For some reason, St. Patty's Day makes me want to drink either really strong, dark beer....or whiskey....or green beer. Why? Probably because there is so much advertising going on about beer that I'm being sucked in. LOL!I'm playing tennis tomorrow...so I won't be going down to the local boozer to get wrecked. (That's Irish talk for going to the neighborhood pub to get really drunk.) Plus, I have to work on Friday...so its probably not a good idea to drink a lot. (Not that I do that anyway....because I'm a grown up. And its just not how I roll.) However....I can bake something!
Ingredients:
1 1/3 cups plus 1 tablespoon milk
Last year in honor of the holiday, I made the following treat that can either be eaten at breakfast, or even for dessert. I'm thinking if you took the bread and made a bread pudding out of it, it would probably be really delicious!
This comes from Rachael Ray. Try it out!
Cranberry Soda Bread with Lime Glaze
Ingredients:
1 1/3 cups plus 1 tablespoon milk
1 tablespoon fresh lemon juice
4 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3 tablespoons unsalted butter, chilled and cut into cubes
1 cup dried cranberries
1 large egg
1 cup confectioners' sugar
Grated peel and juice of 1 lime
Directions:
Preheat the oven to 425°. Line a baking sheet with parchment paper. In a medium bowl, whisk together 1 1/3 cups milk and the lemon juice; let sit at room temperature for 10 minutes.
Meanwhile, in a large bowl, combine the flour, baking soda and salt. Rub in the butter until coarse crumbs form, about 3 minutes. Stir in the cranberries.
Beat the egg into the milk mixture; stir into the flour mixture until just combined. Transfer the dough to a lightly floured surface and knead until it just comes together; form into an 8-inch round and place on the prepared baking sheet. Using a knife, score a 1/2-inch-deep "X" in the round. Bake until dark golden and crusty, 25 to 30 minutes. Transfer to a rack to cool completely.
Meanwhile, in a medium bowl, combine the confectioners' sugar, lime peel, lime juice and the remaining 1 tablespoon milk. Drizzle the cooled soda bread with the lime glaze.
Preheat the oven to 425°. Line a baking sheet with parchment paper. In a medium bowl, whisk together 1 1/3 cups milk and the lemon juice; let sit at room temperature for 10 minutes.
Meanwhile, in a large bowl, combine the flour, baking soda and salt. Rub in the butter until coarse crumbs form, about 3 minutes. Stir in the cranberries.
Beat the egg into the milk mixture; stir into the flour mixture until just combined. Transfer the dough to a lightly floured surface and knead until it just comes together; form into an 8-inch round and place on the prepared baking sheet. Using a knife, score a 1/2-inch-deep "X" in the round. Bake until dark golden and crusty, 25 to 30 minutes. Transfer to a rack to cool completely.
Meanwhile, in a medium bowl, combine the confectioners' sugar, lime peel, lime juice and the remaining 1 tablespoon milk. Drizzle the cooled soda bread with the lime glaze.
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