Orange, Date, Walnut Soda Bread
1 3/4 cup cold buttermilk
1 large egg
Zest of 2 oranges
4 1/4 cup flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. cream of tartar, optional
1 tsp. salt
1/4 cup sugar, brown or white
5 Tbsp. cold butter
1 cup chopped dates
1 cup chopped walnuts
1 Tbsp. butter to coat baking pan
Preheat oven to 400 degrees. Grease and 8 or 9 inch cake pan with butter. In medium bowl, add buttermilk, egg and orange zest. Whisk well to combine. In separate bowl, add flour, sugar, baking soda, baking powder, cream of tartar and salt. Whisk to combine. Grate 5 Tbsp. butter into the flour mixture. Use a fork to mash the butter into the flour mixture until butter almost disappears. Add wet to dry and add dates and walnuts. Mix together, then use hands to bring dough together. Knead for 70 seconds. Form dough into a 7” round if using an 8” pan or an 8” round if using a 9” pan. Grease pan. Transfer dough to greased pan. Score with a cross (+). Bake 40- 45 minutes.
May substitute some orange juice for equal amounts of buttermilk if desired.
Sweet Butter
1/2 cup butter, softened to room temperature
1/2 tsp. salt
2 Tbsp. brown sugar, honey or maple syrup
Add all to a small bowl. Use back of fork to combine. Put in ramekin. Refrigerate.
Stuffed Portabella Mushrooms
4 Portabella Mushrooms (4 oz. each)
1/4 cup olive oil
2 cloves garlic, pressed
6 oz. crumbled goat cheese
2 oz. thinly sliced ham or prosciutto, chopped
1/4 cup chopped fresh basil
Mixed salad greens
Remove stems and gently scrape gills from underside of mushrooms. Discard gills and save stems for another use. Combine olive oil and garlic. Brush mushroom caps (tops) with oil mixture. Grill mushrooms, top side up on covered grill over medium heat for 4 minutes. Combine cheese, ham and basil in medium bowl. Turn mushrooms over; fill caps with cheese mixture, dividing equally. Cover and grill 3-4 minutes until cheese mixture is warm. Remove mushrooms from grill; cut into quarters. Serve on mixed greens. Serves 4.
