Pace Paw Print

Issue date: 3/12/08 Section: Feature

Media Credit: i.timeinc.net Corn Beef and Cabbage

Why should one never iron a four-leaf clover? To find out, let's see how the Irish celebrate a day full of green. Traditional Irish families would go to church in the morning and celebrate in the afternoon. A St. Patrick's Day celebration consists of dancing, feasting, and of course, drinking.

The famous St. Patrick's Day Parade is held in many major cities throughout the United States, with New York City being the most well known for their hosting nearly three million people lined up for the one-and-a-half mile parade route which last for over five hours. Most would wear green and their shamrocks, to remember their Irish heritage and to show their pride.

The day does not end when the parade ends. Families usually get together for a big feast that evening. Irish or not, these recipes are a must try on St. Patrick's Day.

Irish Soda Bread:

Nonstick vegetable oil spray

2 cups all purpose flour

5 tablespoons sugar, divided

1 ½ teaspoons baking powder

1 teaspoon salt

¾ teaspoon baking soda

3 tablespoons butter, chilled, cut into cubes

1 cup buttermilk

2/3 cup raisins

Preheat the oven to 375°F. Spray eight-inch-diameter cake pan with nonstick spray. Whisk flour, four tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture.

Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins. Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining one tablespoon of sugar. Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

The famous soda bread was first introduced in Ireland in the 1840's. Instead of using yeast, baking soda was used, because of the poor weather in Ireland the yeast was hard and was not easy to bake with.

Corned Beef and Cabbage:

5 pounds corned brisket of beef

6 peppercorns, or packaged pickling spices

3 carrots, peeled and quartered

3 onions, peeled and quartered

1 medium-sized green cabbage, quartered or cut in wedges

Melted butter (about 4 tablespoons)

Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer five hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again.

During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)

Corned beef and cabbage is a traditional dish served in rural Ireland. According to kitchenproject.com the corned beef was served for Easter Sunday, because Ireland did not have refrigeration before, so the beef had to be preserved until the spring time.

Champ

2 pounds russet potatoes, peeled, cut into 1-inch pieces

½ cup whipping cream

¼ cup (1/2 stick) butter

1 bunch green onions, sliced (about 1 1/3 cups).

Cook potatoes in pot of boiling salted water until very tender, about 15 minutes.

Meanwhile, bring cream and butter to simmer in heavy small saucepan over medium heat, stirring often. Mix in green onions. Remove from heat. Cover and let steep while potatoes cook. Drain potatoes thoroughly. Return potatoes to same pot and mash. Add cream mixture and stir until blended. Season to taste with salt and pepper. (Can be prepared two hours ahead. Cover; let stand at room temperature. Re-warm over low heat, stirring often.)

Champ is a traditional Irish mashed potato. It is a simple and inexpensive dish to make. Irish Cream Chocolate Mousse 4 large eggs 1/3 cup sugar 12 ounces semisweet chocolate, chopped 1 ½ cups chilled whipping cream ¼ cup Irish cream liqueur Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 60°F, about five minutes

Remove bowl from over water. Using electric mixer, beat egg mixture until cool and very thick, for about ten minutes. Place chocolate in top of another bowl over simmering water; stir until melted and smooth. Remove bowl from over water.

Cool to lukewarm. Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks. Pour lukewarm melted chocolate over egg mixture and fold together.

Fold in cream mixture. Cover and chill until set, at least four hours or overnight

Although St. Patrick's Day is a day of celebration, everyone should be careful. "St Patrick's Day is a fun time for all who celebrate the holiday, Irish or not.

A lot of people deck themselves out in green and go to parties in celebration, but few really know what the holiday is about; most people don't even know why we wear green! Whether you understand it or not, it's important to have fun, but be responsible this St Patrick's Day," said Jessica Stone, a sophomore and a student of Irish decent.

Whether one is of Irish decent or not, it is nice to celebrate a holiday outside of the ordinary. This year's St. Patrick's Day lands on the week of spring break, and students should be cautious while attending parties and other events.

Getting back to why one should never iron a shamrock? Well, because you do not want to press your luck. For more recipes visit http://www.history.com

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