Luck O' The Irish

St. Patrick's Day

St. Patrick's Day celebrates the death of the Catholic saint in the 5th century, his death recognized on his religious feast day, the 17th of March each year. Patrick was a man born in Britain to a wealthy family who became a missionary after being taken prisoner in Ireland for more than six years. He returned to Ireland to try to convert the Irish pagans to Christianity. Because of the time he had spent in Ireland, he chose to, rather than condemn the native rituals, incorporate the rituals they were familiar with into Christian symbols. For example, Patrick was responsible for creating the powerful Irish symbol of Christianity, the Celtic cross, a combination of the iconic sun symbol and the traditional cross. His legend was likely exaggerated through the passing of time and oral knowledge, making him a symbol of Irish Christianity. One such exaggeration is that of St. Patrick's eradication of the snakes in Ireland, which never existed. The truth is that when he spoke of snakes he was referring to the pagan beliefs of the natives.

The Irish have observed this holiday for over a thousand years and although it falls during the Lenten season, prohibitions of meat consumption would be waived and after attending mass in the morning they would celebrate into the evening. However, many of the modern traditions that are commonly associated with today's holiday are more modern than traditional, created by Irish American immigrants in the turn of the 18th Century. The first parade took place in 1762 in New York to celebrate the Irish soldiers serving in the English army. This practice continued with several different Irish aide groups, eventually joining together to form what is now the world's oldest civilian parade and the largest in the United States, with over 150,000 participants and nearly three million people gathering to watch the procession which lasts more than five hours.

Irish Soda Bread

This quick bread is a classic staple of Irish cuisine. Although sweet, it is not eaten as desert, but as a part of the meal. The basic ingredients used in this recipe are the product of a poor country's necessity and have been passed on for several generations, beginning in the 1840s when baking soda was introduced as leavening agent. Baking soda became popular because of its availability and consistency as a substitute for yeast, creating a very dense bread that lacks the airiness of traditional breads. Sugar, caraway seeds and raisins were added to enhance the flavor of the bread. Soda bread is usually served with fresh butter and is paired great with soups and meats. The cross that is cut into the top of the bread is done so, supposedly, to ward off the devil.

2 cups all-purpose flour (combinations of wheat flour and ground oats can also be used)
1 tsp baking soda
½ tsp salt
1 tbsp brown sugar
2 tsp caraway seeds
½ cup raisins
1 cup buttermilk

Preheat oven to 400F. Stir together flour, baking soda, salt, sugar and caraway seeds, then add raisins into the flour mixture. Pour in buttermilk and mix into a ball. Place the dough on a lightly floured surface and knead for about three minutes or until the ball is fairly smooth. Place the ball onto a parchment lined baking sheet. Cut a deep cross into the top of the ball with a sharp knife. Bake for 30 to 35 minutes or until the top is well browned. Transfer to a wire rack and allow to cool completely before slicing.

The Truth About Corned Beef and Cabbage

GOOD GRIEF - NOT BEEF!
I just want to put something straight
About what should be on your plate,
If it's corned beef you're makin'
You're sadly mistaken,
That isn't what Irishmen ate.

If you ever go over the pond
You'll find it's of bacon they're fond,
All crispy and fried,
With some cabbage beside,
And a big scoop of praties beyond.

Your average Pat was a peasant
Who could not afford beef or pheasant.
On the end of his fork
Was a bit of salt pork,
As a change from potatoes 'twas pleasant.

This custom the Yanks have invented,
Is an error they've never repented,
But bacon's the stuff
That all Irishmen scoff,
With fried cabbage it is supplemented.

So please get it right this St. Paddy's.
Don't feed this old beef to your daddies.
It may be much flasher,
But a simple old rasher,
Is what you should eat with your tattie

©Frances Shilliday 2004
Source: http://notcornedbeef.tripod.com/

Even though corned beef is not a traditionally common Irish meal and prepared primarily for the tourist's sake, it is still a dish that is quite delicious and still on my menu. Pork was by far more readily available to the common Irishman than beef, as cattle were a prized possession and more valuable long term as a source of dairy than of its meat. History tells that when Irish immigrants began arriving in America and Canada and had more affordable access to both beef and salt, they began preparing the beef as they had once prepared a “bacon joint”. They would rub the beef with salt pellets (“corns” of salt) to keep from spoiling and then soak it to draw off the excess salt. They then braised or boiled it with cabbage and served the beef in its own juices with minimal spicing, a few bay leaves and some pepper. The technique is Irish but the dish is American, and as an American with Irish heritage on my father's mother's side, we will definitely be serving corned beef and cabbage for St. Patrick's day.

This dish is incredibly easy to prepare and will be a crowd pleaser.

1-3 lb corned beef brisket
1 head cabbage, cut into eighths
1 lb peeled carrots, tops removed
8 small red bliss potatoes
1 lg yellow onion, quartered

Place the corned beef brisket into a large pot and cover with water, bring to a boil. Reduce the heat to a simmer and skim the top. Cover and let simmer for approximately one hour per pound. In the last 30 minutes add the potatoes. When the beef is done, remove it from the pot and keep it hot, placing it in the oven or covering it with foil. Add the cabbage, carrots and onion to the liquid with the potatoes, cook for about 15 minutes or until tender. Strain, reserving a bit of the liquid to drizzle over the vegetables before serving. This will keep them moist on the serving platter. Slice the corned beef on a bias against the grain and serve with the cooked vegetables. Garnish with fresh chopped parsley.

Irish Coffee

Many seasonal desserts are served in traditional Irish cuisine, apples and strawberries are popular in the fall when they are readily available. Other desserts are potato based cakes or breads and sweet puddings or curds. As for St. Patrick's day, most Irish agree that liquid meals are preferred. To fill this fix and provide a boost after a heavy plate of corn beef, cabbage, and soda bread.

1 ½ oz Irish whiskey
1 tsp brown sugar
6 oz hot black coffee
whipped heavy crème

Combine whiskey, brown sugar and black coffee in Irish coffee mug. Top with whipped heavy crème, it is often best procedure to use the bottom of a spoon to place crème onto hot coffee without letting it break the surface of the coffee. If the crème dips below the surface it will mix in and melt down, floating the crème will keep it in tact. Can be garnished with cinnamon sticks or cinnamon powder. Topping with crème de menthe will weigh down the crème and change the flavor of the drink, some say taking away from the Irish flavor of the drink.

Enjoy your St. Patty's day and be safe if you choose to enjoy a few adult Irish beverages tonight.