Archive for the ‘Recipes’ Category

Irish Soda Bread with Fennel Seeds topped with Irish Cheddar


4 cups all-purpose flour, plus extra for currants

4 cups organic sugar

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

1 teaspoon dry cinnamon

1 cup dry currants

1 tablespoon fennel seeds

4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice

1 3/4 cups cold buttermilk, shaken

1 extra-large egg, lightly beaten

1 teaspoon grated orange zest

1/3 cup Grand Marnier (or enough to soak the currants)

grated Irish cheddar cheese for sprinkle on top bread 



Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda and salt in the bowl of an electric mixer fitted with paddle attachment. Add the butter and mix on low speed until the butter is mixed into flour

With a fork, lightly beat the buttermilk, egg and orange zest together in measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine Grand Marnier soaked currants and fennel seeds with 1 tablespoon of flour and mix into dough. It will be very wet.

Dump the dough into well-floured board and kneed it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. The cheese will be browned.





Carrot and Butternut Soup with Ginger

¼ cup (½ stick) butter
1½ cups chopped onion
1 tablespoon peeled, finely chopped fresh ginger
1½ teaspoons minced garlic
1¼ pounds medium carrots, peeled and chopped (about 3C)
1 pound (one small butternut squash) chopped (about 2C)
2 tomatoes, seeded, chopped (about 1 ½ cups)
2 tablespoons fresh lemon juice
3 cups chicken or vegetable stock
1 cup sherry
Garnish with sour cream and grated lemon zest.
Melt butter in heavy large pot over medium heat.
Add onions, sauté 5 minutes… add ginger and garlic
Sauté 2 minutes…add chopped carrots, butternut squash, tomatoes, lemon juice, sauté 1 minute …add chicken stock and sherry and bring to boil …then simmer until carrots are tender, about 25 minutes.
Puree in blender in small batches.
Serve with sour cream and lemon zest.



Carrot Bread

2 sticks unsalted butter
½ cup white sugar
½ cup light brown sugar
3 large eggs
2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp.salt
2 tsps. cinnamon
4 cups grated carrots
1 cup chopped nuts (hazel, walnut or almond)
Mix sugar and butter until fluffy, add eggs and mix well.
Add all dry ingredients and mix well.
Add grated carrots and nuts.
Makes two 9x5x3 pans or 6 mini loaf pans.
Bake at 350º approx. 1 hour until firm to touch for large pan.
Bake ½ hour for small pans.
Serve at brunch with chicken salad or wrap with cellophaneand ribbon for homemade gift.



Summer Carrot/Pineapple Ice Pops

2-1/4 cups coconut water
2 tablespoons pineapple juice
1/2 cup fresh pineapple chunks
1 cup chopped carrots
12 Popsicle molds or small, plastic cups
(approx. 3 ounces each) and Popsicle sticks
In a blender or cuisinart, blend all ingredients until smooth.
Fill molds or cups. Insert sticks into cups.
(Allow the ingredients to thicken in the freezer before adding sticks.)
Freeze until completely solid



Two Carrot Catering