St. Patrick’s Day

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    Our Best Irish Bakes for St. Patrick’s Day

    ha scritto per te

    St. Patrick’s Day is quickly approaching, and we’re ready to dive into the world of Irish baking. Whether it’s the aroma of freshly baked soda bread, the rich taste of gur cake, or adding Guinness to a batch of brownies, these Irish bakes will add a pinch of magic to any celebration.

    A true Irish delight, Gur Cake goes by a number of quirky names, from chester cake to donkey’s gudge. At its origin, the name “gur” is believed to hail from the term “gurrier,” a nickname for children skipping school who would purchase this affordable treat at bakeries. With a sticky and sweet fruit filling made up of chewy Valley Fig Growers’ California Figs and leftover sponge cake soaked in strongly brewed Irish breakfast tea, this cake is as economical as it is delicious. Rich, caramel notes from the figs marry effortlessly with the combination of warm spices found in the cake, and two layers of flaky Shortcrust Pastry add just the right amount of buttery bite. Perfect for an afternoon tea or a St. Patty’s Day celebration, the Gur Cake is a fig-filled wonder you won’t want to miss.

    Northern Ireland has its own signature take on soda bread in the form of farl wedges, derived from the Gaelic word fardel, roughly translated to “four part.” Though they’re traditionally baked on an open-hearth flame, we baked our farls on the more modern griddle. In keeping with the methods of the Old World, though, we harned the dough—turning and cooking the sides of the farl to make sharp, crisp edges.

    Like your coffee cake with a little kick? Irish cream liqueur gives this Berries & Irish Cream Coffee Cake, brimming with strawberries, blueberries, and blackberries, an extra-fluffy crumb and rich flavor.

    Raise a pint to your new favorite brownies – our Guinness Brownies! A double hit of extra stout beer in the batter and the frosting brings a tangy, hop-filled punch you never knew you needed.

    Behold: a nightcap coffee cake. Buzzing with espresso, topped with a sprinkling of espresso sugar, and packed with two layers of crumbly whiskey spiked streusel, this Irish Coffee Coffee Cake is a tender delicacy you’ll enjoy to the last crumb.

    The grand symbol of Ireland’s baking, Irish soda bread is defined not by the baking soda but by the soft white wheat that grows in Ireland. Low in gluten and protein, the soft Irish wheat receives a boost from baking soda, invented in the 1800s and an immediate game changer for Irish baking. Slashed with a cross and pricked to release heat—or fairies?—our traditional soda bread is enhanced with strong Irish Cheddar, fresh dill, and ground black pepper.

    County Cork’s misty seaside cliffs and rolling green pastures are home to the cows that make some of Ireland’s best Irish cream. After meeting the founder and experiencing the artisan nature of Five Farms Irish Cream Liqueur, we knew it was destined to be featured in this marble cake frosted with a buttercream that showcases the liqueur’s delicate flavor and incomparable quality.

    Like all other Irish soda breads, Irish brown soda bread needs the leavening power of baking soda to help make it rise to the occasion. Yet this take receives an earthy boost from whole wheat flour and a touch of sweetness from molasses while steel-cut oats, a staple of Irish agriculture, bring a bit of textured crunch to the top.

    Irish stout and chocolate are a winning combination that meets right at the corner of bitter and sweet in this Chocolate-Stout Coffee Loaf Cake. The stout is a boon to the cocoa flavor and the secret to this loaf-style coffee cake’s supremely tender texture. The alcohol inhibits gluten formation, yielding a particularly delicate crumb. LEGGI TUTTO

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    • in Recipes

      Easy Irish Soda Bread

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      This recipe for Easy Irish Soda Bread makes a hearty round loaf with a crunchy crust and soft interior. Using just five ingredients, it offers a taste of Ireland’s culinary heritage in every slice.

      Over the course of a few years, I’ve been on a mission to find the perfect Irish Soda Bread recipe. Both for my blog and personal enjoyment. At first, I tried recipes that were enriched with butter and eggs. But despite my efforts (and careful handling) the bread often turned out too dense or rubbery inside. It wasn’t until I pared down the ingredients that I saw real improvement. With just a handful of pantry staples, the bread turned out tender and moist. The best recipe had been there all along. Because the truly authentic and traditional Irish Soda Bread recipes  – the ones that sustained and preserved an entire nation – use only a few basic ingredients.
      The bread is a cherished staple of Irish cuisine. Born out of necessity during lean times, it’s practically a metaphor for the Irish people’s resourcefulness and resilience. This Easy Irish Soda Bread stems from the most traditional recipe, requiring just five basic ingredients. Or six, if you include raisins or currants.

