Five Recipes That Celebrate Ireland Throughout Your Springtime Cooking

 

A cramped pub. Green beer. A parade. A contest for the best-dressed leprechaun. A rousing time. A silly hat. A limerick, a shanty song, a poem about lads and lassies. A wistful ballad sung soft and sweet. In America, that’s a pretty traditional take on St. Patrick’s Day in pre-Covid years, back when camaraderie and celebration could and would run rampant.

This year there will be no raucous clinking of glasses with strangers, no sweaty rock bands stomping out the pace of their songs, or tables stuffed so close together that the entire room sways like one big sea of elbows and shoulders and breath and beer. But there’s more than one way to celebrate the holiday, pandemic or otherwise.

As the only cultural heritage day that has been universally acknowledged and accepted throughout the world, this love of Irish heritage celebrated every March 17th, has meant different things to different people in different parts of the globe throughout time.

In St Augustine, FL  in the year 1600, St Patrick (then known to Spanish Floridians as St. Patricio)  was celebrated with a gunpowder salute and a day of feasting to honor their belief that St. Patrick was protecting the city’s cornfields.  In Boston in 1773, St Patrick’s Day meant a quiet dinner party among a few of the city’s prominent businessmen who celebrated not the love of a country but the love of British-born St. Patrick and his contributions to the Catholic faith in Ireland.

In Ireland at the start of the last century, the national holiday was a day meant for quiet reflection spent in church.  For many local, national and international businesses throughout the 1900s and 2000s, the holiday meant and still means a massive marketing campaign that floods the retail world with all things green, lucky and legend-loving. 

Here in the Vintage Kitchen, the holiday means the kick-off to springtime cooking. In our Southern neck of the woods, mid-March welcomes strawberry season, onion season, and early leafy green season. The first signs of flowers start dotting the landscape with dancing daffodils and jonquils. The color green in an array of tender shades burst out into the world – on tree tips, on blades of grass, in fresh produce newly arrived at the farmers market.  This time of year is when our climate most resembles Ireland’s weather – cool, rainy, sometimes sunny, oftentimes cloudy. It’s the exact weather I remember from my first trip to Ireland many years ago.  March marks the month I want to celebrate the country most.

In today’s holiday post, we are featuring five unique recipes from the Emerald Isle that herald the arrival of spring and that will keep you fed, Irish style, from morning til night. Included here are foods fresh from the fields, the streams, and the sea. They are untraditional takes on traditional food gathered from Ireland’s history that I hope will help will inspire your March menus like they always do mine. There’s a stovetop jam you can make in minutes, a soup that spotlights one of the oldest green vegetables in the world, and a seafood dinner that will have you rethinking your love of pork in exchange for this new fare. However you choose to celebrate the day – whether rowdy and pub bound, quiet and thoughtful or fully outfitted in space and spirit with decorations that delight, I hope these Irish themed foods will tempt you into creating some new traditions in your kitchen not just today but for the whole new Spring season ahead as well.

Currant Scones with Strawberry Preserves

There is long-standing uncertainty in the baking world when it comes to England, Scotland, and Ireland. It seems no one can quite determine which country invented the scone first. Lucky for us, all three countries make wonderful versions. This recipe for currant scones is made even better with the inclusion of Irish butter and fresh strawberry preserves made on the stovetop from one carton of fresh berries. Since we are now entering strawberry season, this is the perfect time of year to make your own homemade jam with fruit at its most flavorful stage. If you are like me, and somewhat intimated by the home-canning process, and making your own jams and jellies seems daunting, this strawberry preserve recipe is the next best thing. Made in minutes from one carton of fresh berries and some added sugar, it is simple, quick to prepare, and gives any store-bought jam a serious run for its money. Not as shelf-stable as jarred jams and jellies, this version only lasts for about 7 days in the fridge but heaped on top of a warm scone it’s so good, you probably won’t even have it around that long. Pick the ripest, reddest, more fragrant strawberries you can find for this recipe and you can’t go wong. 

