Category Archives: St. Patrick’s Day

Springtime Holiday Breads

Photo Mar 16, 6 47 29 PM SPRINGTIME HOLIDAY BREADS

Click on the photo to enlarge and then the back arrow to return to original size.

Hi Everyone, 

This year Bob and I have plans to go out on St. Patrick’s Day so there will be no St. Patrick’s Day tablescape from DishingwithDiane- sorry.  I am too busy running around and quite honestly, I ran out of time.

Instead, I wanted to share with you my recipes for two traditional holiday breads this time of year.

For St. Patrick’s Day, celebrated on March 17th — I made Irish Soda bread with caraway seeds and lots of raisins. One of Bob’s favorites. I will be serving this with apples and Kerrygold (love that brand) aged cheddar.

Photo Mar 16, 8 08 58 PM - IRISH SODA BREAD

Here is the recipe I use for Irish Soda bread from Melissa Clark at the NY Times…

INGREDIENTS

  • Butter for greasing pan plus 1/4 cup unsalted butter, melted
  • 3 cups all-purpose flour
  • ⅔ cup sugar
  • 1 tablespoon baking powder
  • 1 ½teaspoons salt
  • 1 teaspoon baking soda
  • 1 ¾ cups buttermilk
  • 2 eggs, well beaten
  • 1 ½ cups raisins or currants
  • 1 tablespoon caraway seeds 
  • Good aged Cheddar cheese, for serving
  • Tart apples, cut into slices, for serving 

PREPARATION

  1. Preheat oven to 350 degrees. Grease a 10-inch oven-proof skillet and line with parchment or waxed paper.
  2. In a bowl, whisk together the flour, sugar, baking powder, salt and baking soda. In a separate bowl, combine the buttermilk, eggs and 2 tablespoons melted butter. Add wet ingredients to dry and stir until just combined. Do not over-mix. Stir in the raisins or currants and caraway seeds.
  3. Pour batter into skillet. Brush top with remaining butter. Bake until golden and firm to touch, about 1 hour. Cool 10 minutes before slicing and serving with Cheddar and apples.

********************************************************

For St. Joseph’s Day, celebrated on March 19th — I made St. Joseph Day Bread with anise seeds (which gives the bread a mild licorice flavor). This is one of my favorites.

Photo Mar 16, 6 32 33 PM ST JOSEPH BREAD

This bread is usually part of the St. Joseph’s Day altar (or table ) to honor St. Joseph. Each year my grandmother served this bread along with other traditional foods for this day such as minestrone soup, fava beans and bucatini pasta in a garlic, oil, and anchovy sauce ( before you even think it, it is not fishy) topped with toasted bread crumbs.

If you want to read more about this holiday and want additional recipes,

here is my link to a previous St. Joseph Day post 

 https://dishingwithdiane.com/2017/03/18/st-josephs-day-2017/

 

Photo Mar 16, 6 34 23 PM ST JOSEPH STATUE

Here is the recipe I use for St. Joseph’s Day Bread from the website, Mangia Bene Pasta

(Makes 1 loaf – approx. 18-inches in length)

Ingredients:

2/3 cup warm milk, 105 – 115 degrees F.
1 (1/4-ounce) package dry active yeast
3 cups bread flour, divided
1/4 cup sugar
1 teaspoon salt
2 tablespoons melted butter
2 eggs
1/2 teaspoon anise seed or 1 teaspoon anise extract       

Egg wash: 1 egg mixed with 1 tablespoon water
Sesame seeds

Directions:

Stir the yeast into the warm milk and allow to rest for 10 minutes.

Pour the yeast mixture into the bowl of an electric mixer. Add 1 cup of flour, sugar, salt, and melted butter. Beat the mixture with the paddle attachment for 2 minutes. Add the eggs, anise seed or extract, and another cup of flour.
Beat for 2 more minutes.

