St. Patricks Day Recipes
Happy St. Patricks Day!
The first celebration of the "wearing of the green" in America took place in 1737, in Boston, Massachusetts. Every year since, we have set this day aside to celebrate the Irish. This is the day to enjoy their music, dance, food and beverages. Irish blood or not, jump in and join the celebration!
The Irish color of green symbolizes the beginning of spring. Green is also the color of life, giving us one more reason to participate in this celebration.
Ireland, recognized for their contribution to the world of theater, literature and music, often uses food to provide focus. In some instances, entire plots will revolve around the table or the planning of a meal. An example is George Bernard Shaw, who used cups of tea as a source of inspiration for his writings. Author Frank McCourt, in "The Irish and How We Got That Way", states the potato contains aphrodisiac-qualities. In addition, the potato is a great source of fiber for nutritional needs.
Many find comfort in the dishes of the Irish. Corned beef is probably the most popular dishes. Corned Beef and Cabbage is in truth, an American-Irish fare. You could not get it in Ireland. In Ireland, they serve ham and cabbage instead.
The St. Patrick's Day Recipes
"May the road rise to meet you,
May the wind be always at your back
May the sun shine upon your face
The rains fall soft upon your fields
And, until we meet again,
May God hold you in the palm of His hand."
-Irish Blessing (Author Unknown)
The Oldest Published Irish Soda Bread Recipe
The oldest published Irish Soda Bread recipe found to date was in a November, 1836 Farmer's Magazine (London) p.328 referencing Irish newspaper in County Down.
A correspondent of the Newry Telegraph gives the following receipt for making soda bread, stating that "there is no bread to be had equal to it for invigorating the body, promoting digestion, strengthening the stomach, and improving the state of the bowels." He says...
"Put a pound and a half of good wheaten meal into a large bowl, mix with it two teaspoonfuls of finely-powdered salt, then take a large teaspoonful of super-carbonate of soda, dissolve it in half a teacupful of cold water, and add it to the meal; rub up all intimately together, then pour into the bowl as much very sour buttermilk as will make the whole into soft dough (it should be as soft as could possibly be handled, and the softer the better,) form it into a cake of about an inch thickness, and put it into a flat Dutch oven or frying-pan, with some metallic cover, such as an oven-lid or griddle, apply a moderate heat underneath for twenty minutes, then lay some clear live coals upon the lid, and keep it so for half an hour longer (the under heat being allowed to fall off gradually for the last fifteen minutes,) taking off the cover occasionally to see that it does not burn.
Holidays All Year!
- New Years Recipes
- Valentine's Day
- St. Patrick's Day
- Independence Day
- Christmas Recipes