Breakfast Ideas -
Irish Porridge with Berry Compote -
(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 egg
- 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!