I have always been involved in St. Patrick’s Day, or as we would affectionally call it St. Patty’s day. When I was in elementary school, we had to wear green or we would be pinched, if I didn’t wear green, I would tell everyone that I was wearing green, they would look me over before they would get their fingers ready to pounce and I said that my “eyes” were green. They would all look at me with searching eyes and then they would all still pounce on me??? Oh well, it was a lot of fun anyway. we would get cookies that were frosted with green frosting and our teeth, tongue and lips would turn green. My dad was big on this day, because with ancestry by the name of Sweeney, that came over on the boat from the “Mother” country we were thrown into it. I don’t remember if my Mom was so “thrown” into it, since she was Russian, but I do remember that we did celebrate in some way. Now my wife on the other hand loved corned beef and cabbage. I worked for a boss that was Irish and he would have us spend ½ of the day celebrating it with the day off and eating catered Irish food from the local Irish pub/restaurant. If you remember I don’t like cabbage, which stemmed from my early childhood. but, I did break down one time and try it. The Beef seemed to salty and spiced with something that I didn’t like, My wife would make it and my kids loved it. Since I couldn’t let them “enjoy” the feast by themselves, I would try it every once and awhile, but after a few years I starting to like it and I finally came to love it. My wife did add a lot of butter to the cabbage and it would really make you crave it. Doesn’t butter make everything taste good? Here is a little history that I found in one of my favorite food websites.
St. Patrick’s Ireland
By Ita Artt
Join the hooley and celebrate St. Patrick’s Day in true Irish style with the "freshest of food and oldest of drink."
Born in Wales, St. Patrick first encountered Ireland when he was taken there as a slave by Irish pirates at the age of 16. He tended sheep for six years on Slemish Mountain in County Antrim before managing to escape back to England.
He became a priest, and expressed his desire to return to Irish soil so he could preach the faith throughout the island. However, a different Patrick was chosen by the bishop to go to Ireland, but historians maintain that he never made it across the turbulent Irish Sea.
Finally, Patrick got his wish, and his mission in Ireland lasted for 30 years. Afterward, Patrick retired to County Down. He died on March 17 in A.D. 461. That day has been commemorated as St. Patrick’s Day ever since.
St. Patrick’s Day was first celebrated publicly in Boston in 1737. The international celebrations then became increasingly common after the great potato famine forced huge numbers of Irish folk to America, Australia, and Europe.
Nowadays, the festivities are more of a secular celebration, but it is actually a religious feast day that falls during Lent. Custom has it that fasting was set aside for one day to allow the nation to celebrate their culture and rich harvest.
Today, Ireland has plenty to celebrate. It’s economically booming and gastronomically wealthy. From Downpatrick to Dublin on the east coast and Glencolumbkille to Galway on the west (and all points in between), this small island has it all: organic meats, seafood, rich dairy products, fruit orchards, and an abundance of vegetables.
The west coast of Ireland, including the Aran Islands, is home to a few salmon smokehouses. Local pubs serve this delicacy on fresh wheaten bread with slices of lemon and freshly ground black pepper, alongside a creamy pint of "the black stuff." The sea provides lobsters, prawns, oysters, and mussels and all kinds of fish including cod, plaice, herring, and mackerel.
Another jewel from the sea is dulse. This edible salty seaweed, which is usually eaten on its own, can be mixed with mashed potato to make dulse champ. Irish moss, known as carrageen moss, is gathered from the sea in the spring and, due to its gelling properties, used to make beautiful, solid mousse pudding.
Ireland’s excellent aged cheeses and rich creamy salted butters are now imported to the United States and are readily available from good supermarkets or delicatessens.
The love of a good drink hasn’t faltered amongst the Irish either. It wasn’t long ago that farmers in the hills of Donegal distilled alcohol from potatoes. The drink was called poteen or poitin (pronounced "pot-cheen"), named after the "little pot" in which it is normally made. It was illegal due to being nearly 100 proof and highly intoxicating. Nowadays, locals are happy enough drinking world-famous whiskey and stout because they know that "if you can’t go to heaven, may you at least die in Ireland."
Now that you are officially all caught up in the history and beauty of Ireland, we have some recipes to show you how to enjoy one of our favorite holidays:
St. Patrick’s Ireland
By Ita Artt
Join the hooley and celebrate St. Patrick’s Day in true Irish style with the "freshest of food and oldest of drink."
Born in Wales, St. Patrick first encountered Ireland when he was taken there as a slave by Irish pirates at the age of 16. He tended sheep for six years on Slemish Mountain in County Antrim before managing to escape back to England.
He became a priest, and expressed his desire to return to Irish soil so he could preach the faith throughout the island. However, a different Patrick was chosen by the bishop to go to Ireland, but historians maintain that he never made it across the turbulent Irish Sea.
Finally, Patrick got his wish, and his mission in Ireland lasted for 30 years. Afterward, Patrick retired to County Down. He died on March 17 in A.D. 461. That day has been commemorated as St. Patrick’s Day ever since.
