History of Saint Patrick & Saint Patrick’s Day☘️*Bonus Irish Dessert Recipe

 Early Life of Saint Patrick ( most info from his own accounts in his manifesto; the Confession, written during his time in captivity)


  Born in a well-to-do family around 386 A.D. and grew up along the western coast of Great Britain, likely in Whales, which was part of the Roman Empire at that time. 

  His Father was a Devon and a minor Roman official, his Grandfather priest.

  His original name was Maewyn Succat.  It is said that he started signing his name as Patrick’s or Patrick  (meaning “father figure” or “nobleman”, when he became an ordained priest.) 

  At the age of 16 he was kidnapped by Pirates from the town Bannavem Taburniae and brought to Ireland and forced into slavery . 

  He herded sheep for a Chieftain on the slopes of Mount Slemish in County Antrim in the North of Ireland.

  He spent a long time in isolation over his years enslaved deprived of food and clothing, his only compassions were his sheep and his new found faith. Amid his isolation his Patrick’s Christianity blossomed. 

  He prayed as many as 100 times a day and would match that at night as well.

  He was in captivity for 6 years before escaping, leaving Ireland behind, to eventually return being one of many to try to bring Christianity to Ireland, but in his death he proved to be successful.

 

Things to Know About St Patrick’s Day 

  • Saint Patrick is said to have used the 3 leaves of a native Irish clover, The Shamrock, to explain the Holy Trinity, The Father, The Son and The Holy Spirit. 

  • We celebrate St Patrick’s Day on March 17th because that is the day historians believe Saint Patrick died. March 17th 461 A.D. 
  • Since around the 9th or 10th century, people in Ireland have been observing the Roman Catholic Feast of Saint Patrick. That was the original name of this holiday. The First Saint Patrick’s Day was not celebrated in Ireland but in America. Records show that a St Patrick’s Day parade was held on March 17th, 1601 in a Spanish colony in what is now St Augustine, Florida. 

    More than a century later, homesick Irish Soliders serving in the English notary marched in New York City on March 17th, 1772 to honor the Irish Patron Saint. Enthusiasm for the St Patrick’s Day parades in New York City, Boston and other early American cities only grew from there.  


  • Saint Patrick’s Day is most Celebrated in America with New York City and Boston being the largest and most parades every year.
  • While in captivity Saint Patrick, known as Maewyn Succat at that time, wrote in his manifesto written during “Confessio” that an Angel appeared in a dream and told him, “You have fasted well. Very soon you will return to your native country.” The angel told him of a ship leaving Ireland, and the young man walked across 200 miles of peat bogs and forest before arriving at a port, possibly Wexford where he found a cargo ship bound for the European Continent.

            The captain refused him passage, so the young man began praying. Before he could finish, a sailor from the ship came shouting, “Come quickly, those men are calling you!”. The captain had a changed his mind. Saint Patrick was sure Gods protection was why he was able to escape, to make his mark on the world!

 

*Obtained most research info here from History.com 

 

Recipes For My Irish Desserts That Are Also Temporally For Sale, But You Can Make Yourself Whenever You Want!


Irish Apple Cake

 


Ingredients 

FOR THE CAKE:

  • 3 cups

    plus 3 tbsp. all-purpose flour, divided 

  • 1 Tbsp.

    baking powder

  • 3/4 tsp.

    Kosher salt

  • 1/2 tsp.

    ginger

  • 1 tsp.

    ground cinnamon

  • 1/4 tsp.

    ground allspice

  • 1/4 tsp.

    freshly ground nutmeg

  • 1 cup

    granulated sugar

  • 1/2 cup

    (1 stick) cold butter, cut into small cubes 

  • 3

    large eggs

  • 1 cup

    heavy cream

  • 2 tsp.

    pure vanilla extract

  • 1

    large Granny Smith apple, thinly sliced into 1/4-inch pieces

  • 3 Tbsp.

    demerara sugar, for topping

FOR THE CUSTARD SAUCE:

  • 1/3 cup

    granulated sugar

  • 4

    large egg yolks

  • 1 1/4 cups

    heavy cream 

  • 1 vanilla bean, halved (or 2 tsp. pure vanilla extract)

 

Directions:

 

  • MAKE THE CAKE:

    1. Preheat oven to 350°. Butter a 9” spring form pan and line the sides and bottom with parchment.
    2. In a medium bowl, whisk together 3 cups flour, baking powder, salt, spices, and sugar. Add cubed butter and incorporate with your hands until you have no large pieces left and mixture resembles sand. 
    3. In another medium bowl, whisk eggs, heavy cream, and vanilla. Add to dry ingredients and mix with a rubber spatula until just combined. 
    4. Toss sliced apples with remaining 3 tablespoons flour until evenly coated, then fold into batter. Transfer cake batter to prepared pan and sprinkle evenly all over with demerara sugar. 
    5. Bake until apples are very tender and a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes. Let cool completely in the pan before removing.

 

  • MAKE THE CUSTARD SAUCE:

    1. In a heatproof bowl, whisk sugar and yolks until lightened in color, about 6 minutes. In a medium, heavy-bottomed sauce pan over medium-low heat, add vanilla bean seeds and pod and heavy cream. (If using vanilla extract, add once custard is removed from heat.) Cook mixture, watching carefully, until just boiling. Remove from heat, and whisk a few tablespoons of hot cream into sugar-yolk mixture. Gradually add in remaining cream, whisking constantly.
    2. Return custard to pot and continue to cook over medium-low heat, stirring constantly until just thickened (do not boil!) — check consistency by dipping a wooden spoon in, then running a finger along back; the streak should stay intact.
    3. Immediately remove from heat and pour through a fine-mesh strainer into a bowl. Let cool.
    4. Once cool, serve over slices of apple cake.

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