|Bottles Per Person
Let the record show, Ireland is the second largest country for beer consumption. Oh well, I am half Irish, and I only have an occasional beer. And what exactly is St. Patrick’s day celebration? St. Patrick’s Day is celebrated on March 17, his religious feast day and the anniversary of his death in the fifth century. The Irish have observed this day as a religious holiday for over a thousand years. On St. Patrick’s Day, which falls during the Christian season of Lent, Irish families would traditionally attend church in the morning and celebrate in the afternoon. Lenten prohibitions against the consumption of meat were waived and people would dance, drink and feast—on the traditional meal of Irish bacon and cabbage. Growing up I remember my Granparents always taking me to the St. Patty’s day parade in downtown Buffalo. It was always cold, and drizzly. Then they would take me to an irish pub and I had to eat corn beef and cabbage…YUK! I hated it. Now I do love ham and cabbage. I shared some yummy looking recipes down below. Happy St. Pat’s day all! Don’t drink too much…and remember never drink and drive!
Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each ¾ full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
To make the icing:
In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners’ sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
Top each cupcake with a heap of frosting and dust with cocoa or chocolate sprinkles. You can also use nonflavored green food coloring to make the icing green. Take a bite and say “mmmmmmmmm.” Repeat.
Savory St. Patrick’s Day Potato Muffins
2 medium potatoes (peeled and cut into ½ inch cubes)
3 tablespoons fresh parsley (chopped)
½ cup cheddar cheese (grated)
Pre-heat the oven to 350. Grease a 12 cup muffin pan or use paper liners. In a small saucepan, cook the potatoes in boiling salted water for 8 minutes or until just tender.
Drain and rinse under cold water and set aside.
In a medium bowl, combine the flour, salt and baking powder. In a large bowl, beat the egg, oil, buttermilk, chives or spring onion and parsley. Stir the flour mixture into the buttermilk mixture until nearly combined. Gently fold in potatoes. Add the cheese. I also added mushrooms. Spoon into muffin tins and bake for 20 minutes.
You can top these with extra grated cheese. Remove pan from oven and cool for 5 minutes. Then remove muffins and cool on rack.