En el artículo de esta semana os dejamos algunas recetas interesantes típicas de St. Patrick’s Day
St. Patrick’s Day is always on 17th March.
St. Patrick was patron saint and national apostle of Ireland who is credited with successfully bringing Christianity to Ireland.
March 17th is widely accepted as the date of St. Patrick’s death in A.D.461.
St. Patrick was born in Britain as Maewyn Succat. At age 16, he was kidnapped from his home on the west coast and carried off to Ireland to become a slave who worked as a shepherd. After six years, he escaped; upon returning home, he received his call in a dream to preach the Gospel. When he became a priest, his name was change to Patricius, and eventually, Patrick. He spread Christianity throughout the land.
The first St. Patrick’s Day parade in America was held in New York city in 1762.
We wear a shamrock on St. Patrick’s Day because, legend says, St. Patrick used its three leaves to explain the Holy Trinity.
There are a few dishes that are traditional on this day.
Here you can find some of them. Enjoy!
St. Patrick’s Day dinner recipes
Corned Beef and Cabbage
- 4 pounds corned beef
- Cold water
- 1 spring thyme, several springs parsley bound together
- 1 onion stuck with 6 cloves
- 2 onions
- 1 whole carrot
- 1 2 pound cabbage
Tie the beef neatly, put it into a large pot and cover it with cold water. No salt is needed. Add the other ingredients except the cabbage and bring very slowly to a boil with the lid off the pot so that you can see what is happening. Simmer very gently for 3 hours skimming as necessary. Remove the thyme, parsley, and cloved onion. Now add the cabbage which has been cut in 8 pieces and simmer for a further 15 minutes. Remove the meat and cut the string. Place on a hot platter and surroung with the drained cabbage. Dot with butter and sprinkle with finley cut parsley. Serve with horseradish or mustard sauce.
Luck of the Irish Peppermint Brownies
- 4 squares unsweetened chocolate
- 1/2 cup butter
- 2 cups sugar
- 4 eggs, beaten
- 1 teaspoon vanilla extract
- 1 cup sifted flour
Preheat oven to 325ºF. Grease a 9×9 inch baking dish.
In a double boiler over not-quite-simmering water, melt chocolate and butter and stir until smooth. Cool slightly. Stir in sugar. add eggs, one at a time, beating thoroughly. Stir in vanilla, then add flour. Spread in prepared pan and bake for 40 minutes. Cool in the pan.
- 1 container (16 ounces) cream cheese frosting
- 1/2 teaspoon peppermint extract, or more to taste
- 3 to 4 drops green food coloring
- 5 ounces semisweet chocolate
- 1/2 cup heavy cream or milk
Put cream cheese frosting into a bowl and add peppermint extract and food coloring. Spread evenly over cooled brownies.
In a pan over low heat, melt chocolate with heavy cream. Let cool slightly and drizzle or spread evenly over the frosting.
Let chocolate set up, at room temperature, and then cut brownies into squares.