Stepping Out

Put some spring in your step with a bit of green

Get your Irish on for St. Patrick’s Day

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With the last blast of winter finally behind us and the arrival of St. Patrick’s Day on Tuesday, March 17, spring beckons. So step into some of the lively celebrations nearby, enjoy a parade or two and salute the Old Country, this weekend and next.
Share some “luck of the Irish” at Hofstra University’s annual Irish Festival on Sunday, 11 a.m-5 p.m., at the David S. Mack Sports and Exhibition Complex on Hofstra’s North Campus in Hempstead. A cherished local tradition, the popular family event features entertainment and activities for the kids, along with Irish merchandise for sale and cuisine from the Emerald Isle to sample.
The Black Velvet Band, a festival favorite, kicks things off at 11:30 a.m., with their take on traditional Irish music performed by Jimmy Walsh, Jimmy Lavin and Mickey Peare. The acclaimed McLean Avenue Band follows, at 1 p.m., led singer-songwriter Padraig Allen, with renowned accordion player Buddy Connolly, fiddler/vocalist Jessica Semins, bassist Jake James, and drummer Tony Ryan.
These talented musicians possess what is described as a “super band sound” — a distinctive mix of old Irish Celtic folklore and Celtic music of today. They create a dynamic, vibrant and contemporary approach to their music, combining traditional Irish tunes and ballads with elements of rock, pop and rhythm and blues. Be it an uptempo chart topper, a lilting waltz, a classic rock anthem or a heartfelt ballad, McLean Avenue will have everyone grooving to their beat.
The Black Velvet Band returns again at 2 p.m., with another festival favorite, the Hirten Family Irish Dancers closing out the day, at 4 p.m., delighting everyone with some rousing step dancing. For the kids, Wonderspark Puppets offers their interactive version of “Aseop’s Fables” followed by a puppet workshop. Also, Harry the Magician joins in this year with some entertaining juggling routines and astonishing sleight of hand. Tony Jackson, of Hofstra’s WRHU (88.7 FM), returns as master of ceremonies.

Admission is $6, $5 for seniors; children under 12 are free. For more information, contact 463-6582 or www.hofstra.edu/festivals.
And be sure to bring some Patrick’s Day into your home. Among the quintessential foods, Irish Soda Bread is an especially tasty quick bread that everyone enjoys. It gets its name from the baking soda used as a leavener, instead of yeast. While it’s traditionally made with only flour, buttermilk, salt and baking soda, there are all sorts of modern versions of this delectable bread that are worth trying.

Irish Soda Bread
5 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature
2 1/2 cups raisins
3 tablespoons caraway seeds
2 1/2 cups buttermilk
1 large egg

Preheat oven to 350° F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet with 2- to 2 1/2-inch-high sides.
Whisk first five ingredients in large bowl to blend. Add butter; using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds. Whisk buttermilk and egg in medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).
Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes.
Cool bread in skillet 10 minutes. Turn out onto rack and cool completely. (Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.)
Serve with hot tea and organic jam, Irish stew, traditional Irish cabbage dishes, or enjoy on its own!

Irish Soda Bread Muffins
1 1/2 cups unbleached all-purpose flour
3/4 cup white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar
1 1/2 cups currants or raisins
1/2 to 2 teaspoons caraway seeds, to taste
1 large egg
1 cup buttermilk, yogurt, or sour cream
6 tablespoons butter, melted; or 1/3 cup vegetable oil
sparkling white sugar, for topping

Preheat the oven to 400° F. Lightly grease a standard muffin pan; or line with papers, and grease the papers.
In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).
Quickly and gently combine the dry and wet ingredients; honestly, this won’t take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will caus the muffins to be tough.
Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Top with sparkling white sugar, if desired.
Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven. Tip the muffins in the pan, so their bottoms don’t get soggy. Wait five minutes, then transfer the muffins to a rack to cool. Serve plain, or with butter and/or jam.

Slow Cooker Corned Beef and Cabbage
8 small red potatoes
2 cups baby carrots
1 small onion, quartered
1 corned beef brisket (4 pounds), rinsed and trimmed
2 tablespoons mixed pickling spice
1 teaspoon minced garlic
1/2 head cabbage, cored and cut into wedges
Place potatoes, carrots and onion in slow cooker. Place corned beef brisket over vegetables. Sprinkle with pickling spice and minced garlic. Add enough water (about 8 cups) to just cover meat. Cover.
Cook 7 hours on high. Add cabbage. Cover. Cook 1-2 hours on high or until cabbage is tender-crisp.
Remove corned beef brisket to serving platter. Slice thinly across grain. Serve with vegetables. Serves 12.
Tip: For best results, do not remove cover while cooking in slow cooker.