Irish Soda Bread
It’s that time of year. Irish food in on the mind. This soda bread is a classic. Simple and fast to make, it can be served with breakfast, lunch or dinner.
The soda bread is like a big scone or biscuit. It has a crisp, outer crust, with a crumbly, soft center. I like to serve soda bread with butter and jam.
I used raisins, but you can substitute currants, golden raisins, or just leave them out, if you prefer.
I make soda bread all through the year, not just for St. Patrick’s Day. Right from the oven with some butter and jam. Yum.
Irish Soda Bread
2 c. flour
½ t. each baking powder and baking soda
¼ t. salt
2 T. butter
¾ c. raisins, currants or golden raisins, optional
2 t. caraway seeds
1 egg, beaten
1 c. buttermilk
Preheat oven to 400 degrees. Dust a baking sheet with a little flour. Combine dry ingredients in bowl and cut in butter to resemble coarse crumbs. Add raisins and caraway seeds. Combine egg and milk and set 2 tablespoons of this mixture aside. Add remaining milk mixture to flour mixture and combine just until dough forms into a ball. Place on baking sheet, brush with reserved egg mixture and cut a crisscross on top of loaf. Bake about 25 minutes or until bread sounds hollow. Makes 1.
Roasted Corned Beef
After hearing about roasting corned beef, I finally did it. I can see why those who have raved about the results were so excited. The end result was a roast that was tender, flavorful and kind of pretty, too. I had searched the internet for directions and found a wide assortment of recipes. Most of the roasting temps were in the 300-325 degree range. Cooking times varied from 2-6 hours. All of the recipes I found added water to the roasting pan- but amounts varied widely – from a few tablespoons to several cups of water.
There were also all sorts of options for a spice/sweet rub. I used ingredients I thought would work with the corned beef and I was not disappointed. I used maple syrup, za’atar spice and some brown sugar. Recipe for the za’atar follows after the roasting directions.
I was concerned that the roasted corned beef would be too salty. It was not. A lot of the salt comes out in the water used in the roasting process. I tasted a piece of the roasted onion in the pan and it was super salty. The cooking liquid was, too. The roast was not too salty.
Roasted Corned Beef
4-5 pound corned beef
1/2 c. maple syrup
2-3 tablespoons za’atar
1/2 c. brown sugar
1 onion, peeled and chopped
2-3 cups water*
Remove the meat from packaging. Rinse with cool water and pat dry. Discard the seasoning packet. Place a wire rack in a roasting pan and place the roast on the rack. Brush the roast with about 1/4 cup of the maple syrup. Sprinkle the za’atar over the meat and rub to cover evenly. Sprinkle with 1/4 cup of the brown sugar. Rub the sugar into the roast. Place onions in the roasting pan and add about two cups of water. The meat should be above the water. Seal the roasting pan with foil or cover with a tight fitting lid. Place in a preheated 325 degree oven and roast for 2 1/2- 3 hours. Add more water, if needed. See note below. Pierce roast to make sure it is tender. Brush with the rest of the maple syrup and sprinkle with the rest of the brown sugar. Return to oven, uncovered, and cook until top of roast browns nicely, about an hour. Remove from oven. Let rest 15-20 minutes before slicing.
* The water amount became an issue for me. I thought the pan was sealed tightly, but at 2 hours, I smelled a faint burning smell. The roasting pan was just out of water. I added more, replaced the foil and returned the roast to the oven for another hour. I had used a pretty big pan, in relation to the size of the roast- and obviously, the foil was not sealed as tightly as I thought. Check the roast a time or two – to be sure the water does not run out. By the same token, you don’t want the meat sitting in water. If you use a smaller roasting pan, or use a tight fitting lid, you might not need to add more water at all.
There are a number of variations of this recipe. This is the version that I made.
Za-atar Spice Mix
1 T. whole coriander
1 T. whole cumin
2 T. dried marjoram- you could use thyme instead
2 T. sumac- available at some specialty stores
2 T. sesame seeds- I toasted mine.
in small skillet, toast coriander and cumin until you can just start to smell them. Let them cool, then grind them up in a spice mill or coffee grinder. Combine this mixture with the rest of the ingredients and stir to combine well. Store in a cool, dry place.
Reuben Calzones
There is more than one way to enjoy corned beef. This time of year, because of the St Patrick’s Day specials, corned beef is on sale at lots of stores. These calzones are a fun way to serve corned beef.
