Sunday, March 18, 2012

St Paddy's Dinner~ Cranberry Irish Soda Bread

We don't usually splurge on St Paddy's day dinner, ya, maybe the corned beef carrots and potatoes... but after many years of having green mashed potatoes shoved down my throat ( No, they aren't very appetizing looking at all) I guess I was just turned off.
Braised in Captivity had started a corned beef blog last week or so and I was captured by the way he made everything from scratch, ramped up the braising liquid, and drew me right into his entry. If you don't mind some raw humor and beautiful photos, head right over there!
I do admit, I bought the corned beef and started from there..It was awesome. The only thing I did differently is add some tallicherry peppercorns and juniper berries to the simmering goodness.

The sauce is made from sour cream, pan juices from the cooked corned beef, salt, pepper, and  spicy deli mustard. 
Not too shabby, eh?
On to the Irish soda bread. Normally, that wouldn't be something I would jump to make either, since my experiences with it have been less than satisfactory. Dry, hard, tasteless. 
This I found on Pintrest, made a few changes and overall, not too bad at all!
Compliments of Marcus Samuelsson, with a few minor changes. ( see below recipe)

Irish Soda Bread with Salted Maple Butter 
"For soda bread:
2 cups flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup dried cranberries
1¼ cups buttermilk
For butter:
1 stick unsalted butter, softened
1 tablespoon dark amber maple syrup
1-2 pinches coarse sea salt
Method:
  1. Preheat the oven to 375°. Sift the flour, baking powder, baking soda and salt together in a mixing bowl.
  2. Stir in the dried cranberries and slowly add the buttermilk until a sticky dough forms. Knead the dough on a floured surface until no longer sticky. Form into a flat, round loaf and place on a buttered baking sheet. Use a knife to cut an X into the top of the loaf.
  3. Bake at 375° for 10 minutes. Lower the heat to 350° and bake for an additional 40 minutes.
  4. While the bread bakes, mix the butter and maple syrup together in a small bowl using a fork or spoon. Add a few pinches of sea salt. Store in a small bowl or ramekin and cover in plastic wrap in the refrigerator until chilled.
  5. Serve the bread while hot, slathered with maple butter and an additional pinch of sea salt."
* My notes*   I added a dash of honey, maybe 1 1/2 T, some cinnamon, and nutmeg. 
I would have loved to try the salted maple butter but frankly, I was just too lazy. I know, my bad, but it had been an exausting day already.
 I hope you all had a great weekend and please leave your comments, I do love and appreciate every one!



4 comments:

Nancy Josland Dalsin said...

Looks and sounds delicious!

My Italian Smörgåsbörd said...

you go girl! beautifully looking loaf! Actually my first attempt with bread was (only last summer!)with some type of chocolate soda bread. what makes these breads soft is the buttermilk, so your recipe sounds good, did you know that Samuelsson is Swedish? :)

Veronica Miller said...

Your dinner is just beautiful! Love the cranberries i your Irish soda bread. My version of "Irish" bread was making beer bread-lol. I figure if you add beer to anything, you can call it Irish. And I did use Guiness, after all. :)

My Italian Smörgåsbord said...

I want a new post!!

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