Growing up in Montreal meant St. Patrick’s Day was a pretty big deal with the parade, the green beer, and the gathering of our large extended Irish family. As a kid I enjoyed St. Patrick’s Day for several reasons:
- Thinking of ways to celebrate the wearing ‘o the green with our Dad – who came from just a little bit of an Irish-Canadian family. I think my favourite memory was the year we made beer popsicles for him. He said it couldn’t be done, but we did it!
- Getting the day off school. Need I say more?
- Marching in the Montreal St. Patrick’s Day parade with my Girl Guide unit.
- Guinness! Well, eating Irish stew made with Guinness (because I was too young to drink).
- Gobbling up freshly baked soda bread with lots of butter and jam.
- Stealing whipped cream off the top of my Dad’s Irish Coffee when he wasn’t looking. I thought that coffee looked like something I’d like and should have been allowed to have. After all, it was covered in whipped cream.
- Coming up with foods that could be dyed green – mashed potatoes, scrambled eggs, milk, beer (beer’s a food, right?), cake batter, icing, and even whipped cream.
- Growing shamrocks in a little pot on the windowsill.
- My mother singing Danny Boy and dancing (she was a splendid dancer!).
- Being Irish on St. Patrick’s Day instead of just wishing to be Irish.
Leprechauns are hard at work right now getting some top o’ the day flavours of shortbread ready for you to enjoy this St. Paddy’s Day! We’ll be brining the luck ‘o the Irish your way in March with our limited edition Irish Coffee Shortbread. Available at Portobello West and at the Oddfellows Market in March.
And, as always, we’ll end this post with a recipe – this one is for lime sugar cookies you can make in the shape of shamrocks for St. Patrick’s Day.
- 1 cup butter
- ½ cup granulated sugar
- 2 tsp lime peel
- juice of 1 lime
- 1 tsp vanilla
- Royal Icing
- green sanding sugar
- Preheat oven to 350 degrees.
- Cream butter and sugar until blended. Beat in lime peel, lime juice and vanilla. Gradually beat in flour, mixing last of the flour in by hand if necessary. Divide dough into two balls, flatten and wrap in waxed paper. Chill for at least 1 hour.
- Roll chilled dough out to ¼" thickness and cut with shamrock shaped cookie cutter. Bake at 350 for 8 minutes, until just beginning to firm up. Leave to cool on baking sheets for 5 minutes then remove to cooling rack to finish cooling.
- To decorate, dip cookies in royal icing to completely cover. While royal icing is still wet sprinkle with green sanding sugar. Let cookies dry overnight, then shake off excess sugar.