A PRAYER FOR A CELTIC REPAST
O God of quince and fig,
of apple and orange,
O Christ of nettle and leek,
of cabbage and potato,
O Spirit of wild boar and deer,
of cattle and lamb,
and all living things,
Be to me this day the protector of this kitchen
and all that is in it.
Bless all those who eat of the fruits of your earth
and the labor of the loving hands that prepare it.
O Holy Triune, three in one,
We bless you and give you thanks and praise forever.
Saturday, March 27, 2010
Celtic Celebration Recipes
Cabbage has grown wild in the Celtic countries for centuries, and has long been used as a salad or condiment. It has also been taken as a digestive remedy, a joint tonic, and as a treatment for fevers and skin problems. Raw cabbage was eaten to prevent drunkenness, and is still believed by some to effectively treat migraines. To ensure a good relationship, it should be the first thing planted in the garden by a married couple.
It is said that there are three vegetables grown in the Celtic countries and two of them are cabbage! Both green and red varieties are popular but the red-purple is a favorite for holidays.
1 medium-sized head (2 ½ lbs) red cabbage
3 tablespoons unsalted butter or oil
1 cup finely chopped onions
2 tart apples, cored and chopped
½ cup red wine vinegar
2 tablespoons brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
Salt, freshly ground black pepper
1 cup apple juice or cider
Trim outer leaves and core of cabbage and discard. With a sharp knife, cut cabbage into shreds.
In a large, heavy saucepan melt the butter over medium-low heat and add the onion; sauté until translucent, about 5 minutes. Add shredded cabbage; sauté 4 minutes. Add chopped apples, vinegar, sugar, and spices. Season with salt and pepper. Pour in apple juice or cider. Cook covered, over medium-low heat until cabbage is tender and juices thicken slightly, about 1 hour.
This recipe can also be prepared without the sugar and spices, but they add a nice dimension to the taste.
The dish is best if prepared 1 - 3 days ahead, refrigerated and reheated gently.
Serves 8
Basic recipe from Kay Shaw Nelson, The Scottish-Irish Pub and Hearth Cookbook
It is said that there are three vegetables grown in the Celtic countries and two of them are cabbage! Both green and red varieties are popular but the red-purple is a favorite for holidays.
1 medium-sized head (2 ½ lbs) red cabbage
3 tablespoons unsalted butter or oil
1 cup finely chopped onions
2 tart apples, cored and chopped
½ cup red wine vinegar
2 tablespoons brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
Salt, freshly ground black pepper
1 cup apple juice or cider
Trim outer leaves and core of cabbage and discard. With a sharp knife, cut cabbage into shreds.
In a large, heavy saucepan melt the butter over medium-low heat and add the onion; sauté until translucent, about 5 minutes. Add shredded cabbage; sauté 4 minutes. Add chopped apples, vinegar, sugar, and spices. Season with salt and pepper. Pour in apple juice or cider. Cook covered, over medium-low heat until cabbage is tender and juices thicken slightly, about 1 hour.
This recipe can also be prepared without the sugar and spices, but they add a nice dimension to the taste.
The dish is best if prepared 1 - 3 days ahead, refrigerated and reheated gently.
Serves 8
Basic recipe from Kay Shaw Nelson, The Scottish-Irish Pub and Hearth Cookbook
Irish Stew Recipe
IRISH STEW
This is the original one-pot meal; it is great "pub grub" and a wholesome cold weather meal. It is traditionally prepared with lamb, onions and potatoes and lamb stock, but the combination has become so popular that many variations have developed. This one is a beef based variation with a few optional added vegetables.