St. Patrick’s Day was first celebrated publicly in Boston in 1737. The international celebrations then became increasingly common after the great potato famine forced huge numbers of Irish folk to America, Australia, and Europe.
Nowadays, the festivities are more of a secular celebration, but it is actually a religious feast day that falls during Lent. Custom has it that fasting was set aside for one day to allow the nation to celebrate their culture and rich harvest.
Today, Ireland has plenty to celebrate. It’s economically booming and gastronomically wealthy. From Downpatrick to Dublin on the east coast and Glencolumbkille to Galway on the west (and all points in between), this small island has it all: organic meats, seafood, rich dairy products, fruit orchards, and an abundance of vegetables.
The west coast of Ireland, including the Aran Islands, is home to a few salmon smokehouses. Local pubs serve this delicacy on fresh wheaten bread with slices of lemon and freshly ground black pepper, alongside a creamy pint of "the black stuff." The sea provides lobsters, prawns, oysters, and mussels and all kinds of fish including cod, plaice, herring, and mackerel.
Another jewel from the sea is dulse. This edible salty seaweed, which is usually eaten on its own, can be mixed with mashed potato to make dulse champ. Irish moss, known as carrageen moss, is gathered from the sea in the spring and, due to its gelling properties, used to make beautiful, solid mousse pudding.
Ireland’s excellent aged cheeses and rich creamy salted butters are now imported to the United States and are readily available from good supermarkets or delicatessens.
The love of a good drink hasn’t faltered amongst the Irish either. It wasn’t long ago that farmers in the hills of Donegal distilled alcohol from potatoes. The drink was called poteen or poitin (pronounced "pot-cheen"), named after the "little pot" in which it is normally made. It was illegal due to being nearly 100 proof and highly intoxicating. Nowadays, locals are happy enough drinking world-famous whiskey and stout because they know that "if you can’t go to heaven, may you at least die in Ireland."
Now that you are officially all caught up in the history and beauty of Ireland, we have some recipes to show you how to enjoy one of our favorite holidays:
Amazingly Easy Irish Soda Bread
Prep Time: 15 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 5 Minutes
Ready In: 1 Hour 5 Minutes
Yields: 20 servings
"The batter for this unadulterated soda bread features buttermilk for a special richness."
INGREDIENTS:
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
INGREDIENTS:
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
Mum's Irish Apple PieSubmitted by: Brian Francis Green
Prep Time: 1 Hour 15 Minutes
Prep Time: 1 Hour 15 Minutes
Cook Time: 45 Minutes
Ready In: 2 Hours
Ready In: 2 Hours
Yields: 8 servings
"As a little boy I grew up helping my mother make apple and fruit pies. She was from Cork in southern Ireland so I'm guessing the recipe is Irish and possibly the same one her mother taught her. Sadly my mum is no longer with us, but her legendary apple pie lives on in my memory. I promise you will love this pie!"
INGREDIENTS:
1 1/2 cups all-purpose flour
3/4 cup cake flour
1/2 teaspoon salt
1 tablespoon white sugar
1 cup unsalted butter
3 tablespoons shortening
1/4 cup sour cream
1/8 teaspoon lemon juice
5 large Granny Smith apples - peeled, cored and sliced
1/2 cup white sugar
2 tablespoons all-purpose flour
1/2 tablespoon ground nutmeg
1/8 teaspoon lemon juice
1 egg, beaten
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
2. To Make Crust: In a large bowl, combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in plastic wrap and allow to chill for 1 hour.
3. Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 1/8 of an inch. To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust.
4. To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out.
5. Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie; crimp pie shell edges together. Brush entire top crust with egg and cut 4 steam slots into it.
6. Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.
INGREDIENTS:
1 1/2 cups all-purpose flour
3/4 cup cake flour
1/2 teaspoon salt
1 tablespoon white sugar
1 cup unsalted butter
3 tablespoons shortening
1/4 cup sour cream
1/8 teaspoon lemon juice
5 large Granny Smith apples - peeled, cored and sliced
1/2 cup white sugar
2 tablespoons all-purpose flour
1/2 tablespoon ground nutmeg
1/8 teaspoon lemon juice
1 egg, beaten
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
2. To Make Crust: In a large bowl, combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in plastic wrap and allow to chill for 1 hour.
3. Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 1/8 of an inch. To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust.
4. To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out.
5. Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie; crimp pie shell edges together. Brush entire top crust with egg and cut 4 steam slots into it.
6. Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.
Irish Bannock
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes
Ready In: 55 Minutes
Yields: 8 servings
"This is a round buttermilk loaf with currants that resembles nothing so much as a giant scone. Enjoy this bread for breakfast."
INGREDIENTS:
2 cups all-purpose flour
2 tablespoons white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter
1 cup buttermilk
1/2 cup dried currants
DIRECTIONS:
1. Combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture with pastry cutter. Add buttermilk until dough is soft. Stir in currants.
