On St. Patrick’s Day, everyone is Irish!
It’s the month of Sant Patrick’s Day which means the green will be flowing and if you’re not wearing green, watch out. Pinchers beware. According to folklore, you get pinched on St. Patrick’s day for not wearing green because green makes you invisible to leprechauns, and leprechauns like to pinch people (because they can!)
Saint Patrick’s Day is the celebration of the heritage and culture of the Irish in general, however it was particularly celebrated in remembrance of St Patrick, one of Ireland’s patron saints, who ministered Christianity in Ireland during the fifth century.
The celebrations of Saint Patrick’s Day generally involved public parades and festivals, céilís, and the wearing of green attire or shamrocks.
Although the dyeing of the River green and The St. Patrick’s Day Festival and Parade are canceled, San Antonio will still be continuing with the St. Patrick’s Day Artisan Show presented by Hiltons of San Antonio. Experience the beauty of the San Antonio River Walk at the Artisan Show by shopping over 40 handmade artisan booths including pottery, textiles, jewelry, woodwork, paintings, beadwork, and more.
Feasting on Saint Patrick’s Day features traditional Irish food, including corned beef, corned cabbage, coffee, soda bread, potatoes, and Shepard’s pie.
Personally, I really enjoy soda bread. It sounds crazy I know! You know the old saying don’t knock it till you try it? I know what you’re thinking, “I don’t even remotely know how one would make soda bread, do I just pour soda on bread?” Don’t worry, I am here to clear up any confusion.
Irish Soda Bread
Recipe courtesy of Ina Garten
4 cups of all-purpose flour, plus extra for currants.
4 tablespoons sugar
1 teaspoon baking soda
1 ½ teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into ½-inch dice.
1 ¾ cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants.
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.
“This is the best soda bread. The orange zest is the key.” – Diane O.
“Simple and delicious” – Laurie A.
“Love this recipe! So easy to make!” – KAL
The Ippodaro family is wishing you a pot o’gold and all the luck your heart can hold. Wherever you go, whatever you do, may the luck of the Irish be there with you!