Irish Inspiration Around the World

By Andrew Hunter

St. Paddy’s Day is here, and while corned beef and cabbage is an obvious culinary tribute, I’ve been craving a delicious Irish Beer and Cheese Bread that Marilyn learned to make growing up in Texas (which is a country of its own). Plus, even though you’re reading this on St. Paddy’s, you can still get in the kitchen today in time for an Irish-inspired complement to dinner tonight.   
Irish Beer and Cheese Bread is like a biscuit, but it’s baked in a loaf pan (translation: it’s quick and easy to make). It’s especially good served with a crisp vegetable salad, or with a creamy soup like potato and leek. But the leftovers are the best…toasted, with bacon and eggs.

Irish Beer and Cheese Bread
Makes 1 loaf

¼ pound plus 3 tablespoons cold Kerrygold Irish butter, cut into small pieces
1 onion, diced
3 cups self-rising flour
2 teaspoons salt
2 cups grated Dubliner cheese
1 cup Irish beer, such as Harp Lager or Guinness Stout if you prefer a stronger flavor

Preheat the oven to 350F. Grease a 9- x 5-inch loaf pan with 1 tablespoon of the butter and set aside.

Melt 2 tablespoons of the butter in a medium-size sauté pan over medium heat. Add the onion and sauté for 3 to 5 minutes and set aside.

Place the flour, salt, and remaining cold butter in a food processor and pulse five to ten times. Empty into a large bowl and add the cheese, onions, and beer. Stir gently to form a biscuit-like dough. Turn the dough onto a floured surface and knead until it holds together. Gently press the dough into the prepared pan and bake for 1 hour or until golden brown. Serve warm with lots of Kerrygold Irish butter.

So while we’re here in the States (and Texas) enjoying Irish festivities, this recipe was featured in one of Sweden’s best-selling cookbooks called Brödglädje, a beautiful book about sharing food in communal settings by our dear friend Anna Braw (Bokförlaget Libris, 2005). So Irish inspiration is appreciated around the world today.

Sláinte! (to your health)

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