Change from the paddle attachment to a dough hook. Add the remaining flour, 1/4 cup at a time, until the dough starts to come together. You may not need to add all of the flour. Then allow the dough hook to knead the dough on medium for 3 to 4 minutes. Transfer the dough to a greased bowl. Cover and allow to rise in a warm place until doubled in volume, about 1 hour.

Punch the dough down and divide it into 2 equal pieces. Roll each piece into a 20 – 22-inch rope. Place the 2 ropes on a parchment lined baking sheet.
Loosely twist the ropes together, tucking the ends under. Cover and allow to rise until doubled in size, about 30 – 40 minutes.

Preheat the oven to 350 degrees F.
Brush the loaf with the eggwash and sprinkle liberally with sesame seeds.
Bake for 30 to 35 minutes or until golden brown. Transfer to a wire rack to cool.

**************************************************

I hope you enjoy both the recipes and the holidays with your family and friends. Until my next post, make everyday a celebration!

Stay well, 

Diane

Thank you for visiting my blog.

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St. Patrick’s Day 2017

St_Pats_2017-jpg - ST PATS 2017 -2

photo courtesy of Mr. Odd

(Click PHOTO to enlarge and then back arrow to return to original size)

Hi everyone,

I hope you are all well.

I can’t believe that it is St. Patrick’s Day already and we are right around the corner from Spring; although here in the northeast, it feels like winter won’t go away with frigid temperatures and snow. 

Hopefully the weather will get warmer for the St. Patrick’s Day parade down Fifth Avenue in NYC.

For St. Patrick’s Day, I am becoming “a little bit Irish” and making the traditional meal of corned beef and cabbage with carrots and potatoes.

This year instead of boiling the cabbage with the corned beef, I made fried cabbage with bacon, onions and garlic. We liked it much better than boiled.

The non baker in me, even made an Irish Soda bread.

(All recipes at the end of the blog).

Photo Mar 16, 11 54 52 PM BYUFFET

I set my tablescape and celebrated a little early this year because St. Patrick’s Day falls on Friday; and if you are like me and follow Lent, there is no meat on Friday so I celebrated on Thursday night to enjoy the corned beef.

I know there is dispensation to eat meat on Friday this year, specifically for this holiday, but I just can’t do it. I have to follow my Lenten rules that I have been following since I was a child.

**********

It is very hard to make a completely different tablescape for “annual holidays” so you might see some familiar items on my table from past years along with some new purchases.

So let’s get started.

I love my juniper green lace shamrock tablecloth overlay so I am using that again. This year, instead of a white tablecloth underneath, I am using gold.

Photo Mar 16, 11 43 40 PM - OVERLAY

My placemat is woven in various shades of green around the border and a solid kelly green center.

To compliment the gold accent from the tablecloth, I am using a gold charger.

Photo Mar 16, 11 43 25 PM CHARGERS

The dishes are my annual St. Patrick’s Day choice. Moss green dinner plates and a darker pine green salad plate.

I’ve added another layer of dishes and it is a paper dessert plate with a rainbow, shamrocks and a pot of gold. The shades of green on the paper dish match the placemat border.

Photo Mar 16, 11 45 08 PM DISHES

For napkins, I am using pine green bandannas with kelly green and white shamrocks; and lime green woven napkin rings.

(You can use items for more than it’s original purpose.)

Photo Mar 16, 10 52 25 PM (1) NAPKIN 2

The glasses are my Marshalls find back in the day. Clear glass with shamrocks and this year I added some white and green shamrock straws.

Photo Mar 16, 9 45 18 PM GLASS

 The flatware is pearl white.

Photo Mar 16, 11 41 56 PM FLATWARE

Now for the centerpiece. The main focus of the centerpiece is my Leprechaun.

The little”unfriendly” Irish fairy that hides his pot of gold; but this leprechaun looks friendly enough for the table.

Photo Mar 16, 9 46 01 PM - LEPRECHAUN

Next to him are two emerald green garland shamrocks that came on stands.

