Light bulb! The gal in front of me at the market check-out had a pot of shamrocks in her cart!
My brother Andrew’s favorite color was, and remains, green. There are pictures of him in family albums wearing green corduroy pants, some team’s green and white jersey, a green leather belt, and green Converse sneakers. One St. Patrick’s Day years (and YEARS) ago he woke up before the rest of us to put green food coloring in the toilet water, breakfast milk, orange juice, and started work on green scrambled eggs and homemade green whipped butter & honey for our toast. On March 17th make your toast with slices of Irish Soda Bread!
Irish Soda Bread
Oven: 350F; generously butter a small (8-10″) skillet.
1 1/2 cups (9 oz.) GF Flour Mix (ours, yours, or Trader Joe’s.)
1/2 cup (3 oz.) Sorghum Flour
3 tablespoons sugar
1 tablespoon caraway seeds (optional)
I teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon xantham gum
1/2 teaspoon salt
3 tablespoons butter – cool, not hard, plus enough to butter the skillet
2/3 cup buttermilk
2 large eggs, room temperature
1 tablespoon molasses
Optional: 1/2 cup currants or golden raisins and/or 1 teaspoon fresh orange zest
1. Measure the dry ingredients into a medium sized mixing bowl; whisk to blend.
2. Grate 3 tablespoons of butter onto the dry ingredients. Using your fingers, blend the butter into the dry ingredients until it resembles the texture of coarse cornmeal. (At this point add the currants and orange zest if using – stir to coat.)
3. Lightly whisk the eggs in a small mixing bowl, add the milk and molasses, and whisk to blend.
4. Pour the wet ingredients into the flour mix, and stir to blend. The batter will be sticky.
5. Turn the batter into the prepared skillet. Gently pat the top with dampened finger tips to smooth it. Make shallow quarter cuts with a knife.
6. Bake at 350 for 40 – 45 minutes or until golden, and the top is firm to the touch and there is a slight spring to the body of the bread. Serve warm out of the oven with butter and honey. It’ll be easier to slice the bread for toast if you let it cool almost completely.