SWEET IRISH SODA BREAD

INGREDIENTS

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons cold unsalted butter
2 tablespoons cold vegetable shortening
1 egg, beaten
1 cup buttermilk
1 cup currants
2 tablespoons toasted caraway seeds
1 tablespoon melted butter
1 tablespoon sanding sugar

DIRECTIONS

Preheat the oven to 375 degrees.

In a large bowl, combine the flour, baking powder, baking soda and salt and mix well. Cut the butter and shortening into small pieces and add to the flour mixture. Using your fingers, work the cold butter and shortening into the flour mixture until it resembles coarse crumbs. Add the egg, the buttermilk, the currants and the caraway seeds and mix into the flour mixture until it is incorporated. Turn the dough out onto a floured surface and knead gently until the dough forms a smooth ball. Place the dough into a lightly greased loaf pan. Score the top of the loaf with a very sharp knife. Brush the top of the loaf with melted butter. Sprinkle with sanding sugar. Place the loaf in the oven and bake for 40 to 45 minutes or until golden brown.
 

 RED POTATOES AND CABBAGE

INGREDIENTS

1      small  head cabbage

2      teaspoons prepared horseradish

1      pound small red potatoes

1/4  cup butter

2      tablespoons green onions/scallions

1/8  teaspoon salt

1/8  teaspoon pepper

Water

DIRECTIONS

In Dutch oven, place steamer basket over 1/2 inch deep 

water (water should not touch basket.) Cut cabbage 

(about 1 1/2 pounds) into 6 wedges and quarter potatoes.

Place cabbage and potatoes in basket, cover tightly and

 heat water to boiling. Reduce heat to medium-low and 

steam 20-30 minutes or until tender. 

Meanwhile, in a 1 cup glass measure, combine butter, 

sliced green onions, horseradish, salt and pepper. 

Microwave on high 45 seconds or until butter is melted.

Drizzle over vegetables.