(Usually they are a front window decoration).

Photo Mar 16, 9 46 57 PM - GLITTER SHAMROCK

And next to the shamrocks are small potted four leaf clovers, for some “good luck”.

(Of course they are artificial because I kill all live plants)

Photo Mar 17, 1 07 22 AM - POTTED CLOVER

All together I think they make the cutest centerpiece.

There is a lot of GREEN on this table in all shades, with Leprechauns popping out all over the place.

Photo Mar 16, 11 50 36 PM CENTERPIECE

For some table accents, I scattered kelly and pine green glass and gold nugget table confetti along with some glittered shamrocks.

Photo Mar 16, 11 47 40 PM CONFETTI

Each guest receives their own pot of gold at the top of their place setting…

(You could use gold chocolate coins in the cauldrons too.)

Photo Mar 16, 9 49 50 PM (1) POT OF GOLD

I saw these fans in the Oriental Trading catalog this year and I just had to make the purchase.

 Kelly green paper shamrock personal fans.

Photo Mar 16, 11 38 07 PM PAPER FAN 2

Dangling from the chandelier are three darling Leprechauns.

Photo Mar 17, 1 08 06 AM DANGLERS

With the table set, I am now ready for my corned beef and cabbage dinner. As I said, this year was fried cabbage with bacon instead of boiled. Good choice.

Photo Mar 16, 8 33 01 PM - DINNER PLATE

I am happy to say that I did find a recipe in the New York Times for Irish soda bread and gave it a try. It came out a little flatter than I expected but I think that my pan was just a little too wide. All in all not bad for a first try. I’ll get a different pan next year.

Photo Mar 16, 9 32 18 PM SODA 2

Photo Mar 16, 9 35 08 PM SLICE SODA

The suggestion in the recipe was to serve the bread with apples and Irish cheese. I bought apples and some Irish Dubliner cheese and went one step further and purchased Kerrygold Irish butter.

Photo Mar 16, 9 42 20 PM CHEESE AND APPLES

Photo Mar 16, 11 53 47 PM INTRO

And that finishes my St. Patrick’s Day tablescape for 2017.

I hope you have a wonderful St. Patrick’s Day !

Have a green bagel, wear green clothing, watch a parade and have a great day!

st-patricks-day9 ST PATS DAY - DR ODD IRISH BLESSING

photo courtesy of Virginia is for lovers

(Remember, ALL recipes at the end of the post)

Until my next post, make everyday a celebration!

Diane

Place Setting

Photo Mar 17, 1 08 50 AM PLACE SETTING

Table Details

Gold tablecloth from Party City

Juniper green lace shamrock tablecloth overlay from Amazon

Green placemats from Homegoods

Gold charger from Pier 1

Moss green dinner plate from from Amazon (by Gibson- pattern: Green Aruba)

Dark pine green salad plate from a long time ago…Had them too long to remember the pattern or where I purchased them

Pearl white flatware from Amazon

Pine green shamrock bandannas from Oriental Trading

Leprechaun danglers from Oriental Trading

Lime green woven napkin rings from Bed, Bath & Beyond

Shamrock glasses from Marshalls

Shamrock straws & St. Patrick’s dessert plate from Oriental Trading

Kelly green paper Shamrock fans from Oriental Trading

Kelly & pine green glass and golden nugget table confetti from Pier 1

Glitter shamrock paper table scatter from Party City

Mini black cauldrons with pots of gold coins from Party City

Emerald green glittered shamrocks on stands from Michael’s Arts and Crafts

Four Leaf Clover plants from Michael’s Arts and Crafts

********************************

Recipes

Slow Cooker Corned Beef and Cabbage

Serves 4

Prep time: 10 minutes

Cooking time: 8 1/2 hours

Optional cooking time: 2 hours LOW – then 2 hrs HIGH – then 1 hr LOW)

