We love the Derry Girls show!! We binged watched each season. Love this post Anne; it brought back memories of my mom and family. I am 100% Italian, but grew up in an Irish Catholic parish. Our school closed down on St. Patrick’s Day and we had a huge Gaelic Irish parade, and they still do it to this day; it’s one of the biggest Irish celebrations in the US outside of Boston & Chicago. My mother always celebrated St. Patrick’s Day and cooked a big corn beef and cabbage dinner for family and friends. She just loved doing it. She would invite our family and all of our friends. It was always a lovely beginning to spring. She wasn’t a baker, but she would always make a cake and decorate it with a lovely shamrock on top. Mom passed in 2013 so I now make the corned beef but not on the large scale like my mom used to do. St. Patrick’s Day has always had a special place in my heart and brings back fond memories of my mom and my family celebrations, and the neighborhood I grew up in. I married a Scottish/Irishman who, by the way , only eats corn beef on Rubens. He doesn’t eat any of the side dishes, which I absolutely love the cabbage and boiled potatoes. It’s always an ongoing joke in our family that my Italian family celebrates St. Patrick’s Day way more than his Irish /Scottish family.
I love these memories, Debbie. The sides to corned beef are the good parts. My husband isn’t a big fan of cabbage unless it’s in slaw, but he likes cabbage cooked along with corned beef. The cake with the shamrock on top. Your mom making a big deal out of a holiday. Those are the fun aspects of life, the little things we remember. I try to say that to myself during the holidays that everyone is making memories even if I’m tired to the bone!
raisins, never a savory version. This sounds delicious, though I haven’t been able to find a full-cream buttermilk here. Perhaps I can add some extra butter and sour cream, as you suggest. As for the cheese, an Irish cheddar with chili flakes I just purchased at Trader Joe’s sounds perfect! Thanks as always for the stories, recipes and thoughts you share, Anne. They’re especially welcome right now.
Those sound like good add-ins, Ruth. You could double the butter easily. Or, whisk a big tablespoon or two of sour cream into the buttermilk. Love TJ’s cheeses. So fun!
Thanks for the suggestions, Anne! I agree with you on TJ’s cheeses! This one was made by Kerrygold, the same folks who make the butter I use in most of my baking.
I LOVE the Derry girls. If you grew up in a Catholic environment, it’s easy to appreciate the humor. It makes me think of my great grandfather who came to America from county Derry as a teenager. So, having ancestors from all over Ireland, we do have corned beef , cabbage and soda bread. Lately, I’ve made the corned beef in a sous vide. I use the usual packet from the brined package, add some Guinness and a little brown sugar and put it on the day before. It’s so tender and moist. Have you tried Truly butter? It’s another Irish brand that I get from Publix. Oh, I’m looking forward to next week!
I haven’t tried Truly butter, Leslie, but I will now! I don’t do sous vide but I love the buttery texture of the food after it’s been cooked that way. I do old school corned beef in a Le Creuset, slow oven until tender. Like your twist of a little Guinness and brown sugar! And yes, the Derry Girls crack me up. I wasn’t raised Catholic, but I remember girls who acted just like them!
I’m usually old school but my husband gave me the sous vide set up for a birthday present (I had never heard of it) so I drag it out every now and then to make him happy.😃
Fortify your inwardness - that's something I'm good at. I'm always making something - painting, drawing, sewing, knitting and embroidery. It's what keeps me going. My day job can be a little exhausting, but I always make sure that I spend at least an hour a day with creative pursuits. I usually do that first thing in the day. My rule is that the first hour in the day belongs to me
How hard is this to “really” make? I’m tempted to try this recipe as I’m invited to a St. Patrick’s Day Eve dinner. I may be 50% Brazilian but my sister’s DNA said she was 25% Irish. Brazilian via European blood is more like it so the 25% Irish feels REAL. Of course the other give-away is my maiden name is Malone. Can’t get more Irish than that.
It’s easy, Lisa! You can do it. Use Gold Medal flour, buy whole buttermilk at the grocery. Fresh basil, prosciutto, Manchego easy to find at TJ’s. Perfect for a crowd, cut into squares for an appetizer or serve with dinner. You’re definitely Irish enough to give it a try!
This looks a lot like a cake sale. A savory quick bread that the French make. They serve it with apero. Glad to have more ideas on what savory goodies can go in them.
Also, I can’t wait to try this savory version of Irish soda bread so thank you for posting the recipe. Further, congratulations on your upcoming TV appearance. I’m gonna set my recorder to make sure I don’t miss you.
Felt like I needed to remind everyone because it was filmed in early February, and I was first told it would air March 1. Then it was bumped to March 15. Much has been happening in the world for a cookbook segment from Nashville to air on national news. Ha!
