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Is that autumn I smell in the oven?
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I'm not really a food stylist.
In Los Angeles, we’re this close to autumn. The deciduous trees are struggling to preen with their yellow, orange and red leaves. There’s a chill in the morning air and a 30% chance of rain on Thursday.
I’ve brainwashed my children to believe as I do: that autumn is the finest season of all. It’s cozy. It’s romantic. It’s football. Reading a good book by the fire with a cup of Starbucks’ new Thanksgiving blend is near perfect. Their cups are generally filled with hot vanilla milk and their books are illustrated, but they understand the whole concept. They appreciate what fall is supposed to be. Probably, they’ll choose as I did to live in the northeast at some point in their lives. In the meantime, they live with me and my need to do whatever it takes to make fall come alive in Los Angeles. They grasp that pumpkin can be integrated into just about any recipe I have. They realize that it will be.
I’ve also fooled my children into believing that their Irish heritage makes them more interesting. I didn’t tell them who or what they were more interesting than – only that being Irish is something they can be proud of. Sadly, the Irish really can’t boast about much of their cuisine, but the girls and I love a good soda bread, especially if I’m making it. Guess what? I’ve taken liberties with said bread and added pumpkin! My grandmothers are likely rolling over in their graves, which is ridiculous when you consider that the purest recipe for Irish soda bread results in a product better used as a doorstop than a culinary treat.
Herewith, my recipe for fall:
Jo’s Pumpkin Irish Soda Bread
Ingredients:
3 ½ cups of flour
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon cinnamon
1/3 cup sugar
1 Tablespoon light brown sugar (don’t know why, just decided to add it)
1 cup buttermilk
1 cup canned pumpkin
½ cup currants
Preheat oven to 400°
In a large mixing bowl, combine the dry ingredients. Make a well in the middle and add buttermilk. Mix slightly (I use a strong wooden spoon), then add pumpkin. Continue mixing until pumpkin and buttermilk are well combined, then mix in currants.
Flour a hard surface and drop the bread dough on top. Flour your hands and knead the dough ever so slightly. Form a large ball, about 6” in diameter and 2” high. Place on floured cooking sheet and score a 2” X on top of dough. Bake for approximately 40 minutes, or until a knife inserted in the middle comes out clean. If after 30 minutes the bread is becoming too brown on the outside, cover with foil for remaining time.
I spread butter on top of 1/2” slices and everyone is happy. The dog ate half a loaf the other day and she’s been in the best mood ever since.
Pumpkin is a great source of fiber and carotenoids, so you can tell yourself that a slice of this bread in the morning with coffee is good for you!
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