Monday, March 9, 2009
Happy Saint Patrick's Day
HAPPY SAINT PATRICK'S DAY FROM YOUR FRIENDS AT PELHAM COURT HOTEL
In honor of Saint Patrick's Day, Pelham Court Hotel would like to share with guests one of our favorite Irish Recipies. This is an old family recipe with a Newport Rhode Island twist. Perfect for sharing with loved ones after Newport's 53rd Annual Saint Patrick's Day Parade.
Feel free to check out this years Newport Rhode Island's 53rd Annual Saint Patrick's Day Parade website! We look forward to seeing you here at Pelham Court Hotel for your parade day accomodations.
http://www.newportirish.com/
Pelham Court Hotel's Irish Soda Bread
Serving Size: about 16 Hungry Irishmen
Amount * Measure * Ingredient
-----------------------------
4 c Flour*
1 c Sugar
1 t Salt
2 ts Heaping baking powder
1 t Carraway seeds
1 Egg
Buttermilk
2 tb Butter**
1 1/2 c Raisins -- 2 fists
1/2 c Currants
1 c Mixed fruit -- (1/2 lb)
1/4 ts Baking soda
- First, preheat oven to 400*F.
- Soak both the raisins and the currants in hot water.
- Put sugar in a large mixing bowl and cut the butter into it. Cut until it takes on a white cornmeal consistancy.
- Next, add the caraway seeds.
- Put flour, salt, baking powder and baking soda into the sifter and sift into the sugar and butter mix.
- If you choose to add the mixed fruit, cut any amount of large pieces and mix into the flour mixture.
- Drain the raisins and currants and dry well. Mix into the dry ingredients.
- In a measuring cup, beat the egg with a fork. Then fill the cup with buttermilk. Mix lightly.
- Next you want to make a hole in dry ingredients large enough to allow the milk and egg mix to be poured in. Mix well until everything is wet and starts to gradually pull away from the sides of the bowl. Add more liquid if needed.
- Knead slightly to form into a round loaf.
- Place loaf in a HOT iron frying pan which has been greased and floured.
- Cut a large deep cross nearly through the loaf. Bake at 400*F for 10 minutes and lower temperature to 250*F for another 60 minutes.
- Remove from oven and while still hot brush with a mixture of 5 TBS sugar and 1/4 cup evaporated milk (mixed well).
- Place onto a rack when cool.
# posted by Pelham Court Concierge @ 1:07 PM 
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