The winter doldrums have set in and on the South Shore we have had rain, rain, rain interspersed with a snowflake here and there. As our minds contemplate Spring’s arrival, why not think about adopting the Irish Calendar! In Ireland Spring comes on Saint Bridget’s Day, February 1st! Originally this was the Celtic festival Imbolc celebrating Spring and the beginning of the new year on the farm. Various traditions are associated with St. Bridget including a cross made from rushes that every Irish child is taught to make.
Boxty, or Irish Potato Pancakes are the traditional breakfast. Perhaps you would like to serve Boxty on February 1st!
We include two more recipes in honor of the Scituate Maritime and Mossing Museum – a must see gem! Try Carragheen Pudding made from”Irish Moss” which was harvested in Scituate for over a hundred years and is one of the reasons Scituate is the “Most Irish Town in America!” Serve it to family and friends to see if they can guess the secret ingredient.
Let us know if you try these recipes or if you enjoy just reading about them. You can comment on our Contact Page. We read every comment and have incorporated suggestions from contributors. And, if you are so inclined, we accept donations whether small or large or in-between. Check out our Donate Page. A small monthly donation is especially helpful. Every bit counts. Thank you.
We look forward to hearing from you.
BOXTY*
Serves 4 – 6
- 8 oz. freshly cooked peeled potatoes, mashed
- 8 oz. raw peeled potatoes grated
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 to 1 and 1/2 cups buttermilk (Kate’s buttermilk recommended)
- Pinch of salt
- Kerry Gold butter for frying
Add grated raw potatoes, flour, baking soda and salt to mashed potatoes, mix well. Add enough buttermilk to make a stiff batter. Heat a frying pan, add butter, fry pancakes (small or large whichever you prefer). Serve immediately with butter. Pure Irish honey is delicious with Boxty!
VANILLA CARRAGHEEN PUDDING*
Serves 6
- 1/2 cup well dried carragheen moss (1 semi-closed fistful)
- 4 cups milk
- 1/2 teaspoon pure vanilla essence
- 1 egg
- 1 tablespoon sugar
Soak the carragheen in tepid water for 10 minutes – strain well. Add milk and carragheen to saucepan bring to boil, lower heat and simmer very gently for 20 minutes. Separate egg, put yolk in bowl and mix with vanilla and sugar. Whisk together. Using a strainer, pour milk and moss through strainer onto egg yolk mixture – make sure you push as much carragheen jelly-like mixture through as you can. Whisk the egg white stiffly and fold in gently. Refrigerate until set. Serve with brown sugar and whipped cream.
CHOCOLATE CARRAGHEEN with IRISH COFFEE SAUCE**
Serves 4
- 2 1/2 cups milk
- 3/4 ounce of carragheen moss
- 1 1/4 cups sugar divided
- 4 ounces semi-sweet chocolate
- 1/2 teaspoon vegetable oil
- 6 tablespoons water
- 1 cup strong coffee
- 1 tablespoon Irish whiskey (we highly recommend West Cork Irish Whiskey)
- Grated chocolate and whipped cream for serving
Pour milk into a heavy saucepan. Add moss and 2 tablespoons sugar. Bring to a boil, reduce heat, simmer for 15 minutes. Chop chocolate into small pieces. Remove simmered milk from heat and add chocolate. Stir until melted. Stir the chocolate mixture through a fine strainer, lightly grease 4 teacups with vegetable oil – pour in pudding – refrigerate until set. Pour water and remaining sugar into heavy saucepan. Heat gently, stirring until sugar dissolves. Without stirring, continue to heat syrup until it turns golden (caramel) color. Pour in coffee and stir over low heat until smooth. Cool. Stir in Irish Whiskey. Turn cups over onto individual serving dishes. Serve with sauce and whipped cream.
*Adapted from The Festive Food of Ireland by Darina Allen – Roberts Rinehart Publishers
**Adapted from Best of Ireland by Matthew Drennan – Southwater Press