We love the Derry Girls show!! We binged watched each season. Love this post Anne; it brought back memories of my mom and family. I am 100% Italian, but grew up in an Irish Catholic parish. Our school closed down on St. Patrick’s Day and we had a huge Gaelic Irish parade, and they still do it to this day; it’s one of the biggest Irish celebrations in the US outside of Boston & Chicago. My mother always celebrated St. Patrick’s Day and cooked a big corn beef and cabbage dinner for family and friends. She just loved doing it. She would invite our family and all of our friends. It was always a lovely beginning to spring. She wasn’t a baker, but she would always make a cake and decorate it with a lovely shamrock on top. Mom passed in 2013 so I now make the corned beef but not on the large scale like my mom used to do. St. Patrick’s Day has always had a special place in my heart and brings back fond memories of my mom and my family celebrations, and the neighborhood I grew up in. I married a Scottish/Irishman who, by the way , only eats corn beef on Rubens. He doesn’t eat any of the side dishes, which I absolutely love the cabbage and boiled potatoes. It’s always an ongoing joke in our family that my Italian family celebrates St. Patrick’s Day way more than his Irish /Scottish family.
I love these memories, Debbie. The sides to corned beef are the good parts. My husband isn’t a big fan of cabbage unless it’s in slaw, but he likes cabbage cooked along with corned beef. The cake with the shamrock on top. Your mom making a big deal out of a holiday. Those are the fun aspects of life, the little things we remember. I try to say that to myself during the holidays that everyone is making memories even if I’m tired to the bone!
A delicious post, Anne, excited for your CBS segment, raising a pint to you for St. Pat’s. Sláinte! 🍻 ☘️
Right back at you, Jolene. Thank you!
I’ve only made a sweet soda bread with
raisins, never a savory version. This sounds delicious, though I haven’t been able to find a full-cream buttermilk here. Perhaps I can add some extra butter and sour cream, as you suggest. As for the cheese, an Irish cheddar with chili flakes I just purchased at Trader Joe’s sounds perfect! Thanks as always for the stories, recipes and thoughts you share, Anne. They’re especially welcome right now.
Those sound like good add-ins, Ruth. You could double the butter easily. Or, whisk a big tablespoon or two of sour cream into the buttermilk. Love TJ’s cheeses. So fun!
Thanks for the suggestions, Anne! I agree with you on TJ’s cheeses! This one was made by Kerrygold, the same folks who make the butter I use in most of my baking.
I LOVE the Derry girls. If you grew up in a Catholic environment, it’s easy to appreciate the humor. It makes me think of my great grandfather who came to America from county Derry as a teenager. So, having ancestors from all over Ireland, we do have corned beef , cabbage and soda bread. Lately, I’ve made the corned beef in a sous vide. I use the usual packet from the brined package, add some Guinness and a little brown sugar and put it on the day before. It’s so tender and moist. Have you tried Truly butter? It’s another Irish brand that I get from Publix. Oh, I’m looking forward to next week!
I haven’t tried Truly butter, Leslie, but I will now! I don’t do sous vide but I love the buttery texture of the food after it’s been cooked that way. I do old school corned beef in a Le Creuset, slow oven until tender. Like your twist of a little Guinness and brown sugar! And yes, the Derry Girls crack me up. I wasn’t raised Catholic, but I remember girls who acted just like them!
I’m usually old school but my husband gave me the sous vide set up for a birthday present (I had never heard of it) so I drag it out every now and then to make him happy.😃
Fortify your inwardness - that's something I'm good at. I'm always making something - painting, drawing, sewing, knitting and embroidery. It's what keeps me going. My day job can be a little exhausting, but I always make sure that I spend at least an hour a day with creative pursuits. I usually do that first thing in the day. My rule is that the first hour in the day belongs to me
I like that approach, Karen. We’ve got to stay healthy in mind, soul, body!
How hard is this to “really” make? I’m tempted to try this recipe as I’m invited to a St. Patrick’s Day Eve dinner. I may be 50% Brazilian but my sister’s DNA said she was 25% Irish. Brazilian via European blood is more like it so the 25% Irish feels REAL. Of course the other give-away is my maiden name is Malone. Can’t get more Irish than that.
It’s easy, Lisa! You can do it. Use Gold Medal flour, buy whole buttermilk at the grocery. Fresh basil, prosciutto, Manchego easy to find at TJ’s. Perfect for a crowd, cut into squares for an appetizer or serve with dinner. You’re definitely Irish enough to give it a try!
This looks a lot like a cake sale. A savory quick bread that the French make. They serve it with apero. Glad to have more ideas on what savory goodies can go in them.
It is very similar! I know that bread. Tight structure, savory, good with drinks. Place on a platter with cheeses and olives. Yum!
My daughter loves Derry Girls! I have ancestors on my fathers side from Northern Ireland.
Where in No Ireland, Judith? Have you traveled there? It’s lovely, especially the coastlines.
I have not been but hope to one day. I have a distant cousin who is High Sheriff of Carrickfergus, then family from around Dunnamore
Also, I can’t wait to try this savory version of Irish soda bread so thank you for posting the recipe. Further, congratulations on your upcoming TV appearance. I’m gonna set my recorder to make sure I don’t miss you.
Felt like I needed to remind everyone because it was filmed in early February, and I was first told it would air March 1. Then it was bumped to March 15. Much has been happening in the world for a cookbook segment from Nashville to air on national news. Ha!