It wouldn’t be March if we couldn’t celebrate the Irish!  Try this traditional recipe for Irish soda bread, you won’t be disappointed.

• 4 cups all-purpose flour

• 4 tablespoons white sugar

• 1 teaspoon baking soda

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 cup margarine, softened

• 1 ¼ cup buttermilk

• 1 egg

• 1/4 cup butter, melted

Set your oven to 375 and lightly grease a baking sheet.

Mix the flour, sugar, baking soda, baking powder, salt and margarine.  Stir in 1 cup of the buttermilk and egg.

Place the dough on a floured surface and knead briefly.  Form it into a round and place it on the baking sheet.

Combine the melted butter with the remaining ¼ of buttermilk and brush the dough with this mixture.  Cut an X into the top of the round.

Bake until a toothpick comes out of the center of the loaf clean, about 45 to 50 minutes.  Check after 30 minutes and keep a close eye on it.  Continue to brush the loaf with the melted butter and buttermilk mixture while it bakes.

There are numerous variations and tweaks that can be done to add a bit of kick to this traditional recipe.  We like adding just a hint of ginger and a pinch of cinnamon.  Try this bread as an appetizer with a dry white or as part of a heavier meal with a medium to full bodied red.  Enjoy!

This quick and easy recipe makes for a perfect appetizer or snack – and you won’t believe just how delicious they are!

Ingredients

16 oz package of bacon (we enjoy using thick-cut Hickory-smoked, but regular works just as well)

8 oz package of pitted dates

Toothpicks

Directions

Preheat the oven to 425 degrees.

Slice the bacon strips into thirds, then wrap each piece around a date.  Secure the bacon in place with a toothpick and place in a baking dish.

Once all the dates are wrapped, place them in the oven and bake for 10-12 minutes, or until crispy.

Let cool for 5-7 minutes and enjoy!

 

Try these with a wine which will complement the sweetness of the date.  Try to avoid bold red wines.  Instead, try this with a semi-sweet white or maybe even a sparkling!

We all get busy, but this cake recipe makes it easy to enjoy something fresh, fun, and delicious without having to spend too much time at it.  It’s a particular favorite of Iowa Decanted staff – and perfect for pairing with a semi-sweet white or a fruit forward light-bodied red.

Ingredients

2 & 2/3 Cups all-purpose flour

1 & 1/3 Cup sugar

4 teaspoons baking powder

1 & 1/3 Cup Almond milk

1/2 Cup butter, softened

2 eggs

2 teaspoons vanilla

1 teaspoon cinnamon

 

Instructions

Preheat oven to 350 degrees.  Grease a large rectangular cake pan and set aside.

Combine flour, sugar, and baking powder in a mixing bowl.  Once mixed, add the almond milk, butter, eggs, and vanilla.  Mix until well combined, then spread into the greased pan.

Bake until the top of the cake begins to brown and a wooden toothpick inserted in the center comes out clean.  Around 30 minutes.  Let cool for ten minutes and serve warm with your choice of topping.  Goes well with fresh berries, whipped cream, or a buttercream glaze.

Ingredients

1 1/2 cups warm water

2 tablespoons sugar

2 teaspoons salt

1 package active dry yeast

4.5 cups all-purpose flour

2 Tbsp unsalted butter, melted

stick butter, for pan

10 cups water

2/3 cup baking soda

1 large egg yolk beaten with 1 tablespoon water

Salt crystals/pretzel salt

 

Directions

Combine the warm water, sugar, salt and yeast in a bowl and whisk vigorously. Allow to sit for several minutes or until the mixture begins to foam. Add the flour and butter and mix until well combined. Remove the dough from the bowl and knead for several minutes. Place the dough back into the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees. Use the stick butter to coat the surface of two large baking sheets. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

While the water and baking soda is coming to a boil, divide the dough into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Set aside.

Place the pretzels into the boiling water, individually for 30 seconds. Remove them from the water using a large flat spatula and place them on the baking sheets.  If they are excessively soggy you may pat them dry with a paper towel.  Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until golden brown in color, approximately 12 to 14 minutes. Let cool and serve.  These taste exceptionally good with a cheese fondue to dip them in.

Ingredients

• 4 strips thick-cut bacon or pancetta
• 2 tablespoons butter
• 1 pound Brussels sprouts, coarsely chopped
• 1 medium Red Potato, cut into thin wedges
• 1/2 large onion, chopped1 Tablespoon of chopped Rosemary
• Salt and freshly ground black pepper
• Lemon juice

Directions

Cook bacon or pancetta in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate and crumple into medium sized bits with your fingers.

In same pan with bacon fat, melt butter over high heat.  Add the potato wedges and cook until they are beginning to brown.  Stir in Rosemary and cook until the potato wedges can be easily penetrated with a fork.

Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts begin showing some golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon or pancetta back into pan.   Cover the dish with a spritz of lemon juice.  Serve immediately.