While more often made with Italian ingredients, you can make calzones with other fillings, too. I made these for a friend a while back and we were talking about them the other day. I decided to make them again.
These are a fun way to make a Reuben, but with a twist. You can leave the sauerkraut out, if you like. I add some thousand island dressing to the calzones, but serve extra on the side. They also freeze well, so you can make a batch, enjoy some fresh, and freeze some for later. I thought I would share the recipe with you.
Reuben Calzones
3 ¼ c. flour
1 c. rye flour
1 T. sugar
1 t. salt
1 package quick-rising yeast
1⅓ c. hot water
1 T. oil
1 c. Thousand Island dressing, recipe follows
1 lb. thin sliced corned beef
8 oz. shredded Swiss cheese
1 c. sauerkraut, squeezed dry
1 egg , beaten
Caraway seeds, optional
Set aside 1 cup of the all-purpose flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Cover dough and let rest 20 minutes. Divide dough into 8 pieces and roll one piece into a 6-8 -inch circle. In the middle of the dough, add a spoonful of Thousand Island dressing, place 1 ounce of the Swiss cheese and 2 ounces of the corned beef. Add a tablespoon or two of the sauerkraut, if using. Brush the edge of the dough with water. Fold over the dough in half and press the edges to seal. Brush the edge again with water and roll the edge over again. It will give you a prettier look and seal the calzone better. Repeat with remaining dough and fillings. Place calzones on greased baking sheets- or on a baking sheet with a silicone liner or parchment paper liner. You will end up with 8 calzones in all. Only put 4 on one baking sheet. Cover and let rest 15 minutes while preheating the oven to 400 degrees. Before placing calzones in the oven brush with beaten egg and sprinkle with the caraway seeds, if you like. Also poke a few holes in the tops with a fork to help steam to escape while baking. I put both baking sheets in the oven at the same time and switch them halfway through baking. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. If baking both at once switch them after 10 minutes or so. Cool slightly before eating. Serve warm and refrigerate leftovers.
If you want to use regular yeast use warm, rather than hot water. Also, allow a little more time for the dough to rise the first time, about 40 minutes. Everything else will work the same.
If you want to make your own dressing, here is the recipe
Thousand Island Dressing
1/2 c. ketchup
1/2 c. mayo
1/2 c. sweet pickle relish
Mix ingredients together and serve, or chill until needed.
Irish Soda Bread Scones
If you are in the mood for Irish Soda Bread- you can get the same wonderful flavor in a scone.
Scones don’t take a lot of time or effort to make. These would be a wonderful addition to your St. Patrick’s Day meal.
While traditionally served for breakfast or tea time, scones are really good any time of the day. They certainly can be served with dinner.
I used golden raisins, but you could use regular raisins, currants or cranberries, for a less traditional scone.
Irish Soda Bread Scones
2 c. flour
3 T. sugar
2 t. baking powder
1 t. baking soda
½ t. salt
1/3 c. butter
½ c. golden raisins, raisins, or currants
1 t. caraway seeds
2/3 c. buttermilk
1 egg
Milk
Extra sugar for sprinkling
Preheat oven to 425 degrees and lightly grease a baking sheet. Combine dry ingredients in medium bowl and cut in butter to resemble coarse crumbs. Stir in raisins and caraway seeds. Beat together buttermilk and egg and add to flour mixture, stirring with fork until mixture just coming together. Turn onto floured surface and knead 5-6 strokes or until ball of dough holds together. Dust an 8-inch round cake with flour. Press dough into cake pan. Invert pan over onto prepared baking sheet. I find if I do this quickly the dough comes out more easily. Remove cake pan. This will give you a perfect 8-inch circle of dough. With a sharp, floured knife cut dough into 8 wedges. Brush top with milk and sprinkle with extra sugar. Bake 14-16 minutes. Makes 8.
Crab Cakes
Crab cakes are one of those foods I save for special occasions. I had a good friend over for dinner one time. I wanted to make something special- so I made him crab cakes. He loved them.
The secret to crab cakes it adding just enough ingredients to hold the crab meat together, without losing the beautiful texture of the crab in the process. These crab cakes did all that.
I used a little sour cream to help hold them together and to add moisture. I know many who prefer mayo as a binder. Either works, I just like sour cream.
I have pan-fried them in the past, but decided to bake these in the oven. Either method works. It just comes down to what you prefer. By baking them, I had more time to get the rest of the dinner together. We had them with a veggie frittata and coleslaw. I was making the frittata on top of the stove. It was a truly special meal.
