My Grammy's Irish Soda Bread

Happy St. Patty's Day!

This is a day that makes me think about my grandmother, an absolute angel of an Irish matriarch. She was the most joyful person I will ever know, and always saw the goodness and light in every single situation. She loved St. Patrick's Day, and everything Irish.

In her 100 years on this earth, she touched so many with her grace, light, laughter, and love.

While she's no longer with us, this is a recipe that has been in our family for ages. My grandmother had it passed down to from her mother, and then she passed it down to my mother, who passed it down to my sister and I. It's a family favorite and is filled with love.

Let's get started!

INGREDIENTS

• 4 cups Flour
• 2 teaspoons Salt
• 3 heaping teaspoons Baking Powder
• ¼ teaspoon Baking Soda
• 1 cup Raisins (rinsed)
• ¾ cup Sugar
• 3 teaspoons Caraway Seeds
• 2 Eggs
• 1 cup Sour Cream
• 1 cup Sour Milk (1 cup Milk + 1 TBSP White Vinegar or Lemon Juice)

DIRECTIONS

Preheat oven to 400º F.

1. Sour milk by combining 1 tablespoon of vinegar or lemon juice and enough milk to equal 1 cup. Stir and let stand for at least five minutes.

2. Sift together flour, salt, baking powder, and baking soda.

3. Add raisins, sugar, and caraway seeds. Set aside.

4. Mix eggs, sour cream, and sour milk. Beat well.

5. Add milk mixture to dry ingredients, and fold together.

6. Place baking dish in the oven to warm. Take out, grease, and add dough.

7. Bake at 400º for 20 minutes. Then, decrease temperature to 350º and bake for 40 minutes. Bake until it's juuuuust the right shade of golden brown (you'll know!).

To test if it's truly done, insert a small knife into the center right to the base. If it comes out clean, you're good to go!

What a beaut!

 

Get your Irish on.

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Cozy Popovers and Fig Jam

You know those recipes that just fill your heart with joy?

One of those for me is my Aunt Laurie's Popovers. This recipe conjures up memories of cozy winter visits, warmth from the oven, catching up with conversation, and fuzzy socks.

Delightful.

I digress! Popovers... They're cozy, delicious, and savory. Best served warm, these little guys are the perfect partner for any soup, or simply dressed with a dash of butter or jam.

POPOVERS

1. 4 eggs

2. 2 cups Whole Milk

3. 2 cups All Purpose Flour

4. 1 tsp Salt

DIRECTIONS

*Do NOT preheat the oven.*

1. Grease 12 large muffin tin cups or 12 custard cups.

2. In a small bowl, beat the eggs well.

3. Add milk, flour and salt. Lightly beat until just combined.

4. Fill the muffin tin cups or custard cups three-quarters full with the batter.

5. Place the pan on the center rack in the oven.

6. Set the oven at 450° F and turn it on. Bake for 30 minutes without opening the oven door.

Serve warm with butter, jam, syrup, or honey.

Photo (c) Food Network

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One of my favorite ways to enjoy popovers is with fig jam and alongside Cauliflower Soup.

Stay warm!

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Summer Blackberry Peach Crisp

Growing up on the North Fork of Long Island, I was always lucky enough to be within walking distance of farm stands that always carried a bounty of fresh, seasonal fruits and vegetables. My favorite summer dessert (I say "favorite" very cautiously) is a good old fashioned fruit crisp. The natural sweetness of fruit means little added sugar, and with not very many ingredients, it's fun (and simple) to experiment and make it your own! This recipe is inspired by a recent visit to my hometown on Long Island, my love for locally sourced fruits & veggies, and all things summer. The marriage of sweet peaches and tart blackberries makes this dessert a seasonal classic. 

Ingredients:

• 10 large peaches (ripe, but not overly ripe) peeled, and cut into wedges 
• 1 pint blackberries 
• 1 cup quick cooking oats (not instant) 
• 1/2 cup white sugar 
• 2/3 cup light brown sugar 
• 1 cup flour, plus 2 tablespoons 
• 1/4 teaspoon salt 
• zest of 1 lemon 
• 2 sticks cold unsalted butter, cut into small cubes

Directions:

Lightly grease a 9x12 inch baking dish. Preheat oven to 350º. Place the peeled and cut peaches in a large bowl. In a separate bowl, combine 1/4 cup sugar, 1/3 cup brown sugar, 2 tablespoons of flour, and lemon zest.

Mix well and pour over the peaches. Toss to coat the peaches. Add the blackberries and carefully mix in. Let sit for a few minutes. If the mixture seems watery, add another tablespoon or two of flour. Place the peach and blackberry mixture into a buttered 9x12 inch baking dish, and smooth until even.

 

In a bowl, combine the remaining 1 cup flour, 1/4 cup sugar, and 1/3 brown sugar, along with the oats and salt.

Using the paddle attachment (your fingers can also work just fine!) add the butter and mix until the mixture resembles coarse meal. Add this topping in an even layer over the blackberry/peach mixture. Bake uncovered for 1 hour.

 

Channel your best self control when you take the finished product out of the oven, and wait a half-hour or so for it to cool and to let the flavors set. If you're feeling crazy, add a scoop of vanilla ice cream to enjoy à la mode!

Full disclosure, I enjoyed a slice for breakfast on my birthday last week.

What are some of your favorite summer desserts? Happy baking!

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