HOT DISH! A wee bit o' Irish

In putting together this edition of Friends@Festival, it occurred to us that St. Patrick’s Day isn’t far away. So, we thought (and by “we,” we mean the F@F editor, who just happens to be quite stubborn, and of very Irish descent) that it would be an ideal time to share some recipes from the Emerald Isle…and some that are merely St. Paddy’s themed.

White Soda Bread

Serves 8


3 ½ cups all-purpose flour

2 tbsp. caraway seeds (optional)

1 tsp. baking soda

¾ tsp. salt

1 ½ cups (give or take) buttermilk


Preheat oven to 425°. Lightly flour a baking sheet. Mix flour, caraway seeds (if using), baking soda, and salt in a large bowl. Mix in enough of the buttermilk to form moist clumps. Gather dough into a ball. Turn out onto a lightly floured surface and knead until the dough holds together, about one minute. Shape the dough into a 6-inch-diameter by 2-inch-high round.

Place on the prepared baking sheet. Cut a 1-inch-deep “X” across the top of the bread, extending almost to the edges. Bake until the bread is golden brown and sounds hollow when tapped on its bottom, about 35 minutes. Transfer to a rack and cool completely before serving.

Note: For traditional brown soda bread, substitute whole-wheat flour for part, or all, of the all-purpose flour called for in the recipe. For a healthier, whole-grain variation, see the recipe below.

Brown Soda Bread

Serves 8


1 ¾ cups all-purpose flour

1 ¾ cups whole-wheat flour

3 tbsp. toasted wheat bran

3 tbsp. toasted wheat germ

2 tbsp. old-fashioned oats

2 tbsp. (packed) dark brown sugar

1 tsp. baking soda

½ tsp. salt

2 tbsp. (1/4 stick) chilled unsalted butter, cut into pieces

2 cups (give or take) buttermilk


Preheat oven to 425°F. Butter 9x5x3-inch loaf pan. Combine first 8 ingredients in a large bowl; mix well. Add butter; rub in with your fingertips until the mixture resembles fine meal. Stir in enough of the buttermilk to form a soft dough.

Transfer dough to a prepared loaf pan. Bake until bread is dark brown and tester inserted into center comes out clean, about 40 minutes. Turn the bread out onto rack. Turn right side up and cool on rack.


Serves 4-6


1 lb. cabbage

1 lb. potatoes

2 leeks

1 cup milk

salt and pepper to taste

1 pinch ground mace

½ cup butter


In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.

Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.

Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.


Serves 6


1 ½ cups grated raw potatoes

1 cup all-purpose flour

1 cup leftover mashed potatoes

1 egg

1 tbsp. skim milk

salt and pepper to taste

¼ cup olive oil


Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Drop in the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3-4 minutes per side. Drain on a paper-towel-lined plate. Serve warm.


© 2013. A publication of Quintessential Quilt Media. No portion may be reproduced without the expressed written consent of Quilts, Inc.