So here is the recipe. Hope you try it.
Classic Crab Cakes
2 eggs
2 T. sour cream or Greek yogurt
1 t. thyme
1 t. lemon juice
½ t. cayenne pepper
½ t. dry mustard
Salt to taste
¼ c. fresh chopped parsley
¼ c. fresh chopped green onions or chives
About ½ c. breadcrumbs
1 lb. lump crab meat
Olive oil
Mix all the ingredients together, except oil. Start with about ¼ cup of the breadcrumbs and add just enough to hold the mixture together. Mixture will be crumbly. Form into patties- you can make 4 large or 8 small.
You can cook them one of two ways.
To bake: Place the crab cakes on a lightly oiled baking sheet and brush the cakes with a little more oil. Bake in a preheated 450- degree oven for 15 – 18 minutes, for small cakes. Bake 20-24 minutes for large cakes. Turn them once during baking to brown both sides.
To pan fry: Heat skillet to medium hot. Add oil and gently add the cakes. Cook for 4-5 minutes per side, or until golden brown and crispy. Turn once, carefully, to brown on both sides.
Classic Lemon Curd
Lemon curd is one of my favorite desserts to make. Lemon curd is such a versatile dish. It’s a sort of lemon pudding and can be served plain, or with a dollop of whipped cream. It is also great in trifle or served as a topper for any number of cakes and sweet treats. I especially like to make lemon curd to serve with scones. It is also really nice served with berry shortcakes.
It is easy to make and packed with fresh lemon flavor. Lemon curd is just a few ingredients, cooked over low heat until it thickens up. You can make a batch in under 10 minutes. The longest part of the prep time is just waiting for it to cool down after cooking.
So here is the recipe for the lemon curd. If you never made your own- you might want to give it a try. Certainly worth the effort.
Classic Lemon Curd
1/2 c. lemon juice
zest from one good sized lemon- you should have 2-3 teaspoons
1/2 c. sugar
3 eggs
6 T. unsalted butter- cut into little cubes
In medium saucepan combine all ingredients. Whisk the mixture until the eggs are well blended. Cook over medium low heat, whisking often, until the mixture thickens. This will take 5-7 minutes. Whisk more often as mixtures warms and starts to thicken. Better to heat over lower heat and take longer than over too high a heat. You don’t want the eggs to scramble. Once the mixture is thickened , transfer to a bowl or jar. Cover the surface with a piece of plastic wrap to keep the surface from developing a skin- like any pudding will do. Chill until ready to use. Makes about 2 cups. Will keep in fridge a week or two.
Homemade Breakfast Sausage
I wanted breakfast sausages, but didn’t have any, so I decided to make my own.
These breakfast sausage are so flavorful. The nice thing about making your own sausage, is knowing all the ingredients that go into them. You can adjust seasonings to suit your taste. Making sausage does not have to be hard. I grew up in a family that had a sausage stuffer. So making sausage seems pretty normal to me. But if you never made sausage, you really should give it a go. I have a home movie, from before I was born, of my parents making Polish sausage. They were grinding the meat, seasoning it, prepping the casings and getting the meat into the casings. They made it look easy.
If you make sausage without the casings, like these little breakfast sausages, the process is pretty simple. You don’t need any special equipment, either. If you don’t have ground meat or a meat grinder, you can grind the meat in a food processor. Just cut the meat into cubes and place in the processor. Pulse on and off until you get the grind size you want. For these sausages, you want a pretty fine grind. Don’t put too much meat in at once. It is better to do a couple of smaller batches.
I made patties, but if you want links, just take the prepared mix, roll it out into tube shapes, wrap in plastic wrap and chill. Then just slice to the length you want. You can use ground pork, turkey, beef, chicken, venison or any combo you like. I even splurged once, and used ground duck.
Homemade Breakfast Sausage
2½ lbs. ground pork, turkey, beef, or chicken (leave on some fat)
1 T. dried sage
2 t. salt
2 t. pepper
1 t. dried marjoram
½ t. dried thyme
¼ t. allspice
¼ t. nutmeg
¼ t. dry mustard
⅛ t. cloves
pinch of cayenne pepper
⅓ c. warm water
Mix herbs and spices with water and let stand 10 minutes. Add the water and spice mixture to the meat and blend thoroughly. Form into patties, and chill, or cook immediately.* You can also form into rolls, roll in plastic wrap and chill. Then just slice your patties from the rolls. Patties can be fried or baked. This sausage can also be frozen for later use. Makes almost 3 pounds.
