal and mix well. If the mixture is too wet add a little more flour.
Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with the butter.
Lightly dust the work surface with some flour. Turn the dough out onto the surface and knead the dough a couple of times to form a soft ball like shape. Press the dough into a round about 2 inches thick. Using a sharp knife, make a criss-cross cut into the bread. Place the bread in the prepared pan. Bake until golden brown, about 25 to 30 minutes. Remove from the oven and cool on a wire rack. Serve the bread warm with butter.
Kristina + Gary ~ 5-14-05
Our bundle of Love ~ Marcella Ann 8-20-07
I used Ardathpaige's Corned beef in a crock recpie and it was really good. I think it turned out so much better than boiling it - very tender and juicy, but much more flavorful than the boiled version. One thing I did was layer the ingredients, and then I schmeared some dijon mustard over the top of the beef - a couple Tbsp. Yum!
I also used the Oatmeal Soda Bread recipe posted by Kinetic- I was a little wary b/c the reviews on Food Network weren't so good, but it turned out to be pretty good. I had never eaten soda bread before, so I wasn't sure what to expect, but my dad gave me the 'thumb's up' on the bread, so I assume it turned out right. I halved the recipe and it was just right for 4 people.
She'd be his wife and make him her husband 5/03Ds1 12/22/09...Ds2 8/31/12
Silly question...but if I add green food coloring to beer, will it be GREEN enough? I never know how they get that awesome green color in bars.
Thanks!
I think so, but I've honestly never tried it. My only thought re: getting the right color green would be to use a really light-colored beer, like a Bud Light or an Amstel Light (or something similar) so the food coloring can really stand out.
Ideally this recipe should be started the day before baking.
1 lemon, zest of, cut into julienne
3/4 cup superfine sugar (regular sugar can be processed in a blender of food processor)
3 eggs, beaten
1/4 cup Irish whiskey
3/4 cup butter, at room temperature
2 cups flour
3/4 cup almonds, ground
1 pinch salt
Place julienned lemon zest in a small bowl. Let it soak in whiskey overnight. The next day, preheat oven to 350°F .Grease a 9 inch cake pan. Cream the butter and sugar together until light and fluffy and then whisk in the eggs. Sift the flour and add to the butter mixture together with the salt. Stir to blend. Fold in the ground almonds. Strain the whiskey, discarding the zest, and stir the whiskey into the batter. Pour into the prepared pan, and bake for about one hour, until golden brown, and a toothpick inserted in the center comes out clean. Serves 10.
Bunratty Castle Pork Ribs with Honey-Whiskey Sauce
You'll never be able to duplicate the entertainment from the Shannon Heritage castle feasts (at Bunratty, Knappogue, and Dunguaire), but you can recall your visit with these pork spareribs featured on the Bunratty menu.
5 pounds pork spareribs
For the Honey-Whiskey Sauce:
1 tablespoon vegetable oil
1 onion, peeled and sliced
1 garlic clove, minced
1/4 cup honey
1 cup Irish whiskey
1 teaspoon Worcestershire sauce
2 tablespoons tomato ketchup
Juice of 1 lemon
4 cups homemade chicken stock or canned low-salt chicken broth
1/2 cup demi-glace or concentrated chicken broth
Put the ribs in a large pot or Dutch oven and cover with cold water. Bring to a boil, then cover and reduce heat to simmer. Cook until fork tender, about 1 hour, skimming the water occasionally to remove the foam. Transfer to a large baking pan. Preheat oven to 350 degrees F.
To make the sauce: In a medium saucepan over medium heat, heat the oil and cook the onion and garlic until soft, about 3 minutes. Stir in all the remaining ingredients except the demi-glace or concentrated chicken broth and bring to a boil. Cook until the sauce reduces by half, 10 to 15 mintues. Stir in the demi-glace. Pour half the sauce over the ribs and bake, turning once, until the ribs begin to brown, 30-40 minutes. Slice the meat into 4 or more ribs per person and serve with remaining sauce.
Sorry, but I have to do this: My St. Patrick's Day menu ... Omelets in the morning with friends and family, Screwdrivers, Bloody Marys and green beer. (My hometown has the largest St. Patty's parade and festival in the state of Wisconsin, but it's pretty much a big drinking fest. I go back every year just for it!)
And green food coloring to light beer does the trick!
Silly question...but if I add green food coloring to beer, will it be GREEN enough? I never know how they get that awesome green color in bars.
Thanks!
add a few drops to ea. glass...or to a pitcher and it most certainly will be green!
AND, if you add green food coloring to a glass of milk...your poo will turn green
Rosebud, I have made that Bundt cake, and it is SO good! Mmm. There goes my diet.
We're having a dinner party this Saturday (as usual), and having the usual fare.
I'm also going to try re-creating a recipe I made years ago by just throwing some ingredients together. I wish I had written everything down! I made Guinness-glazed chicken wings, and they were awesome.
I'm pretty sure I used 1 (or 2?) bottles of Guinness; a few squirts of honey; couple of blobs of Dijon mustard; 1/4 c. of brown sugar. IIRC, I mixed the whole lot together, and poured it over a roasting pan full of chicken wings, and cooked them until done in the oven. I hope my memory's correct on all this!
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Originally Posted by ajlanden
