St. Patrick’s Day is this coming Friday, and if you are one of the 64 million american adults that will be celebrating in some way, you may be searching the web for ideas for Irish food, local parties, or decorations.
I am from Irish descent, and I’ve always enjoyed St. Patrick’s Day celebrations. No wild parties or going from bar to bar, but definitely wearing green and making or eating corned beef and cabbage. This year, my family and I have been invited to our friend’s home for an Irish celebration. I offered to bring an appetizer or dessert, so I went searching the internet and Pinterest for some ideas. That’s when I started to get annoyed.
Why are Reubens considered Irish? Just because the ingredients are corned beef and sauerkraut? The reuben sandwich was invented by Reuben Kulakofsky, a Jewish grocer from Nebraska. I don’t think there could be a dish that’s less Irish than a reuben. Stop labeling your reuben dips, and eggrolls, and nachos as “great for St. Patrick Day.” They may be great, but they are not Irish.
Why are all the St. Patrick’s day desserts mint flavored? I get it that mint is green colored, and that St. Patrick’s Day is all things colored green, but why mint flavored everything? You could just use green food coloring if you want it green. Don’t just say that any green food = Irish food. Which brings me to . . .
What’s with the lack of Irish desserts? Do a search on “St. Patrick’s Day desserts” and you will get lists of rainbow and green colored normal desserts, mint-flavored desserts, and recipes for booze-laden desserts. I get it, sweets and beer don’t really go together, but not everyone is swilling whisky and beer on St. Patrick’s Day. Aren’t there any authentic Irish desserts? Oh, and don’t try to tell me that soda bread is one – talk about an Irish dish that should have been left in Ireland . . .
Who wants some bread made with baking soda and sour milk? Oh, I do, I do, I do – said no one ever. Like much of what we eat on St. Patrick’s day, this is one of those foods that is more American than Irish, and it’s basically a flavorless lump of sawdust in your mouth. I
Does everything have to be dyed green? Is there anyone who really thinks that green deviled eggs are appetizing? What about green waffles? There are just some foods that need to be left alone . . . which leads me to:
Green Food ≠ Irish food. That includes, but not limited to: guacamole, pesto, broccoli, pickles, peppers, spinach, limes, peas, grapes, asparagus, brussel sprouts, and kiwi. Just to name a few.
Maybe the reason why there are so few authentic Irish dishes shared on St. Patrick’s Day is because that there are so few dishes that are, um, how should I say, made for the American palate? I know that corned beef and cabbage is consumed by many on St. Patrick’s day, but there are a lot of people who do not care for either corned beef or cabbage. I have also heard that Colcannon is an authentic Irish dish, but it doesn’t appeal to me. So, maybe a lot of these foods that have been dubbed “Irish” are actually just foods that we like to eat anytime, so let’s have them on St. Patrick’s Day too.