What is St Patrick’s Day
Every March 17, countries around the world celebrate St. Patrick’s Day in observance of the death of St. Patrick, the patron saint of Ireland credited for bringing Christianity to the country.
Initially a religious feast day in the 17th century, St. Patrick’s Day has evolved into a day of celebrating Irish culture with parades, music, dancing, special foods, and of course, a lot of green.
In honor of St. Patrick’s Day, here are a few interesting St. Patrick’s Day facts!
- Saint Patrick didn’t wear green. His color was “Saint Patrick’s blue.” The color green became associated with St. Patrick’s Day after it was linked to the Irish independence movement in the late 18th century.
- Despite his Irish notoriety, Saint Patrick was British. He was born to Roman parents in Scotland or Wales in the late fourth century.
- According to Irish legend, Saint Patrick used the shamrock as a metaphor for the Holy Trinity when he was first introducing Christianity to Ireland.
- Saint Patrick is credited for driving the snakes out of Ireland, but according to the fossil record, Ireland has never been home to snakes as it was too cold to host reptiles during the Ice Age. The surrounding seas have kept snakes out since.
- There isn’t any corn in the traditional St. Patrick’s Day meal of corned beef and cabbage. The name is a reference to the large grains of salt historically used to cure meats, which were also known as “corns.”
- Saint Patrick was born “Maewyn Succat” but changed his name to “Patricius” after becoming a priest.
- Irish immigrants began observing St. Patrick’s Day in Boston in 1737 and the first St. Patrick’s Day parade in America was held in New York City in 1766.
- In Chicago, the Plumbers Local 110 union dyes the river Kelly green. The dye lasts for around five hours.
- On or around St. Patrick’s Day, the Irish taoiseach, or prime minister, presents the U.S. president with a crystal bowl of live shamrocks as a symbol of the close ties between the two countries.
This is on a website called World Strides go to the link here
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ST Patrick’s Day Recipes section
Leprechaun Hat Cake
Celebrate St. Patrick’s Day with this festive Leprechaun Hat Cake. When you cut into this bright green hat-shaped cake you’ll find shamrocks hiding inside.
- 2 boxes white cake mix with egg whites, oil, and water called for on the box
- green food coloring
- 2-3 cups vanilla frosting
- 18 ounces green fondant
- 4 ounces black fondant
- 1 ounce yellow fondant
Preheat oven to 350 degrees Fahrenheit.
Make one cake mix according to the instructions of the box and color it using green food coloring.
Spread the cake batter into your jelly roll pan and bake it for 12-16 minutes.
Allow the cake to cool for about 30 minutes, then put it in the freezer for an hour. You want the cake to be frozen pretty solidly.
Line two 8-inch by 3-inch round cake pans with parchment paper then spray with baking spray.
Just before the green cake is ready to come out of the freezer, make the remaining white cake mix.
Pour one cup of the white cake batter into each of the round cake pans.
Remove your green cake from the freezer and cut 40 shamrocks using a 1-inch cookie cutter. Save the cake scraps for a snack.
Arrange the small shamrock cakes, upside down (with the bottom of the stem facing up) in a circle about an inch from the edge of the pans.
Divide the remaining cake batter among the two pans, covering the shamrocks completely.
Bake the cakes in a 350-degree oven for 26-32 minutes until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for about 30 minutes before flipping them out of the pan and setting them upside down on a cooling rack to cool completely.
Flip the cakes rightside up and level each of the cakes by cutting off the domed top. Be careful not to cut off the shamrocks.
Then, flip one of the cakes over (so the shamrocks will have their stems at the bottom of the cake) and put it on a cardboard cake round.
Spread on some frosting before flipping over the other cake and doing the same.
Frost the entire cake and make it really smooth.
Roll out the green fondant and cover the cake with green fondant.
Cut out a ¼-inch thick, 10-inch circle of green fondant and place it on a 12-inch cake drum.
Set the fondant-covered cake in the center of the green hat brim.
Roll out some black fondant and cut out a 1 ½-inch wide strip that is about 18 inches long.
Lightly brush the back of the fondant strip with water then, wrap it around the base of the cake covering the cake board. Then, cut off any excess length of fondant and press the seams together.
Roll out the yellow fondant and cut it into a buckle.
If desired, spray the fondant buckle with gold food coloring spray.
Let it dry, then attach it to the black fondant band using water.
- As these cakes bake, the batter will puff up in the center and the baked cakes will look pretty funky. It’s alright, as you will just cut off the bumps making each cake level.
- Store the cake at room temperature for up to 3 days.
- Cut into the cake to reveal the shamrocks hiding inside.
This recipe is on website called hungryhappenings.com go to the link here
Irish Jello Shots
This fun St. Patrick’s Day Treat can be made with or without alcohol.
