Four Savory Recipes for a St. Patrick’s Day Feast

(Page 3 of 3)

March 3, 2008
By Aubrey Vaughn 
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Spotted Dog (from fabulousfoods.com) 
Irish quick bread

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4 cups flour
2 tsp sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 cup raisins, currants or sultanas
1 1/2 cups milk or buttermilk

Sift the dry ingredients, add the fruit and mix well. Make a well in the center of the mix and add most of the milk. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be soft, but not too wet and sticky. When it all comes together, turn it out onto a floured board and knead lightly for a few seconds — just long enough to tidy it up.

Pat the dough into a round about 1 1/2 inches deep and cut a deep cross in it (to let the faeries out!). Let the cuts go over the sides of the bread.

Bake in an oven preheated to 450 degrees Fahrenheit for 15 minutes, then turn the oven down to 400 degrees and bake for another 30 minutes, or until cooked. If you are in doubt, tap the bottom: it will sound hollow when cooked.

Serve freshly baked, cut into thick slices and spread with butter.

Other Necessities

In addition to food, a true feast often includes a brew, as well as a blessing. For a truly “green” beer, check out any of the organic brews rated by readers in this survey from The Green Guide. (Learn more about local and organic beer in Good Libations, December 2007/January 2008.) 

Finally, as you raise your glasses and your forks, a toast:

May joy and peace surround you,
Contentment latch your door,
And happiness be with you now
And bless you evermore.

Happy St. Patrick’s Day!

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