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Saint Patrick's Day!!!

© Marna Gatlin

The readers digest version of St Patrick:

He was a patron saint of Ireland, and born in Britain from a Roman family. Patrick was captured at 16 by I believe Irish raiders and then made into a slave. He spent several years as a slave, but then escaped, and thankfully made his way back to his family in the UK. He had a dream telling him to bring Christianity to the Irish. He want back to Ireland, baptizing many, Kings, and Chiefs alike. He even converted entire clans! One of my favorite stories about Saint Patrick is that he explains the notion of the Holy Trinity using the shamrock, which as you know is the national flower of Ireland. He is also said to have rid Ireland of snakes. I am not too sure about that one.

Anyhow, here are some of my favorite Saint Patrick's Day recipes, and may the luck of the Irish be with you.

Apple Mash
1 pound Cooking apples (Granny Smith is great!)

2 pounds potatoes (I prefer Yukon Golds)
1 tablespoon sugar (Bakers Confection Sugar is nice, smooth, and fine)
2 ounces salted butter

Peel potatoes. Cook in salted, boiling water. While potatoes are cooking,peel, core, and slice apples. Place in a pot with a tablespoon of water, and the sugar. Cook until soft. When the potatoes are cooked, drain and mash thoroughly. Beat in the apples and butter. This mash meshes really well with bacon, or fried herring. Serves 4

Traditional Corned Beef & Cabbage
3 lb. corned beef brisket
1 large onion
2 garlic cloves, minced
4 whole cloves
2 bay leaves
4 small potatoes, diced
2 c. baby carrots
2 lb. head of cabbage, cut into wedges

Wash corned beef in cold water; place in large kettle or Dutch oven.

Cover with water; add onions, garlic and seasonings. Cover and simmer about 3 hours or until tender.

Remove meat from broth. Add potatoes, carrots and cabbage; cover and cook for about 15-20 minutes.

Slice corned beef across the grain, making thin slices. Serve with vegetables. Makes about 6-8 servings.

I like to serve this with mustard or horseradish.

Irish Cream Cheesecake

1 c Graham Cracker Crumbs
1/4 c Sugar super fine
1/4 c butter, melted
1 Envelope Unflavored Gelatin
1/2 c Cold Water
1 c Sugar super fine
3 ea Large Eggs, Separated
16 oz Cream Cheese, Softened
2 T Cocoa
2 T Bailey's Irish Creme Liquor
1 c Whipping Cream, Whipped

Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and Bailey's Irish Creme, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls

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