Lughnasadh Recipes

Apricot Wine
Irish Buttermilk Bannock
Blackberry Cobbler
Corn Pudding
Game Hens with Rosemary and Garlic
Pitcaithly Bannock (Scottish)
Potato, Artichoke & Leek Soup
Brown Rice with Pine Nuts
Scottish Shortbread
Real Irish Stew
Aztec Casserole

 

Apricot Wine

• 1 lb Dried Apricots
• 4 quarts Warm Water
• 6 1/2 cups Sugar
• 2 1/4 cups Brown Sugar
• 1 1/2 cups Raisins
• 1 Tbsp Ginger, minced
• 2 each Lemons, thinly sliced
• 2 each Oranges, thinly sliced
• 1/2 cup Yeast

 

Wash the apricots in several batches of water and then dry them and cut in halves. Place in a large crock pot, and pour on the warm water, reserving 1/2 cup of it in which to dissolve the yeast cake. Stir in the sugars, fruit, raisins and ginger. Then add the dissolved yeast and mix well. Cover with top of the crock and let stand for thirty days, stirring the mixture every other day. After thirty days strain the mixture and bottle.

 

Irish Buttermilk Bannock

• 4 cups all-purpose bread flour
• 3 tsp baking powder
• 1 tsp salt to taste
• 3/4 tsp baking soda
• 1 cup raisins
• 2 eggs
• 1 1/2 cups buttermilk

 

Stir flour, baking powder, salt, baking soda and raisins together. Separately, fork-blend eggs and buttermilk, then add to dry ingredients. Stir until sticky batter is formed. Scrape batter onto well floured surface and knead lightly. Shape batter into ball, then place in round non-stick casserole that has been sprayed with cooking spray. Mark a cross in the center, using a sharp knife. Bake uncovered in preheated 350° oven for about 1 1/4 hours.

Wait 10-15 minutes before attempting to remove bread from casserole, then cool on wire rack. If desired, cut loaf into quarters and then slice thinly.

 

Blackberry Cobbler

Pastry:

• 1 3/4 cups All-purpose flour
• 2 Tbsp sugar
• 2 tsp baking powder
• 1 tsp salt
• 1/4 cup shortening
• 6 Tbsp heavy whipping cream
• 6 Tbsp buttermilk

 

Preheat oven to 350°. Place fresh berries in a lightly greased 2-quart baking dish. Combine sugar and flour; add water and lemon juice, mixing well. Pour this mixture over berries; bake at 350° for 15 minutes while preparing the pastry. Increase oven temperature to 425° . Pastry: Combine flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs; stir in whipping cream and buttermilk. Knead dough 4 or 5 times; roll to about 1/4" thickness on a lightly floured surface. Cut dough to fit baking dish. Place the pastry over hot berries; then brush with melted butter. Cut a few vents in the top of pastry with knife. Bake at 425° for 20 to 30 minutes, or until pastry is golden brown. Serve cobbler warm with vanilla ice cream. Serves 8.

Corn Pudding

• 2 cups young, fresh corn
• 3 eggs
• 1/2 cup sugar
• 1 cup milk
• 1/2 stick butter, melted
• 1 tsp salt

 

Melt butter into 12 X 12 glass baking dish. Beat eggs and other ingredients. Mix thoroughly and pour into dish. Preheat oven to 250°. Bake for 1 hour, or until firm. A small pan of water in the bottom of the oven prevent drying. Serves 4 - 6.

 

Game Hens with Rosemary and Garlic

• 3 Cornish game hens, halved
• 3/4 cup olive oil
• 4 garlic cloves, crushed
• 3 Tbsp dry sherry
• 1 Tbsp fine chopped fresh rosemary
• juice of 1 lemon
• salt to taste
• freshly ground black pepper to taste

 

Split each bird in half. Set aside. Using a very large bowl mix the remaining ingredients together. Marinate the bird halves in this mixture for 1 hour, turning often. Broil in oven 7 or 8 minutes on a side, or on a charcoal barbecue. I prefer the charcoal, but be sure the coals are not too hot. Cook to your liking.

