Niagara USA has deep roots in Irish ancestry, dating back to the 1800s. Residents are proud of their heritage and they love to show it on St. Patrick's Day. Whether a local or visiting Niagara USA on St. Patrick's Day, be sure to get in on the fun this year.
In Niagara Falls, N.Y., the Conference & Event Center Niagara Falls (101 Old Falls Street) will host their 33rd Annual St. Patrick's Day Celebration from 5 - 10 p.m. on Tuesday, March 17. Featuring traditional Irish food and beverages, music by The Blarney Bunch, and Irish dance performances by the McCarthy School of Dance. Attendees are asked to bring non-perishable food items to be donated to Heart, Love & Soul food pantry.
Before the party starts, experience the "World's Shortest Parade," at 4:45 p.m. The route begins 75 steps away from Old Falls Street, at First St. and into the entrance of the Conference & Event Center. Children under 12 receive FREE admission.
Everyone is Irish on St. Patrick's Day and if partygoers are looking for pints in Youngstown, visit Brennan's Irish Pub (418 Main St.) for sandwiches, wings, and more! If near the Erie Canal and seeking a perfect pour, try Dwyer's Irish Pub in North Tonawanda (65 Webster St.) it has a great menu with live music.
This St. Patrick's Day, consider the daylong festivities, when dishes to pass are the best ways to celebrate. For those looking to stay close to home and avoid the scene, try one of these Irish recipes we honed in on at Niagara Tourism & Convention Corporation (NTCC).
Easy Irish Brown Bread
2 ¼ cups whole-what flour
1 ¾ cups all-purpose flour, plus more for dusting
1 ½ tsp baking soda
1 tsp fine salt
2 cups well-shaken buttermilk
4 tbsp unsalted butter (1/2 stick), melted
Heat the oven to 400 degrees and arrange a rack in the middle. Lightly dust a baking sheet with all-purpose flour; set aside.
Place both flours, baking soda, and salt in a large bowl and whisk to combine, breaking up any lumps. Add buttermilk and melted butter and mix with your hands until almost all of the flour is moistened and the dough holds together, about one minute.
Lightly flour a clean work surface and turn out the dough. Knead until it forms a fairly smooth ball with no visible pockets of flour, about one minute. Work the dough into a flat round about seven inches in a diameter and two inches thick. Place on the prepared baking sheet and using a sharp knife, slice an "X" across the top, edge to edge and about 1/2 - inch deep.
Bake until the internal temperature registers 190 to 200 degrees F on an instant-read thermometer and the bread makes a hollow sound when tapped, about 35 to 40 minutes. Transfer to a wire rack and cool completely before slicing, about two hours. (If you slice the bread before it has completely cooled, it will be crumbly or fall apart).
Lisa Ferree is NTCC's office assistant and resident (stellar) baker. Her Irish Soda Bread recipe is traditional, meaning it's sans raisins (many American versions include them).
Irish Soda Bread
4 cups of cake flour
1 tsp salt
1 tsp baking soda
1 1/3 -1 2/3 cups buttermilk
Preheat oven to 450 degrees. Lightly sprinkle flour on parchment paper that is on a cookie sheet. Sift together dry ingredients in a bowl. Make a well in the center and pour in buttermilk. Using your hands, gently fold dry into wet. Combine to form a soft dough. Knead a couple of times either in the bowl or on a board adding additional flour if dough is sticky. Do not over mix, just bring together to form a ball. Place on the parchment paper and flatten into a disc about two inches high. Using a very sharp knife cut an "X" into the dough. Bake for 15 minutes then reduce heat to 400 and bake another 30 minutes.