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Luck of the Irish
Mar 14, 2012
My maiden name begins with "Mc", and my father's nickname was always "Red" due to the red hair of his youth. However, I can't say that I have the luck of the Irish. I think that if I ever followed a rainbow, there would be a pot of coal at the end, or probably even an unpaid bill.
But, that doesn't mean that Saint Patrick's Day isn't a time for me to break out the corned beef and cabbage recipes and green beer. I have a standard menu that I prepare each time the showing of the green comes around. My corned beef is trimmed well, layered in a crock pot with new potatoes, onions, and carrots, and slow simmered all day covered in broth and seasonings. An hour or so before serving, I add the wedges of cabbage and some caraway seeds to finish that dish. I round out the meal with an even easier Irish Soda Bread.
I am not really a baker. Easy baking is my mantra. I have been known to press my luck with ingredients that may seem odd, but if the end result is good, I am in. Lucky Irish Soda Bread is my four-leaf clover for the Saint Paddy's Day meal. This has a sweet flavor and biscuity texture. The caraway seeds add a punch to every bite. It certainly isn't traditional, but it is my lucky nod to the Irish.
Lucky Irish Soda Bread
1/2 cup club soda, not seltzer
1 1/2 cups Bisquick baking mix
1/2 cup sugar
1-2 tablespoons caraway seeds
1 /2 teaspoon vanilla extract
Preheat oven to 400 degrees. Grease an 8-inch round cake pan. In a large bowl, combine all ingredients until well moistened. DO NOT OVERBEAT. Pour batter into prepared pan. Bake at 400 degrees for 20 minutes. Reduce oven temperature to 350 degrees and bake for an additional 15 minutes. Bread is done when a toothpick inserted in the center comes out clean. Cool in pan on wire rack for 10 minutes. Cut into pie-shaped wedges, and serve with butter and honey on the side.
Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.