      Irish Soda Bread History
      Historically, Ireland faced periods of hardship, particularly during the 19th century, marked by poverty, famine, and economic instability. Yeast was scarce and if available, expensive. Before I started researching in earnest, I wondered why the Irish people didn’t use brewer’s yeast like medieval Europe did. Because beer making was booming during that time! (Guinness was a massive brewery around the time of the Great Potato Famine, exporting beer throughout the world.) But commercialized production of brewer’s yeast made it an unsuitable leaven, and it wasn’t accessible to the average household. Instead, baking soda was favored because it was easier to find and inexpensive. This made it a practical choice for everyday baking. During these times, traditional Irish Soda Bread became a staple food for many families due to its simplicity, affordability, and ability to nourish.

      The Simplest Ingredients
      With just five basic ingredients, this recipe is incredibly easy to make. But the first order of business is to preheat your oven to 450°F. The bread comes together quickly and the oven needs to be ready to receive the freshly formed loaf.
      Sift together the dry ingredients: flour, baking soda, salt, and sugar. Now, be aware that sugar is a modern addition to this bread but we’re only using a little bit. This aids in developing a well-browned crusty crust during baking. And since we’re using a modern oven and not baking it in hot coals, I think it’s an acceptable concession. It also adds flavor and helps activate the baking soda. Along with the acid in the buttermilk, this gives the loaf proper rise.

      Make a well in the center of the flour mixture and pour the buttermilk into the center. Stir briefly until the ingredients are just moistened. Watch the video at the end of this blog post that shows my stirring method. I mostly prod the mixture and turn it over until everything is moistened, which is less than 30 seconds, as to not overdevelop the gluten.

      Add Raisins or Currants
      At this stage, add the raisins or currants, if using. This is also a more modern addition that Irish families often add to their bread. Other mix-ins could include caraway seeds and herbs. Stir together until a thick, slightly sticky dough forms. Stir in the additions. Which takes about 10 more seconds.

      Shape the Dough
      Turn the dough out onto a lightly floured surface and very gently – and very briefly – knead it together a few times until all the dough sticks together (about 3-4 turns). Pat it into a ball. Score a cross about 1″ deep in the center of the bread using a serrated knife or a very sharp chef’s knife.

      Here’s a plain loaf without the raisins. Which is slightly easier to score and makes a cleaner cut because there’s no raisins to drag the knife through.

      Bake at a High Temperature
      When first testing Irish Soda Bread recipes, the baking temperatures varied wildly from recipe to recipe. I’ve found that a higher temperature gets the job done effectively. It helps the bread to rise quickly, pushing apart the score marks in order to bake evenly throughout the entire loaf.
      Once the bread is formed and scored, transfer it to a parchment-lined baking sheet and immediately get it into the oven. Why the hurry? When the buttermilk is added to the dry ingredients, the lactic acid activates the baking soda. The reaction releases carbon dioxide gas which is the sole leaven in this bread – so, time’s a ticking!
      Bake the loaf for 40-45 minutes. You’ll know it’s done when the exterior is brown, craggy and split at the score, and the bread is well-risen. Tap your knuckles on the bottom of the loaf and if it sounds hollow, it’s done. Then transfer it to a cooling rack.

      Serving Suggestions for Irish Soda Bread
      This bread pairs with all kinds of dishes, sweet and savory. And it really requires no special green-wearing holiday to enjoy it. Here are a few ways I like to eat it.

      Soup or Stew: Serve on the side of a bowl of soup or stew. The bread’s dense crumb is ideal for soaking up broth or sauces.
      Cheese Board: Build a board of Irish cheeses such as Dubliner sharp cheddar, Emerald Irish brie, and Somerdale Claddagh blue cheese. Serve toasted slices of Irish soda bread as an accompaniment instead of crackers.
      Irish Pub Fare: Pair the soda bread with classic pub fare such as shepherd’s pie or bangers and mash. The hearty nature of the bread definitely belongs in the same ‘comfort food’ family as these dishes.
      Corned Beef and Cabbage: This bread is perfect alongside a traditional St. Patrick’s Day feast of corned beef and cabbage. Its subtle sweetness compliments the savory meat and cabbage dish.
      Irish Tea Time: Enjoy Irish Soda Bread smeared with creamy Irish butter and your favorite jam or marmalade. Lemon curd and traditional clotted cream also go well with the bread’s dense crumb and tangy buttermilk flavor. Serve it alongside your favorite brewed tea.

