The 17th of March is a day celebrated by many, especially the Irish. St. Patrick’s Day is a holiday that holds a lot of meaning in my family due to our nearly 100% Irish makeup. One would say that Cara Quinn Maloney is a tad bit Irish.
I was raised in a small town in Upstate New York called Charlton, Charlton is where my family owns and operates an Irish-American restaurant called the Charlton Tavern. The Tavern has been apart of my family for nearly 70 years, my Grandfather passed ownership onto my Father in 2009 after my Grandfather died from cancer. The restaurant has taught be a lot throughout the years, one lesson in particular is my passion to be in the kitchen.
As crazy as it seems, March 17th 2020 we had to close the restaurant down for inside dining due to the Pandemic. St. Patrick’s Day is not only a holiday that celebrates beer, corned beef & cabbage, and Irish Whiskey but now it holds a whole new meaning to every small-business owner in America. March 17th 2020 marked the first day of the lock-down, this year we will cheers to the strong and beautiful family-owned businesses like mine who figured it out and found their way through.
With the amazing support of our staff, the community and the strong bond that my family shares with each other, we had no other choice but to figure out a way steer the course. It is safe to say that we’re ready for St. Patrick’s Day 2021, it’s been a while!
I have many, but one of my favorite parts of St. Patrick’s Day is the Irish Soda Bread. This recipe was passed down from my Great Grandmother and I am thrilled to share it with you.
Irish Soda BreadDifficulty: Easy
This Irish Soda Bread recipe came from Ireland when my Great-Great Grandparents moved to the United States!
4 Cups of Flour
3/4 Cups of Sugar
1 Teaspoon of Baking Soda
3 Teaspoon of Baking Powder
1 Teaspoon of Salt
2 2/3 Cup Buttermilk (Follow instructions on back of buttermilk container)
7 Tablespoons of Butter
1 Cup of Raisins
- Set the oven to 350°F. Spray a cast-iron skillet or baking sheet with non-stick cooking spray and sprinkle a little flour.
- Sift the flour into a large bowl, add the baking powder, baking soda, salt and sugar into the bowl. Mix well.
- Cut the cold butter into cubes and add to the flour mixture. Using a pastry blender, incorporate the butter into the flour until the mixture is course.
- Create a well in the center of the flour mixture and pour the buttermilk into the well. Gently fold the dry ingredients in and around the buttermilk until to combine (slowly pour and mix, you may not need to use all of the buttermilk).
- Add the raisins and continue to gently mix. Be careful not to over mix.
- Scoop dough out of bowl and form into two round balls.
- Place the two dough ball on the prepared baking sheet or one in each skillet, and slice the top of the dough ever so slightly with a sharp knife to form an “X”.
- Add about a tablespoon of water to the remaining sugar and brush on to of the bread. (Add more sugar if you want the bread to be extra sweet!)
KITCHEN PRODUCTS THAT I USED