Ingredients

6 red potatoes or fingerling potatoes, halved

4 carrots, cut into 1/2-inch chunks

1 medium onion, cut into 1/2-inch chunks

1 (4 to 5-pound) corned beef, rinsed

3 large bay leaves

1 tsp ground thyme (or 1 sprig of fresh thyme)

1 teaspoon black pepper corns

1 tablespoon Dijon mustard or dark mustard with horseradish

8 ounces beer (any unflavored kind will do; you can substitute water here, as well)

2 cups low sodium chicken stock or water

1 medium head of cabbage, cut into 2-inch wedges

Directions

  1. Place potatoes, carrots, and onion in the bottom of a large slow cooker pot.
  2. Rinse the corned beef and lay it over the vegetables. Add in bay leaves, pepper corns, and Dijon mustard.
  3. Pour beer and stock over everything. Make sure liquid covers most of the corned beef; if not, add more water or stock. Cover and cook on low setting for 8 hours.
  4. Add the cabbage to the slow cooker and cook until cabbage is just tender (about 30 minutes).
  5. Remove the meat to a cutting board, cover with foil and let it rest for 10-15 minutes before slicing.
  6. Slice on the diagonal against the grain
  7. Serve with the veggies and extra mustard

*****************************************

Fried Cabbage with Bacon, Onion and Garlic

Recipe By: Kathi Richards Smith…. from 2017 All Recipes.com

Ingredients

    • 6 slices bacon, chopped
    • 1 large onion, diced
    • 2 cloves garlic, minced
    • 1 large head cabbage, cored and sliced
    • 1 tablespoon salt, or to taste
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1/8 teaspoon paprika

    Directions

    1. Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

***********************************

Irish Soda Bread

Recipe by: Melissa Clark…The New York Times

INGREDIENTS

  • Butter for greasing pan plus 1/4 cup unsalted butter, melted
  • 3 cups all-purpose flour
  • ⅔ cup sugar
  • 1 tablespoon baking powder
  • 1 ½teaspoons salt
  • 1 teaspoon baking soda
  • 1 ¾ cups buttermilk
  • 2 eggs, well beaten
  • 1 ½ cups raisins or currants
  • 1 tablespoon caraway seeds
  • Good aged Cheddar cheese, for serving
  • Tart apples, cut into slices, for serving

PREPARATION

  1. Preheat oven to 350 degrees. Grease a 10-inch oven-proof skillet and line with parchment or waxed paper.
  2. In a bowl, whisk together the flour, sugar, baking powder, salt and baking soda. In a separate bowl, combine the buttermilk, eggs and 2 tablespoons melted butter. Add wet ingredients to dry and stir until just combined. Do not overmix. Stir in the raisins or currants and caraway seeds.
  3. Pour batter into skillet. Brush top with remaining butter. Bake until golden and firm to touch, about 1 hour. Cool 10 minutes before slicing and serving with Cheddar and apples.

f07cb28127c0f7cb16c8e374ae00535c END OF BLOG - ST PATS

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Saint Patrick’s Day

--pot of gold

(photo credit-dullesairportrotary.org)

Saint Patrick’s Day is March 17th

At the end of the post I have included my recipe for

Crock Pot Corned Beef and Cabbage

and a link to website Foxeslovelemons.com for a recipe for Mini Shepherd’s Pie; just in case you want a change from Corned Beef and Cabbage.

 Well it’s time for the wearing of the green. On Saint Patrick’s Day everyone is a little Irish.

When Saint Patrick’s Day comes around each year, I immediately think of the Saint Patrick’s Day Parade on 5th Ave in Manhattan, corned beef and cabbage, shamrocks, Irish soda bread, bagpipes and green bagels for breakfast.

(click on photos to enlarge)

2015-03-14 23.07.48- INTRO TABLE

I chose to include another symbol of Saint Patrick’s Day at my table and that is the Leprechaun. A leprechaun is an Irish fairy who looks like a small, old man 2 feet tall. Legend has it that they are unfriendly BUT they also have a hidden pot of gold! 

