Thursday, July 24, 2008

Lammas Recipe's

Hi to all, With Lammas coming up on July 31-Aug 1. I thought I would post some recipe's early I dug these out a couple weeks ago... Enjoy!!


Lots of jams are always a blessing as well. Jams made from wild Berry's such as blackberry . Served on a lovely bread.

Boxty* (Potato Griddle Cakes)

If you have mashed potatoes left over, you can turn them into another
traditional Irish dish. Makes12 x 3-inch pancakes (4 to 6 servings)
1 cup hot unseasoned mashed potatoes
2 tablespoons butter or margarine, softened
2 eggs, beaten
1 cup grated unpeeled raw potatoes
1/2 cup flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon caraway seeds (optional)
1/4 teaspoon pepper
1/4 cup milk

Butter or margarine, for frying In large bowl mix together mashed potatoes and
2 tablespoons butter. Stir in eggs and grated potatoes, then the flour,
baking powder, salt, caraway seeds and pepper. Blend in milk. Heat 1
tablespoon butter to sizzling in large nonstick skillet. Drop potato mixture,
about 2 1/2 tablespoons at a time, into skillet to form patties. Flatten
slightly. Fry over medium-high heat until crisp and browned, turning once.
Repeat with remaining potato mixture, adding butter to skillet as
needed. Serve hot.

An old rhyme goes:
Boxty on the griddle,
boxty in the pan,
if you can't make boxty,
you'll never get a man.

*Gaelic Coffee*

1 servings-- A wonderful way to end a meal!

Black coffee; freshly made
Scotch whiskey
Demerara (raw brown) sugar
Double (heavy) cream; whipped until slightly thick
Pour the coffee into a warmed glass.
Add the whisky and the sugar to taste.
Stir well.

Pour some lightly whipped cream into the glass over the back of a teaspoon.

Main dish's

*Noodles in Faery Butter*

4 hard-boiled egg yolks
2 tablespoons orange flower water (optional)
1/2 cup sugar
1/2 cup sweet butter, softened
1 lb. noodles (any kind), cooked
1 teaspoon dried thyme
1 teaspoon dried sweet basil
1 orange, sliced (garnish)

Beat the egg yolks, sugar, butter, thyme, basil,
and orange water in a small bowl until smooth. Mix enough of the butter with
the hot noodles to coat the noodles with a golden-yellow color. Garnish with
orange slices.
Yield: 8 Servings

*Beef Tenderloin with Blackberry Port Wine*

1 large shallot or small onion, finely diced
1 cup fresh or frozen blackberries, divided
2 cups port wine 1 tsp. sugar
2 cups beef stock
1 Tbsp. butter, softened

In a saucepan bring diced shallot, 3/4 cup blackberries, wine and sugar to
boil. Boil gently to reduce wine to 1/2 cup. Strain and set liquid aside.
Boil beef stock in separate pan to reduce by half. This will take
approximately 15 min. Grill steaks or pan broil in a skillet 3-4 min. per
side. Whisk blackberry and port wine reduction into reduced beef stock. If
sauce is too thin, dissolve 1 tsp. cornstarch in water, then sir into sauce
and bring to boil. Whisk in 1 Tbsp. softened butter. Serve steaks with sauce
and garnish with remaining blackberries. Serving Suggestion:
Garlic-Horseradish Mashed Potatoes & Zucchini with Thyme. Serves 4.

*Green Dragon Walnut Meatballs*

For the meatballs:

1 large green pepper
1 lb ground beef
2 cloves finely chopped garlic
3 oz weight chopped walnuts
1 tbl tomato paste/puree
1 tbl soy sauce
1 tsp ground ginger
3-4 pinches chili powder
1 tbl sugar (can be omitted)
oil for frying
For the sauce:
1 1/2 tbl soy sauce
4 1/2 tbl water
3 tsp wine vinegar
1 1/2 tsp sugar
4-5 spring/green onions, finely chopped

Cut the pepper in half and remove the seeds and pith. Bring a small
pan of salted water to a boil and put in the pepper halves. Cook
until soft (6-8 minutes). Drain and chop finely. Put all of the
meatball ingredients in a bowl and mix well. With wet hands, form
the mixture into small balls. Fry until browned all over. Transfer
to a serving dish with a slotted spoon. Pour most of the fat out of
the pan, but don't wash it yet. Add all the ingredients for the
sauce except the onions. Bubble fiercely for a minute or two, until
you have a thick, dark, syrupy sauce. Remove from the heat and stir
in the onions. Spoon over meatballs and serve at once.


