About one in every 10 Americans claims Irish ancestry. According to the Pew Research Center, Irish Americans as a group are slowly declining. Nevertheless, on Saint Patrick’s Day we all can claim to be Irish — and most of us do.
Historically, the Irish haven’t had an easy lot, in Ireland or in the U.S. This humor has helped them — as humor always helps human beings — cope with adversity and find something to celebrate even in low moments.
One characteristic associated with Irish people in general and Irish Americans in particular is sentimentality. The elderly Irish priest played by Barry Fitzgerald in the 1944 film “Going My Way” is a typical fictional example. He’s a curmudgeon with a heart of treacle. He finally begins to warm to the modern young priest played by Bing Crosby when Crosby sings “Too-Ra-Loo-Ra-Loo-Ral: That’s an Irish Lullaby” to him.
Like many stereotypical Irish-Americans of the early and mid-20th century, Fitzgerald’s character longs to be reunited with his sainted mother, who still lives on the auld sod. Crosby ends up bringing her across the sea for a visit, and both mother and son weep with joy.
This plot line sounds (and is) corny. It works, however, in large part because of Fitzgerald’s skill as an actor. He received an Academy Award for best supporting actor for his performance.
It also works, I would argue, because most of us have a soft spot for sentimentality, particularly when combined, as it frequently is in Irish and Irish-American circles, with music.
I have been singing “Danny Boy” and similar songs (yes, even “Too-Ra-Loo-Ra-Loo-Ral”) with gusto for weeks now.
If we enjoy stereotypical Irish humor and sentimentality on Saint Patrick’s Day, we may enjoy Irish-American food even more. I purchased a slab of corned beef last week and plan to serve it with cabbage (roasted since I’m not big on boiled cabbage), potatoes and carrots.
Some Saint Patrick’s Day, I’ll learn to cure my own corned beef. I’m not quite that adventurous this year.
I also make Irish Soda Bread each March to share with relatives and neighbors so of course I’m sharing that recipe with readers today. My soda bread differs from the bread my great-grandmother’s family ate in Ireland.
It contains butter (not in the original Irish recipe!) and substitutes dried cranberries for the traditional raisins or dried currants.
I’m also sharing a recipe for Irish Cheese Fondue.
A few years back, my neighbor, Peter (who shares my interest in cooking), observed that Irish cheddar appears in bulk on grocery-store shelves at this time of year and challenged me to make use of it.
I have always loved cheese fondue, the Swiss national dish, so it was easy to give it a little Irish flavor it with Irish cheddar and Irish stout.
I wish you happy joking, happy singing and happy eating this Saint Patrick’s Day.
4 cups flour
¼ cup sugar
1 teaspoon salt
1 teaspoon baking powder
¼ cup (½ stick) cold butter, cut into six pieces
1 cup dried cranberries (you may substitute raisins if you like)
One egg
1 1/3 cups buttermilk
1 teaspoon baking soda green sprinkles (optional)
Preheat the oven to 375 degrees Fahrenheit. Grease a large cookie sheet or line it with parchment paper or a silicone mat. In a bowl, combine the flour, the sugar, the salt and the baking powder. Use two knives or a pastry cutter to cut in the butter. Do not over mix; be sure to leave tiny bits of butter visible in the flour. Stir in the cranberries.
In a separate bowl whisk together the egg, the buttermilk and the baking soda. Combine them with the other mixture — don’t mix them too much — and form the resulting dough into a ball.
On a lightly floured board knead the dough for 3 to 5 minutes.
Form the bread into two round mounds, place them on the prepared cookie sheet, and make a cross with a serrated knife in the center of each. Decorate the top with sprinkles if you wish. Bake the mounds until they are golden brown in spots, about 35 to 40 minutes.
Makes two small loaves.
If you don’t have access to Irish cheddar, you may use a domestic variety, but the Irish cheddar does have a different flavor. It’s slightly sweeter yet a little nutty as well.
Two to three garlic cloves, slightly crushed
1 pound Irish cheddar cheese, shredded
2 tablespoons flour
1 cup Irish stout
2 teaspoons Dijon mustard
A few sprinkles of Worcestershire sauce
1 medium baguette, cut into bite-sized pieces
Two apples, cut into bite-sized pieces
Rub the inside of a fondue pot with the garlic; then discard the garlic cloves. In a bowl toss together the cheese and the flour. Bring the stout, mustard and Worcestershire sauce to a boil in the fondue pot if you have an electric one. (If your fondue pot is not electric, boil them in a saucepan on the stove and transfer the fondue to the fondue pot after adding the cheese.)
Reduce the heat and stir in the cheese/flour mixture. Continue to stir until the cheese has melted. Don’t be concerned if your fondue is brown: it’s supposed to be. Dip the bread and apple pieces into your fondue. Serves four.
Tinky Weisblat is the award-winning author of “The Pudding Hollow Cookbook,” “Pulling Taffy,” and “Love, Laughter, and Rhubarb.” For more, tinkycooks.com.