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FOOD FOR THOUGHT By
Wanda A. Adams
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My stepfather wasn't Irish, but for years, he told everyone he was, because he wanted so badly for it to be so.
At the least provocation, he'd break into "Danny Boy" or "My Wild Irish Rose" in his rich tenor voice. He used to shout "Erin go bragh" instead of "Fore" when he was teeing off at golf.
Over at the Hilton Hawaiian Village, general manager Noel Trainor is fond of St. Patrick's Day, too. This year, he celebrated by having the kitchen prepare his grandmother's Irish soda bread and sent around samples with a copy of the recipe attached.
NOEL TRAINOR'S IRISH SODA BREAD
Heat oven to 350 degrees. Grease an 8-inch round cake pan (or spray with nonstick spray).
In a mixing bowl, cream butter. In another bowl, whisk together flour, salt, baking soda, baking powder and sugar just to combine. In a small bowl or measuring cup, beat together buttermilk and eggs. Alternately add dry ingredients and buttermilk/egg mixture to the butter, stirring between additions. Finally, add raisins and mix well. Knead dough into a ball, then distribute dough evenly in the baking pan.
Cut an X into the top of the dough. Brush top of dough with melted butter and sprinkle generously with granulated sugar. Allow dough to rest 10 minutes before baking.
Bake 40 minutes at 350 degrees, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Two loaves makes 6 to 8 servings each.
Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.
For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.
Correction: A recipe for Noel Trainor's Irish Soda Bread should have specified that the bread makes two loaves of 6 to 8 servings each. Otherwise, all ingredients are correct.
