Conference tallis::celt

               <<< ASYLUM::TCS$1:[PUBLIC.VAXNOTES]COOKS.NOTE;1 >>>
                        -<  How to Make them Goodies  >-
================================================================================
Note 236.1                    St. Patrick's Day                           1 of 2
SPRITE::OBERLIN                                      17 lines  11-MAR-1986 08:26
                             -< Irish Mist Coffee >-
--------------------------------------------------------------------------------

Irish Mist, smooth as the wit 
  of the land 
Coffee, strong as a friendly 
  hand 
Cream, rich as an Irish 
  brogue 

Heat a stemmed goblet.  Pour in one shot of Irish 
Mist liqueur.  Fill the goblet with strong hot 
coffee to within one inch of the brim.  Top off to 
the brim with slightly whipped cream, adding it 
carefully so that it floats on the coffee.  Do not 
stir after adding the cream, as the true flavor is 
obtained by drinking the hot coffee and the Irish 
Mist liqueur through the coolness of the cream.  

From the Boston Globe 
    

               <<< ASYLUM::TCS$1:[PUBLIC.VAXNOTES]COOKS.NOTE;1 >>>
                        -<  How to Make them Goodies  >-
================================================================================
Note 236.2                    St. Patrick's Day                           2 of 2
SPRITE::OBERLIN                                      13 lines  11-MAR-1986 08:30
                               -< Black Velvet >-
--------------------------------------------------------------------------------

1 bottle champagne
2 bottles Guinness 

Pour the champagne and Guinness into a large 
pitcher and serve.  Makes 12 servings.  

Good for a large celebratory group.  This drink 
has its aficionados; it also has its detractors, 
who claim that no good is done to either the 
Guinness or the champagne.  

From the Boston Globe  

    

    One brief observation, if I may.  Quite a few years ago I played
    rugby at school, and after an afternoon of that kind of activity,
    the only effective anaesthetic I ever found was Black Velvet.  The
    trouble was that next day, EVERYTHING hurt.  But it was worth it!
    
    Slainte!
    
    Gary

               <<< ASYLUM::TCS$1:[PUBLIC.VAXNOTES]COOKS.NOTE;1 >>>
                        -<  How to Make them Goodies  >-
================================================================================
Note 235.0                 WANTED: Irish Brown Bread                     1 reply
GROFE::DARCY "George Darcy"                           4 lines  11-MAR-1986 01:49
--------------------------------------------------------------------------------

    Does anybody know a recipe for Irish brown bread?  It's served with
    practically every Irish meal, especially tea.
    
    George

               <<< ASYLUM::TCS$1:[PUBLIC.VAXNOTES]COOKS.NOTE;1 >>>
                        -<  How to Make them Goodies  >-
================================================================================
Note 235.1                 WANTED: Irish Brown Bread                      1 of 1
SPRITE::OBERLIN                                      76 lines  18-MAR-1986 09:53
                        -< Royal Hibernian Brown Loaf  >-
--------------------------------------------------------------------------------


George--

I don't know if this is what you're looking for.  I
have recipes for Irish tea bread and recipes for Irish
brown bread, but none for a brown tea bread.  This is
from _The_Complete_Book_of_Breads_ by Bernard Clayton,
Jr.,  Simon and Shuster, 1973. 

-Barbara 



Royal Hibernian Brown Loaf
(two round loaves)

An uncommonly rich version of the Irish national 
loaf--brown soda bread.  The Royal Hibernian Hotel in 
Dublin, from whence this recipe came, serves the bread 
warm and thin-sliced.   Its richness comes from 
generous portions of butter and eggs.  It is a striking 
loaf when it comes from the oven--unfolded like a giant 
blossom along cuts across the top.  

    5 cups whole wheat flour
2 1/2 cups all-purpose or bread flour, approximately
  1/3 cup  sugar
    2 teaspoons baking soda
    1 teaspoon salt
    1 cup butter (warmed a bit)
    2 eggs, room temperature, lightly beaten
2 1/4 cups buttermilk or sour milk 

Baking sheets  Two baking sheets, greased or Teflon.

