If February is known for Presidents' Week, March is known for two popular saints: Saint Patrick and Saint Joseph.
They are among the most well-known saints, and each is identified with a culture - St. Patrick with the Irish and St. Joseph with the Italians.
As an Italian friend of mine made sure I was aware, St. Patrick was actually Italian and adopted by the Irish. According to www.catholic-forum.com, he was born Maewyn Succat in Scotland to Roman parents and was kidnapped and sold into slavery in Ireland when he was sixteen.
He escaped, became a priest and bishop and was sent to England and Ireland to bring Christianity to the people. Because of the influence of St. Patrick, Ireland went from a country of illiteracy and atheism to a country where all of the greatest books of literature and religion could be found in monasteries.
Saint Patrick's Day is a big holiday in both Ireland and the United States. In Ireland, it is a week-long celebration, with street theater, fireworks and music. Over one million people visit the city of Dublin to celebrate St. Patrick's Day week. In Ireland, people attend Mass in the morning and then have a big family dinner in the afternoon.
When the Irish immigrated to America, they brought their St. Patrick's Day traditions with them. New York City has a large St. Patrick's Day Parade that marches past the beautiful St. Patrick's Cathedral on Fifth Avenue.
Chicago has a large parade, and every year they dye the river water green with food coloring. Boston markets its St. Patrick's Day celebration as a major tourist attraction.
Syracuse has a big Irish population and they celebrate with a big parade. The Irish section, known as Tippary Hill, paints the center road divider green and on their stoplight, the green light is on the top. Coleman's Restaurant is the place to be on St. Patrick's Day and green beer is on tap, of course.
Auburn has many residents of Irish heritage. The Irish settled in the west end of the city, on Chapman and Fitch avenues. Holy Family Church on North Street was the church that the Irish families attended and to this day still has many parishioners of Irish descent.
The Ancient Order of Hibernians, an organization dedicated to keeping the traditions of the Irish alive, has a club on VanAnden Street. They serve delicious Lenten fish and shrimp dinners available for eat-in or take- out on Fridays during Lent.
My mother's family is of Irish descent. Her grandmother, Mae Brady Emerson, was Irish.
I'm trying to find some information on Mae and her brother, called "Diamond Jim" Brady. They lived on Fitch Avenue in the early 1900's. (If anyone can help me, e-mail me at laruediane2000@yahoo.com)
Every St. Patrick's Day, we have a big family dinner at my house, with the traditional corned beef and cabbage, Champ mashed potatoes, carrots and Irish Bread Pudding with Caramel Whiskey Sauce.
I found a wonderful website looking for some different Irish recipes - www.fabulousfoods.com. It's got recipes, craft ideas, helpful tips and lots more for all occasions. They had some alternate ideas for St. Patrick's Day dinner, including Irish Lamb Stew, Colcannon (potatoes made with kale, leeks and cream) and Scones with raisins.
Traditional Irish foods include little beef; many recipes use lamb because sheep are a big commodity in Ireland. Ham and bacon are also popular. Vegetables such as leeks, onions and potatoes are a staple in many recipes. Soda bread is always found on an Irish St. Patrick's Day table.
St. Joseph's Day is a traditional Italian celebration begun in Sicily, honoring the husband of Mary, mother of Jesus Christ. During the Middle Ages, villages started celebrating this day by building a Saint Joseph altar and placing it in the middle of the village. They did this to honor St. Joseph, whom they believed answered their prayers to end a drought.
The poor of the village were invited to attend the celebration and feast on the many dishes brought to the table. This evolved into people having a St. Joseph Table in their own homes to honor Joseph on this day.
Since the feast day falls during Lent, meatless food is served. The main dish associated with this day is Pasta Con Murdica, pasta with sawdust. Pasta is made and tossed with oil and topped with breadcrumbs, which looks like sawdust on top. This is meant to represent Joseph's work as a carpenter. No red sauce is served with the pasta.
According to tradition, breads, cakes and cookies are prepared just for the altar. The table is decorated with white, yellow and green linens. A picture or statue of St. Joseph or the Holy Family is set at the head of the table. Lighted candles should be on the table.
Much of the food served at St. Joseph's Day Table is symbolic. Oranges and lemons symbolize riches. Bread represents the basic food needed for survival, basic needs that Joseph provided for his family. Fish is served to represent safe journeys. Sometimes breads were baked in the shape of shellfish.
Fruits and vegetables (artichokes are traditional) reflect the bountiful harvest; sweet pastries, like cannoli, cream puffs and crispelle, represent happiness. The one item that is always on a St. Joseph Table is fava beans. It was the one crop that continued to grow during the famine in Italy. Many people relied on fava beans to avoid starvation.