2. Turn dough out onto a lightly floured surface. Knead for 5 minutes, or until smooth. Form dough into a 7 inch round. Place on a lightly oiled cake pan or cookie sheet. Cut 1/2 inch deep cross side to side. Score with cross 1/2 inch deep on the top.
3. Bake in a preheated 375 degrees F (190 degrees C) oven for 40 minutes.
"This is a round buttermilk loaf with currants that resembles nothing so much as a giant scone. Enjoy this bread for breakfast."
INGREDIENTS:
2 cups all-purpose flour
2 tablespoons white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter
1 cup buttermilk
1/2 cup dried currants
DIRECTIONS:
1. Combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture with pastry cutter. Add buttermilk until dough is soft. Stir in currants.
2. Turn dough out onto a lightly floured surface. Knead for 5 minutes, or until smooth. Form dough into a 7 inch round. Place on a lightly oiled cake pan or cookie sheet. Cut 1/2 inch deep cross side to side. Score with cross 1/2 inch deep on the top.
3. Bake in a preheated 375 degrees F (190 degrees C) oven for 40 minutes.
ColcannonYields: 5 servings
"This is a recipe from County Mayo. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage."
INGREDIENTS:
1 pound cabbage
1 pound potatoes
2 leeks
1 cup milk
Salt and pepper to taste
1 pinch ground mace
1/2 cup butter
DIRECTIONS:
1. In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
2. Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
3. Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.
1 pound cabbage
1 pound potatoes
2 leeks
1 cup milk
Salt and pepper to taste
1 pinch ground mace
1/2 cup butter
DIRECTIONS:
1. In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
2. Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
3. Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.
Corned Beef and CabbagePrep Time: 20 Minutes
Cook Time: 3 Hours
Ready In: 3 Hours 20 Minutes
Ready In: 3 Hours 20 Minutes
Yields: 8 servings
"This recipe takes time but you won't be disappointed. Give yourself a little luck o' the Irish with this Americanized version of an Irish feast. Serve with butter and Irish soda bread."
INGREDIENTS:
4 1/2 pounds corned beef brisket
5 black peppercorns
1/2 teaspoon garlic powder
1 onion, peeled and left whole
2 bay leaves
1 pinch salt
INGREDIENTS:
4 1/2 pounds corned beef brisket
5 black peppercorns
1/2 teaspoon garlic powder
1 onion, peeled and left whole
2 bay leaves
1 pinch salt
1 small head cabbage, cored and cut into wedges
6 large potatoes, quartered
4 large carrots, peeled and sliced
1/4 cup chopped fresh parsley
2 tablespoons butter
DIRECTIONS:
1. In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
2. Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.
3. Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.
6 large potatoes, quartered
4 large carrots, peeled and sliced
1/4 cup chopped fresh parsley
2 tablespoons butter
DIRECTIONS:
1. In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
2. Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.
3. Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.
Irish Lamb Stew
Submitted by: Danny O'Flaugherty
Prep Time: 20 Minutes
Cook Time: 2 Hours 25 Minutes
Ready In: 2 Hours 45 Minutes
Ready In: 2 Hours 45 Minutes
Yields: 10 servings
"Juicy cubes of lamb are tossed in seasoned flour and browned in bacon fat - and that's just the start of this rich and hearty stew! Garlic, onion, beef stock, carrots, potatoes, thyme, bay leaves, and wine all converge to make a one-pot Irish feast."
INGREDIENTS:
1 1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine
DIRECTIONS:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown the meat in a frying pan with bacon fat.
3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and sauté till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
4. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
"Juicy cubes of lamb are tossed in seasoned flour and browned in bacon fat - and that's just the start of this rich and hearty stew! Garlic, onion, beef stock, carrots, potatoes, thyme, bay leaves, and wine all converge to make a one-pot Irish feast."
INGREDIENTS:
1 1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine
DIRECTIONS:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown the meat in a frying pan with bacon fat.
3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and sauté till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
4. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
Simple Scones
Yields: 8 servings
"Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats."
INGREDIENTS:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg
DIRECTIONS:
1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
3. In a small bowl, whisk sour cream and egg until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Now, I think you are green with envy, that you aren’t at the table now with all of these delicacies in front of you and BAM, you get pinched and you are awake and it is all there, just waiting for you. Make these recipes and you will be one that people will talk about as they are green with envy. Happy St. Patty’s Day!!! And enjoy!
INGREDIENTS:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg
DIRECTIONS:
1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
3. In a small bowl, whisk sour cream and egg until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Now, I think you are green with envy, that you aren’t at the table now with all of these delicacies in front of you and BAM, you get pinched and you are awake and it is all there, just waiting for you. Make these recipes and you will be one that people will talk about as they are green with envy. Happy St. Patty’s Day!!! And enjoy!
1 comment:
Don't forget McDonald's Shamrock Shakes!!
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