Preparation   In a large bowl mix together all of the 
15 mins.      dry ingredients--the two flours, sugar 
	      baking soda and salt.  With fingers work 
              in the butter until it is absorbed by the 
              flour, and the mixture resembles tiny, 
              soft bread crumbs.  Make a well in the 
	      center of the mixture.  In a separate 
	      bowl lightly beat the eggs and stir in    
              the milk.  Gradually pour the egg-milk
              mixture into the well, mixing first with
              a spoon and then by hand until it forms
              a stiff dough.  If the dough should 
              crumble, however, add one or more table-
              spoons buttermilk.  

Kneading      Turn the dough out on a floured surface 
3 mins.       (a Formica counter is excellent), dust
              the hands in flour and knead the dough
              lightly.  The butter in the dough will 
              make it easy to work without sticking
              to the counter or the hands.  Sprinkle
              a bit more flour if it does stick.  

Shaping       With a knife cut the dough into two 
3 mins.       pieces and shape into plump round balls.
              Pat down the tops slightly, and with a 
              knife or razor blade cut a 1/2-inch-deep
              cross on the tops.  

Baking        Preheat oven to 400 (hot).  Place the 
400 F.        loaves on two baking sheets, and bake  
40-50 mins.   until they have browned and have opened
              dramatically along the cuts.  Turn one 
              over and tap the bottom crust.  A hard 
              hollow sound means the bread is baked.

Final step    Remove bread from the oven and place onto
              wire racks to cool.  Serve thinly sliced. 
              It can be frozen and reheated later, of 
              course.  

    
    
    	I can tell you how an Irishman cooks a turkey  .....
    
    	a. You kill a twenty pound turkey and put it in a pan.
    	b. Pour one quart of Irish whiskey over the turkey.
    	c. Pour one quart of Scotch whiskey over the turkey.
    	d. Pour one quart of "potcheen" over the turkey.
    	e. Put the turkey in the oven for THREE Minutes.
    	f. Take the turkey out of the oven.
    	g. Throw the turkey away.
    	h. Drink the gravy.
    
    
    keVin

                 Traditional Brown Bread


This recipe is from the side of Odlum's Fine Ground Wholemeal.  I brought
back a 5 lb bag from Ireland last month (Feb 86).  


	 12 ozs Wholemeal (wholewheat flour)
    	 4 ozs  Cream Flour (pastry flour)
         1/4 tsp salt
         1 tsp bread soda
         1/2-3/4 pt buttermilk or sour milk
         1/2 oz wheatgerm (optional)
         1 oz bran (optional)


Sieve cream flour, salt and bread soda into a bowl.  Mix in the wholemeal,
wheatgerm and bran, if used.

Add enough milk to make a soft dough.  Turn onto a lightly floured board.
Knead until mixture comes together smoothly.  Place dough on a floured tin.
Cut a cross over the top.  Bake in a preheated oven 425 degrees F. for
approx. 45 mins.

When baked the bread will have a hollow sound if tapped on the base.  Cool
on a wire tray.  A dry tea towl wrapped around the bread at this stage helps
give it a softer crust.

                     <<< S1:[NOTES$LIBRARY]RECIPE.NOTE;1 >>>
                          -< Nautilus Group Recipes >-
================================================================================
Note 23.0                Uncle Dennis' Homemade Bread                 No replies
TALLIS::JOBRIEN                                      36 lines   5-SEP-1986 18:06
--------------------------------------------------------------------------------

    Recipe for Uncle Dennis' Homemade Irish Bran Bread
    
    History: During my travels this summer, I visited my
    	     Uncle in Carrick-on-Shannon which is in county
             Letrim, Ireland.  He couldn't make eneough of 
    	     this bread.  We just kept eating and eating.  I
    	     decided to ask him for the recipe and he replied:
    	     "There is no recipe, it's just a few handfuls of
    	      flower, a handful of bran, a pinch of salt,...."
    	     So, I guess, depending on your hand size, you will
    	     get either a large, medium or small loaf.
    
    Recipe:  Ingredients-
    		3 Handfuls plain flower
    		1 Handful of bran flakes
    		pinch of salt (1/4 teaspoon)
    		little bit of baking soda(teaspoon)
    		bit of sugar(teaspoon)
    		about an ounce of butter/marg.
    		buttermilk
    
    Directions:
    		Set oven to 350. Mix flour, bran, salt, baking soda,
    		and sugar.  Mix in the butter thorouly.  Then start
    		adding the buttermilk and mixing until "the right
    		consistency"(this will be a cookie doe type texture).
    		Need until fully mixed.
    		Put into ball, then push down a bit so it looks
    		like an Irish soda bread.  Cut a cross across the 
    		middle and bake for about an hour.  Check the 
    		bread by sticking a knife in the middle and seeing
    		if it's sticky.  If it is -- keep baking.
    