Currant Scones with Strawberry Preserves

Makes 10-12 scones

1 cup wheat bran

2 cups unbleached bread flour

1 teaspoon baking soda 

3 tablespoons sugar

1/2 yteaspoon salt

1/3 cup cold Irish butter, cut ino pieces

1/3 cup dried currants

1 cup buttermilk

1 egg, beaten

Preheat the oven to 425 degrees. In a large bowl, stir the bran, flour baking soda, sugar, and salt until well blended. Using a fork mash up the butter in the flour mixture until the it resembles coarse crumbs. Mix in the currants, then quickly stir in the buttermilk and egg to form a soft dough. 

Turn the dough out onto a lighlty floured work surface and pat it to 3/4 inch thickness. Use a glass or biscuit cutter that is 2″ inches in diameter, cut dough into rounds and place on a cookie sheet.  Bake for 15 to 20 minutes or until golden brown. 

Strawberry Preserves 

Makes 1 1/2 cups

1 basket fresh strawberries

3/4 cup cane sugar

Rinse strawberries and remove green tops. Place berries in a medium saucepan and mash them coarsely (either using a potato masher or your hands). Cook the strawberries over medium heat, stirring frequently, until they begin to thicken (about 10 minutes).

Reduce the heat to low, add the suagr and stir until it dissolves. Increase heat to medium and boil, stirring frequently for 20 minutes or until the mixture thickens to thick jam-like consistency. Remove from heat and let cool. Store in an air-tight container in the fridge for up to one week. 

Watercress and Lime Soup

Next up on the menu is Watercress and Lime Soup. Packed with nutrients, watercress is one of the oldest and healthiest leafy greens on earth dating all the way back to ancient times. Containing Calcium, Copper, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Riboflavin, Selenium, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Vitamin D, Vitamin E, Vitamin K and Zinc, it grows wild in clear, slow-moving streams all over Ireland.

Often used in Irish cooking like spinach,  it appears in all sorts of hot and cold dishes as well as fresh salads, and on sandwiches. Watercress Soup is a traditional heritage food that usually involves potatoes, but this recipe, adapted from the kitchen of Adare Manor in County Limerick changes things up a bit by adding lime juice and removing the potatoes. 

Adare Manor is a 13th century Tudor Revival-style castle that has a long and storied history of family ownership. Now it serves as a luxury hotel and golf resort.

The result is a creamy soup with a lot of depth, thanks to the peppery watercress and the tangy lime juice. Like the optimal seasonal timing of the strawberry preserves, this is a lovely springtime soup that blends flavorful watercress with cream and butter. Thin but nourishing, it is ideal fare for the rainy weather March and April often bring and shows off the bright bouquet of spring onion sets that are now coming into season.

Watercress & Lime Soup

Serves 6

2 tablespoons olive oil

1 onion, chopped

1 leek, white part only, chopped

3 celery stalks, chopped

1/2 cup diced celery root (if you can’t find celery root substitute 1 small white potato (peeled) and chopped and one extra stalk of celery, chopped)

6 cups vegetable broth

2 lbs. watercress

1 cup heavy whipping cream

Juice of 4 fresh limes

Salt & Pepper to taste

Freshly shaved parmesan cheese to taste 

In a large soup pot over medium-low, heat the oil and saute the onion, leek, celery and celery root (or potato/celery stalk substitute)  until tender but not browned, about 12 minutes. Stir in the vegetable broth and simmer for 30 minutes, stirring occasionally.

Add the watercress, raise the heat to high ad bring to a boil. Remove from heat and puree. 

In a deep bowl, whip the cream until soft peak form. Add the lime juice to the soup puree and mix thoroughly. Then gently fold in the whipped cream until well blended. Season with salt and pepper. Serve in bowls with shaved parmesan cheese and a sprig of watercress for garnish. 

This recipe, like most soups gets better the longer it sits. The lime retains its flavor and helps keep the color of the soup bright and green even after a few days in the fridge. For a heavier meal, a nice companion is a baked potato or a few slices of rustic country bread. 

