Chef Billy Lynch from Bristol Bar & Grille makes Irish soda bread, celebrates St. Patrick's Day with special menu

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WHAS11.com

Posted on March 12, 2012 at 11:48 AM

Updated Monday, Mar 12 at 1:13 PM

Irish Soda Bread

 

3 cups all-purpose flour

2 teaspoons baking soda

1 tablespoon sugar

1 egg

1 teaspoon salt

1 1/4 cups buttermilk

1 tablespoon butter

1/2 golden raisins (optional)

 

Preheat oven to 350 degrees.  In a large bowl mix together the flour, baking soda, sugar and salt.  In another container, mix together the egg, butter and buttermilk.  Combine the wet and dry ingredients in a large bowl stir to form a soft dough along with raisins if so you should choose.  Place into a 9-inch cake pan and mark with a cross with a knife to ensure even baking. Place into the oven to back for 45 minutes until nicely browned.  Allow to cool and slice, serve with butter and marmalade.  

 

Variation:  For Brown Bread replace half of the all purpose flour with whole wheat flour and cook as above. 

 

Hurstbourne Bristol Bar and Grille St. Patrick’s Day Specials

 

Appetizer

Molly Malone's  Mussels ($8)

Briny mussels steamed in beer and leeks, finished with a tarragon mustard cream and served with crusty bread

 

Soup

Cheddar-Whiskey Soup ($5)

Potatoes and Kenny's cheddar form a velvety soup that is kissed with one of Ireland's premier whiskeys

 

Entrées

Corned Beef and Cabbage ($19)

The Irish-American classic; house cured local beef with carrots, potatoes, and cabbage braised until meltingly tender

 

Salmon With Emerald Butter and Boxy Potato Cake ($19)

Seared salmon with traditional potato cakes and vegetable of the day, topped with herb butter

 

Locations and phone numbers are: Highlands (502) 456-1702; Downtown (502) 582-1995; Hurstbourne Pkwy (502) 426-0627; Prospect (502) 292-2585; Jeffersonville (812) 218-1995; and Bristol Catering, (502) 584-3663. For more information, visit www.bristolbarandgrille.com.

 

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