To stay true to the tradition of helping the poor, today many churches host a St. Joseph's Day Table and collect donations for the poor. St, Alphonsus Church is hosting a St. Joseph's Day Table on Saturday following the 4 p.m. Mass on Saturday. Parishioners will bring a meatless dish-to-pass and donations will be collected for their Food Pantry. For more information, call the rectory at 315-252-7261.
The Italian Heritage Society of Auburn and Cayuga County celebrate locally with a Mass at St. Francis Church and a traditional St. Joseph Day dinner at the Holiday Inn.
I can't end this column without wishing Sister Walter Anne and Sister Helen Therese a very happy St. Patrick's Day and St. Joseph's Day, their feast day. We think of you and Father Gardner often.
I need some good Easter recipes - email me at laruediane2000@yahoo.com or mail to Diane La Rue, c/o the Citizen, 25 Dill St., Auburn, NY 13021. Thanks to Joanne for the nice e-mail she sent last week from sunny Florida.
This week we have two traditional St. Patrick's Day recipes.
Irish Lamb Stew-www.fabulousfoods.com
2 small onions, cut into rings
3 medium carrots, diced
2 turnips, diced
2 celery stalks,chopped
1 small cabbage, cut into pieces
2 pounds lamb shoulder, cut into 3" pieces, salt and pepper to taste
4 cloves garlic, minced
4 small potatoes, diced
2 teaspoons marjoram
Directions: Put lamb into large stock pot and cover with water. Season with salt and pepper, cover and simmer 20 minutes. Add the vegetables, garlic and potatoes and simmer another 25-30 minutes covered. Season with marjoram and additional salt and pepper and serve.
Irish Bread- www.fabulousfoods.com
3 cups flour
1/4 cups sugar
3 teaspoons baking powder
1/4 cup butter, softened
1 1/3 cup buttermilk
zest of 1 orange and 1 lemon
1 teaspoon baking soda
1 whole egg
1 egg, separated
1 cup raisins
1/2 Cup currants
2 tablespoons caraway seeds
Directions: Pre-heat oven to 400F.
Soak currants for 3 minutes in tap water and drain well.
Sift first 3 ingredients in large bowl. Work butter in with hands. Set aside.
In a separate bowl, mix remaining ingredients except one egg yolk, then add to dry ingredients. Grease an oven proof skillet with vegetable shortening. Spread dough in pan and top with beaten egg yolk. Bake for 35-45 min or until nicely browned. Remove immediately from pan when finished baking.
St. Joseph Day gets equal time with two recipes.
Minestrone Soup -- from www.catholicculture.org
Ingredients
1/2 pound. fresh beans
2 carrots, diced
1/2 small cabbage, shredded
1 cup fresh peas
2 potatoes, diced
1 small stalk celery (remove leaves)
1 onion, diced
1 squash, peeled and diced
1 1/2 ounces ham, diced (optional)
1 clove garlic (optional)
1 tablespoon lard
Salt to taste
Pepper to taste
2 tablespoons tomato paste or sauce (optional)
2 ounces. rice, cooked
Parmesan cheese, grated
Directions: Clean and wash vegetables. Place beans and carrots into a pot, cover with water and let simmer until half done. Add cabbage, peas, potatoes, celery, onion, and squash. Fry diced ham lightly with garlic and add ham, lard, and chopped parsley to soup. Salt and pepper to taste. If soup is too thick, add more water and let simmer for half an hour. A little tomato paste or sauce may be added to soup. Add cooked rice. Before serving, sprinkle generously with grated Parmesan.
St. Joseph's Cream Puffs -Sfinge - www.catholicculture.org
Ingredients
1/2 cup butter or margarine
1 cup boiling water
1 cup flour
A few grains salt
4 eggs
Ricotta Filling (see recipe)
Orange-flavored confectioners sugar icing
Directions :Put butter or margarine and water in saucepan; bring to boiling point. Mix flour and salt; add all at once; mix well. Cook, stirring constantly, until mixture forms smooth, compact mass. Remove from heat. Add unbeaten eggs, one at a time, beating vigorously after each addition. Drop by tablespoon on greased baking sheet 2 inches apart. Bake at 400 degrees farenheight for 35 minutes or until thoroughly browned and set. Cool. Make slit with sharp-pointed knife near bottom of puff. Fill with Ricotta Filling (see recipe). Glaze lightly with orange-flavored confectioners sugar icing. Makes about 12 puffs.
Ricotta filling
ingredients
1 pound ricotta or farmer cheese
1/2 cup sugar
2 squares unsweetened chocolate, grated
A few drops almond extract
Directions: Combine ricotta and sugar. Mix thoroughly. Stir in grated chocolate and flavoring.
Directions: Combine ricotta and sugar. Mix thoroughly. Stir in grated chocolate and flavoring.
