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St. Patrick's Day Legends and Traditional RecipesIrish BlessingNear a misty stream in Ireland in the hallow of a tree live mystical, magical leprechauns who are clever as can be. With their pointed ears, and turned up toes and little coats of green. The leprechauns busily make their shoes and try hard not to be seen. Only those who really believe have seen these little elves, and if we are all believers, we can surely see for ourselves. A Brief History of the ShamrockThe number three is the lucky number of Ireland, hence the shamrock. Virgin, Mother and Crone. Love, Wit and Valour. Faith, Charity and Hope. Many other examples as well, show how the number three has played an important roll in Celtic Symbolism. Three is considered a magical number, as it multiplies to nine, which is sacred to Brigit. It has been said that all good things in Ireland come in threes. In story telling, the rhythm is based on threefold repetition. This achieves both exaggeration and intensification. Even today the third adjective is used especially if it helps to stretch the point. LeprechaunsAn Irish fairy, the leprechaun, looks like a small, old man, often dressed in shoemaker clothing. According to legend, leprechauns are unfriendly, live alone, and pass the time by making shoes. It is also told that the leprechaun possesses a hidden pot of gold. It has been said that one who captures a leprechaun can force him to reveal the whereabouts of the pot of gold. The captor must always keep a close eye on the leprechaun, as he tends to vanish, leaving all hopes of finding his treasure impossible. The Blarney StoneIn the Irish Village of Blarney, there sets a castle, built in 1446 by Cormac Laidhiv McCarthy. The Blarney stone is a stone set in the wall of this castle. It has been told that kissing the stone will give the kisser the gift of eloquence. The magical properties of the stone, legend states come from an old woman that cast a spell on the stone as a reward to the king who saved her from drowning. Kissing the stone while under the spell gave the king the ability to speak sweetly and eloquently. Below are some recipes that are traditionally Irish. Have a wonderful Saint Patrick's Day!! Irish StewIngredients (6 servings)
Salt and pepper to taste Heat oil in large saucepan or skillet. Sauté onions in oil. Add carrots and celery and cook for a few minutes. Cut steak into 1/4 to 1/2-inch cubes and adds to onions, carrots and celery. Wash, peel and slice potatoes and add to pot. Pour in water, season to taste with salt and pepper and bring to a boil. Skim of any foam, reduce heat and simmer over low heat until meat and vegetables are tender. NOTE: Can also cook in crock-pot on low overnight, 7-8 hours, or on high for 3 4 hours. If desired, mixing 2-tablespoon flour with a little water and adding it to the stew can thicken stew. Heat through until thickened and serve piping hot. SconesIngredients (12 servings)
1. In a large mixing bowl, stir together flour, sugar, soda, salt and powder. Use only 1/2-tsp salt at this time. Using a pastry blender cut in margarine or butter till mixture resembles coarse crumbs. Make a well in the center. 2. In a small bowl, stir together sour cream and egg yolk; add all at once to flour mixture. With a fork, stir till combined (note, this mixture may seem a little dry). 3. Turn dough onto a lightly floured surface. Quickly knead the dough, by gently folding and pressing for 10-12 strokes or till nearly smooth. Pat or lightly roll dough into a 7-inch circle. Cut into 12 wedges. 4. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white. Bake at 400F for 10-12 minutes or till lightly brown. Cool on a wire rack for 10 minutes. Serve warm. VARIATIONS:Dried Cherry Scones: In a small bowl, pour enough water over 1/2 cup snipped dried sweet cherries or raisins to cover. Let stand for 5 minutes, drain well. Prepare scones as directed, except toss the drained cherries and 1 tsp. finely shredded orange peel into the margarine-flour mixture before adding the sour cream mixture. Continue as directed, except omit the egg white for brushing. To glaze the baked scones, in a small mixing bowl, stir together 1 cup sifted powdered sugar, 1 T orange juice, and 1/4 tsp. vanilla. Stir in more orange juice, 1 tsp at a time, till of a drizzling consistency. Corned Beef and CabbageIngredients
In a roasting pan or a large stockpot, combine the brisket with the beer. Add a couple bay leaves, the coriander seeds, mustard seeds, and the juice from the corned beef packet. Cover the pot or roaster and cook. If using a roaster, bake at 350 degrees F for 4 hours. If using a stockpot, set burner to high and cook until the meat is done. Either way that you cook it is sure to keep an eye on the liquid level and add water or beer to keep it moist and from boiling dry. Remove from heat when meat is done. Remove the meat from the pan, and add all the vegetables, cook until desired doneness is achieved for the veggies. Irish Soda Bread To make one 8 inch round loaf, you need: 4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 to 1 1/2 cups buttermilk Instructions Preheat the oven to 425 degrees F. Sift the flour, soda and salt together, into a deep mixing bowl. (Just for the record here, my Grandmother taught me most of my cooking knowledge, and yes to this day, we both still sift our flour. You can choose not to, but if chosen not to sift, there is no way for me to tell you how your end result will be as I sift mine always.) Gradually add 1 cup of buttermilk, mixing with a large spoon until the dough is firm enough to be gathered into a ball. If your dough is still crumbly, add more buttermilk 1-Tablespoon at a time, until you are able to gather it in a large ball. Place the dough on a lightly floured surface, and shape into a flat, 8 inch in diameter, circular loaf, about 1 1/2 inches thick. Set the loaf on a floured baking sheet. With the tip of a small knife, cut 1/2 inch deep cross into the dough, dividing the loaf into quarters. Do not cut all the way through. Bake the bread in the middle of the oven for about 45 minutes, or until the top is golden brown. Remove promptly from the oven, and wrap the bread in a clean cloth and let cool on a wire rack for about 20 minutes. Serve warm
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