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Irish Potato Bread
Preheat oven to 450 degress.
To 1 cup of leftover mashed potatoes add, and mix well, 1 teaspoon
salt, 2 tablespoons melted butter. Then add 1/2 cup white flour to
make workable dough, adding more flour if needed. Roll out 1/2-inch-
thick circle, transfer to baking sheet, and cut into 6 or 8 wedges, but
don't separate. Bake in 450 degree oven until golden brown. Or cook
on griddle, turning once so they are golden brown on both sides. Serve
with butter. Serves 1 - 8, depending on appetites!
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Fried Leeks and Bacon
In water to cover, boil 1 side bacon, then strain off liquid. In deep
skillet, heat 2 tablespoons oil. Add bacon, 1 pound leeks (chopped), 1
medium onion, and salt and pepper to taste.
Cover and simmer for 25 minutes. Serve hot on slabs of hearty bread.
Serves 4.
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Sunshine in Winter
Peel and slice 1/2 pound carrots, 1 1/2 pounds turnips or parsnips. Boil separately in lightly salted water. Strain each, mash or puree
together. Add butter, salt, and pepper to taste. Serves 4.
**Alone, turnips have a slightly bitter aftertaste. Add something sweeter like apples, pears, carrots, or honey to decrease the
bitterness.
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Basic Late Winter Meat Recipe
**This can be used with any meat, but is especially good for pountry.
The wine and stock would also serve to reconstitute tough dried meat,
tenderizing as well as flavoring it.
Brown meat in butter, add 1/2 cup wine (usually white for poultry and
red for red meats), 1 cup chicken, beef, or vegetable broth, 1/4
teaspoon each salt, cinnamon, and cloves. Add a pinch of pepper and
1/2 onion, chopped coarsely.
Cover and let simmer for about 30 minutes.
**Make a simple gravy from the broth (remove onion pieces first, for a
smooth gravy) by whisking a tablespoon or two of flour into the broth
after removing the meat. Pour over meat in serving dish, and serve
with dark bread and the rest of the wine.
Serves 4 - 6
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Oimelc Ham
Mix in small bowl 1/4 cup honey, 3 tablespoons powdered mustard, 1 cup
heavy cream. Place in casserole 1 pound diced, cooked ham and mix to
coat with 2 turnips or parsnips, honey mixture, 1 onion (or 3 leeks),
diced. Cover and bake at 325 degrees for 40 minutes. (Or simmer in
large skillet for 20 minutes, or until vegetables are done.)
Serves 4 - 6
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Forest Bounty
In skillet, melt 2 tablespoons butter. Add 1 clove garlic, minced.
Cook 1 minute or until beginning to brown but not burn, stirring
constantly. Add 1 pound ground venison (or hamburger meat). Cook
until browned, drain off liquid (save it as soup stock). Add 8
portabello mushrooms, cut in chunks (use dried, for authenticity,
draining liquid after cooking these). Cook until mushrooms are
beginning to shrink and brown, stirring occasionally. Add, and cook 5
minutes, 1 tablespoon dried parsley, 1 teaspoon dried thyme (chopped),
2 teaspoons salt, 1/2 teaspoon ground black pepper.
Serve over coarse dark bread, thickly sliced. Top with Goat cheese (or
cheese of choice), crumbled.
Serves 6 - 8. If you use venison, venison is very rich - small
servings go a long way.
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Bride's Brunch
2 [9-inch] pie shells
3 tbs. green onions/chives, finely chopped
1/2 pound Canadian style bacon/ thin sliced ham 1/2 tsp. salt
8 eggs
1/4 tsp. pepper
1 tbs. milk
Line a quiche dish with 1 pie shell. Arrange 1/2 of bacon or ham in bottom of shell. Break 7 eggs into the dish. Pierce the egg yolks with a fork, but do not mix the egg yolks with the egg whites. Add the green onions/chives, salt, and pepper. Arrange the remaining bacon or ham on top. Cover with remaining pie shell. Mix the remaining egg with the milk and lightly brush the top crust with the mixture. Bake at 400 degrees for 30-40 minutes. Serve hot or cold. Makes 6 servings.
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Maiden Wakes Muffins
2 cups flour
2 Carrots, grated
1/2 cup raisins
1 green apple, peeled, cored, grated
1 cup sugar
1/2 cup almonds, sliced
2 tsp. baking soda
3 eggs
2 tsp. cinnamon
2/3 cup vegetable oil
1/2 tsp. salt
2tsp.vanilla
Soak raisins in hot water, in a covered bowl, for 30 minutes. Drain thoroughly. Preheat oven to 350 degrees. In a large non-metal bowl, mix flour, soda, cinnamon, and salt. Stir in carrots, raisins, apple, and almonds. In a separate bowl, beat eggs, oil, and vanilla until well blended. Stir egg mixture in to the flour mixture until just wet. Grease muffin pan with a little butter or use cupcake/muffin cups. Divide the batter into the cups and bake for 20-22 minutes, or until golden brown. Cool for 5 minutes before removing from pan. Makes 8 servings.
