Salud! Recipes for Soda Bread, Orange Rosemary Scones, and Bailey’s Bread & Butter Pudding

Soda Bread with Chive Crème Fraiche

Ingredients
3 ½ Cups AP Flour
1 tsp. Salt
1 tsp. Baking Soda
1 Tbsp. Chopped Herbs (such as parsley, tarragon and chives)
1 2/3 Cups Buttermilk

Directions
1. Preheat oven to 475 and line a sheet pan with parchment or a silicone mat.
2. In a large bowl, whisk together the flour, salt, and baking soda. Mix in herbs.
3. Make a well in the center of the flour mixture and pour in the buttermilk. Incorporate
the buttermilk into the flour with your hands to form a soft dough.
4. Turn the dough out onto a floured surface. Pat down to about ¾ inch thickness and cut
into 16 pieces. Place on the sheet pan.
5. Bake about 15 minutes until golden (turn oven down to 400 after 10 minutes if the
scones are already brown by that point). Cool on a wire rack.

Sauce Ingredients
1 tablespoon garlic granules
8 ounces crème fraîche
1 tablespoons fresh dill, minced
1 tablespoon chives, minced
Lemon juice, as needed

Directions
1. Combine the crème fraîche with the chopped dill and chives in a large bowl. Season with
salt and pepper and lemon juice if desired.

 

Orange Rosemary Scones

Ingredients
3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1 tsp. Rosemary, minced
Zest of 1 orange
Sanding sugar

Directions
1. Preheat oven to 400°. Whisk together 3/4 cup cream, egg, orange zest and rosemary. In a
large bowl, whisk together flour, granulated sugar, baking powder, and salt.
2. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse
meal, with a few pea-size pieces of butter remaining. With a fork, stir in cream mixture until just
combined. (The dough should be crumbly; do not overwork.)
3. Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6
wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream
and sprinkle with sanding sugar. Bake until golden, 16 to 18 minutes, rotating sheet halfway
through.

Orange Curd

Ingredients
3 Large Eggs
1/3 Cup Sugar
Zest of 1 Orange
1/2 Cup Fresh Orange Juice
3 Tbsp. Unsalted Butter, cut into pieces
1/2 tsp. Vanilla
Directions

1. Whisk eggs, sugar and orange zest in a metal bowl until light in color. Add orange juice and
butter.
2. Cook over a simmering water bath, whisking constantly until mixture is thickened. Add
vanilla. Strain if necessary.

 

Bailey’s Bread & Butter Pudding

Ingredients
1 stick unsalted butter, melted
1 cup sugar
2 Tbsp. Bailey’s Irish Cream
1 teaspoon vanilla extract
¼ teaspoon salt
5 large eggs, lightly beaten
2 ½ cups heavy cream
1 loaf brioche, sliced (slightly stale, if possible)

Directions
1. Preheat oven to 350 degrees F.
2. In a medium bowl, whisk together sugar, Bailey’s, vanilla, cream, eggs, and salt.
3. Lightly butter a 9 by 13-inch baking dish. Break up the brioche into 1-inch pieces and layer in the
pan. Brush with melted butter. Pour the egg mixture over the bread. You will need to GENTLY
push bread pieces down during this time to ensure even coverage by egg mixture.
4. Cover with foil and bake for 35 minutes. Remove foil and bake for additional 10 minutes to
brown the top. The bread pudding is done when the custard is set, but still soft. Allow to cool
slightly.

Irish Whiskey Sauce Ingredients
1 Cup Sugar
1/4 Cup Water
1 tsp. Lemon Juice
¾ Cup Heavy Cream
2 Tbsp. Butter
1 Tbsp. Irish Whiskey such as Jamison
1 tsp. Salt (if desired)

Directions
1. Place sugar, water, and lemon juice in a heavy-bottomed sauce pan. Bring mixture up to a boil
over medium-high heat and brush sides down with water frequently. Boil until sugar turns a
medium amber color.
2. Remove from heat and quickly stir in heavy cream. Add butter, stir well. Add vanilla and salt if
using, stir well. Use immediately or store for later use.

 

Ingredient List –

Pantry
2 Tbsp. Bailey’s Irish Cream
1 teaspoon vanilla extract

5 large eggs, lightly beaten
2 ½ cups heavy cream
2 teaspoons baking powder
1 tsp. Rosemary, minced
1 tablespoon garlic granules
1 tsp. Baking Soda
1 2/3 Cups Buttermilk

Produce
Zest of 1 Orange
1 Tbsp. Chopped Herbs (such as parsley, tarragon and chives)
1 tablespoons fresh dill, minced
1 tablespoon chives, minced
Lemon juice, as needed

Dairy
Salted butter

Bakery
1 loaf brioche, sliced

Specialty
8 ounces crème fraîche