*Perfect Corn Bread*

1 cup sifted all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow corn meal
2 eggs
1 cup milk
1/4 cup shortening

Sift flour with sugar, baking powder, and salt; stir in
cornmeal. Add eggs, milk, and shortening. Beat with rotary or electric beater
till just smooth. (Do not over beat.) Pour into greased 9x9x2 inch pan. Bake
at 425 degrees for 20 to 25 minutes. Corn Sticks: Spoon batter into greased
corn-stick pans, filling 2/3 full. Bake in hot oven (425) 12 to 15 minutes.
Makes 18.

*Oatmeal Bread*

1 cup wheat flour
1/2 teaspoon baking soda
2 teaspoons salt
1 teaspoon nutmeg
1/2 cup brown sugar
1 cup butter
1/2 cup nuts
3 medium apples, chopped
1 cup raisins
1 teaspoon cinnamon
1 teaspoon ginger
1-1/2 cups rolled oats
1 egg, beaten
1-1/2 teaspoons vanilla or orange

Mix above ingredients together completely, then place in a greased 9-inch
cake pan. Bake at 350 degrees for 30 minutes, until it begins to move away
from the sides of the pan. Also, fruits and nuts can be changed for different seasons.


*Brigid's Blackberry Pie*

(Makes one 9 inch pie)
4 cups of fresh blackberries (thawed frozen berries are ok)
11/2 cups sugar
1/3 cup flour
1/4 teaspoon cinnamon
1/8 teaspoon of salt
1 unbaked pie crust

Preheat oven to 325 degrees F. Line a deep pie dish with the pie crust or
purchase a commercially-made one. Set aside. Mix all other ingredients
together in a large mixing bowl. If it appears too "wet," mix in a little
more flour (about 2 tablespoons). Turn the fruit into the pie shell and dot
with butter or margarine. You can bake the pie as is, or cover it with
another pie crust. Then score the top several times with a sharp knife. Bake
for 1 hour, or until the top crust is a golden brown.

*Wild berry Cheesecake*

Vegetable cooking spray
1 1/2 cups graham cracker crumbs
1/4 cup apple juice with vitamin C Filling:
2 Tbsp. unflavored gelatin
1/2 cup water
2 cups 1% fat cottage cheese
1 cup nonfat ricotta cheese
1 package (8-oz.) lite cream cheese
1/4 cup sugar
1 Tbsp. vanilla extract
1/2 cup mixed fruit puree

For crust: Preheat oven to 350 degrees F. Spray 9" spring form pan with
cooking spray and set aside. In medium bowl, stir crumbs and apple juice
until well combined. With back of spoon press crumb mixture evenly into
prepared pan. Bake 5 minutes. Cool.

For filling: In small saucepan sprinkle
gelatin over water; let stand 5 minutes to soften. Cook over low heat until
dissolved, stirring often. Set aside.

In food processor or blender process gelatin mixture and next 5 ingredients
until smooth. Stir in fruit puree. Pour into prepared crust. Refrigerate at
least 2 hours before serving.

*Scottish Raspberry Cheesecake Dessert *

6 servings

4 oz Butter
1 tbl Scotch whiskey
8 oz Digestive (graham) biscuits crushed
8 oz Cream cheese
2 oz Caster (granulated) sugar
10 fl Double (heavy) cream
1 tbl Scotch whiskey
8 oz Raspberries
2 tbl Honey
3 fl Scotch whiskey
3 ts Arrowroot
1 ts Caster (granulated) sugar
5 fl Whipping cream
1 tbl Scotch whiskey

First, make the base:
Melt butter and add the tablespoon of Scotch whisky and the crushed biscuits.
Press mixture well down into a greased loose-bottomed 8-inch cake tin.
Chill for 30 minutes in fridge.

To make the filling:
Beat cream cheese and caster sugar together until smooth. Whip double cream
and whisky until softly stiff and fold into cream cheese mixture. Spoon over
biscuit base and chill well.