* I have made my own brown and serve sausages by cooking the sausage, over low heat in a large skillet. I add a little water and cover the pan, so they cook, but don’t brown. Cool and then freeze. When I want to have a few, I grab them out of the freezer and just brown in a skillet over medium-low heat.
Mini Cream Puffs
If you want to surprise someone with a very special sweet treat, you could make cream puffs. These are a bit of work, but the end result is so wonderful. I think they are worth the effort, especially for special occasions. These would be a big hit at any party.
You start by make a pate a chou, or cream puff pastry also called choux dough. This is the same dough used to make eclairs. It is a combination of water, butter, milk and flour- cooked on top of the stove, then enriched with the addition of eggs. The dough is piped onto baking sheets and baked until puffed, golden and crisp. Once cooled, they are filled with sweetened whipped cream or, more traditionally, a custard filling. You can serve them as is, or top with chocolate or dust with powdered sugar.
The size you make your cream puffs is really a matter of personal choice. I decided to make mini puffs- about an inch in size. I find them a fun size to serve at a party.
You can also split your puffs and fill them with a savory filling, instead. A crab salad would be a tasty choice.
Homemade Cream Puffs
1 recipe Cream Puff Pastry (Pate a Choux)- recipe follows
Egg custard- for filling, or sweetened whipped cream- recipe follows
Chocolate Ganache- for topping- recipe follows, or just use melted chocolate.
Start by making the dough. This recipe will make 3-4 dozen mini cream puffs.
Cream Puff Pastry – Choux Pastry
¾ c. water
¼ c. milk
¼ t. salt
½ c. (1 stick) unsalted butter
1¼ c. flour – unbleached or bread flour preferred
4 large eggs
Extra milk for brushing
In saucepan, heat together water, milk butter and salt into a full boil. Butter has to be melted. While stirring, dump flour into saucepan, stirring constantly. Mixture will form into a ball. Reduce heat to medium and continue cooking dough, while stirring, for another minute or two. Place dough in an electric mixer and allow it to cool down a little before adding the eggs. Mixture has to be at 140 degrees F, or below, before you start adding the eggs. I use the paddle attachment and beat the dough before adding the eggs. This cools the dough down faster. Beat in eggs, one at a time, until each is fully incorporated. Beat until dough is shiny. A spoon, lifted out of the batter, should leave a peak that does not fall down.
Preheat oven to 425. Line a baking sheet with foil or parchment. I used a silicone liner and was happy with the result. Don’t grease the pan. Using a piping bag, squeeze the dough into 1-inch balls on the baking sheet- leaving a little room in between. Using a little milk on your finger, smooth down any peaks on the puffs. I missed a few and did get a couple that had cracks on the top. The smoother the balls look, the nicer your puffs will look. Bake at 425 for 15 minutes, then turn oven down to 375. Bake puffs 5- 10 more minutes, or until golden brown. Tap the shells. They should sound hollow. Turn off the heat and leave oven door open a crack, allowing them to dry completely. Cool before filling. Makes 3-4 dozen.
Custard Filling
2 cups milk or half and half
2 tablespoons cornstarch
1⁄3 cup sugar
2 eggs, lightly beaten
1 teaspoon vanilla
Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stove top. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan. Remove milk mixture from heat, preferably to a burner that’s turned off.
Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly. Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.) Remove pan from heat and stir in vanilla. Cool before using. Makes 3 cups.
To fill the puffs, using a small piping tip with a pastry bag, filled with the custard. Squeeze filling in on the bottom, squeezing until it feels full.
Once cream puffs are filled, top with melted chocolate or chocolate ganache. I just dipped the tops of the cream puffs in melted chocolate. The chocolate hardened into a thin, crisp shell of chocolate on the puffs, adding a fun crunch.Filled puffs should be stored in fridge until ready to serve. They can be frozen.
Chocolate Ganache
4- 6 oz. dark chocolate, chopped- or 1 cup chocolate chips
2 oz. heavy whipping cream
In saucepan, heat chocolate and cream together until just heated through. Remove from heat and stir until smooth. You can also do this in a microwave safe bowl, in the microwave for about a minute. Remove and stir until smooth. Makes 1 cup.
Rich Crescent Rolls
These soft rolls are a perfect addition to any dinner. They are rich, buttery and very tender. Homemade rolls and bread just always taste better than store bought. They are totally worth the time it takes to make them.
Another perk is the way your house smells when they are baking.
