Here's where to find the tradtional treats and sweets of the March holidays and feast days:
Malasadas were once a traditional sweet served on Shrove Tuesday, the day before Ash Wednesday, which fell on March 8 this year. Of Portuguese origins, now malasadas can be found year-round. It is a very rich doughnut with more egg and butter flavors. Rolled in sugar and best eaten hot, Malasadas are like a hole–less donut with a crunchy outside, a light and fluffy inside with slightly chewy texture. They are made overnight and available daily at Ma’s Donuts on West Main Road in Middletown.
However, Ma's Donuts serves them up fresh and hot at 8 a.m. every Sunday.
Traditional Irish Fare
St. Patrick’s Day on March 17 brings Irish Soda bread and corned beef and cabbage. The Mad Hatter on Broadway in Newport makes Irish soda bread for the occasion. It is usually made with buttermilk and, as the name implies, baking soda for its leavening. Sprinkled with currants and caraway seeds, a cross is usually cut into the top to scare away the devil.
If you want to go all out for St. Patrick’s Day, try Clements Market in Portsmouth. They will cook your corned beef and cabbage dinner for you. It comes with corned beef, cabbage, potatoes, carrots and loaf of soda bread. It serves four to six people and must be ordered by March 14, 2011.
St. Joseph’s Day is March 19, 2011 and zeppole are the treat of the day. A donut-like pastry with origins in Naples, Italy, it is baked or fried and filled with a variety of fillings, such as custard or ricotta and topped with cinnamon, sugar, honey or nuts. These too can be found at the Mad Hatter in Newport.