2015-03-14 17.52.45- LEPRECHAUN

Of course this tablescape had to center around the color green, so here we go. The tablecloth is green lace with a shamrock pattern which I placed over a simple white tablecloth. I found the cutest placemats in Homegoods when I went in looking for a pastel blue tablecloth (didn’t find the blue tablecloth by the way) but fell in love with these placemats. I didn’t even think of using them for Saint Patrick’s Day until I took my green dishes out and noticed the colors in the placemat border matched the color of the dishes. I originally thought to use these placemats with my “watermelon” dessert dishes for the summer. (We’ll get to those on another post).

2015-03-14 17.04.30- LACE TABLECLOTH

2015-03-14 17.05.35- PLACEMAT

I used a white charger plate followed by a green dinner plate and then a darker green salad plate. See how the dishes picked up all the shades of green in the placemat border? Kelly green is usually the Saint Patrick’s Day green but with all my dishes, that is the color that I don’t own. (I have to work on that).

2015-03-15 01.05.52- DISH TRIO

To brighten up the table a bit (and not have a green overload), I added white napkins instead of green with dark green napkin rings. Just for a little fun, I placed a few felt shamrocks that I bought in Party City on each salad plate; along with a mini glass shamrock for “good luck”.  The table looked a little bare so I added some Saint Patrick’s Day confetti of shamrocks and gold nuggets scattered on the table.

2015-03-14 23.07.30 - POT OF GOLD ON PLATE

2015-03-14 23.15.42 - SHAMROCKS AND NUGGETS

Topped each place setting off with an individual pot of gold  (this time only gold chocolate coins) for each guest and added my shamrock glasses. I love these glasses. They were a great find for me many years ago in Marshalls; because you don’t often see glassware for this holiday that aren’t acrylic. These are a little larger than I would have liked and very thick glass, but they work. I used a green glitter shamrock as a coaster so the glasses would be highlighted against the tablecloth.

2015-03-15 01.05.44- GOLD COINS

2015-03-14 23.10.50- SHAMROCK GLASS

Now on to the centerpiece. I had to display my leprechaun surrounded by his pot of gold. I used a plastic Kelly green cauldron for my base. I didn’t want to fill the entire cauldron with coins (that would take me forever); so I stuffed newspaper 3/4 of the way in the cauldron and then added a little more green with vase filler in various shades of green and gold. A few gold coins here and there and we are done with the centerpiece.

2015-03-14 23.19.52- CAULDRON

I needed a little bit more pizzazz for the table, so I took two glittery garland shamrocks that came on stands from my Saint Patrick’s Day decorations in the front window. I normally display these shamrocks with other Saint Patrick’s Day decorations; but this time I added them to the tablescape. I placed them on each side of the centerpiece and it makes the table complete. (Remember, shop your house first for tablescape decorations).

2015-03-14 23.07.48- INTRO TABLE

2015-03-14 17.57.21-  SHAMROCK ON STAND

And what is a Saint Patrick’s Day table without Irish Soda Bread, so I went out to buy that too. (Purchased this one in an Italian bakery so I’ll let you know if it has that old fashioned traditional Irish Soda Bread taste).

2015-03-14 18.00.42 - IRISH SODA BREAD

Table Setting

2015-03-14 23.08.13 -TABLE SETTING

Table Setting Details

White tablecloth and napkins – from Linens and Things

Green napkin rings – from Bed, Bath and Beyond

Green lace shamrock tablecloth – from Amazon

Placemats – from Homegoods – NEW purchase!

