By Beth Hillson

When I was in college, St. Patrick’s Day was a reason to have a green beer or two anytime of the day.  We started early with the Green Beer Parade in Syracuse’s Tipperary Hill, then headed to a local pub near campus to continue the celebration.

I confess, I am no longer a beer drinker.  I lost my taste for it when I became gluten free and before great gf beers appeared.  These days, I look forward to the festive St. Patty’s Day dishes instead – Irish Soda Bread, Corned Beef and Cabbage, and Grasshopper Brownies.

My first foray into making corned beef was to purchase a cryo-vac product on sale at a big supermarket chain.  The package was a slab of beef floating in not-so-appealing beet-red liquid and filled with flavorings and spices.  I knew the end results would be amazing so I worked my way past the packing and the extra contents which were quickly discarded.  I rinsed the beef and simmered it with pickling spice, garlic cloves and an onion.  In the final hour, I added cabbage in wedges, carrots and potatoes.  If the aroma wasn’t enough, the taste was surely addictive.

When we moved to Connecticut, I discovered our local market made its own corned beef.  That was a game-changer. Flat cuts of brisket bathed in a brine of proprietary spices and flavors.  And sold with complimentary potatoes, carrots, and cabbage.

I’ve already given you the simple recipe which I serve with a mixture of horseradish and sour cream and Dijon mustard.

Unfortunately, corned beef is a seasonal item and freezing changes the taste.  Get your fill while it’s available.

On the other hand, Irish Soda Bread, aka Soda Bread, is another tradition that can be enjoyed year-round.  In fact, I encourage it!

The version served with Corned Beef is usually studded with caraway seeds.  I’m not a fan.  My preference is the recipe here, laced with orange rind and currants.  It is easy and can be made gluten free with equally tasty results by simply changing out the flour for an all-purpose gluten-free flour blend.

Try this formula as delicious scones, too.  Scoop the dough into small rounds and bake at 375 for 15 to 18 minutes.  The scones are great with soups and portable for school or work, another reason this recipe should not be reserved for St. Patrick’s Day alone. This recipe is inspired by an Ina Garten recipe.

Irish Soda Bread with Orange and Currants  
Yield: 1 loaf

4 cups all-purpose gluten-free flour blend, plus 1 tablespoon extra for currants (I use King Arthur GF Measure for Measure Flour Blend)
4 tablespoons sugar
1 teaspoon baking soda
1 ½ teaspoons kosher salt
5 tablespoons cold unsalted butter, cut into small pieces (about the side of peas)
1 ¾ cups cold buttermilk, shaken
1 large egg plus1 egg yolk, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants

Preheat the oven to 375 degrees F.  Line a 9-inch round pan with parchment paper.  Spray with PAM.  Set aside.

Combine the flour, sugar, baking soda, and salt in a mixing bowl.

Add the butter and mix on low speed until the butter is mixed in and flour resembles a coarse meal.  With a fork, lightly beat the buttermilk, egg, egg yolk, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board or a sheet of parchment paper and knead it a few times to form a round loaf about 7 ½ to 8 inches in diameter. Place the loaf on the prepared pan and lightly cut an X into the top.

Bake for 45 to 50 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.  Cool on a baking rack. Serve warm or at room temperature with butter or jam.

Note: For Grasshopper Brownies, make your favorite brownie recipe.  (A mix is allowed.)  Let the brownies cool and top with this simple mixture.

½ cup unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
½ to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups confectioner’s sugar

Refrigerate for 1 to 2 hours then top with ¾ cup of semisweet or bittersweet chocolate (broken into small pieces) melted in the microwave with 2 to 3 tablespoons of butter.  Chill until ready to serve.