| Recipes: |
 |
| Irish Boxty (aka potato pancakes) from "Celtic Myth & Magick" by E. McCoy Dish is traditionally served at Samhain in northwestern Ireland. 1 lb grated potatoes 3-3/4 cups flour 1 cup milk 2 tablespoons warm water 1 teaspoon baking soda 2 tablespoons butter or margarine 1 cup mashed potatoes, cooked salt and pepper to taste Soak potatoes overnight in cool water to remove the starch. Mix all ingredients and shape into flat, round cakes. Add extra milk if mixture seems too stiff. Lightly grease and preheat griddle. Drop the mixture, one heaping tablespoon at a time, onto the hot griddle. Cook until golden brown. Turn boxty and brown other side. Boxty are either served with butter or sprinkled with sugar. Colcannon Traditionally served at Samhain and is used as a divination device. The person who gets the thimble in their portion will be a spinster or laborer. The button is for a bachelor, the ring foretells a marriage, and the coin indicates prosperity. 4 cups mashed potatoes (boil them yourself and mash them. don't use artificial potato flakes) 2-1/2 cups cabbage, cooked and chopped fine 1/2 cup butter (avoid corn oil margarines as they will not add the needed body and flavor) 1/2 cup evaporated milk or cream 3/4 cup onion, chopped very fine and sauteed (traditionalists saute in lard or bacon grease, but butter is acceptable) 1/4 teaspoon salt 1/8 teaspoon white pepper a thimble a button a ring a coin In a large cooking pan place all of the ingredients except the cabbage, thimble, button, ring and coin and cook over low heat while blending them together. Turn the heat to medium and add the chopped cabbage. The mixture will have a pale green cast. Stir occasionally until the mixture is warm enough to eat. Lastly, drop the thimble, button, ring, and coing. Stir well and serve. Serves 8 Soda Bread Usually part of the Lugnasadh or Cakes and Ale celebration. 3 cups all purpose flour 3 cups whole wheat flour 1-1/4 teaspoons cream of tartar 1-1/4 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon sugar (raw sugar is best) 2 cups sour milk (milk can be soured with a teaspoon of vinegar or orange juice, or set out at room temperature for 3 days.) Mix all ingredients together except the milk, making sure they are well blended. Add the milk, 1/4 cup at a time, blending well after each addition. Dough should be tacky, but not crumbly and shoudl hold together well. If not, add another tablesppon of milk. Continue to knead for at least 15 minutes. Work the dough into a ball, place it in the center of a greased and lightly floured baking sheet and flatten slightly. Cut 3 straight deep slash markes across the top with a sharp knife. If you like you can brush a little melted butter on top, but traditionalists use cream. Bake at 375 F for 45-50 minutes then turn the loaf over and bake another 5-7 minutes or until it has a hollow sound when tapped with the blunt end of a knife. |
 |
 |