How fast does one year go? I feel like just yesterday it was St. Patricks Day. Maybe it’s because I went to Ireland in September. Over there its like St. Paddy’s day everyday. I’m going to retire to Ireland one day.
My Mom makes Irish soda bread every year so I decided to give it a try. I have to say, I nailed it. Never underestimate yourself. All it took was some patience. Here’s the recipe.
4 Cups of Flour
4 Tablespoons of sugar
1 teaspoon of baking soda
1 teaspoon of salt
1/2 stick of unsalted butter
1 3/4 cup buttermilk
1/2 cup of raisins
1/2 cup of dried currants
Blend the flour, baking soda, sugar and salt. Then add butter in pieces and mix on medium.
Beat the egg and buttermilk in a separate bowl. Add it slowly to the flour mixture. Coat the raisins and currants in flour and slowly add to the mixture as well. Put the dough on a floured surface and knead it. Form it into a ball and place it on a parchment covered baking pan. Cut an X into the top. Bake for 45 minutes at 375 degrees.
Next up, the corned beef. Corned beef is not a traditional Irish dish. In fact, our tour guide in Ireland said they rarely eat it. So I guess this is my Irish-American side coming out.
You can purchase the meat at your local grocery. They typically pack it with the seasoning. I usually cook corned beef in the crockpot but I opted for boiling it. I wanted to make a classic Reuben sandwich. All you do is place it in a dutch oven. Pour the spices over the meat. Cover it completely with water. Once the water gets to a boil, lower it to simmer.
I let it simmer for 4 hours and it was perfectly tender.
Butter a cast iron skillet and place a slice of rye inside. Top it with slices of the corned beef, sauerkraut, swiss and thousand Island dressing.
I boiled some potatoes to serve with the sandwich. Just top them with a scoop of butter and fresh parsley.
Two different ways to have your corned beef.
Can’t forget dessert! Guinness & Baileys cupcakes coming up.
Preheat the oven to 350.
For the cake:
-In a saucepan melt 16 tablespoons of butter with 1 cup of guinness.
-Once the butter is melted, add 2 cups of granulated sugar. Whisk until the sugar is completely dissolved. Then add 3/4 cup of Hershey’s unsweetened powdered cocoa.
-Once that dissolves, set it aside to cool.
-In a separate bowl sift together 2 cups of flour and 2 1/2 teaspoons of baking soda.
-In a mixer blend 2 eggs, 2/3 sour cream and 2 tablespoons of vanilla.
-Now slowly pour the cooled chocolate mixture into the sour cream and egg mixture. Beat on medium until blended.
Once that is combined add the flour, one cup at a time.
Fill each cupcake foil 3/4 to the top with the batter and cook for 16 minutes.
For the icing:
-On high, beat 1/2 cup of unsalted butter.
-Turn to slow and blend in 4 1/2 cups of powdered sugar.
-In pieces, add 8 oz. of softened cream cheese.
-Add 6 tablespoons of Baileys.
-Add more baileys if needed to fit your taste.
-Add more powdered sugar if the consistency is too runny.
-I didn’t have piping bags, so I placed the icing into zip locked bags.Just cut the corner to ice the cupcakes.
I topped them with Sprinkles and a chocolate coin for luck!
If your looking for a quick snack. These Kerrygold cheeses are to die for.
This morning was a blast on http://www.955plj.nyc
We got a special visit from the Pipes & Drums of the Emerald Society of the NYC police department. Bagpipes are such a peaceful sound. To me at least.
It’s only 2pm in the best city in the world! I’m off to pub crawl with Mom and the roomie. Enjoy, Slainte and be safe. Happy St. Patricks Day!!
“May the road rise up to meet you.
May the wind always be at your back.
May the sun shine warm upon your face,
and rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of His hand.”