As an Italian friend of mine made sure I was aware, St. Patrick was actually Italian and adopted by the Irish. According to www.catholic-forum.com, he was born Maewyn Succat in Scotland to Roman parents and was kidnapped and sold into slavery in Ireland when he was sixteen.
He escaped, became a priest and bishop and was sent to England and Ireland to bring Christianity to the people. Because of the influence of St. Patrick, Ireland went from a country of illiteracy and atheism to a country where all of the greatest books of literature and religion could be found in monasteries.
Saint Patrick's Day is a big holiday in both Ireland and the United States. In Ireland, it is a week-long celebration, with street theater, fireworks and music. Over one million people visit the city of Dublin to celebrate St. Patrick's Day week. In Ireland, people attend Mass in the morning and then have a big family dinner in the afternoon.
When the Irish immigrated to America, they brought their St. Patrick's Day traditions with them. New York City has a large St. Patrick's Day Parade that marches past the beautiful St. Patrick's Cathedral on Fifth Avenue.
Chicago has a large parade, and every year they dye the river water green with food coloring. Boston markets its St. Patrick's Day celebration as a major tourist attraction.
Syracuse has a big Irish population and they celebrate with a big parade. The Irish section, known as Tippary Hill, paints the center road divider green and on their stoplight, the green light is on the top. Coleman's Restaurant is the place to be on St. Patrick's Day and green beer is on tap, of course.
Auburn has many residents of Irish heritage. The Irish settled in the west end of the city, on Chapman and Fitch avenues. Holy Family Church on North Street was the church that the Irish families attended and to this day still has many parishioners of Irish descent.
The Ancient Order of Hibernians, an organization dedicated to keeping the traditions of the Irish alive, has a club on VanAnden Street. They serve delicious Lenten fish and shrimp dinners available for eat-in or take- out on Fridays during Lent.
My mother's family is of Irish descent. Her grandmother, Mae Brady Emerson, was Irish.
I'm trying to find some information on Mae and her brother, called "Diamond Jim" Brady. They lived on Fitch Avenue in the early 1900's. (If anyone can help me, e-mail me at laruediane2000@yahoo.com)
Every St. Patrick's Day, we have a big family dinner at my house, with the traditional corned beef and cabbage, Champ mashed potatoes, carrots and Irish Bread Pudding with Caramel Whiskey Sauce.
I found a wonderful website looking for some different Irish recipes - www.fabulousfoods.com. It's got recipes, craft ideas, helpful tips and lots more for all occasions. They had some alternate ideas for St. Patrick's Day dinner, including Irish Lamb Stew, Colcannon (potatoes made with kale, leeks and cream) and Scones with raisins.
Traditional Irish foods include little beef; many recipes use lamb because sheep are a big commodity in Ireland. Ham and bacon are also popular. Vegetables such as leeks, onions and potatoes are a staple in many recipes. Soda bread is always found on an Irish St. Patrick's Day table.
St. Joseph's Day is a traditional Italian celebration begun in Sicily, honoring the husband of Mary, mother of Jesus Christ. During the Middle Ages, villages started celebrating this day by building a Saint Joseph altar and placing it in the middle of the village. They did this to honor St. Joseph, whom they believed answered their prayers to end a drought.
The poor of the village were invited to attend the celebration and feast on the many dishes brought to the table. This evolved into people having a St. Joseph Table in their own homes to honor Joseph on this day.
Since the feast day falls during Lent, meatless food is served. The main dish associated with this day is Pasta Con Murdica, pasta with sawdust. Pasta is made and tossed with oil and topped with breadcrumbs, which looks like sawdust on top. This is meant to represent Joseph's work as a carpenter. No red sauce is served with the pasta.
According to tradition, breads, cakes and cookies are prepared just for the altar. The table is decorated with white, yellow and green linens. A picture or statue of St. Joseph or the Holy Family is set at the head of the table. Lighted candles should be on the table.
Much of the food served at St. Joseph's Day Table is symbolic. Oranges and lemons symbolize riches. Bread represents the basic food needed for survival, basic needs that Joseph provided for his family. Fish is served to represent safe journeys. Sometimes breads were baked in the shape of shellfish.
Fruits and vegetables (artichokes are traditional) reflect the bountiful harvest; sweet pastries, like cannoli, cream puffs and crispelle, represent happiness. The one item that is always on a St. Joseph Table is fava beans. It was the one crop that continued to grow during the famine in Italy. Many people relied on fava beans to avoid starvation.
To stay true to the tradition of helping the poor, today many churches host a St. Joseph's Day Table and collect donations for the poor. St, Alphonsus Church is hosting a St. Joseph's Day Table on Saturday following the 4 p.m. Mass on Saturday. Parishioners will bring a meatless dish-to-pass and donations will be collected for their Food Pantry. For more information, call the rectory at 315-252-7261.
