It will soon be St. Patrick's Day,and many of us will raise a glass of beer or brew to honor the grand folk of the Emerald Isle.
But have you ever wondered how a toast to the homeland (native or adopted) came to be part of the St Patrick's Day's traditions?
'FEEDING THE DEVIL'
St. Patrick was out and about on a preaching mission, and after a long day of speaking, he stopped at a tavern and ordered a glass of whiskey. (Of historical interest: No one in the Middle Ages drank water as it was unclean and rather dangerous. As a result, alcohol was about the only safe drink).
Now, this particular innkeeper was a tight-fisted man with a shallow pour. When St. Patrick was presented with a glass with hardly a dram inside and a heavy bill, he remarked that innkeeper's greed was "feeding" a devil that lived in his wine cellar.
The innkeeper laughed in disbelief but poured a fuller glass for the visiting saint.
St. Patrick went on his way, but the innkeeper thought about his reproach. As the weeks passed, he became more generous and offered fuller glasses to his guests.
After some months, St. Patrick returned, and the innkeeper laughed thoughtfully this time at the story of the devil below.
Always a man of his word, St. Patrick said, "Let's go down below and meet the devil."
So, with candle in hand, the two went down the stairs to the darkened storage room below. And there, just as the saint had stated, was the devil, thin and starving, because greed no longer fed him!
A GENEROUS GLASS OF CHEER
Thus began the tradition that on St. Patrick's Day, it is better to be generous to friends and neighbors with a glass of cheer than to hold back and "feed the devil."
If you prefer, however, to serve cake rather then tip the glass, try this great St. Paddy's Cake and enjoy the day. Here's to ya!
Ana Kinkaid, a Green Lake resident and culinary historian, would love to hear your comments at ilovetocookbut@ hotmail.com.
STARVIN' THE DEVIL IRISH WHISKEY CAKE
1 (18.25 ounce) package yellow or chocolate cake mix
1 (3.4 ounce) package instant vanilla or chocolate pudding/pie-filling mix
3/4 cup Irish whiskey or bourbon, divided
1/2 cup cooking oil
4 jumbo or extra-large eggs, at room temperature
3/4 cup granulated sugar
1/4 cup butter or margarine
1/4 cup water
1 teaspoon lemon juice
In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish whiskey and oil. Add eggs and beat at medium speed with an electric mixer for 4 minutes, scraping down sides of bowl as necessary.
Spoon into a greased and floured 10-inch Bundt or tube pan. Bake in a preheated moderate oven (350 degrees F.) for 45 minutes, or until a cake tester inserted into the cake comes out clean. When cake is almost done, prepare syrup.
Combine sugar, butter, water and lemon juice in a small, heavy saucepan. Bring to a boil slowly, stirring until sugar is dissolved. Remove from heat, and stir in remaining 1/4 cup Irish whiskey or bourbon.
Turn cake out onto two large sheets of aluminum foil placed together to form the shape of a cross. Let cake cool for 10 minutes, topside up for tube cake and upside down for Bundt cake.
Using a skewer or long bamboo pick, make holes all over top and sides of hot cake. Drizzle syrup very slowly over cake, being careful that not too much runs into any cracks on top of cake. Bring foil up around cake, and wrap securely.
Cake may be served when completely cool, or store in an airtight container overnight. Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in a freezer for up to six months.
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