Beltain
Recipes
Asparagus
with chives and blossoms
Goat cheese & Spinach turnovers
Chicken Barley Stew with Herbs
May Wine
Meade
Wild Irish Nettle Soup
Oatcakes (Irish)
Oatcakes (Scottish)
Donnegal Oatmeal Cream
Medallions of Pork with Riesling sauce
Savory cheese Scones
Irish soda Bread
Sand Tarts (Old German Style)
Asparagus with Chives and Blossoms
1 lb. asparagus, washed
1 Tbsp. olive oil
1 Tbsp. sesame seeds
2 Tbsp. fresh chives, snipped
16 chive blossoms
1/2 tsp. soy sauce
salt and pepper to taste
Blanch the asparagus in lightly salted boiling water for about 3 minutes, or until crisp-tender; do not overcook. Refresh under very cold water and drain well. Remove the chive stalks to separate the flowers. In a skillet, heat the oil over medium heat and add the sesame seeds. Stir for 1 minute, add the snipped chives, and stir for 1 minute more. Add the asparagus and soy sauce to the skillet with a few pinches of salt and generous grindings of pepper; stir well, cover and cook for a minute or so. Remove the lid, sprinkle chive blossoms over the asparagus, and cover for 1 to 2 minutes so that the chives steam briefly. Stir lightly and taste for seasoning. Serve hot.
* Flowers in the Kitchen by Susan Belsinger
Goat Cheese & Spinach Turnovers
1 Tbsp. olive oil
1/2 cup diced red onion
2 cloves garlic, minced
2 bunches fresh spinach, stemmed and chopped
2 oz. soft goat cheese
1/3 cup toasted pine nuts
3 Tbsp. grated parmesan cheese
1/2 tsp. minced fresh rosemary
1/2 tsp. grated lemon peel
4 frozen phyllo pastry sheets, thawed
1/2 cup unsalted butter, melted
Heat oil in heavy skillet over medium heat. Add onion and garlic and sauté 5 minutes. Increase heat to high. Add spinach and sauté until wilted, about 5 minutes. Drain spinach mixture, pressing on solids to release as much liquid as possible. Transfer to bowl and cool completely. Add goat cheese, pine nuts, parmesan, rosemary and lemon peel. Season to taste with salt and pepper. Place 1 phyllo sheet on work surface. Cut lengthwise into 3 strips. Brush with butter. Place 1 rounded Tbsp. of filling at 1 end of dough strip. Starting at 1 corner, fold pastry over filling, forming a triangle. Repeat, folding up length of filling. Transfer turnovers to baking sheet. Cover and chill. Preheat oven to 375°. Bake turnover until golden, about 12 minutes. Cool slightly and serve. Makes 12.
Chicken Barley Stew with Herbs
2-3 lb. chicken breasts on the bone
2 Tbsp. butter
1 lb leeks (3-4 large ones, 4-5 small ones) thickly cut. May substitute
onions
4 cloves garlic, chopped fine
6 oz. barley
3 Tbsp. red wine vinegar
3 3/4 cups water
2 bay leaves
1 Tbsp. dried sage
*Originally an Anglo-Saxon recipe. The original calls for rabbit, but chicken is just as good.
In a large Dutch oven, melt the butter, then fry the leeks and garlic in the butter. Add the chicken and brown. Add remaining ingredients, reserving the sage. Bring to a boil, then reduce and simmer for 1 1/2 hours. Remove chicken from pot and let cool. Remove meat from bones and add back to the pot. Add sage. Stir well and serve. Leftovers freeze well. Serves 8.
May Wine
1 bottle of German white wine
1/2 cup fresh strawberries, sliced
12 sprigs of fresh woodruff
Pour wine into carafe or wide mouth bottle. Add strawberries and woodruff and allow to blend for at least and hour. Strain and serve well chilled. Garnish with thin orange slices. The strawberries add a wonderful flavor, and the woodruff add sweetness.
Meade
1 gallon water
4 lbs. honey
6 cloves
2 sticks cinnamon
Juice and peel from one lemon
1 tsp. active dry yeast
In a large non-reactive pot, add the next four ingredients to the gallon of water. Boil all together for 30 minutes, then strain into a crock that will hold it with a little room to spare. When cooled, add the yeast, dissolved in some of the liquid. Allow to ferment in a cool place (55° is ideal) until it ceases bubbling and the liquor clears, then bottle up, cap tightly and store in a cool, dark cellar. It should not be used for at least a month, and longer is better. This meade, unlike many other drinks, does not improve with really long aging, so it should it should be consumed within a year of the time it was made.
Wild Irish Nettle Soup
12 oz. nettle leaves and young, tender
stems (use gloves to collect)
3-4 oz (2 oz each) leek, onion and celery, roughly chopped
2 1/2 pints chicken stock
1 1/2 lbs. potatoes, sliced
3/4 pint cream
salt and freshly ground black pepper
Wash the nettles. Melt 3 oz. of the butter in a heavy based pan and sweat the leek, onion, celery and the nettles for 5-6 minutes without browning. Add the chicken stock and bring to a boil, then add the potatoes. Cook over a low heat for about 40-50 minutes. Put soup in blender and puree, then return to the pan, and add the cream. Salt and pepper to taste, reheat gently and check the consistency. Some extra butter may be whisked in for richer, smoother finish. Garnish each serving with a blanched nettle leaf. Serves 8.