White charger plate – from Pfaltzgraff

Green Dinner Plate – from Amazon (by Gibson- pattern: Green Aruba)

Dark Green Salad Plate – Had them too long to remember the pattern or where I purchased them

Mini black cauldrons, chocolate coins, felt shamrocks – from Party City

Glass table confetti – from Pier I

Vase filler –  from Pier I

Leprechaun – from Oriental Trading – a few years ago

Shamrock Glasses – from Marshalls

Glittered shamrocks on stands – from Michael’s Arts and Crafts

Flatware –  my every day silver and gold set

Irish Soda Bread – from Alpine Bakery, Smithtown NY

As I mentioned in my Chinese New Year post, I am fascinated by other cultures and customs and every year when I make the traditional corned beef and cabbage and eat Irish soda bread, I often wondered, why these foods for this holiday? So I did some research and this is what I found out, just in case you were curious too.

Corned Beef and Cabbage

corned beef and cabbage

photo credit- hecooksshewines.com

Corned Beef and cabbage isn’t actually the national dish of Ireland. You wouldn’t eat it on Saint Patrick’s Day in Dublin. During the time of the Irish immigration to the U.S., the first generation of Irish- Americans were in search of the comforting tastes of their homeland. On Saint Patrick’s Day that meant boiled bacon. But the immigrants were too poor to afford the high price of pork and bacon products. Instead, they turned to the cheapest cut of meat available: beef brisket. The corned beef was paired with cabbage, as it was one of the cheapest vegetables available to the Irish immigrants.

Irish Soda Bread

Irish-Soda-Bread

photo credit- recipegirl.com

I couldn’t find an exact answer as to why Irish Soda Bread is served on Saint Patrick’s Day, but Irish Soda Bread is a traditional product of Ireland and therefore brought over with the immigrants. 

And that is my tablescape for Saint Patrick’s Day. It was a pleasure sharing my ideas with you. I hope this post gave you some new ideas for your Saint Patrick’s Day table.

2015-03-14 17.59.33- EXTRA LEPRECHAUN

“May the leprechauns be near you,
To spread luck along your way.
And may all the Irish angels,
Smile upon you St. Patrick’s Day.”

Until my next post, stay well and make every day a celebration!

Diane

Thank you for visiting my blog. If you enjoy the posts, please spread the word and ask your family and friends to follow. Thank you. 

Recipes

My dear friend Nancy Lucas and I had very similar recipes for crock pot Corned Beef and Cabbage, so the following recipe is a combination of the two…

Slow Cooker Corned Beef and Cabbage

Serves 4

Prep time: 10 minutes

Cooking time: 8 1/2 hours

Optional cooking time: 2 hours LOW – then 2 hrs HIGH – then 1 hr LOW)

Ingredients

6 red potatoes or fingerling potatoes, halved

4 carrots, cut into 1/2-inch chunks

1 medium onion, cut into 1/2-inch chunks

1 (4 to 5-pound) corned beef, rinsed

3 large bay leaves

1 tsp ground thyme (or 1 sprig of fresh thyme)

1 teaspoon black pepper corns

1 tablespoon Dijon mustard or dark mustard with horseradish

8 ounces beer (any unflavored kind will do; you can substitute water here, as well)

2 cups low sodium chicken stock or water

1 medium head of cabbage, cut into 2-inch wedges

Directions

  1. Place potatoes, carrots, and onion in the bottom of a large slow cooker pot.
  2. Rinse the corned beef and lay it over the vegetables. Add in bay leaves, pepper corns, and Dijon mustard.
  3. Pour beer and stock over everything. Make sure liquid covers most of the corned beef; if not, add more water or stock. Cover and cook on low setting for 8 hours.
  4. Add the cabbage to the slow cooker and cook until cabbage is just tender (about 30 minutes).
  5. Remove the meat to a cutting board, cover with foil and let it rest for 10-15 minutes before slicing.
  6. Slice on the diagonal against the grain
  7. Serve with the veggies and extra mustard

Mini Shepherd’s Pie

Mini-Shepherds-PIes3-600x896

This recipe is brought to you by Foxeslovelemons.com website.

Due to copyright laws, I cannot post the recipe on my blog.

Click on the link above to visit that website for the recipe.


images- st patrick's leprecaun