Seafood Sausages with Chive Sauce 

The last two spotlights on Irish cooking for the springtime kitchen feature two recipes in one, although they can both operate independently as well. Fish based in one and sauce based in the other, both feature go-to ingrediants (seafood and chives) favored by Irish eaters all over the country.  Salmon and cod are the two most commonly enjoyed fish in Ireland. This recipe contains both, along with the addition of scallops, turning it into a trifecta of seafood-loving delight.

Originating from the kitchen of Caragh Lodge, an ideal nature lover’s getaway that has sat on the shores of Caragh Lake in County Kerry since 1875, the former house now turned hotel has been associated with good fishing and good cooking for more than a century.

The recipe, Seafood Sausages with Chive Sauce is similar to crab cakes but in a sausage shape. Protein-laden, it is an extravagant dish that you might reserve for special occasions or jubilant merrymaking holidays like today when you want to surprise your dinner mates with something out of the ordinary.  Rich, filling, and full of flavor, the sausages are fun to make, and they involve a unique technique. Like a fleet of canoes bobbing on the Irish Sea, the sausages are simmered in plastic wrap where they steam and plump their way into shape before being rolled in bread crumbs and sauteed in butter. Once plated, they are drizzled with more butter in the form of a silky chive sauce. The result is a totally decadent dining experience that sits on the same  level of other indulgent foods like lobster with drawn butter, Eggs Benedict, and Beef Wellington. Colorful and unique, this is a recipe that offers much in the way of interest and would be lovely for other spring-time holidays like Mother’s Day or Easter in addition to St. Pat’s.

Seafood Sausages with Chive Sauce

Serves 4-6

12 oz salmon

1 tablespoon butter

4 oz. cod filet, finely diced

4 oz. scallops, finely diced

1/4 teaspoon salt

1/4 teaspoon pepper

2 teaspoons fresh chives, minced

2 egg whites 

1/2 cup heavy whipping cream

1 cup fine fresh bread crumbs

2 tablespoons butter

Finely dice 4 oz. of the salmon. In a large saute pan or skillet,melt the unsalted butter over medium heat and saute the cod, diced salmon, and scallops for 5 minutes or until opaque. Remove from heat and season with salt, pepper, and chives. Set aside.

In a blender or food processor, puree the remaining 8 oz of uncooked salmon. Add the egg whites, salt, and pepper and process until smooth. Place the pureed fish mixture in a bowl set inside a bowl of ice and slowly whisk in the cream.

Add the sauteed fish and mix to combine. Refrigerate mixture for one hour. 

Remove fish mixture from fridge. Place one soup spoon size dollop of fish mixture onto a piece of plastic wrap and shape into a sausage.

Roll it up and tie a knot at each end with kitchen string. Repeat with the rest of the mixture.

Bring a large pot of water to a simmer and poach the sausages for 10-20 minutes depending on size and thickness.

When the sausages are done look for the plastic wrap to take on an air bubble shape. The sausages should be plumped up like hotdogs get when boiled in water, and the sausages should be firm to the touch. (The firmer the sausages are the easier they will be to roll in the bread crumbs and saute in the pan without breaking apart). While the sausages are cooling make the Chive Sauce.

Once the sausages have fully cooked in the water remove them to a baking rack and let them cool completely (about 30 minutes).

Roll the sausages in bread crumbs. Melt the butter in a large saute pan over medium heat and fry them until golden brown on each side.

Chive Sauce

3 tablespoons dry white wine

3 tablespoons white wine vinegar

1 tablespoon minced shallots

One pinch of pepper

1 tablespoon heavy whipping cream

3/4 cup butter, cut into pieces

1 tablespoon fresh chives, minced

In a small saucepan combine the wine, vinegar, shallots, and pepper and bring to a boil over high heat. Boil until the liquid reduces to about 1/2 tablespoon. Add the cream and boil again until it begins to thicken. Whisk in the butter, a few pieces at a time keeping the sauce just warm enough to absorb the butter as you whisk. Add the chives. (If your sausages are not ready to serve at this point keep the sauce on low heat and stir occasionally until the sausages are cooked. Drizzle the sauce over the sausages and serve. 

