Sturho Day Mar16 A Finnish State Holiday Recipes
ST.URHO DAY! MAR.16- A FINNISH STATE HOLIDAY
We FINNS celebrate ST.Urho DAY..... March 16th then there is ST.PATTYS DAY....March 17th and ST.JOSEPH DAY....March 18th WHOOPIE..3 days to celebrate.!!! It would be fun to set a table honoring all 3 Saints,with three ethnic recipes. Trivia: He ran the grasshoppers out of FINLAND,there by saving the grape crops in FINLAND...LOL! This IS a NATIONAL HOLIDAY! THat day we wear green for the crops and purple fot the grapes..that were saved!
Provided by Nancy J. Patrykus @Finnjin
Categories Other Non-Edibles
Number Of Ingredients 1
Steps:
- www.sainturho.com/origin.htm
ST.URHO DAY MAR.16TH.. DESERT,FOR US FINN'S !
ST.URHO DAY, MAR.16 is a NATIONAL HOLIDAY for FINN,s in U.S.A.. ST.URHO became our Saint for driving the grasshoppers out of FINLAND! Thus saving the grape vineyards. We wear green and purple to honor the day! This desert I baked using green apples & cranberries,is to honor the day! Traditionally a St URHO feast is a...
Provided by Nancy J. Patrykus
Categories Other Desserts
Time 45m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 F. Open crescent package. Peel,core, and slice apple into 8 pieces. Place 1 apple piece on to the wide end of a crescent roll. Mix cinnamon and 1 cup sugar together. Sprinkle 1 Tablespoon onto each apple piece. Put 3-4 dried cranberries onto the crescent roll with the apples. Roll up from the wide end, and place in a greased baking pan.
- 2. Heat: 1/2 cup of sugar, lemon-lime soda,and butter together. Remove from stove. Add the vanilla and cardamom. Pour over the rolls. Bake 35-40 minutes. I made a double recipe amount. This is great with whipped cream, or ice cream, maybe green ?
- 3. For more information, just just: GOOGLE : ST URHO I believe this tradition started In MINN. by the American Finns.
- 4. ST URHO DAY...........March 16 ST PATTY,s DAY........March 17 ST Joseph Day..........March 18 ....Less we forget!
LIHAMOJAKKA, BEEF STEW - A FINNISH-AMERICAN RECIPE FOR ST. URHO'
Lihamojakka, Finnish Stew with Beef, is a favorite meal at Finnish-American St. Urho Day celebrations. St. Urho - Patron Saint of Grasshoppers - Believe it or not...... there really is a Saint for grasshopper management, and his name is Saint Urho (pronounced ärrrr-hoe, stressing the rolling r). He is currently recognized as the Official Patron Saint of Finnish vineyard workers. As legend has it, he was responsible for saving the Finnish vineyards from a swarming outbreak of locusts. His method of control - a pitchfork and some strong words. "Heinäsirkka, heinäsirkka, meine täättä hiiteen" or roughly translated to English "Grasshopper, grasshopper, get the hell out of here," was enough to eradicate the hoards of locusts from the vineyard. These Finnish grape farmers were pretty protective of their crop, considering the short growing season. As the legend goes, these farmers injected vodka into the individual grapes to ensure a high alcohol content. And because of this heroic act of pest management, Urho was erected into sainthood by the local vintners. March 16th is St. Urho day, and properly celebrated by dressing in royal purple and nile green. NOTE: While this is a stove-top recipe, I don't see why it couldn't be done in the crockpot. Posted for ZWT 6 - Scandanavia.
Provided by kitty.rock
Categories < 4 Hours
Time 3h30m
Yield 6 servings stew, 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Place meat and 6 cups water in large soup pot and bring to a fast simmer over medium-high heat. Maintain the simmer for about twenty minutes, skimming off all of the grey scum that rises to the surface (this will ensure that the broth of the completed stew is clear, a characteristic of good lihamojakka).
- When the scum has stopped forming, reduce heat to low. Stir in chopped onion and garlic, bay leaves, whole allspice, and peppercorns. Cover pot and allow to cook for 2 hours (Hint: You can tie the bay leaves, allspice, and peppercorns together in a cheesecloth packet for easy removal if you don't wish to serve them as part of the completed stew).
- After two hours, stir in the potatoes, carrots, celery, rutabaga, and salt.
- Replace lid and simmer on medium-low until vegetables are tender (about 30 minutes).
- Whisk together the flour and water and stir into the stew. Simmer for an additional 5 to 10 minutes, until the broth has thickened.
- Serve with rye or artisan bread.
- And NO Grasshoppers please!
Nutrition Facts : Calories 706.7, Fat 49.7, SaturatedFat 21.6, Cholesterol 103.4, Sodium 576.2, Carbohydrate 41.1, Fiber 6.2, Sugar 3.7, Protein 24.3
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