For the topping:
Soak the raspberries in honey and whisky. Leave for 30 minutes, then strain
raspberries, leaving approximately 4 fluid oz juice (top up with whisky if
necessary). Make a paste with 2 tablespoons of juice blended with arrowroot.

Heat remaining juice with caster sugar until almost boiling. Stir in
arrowroot paste and return to a very low heat, continually stirring until
glaze is thick. Stir raspberries into glaze, and then leave until cool. Spoon
raspberry glaze over cheesecake.

Decorate: Whip cream with a tablespoon of
whisky until softly stiff and use this to decorate the cheesecake.

Sprinkle with malt whisky before serving.

*Rich Whiskey Shortbread*
(Scottish Cookies)

1 batch

4 oz Butter
1 1/2 tbl Single malt scotch whiskey
3 oz Caster (granulated) sugar
1 1/2 oz Almonds; blanched
1 oz Mixed peel; chopped
6 oz Plain (all-purpose) flour
2 oz Rice flour

Cut the butter into small pieces.
Place in a bowl together with a tablespoon of whisky and the sugar.
Cream the mixture until fluffy.
Chop two-thirds of the almonds finely and add to the mixture.
Stir in the peel and the flours (sieved together).
Draw the mixture together and press into a buttered 8-inch sandwich tin.
Prick well all over and pinch up the edges decoratively.
Halve the remaining almonds and place these on top of the shortbread.

Bake at 325ยบ F for 30-40 minutes, until the shortbread is golden in colour.
Remove from the oven.

Sprinkle with the remaining whisky and a little caster sugar.
Leave to cool in the tin.

Run a knife carefully around the edge of the shortbread and invert onto a
Store wrapped in greaseproof paper in an airtight tin.


*Rose Petal Wine* (1)

6 cups fragrant rose petals
1/4 lb white raisins, chopped
1 gallon water
2-1/2 lbs granulated sugar
2 tsp acid blend
1 tsp pectic enzyme
1 crushed Campden tablet
Rhine wine yeast and nutrient

Pick the rose petals just before starting, so they're fresh. Boil 6 pints
water and pour over all ingredients except yeast and pectic enzyme, stirring
gently to dissolve sugar. Cover with cloth or plastic wrap and set in warm
place for 24 hours. Add pectic enzyme, yeast and half remaining water. Set
aside until vigorous fermentation subsides (7-10 days), stirring daily. Do
not exceed 10 days. Strain liqueur into secondary fermentation vessel, top up
to neck with water, and fit fermentation trap. Rack after 30 days, then again
after additional 30 days. Bottle when clear and store in dark, cool place. It
will be fit to drink after 6 months, but will improve enormously after a year.

Rose Petal Wine* (2)

4-6 cups rose petals, depending on fragrance
2 lbs green pea pods
2-1/2 lbs granulated sugar
2 lemons
1 orange
2 tsp pectic enzyme
1 gallon water
1 used tea bag
1 crushed Campden tablet
Rhine wine or Champagne yeast and nutrient

Use pea pods as soon after shelling as possible. Rose petals may be picked up
to two days earlier and frozen in plastic freezer bag. Juice the lemons and
orange and combine juice with all ingredients in crock except water, pectic
enzyme and yeast. Bring water to boil and pour over ingredients, stirring to
dissolve sugar. Cover and set aside 24 hours. Add pectic enzyme and yeast,
recover, and set aside one week, stirring daily. Strain through a muslin
cloth or bag onto secondary fermentation vessel, topping up to neck of
vessel. Fit fermentation trap and allow to ferment completely (45-60 days).
Rack and bottle when wine clears. Allow it to age six months in the bottle
before tasting. Will improve with age.

COMMENTS: Both color and fragrance will vary with different roses. Generally,
the fresher the flower the stronger the color and fragrance, but the rose
must be fragrant to begin with. It is perfectly acceptable to use petals
from flowers whose blooms are fading (but not yet brown) on the plant. Cut
the flowers and carefully remove the petals from the hip and stem.Both
recipes call for 2-1/2 lbs granulated sugar per gallon of wine. This produces
a medium wine. Use 1/4 lb less sugar for a dry wine, 1/4 lb more for a sweet.
Champagne yeast will convert more sugar into alcohol than Rhine yeast.