Celebrating St. Patrick’s Day March 17 is St. Patrick’s Day, a time for revelry and wearing green to celebrate all things Irish. However, St. Patrick's Day began as a religious feast day, honouring the patron saint of Ireland and commemorating the anniversary of his death in 461 CE. St. Patrick is credited with bringing Christianity to Ireland in the last half of the third century. Many legends have arisen since his death, including one tale that proclaims he rid Ireland of all its snakes. St. Patrick is also said to have used the three leaves of the shamrock, Ireland’s national plant, to explain Christianity's Holy Trinity to his followers. Today, the religious aspect of the celebration has given way to more secular activities involving Irish and non-Irish alike, celebrating by wearing green clothes, sporting shamrock decorations, and drinking green beer. In that spirit, the Mount Brydges Legion invites you to get your Green On and join them at their annual St. Patrick’s Day Party on Saturday, March 15, at the Legion, 2500 Veterans Drive. The evening will feature the band Train Wreck and, of course, green beer. Admission is only $5. Pay at the door. Doors open at 8 pm. Flourless Chocolate, Guiness and Whiskey Cake Submitted by Marilyn Fletcher, Mount Brydges Legion From: www.canadianliving.com Ingredients Cake:
3/4 cups cocoa powder 2 tablespoons cornstarch 1 teaspoon salt 200 g 70% dark chocolate (about 7 oz), chopped 1/2 cup unsalted butter, cubed 1/2 cup stout beer (such as Guinness) 1 1/4 cup packed brown sugar 3 eggs 2 egg yolks 3 tablespoons Irish whiskey Whiskey Cream Cheese Icing: 1 lime Half pkg (250 g pkg) cream cheese , softened 1/4 cup unsalted butter , softened 2 tablespoons Irish whiskey 2 cups icing sugar Instructions Cake: Grease 9-inch round cake pan and line bottom with parchment paper.
In small bowl, whisk together cocoa powder, cornstarch and salt. Set aside. In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate with butter, stirring, until smooth. Whisk in stout and brown sugar until combined. Whisk in whole eggs and egg yolks; remove from heat. Sprinkle with cocoa mixture; stir just until combined. Pour batter into prepared pan. Bake in 375°F oven until cake tester inserted in centre comes out clean with a few moist crumbs clinging, 30 to 35 minutes. Let cool for 10 minutes. Invert cake from pan onto cooling rack; peel off parchment paper. Brush with whiskey; cool completely, about 1 1/2 While cake is cooling, finely grate zest of lime to make 1 tsp; juice lime to make 1/2 tsp. Set aside. In bowl, beat cream cheese with butter until smooth. Beat in whiskey and lime juice; gradually beat in icing sugar until smooth. Using offset palette knife, spread icing over top of cake; sprinkle with lime zest. (Make ahead: Cover loosely and refrigerate for up to 1 day.) St. Patrick’s Day Party Saturday March 15th Mt. Brydges Legion $5 cover Doors open at 8 pm hours. Transfer cake to large plate. Whiskey Cream Cheese Icing:
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March 2025 Page 15
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