Spotted Dog (Irish Soda Bread w/ Raisins)

Okay, so there are certain dishes or recipes that I only find myself eating or making during a certain time of year. I'm not talking about things that rely on seasonal produce, either—more like the stuffing and whole turkey that I only make around Thanksgiving and the corned beef and soda bread that I only make around St. Paddy's Day.

Spotted Dick w/ Boozy Custard Sauce inspired by Logan | #XMenu

*light spoilers*

This film takes place in 2029, and we see that Logan is deteriorating, both inside and out, and is pretty dependent on alcohol. He and Caliban are taking care of Dr. Xavier in a deserted building in Texas, while Logan saves money to buy a Sunseeker, so that they can sail away from everything.

Cinnamon Currant Tangzhong Bread

No joke, we go through toasters like they're going out of style. I can't tell you how many I've had over the years, both before getting married and since. I've had cheap ones and expensive ones, but never found one that I could rely on to consistently give me perfectly golden brown toast. Until now. At least so far.

I was recently offered the opportunity to try a SMEG 2-Slice Toaster. With it's fun 50's retro-look and extra-side slots, I couldn't resist. The hardest part was choosing whether I wanted it in cream, chrome, black, or sky blue. I seriously love all of them, and while I think I actually wanted cream the most, I thought that black would fit in better with our current kitchen, I choose that.

Orange Currant Scones inspired by The Jane Austen Book Club | #FoodnFlix

Our December Food 'n Flix pick happens to be a movie that I love (and own), but haven't watched in a while. It's not really a foodie movie, but upon watching it again, I actually noticed a ton of food—in the background. The Jane Austen Book Club is based on the novel by the same name. I haven't read it, but it's on my list...though I have heard that aside from the names of the main characters, they are dramatically different.

But, today we're talking about the movie. I suppose you could call it a chick-flick. But I love chick-flicks, so that's okay with me. It's about a group of women who form a book club as a way of helping another friend through a rough spot in her life. There are four of them, but they find another woman and a guy to join them, so that they have 6 members.

Bacon Fat Spice Loaf (variation on a Lardy Cake)

This bread has been four years in the making. I swear, I feel like that's always something I'm saying. I collect recipes and ideas the way some people collect stamps. Tucked away in every imaginable place, filed away, sticking out of every nook and cranny, in books or folders—you name it and there's probably at least one recipe idea sticking out of it. Fortunately, I know I'm not the only one with this affliction.

Four years ago, I bought The River Cottage Bread Handbook. It's a great book—portable, inspiring, useable. It helped me start my very first sourdough starter. The first half of the books is an introduction, of sorts. It talks about why to bake bread yourself, and then moves into ingredients and step-by-step guides for every part of the process. The second half is all about the recipes, and putting the techniques you learned in the first half to use. There's even a tutorial on how to build your own clay oven tucked into the back of the book. I haven't used it yet, but oh, how I'd love to one day!

There are several pages that have had bookmarks marking their spot since day one. I've worked my way through a good amount of them, but one has been hanging out, patiently waiting its turn ever since. It's the recipe for Lardy Cake. Which is actually bread, not cake. You know how that goes sometimes.

Farmer's Market Treasures & Pickled Currants!

While at the farmer's market this past weekend, I ran into some wonderful treasures!! We arrived home with the scent of fresh, warm, soft pretzels still lingering on our breath and our bags stuffed with abundance- peaches...strawberries...green onions...purple, red and white fingerlings...prosciutto, smoked swiss and freshly baked red pepper focaccia from the Italian deli tucked inside the market...apples...fragrant basil, rosemary and thyme...and the fabulous little treasures that I don't find often- FIGS and Ruby Red CURRANTS! 

They're like sparkling little jewels...I was soooooo overjoyed!  The kiddos didn't remember ever having currants before.  So, they poised themselves...held a little bubble of exploding warmth...and popped it in!  Reaction....POW!  Tart, yet sweet.  I don't know if you can see it on their faces or not, but they liked them.  We ate about half of them straight-up!

The other half I decided to pickle and can.  I'm not sure if I actually did it right or not, because this was my first time trying to do anything with them besides make a jelly.  I used a recipe I found in Chez Panisse Fruit by Alice Waters.  She actually says to pack the fruit into jars with self-sealing lids.  Are these different from normal canning jars (I'm still just getting comfortable with canning at home...branching out)?  Well, I used the normal method of canning and the currants puffed up...from the heat, I'm sure...which is what makes me wonder if self-sealing is different? Either way, they're gorgeous and I can hardly believe I have to wait 6 weeks to find out how it actually worked.  I'll keep you posted.  If nothing else, I'll have some fabulous currant vinegar!

Pickled Currants

from Chez Panisse Fruit by Alice Waters

I just did a small batch, ~1/4 of a recipe

4 c. red currants

3 c. white or red wine vinegar I used red wine vinegar

1/4 c. sugar

1 allspice berry didn't quarter it, still used a whole one

2 cloves used one

Strip the currants off their stems-or leave them be; unstemmed, they make a pretty garnish as little branches of fruit.  Bring the vinegar, sugar, allspice, and cloves to a boil and simmer for 5 minutes.  Let cool.  Pack the fruit into canning jarss with self-sealing lids prepared according to the manufacturer's instructions.  Pour the cooled vinegar over the fruit and seal.  Let sit in a cool, dark place for 6 weeks before serving.

My other treasures I simply wanted eat warm and seedy and wrapped in salty prosciutto...with a little mint from my yard.  Perfection.

Have you run into anything unexpected and wonderful at your Farmer's Market or through a CSA or community garden lately?  What was it and what did you do with it....create or simply enjoy?
 


*If you missed the Two for Tuesdays announcement and wonder what it's all about, just click on the badge or HERE and it'll take you to the explanation page!!