Photo courtesy of Something Extra
Yum. All I can say is yum. This is probably not only a new staple to the dinner rotation, but our go to meal for St. Patrick’s Day. I found this recipe in our local Something Extra magazine again. It looked pretty good and at our house, we like pork, apples, and whiskey sauces. Our dinners are usually, well I suppose you can call it home style: meat, carb and veggies. We do however like to do something fancier on occasion!
Now, on this occasion, we had company over. Hubby and I took turns cooking and chasing the kiddos and entertaining our guest. When the pork and sauce were done, we started slicing it up. I got a photo here. Then we tasted the sauce and it was a free for all. It was that dang good. There are no pictures at that point, so I kindly asked the folks that wrote the recipe to send me theirs. Ours turned out looking just about the same only we over cooked the apples slightly (this happens when you have small children…) and we didn’t add the rosemary on the top for garnish. Folks starting eating this pork BEFORE it got to the table, and before we finished dinner, hubby had torn out the recipe and put it in my recipe folder. Yup. This pork is just. that. good. Continue reading
So Hilltop Hubby is half Irish. His aunt has a huge genealogy thing showing when and where all their relatives came to the U.S. I’m…well…I’m Texan. My family has been in the US/America so long we don’t know what we were. My kiddos though are at least a quarter Irish so we celebrate St. Patrick’s Day. It’s fun for all of us and one of my favorites is Irish Soda Bread. This is an easy recipe, but a messy one. You will get sticky fingers. But it’s worth. Oh so worth it.
I had never had soda bread before meeting my hubby. It’s kind of like a cross between a biscuit and a quick bread. There is no yeast involved. But a little kneading.
First you want to mix ALL of the dry ingredients. Ready? This is a big list.
- 4 cups all purpose flour
- 1 Tablespoon baking powder
- 1 Teaspoon baking soda
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons caraway seeds
- 1 1/2 cups raisins
There are no pictures of this because little K stirred the bowl for me. All over the kitchen. Fun but messy.
To all of this add 2 cups of buttermilk and stir until well incorporated. You will want to knead this on a lightly floured board until it comes together and looks smooth-ish. Unlike yeast bread you don’t have to be perfect. And be sure to flour your hands, although it won’t help a lick. You will be gooey and messy at this point. Shape the bread into a flat circle and put into a greased and floured 9 inch round. Lightly cut an X into the top with a knife. Bake it for 45 minutes at 350 and then…
Slice some off while warm and slather it in butter. We also eat it the next day for breakfast, re-heated in the microwave and served with butter. This recipe comes from Hilltop Hubby’s family. I hope everyone adds it to your corned beef meal this St. Patrick’s Day!