As mentioned earlier, both the sausages and the sauce are lovely together but also lend themselves to enjoyment with other foods. The chive sauce would be delicious drizzled over baked potatoes, eggs or tossed with pasta. The seafood sausages would be wonderful crumbled on top of a salad, stuffed inside a summer tomato or spread out on toast points. Kitchen creativity rules the day when it comes to these two recipes, including experimenting with different blends of fish for the sausage and different types of herbs for the sauce.   

The thing I love about Irish cooking most, is the country’s ability to blend fresh ingredients with comfort foods. Cream and cheese and butter are rife in so many recipes but when balanced with fresh vegetables they don’t feel overwhelming in the gastronomy department. And I love how there’s a little bit of everything for everyone in Ireland – whether you prefer humble provincial food or fancy fare, there’s something to please every palate.

If you are interested in learning about more Irish recipes, some favorites we’ve highlghted previously here on the blog include… a recipe from Katharine Hepburn’s Irish cook, how corned beef brisket came to America, and a recipe for a Guinness-infused Irish cocktail.  

Cheers to Ireland and to Spring and to new foods and flavors on this happy St Patrick’s Day! Hope your day (and your season!) are the most delicious one yet! 

Photo Credits: Ross Sneddon, Father Ted

 

 

 

 

A Year and 91 Days: The Life and Times of Avi the Avocado

Two days before Thanksgiving, not last year, but the year before, a sandwich was made and a seed was started. The sandwich was a smashed collaboration of avocado and sauteed kale, ricotta cheese and caramelized onions which turned out great and became a repeat recipe for awhile, but the real star of the show was the seed. On that day, November 22nd, 2016 a little life began.

Reminiscent of elementary school science classes, the avocado pit (actually called a berry) from the sandwich-making endeavor got cleaned up and pierced with toothpicks. Resting on the rim of a glass while partially submerged in water, it sat there half-hovering for days and then weeks and then months.  Absolutely nothing happened.  The holiday season came and went. We celebrated New Year’s and middle month birthdays and our first snow in the ending week of January.  But in the land of the avocado, nothing was changing except regular refills of water in the glass. It was such uneventful gardening I didn’t even take photographs.

Heading into the first week of February (week 9), I thought perhaps my avocado seed was a dud and was ready to abandon the project altogether. But magically, almost as if the little seed had read my thoughts, a crack in the pit opened up one morning. Something was happening, at long last! Days later a tap root started reaching out like a diver heading towards the bottom of the sea. And then things really escalated. Every day, it grew longer and longer until little root tentacles started filling the bottom of the glass.  Satisfied with itself, it turned its attention skyward and from the center of the pit, a long slender green shoot started reaching for the stars.

Drinking about a 1/4 cup of water a day, it grew almost a 1/2″ inch every morning. When it passed 12 inches” in height and grew its first set of leaves, I named this little guy growing with such gusto, Avi, and welcomed him into the family. For most of the Spring, Avi enjoyed his glass of water while taking in the river view from his perch in the window.

As the days grew longer and the temperatures warmed, I introduced to him to the outdoors for a little bit each day. When the hot, humid temperatures of summer in the South took over, he was transferred to a new garden pot filled with potting soil and joined the summer flowers on the balcony. You might remember seeing him from last summer’s post about how to make a mini-compost bin.

There’s Avi on the bottom right corner behind the nasturtiums!

In the lazy summer sun, Avi grew and grew and grew. Towering over the other plants, he looked like a king ruling over his court.

All summer he played a long-standing game with the nasturtiums to see who could climb the furthest.

Avi was the winner! When the seasons changed and the cool rains of Autumn scattered leaves on the balcony garden, Avi welcomed the wet weather.

But when we moved in mid-Fall trouble began. His first few nights went okay. He and Indie liked to watch the city lights come on from his new spot on the new balcony…

but during the day, when the sun was warm and bright, and the birds were floating overhead, Avi started doing peculiar things. Instead of carrying on with his growth spurt, he got limpy and lethargic. A week into his new surroundings, he developed brown spots and then white spots and then crinkly skin. Thinking he was not getting enough water, I doubled up. But soon after, he looked more like a loose umbrella than a young tree. His leaves turned from a colorful shade of lime to a dull blackish green. Tragedy was looming, we both knew it. A week before his first birthday I feared Avi might be on his last legs.