Ingredients
- 1 small box Lime Jello
- 1 small box Orange Jello
- 1 can (14 oz) Sweetened Condensed Milk
- 6 envelopes Unflavored Gelatin
- 4 + 3/4 cups boiling water – divided
- 1/4 cup cold water
- Whipped Topping {garnish}
- Sprinkles {garnish}
- Plastic Shot Glasses {or any glass will work}
Instructions
- NOTE: This recipe makes enough to fill 36 shot glasses, you can divide the jello in half, but you will have leftover milk. You could also divide the can of milk in half, if you want the leftover milk.
- In a small bowl, combine lime jello, 2 envelopes gelatin and 2 cups boiling water, stir until jello is dissolved.
- Pour into glasses, filling about 1/3 full
- Place in fridge until set, about 20 minutes
- In a small bowl combine sweetened condensed milk and 1 cup boiling water, stir well.
- In another small bowl, add cold water and sprinkle 2 envelopes unflavored gelatin, set aside for 1 minute. Add 3/4 cup boiling water and stir well. Add to milk mixture and stir.
- Pour on top of lime jello, filling another 1/3 amount
- Place in fridge until set, about 20 minutes
- In a small bowl, combine orange jello, 2 envelopes gelatin and 2 cups boiling water, stir until jello is dissolved.
- Pour into glasses, filling the remainder of the glass
- Place in fridge until set, about 20 minutes
- Garnish with whipped topping and sprinkles {I used Cool Whip in a decorator bag and a Giant Round Tip}
Adult Jello Shots
- EDIT: The following recipe is for regular flavored jello only, it does not include the white layer. The jello shots shown are non-alcoholic. If you want to make the white layer, you will need to add the gelatin to make it thicken. Note – I did not make them with alcohol.
- Add 1 cup boiling water to 1 box of Jello and stir to dissolve.
- Add 3/4 cup vodka and 1/4 cup cold water, stir to combine
- Add to shot glasses and chill
- Note – this is for a single flavor
- You will NOT add the unflavored gelatin if you are using alcohol
Notes
You can easily change the flavor or color of the jello for a fun everyday treat. These Candy Corn Jello Shots or Mardi Gras Jello Shots are fun too!
Nutrition Information: Yield:36 Serving Size:1
Amount Per Serving: Calories: 13Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 1g
This Recipe is on website called hoosierhomemade.com go to the link here
Colcannon Shepherd’s Pie
Ingredients
Filling
- 1 teaspoon extra-virgin olive oil
- 1 ½ pounds ground lamb
- Kosher salt and freshly ground pepper
- 1 medium onion, chopped (2 cups)
- 4 carrots, peeled and cut into ¼-inch coins (1 ¼ cups)
- 3 tablespoons tomato paste
- 1 tablespoon unbleached all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 ¾ cups low-sodium chicken broth
- 1 cup frozen peas
- ¾ cup packed chopped flat-leaf parsley
Mash
- 2 ½ pounds Yukon Gold potatoes, peeled and cut into 1 ½-inch pieces
- Kosher salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 pound Savoy cabbage, thinly sliced (5 cups)
- ⅔ cup whole milk, warmed
- 4 tablespoons unsalted butter, melted, plus more for brushing
Directions
Filling: Preheat oven to 375 degrees. Heat a large skillet over medium-high. Swirl in oil. Add lamb; season with 1 teaspoon salt and cook, breaking up into bite-size pieces and stirring occasionally, until browned in places and just cooked through, 7 to 9 minutes. Transfer to a bowl.
Remove all but 1 tablespoon fat from skillet; return to medium heat. Add onion and carrots; season with 1 teaspoon salt. Cook, stirring occasionally, until vegetables are softened and golden in places, 6 to 8 minutes. Stir in tomato paste; cook 30 seconds. Stir in flour; cook 1 minute. Return lamb and accumulated juices to skillet. Stir in Worcestershire, broth, and 1/4 teaspoon pepper. Bring to a boil, scraping up browned bits from bottom of skillet. Reduce heat to medium-low; simmer until thickened slightly, 1 to 2 minutes. Remove from heat. Stir in peas and parsley. Transfer to a 2-quart baking dish.
Mash: In a large pot, cover potatoes with 1 inch of water; add 1 tablespoon salt. Bring to a boil, then reduce heat to medium and simmer until tender, 12 to 15 minutes; drain. Return pot to medium heat; swirl in oil. Add cabbage and 1/2 teaspoon salt. Cook, stirring occasionally, until collapsed and tender, 7 to 9 minutes. Return potatoes to pot; mash with a potato masher. Add milk and butter, mashing and stirring until mixture is creamy and cabbage is distributed evenly. Season with salt and pepper. Spread mash evenly over lamb mixture; brush top with butter. Place on a rimmed baking sheet lined with parchment.
Bake until golden brown in places and bubbling along edges, 30 to 35 minutes. Let stand 10 minutes before serving. Pie can be refrigerated in an airtight container up to 2 days.
Cook’s Notes
For a creamier mash, press cooked potatoes through a ricer into the pot with cabbage before adding milk and butter.
Variations
Traditional shepherd’s pie is made with lamb, but you can also substitute ground beef or use a combination of lamb and beef.
This is on website called mathastuart.com go to the link here
