Servin’ Up Irish Fare For St. Paddy’s

Lookin’ for a little bit of Ireland tomorrow?  Join us for some great Irish fare at our Tuesday Lunch.  We’re serving anytime from 11:30-1:00 and you’ll delight in one of our favorite dishes — Reuben Casserole.  Green beer is available if you like too! (Just give us a minute to grab the green food coloring out of our cake decorating supplies!)

Your Lucky Lunch Menu

Little Leprechaun’s “Reuben Casserole”
Mixed Greens with a Balsamic Dressing
Handmade Irish Soda Bread and Creamery Butter
and, for dessert,
Strawberry Trifle with Irish Whiskey Sauce
(and believe me, you can taste the Irish in that sauce!)

Here’s the recipe for the Irish Soda Bread. Try it at home!

Irish Soda BreadIRISH SODA BREAD

  • 4 to 4 1/2 cups all-purpose flour, divided
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 tablespoons butter, unsalted
  • 1 cup raisins
  • 1 large egg, lightly beaten
  • 1 3/4 cups buttermilk

Preheat oven to 425°. In a large mixing bowl add 4 cups flour, sugar, salt, and baking soda. Gently mix to combine. Using a pastry cutter (or two knives or your fingers), work butter into flour mixture until it resembles coarse meal. Stir in raisins.

Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead! Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough). You want to work it just enough so that it comes together. If you over-knead, the bread will end up tough.

Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet). Using a serrated knife, score top of dough about an inch and a half deep in an “X” shape. The purpose of the scoring is to help heat get into the center of the dough while it cooks. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.) Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it’s done.

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