We celebrate the usuals: Valentine’s Day, Easter, Halloween, Thanksgiving and Christmas. But, since I can remember St. Patrick’s Day has been a big deal. I chalk it up to Irish descent in the family — and because my beautiful, amazing mother created undying traditions to make each holiday memorable. Since St. Patrick’s Day falls on a Tuesday this year, we had our Irish feast this weekend. It included corned beef, carrots, Colcannon (the tastiest combination of mashed potatoes and cabbage), Irish soda bread, Guinness and Harp beers (for those who can indulge). For dessert? Mint Chocolate Chip ice cream – why? Because it’s green.
I made a gluten-free, dairy-free version of my favorite item from this St. Patty’s Day menu: Irish Soda Bread. I modified a recipe my mom had on hand from a 1994 Sunset magazine — if it ain’t broke, right? It turned out perfectly and I love everything about it. It’s simple ingredients, unusual shape, density and utility. It’s subtly sweet flavor balances out the salty, spicy, meatiness of the corned beef. We’ll top the left over soda bread with raspberry preserves and have it with black coffee as breakfast.
And don’t worry, the festivities aren’t over. We’ll wear green on the 17th, have green eggs and ham and use leftovers to celebrate all over again. HAPPY ST. PATRICK’S DAY from us.