These should not be confused with croissants. Croissants are made over a period of time with the dough and butter being folded, rolled and chilled a number of times to create flaky layers. Croissants are a laminated dough.
These are a soft, slightly sweet yeast dough, shaped into crescent shapes. Of course, you can make them in different shapes, if you like. I just like the way the little crescents look.
They are brushed with melted butter before being rolled up into the crescents. I also like to brush them with melted butter when they come out of the oven.
These are great served warm, with butter. I admit to loving to dip them in gravy, too.
So here is the recipe.
Rich Crescent Rolls
¾ c. milk
½ c. each butter and sugar
1 t. salt
2 packages active dry yeast
½ c. warm water
4-5 c. flour
2 eggs
Extra melted butter for brushing on the rolls
Heat together milk and butter until warm. Stir in sugar and salt. Dissolve yeast in warm water and add to milk mixture with 2 cups of flour. Beat 3 minutes. Beat in eggs. Stir in flour until soft dough forms. Knead on floured surface until dough is smooth and elastic. Place in oiled bowl and cover. Let rise until doubled. Turn dough onto lightly floured surface and knead a few strokes. Divide into fourths and roll each into a circle. Divide circle into 8 pieces (in wedges like a pie) and brush with melted butter. Starting at wide end roll up loosely and place on greased baking sheet with point tucked under. Allow 2-3 inches between rolls and curve slightly into an arc, if desired. Cover with a towel and allow to rise in a warm place for an hour, or until nearly doubled. Bake in a preheated 375-degree oven for 12-15 minutes. Brush with melted butter, if you like. Serve warm. Makes 32.
Chicken Pot Pie Soup
I have to thank my friend, Vicky Singleton, for the inspiration of this recipe. She asked if I had ever made chicken pot pie soup. I hadn’t. I told her I hadn’t ever heard of it. She explained to me what it was.
So what exactly is Chicken Pot Pie Soup? Imagine the ingredients of a pot pie, only in a soup. Then imagine using baked pie crust like croutons on the soup. A classic casserole, presented in soup form.
You want this soup to be creamy, like a pot pie filling. How “thickened” is really up to you. I didn’t want my soup to be as thick as a pot pie, but I wanted it thickened, so I played around with the amount of flour I added to it. Half a cup of flour worked perfectly for me, but you can add 1/4 cup more flour if you want a thicker soup.
The vegetable selection has some wiggle room, too. I think green beans would be a nice addition, I just didn’t have any. That is the fun part of making your own version. I think I might add mushrooms to the next batch.
I could see making this soup with leftover turkey after Thanksgiving.
I made my own pie crust, but feel free to use store bought. The recipe for the crust is at the bottom of this post. I used cookie cutters, but you could cut the crust out free-hand into little squares or triangles.
So here is the version of Chicken Pot Pie Soup I came up with. I hope you’ll give it a try. You can thank Vicky.
Chicken Pot Pie Soup
Dough for 2 pie crusts – recipe follows
3 T. oil or butter
1 large onion, chopped
3 medium carrots, peeled and sliced thin
1 c. sliced celery
3 medium potatoes, peeled and cubed
1 c. fresh or frozen corn
3 c. cooked chicken, diced
8 c. chicken stock
1 c. peas, fresh or frozen
½ c. flour
¼ c. fresh chopped parsley- or 1 T. dried
Salt and pepper to taste
The pie dough makes the croutons for the top of the soup. You can use homemade pie crust or store bought. Roll out the crust to about 1/8-inch thick and cut out in pretty shapes to top your soup. Re roll scraps and place all the cut out dough pieces on an ungreased baking sheet. It will take two sheets for all the dough. Bake in a 350 degree until golden, about 7-10 minutes. Remove to a cooling rack.
In a soup pot, heat up the butter or oil and add the onions, cooking until onions are tender. Add the carrots, celery, potatoes, corn and 7 cups of the stock. Set the remaining cup of stock aside for now. Bring to a boil, reduce to a simmer and cook, covered, until the vegetables are tender. Place the reserved stock in a jar with a tight fitting lid. Add the flour, close jar tightly and shake until the mixture is smooth. Add the flour/stock mixture to the soup along with the peas and parsley. Bring to a simmer and cook, covered 5 minutes- or a little longer. Adjust seasonings.
Ladle soup into individual bowls and top with some the pie crust croutons. Serves 6-8.
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. butter, chilled – you could also use chilled coconut oil, lard or shortening
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt and cut in butter. Toss in vinegar and water, 1 tablespoon at a time, until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.
