IT'S THAT TIME OF YEAR!

Marion Pellicano Ambrose

It’s that time of year again! The holiday that I love to recall from my childhood! No, it’s

not Christmas or Halloween! It’s Saint Patrick’s Day!

Growing up in Brooklyn had many advantages. First, we had the best food anywhere!

There were Jewish delis, Italian, Chinese, and Greek restaurants, and food stores of every

nationality in between. My neighborhood was largely Irish and Italian and we reaped

the benefits of both rich cultures. Our school was closed on Saint Patrick’s Day so we

could all celebrate and watch the parade. The smell of corned beef filled the streets and

ally ways all day. You had to wear green or be pinched, and the Knights of Columbus,

where all our fathers were members, served green beer. The windows of our homes

had shamrocks, harps and leprechauns taped up and for breakfast – Irish Soda bread of

course! It was a wonderful time to be proud of your heritage, sing the old songs that my

father loved, and enjoy being Irish (even if you really weren’t).

Two days later it was Saint Joseph’s Day! Unfortunately, no school holiday, but a special

day for Italian families and those of us lucky enough to have Italian friends! A fine Italian

dinner was always planned and prayers were said to honor the patron saint of Italy and

the family, but the best part of the day was Saint Joseph Cakes! Sfinge, the Italian name

for these pastries, consists of a delicate cream puff like shell filled with cream (canolli

cream was my favorite) and topped with powdered sugar and a cherry. In some Italian

families, the oldest Joseph had the responsibility of buying these pastries for the family.

My son has carried this tradition on since he was 15 months old, when his father died.

(with a little help from mom of course).

Following these family traditions has given my children a feeling of belonging and sense

of identity. They grew closer to their Nana (my mom) who told them the stories and sang

them the songs, and I’ve taught them a little Pennsylvania Dutch and shared the stories

that my Nana told me. My awesome mother in law has been teaching my daughter to

make Italian strufala, little fried dough balls swirled in a honey mixture and sprinkled

with confetti. And so the traditions continue.

That’s why I love this time of year. It’s a time for everyone to enjoy good food, fun and

family, just like Christmas or Halloween, or any holiday. I say we should all celebrate

whenever we get the chance to share the richness of other cultures and teach our children

to value diversity! And just to help you share, here’s my family recipe for Irish Soda

Bread!

Cunningham Family Irish Soda Bread Recipe

Ingredients

4 to 4 1/2 cups flour

2 Tbsp sugar

1 teaspoon salt

1 teaspoon baking soda

4 Tbsp butter

1 cup raisins

1 large egg, lightly beaten
1 3/4 cups buttermilk


1. Preheat oven to 425°. Mix together 4 cups of flour, sugar, salt, and baking soda in a
large mixing bowl.
2. Using your fingers), work butter into flour mixture until it resembles coarse meal, then
stir in raisins.
3. Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well
and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little
flour, then gently knead dough in the bowl just long enough to form a rough ball. If the
dough is too sticky to work with, add in a little more flour. Do not over-knead! Transfer
dough to a lightly floured surface and shape into a round loaf. Note that the dough will
be a little sticky. You want to work it just enough so that it comes together. If you over-
knead, the bread will end up tough.
4. Transfer dough to a large, lightly greased cake pan and pat to even it out. Using a
serrated knife, score top of dough about an inch and a half deep in the sign of the cross
(or X shape) Place in oven and bake until bread is golden and bottom sounds hollow
when tapped, about 35-45 minutes. Best served warm with fresh butter.