52 weeks of baking – Irish
I love unique museums; I seek them out every where I go. The surgical history museum in Chicago, cat art in Amsterdam, shoe museum in Toronto and the butter museum in Cork, Ireland.
Who knew there was enough information and history on butter for there to be a whole museum dedicated to it. Well the museum is on the small side but it used to be the location of a butter market and at one point it was the biggest butter market in the world. It now houses everything buttered related from an old butter bucket dug up from a bog, different styles of churns, butter wrapper collection and the day we were there a guy was giving a butter demonstration of different churns. They also have a collection of stories dedicated to the folklore of butter, lots of tales of witches stealing butter and magical dashers from fairy trees helping to produce a fortunes worth of butter. The thing that makes Irish butter so beloved is its flavor; that flavor comes from the cows and those cows are grass fed unlike cows from other regions that are fed on pellets.
So now what are you going to put your butter on? How about something very classic to the Irish Isle, potato farls. They are a cross between soda bread and mashed potatoes, thin little bread pancakes grilled in butter till golden brown on both sides. Their texture is the thing I find so unique, crispy on the outside while the middle is tender and creamy from the potatoes. Other than butter these potato cakes go beautifully with a classic Irish breakfast or at the very least eggs and bacon.