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The Luck of the Irish, Issue #009, March 15, 2005 --, March 14, 2005 |
| Hi, If you've recently subscribed to this newsletter, I'd like to welcome you aboard. I hope you enjoy the "read" and find the recipes I include here helpful. If you've received this as a forward from a friend, please consider subscribing to the ezine now. In this issue you will find: 1. This month's recipe selections--The Luck of the Irish Dessert Recipes 2. A cartoon by my son, Omri (our resident "starving artist") 3. What's New!
Every day's a holiday....or so the saying goes. On March 17th, St. Patrick's Day offers us (Irish and non-Irish alike) the opportunity to commemorate Bishop Patrick, an Irish patron saint. The holiday originated on the Emerald Isle, but made its way to America with the first Irish immigrants. Today, we mark the celebrations with the donning of "anything green", traditional Irish food, talk of leprechauns, four leaf clovers, pots of gold at the end of the rainbow, the luck of the Irish...and of course, the annual St. Patrick's Day parades (most famous in the cities of New York and Chicago). If you've never experienced standing on the sidelines of a parade, watching the floats go by, then put it on your list of "must dos!" Now you may be scratching your heads at this moment and wondering what this has to do with strawberries? It may be a stretch, but I found a correlation. Borrowing on the rainbow theme of this holiday, I'm suggesting some dessert recipes. Try them as an addition to your traditional corned beef, cabbage and potato meal. Most importantly, keep looking for that pot of gold...and ENJOY! Rainbow Party Cake
1 round 10" ready made angel food cake Instructions: Slice the cake width-wise, making four separate rings. Place one ring (bottom layer) on a serving dish. Using slightly soften ice cream, spread 1 pint of the ice cream over the bottom layer. Add the second ring of cake and spread it with the second pint of ice cream. Repeat this step two more times. Then ice the entire cake with the quart of strawberry ice cream. Place in freezer. Five minutes before serving time, remove the cake from the freezer. Sprinkle with the cookie crumbs and the toasted coconut. Makes 12 servings and is a sight to behold.
I've made no secret of my love of cheesecake. Here's a recipe that fits well with this holiday. Top it with my favorite fruit...you got it ...strawberries!
Ingredients: 24 ounces softened cream cheese Instructions: Preheat oven to 350 degrees. Combine the graham cracker crumbs and butter in a medium-size bowl. Press into the bottom of a 9-inch springform pan and bake for five minutes. Remove from oven and set aside. Cream the cheese and sugar. Beat in the eggs, flour, liqueur and vanilla until smooth. Pour the mixture into the crust and bake for 40 minutes. Turn the oven off but leave the cake inside for another 15 minutes. Remove from the oven and let cool. After the cheesecake has cooled, sprinkle white chocolate on top and garnish with fresh strawberries. Refrigerate 4-6 hours before serving.
Let's not leave the kid's out of the celebration. Here's a recipe that little hands can make!
Ingredients:
Instructions: Prepare according to package instructions, adding a few drops of green food coloring. Refrigerate for 5 minutes and then serve to your favorite "leprechauns". HINT: If you want to involve your younger kids in making this recipe, give each child a small, resealable plastic bag. Measure into the bag 1 tablespoon pudding mix, a few drops of food coloring, and a 1/2 cup of milk. Reseal the bag and let your child shake and squeeze to their heart's content. Place the bags in the refrigerator and wait 5 minutes. Give the kids some spoons and let them enjoy their creation! Here's a link to another St. Patrick's Day kid recipe
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