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Chef Susan Ytterberg- Luck of the Irish- Guinness Bread, Cake & Scones

Posted on July 20, 2018 at 1:55 PM

Chef Susan Ytterberg

Luck of the Irish- Guinness Bread, Cake & Scones

I went to Ireland this past week and loved every minute of it.  The sights were beautiful, the people warm, informative, friendly!  The native country food?  Excellent. The lucky part of this trip was that I lucked into several authentic recipes- now that's Irish luck!

I had the pleasure of visiting a dairy farm- Molanna Dairy during my visit and the family was kind enough to serve Irish Coffee along with their Rich Guinness Cake and Scones!  Needless to say, we all loved the experience and can't believe we were lucky enough to enjoy their home made food. They hand whipped their own dairy's cream for the Irish Coffee, and the Rich Guinness Cake is cooked the old fashioned way using the, "slow oven" technique to specify cooking time.  Now, I had to look that up- "slow oven" what the heck does that mean?  Good old fashioned Mirriam Webster Dictionary describes this as baking for a specified time from 250 to 325 degrees.  Alrighty then! 

When we departed, our hostess kindly provided us with her coveted recipes so I am including them below.  The cake was moist and delcious, the scones were flaky and topped with clotted cream and home made black currant jam- yum!

Rich Guinness Cake

1/2 lb butter 1 lb currants

3/4 lb brown sugar 1 lb sultanas (golden raisins)

1 lb flour 1/4 lb chopped citron peel

4 eggs beaten 1/4 tsp grated nutmeg

1/2 pt Guinness- heated 1/4 tsp all spice

1/4 tsp baking soda grated zest of 1 lemon

1.  Cream the butter and sugar.  Beat in the eggs gradually while stirring in a little of the flour beating well with each addition.  

2. In a different bowl combine the Guinness and the baking soda.  Stir to mix.  Then pour into other bowl with ingredients.  Add the remainder of th flour and mix.  Note:  The beer combined with the baking soda become the, "yeast" for this bread!

3. Mix in the dried fruit, all spice, nutmeg and lemon zest until completey combined.

4. Put in a greased and lined 9" cake pan and bake in a slow oven 250 degrees for 3.5 hours.  Allow to cook in tin before turning out onto a cooling

rack.  Our hostess pictured below.

.

There's more!  Here is the recipe for the Jam & Cream Scones:

Jam & Cream Scones

8 oz self-rising flour

1 tsp baking powder

2 oz cold butter

2 oz sugar

1 egg, beaten

4 tbsp milk

Bake 425 degrees for 15 minutes

1. Sift four and baking powder, using a pastry tool slice in the cold butter.  Stir in the sugar.  Add the beaten egg and milk.  Mix to a soft dough and knead until smooth.

2. Roll dough to about 1", cut into rounds with 1 1/2" cutter.  Bake in preheated oven for 15 minutes.

3. Cool then cut in half and serve with clotted whipped cream and jam/preserves.


Our Host:


We then went to Hayfield Manor in County Cork and had the most delicious brown bread at this historic manor. Now, I had this bread 2 days in a row and it was delish.  It wasn't til I got the recipe that I even know that the primary liquid in the bread was not the ale; it is milk!  Still delicious, just surprised.  Love learning new things!

Murphy's and Walnut Brown Bread

"Beyond the Best"

Courtesy of Hayfield Manor

1 cup brown flour 1 1/8 tsp baking soda

1/2 cup plus 1 to 2 tsp all purpose flour 1/3 cup golden syrup (avail in the U.S.A. but if you can't find, sub with corn syrup)

3/8 cup instant oats 1/2 cup treacle (molasses in the U.S.A.)

3/8 cup chopped walnuts & pecans 2.2 oz Guinness/Murphys Ale

1/4 cup granulated sugar                                7.8 oz whole milk

1/8 cup plus 2 Tbsp butter

pinch salt

1.  Mix all dry goods thoroughly

2. Warm the golden syrup, butter and treacle until combined

3. Add the Guinness and milk to the warmed liquid mixture

4. Mix the dry and wet mixtures together thoroughly

5. Pour into a greased pan 5"x9"

6. Bake in preheated oven 355 degrees for approximately 1 hour

7. Before removing ensure bread is cooked through.  Then remove from heat, cool then invert to remove.


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