Signals from a troubling time of growing pains.

I brought him inside for a few days, consulted the internet and determined that he either had too much salt built up in his roots, ( a common side-effect of using regular tap water for daily watering) or he was getting too much sun on the new patio. I rinsed his roots in distilled water and gave him a new home in a bigger pot with fresh potting soil. Then he got a new vantage point – a sunny windowsill on top of a low bookshelf.

Avi’s second perch nestled in with pig and pineapple and Hedy Hatstand.

But for two weeks he still looked terrible. So he moved again, this time to a bright corner between two big windows – a spot that gets no direct sunlight but reflects light because of the white wall paint. It also happens to be right next to the kitchen, where I could keep a close eye on him.  To my happiness, Avi flourished once again!  Day by day, his leaves moved higher and higher until they went from vertical back to horizontal. And he started growing again.

Now he’s taller than dear Hudson and happy as a clam. As it turns out, all Avi ever wanted was to be close to the kitchen and out of the sun. Who can blame him?

Back to pretty green leaves and a happy disposition once again!

Today he measures 3′ feet 2″  inches tall and he’s just achieved his longest set of leaves at 12.5″ inches in length. Some gardening experts say that Avi will never produce avocados to eat, but that doesn’t matter, I like him just for the handsome plant that he is. And it’s fun to watch him grow. I hope to see him reach a height of 8-9 feet (maybe taller!), a little indoor arboretum in the making.

If you’d like to grow your own Avi, it’s really simple. Find step by step instructions here. You just need an extra dose of patience in the beginning until the berry cracks open and growing gets underway. Other than regular watering every couple days and eventual transplanting as it grows, avocado plants are easy to care for. Many garden sites say that avocados LOVE sun, but as we learned with Avi’s growing pains, too much sun is indeed, too much, so watch closely as your plant’s personality develops and see what he or she likes best.

On November 22nd, when Avi celebrates his second birthday, we’ll check back in to see how much he has grown in the nine months between now and then.  Maybe he’ll be up to the ceiling!

In the meantime, cheers to Avi and his ability to weather the rigors of adolescence. And cheers to indoor gardening – an activity that’s in-season all year round!

The Surprise of the Season!

The last time Ms. Jeannie posted on the blog it was snowing. And now it’s Spring!

april2
Vintage Metal Marquee Sign – The Month of April

Goodness gracious where do the days go?! All throughout February and March Ms. Jeannie has been navigating the book club and her organizational systems for it.

February book club packages ready for the post office!
80 February book club packages ready for the post office!

It has taken her away from blogging and all you lovely readers which she hates, but it has also introduced her to an assortment of wonderful authors and stories from new subscribers which she loves, so it’s been an exciting journey from concept to creation.

With a total of 88 subscribers as of this post, the book club is a constant bustle of activity. To date, which is now at the 7th month mark, Ms. Jeannie has wrapped 307 books, written 307 author’s bios and 307 book bios, been kicked out of the post office once (too many packages please come back tomorrow), gone through 15 packages of tape, finished 8 rolls of twine,  folded 356 pieces of tissue paper, cut 560 lengths of ribbon and been reprimanded by the post master twice (only 10 packages at a time in line please!). Needless to say it’s been a spectacular adventure!

And while Ms. Jeannie’s days are now full of books, and research, and writing, and schedules , she managed to carve in a little gardening time over the weekend thanks to one of the most wonderful surprises ever…

green1
A greenhouse on loan!

Ms. Jeannie’s neighbor has lent her the use of her greenhouse for the rest of the year! How exciting – a whole greenhouse all her own! It’s located just down at the end of the drive, so it’s a quick walk from the house, and ideally set with plenty of sun water spigots, and old rickety potting tables. After a quick yet thorough snake check by Mr. Jeannie (none thank goodness!) Ms. Jeannie got to work right away planting seeds…

The first seeds of the season!
The first seeds of the season!

