Springtime Irish Soda Bread, Hot Cross Buns and Lemon Torte

3/16/16 Cook’s Corner

Hot Cross Buns Courtesy photo

Betty Kaiser

March is a huge month in our calendar year. Among other things, it heralds the arrival of spring with extravagant flower displays that say, “Winter is over. Yea!” And thanks to congress, it also ushers in Daylight Savings time. Boo. (I hate losing an hour of sleep.)

 It is also National Nutrition Month—an event that we ignore on March’s other holidays. Today’s recipes are not particularly healthy. Tasty and calorie laden, yes. But there’s not a vegetable among them so you’d better plan “healthy” around your main course meals.

 Forinstance, March 17 is St. Patrick’s Day and it’s easy to cook up a corned beef brisket and veggies. Simmer your corned beef all day. Then add potatoes, carrots and cabbage to round out the main event. To make dinner really special, bake traditional Irish Soda Bread. A simple recipe follows. Be sure and use buttermilk in the batter.

Two of the most holy days in the Christian Church fall in March this year: Easter Sunday (the resurrection of Jesus Christ) and Good Friday (Jesus’ death on the cross). According to tradition, hot cross buns are eaten on Good Friday to remind people of Christ’s death. The origins of those buns are somewhat controversial. Mostly because of their possibly pagan connections and commercial uses.

As a Christian, they simply remind me of Good Friday and I eat them in humble remembrance of the event. But even if you’re not a Christian, they’re mighty tasty, so you can still enjoy them. The recipe that follows is a nutmeg-and-cinnamon-spiced yeast dough bun. Lemon icing is easily piped through a zip-top bag corner to form the traditional cross on top. If you don’t like lemon, substitute milk and vanilla for flavoring.  There is no traditional Easter dessert that I know of. Every family has their own specialty. My favorite is lemon meringue pie or any strawberry and cream concoction. My husband’s is New York Cheesecake or a German Pineapple Schaum Torte. I think this year we will compromise and eat a Lemon Schaum Torte.  

  Whatever your traditions I hope that you enjoy the fellowship and the food and remember the reason for the season. God bless you all!

EASY IRISH SODA BREAD

 2 cups flour

2 tablespoons sugar

1/2 teaspoon baking soda

1-1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup margarine, softened

1/2 cup buttermilk

1 egg

2 tablespoons butter, melted

2 tablespoons buttermilk

Preheat oven to 375° F. Lightly grease a large baking sheet

 In a large bowl, mix together dry ingredients with margarine, 1/2 cup buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet.

 In a small bowl, combine melted butter with remaining buttermilk; brush loaf with this mixture. Use a sharp knife to cut an "X" into the top of the loaf.

 Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean — about 30 to 45 min. Continue to brush the loaf with butter mixture while it bakes. Serves 6-8.

Hot Cross Buns

(Southern Living April 2001)

 2 (1/4-ounce) envelopes active dry yeast

1/2 cup warm water (100° to 110°)

1 cup warm milk (100° to 110°)

1/2 cup butter, softened

1/2 cup sugar

1/2 teaspoon salt

3 large eggs

1 1/2 teaspoons vanilla extract

5 cups all-purpose flour

1 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1 cup raisins (I use the golden variety)

Sugar Glaze (recipe below)

 Combine yeast and 1/2 cup warm water in a large mixing bowl; let stand 5 minutes. Add warm milk and next 5 ingredients. Beat at medium speed with an electric mixer until blended.

 Combine flour and spices and gradually add to yeast mixture, beating at medium speed for 2 minutes. Stir in raisins.

 Place dough in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.

Punch dough down; cover and let rise in a warm place (85°), free from drafts, 30 minutes.

Turn dough out onto a well-floured surface, and roll to 1/2-inch thickness. Cut with a 2-inch round cutter.

Place on a lightly greased 15- x 10-inch jellyroll pan. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

 Bake, uncovered, at 350° for 20 to 25 minutes or until lightly browned. Let rolls cool 10 minutes. Pipe Sugar Glaze over rolls in the shape of a cross.

 

 Lemon sugar glaze

Whisk ingredients together until smooth:

1 cup powdered sugar

1 1/2 tablespoons milk (or use lemon juice)

1/2 teaspoon lemon extract

Lemon Schaum Torte

(Serves 8)

 Meringue:

4 large egg whites (reserve yolks for filling)

1/4 teaspoon cream of tartar

1 cup sugar

Preheat oven to 275° F. (low heat)

Line a baking sheet with parchment or plain brown paper.

 Beat eggs until frothy. Gradually beat in the sugar, a little at a time, until very stiff and glossy. On baking sheet, shape meringue as desired into either a large heart or 8 individual meringue shells. Make an indentation with back of spoon to hold filling.

 Bake 45 min. Turn off oven and leave inside until cool.

Lemon layer:

4 egg yolks

1/2 cup sugar

¼ cup lemon juice

2 teaspoon grated lemon rind (zest)

 Beat egg yolks in small mixer bowl until thick and lemon-colored. Gradually beat in sugar. Blend in lemon juice and rind. Cook over hot water in a double boiler, stirring constantly until thick (5-8 min.). Cool.

 To assemble: Spread meringue shells with cooled lemon torte filling. Top with about 1 cup sweetened whipping cream, stiffly whipped. Chill about 12 hours before serving.

Keep it simple and keep it seasonal! 

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.