Whenever I’ve picked up store bought scones I’ve always been disappointed. This year with Saint Patrick’s Day around the corner I came across a recipe for these Irish Soda Bread Scones. Determined to like scones, I gave this recipe a try. The recipe was originally made as a full loaf bread so I don’t know how traditional these are to scone recipes. The fluffy, dense texture on the inside and the rough exterior was very scone-like. If it tastes like a scone and looks like a scone, it’s a scone right? It was fair enough for me, especially since these were so delicious. I loved the bursts of sweet and tart from the cranberries, which paired well with the caraway. Next time I might go a little crazy and add orange or lemon zest to the dough and see how that turns out.
After baking a loaf of rye bread, what better way to put it to use than making corned beef sandwiches? This sandwich is similar to the Reuben but with a few notable differences. I decided to use sharp cheddar and caramelized onions instead of Swiss cheese and sauerkraut. Since corned beef pairs well with more bitter ingredients I used cider vinegar to caramelize the onions instead of something sweeter like brown sugar or honey. I also mixed some horseradish and Dijon mustard together which tasted great with the corned beef. All the flavors worked really well together and I can’t wait to make it again! I served the sandwich with a side of Irish coleslaw.
This Irish styled coleslaw is a simple vinaigrette based mixture of cabbage, apples, chives, and carrots. The vinaigrette is composed of rapeseed oil, cider vinegar, grainy Irish mustard and sugar. It’s an easy process of grating the ingredients and tossing them in the vinaigrette. The result is fresh with flavors of sweetness and tartness from the apples and vinegar. I’ve always wanted to try coleslaw without mayo and I really enjoyed it. It’s a lot less heavy than mayonnaise based coleslaw. It worked really nicely as an accompaniment for my Corned Beef on Rye sandwich.
Just in time for Saint Patrick’s Day! (jk). I had some leftover buttermilk and I was trying to figure out what to do with it. I came across a recipe for Irish Soda bread and thought I would try it. This bread is so easy to make; you just toss the flour, baking soda, and salt with some buttermilk. It hardly requires any mixing and produces a nice crunchy crust and soft inside. You can either set the dough in a loaf pan or bake it on some foil. I wanted a loaf shape so I went with a pan. This bread goes well with a stew, but is just as good on its own too.