1.cherry wine - hozier // 2. nothing - lewis watson // 3.you - keaton henson // 4.only love - ben howard // 5.holocene- bon iver // 6. slow dancing in a burning room - john mayer // 7.bones - ben howard // 8. work song - hozier // 9. sweetheart, what have you done to us? - keaton henson // 10.stay - lewis watson // 11.from afar - vance joy // 12. first day of my life - bright eyes // 13. we all die trying to get it right - vance joy // 14. latch (acoustic) - sam smith // 15. cough syrup - young the giant // 16.for emma - bon iver // 17.we found each other in the dark - city and colour // 18.make it to me (stripped) - sam smith // 19.skinny love (cover) - ed sheeran // 20.let it go - james bay // 21.tenerife sea - ed sheeran // 22.your body is a wonderland - john mayer // 23.hold back the river - james bay
Description: A creamy rice dish served with sautéed fern heads. It’s a little bland.
Game ingredients: Oil, Fiddlehead Fern, Garlic
This recipe restores 225 energy and 101 health. It can be obtained from the Cooking Channel. It sells for 350g.
Difficulty: Medium, 1 hour. Serves 3.
I set the difficulty to medium because it can be a little labour intensive for some, but don’t be scared off by that! It’s mostly because it requires some extra precision. Also, contrary to the description, it’s not bland.
Risotto: -400g Arborio rice, or any other Italian short-grain rice -5 cups/1.2L vegetable broth -1 cup white wine -2 cloves garlic -1 small onion -2 tablespoons olive oil -½ teaspoon each of salt, pepper, and oregano -½ cup grated parmesan cheese -2 tablespoons butter
Fiddleheads: -230g fiddleheads -2 tablespoons butter -Pinch of garlic powder -Salt and pepper, to taste
Soak the fiddleheads in a bowl of cold water for a few minutes, and then drain in a colander and rinse off excess bits of leaves to clean them. Remove any darkened bits. Put off to the side.
Boil the vegetable broth in a saucepan over high heat, and then reduce to low heat and simmer to keep it warm. Mince the garlic and finely chop the onion. In a large saucepan, heat the olive oil over medium-high, and then add in the garlic and onion and sauté
for 5 minutes or til soft, stirring frequently.
Reduce the heat to medium. Add the rice to the garlic and onion, along with the salt, pepper, and oregano. Cook for 2 minutes, stirring constantly to prevent the rice from being burned while frying, and then add the white wine. Stir the wine into the rice until it’s mostly all absorbed. The smell of the garlic, onion, and wine will be pretty strong, so don’t lean in too close.
With a ladle, add ½ cup of vegetable broth at a time to the rice. Stir constantly until almost all the broth is absorbed, and then add another ½ cup of broth. Repeat this process for about 25 minutes, or until the rice is creamy and tender with a slightly firm centre. If you run out of broth and the rice needs more liquid, use hot water until it’s done.
Before the rice is complete, pour about 4 or 5 cups of water into a medium saucepan and cook over high on a separate burner. If you’ve timed it well, the rice will be done by the time the water boils. Turn off the heat on the rice and place a lid on it to keep it warm.
Place the fiddleheads in the boiling water and cook for 7 minutes, and then drain the water in a colander.
In a frying pan, melt the butter over medium-high, and then add the fiddleheads. Add the salt, pepper, and garlic powder and sauté until tender.
Combine the fiddleheads into the pot of rice, leaving a few extra to drop on top before serving.
Fiddlehead Risotto is creamy and delicious, and the fiddleheads offer a refreshing taste against the starch of the rice. It’s an excellent combination.
Drinking wine is dangerous now bc there’s a 85% chance ur gonna recite the entire freckle monologue that you memorized only partially, all while giggling to yourself about your inside joke that rly isn’t an inside joke
(from Irish Cooking by Publications International Ltd.)
This recipe is great with whatever berries are in season near you. I like to use the honey instead of sugar to represent the fruits of our labor as well as the honey the bees make after pollinated the food. Its a very sun representative food to me as well.
4 cups plus 1 TBLS divided
½ teaspoon salt
1 cup steel-cut oats
½ tsp cinnamon
½ tsp ground nutmeg
1/3 cup half and half ( or cream or dairy substitute)
¼ cup of brown sugar or molasses
1 cup fresh strawberries hulled and quartered
6 oz fresh blueberries
6 oz fresh blackberries
3 tsp granulated sugar or honey
Boil the water with a pinch of salt, then sprinkle in the oats and cinnamon and nutmeg as its boiling. Stir until it begins to thicken, then reduce to simmer for 35-40 min. Add in the cream/non-dairy and molasses/brown sugar.
Combine berries and water in small sauce pan, add in sugar or molasses. Bring to a simmer on medium heat. Cook 8 - 9 min or until tender and the berries still hold their shape.
Decide porridge among 4 bowls and top with the berry compote.
Honey Scones -
Sounds delicious and from the same book as above. Great for Imbolc as well.
2 cups all-purpose flour
2 TBLS brown sugar (packed)
1 TBLS baking powder
6 TBLS butter, melted
½ cup old fashioned oats
1 TBLS granulated sugar
½ tsp salt
¼ cup whipping cream
¼ cup milk
1. Preheat oven to 425 degrees. While heating line the baking sheet with parchment paper.
2. Combine flour, brown sugar, granulated sugar, baking powder, and salt. Stir in the oats. Whisk the milk, cream, melted butter and egg in a separate bowl. Stir wet ingredients into dry until the dough just comes together.
