IN HONOR OF ST. PATRICK’S Day (March 17) and St. Joseph’s Day (March 19), I’d like to share two recipes that are quick, festive and sure to be hits at your table. You can have dinner and desert in honor of St. Joseph and St. Patrick.
—Patty Mahoney, managing editor of OC Catholic
IRISH TEA CAKE
INGREDIENTS
1 ¾ cups all-purpose flour
2 tsp. baking powder
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 eggs
2 tsp. vanilla extract
1 cup milk
¼ cup confectioners’ sugar for dusting
Green sugar sprinkles (optional)
DIRECTIONS
Preheat oven to 350 degrees; grease and flour a 9-inch round pan. Cream sugar and butter together in a mixing bowl with an electric mixer until light and fluffy. Beat in eggs. Stir in vanilla. Combine flour, baking powder and salt in a mixing bowl. Stir dry ingredients into wet ingredients alternately with milk. Spread batter evenly into prepared pan. Bake 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes then turn out on serving platter. When completely cool, dust with powdered sugar and (optional green sugar). Serve with fresh berries or whipped cream and a nice cup of tea. Enjoy!
PHOTO BY PATTY MAHONEY
ST. JOSEPH’S DAY SPAGHETTI
INGREDIENTS
1 lb. spaghetti
2 cups breadcrumbs (I used panko breadcrumbs and mixed in Italian seasoning, but
you can also make your own)
1/2 cup plus 3 tbs. olive oil
½ tsp. salt
½ tsp. black pepper
1 tsp. red pepper flakes (optional)
¼ cup pine nuts (optional)
5 teaspoons of minced garlic
1/4 cup chopped parsley
1/2 cup grated Parmesan Romano cheese
DIRECTIONS
While the pasta cooks, heat 3 tbs. olive oil in a large skillet and add the breadcrumbs. Cook, stirring often, to coat the breadcrumbs with the oil. Continue until the breadcrumbs are lightly browned. Remove from heat and transfer crumbs into a bowl and set aside. Wipe pan. While pasta cooks, heat ½ cup olive oil and garlic in skillet until fragrant. Add salt and pepper, (optional) red pepper flakes and (optional pine nuts). Strain pasta and add to sauté pan. Coat well. Transfer to platter and top with grated cheese and parsley. Enjoy!