*From the Ashford Castle Hotel, County Mayo, Ireland
Oatcakes (Irish)
6 oz. Oatmeal (preferably fine)
2 oz. flour
1 tsp. salt
10 fluid oz. warm water
Mix flour and salt together. Slowly add warm water. Roll out on a floured board to 1/4 inch thick. Cut into triangles. Cook on a pan or griddle until golden on both sides. Dry out in a cool oven (300°) until crisp. These cakes are eaten buttered, with a glass of milk, for supper, but are also good with wine and cheese.
Oatcakes (Scottish)
1/2 cup shortening
1 cup oats or quick- cooking oatmeal
1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
2-3 Tbsp. cold water
Cut shortening into next four ingredients until mixture resembles fine crumbs. Add water, 1 Tbsp. at a time, until it form a stiff dough. Roll until 1/8" thick on lightly floured surface. Cut into 2" rounds or squares. Place on un-greased cookie sheet and bake at 375° until they just start to brown (about 12 -15 minutes). To griddle bake; bake on a hot griddle or frying pan until the edges begin to curl. Turn over and cook the other side. Do not let the oatcakes brown; they should be a pale fawn color. Put on a wire race to cool. They are yummy when served with cheese.
Donnegal Oatmeal Cream
15 fluid oz. milk
1/2 cup medium oatmeal - cracked, not rolled
1 large egg, beaten
rind & juice of 1 orange
2 tsp. sugar (to taste)
1/2 oz. gelatin
2 Tbsp. water
8 oz. heavy cream, whipped
fruit sauce of choice
Soak the oatmeal in the milk for 30 minutes, turn all into a pan and stir until it boils. Then simmer 3-4 minutes. Pour mixture into a bowl and add the beaten egg, grated lemon rind and sugar to taste. Dissolve gelatin in the orange juice and water, add to the mixture when it's cooled, and then fold in the cream. Pour the whole mixture into a glass bowl and leave to set. Serve with 3-4 Tbsp. of chosen fruit sauce on top.
To make sauce: Take your favorite jam and thin with 3-4 Tbsp. of water.
Medallions of Pork with Riesling Sauce
12 oz. pork tenderloin, cut into 1"
rounds
flour
4 Tbsp. unsalted butter
1 onion, thinly sliced
3 garlic cloves, minced
1/2 cup dry Riesling wine
1/2 cup raisins
3 Tbsp. balsamic vinegar
1 Tbsp. green peppercorns, ground
1/2 tsp. thyme, minced
1/2 tsp. oregano, minced
1/4 cup butter, chilled & cut into pieces
1/4 cup pine nuts, toasted
Season pork with salt and pepper. Coat in flour; shake off excess. Melt 2 Tbsp. butter in heavy skillet over medium high heat. Add onion and garlic and sauté until golden brown, about 5 minutes. Transfer mixture to bowl. Melt remaining 2 Tbsp. butter in same skillet over medium high heat. Add pork and sauté about 4 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add onion mixture, wine, green peppercorns, and herbs to same skillet and boil until sauce thickens, about 4 minutes. Add pork to skillet and heat through. Divide pork among plates. Add 1/4 cup chilled butter to sauce in skillet and whisk until just melted. Mix in pine nuts. Spoon sauce over pork and serve.
Savory Cheese Scones
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 1/2 cups grated cheddar cheese
3 Tbsp. parmesan cheese
1/3 cup butter
1/3 cup milk
2 eggs
Preheat oven to 400°. Combine all dry ingredients, stir in cheese and toss well. Cut in butter. Combine eggs and milk, add to flour mixture and gently knead to form a stiff dough. Cut dough ball into halves and pat each half into and 8" diameter, 1/2" thick circle. Cut into wedges, place wedges on a baking sheet and bake 15-17 minutes, until lightly browned.
Irish Soda Bread
1 1/2 cups all-purpose flour - unbleached,
enriched
1 1/2 cups whole wheat flour - stone-ground
1/4 tsp. Kosher salt
1/2 tsp. baking soda
1 1/4 cups buttermilk
Set baking rack in the center of the oven and place a baking stone (if available) on the rack. Preheat oven to 375°.
In a mixing bowl, combine the dry ingredients. Mix to incorporate. Make a well in the center of the dry ingredients and add the buttermilk. Mix quickly to incorporate the milk evenly. It may be easier to mix with the hands than with a spoon. Form the dough into a loaf shape and place in a nonstick 8 1/2 x 4 1/2 x 2 1/2" loaf pan. Place in the preheated oven and bake for 50-55 minutes, until well browned and a skewer inserted in the center comes out dry. Remove from the oven and the baking pan. Place on a wire rack to cool.
Sand Tarts (Old German Style)
2 1/2 cups sugar
2 cups butter
2 each egg, well beaten
1 each egg white
4 cups flour
pecans
cinnamon
Cream the butter and sugar together. Slowly add the flour, working it in well. Add the well-beaten eggs and mix thoroughly. Chill over night. Roll out thin on lightly floured board; brush cookies with the egg white which has been slightly beaten, sprinkle with sugar and a little cinnamon and press 1/2 pecan into center of cookie. Bake at 350° about 10 minutes.