      It seems a little crazy that something so simple can be so delicious. I firmly believe that the best version of Irish Soda Bread is the easiest. The absence of extraneous ingredients in the dough such as eggs and butter actually makes this bread more tender!

      Related recipe: 3 Ingredient Butter Me Not Muffins

      Easy Irish Soda Bread

      Heather Baird

      This Easy Irish Soda Bread recipe is straightforward in preparation with very simple ingredients. It makes a rustic, hearty round with a crunchy crust and soft interior. This versatile bread pairs well with a variety of dishes, both sweet and savory. Serve it with corned beef and cabbage, or simply topped with Irish butter.Raisins or currants are a more modern addition to this bread, but they are delicious. Although completely optional.

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      Prep Time 10 minutes minsCook Time 40 minutes minsTotal Time 50 minutes mins

      Course Bread, BreakfastCuisine Irish

      Servings 10 slices

      Equipmentlarge baking sheetparchment paperserrated knife
      Ingredients US CustomaryMetric 4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt1 tablespoon granulated sugar2 cups buttermilk1 cup raisins or currants optional
      Instructions Preheat the oven to 450°F. Line a large baking sheet with parchment paper and set aside.Sift together the flour, soda, salt, and sugar over a large mixing bowl. Whisk together until well combined.Make a well in the center of the dry ingredients; pour in the buttermilk. Mix together using a rubber spatula for about 30 seconds, until the mixture forms a shaggy dough. Don’t overwork the dough – overmixing can make the interior rubbery. Add the raisins and mix in quickly, about 10 seconds more.Turn the dough out onto a lightly floured work surface. Knead briefly until the dough sticks together, about 3-4 turns. Form the dough into a ball. Transfer the dough to the prepared baking sheet.Score a cross in the top of the loaf using a large serrated knife, or a sharp chef’s knife, to about 1” depth. Immediately transfer the loaf to the preheated oven.Bake for 40-45 minutes, or until the loaf is split at the cross, and the crust is craggy and well browned. The loaf should be well risen and have a hollow sound when tapped on the bottom with your knuckles.Let bread cool slightly before slicing; serve warm. Use a serrated knife and sawing motions to slice the bread without flattening the crumb. Or, allow the bread to cool completely before slicing. Store airtight.
      NotesAvoid working the dough too much: It’s so easy to overdevelop the gluten in this dough by over-kneading or handling it too much. Mix the dry and wet ingredients together quickly until just moistened. This usually takes less than a minute.
      Don’t skip the cross: Scoring the bread is essential to this particular recipe, so that the bread splits when it rises and which helps the middle bake through. However, there’s more to it in Irish culture. Most Irish people believe you must bless the bread by putting a cross on it, to ward away evil. Can’t hurt, I say.
      Buttermilk substitute: For this recipe, place two tablespoons of white or cider vinegar in a large 4-cup capacity measure. Fill the cup to the 2 cup mark with whole milk and stir together. Use as a replacement for buttermilk in this recipe. While this isn’t going to produce the same tangy flavor and fluffy texture in this bread, in the name of resourcefulness – it will work.
      The Crust: This bread develops a very crusty, shatter-y, well browned crust. For me, that’s the whole point of this bread, to contrast the soft interior. However, if you’re someone who likes a softer crust, you can place the warm loaf in a bowl and cover with a tea towel. When the loaf is completely cool, the crust will be softened and somewhat easier to slice.

      Keyword all purpose flour, baking soda, buttermilk, easy recipe, fine grain salt, historical recipe, Irish cuisine, Irish Soda Bread, no butter, no eggs

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    • in Recipes

      Irish Cream Chocolate Tarts

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      These Irish cream mini tarts are a fantastic way to celebrate St. Patrick’s Day. Chocolate short dough crusts are filled with Bailey’s Irish Cream mousse and they’re topped with domes of ganache-covered whipped cream. 

      I’ve been putting my bottle of Bailey’s to good use lately. These tarts are just one of the results (here’s another!). St. Patrick’s Day is just a couple of days away, so I made something special that I hope you’ll enjoy.
      Pate sucree is my favorite tart crust. It’s a French short dough easily made in a food processor. I added some dark cocoa powder to my base recipe with excellent results. It’s the perfect foundation to hold lots of creamy toppings.

