This year, however, we'll trade in our green sweaters for a green tank top for it is supposed to be near 80 today -- definitely not normal St. Patrick's Day!
We'll have our corned beef and cabbage tonight -- it's tradition -- but with nice bag of bangers from Costco, we've enjoyed eating "Irish" most of the week. They're wonderful for breakfast and we just had to have that traditional pub dish --
Bangers and Mash! We've enjoyed it every time we've been in England t least once. It is truly comfort food!
And it's best eaten with . . .
|A necessity in the larder!|
The real English mustard which after living in England last Spring, it is always now in the larder at Linderhof -- it goes so well with ham sandwiches and we can buy it in our supermarket. No trip to the city for this product!
And for dessert -- not a green dessert nor something made with beer and whisky but rather an apple cake -- apple cakes are a traditional Irish dessert (as beer and whisky things are not nor are green things) -- from a fellow blogger and long time friend, Mary from One Perfect Bite.
It is a great apple cake -- not only for St. Patrick's but for anytime you have some apples that you want to make into a cake.
We served it in a puddle of Bird's Custard (another product which is always kept in the larder -- alas, not easily sourced in our little town on the prairie but a British dessert wouldn't be British dessert without custard or cream!)
We hope everyone enjoys a Happy St. Patrick's Day and may your day be filled with good food and green beer (or Guinness!)
MARY'S KERRY APPLE CAKE
(From One Perfect Bite courtesy of Margaret Johnson)
1/4 c. butter
1 cup sugar
1 egg beaten
4 Granny Smith apples, peeled, cored and diced (2 cups)
1/4 e. chopped walnuts
1 t. vanilla
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1 c. flour
Preheat oven to 350. Generously grease an 8 inch square pan. In a large bowl, cream butter and sugar together until light and fluffy. Add egg, apples, nuts and vanilla and stir well. Sift in dry ingredients and mix well with a wooden spoon or your hands. This is a very stiff batter.
Scrape batter into prepared pan and bake until cake is lightly browned and a skewer inserted into its center comes out clean, about 45 minutes. Let cool in pan for 5 minutes, then unfold and serve hot or cold with whipped cream or vanilla ice cream.
NOTE FROM MARY: I was not able to unmold my cake, so I sliced and served it from the pan. Yield: 8 to 10 servings.
NOTE: I did not try to unmold my cake and so served it from the pan. I got SIX generous pieces.