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Lamb Stew - 1 1/2 lbs bacon, diced
- 6 lbs boneless lamb shoulder, cut into 2-inch pieces
- 1 large onion, chopped
- 1/2 cup water
- 4 cups beef stock
- 1 cup white wine
- 4 cups carrots, diced
- 2 large onions, diced
- 3 potatoes
- 1 tsp thyme
- 2 bay leaves
- 2 tsp white sugar
- 1/2 tsp black pepper
- 1/2 cup flour
- 1/2 tsp salt
- 3 cloves garlic, minced
Saute the bacon in a large skillet, and then set aside (save the meat and the fat) In a bowl, coat the lamb meat with salt, pepper and flour. Brown in the bacon fat. Remove the lamb from the pan and put in a large stock pot. Leave about a quarter cup of fat in the pan. Saute the garlic and one chopped onion until soft. Add 1/2 cup of water to the pan to deglaze then pour pan contents into the stock pot along with the bacon, beef stock and sugar. Simmer for 1 1/2 hours or until tender. Add the rest of the ingredients and simmer for another 20 minutes.
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The following incense recipe comes from A.J. Drew's A Wiccan Bible for Imbolg.
6 parts Frankincense
4 parts Dragon's Blood
2 part Red Sandalwood
1 part Cinnamon
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Blas Meala
· 1 1/2 cups fresh-squeezed orange juice
· 1 tablespoon clover honey, or to taste
· 2 jiggers Irish Whiskey
· Heavy cream, lightly whipped
· Toasted oatmeal, optional
If desired, sprinkle oatmeal on a cookie sheet and heat in a slow oven until golden brown.. Heat the orange juice until near-boiling in a small saucepan. Add the honey and stir. Pour the juice into 2 separate glasses, and a jigger of whiskey to each, and top with a generous dollop of whipped cream. Sprinkle with toasted oatmeal and serve with a hearty slainte! http://www.celticsilverspiral.org/Wicca/Recipes.htm#BLASMEALA |
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Boxty Bread
· 50 g (2 oz) dripping
· 225 g (8 oz) plain flour ½ teaspoon bicarbonate of soda (baking soda)
· 225 g (8 oz) potatoes
· 50 g (2 oz) cheese 2 fluid oz buttermilk
· 1 tablespoon chopped parsley
Salt and black pepper Boil and mash the potatoes. Grate the cheese. Melt the dripping and add flour and bicarbonate of soda. Add the cheese and the spuds, mix thoroughly, then add buttermilk, salt and pepper. Stir into a dough, roll out onto a floured board (about ½�?thick) and cut out 3�?rounds. Score a cross on top of each so will rise into quarters, put on greased tray and cook in a hot oven at 200 C/400 F for 15 minutes or until golden brown. ~or for the adventurous~ Boxty
· Potatoes
· Milk
· Flour
· Salt and pepper
Grate the raw praties (potatoes), mix with flour, milk and salt. Fry into thin, crisp cakes. Anybody who luck with latkes can do Boxty. Me, I stick to Boxty Bread. |
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Champ
· 4 onions
· 1 cup milk
· 1 lb potatoes
· Salt and pepper
· 2 oz unsalted butter
Boil and mash potatoes. Peel onions and boil in milk in a saucepan, then simmer until tender, stirring milk all the time to prevent scalding. Stir in mash and season, mix in butter and serve hot. |
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Colcannon
But first, a bit of history. Colcannon (from the Irish cal ceann fhionn , or "white-headed cabbage"), is a mashed potato dish flavoured with kale or cabbage. While a true colcannon is made with cooked, finely chopped kale, cabbage may also be used.
· 1 pound kale, or cabbage, cored, quartered, and shredded
· 2 pounds potatoes, peeled and cut into 2-inch pieces
· 2 small leeks (white and pale green parts only), thoroughly washed and sliced
· 1 cup milk
· Salt and pepper
· 1/2 teaspoon ground mace
· 1/2 cup (1 stick) plus 2 tablespoons butter In separate saucepans, cook the kale/cabbage and potatoes in boiling salted water until tender, about 12 to15 minutes. Drain the kale/cabbage and chop. Drain the potatoes and mash. Meanwhile, in a saucepan large enough to hold the cooked potatoes and cabbage, combine the leeks and milk and cook over medium heat until leeks are tender, about 8 to10 minutes. Add the potatoes, salt, pepper, and mace to the leeks and milk and stir over low heat until well-blended. Add the cabbage and 1/2 cup of butter and stir again to the consistency of mashed potatoes. Dot with remaining butter. |
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Imbolg Ritual Cake
· 1 3/4 cups all-purpose flour
· 3/4 cup water 3/4 cup sugar
· 1/4 cup vegetable oil
· 2 tbs. poppyseeds
· 1 tbs. grated lemon peel
· 1 tsp. baking soda
· 2 tbs. lemon juice
· 1/2 tsp. salt powdered sugar
This is all done in one pan, so clean up is a breeze! Preheat oven to 350 degrees. Mix flour, sugar, poppy seeds, baking soda, and salt with a fork in an ungreased 9"x9"x2" baking pan. Stir in the remaining ingredients, except the powdered sugar. Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean, and the top is golden brown. Remove from oven and cool. Sprinkle with powdered sugar. Makes 8 servings. |
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Crescent Cakes
· 1cup finely ground almonds
· 1 1/4 cup flour
· 1/2 cup confectioner's sugar
· 2 drops almond extract
· 1/2 cup butter
· 1 egg yolk
Combine almonds, sugar, flour, and extract until mixed. With your hands work egg yolk and butter in until well blended. Chill dough. Then reheat oven to 325 degree Fahrenheit. Pinch off pieces the size of walnuts then shape into crescents. I roll my dough then I use a moon shaped cookie cutter. Place on greased cookie sheet and cook for 20 minutes. Serve during the Simple feast and Moon rituals. |
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