      Not every home baker will have these tart rings on hand. If you’re looking to expand your pastry arsenal, then you may want to pick up some here. They make the perfect tart cases with a good fundamental tart crust recipe (like this chocolaty one). 

      If you’re not looking to house more pastry tools, then you can use a cupcake pan! I’ve included a picture of the pan-made tart at the end of this post.

      The rings are not difficult to use. If you can use a cookie cutter, then you can master a pastry ring. You’ll roll the chocolate crust just like cookie dough, and use the ring to stamp out the bottom crust. Cut strips of dough to line the edges. Trim away the excess and brush with egg wash. The egg acts as glue to hold the two pieces together. 

      The cases turn out nearly perfect each time. They almost look manufactured! The interiors may puff a little, and if they do just press them down with the bottom of a cup while they are still hot. I didn’t dock the crusts, but you could do that with a fork to help steam release and prevent puffing. 

      The Irish cream mousse is 3-ish ingredients, and it’s easily made using the microwave and with an electric mixer. You may recognize it as a component of this pie. 

      Here’s a good use for those who have hot cocoa bomb molds! You can make really cool-looking half spheres of whipped cream to top your tarts. The molds I used can be purchased here. 

      The domes stick onto the Irish cream mousse tarts on their own, but you’ll need to freeze them solid before they get a dunk in ganache. If they’re not frozen, the domes will fall off into the ganache. I learned the hard way with my fist dip! After they were frozen they all stayed put.

      Shiny ganache is so pretty! I just had to fleck the domes with some gold. This step is optional, but really nice for a special presentation. It’s simple. Gold cake decorator’s dust + vanilla extract = edible gold paint. I always use this brand, and a little goes a long way.

      One of my favorite decors! Chocolate ‘wax’ seals. You may remember my first experiment with these from years ago. You can find the tutorial with a right video here. 

      You may need some practice to get the technique just right, but it’s not difficult. I like using semisweet chips for the ‘wax’. My theory is that the stabilizers in the chips help keep to make a clean impression. I can’t say for sure that it’s scientifically true, I just know using chips yields a good end result.

      If you’d like even more bling (and who doesn’t!?) dry brush gold luster dust over the seals. This makes the design really pop! 

      The seals will naturally affix to the ganache. Just lay one on top of each tart. 

      Keep them refrigerated. I’ve been pulling them out just before dinner. The crust is so buttery that it’s quite firm when chilled. Letting them stand at room temp allows the crust to soften a little.

      I really enjoyed making these! If I had a bakery I’d offer these year-round. They may look like sugar bombs but they’re not overly sweet. The whipped cream cuts the richness and makes them cloud-like. 

      Here’s a peek at the interior. It’s all fluffy and lightness inside! I served these on mini gold cake bases. You can find them here for purchase.

      As promised, here’s the tart made in a cupcake tin. Instead of cutting the dough into rounds, you’ll treat it as a pat-in-the-pan crust. The crust looks just as nice and the cream domes fit just right, too!