Turn dough onto a floured surface and pat dough into a ¾ in thick circle. Cut the circle into eight triangles.
Arrange triangles onto the baking sheet and bake for 12 - 15 min or until golden brown. Let cool 15 and serve warm, with butter and honey.
Feast Dishes -
Here are some side dishes that I thought up or read for your feast. These will be in less recipe format then the ones above.
Savory Strawberry Salad -
½ purple onion
1 container strawberries, rinsed and sliced into ¼ inch slices
6 - 8 roma tomatoes sliced into ¼ inch slices
2 TBLS balsamic vinegar
salt to taste
Slice onions into ¼ inch quarter rings. Add to a non-reactive bowl. Add the strawberries and tomatoes.
Add balsamic vinegar and a pinch of salt.
Place into the fridge overnight, or the freezer for 1 hour.
Remove the bowl and let come to room temperature. Serve.
Spring Salad Mix -
Add a fresh made dressing to a bag of salad mix!
Try these -
honey, lime, oilive oil and dill
raspberries, balsamic vinegar, olive oil and salt and pepper
rice wine vinegar, cilantro, lime, and canola oil
lemon, dijon mustard, clove of garlic, olive oil, salt and pepper
Simple Sides -
Irish Cheddar and fresh fruit
Fire Roasted Corn on the cob
Fire Roasted Bell Peppers dipped into a creamy dressing (Ranch)
Carrots and Celery dipped into hummus
Local fresh produce, raw and ready to eat!
Red cabbage and sliced apple slaw
Main Course -
The main dish should be something that reflects the season, and your celebration. If you are having a bon fire, hot dogs, sausages and other food roasted over the fire are appropriate.
Or fire up the barbecue and grill up some some meat! Carne asada, which is a popular summer meat to grill in SoCal, it is marinated strip steak in lime and other seasonings, and great for this holiday. Also try lime and tequila marinated chicken, grilled salmon, or hamburgers.
Not going to be outside? Try roasting or broiling in the oven. A good beef roast is great, or maybe some broiled fish.
Vegatarian? try boca burgers, or other veggie burgers, grilled portabellos with cheese on top, or some seasonal veggies on the grill! I love roasted zucchini on the barbecue or in the broiler.
Do what is good to you and appropriate for your diet/nutritional needs and what is in season. Just because the ancient Irish folk ate something at this holiday, it doesn’t mean we can’t eat what we have available or even the modern equivalent of it!
Gewurztraminer with Elderberry Syrup and fresh strawberries and blackberries
May Wine - ½ cup of dried sweet woodruff leaves, 1 bottle of Riesling wine, 1 bottle of Sekt (German sparkling wine) or champagne, ¾ cups organic strawberries, chopped. And a pinch of fresh sweet woodruff flowers for garnish
Meyer Lemonade infused with lavender and mint
Fresh brewed floral tea, such as chamomile, with honey or infused 3 flower sugar, from my other post.
Desserts - I am going to make a whole separate post for Bealtaine desserts!
I hope you enjoyed my post on the foods and recipes I put together for this year’s Beltane!
Today our media is filled with the exploits of celebrity chefs such as Gordon Ramsay, Bobby Flay, Anthony Bourdain, Emeril Lagasse, Rachael Ray, and many, many more. The history of celebrity chefs goes way back in history, even thousands of years to the world of Ancient Rome. One of the first celebrity chefs was a man named Marcus Gavius Apicius, a gourmet who seemed to be a popular man in the Roman world.
A lover of food and luxury, Apicius was certainly in good company as many of his friends and acquaintances were the richest and most powerful people in the Roman Empire, including famous Romans such as Sejanus, Drusus, Seneca, Maecenus (adviser to emperor Augustus), Junius Blaesus and Lucius Antistius Vetus (Roman Consuls), and of course the Emperor Tiberius.
In the first century AD Apicius made another contribution to culinary history, one of the first cookbooks ever published. Called De re coquinaria (on the subject of cooking,) it was written in the early 1st century AD and features 10 chapters on housekeeping, ground meats, vegetables, ingredients, soups, poultry, pastries and baking, red meat, and seafood. While Apicius was not the direct author of the book, the cooking styles and recipes contained within are attributed to him. Interestingly De re coquinaria was not written in Classical Latin but in Vulgar Latin (commoners speech), demonstrating that it was to be used as a common kitchen tool. Despite this, De re coquinaria clearly was a manuscript of gourmet foods consumed by the wealthy, as it uses rare ingredients such as goose liver, flamingo tongue, and dormice (edible mouse). Over time several translations and editions were printed. Today modern English translations of De re coquinaria can be easily found on Amazon and other book sites.
A Recipe by Apicius: Pullus Fusilus (Stuffed Chicken)
1 fresh chicken (approx. 1-1.5kg)
300g minced meat (half beef, half pork)
250ml white wine
1 tblsp oil
1 tblsp Lovage (can substitute with celery leaves)
¼ tsp ground ginger
¼ tsp ground pepper
1 tsp green peppercorns
50g pine nuts
Liquamen (white wine and salt) or salt to taste
Ground pepper, lovage, ginger, minced meat and cooked oats. Add eggs and mix until you have a smooth mass. Season with Liquamen, add oil , whole peppercorns and pine nuts. Fill this dough into the chicken. Cook approximately 1 hour at 220 deg C in the oven.