Don’t let the eye-talian last name fool ya, I’m a Lass o’ Erin through and through. With the annual, “Tell everyone you’re Irish so you can either a) get a kiss or b) get ya some Belgian beer dyed green in honor of your heritage” day, fast approaching I thought I might inject a little Irish into your St. Padraig’s (<–not a typo) festivities. What better way to go Gaelic than with the be-all-end-all of barley based beverages..
Guinness it’s what’s for dinner..lunch & desert too!!!
Guinness BBQ Glaze
1 12oz bottle of Guinness stout
1 tsp honey
1 tsp brown sugar
1 tsp Balsamic vinegar
1/2 tsp tomato paste
1/2 tsp red pepper flakes (optional)
In a medium sauce pan bring Guinness to a rolling boil. Lower heat (medium to low) and allow to reduce by 3/4. Stir in remaining ingredients and remove from heat. Baste desired protein with this delectable homage to Ireland*. Bain sult as!
Traditional Irish Soda Bread would turn it’s nose up at a raisin and never be seen in public with a caraway seed. My Gran used both. She was a rebel. In her honor I’m staging my own soda bread rebellion. It’s away with the caraway and enter the conquering currants and their cousins. Since nothing in life can not be made better by a propper beer.. you guessed it this recipe calls for GUINNESS!
Gran’s Soda Bread ala Guinness
1 2/3 cups of bread or all-purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp salt (I prefer kosher)
1/2 tsp baking soda
1/2 cup currants
1/2 cup golden raisins
1/2 cup raisins
1 large egg (room temp)
1/2 cup buttermilk
1/2 cup Guinness stout
4 tbsp unsalted butter (melted)
Preheat oven to 357 degrees. Grease (or line) a large baking sheet. Combine dry ingredients in a large mixing bowl. Mix in currants and raisins. In a medium bowl whisk egg, butter and buttermilk together. Add this wet mixture into the dry until moistened, adding the Guinness in as the final step. Batter should be sticky but also stiff. If it’s too wet, add more flour by teaspoons until batter stiffens. Turn the batter out onto your greased cooking sheet and form it into a 6 inch diameter tall disk, pat down slightly. Using a sharp knife, cut an “X” into the top. Bake 25 to 30 minutes, until golden brown. A toothpick inserted into the center should come out clean, when done. Allow to cool on a rack. (though I can’t help stealing a hot slice to slather with white butter). Ith suas!
Generally I make four to six loaves of Soda Bread each St. Pat’s. Why so much? PUDDING!!!
Chocolate Guinness SODA Bread Pudding with Jameson Sauce
2 loaves Gran’s Soda Bread
1 cup heavy cream
3/4 cup sugar
1/8 tsp salt
2 large eggs
2 large egg YOLKS
12 ounces dark chocolate (I use a bar and chop it up but chips or even semi-sweet chocolate work just as good)
2 cups milk (whole not low fat.. this is not your average WW dessert.. Le Sigh)
1 tablespoon Bourbon Vanilla
Cut bread into 1/2 inch cubes and place in a large mixing bowl. In a sauce pot bring the heavy cream, sugar and salt to a boil (string constantly). Remove from heat and whisk in chocolate until smooth. Whisk in eggs and yolks, adding in milk and vanilla. Pour this mixture over the bread and allow to stand for 1 to 2 hours. Occasionally give it a stir to be sure the bread soaks up the liquids. Preheat oven to 325 degrees, butter a shallow 2 quart baking dish. Prepare a water bath. Pour bread mixture into the baking dish and smooth out the top. Bake for 50-60 minutes until the center feels firm when you press it down with a spatula. Allow to cool for a minimum of 20 minutes.
In a small sauce pan, melt butter over low heat. Using a wooden (NOT METAL) spoon stir in sugar, whiskey, water nutmeg and salt. Cook, stirring constantly, until the mixture is well blended and the sugar dissolved. Remove from heat and whisk until frothy. Add in egg and whisk the heck out of the sucker (aka vigorously). Put back on a medium heat, string continuously until thickened, about a minute or so. Serve atop the just warm Chocolate Guinness Soda Bread Pudding. Oh chomh maith!
Irish or not, embrace the spirit of Saint Padraig’s day. Go chase a snake off some island. Or just find a table, gather round and enjoy good food, hearty drink and the telling of tales with those you care about. HÉireann i bhfad beo or Erin Go Bragh!
*Note: Corned Beef.. not-so-Irish.. more Jewish, still a great “ish” though. Now salmon, there is an Irish “meat”! This glaze is OUTSTANDING on salmon!!