St. Patrick's Day Recipes: Irish Soda Bread & Colcannon
The Post-Gazette's Gretchen McKay stopped by PTL to celebrate St. Patrick's Day with some great Irish recipes!
Granny's Irish Soda Bread
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"My husband's mother gave him this recipe more than 20 years ago, right after we were married. It was handed down from her mother, Mary Ellen (Nellie) Kerrigan Foy, who was born in Bundoran, County Donegal, in 1892. He makes it every year on St. Patrick's Day in her memory," McKay said.
• 2 cups unsifted all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons butter, softened
• 1 cup seedless raisins, half dark and half golden
• Approximately 1 cup buttermilk
Preheat oven to 375 degrees. Lightly grease cookie sheet.
In large bowl sift flour, sugar, baking powder, baking soda and salt. Cut in softened butter with pastry blender or fork until it looks like fine crumbs. Add raisins. Add buttermilk, starting with a little less than a cup, and mix with fork only until dry ingredients are moistened, adding additional milk as needed to get the right consistency.
Turn out on lightly floured board and knead gently about 1 minute. Shape in ball and place on cookie sheet; flatten into a 7-inch circle (dough will be about 1 1/2 inches thick) and press a large floured knife into center halfway through to the bottom. Repeat at right angle to form a cross.
Bake 30 to 40 minutes or until top is golden brown and loaf sounds hollow when tapped.
Remove to wire rack to cool. Optional: Melt another tablespoon of butter and pour over the top.
-- Catherine Foy McKay
Colcannon
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"There are many versions of this traditional Irish potato dish. Some cooks add carrots or kale to the mix, others incorporate butter, bacon and caramelized onions. Serve alongside meat or lamb," McKay said.
• 2 1/2 pounds russet potatoes
• 8 tablespoons unsalted butter, plus more for serving
• 1/2 green or savoy cabbage, cored and thinly shredded
• 1 cup milk
• 1/3 cup heavy cream
• 4 scallions, green parts only, finely chopped
• Kosher salt and freshly ground black pepper
Place potatoes in large pot and cover with water by 1 inch. Bring to a boil over high heat, and cook until tender, about 30 minutes. Drain, peel, quarter and set aside.
While potatoes are cooking, place large saucepan over medium-high heat. Add butter; when melted, add cabbage and cook, stirring until wilted, about 5 minutes. Add milk, cream and scallions, and bring to a boil. Cook until tender, about 5 minutes, then reduce heat to low and keep warm.
Using a potato masher, mash potatoes and stir until smooth. Add to cabbage mixture and stir until evenly incorporated. Season with salt and pepper, and transfer to bowl. Serve hot, with large pats of butter on top.
