Brown soda bread and reuben dipHappy St. Patrick’s Day! Have you already celebrated or is that happening today? The answer is both for me. Erik and I had my family over on Saturday (last minute plans) and I cooked up a storm. And today is the annual St. Patrick’s Day party at work so the chances of much work getting done are not good (the party begins at 11:30am).

I mentioned I had a baking bug last Friday and I seriously spent about 3 hours in the kitchen making:

Brown soda bread, recipe below
Reuben dip (and rachel dip,which just swaps out turkey for the corn beef), recipe below
White cheddar topped shepherd’s pie (one with beef and one with lentils. I followed this recipe pretty closely but swapped chicken stock for the water and added frozen peas)


Brown soda bread and reuben dipThis reuben dip is crazy good. It is so savory and if you love reuben sandwiches, you will go nuts for this dip. My family devoured it.

I also whipped up a quick homemade thousand island dressing for an extra dipping element for the bread and reuben dip. If you think about thousand island and what’s in it, is sounds pretty funky, but taste-wise it’s great combined with the right thing. Yup, it’s basically mayo and ketchup (plus vinegar, garlic, onion).
Brown soda bread and reuben dipThis brown soda bread is amazing with butter and jelly, too. 

My family and I had a great time hanging out. We ate too much but then still wished we would have thought about making shamrock shakes for dessert.

To me St. Patrick’s Day has become about comfort food and spending time with family. Times have changed that’s for sure but I wouldn’t want to celebrate it any other way.

Brown soda bread (recipe adapted Epicurious)

Ingredients

1 3/4 cups all purpose flour
1 3/4 cups whole wheat flour
6 tablespoons toasted wheat germ
2 tablespoons old-fashioned oats
2 tablespoons dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons chilled unsalted butter, cut into pieces
2 cups buttermilk

Preparation

Preheat oven to 425 degrees. Butter a 9x5x3 inch loaf pan. Combine the first 7 ingredients in a large bowl, mix well.

Add butter, rub in with fingertips or pastry cutter until mixture resembles fine meal. Stir in buttermilk to form soft dough (if the mixture seems dry add a couple splashes more).

Transfer dough to prepared loaf pan. Bake until bread is dark brown and tester inserted into center comes out clean, about 40 minutes.

Turn bread out onto rack. Turn right side up and cool on rack.

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Reuben dip (recipe adapted via Franks Kraut)

Ingredients

8 ounces cream cheese
1/2 lb. deli sliced corn beef
1 1/2 cup shredded Swiss cheese
12 – 15 ounces sour cream
15 ounces can sauerkraut

Preparation

Preheat oven to 375.

Warm cream cheese until it’s soft enough to mix. Mix together cream cheese and Swiss cheese.

Cut corn beef into small pieces and add to the cream cheese mix. Drain the sauerkraut well and add to the mixture.

Pour mixture into greased casserole dish (I used a glass pie plate) and bake for about 20 or until the dip is bubbling.