    		Good luck.
    				-john
    

    Have trouble starting your engine in the cold?
        
    Try a Nasty Irishman (a.k.a. Dirty Irishman)
    
    fill glass with ice
    shot of Baileys
    shot of Frangelica
    shot of Amaretto
    shot of Kalua
    top off with milk

    Warning: This is super hi-test.

    
    
    Leave out the milk.... it ruins the flavor   :-)
    
    
    
    keVin
    

	IRISH BREAD                

	2 1/2 cups flour
	1 tsp salt
	1/2 cup sugar
	1/4 cup oleo
	2 eggs
	1/2 tsp. baking soda
	2 tsp. baking powder
	1 1/2 cup buttermilk

	Mix ingrediants listed above

	Add 1/2 cup raisins (dark and golden)
	   1/2 cup currants
	   1 tsp caraway seeds

	Cook at 350 degress
	   35 to 40 minutes in layer cake pan
    
        Sprinkle a little bit of sugar on top immediately after
           taking bread out of oven

    That's currney bread!

    
    
    For good brown bread, its not as easy in the USA as in Ireland due
    to the type of brown flour available. But try this...
    

    Ingredients:
    Brown flour
    oatmeal
    (a little) sugar
    Buttermilk
    breadsoda
    bakingpowder
    (A little) salt
    Beer
        
    Apologies for lack of most measurements, but as anyone will tell
    you, the best recipies are not scientyifically measured...
    
    Use the local brown US-style brown flour (this is quite fine in
    texture compared with the Irish variety). Mix Brown flour and Oatmeal
    in a 2:1 ratio. make up a small mound of the stuff, say a cone 5"
    or 6" tall.

    Throw in a pinch of salt and a level teaspoon full of both breadsoda
    and baking powder. Also add a pinch of sugar. Mix.
    Then, gradually add the buttermilk until you can knead the dough.
    Knead until you have a dough that is firm enough to put in a cake
    tin. Should be about 2" thick at the centre. Bake at 375 for about
    30 minutes. check until golden brown.
    
    Drink the beer while waiting for the cake to bake.
    
    Enjoy
    
    
    
        
    

    Anyone have a recipe for the following:
     
      1. Champ - which is a medley of potatoes, carrots,
         & peas I believe
      2. Seaweed pudding - I forget the actual name
    
    Both of these my great grandmother from Galway
    used to make. We never copied the recipe however.
    
    Thanks,     
    /George

    Champ is mashed potatoes with scallions.
    
    Peel and boil potatoes. Chop up scallions into about 1/4" pieces and
    warm in a saucepan with some milk. When potatoes are cooked, mash them
    with the milk and mix in the scallions. Add a large knob of butter.
    
    PS: In England, if you ask for scallions they won't know what you are 
        talking about.  They call them spring onions. Anyone know the
        origin of the word?
    
    Dave 
       

 George,

These are the West of Ireland variations on the 2 dishes you mentioned:

CHAMP
Quantities of the ingredients are entirely at your discretion, trial and  error
plays a big part in the success of these dishes.
The main ingredients of CHAMP are new potatoes, spring onions milk and butter.
Boil the potatoes and just before they are cooked put some spring onions in a
pan with a little milk and simmer for a minute. When spuds are cooked tip in the 
onions and milk and mash to your heart's content. Lash it onto a plate, make a 
well on the top, it should look like a volcano, and place a knob of butter in the
well. The next bit involves a fair bit of mashing and squishing with a fork.
It all looks a bit gooey but it tastes bloody great!

I assume that the seaweed pudding you refer to is Carraigeen Moss pudding.
Anyway here goes.

An ounce,(or 2 for a firmer pudding),of carraigeen should be enough. Soak in cool 
water for about 30 minutes. Then boil in a pint of water until the moss has
dissolved, this should take about 30 minutes also. Pour through a sieve.
You should now have a thick geletine like liquid. Add some milk to thin out and
reheat for a few minutes. Add a few spoons of honey and stir well. Pour into
individual bowls and allow to set. When set you should have a creme caramel type
dessert ...if you are lucky , otherwise a few attempts should give you  a
consistent pudding.