      [click to print]
      Irish Cream Chocolate Tarts
      Yields 12 mini tartsChocolate pate sucree
      1 1/2 cups (180g) all-purpose flour
      1/2 cup (60g) dark unsweet cocoa powder
      Pinch of salt
      7/8 cup (198g) unsalted butter, cold and cubed
      1/2 cup (100g) fine granulated sugar
      1/2 teaspoon vanilla extract
      1 egg, slightly beaten
      Egg wash: 1 egg beaten with 1 tablespoon waterIrish Cream marshmallow mousse
      1 cup (240 ml) heavy whipping cream
      25 large marshmallows (or 3 cups mini, 175g)
      3 tablespoons Bailey’s Irish Cream LiqueurWhipped cream
      2 cups (480 ml) heavy cream
      3 tablespoons sweetened condensed milk
      1 teaspoon vanilla extractGanache and gold splash
      1 cup (6 oz.) semisweet chocolate, chopped
      1/2 cup (120 ml) heavy cream
      Gold luster dust
      Vanilla extract or vodkaChocolate seals
      1/2 cup (3 oz.) semisweet chips, melted
      Gold luster dustCrust
      Place the flour, cocoa, salt, and sugar in the bowl of a food processor, pulse to combine. Add the cubed butter on top of the flour and pulse repeatedly in short bursts until the mixture looks crumbly. Add the vanilla and egg and pulse until the mixture forms a ball to one side of the bowl. Remove the dough and flatten into a circle. Cover with plastic wrap and let rest 30 minutes before use.
      Roll the dough flat between sheets of parchment paper and chill 10 minutes. Roll to 1/4-inch thickness. Using the perforated tart rings, cut bottom crusts from the dough, leaving the dough rounds in the rings. Transfer the rings to a large parchment-lined baking sheet. Re-roll scraps if needed and cut long strips of dough to line the edges of the rings. Fit the strips into the rings overlapping, then trim to size; remove excess dough. Cut away dough that is higher than the tops of the pastry rings so that the dough is even with the top of the ring. Brush the interiors of the dough cases with egg wash. Chill for 15 minutes.Preheat the oven to 400F. Bake for 20-25 minutes, or until the pastry cases are fragrant and matte. They should pull away slightly from their rings when removed from the oven. If centers have puffed, use the bottom of a small glass to flatten the bottoms while they are still hot. Transfer to a wire rack to cool completely. Re-roll scraps and repeat process until you have 12 pastry cases. See notes for making this in a cupcake pan instead of pastry rings.Irish cream mousse
      Whip the cream until stiff peaks form. Microwave the marshmallows in a large heatproof bowl for 45 seconds, or until they have puffed up considerably. Remove from the microwave and stir until the marshmallows have melted and completely lose their original shape. Stir in the Irish cream and fold together until the mixture is smooth and uniform. Fold in the whipped cream. Transfer the mixture to a piping bag or a zip-top bag with the end snipped. Pipe into the 12 pastry cases. Refrigerate while you make the whipped cream domes.Whipped cream domes
      Whip the cream until soft peaks form, then add the condensed milk a tablespoon at a time until the mixture form stiff peaks. Mix in the vanilla. Pipe or spoon the cream into the cavities of 12 half sphere molds (3”) and smooth well with an offset spatula. Place molds on baking sheets and rap on a work surface to remove any bubbles or air pockets. Transfer to the freezer and freeze until solid, about 20 minutes. Pop the spheres out of their molds and place on top of the chilled tarts. Freeze the assembled tarts until firm, about 30 minutes.Ganache
      Place the chopped chocolate and heavy cream in a large microwave safe bowl. Heat for 1 minute at full power. Let the mixture stand for 1 minute, then whisk together slowly until a glossy, uniform ganache is achieved. Let cool until barely warm but till pourable, about 10 minutes.Mix about 1/4 teaspoon gold luster dust and drops of extract in a small cup. Mix until a loose-bodied paint form. Add more dust if the mixture is too liquid. Add more drops of extract if too thick; set aside.Remove half of the tarts from the freezer. Quickly dip the tops in the chocolate ganache and place on a large piece of parchment. Repeat with remaining tarts. Dip a stiff bristle brush into the gold paint and flick paint onto the tarts by bending the bristles back with a finger. You can also fling paint on in a throwing motion for larger splashes (be sure your work surface is well-covered). Refrigerate the tarts.Chocolate seals
      Heat chocolate in the microwave at 30 second intervals; be careful to not over heat. Stir smooth. Place metal wax seal stamps in a cup filled with crushed ice and water. The stamp bottoms need to be thoroughly chilled before you stamp. Line a baking sheet with parchment paper. Drop dime-size amounts of chocolate onto the parchment paper. Remove a stamp from the ice and quickly wipe it free of water droplets with a towel. Place the stamp onto a mound of chocolate, press down gently. Let the stamp stand pressed in the chocolate for 10 seconds. Press down again very gently but firmly once more before you lift the stamp. You should be left with a clear impression in the chocolate.Replace metal wax stamp into the crushed ice until it is thoroughly chilled and repeat with remaining melted chocolate. Refrigerate finished chocolate seals until firm. Use a dry brush to lightly burnish with gold luster dust. Use a spatula to transfer the seals onto the tart tops; press gently to adhere.Notes: For cupcake preparation, pat portions of dough into the ungreased cavities and up the sides of a cupcake pan. Bake for 20-25 minutes. Remove from the pans and cool completely before following the recipe as directed.

      link Irish Cream Chocolate Tarts By Heather Baird Published: Monday, March 15, 2021Monday, March 15, 2021Irish Cream Chocolate Tarts Recipe LEGGI TUTTO