So far, in just a day she managed to prepare and pot almost her entire vegetable garden…

Cantaloupe, Brussels sprouts and spinach!
Dill, cucumbers, spinach, hot peppers, and tomatoes.

green4

It was the first sunny, dry and 70 degree weather in days and Ms. Jeannie was so glad to be enjoying it in her new horticulture house. She even collected sand from the creek bed for her spinach seedlings – these are going to be some pampered plants this year.

Creek sand!
Creek sand!

Next week Ms. Jeannie will get to work on the flower seed aspect of the garden so stay tuned for some regular garden updates all season.

With each passing month, the book club gets better and better situated, so Ms. Jeannie looks forward to sharing a bevy  of spring and summer blog posts.

Until next time, happy April and happy Spring!

 

 

 

If You Build It…They Will Grow

Well, Ms. Jeannie has done it. She has finally planted all the garden seeds that she  had ordered from Botanical Interests three weeks ago.

The just completed final garden patch.

She has been working on this goal bit by bit every few days, but Monday’s gorgeous weather really got her motivated to finish up.

At market last weekend, she bought some pre-started herbs for her garden (dill, rosemary, basil and mint) and wouldn’t you know, a few extra plantlings just happened to jump into her basket during that shopping trip too. So 4  jalapenos, 1 red bell pepper  and two tomato plants  round out the garden complete.

So in addition to her six containers full of sunflowers,  a 4′ x 5′ sunflower patch and her newly finished 10″x 12″ vegetable, flowers and herb garden, Ms. Jeannie is well on her way to being a farmer!

In the 10′ x12′ patch, she mounded the herbs in the center of the patch to give the garden a little interest as everything starts growing out. She lined the base of the herb mound with rocks and lined her pathway in old bricks that she had lying about in the garage.

Mound of herbs!

Brick pathway

Until she gets a fence up she has blocked off the sections in her garden with fallen sticks from woods behind her house.

Garden sections. Jalapeno plants down front. Tomato plant in back.

Ms. Jeannie likes to halfhazardly organize her garden thoughts on paper before she plants, so she can keep her seed plans organized while she’s planting. On paper the garden plan looks like this:

Rough sketch of garden plan

As Ms. Jeannie was planting, she started thinking about the garden of her dreams and what all that would/could include. Years ago, she read a beautiful garden coffee table book called Venzano: A Scented Garden in Tuscany about a couple who bought a 12th century monastery in Italy and turned part of it into a nursery.

Venzano: A Scented Garden in Tuscany by Stephanie Donaldson

It is a gorgeous book and a gorgeous story.

View from Venzano

Courtyard at Venzano

Ms Jeannie is in love with the rustic pergola above. She has spent many a daydream trying to incorporate something similar into her own garden plan. At Venzano, it is used to shelter the herb garden.

Sadly, due to financial issues, the couple had to sell Venzano. It was bought by someone but the nursery is no longer in operation and the residence is private.

But thanks to the book, Ms. Jeannie can recreate the look of Venzano in her own garden. In addition to the splendid pergola above, Ms. Jeannie would also incorporate these dreamy elements that are available through Etsy.com

Wrought Iron Garden Trellis from VanMadroneMetalworks

Pea Gravel from BluffCreekNaturals

Antique Iron Wire Garden Gate by beep3

100 Succulents from SanPedroCactus

Stepping Stone Paver Moulds from KapCreations

French Style Garden Bench from SusanVaillant

Wood Garden Markers from AndrewsReclaimed

Solar Powered Mason Jar Lights from BootsNGus

Antique Large Copper Wash Tub from RustedandWrought

White Cotton Ball String Lights by CottonLight

Garden Bench Made from Reclaimed Wood by SauteeWoodWorks

Birdhouse Gourds by MizzTizzysWeedSeeds

Ms. Jeannie is also in love with the twig style  fences. In almost all the how-to guides on building a twig fence you can find the follwing verbage: challenging, impractical, un-sturdy, purely decorative, non-functional.  Perfect!  Ms. Jeannie’s  on a mission to change all these negatives into positives and makes the world’s first easy, durable, functional twig fence!

She just loves the look of them, so maybe her passion alone will navigate her the tough parts. This is the kind of look she aspires to:

Twig Fencing

Wish her luck! Projects updates to follow soon!