The Italian Heritage Society of Auburn and Cayuga County celebrate locally with a Mass at St. Francis Church and a traditional St. Joseph Day dinner at the Holiday Inn.
I can't end this column without wishing Sister Walter Anne and Sister Helen Therese a very happy St. Patrick's Day and St. Joseph's Day, their feast day. We think of you and Father Gardner often.
I need some good Easter recipes - email me at laruediane2000@yahoo.com or mail to Diane La Rue, c/o the Citizen, 25 Dill St., Auburn, NY 13021. Thanks to Joanne for the nice e-mail she sent last week from sunny Florida.
This week we have two traditional St. Patrick's Day recipes.
Irish Lamb Stew-www.fabulousfoods.com
2 small onions, cut into rings
3 medium carrots, diced
2 turnips, diced
2 celery stalks,chopped
1 small cabbage, cut into pieces
2 pounds lamb shoulder, cut into 3" pieces, salt and pepper to taste
4 cloves garlic, minced
4 small potatoes, diced
2 teaspoons marjoram
Directions: Put lamb into large stock pot and cover with water. Season with salt and pepper, cover and simmer 20 minutes. Add the vegetables, garlic and potatoes and simmer another 25-30 minutes covered. Season with marjoram and additional salt and pepper and serve.
Irish Bread- www.fabulousfoods.com
3 cups flour
1/4 cups sugar
3 teaspoons baking powder
1/4 cup butter, softened
1 1/3 cup buttermilk
zest of 1 orange and 1 lemon
1 teaspoon baking soda
1 whole egg
1 egg, separated
1 cup raisins
1/2 Cup currants
2 tablespoons caraway seeds
Directions: Pre-heat oven to 400F.
Soak currants for 3 minutes in tap water and drain well.
Sift first 3 ingredients in large bowl. Work butter in with hands. Set aside.
In a separate bowl, mix remaining ingredients except one egg yolk, then add to dry ingredients. Grease an oven proof skillet with vegetable shortening. Spread dough in pan and top with beaten egg yolk. Bake for 35-45 min or until nicely browned. Remove immediately from pan when finished baking.
St. Joseph Day gets equal time with two recipes.
Minestrone Soup -- from www.catholicculture.org
Ingredients
1/2 pound. fresh beans
2 carrots, diced
1/2 small cabbage, shredded
1 cup fresh peas
2 potatoes, diced
1 small stalk celery (remove leaves)
1 onion, diced
1 squash, peeled and diced
1 1/2 ounces ham, diced (optional)
1 clove garlic (optional)
1 tablespoon lard
Salt to taste
Pepper to taste
2 tablespoons tomato paste or sauce (optional)
2 ounces. rice, cooked
Parmesan cheese, grated
Directions: Clean and wash vegetables. Place beans and carrots into a pot, cover with water and let simmer until half done. Add cabbage, peas, potatoes, celery, onion, and squash. Fry diced ham lightly with garlic and add ham, lard, and chopped parsley to soup. Salt and pepper to taste. If soup is too thick, add more water and let simmer for half an hour. A little tomato paste or sauce may be added to soup. Add cooked rice. Before serving, sprinkle generously with grated Parmesan.
St. Joseph's Cream Puffs -Sfinge - www.catholicculture.org
Ingredients
1/2 cup butter or margarine
1 cup boiling water
1 cup flour
A few grains salt
4 eggs
Ricotta Filling (see recipe)
Orange-flavored confectioners sugar icing
Directions :Put butter or margarine and water in saucepan; bring to boiling point. Mix flour and salt; add all at once; mix well. Cook, stirring constantly, until mixture forms smooth, compact mass. Remove from heat. Add unbeaten eggs, one at a time, beating vigorously after each addition. Drop by tablespoon on greased baking sheet 2 inches apart. Bake at 400 degrees farenheight for 35 minutes or until thoroughly browned and set. Cool. Make slit with sharp-pointed knife near bottom of puff. Fill with Ricotta Filling (see recipe). Glaze lightly with orange-flavored confectioners sugar icing. Makes about 12 puffs.
Ricotta filling
ingredients
1 pound ricotta or farmer cheese
1/2 cup sugar
2 squares unsweetened chocolate, grated
A few drops almond extract
Directions: Combine ricotta and sugar. Mix thoroughly. Stir in grated chocolate and flavoring.
Directions: Combine ricotta and sugar. Mix thoroughly. Stir in grated chocolate and flavoring.
Citizen
Hot Jobs
New! Off the Menu
The Citizens' Say
Post your comment - click hereThere are No comments posted.