Irish Soda Farls

One of the best parts of St. Patrick’s Day  is the outpouring of Irish recipes. We recently came across a traditional Irish breakfast bread called Soda Farls. Best described as a cross between a scone and an English muffin, they are quick and simple…and delicious with butter and jam.

Irish Soda Farls

2 cups flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2/3 cup Buttermilk

Combine dry ingredients, and stir in buttermilk. Mix to make a thick knead-able  dough.  Turn out to a lightly floured surface and knead lightly into a round ball.

Roll dough into a disk about 1/2″ thick and divide into quarters (“farls”) or eighths.

Lightly flour a griddle or heavy skillet and heat on a medium burner. Cook the farls for 10 minutes on each side until brown (reduce heat if they brown too quickly- the middle won’t cook completely). Test with a toothpick or skewer for doneness.

Serve warm with butter and jam (Los Gatos  B&B jam, of course!)

Irish Soda Farls
Irish Soda Farls

Best Barbeque Beans

It is barbeque season, and with the holiday coming up there will be some big gatherings around the grill. Here is a side dish that qualifies as a crowd pleaser- it is easy to make, and serves 20 to 24. Tip: If you are using a barbeque sauce on the meat you are grilling, save some for in the beans, so the flavors compliment each other!
89t

  • 1 pound Ground Beef
  • 4 tablespoons Yellow Mustard
  • 1 pound Bacon
  • 4 tablespoons Molasses
  • 1 Onion, chopped
  • 1 tablespoon chili powder
  • ½ cup Catsup
  • 1 teaspoon Black Pepper
  • ½ cup Barbeque Sauce
  • 1 teaspoon Salt
  • 2- 16 ounce cans each:
  • Red Kidney Beans
  • Pork & Beans
  • Butter Beans

Brown the beef, bacon, and onion- drain the excess fat. Combine the ingredients in a casserole and bake at 350° until bubbly- about 1 hour. (This can be done in a crock pot also- cook on high for about 5 hours.)

Serves 20 – 24

Strawberry Sorbet

The strawberries we started last year are starting to bear the first fruit of the season.
The strawberries we started last year are starting to bear the first fruit of the season.

The strawberry season has started- we are getting about a quart a day from the patch of Albion everbearing strawberries we planted last year. This is enough to help with our breakfasts in the B&B- strawberries and cream make a good start to the day, and berries are great on waffles or Dutch Babies. As we start getting warmer weather, guests enjoy getting a fruit sorbet for their first course.

Our favorite strawberry sorbet is very simple, and highlights the fresh ripe berries.

We use a self freezing ice cream freezer- no ice or rock salt, and it has about a quart capacity.
We use a self freezing ice cream freezer- no ice or rock salt, and it has about a quart capacity.

*Strawberry Sorbet*
(Makes about 1 quart)

1 1/2 pound (3 cups) fresh strawberries, rinsed and quartered

1 cup sugar

1 1/2 teaspoon lemon juice

1/4 teaspoon salt

Slice the strawberries and toss them in a medium bowl with the sugar, stirring until the sugar is moistened. Cover and let stand for 1 hour, stirring occasionally.

Puree the strawberries and their liquid with the lemon juice and salt until smooth. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

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