 

Pitcaithly Bannock (Scottish)

• 8 oz flour
• 4 oz butter
• 2 oz caster sugar
• 1 oz chopped almonds
• 1 oz mixed candied peel

 

Set Oven to 325°. Grease a baking sheet. Sift the flour into a bowl. Add the sugar and butter and rub in to form a dough. Add the almonds and mix in the peel, making sure they are evenly distributed.

Form into a thick round on a lightly floured surface and prick all over with a fork. Place on the sheet and bake for about 45-60 minutes. Allow to cool and serve sliced thinly and buttered

* From the booklet Scottish Teatime Recipes

 

Potato, Artichoke & Leek Soup

• 2 Tbsp butter or margarine
• 1/2 cup chopped onion
• 1 1/2 cups whole leeks, chopped (whites only)
• 1 tsp minced garlic
• 1 quart chicken broth
• 13 3/4 oz can artichoke hearts, rinsed & drained, cut into quarters
• 2 1/2 cups peeled and cubed baking potatoes
• 2 small sprigs thyme
• 1 1/2 cups milk
• 3/4 teaspoon Tabasco pepper sauce
• salt to taste
• fresh ground black pepper
• chopped fresh parsley

 

In a medium saucepan, melt the butter and sauté the onion and leeks, covered, for about 10 minutes, or until tender. Uncover and cook until the leeks are very soft, about 5 minutes, adding the garlic for the last minute. Add the broth, artichokes, potatoes and thyme; simmer for 15 minutes, or until the potatoes are tender. Add the milk and Tabasco sauce; simmer for 5 minutes longer. Remove from heat and discard the thyme. In a food processor or blender, puree the soup until very smooth. Add salt and pepper to taste. Serve hot or cold, garnished with parsley.

Brown Rice with Pine Nuts

• 1 1/2 cups long-grain brown rice
• 3 cups water
• 1 medium onion, chopped
• 2 Tbsp vegetable oil
• 1 Tbsp ground cumin
• black pepper, to taste
• 1 Tbsp fresh Parsley, minced
• 1/4 cup pine nuts

 

Soak brown rice in water at least 2 hours, or overnight. Heat oil in a heavy skillet with tight-fitting lid. Add chopped onion and sauté until golden brown and limp. Add rice and soaking water along with cumin and pepper. Bring to a boil, reduce heat, and cover. Cook at a simmer for about 20 minutes. Rice should be tender and water should be absorbed. When rice is done, add chopped parsley and pine nuts.

 

Scottish Shortbread

• 3/4 cup butter, softened
• 1/4 cup granulated sugar
• 2 cups white flour
• 1/2 tsp salt

 

Mix butter and sugar until well blended. Work in the flour and salt. If the dough is too dry, add 1 to 2 Tbsp more butter. Roll 1/2 inch thick on a slightly floured board. Cut into rectangles approx. 3/4 inch by 2 inch. Prick each rectangle twice with the tines of a fork. Bake at 350° for 18-20 minutes. Makes 30 cookies.

 

Real Irish Stew

• 1 1/2 lbs mutton, cut into pieces
• parsley sprigs
• 6 carrots, sliced
• 2 lbs potatoes
• salt and pepper
• 1 lb. onions

 

Place meat and vegetables in saucepan and cover with cold water. Add salt and pepper as required and flavor with a few parsley sprigs and add carrot slices. Slowly bring to a boil and skim off the top. Simmer over a very low heat for approximately 2 hours or until the meat is tender.

*Note: You can probably substitute lamb for the mutton and not need to cook as long.

 

Aztec Casserole

• 9 (6 inch) corn tortillas, cut in half
• 2 (10 ounce) cans enchilada sauce
• 2 cups sour cream
• 2 cups shredded Cheddar cheese
• 2 (4 ounce) cans diced green chiles
• 1 cup fresh corn kernels
• 1 pound skinless, boneless chicken breast halves - boiled

 

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well. Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9x13 inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat. Bake in the preheated oven for 25 to 30 minutes, or until center is heated through. Makes 6 to 8 servings.