2 tablespoons oil
2 pounds stewing beef, or chuck roast, trimmed and cut into 1" cubes
2-3 onions, chopped
3 leeks, split and cut in small dice
2 large cloves garlic, chopped
1/2 -1 cup chopped carrots (optional)
1 turnip, peeled and chopped (optional)
3 baking potatoes, diced
1 cup beef stock or more
1 cup Guinness beer or stout (optional)
2 teaspoons Worcestershire sauce (optional)
1 teaspoon dried thyme or 1 tablespoon fresh, chopped
Salt, pepper to taste
2 tablespoons flour dissolved in 1/4 cup water, if needed to thicken
2 tablespoons or more fresh parsley, chopped for garnish
In a large Dutch oven heat the oil over medium heat. Add the beef in small batches and stir to brown it on all sides. Remove each batch as it is browned to avoid over crowding; add a little more oil if necessary. Remove all meat and set aside. Combine the onions with the leeks, garlic, and carrots, and the potatoes with the turnip. In the same pan, alternate layers of potatoes and turnip, meat, and onion mixture, ending with a potato-turnip layer. Sprinkle each layer with a little thyme (and parsley, if you wish), salt and pepper. Combine the stock with the Guinness and Worcestershire sauce (if using) and pour over the meat and vegetables. Cover tightly and bake in a 325 degree oven to 2-2 1/2 hours or until the meat is tender. Check from time to time and add more broth if necessary to be sure you have a thick gravy. If necessary, the flour dissolved in water can be added to thicken the gravy while the stew is stirred over medium heat just before serving.
Ladle into flat bowls, sprinkle with parsley and serve.
Serves 6-8
This is the original one-pot meal; it is great "pub grub" and a wholesome cold weather meal. It is traditionally prepared with lamb, onions and potatoes and lamb stock, but the combination has become so popular that many variations have developed. This one is a beef based variation with a few optional added vegetables.
2 tablespoons oil
2 pounds stewing beef, or chuck roast, trimmed and cut into 1" cubes
2-3 onions, chopped
3 leeks, split and cut in small dice
2 large cloves garlic, chopped
1/2 -1 cup chopped carrots (optional)
1 turnip, peeled and chopped (optional)
3 baking potatoes, diced
1 cup beef stock or more
1 cup Guinness beer or stout (optional)
2 teaspoons Worcestershire sauce (optional)
1 teaspoon dried thyme or 1 tablespoon fresh, chopped
Salt, pepper to taste
2 tablespoons flour dissolved in 1/4 cup water, if needed to thicken
2 tablespoons or more fresh parsley, chopped for garnish
In a large Dutch oven heat the oil over medium heat. Add the beef in small batches and stir to brown it on all sides. Remove each batch as it is browned to avoid over crowding; add a little more oil if necessary. Remove all meat and set aside. Combine the onions with the leeks, garlic, and carrots, and the potatoes with the turnip. In the same pan, alternate layers of potatoes and turnip, meat, and onion mixture, ending with a potato-turnip layer. Sprinkle each layer with a little thyme (and parsley, if you wish), salt and pepper. Combine the stock with the Guinness and Worcestershire sauce (if using) and pour over the meat and vegetables. Cover tightly and bake in a 325 degree oven to 2-2 1/2 hours or until the meat is tender. Check from time to time and add more broth if necessary to be sure you have a thick gravy. If necessary, the flour dissolved in water can be added to thicken the gravy while the stew is stirred over medium heat just before serving.
Ladle into flat bowls, sprinkle with parsley and serve.
Serves 6-8
Thursday, March 25, 2010
Celtic Celebration
Forty-five people joined us Friday evening, March 19, for a Celtic Celebration. A display table of Celtic art, literature, music, etc. drew an interested crowd. We settled in for a meal of authentic Irish stew, a red cabbage side and gingerbread with Caledonia sauce for desert. (Many requests for recipes followed and are promised later on this site). Nate explained a bit about the history of the Celts and how their beliefs, once Christianized, overlap the practice of Blue Heron Ministries- that of honoring the Creator in all of His creation. Elyse, August and Iris Buehrer, provided Celtic music for our entertainment. Besides the awesome vocal numbers, the girls played the Irish hornpipe, drum, keyboard, and piano. Pastor Tom Smith spoke a Celtic benediction and we were dismissed to the courtyard of the Chapel following Elyse as she played Amazing Grace on the bagpipes. There we assembled at the foot of the Celtic Cross. We stood in the glow of the late evening skies and refected on the Celebration before concluding our evening together.
Subscribe to:
Posts (Atom)