St. Patrick’s Day in a Pandemic

March 18, 2021 Ella Cilli Entertainment 0

Bella Henry ’21

As we are approaching  almost  a  year  since the pandemic began, let us reflect on the last celebration before lockdown nearly one year ago: St. Patrick’s Day. I’ve curated a list of activities that are sure to provide a fun, COVID-safe celebration.

  1. Go to McDonald’s and get a Shamrock Shake. This is self explanatory; I wait all year long for Shamrock Shake season. It is a definite 10/10!
  2. Watch a Virtual St. Patrick’s Day Parade!
  3. Bake Festive Desserts––there’s nothing I love more than a good old shamrock to top things off.
  4. Irish Soda Bread! A St. Patty’s Day Classic and must have, it’s quick, easy to make and delicious. 

Irish Soda Bread Recipe:

INGREDIENTS

  1. 1 and 3/4 cups (420ml) buttermilk*
  2. 1 large egg (optional, see note)
  3. 4 and 1/4 cups (515g) all-purpose flour (spoon & leveled), plus more for your hands and counter
  4. 3 Tablespoons (38g) granulated sugar
  5. 1 teaspoon baking soda
  6. 1 teaspoon salt
  7. 5 Tablespoons (70g) unsalted butter, cold and cubed*
  8. optional: 1 cup (150g) raisins

INSTRUCTIONS: 

  1. Preheat the oven to 400°F (204°C). There are options for the baking pan. Line a baking sheet with parchment paper or a silicone baking mat, use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. Set aside.
  2. Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Work the dough until into coarse crumbs, then stir in the raisins.
  3. Pour in the buttermilk/egg mixture. Gently fold the dough together until the dough is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
  4. Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and the center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.
  5. Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
  6. Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.