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Brenda Pollock’s Irish Soda Bread

By Judy Larkin | October 21, 2018 |
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  The American version of soda bread often includes caraway seeds and raisins. Caraway, though not common, was traditionally added to soda bread in Donegal, Leitrim and County Clare. A real soda bread is a simple loaf with a beautifully browned, craggy crust and a nice chew, best eaten liberally smeared with salty Irish butter such as Kerrygold.…

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green tomato tea bread

Green Tomato Tea Bread

By Judy Larkin | October 21, 2018 |
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This quick bread is delicious for breakfast or dessert as is or toasted and slathered with butter or plain or flavored cream cheese. You can even turn stale quick bread into French toast and a slightly dense bread pudding. Tomato quick bread really needs no adornment but, if you want to gussy it up a…

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Iced Tea-Brined Chicken

By Judy Larkin | October 21, 2018 |
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Brining chicken not only adds moisture to the chicken, making it nice and plump, it also helps prevent it from drying out when you cook it. The result is a delicious, moist and juicy chicken. Also tea, which contains a lot of tannins, naturally tenderizes meat and enhances its natural flavor. Make ahead:  The Chicken…

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Clouds In Your Glass? (Cloudy Iced Tea)

By Judy Larkin | October 21, 2018 |
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As people experiment with iced drinks, many are frustrated by cloudy iced tea. “Clouding” refers to the opaque, fog-like appearance of a tea’s liquor that sometimes occurs after brewing. It is generally seen as a negative quality because people assume that tea should be completely transparent. Some believe that cloudiness is an indication of poor…

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