Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet
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August 29, 2004 Our noses are out the door every so often, braving the thick soggy surround of the typical Connecticut Valley summer, searching for hints of arriving autumn. Every once in a while a sudden drift of dry cool air breezes by, reminding us that crisp and cool are on the way. One of the most enjoyable treats on a brisk autumn evening is settling into a comfy chair with a strong cup of tea and some home-made soda bread. Try thefollowing recipe and see if you don’t agree. P.S. I like to use golden raisins, because they seem plumper and sweeter than the regular kind. BUT – if you want to be strictly traditional, stick to the usual.
Irish Soda Bread 5 cups sifted all-purpose flour 1 cup sugar 1 TBSP. baking powder 1 tsp. baking soda 2 tsp. salt 1 stick (8 TBSP). sweet butter 2 ½ cups buttermilk 1 large egg, slightly beaten 3 cups raisins 3 TBSP. caraway seeds 1 ½ TBSP. sugar 1 ½ TBSP. buttermilk Preheat oven to 350° F. Thickly butter a 12” cast-iron skillet and set aside. In a large mixing bowl, combine flour, 1 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Add the 2 ½ cups buttermilk and egg to crumb mixture. Gently fold in raisins and caraway seeds, being careful not to overmix. Scrape batter into prepared skillet. Bake for 1 hour or until the suface is golden-brown and a tester comes out clean. Remove the bread from the oven. Mix the remaining sugar and buttermilk and drizzle over the hot bread to form a delicious crust. Place on wire rack to set and cool.
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Contents © 1996-2003 The Stray Gourmet Exploring the Epicurean with The Stray Gourmet is sponsored by REGINA'S LAIR: The Smile of The Tiger

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