 If you happen to survive either of these 2 dishes, I would be interested in
hearing how you get on.

Bon apetit!

Slan

Des. 

    Scallions come from Ascalonium in Palestine (Ashkelon, I think it is
    now). Shallots, interestingly, come from the same derivation.
    
    Welsh onions, however, come from Siberia  (true!).
    
    Chipolatas (small sausages in england) come from the Italian word
    "cipolla" meaning onion, but chipolatas don't contain onions! Ain't it
    fun ?    :-)
    
    
    Dave the food addict
    

    Here's a recipe for Haggis. It's taken from the Edinkillie Recipe Book,
    compiled by the Women's Guild of Edinkillie Parish Church. It appears
    to date from the 1950s or 1960s (the book, not the church !).
    
    Clean a sheep's pluck thoroughly and make small cuts in heart and liver
    to allow blood to flow out before cooking. Soak all in cold water and
    salt for half to 1 hour. Parboil for 30 minutes, letting the windpipe
    hang out of pot to discharge any scum, tying windpipe in piece of
    paper. After 5 minutes boiling, change water for fresh and boil extra
    25 minutes or until liver is tender. Trim off any skin or gristle,
    mince finely heart, liver and lights. Mix with 1 pound minced beef
    suet, 5 grated onions and 2 large cups oatmeal, dried in oven. Season
    highly with salt, pepper and lemon juice if liked. Mix all with 2
    teacups of stock. Put haggis in clean bag and fill three-quarters full.
    Sew up, and when haggis swells in boiling water, prick with large
    needle, boil gently for 3 hours.
    
    Mrs W F Ferguson                                         Wester Moy
    
    
    
    Translation:
    
    Pluck                     Heart, liver, lungs & windpipe (yummy!)
    Lights                    Lungs
    Suet                      Beef dripping (ox kidney fat, actually)
    
    The haggis is traditionally put into the stomach of the sheep to be
    boiled. Make sure it doesn't split when it's boiled or you'll get a
    rather interesting soup.
    
    
    Eat this with boiled neeps (turnips) and tetties (potatoes).
    
    Haggis is wonderful ! Enjoy, enjoy !!
    
    
    Dave_who_isn't_Scottish
    

    tetties Dave?? that's how it's pronounced in Morningside or Hampstead.
    :>))
    Was that an intentional typo?
    
    It was funny anyway.
    
    Bill

    where's Morningside ?
    
    they're "tatws" in Welsh, which is pronounced "tattoos" (sort of),
    which must indicate something...
    
    Dave
    

    
    Morningside...posh part of Edinburgh. They take the pavements in at
    night! :>)
    tatties like a lot of the scots language I suppose is a bastardisation
    of Gaelic German and French eg; kirk-church, in German it's kirchen.
    But I can't think of a French example at the mo.

>    tatties like a lot of the scots language I suppose is a bastardisation
>    of Gaelic German and French

Well, it's mostly a bastardisation of a Peruvian Indian language, since Peru's
where Sir Walter Raleigh got them from. The English word must have rhymed with 
"tomato" once (yes, I suppose it still does in America!), since in Gaelic, Scots
Spanish and French it's maintained the "ah" sound (pra/ta or buntata, tattie, 
patata, patate). God knows how the Germans made Kartoffel out of it. However my
favourite potato dish is definitely an unceltic Kartoffelpuffer mit �pfelmus, 
with lashins of grease.

    haha, caught you !
    
    Kirk and church are both from the Greek "kyriakon doma", the Lord's
    house
    
    What did you eat with haggis before potatoes were invented ? :-)
    
    Dave_who's_eaten_haggis_in_a_youth_hostel_and_how_many_can_say_that??
    

 >>God knows how the Germans made Kartoffel out of it. 
    
    My wife's family are German-Canadians (surname Reinke) from an area of
    former East Prussia that is now in western Poland, the city of Sczezin
    (formally Stettin).
    
    One of the many dishes to which they have introduced me was potato
    pancakes which they called 'platskies' [sic].  This is probably a
    Polish name though.
    
    Tasty, but not with their favourite topping - maple syrup!  
    
    Pat
    

    Ooops, syrup on potato pancakes; I prefer mine with sour cream :-)