Friday, March 16, 2012

What I'm making for dessert on St. Patrick's Day

On Saturday, March 17, my wife will reconnect with her Irish roots by making Irish soda bread and cooking up some (home-)corned beef and cabbage. To complement this fine dinner, I thought I'd try to make a St. Patrick's Day dessert. In the U.S. (which really popularized the holiday), most of the desserts I've seen feature some combination of green food coloring, flavors associated with the color green (mint, lime, pistachio), shamrock shapes, and Irish alcohol (Guinness, Bailey's, whiskey). I thought I'd try to seek out something a bit more traditional.

After doing some digging, I found this site, which seems to have some genuine Irish cred. Several of the desserts look excellent, but for this year, I'm going to try the apple barley pudding. It sounds relatively simple and rustic, much like the soda bread and boiled dinner. And, despite the typical association of apples with autumn, the description makes clear that this was a recipe that would be made with apples that had been kept in cold storage throughout the winter.

What are your ideas for St. Patrick's Day desserts?

Update 3/17/12: Links added. And the pudding came out well, though it only required 1 Tbsp. of lemon juice.

No comments: