Book of Days Tales

Today is Imbolc or Imbolg (pronounced i-MOLK or i-MOLG ), also known as saint Brigid’s Day (Irish: Lá Fhéile Bríde, Scottish Gaelic: Là Fhèill Brìghde, Manx: Laa’l Breeshey), a Gaelic festival marking the beginning of spring. Most commonly it is held on 31 January–1 February, that is, halfway between the winter solstice and the spring equinox. It is one of the four Gaelic seasonal festivals, along with Beltane, Lughnasadh and Samhain. It is observed in Ireland, Scotland and the Isle of Man. Kindred festivals were held at the same time of year in other Celtic lands; for example the Welsh Gŵyl Fair y Canhwyllau.

Imbolc is mentioned in some of the earliest Irish literature and it is associated with important events in Irish legend. It has been suggested that it was originally a pagan festival associated with the goddess Brighid and that it was Christianized as a festival of Saint Brigid, who some scholars take to be a Christianization of the goddess, while others believe that Brigid was a real person. At Imbolc, Brighid’s crosses were made and a doll-like figure of Brighid, called a Brídeóg, would be carried from house-to-house. Brighid was said to visit one’s home at Imbolc. To receive her blessings, people would make a bed for Brighid and leave her food and drink, while items of clothing would be left outside for her to bless. Brighid was also invoked to protect livestock.

You get a three-fer of recipes for Imbolc/Brigid today – Colcannon, Boxty Cakes, and Oat Cakes..  All three are strongly associated in Ireland with 1 February, although all of them are eaten throughout the year.  Colcannon is very popular across the Celtic regions of Britain and there are numerous recipes. Oat cakes or oat bread are essential on this day.  All these dishes go well with corned beef which is sometimes served on this day in honor of the druid’s white cow with red ears.

Colcannon

Ingredients:

1¼ lbs kale (preferable) or green cabbage
2 cups water
1 tbsp olive oil
1¼ lbs potatoes, peeled and quartered
1 tbsp chopped parsley
1 cup leeks, chopped (white part only)
1 cup milk
pinch ground mace
salt and ground pepper to taste
½ cup melted butter

Instructions:

Simmer the kale or cabbage in 2 cups of water and oil for 10 minutes, then drain, and chop fine.

Boil the potatoes in water until tender.

Simmer the leeks in 1 cup of milk for ten minutes until tender.

Drain and mash the potatoes.

Add the leeks and their milk and the cooked kale, and mix in. Add mace, salt and pepper to taste.

Mound on a plate and pour on the melted butter. Garnish with parsley.

Serves 6

Boxty Cakes

Ingredients

½ lb hot cooked potatoes
½ lb grated raw potatoes
2 cups flour
1 tsp baking soda
1½ cups buttermilk
butter for frying
salt and pepper

Instructions:

Drain, peel and mash the hot potatoes.

Stir in the raw potatoes, flour and baking soda. Add salt and pepper to taste.

Mix well with enough buttermilk to make a stiff batter.

Shape into 3 inch patties about ¼ inch thick and fry on hot greased griddle until crispy and golden on both sides.

Yield 12 cakes

St. Brigid’s Oatcakes

Ingredients:

2 cups uncooked, old-fashioned rolled oats (not instant)
1 ¼ cups buttermilk
2 ½ cups sifted bread flour
1 tsp baking soda
½ tsp baking powder
1 tsp salt
vegetable oil

Instructions:

A day ahead, combine the oats and buttermilk in a small bowl. Blend thoroughly, cover and refrigerate overnight.

The next day, preheat the oven to 350°F/175°C.

Remove the oat mixture from the refrigerator.

Combine the bread flour, baking soda, baking powder, and salt in a large bowl. Slowly add the oat mixture and stir with a wooden spoon 20 to 30 times, or until you have a smooth dough.

Grease a baking sheet with the vegetable oil.

Turn the dough on to the baking sheet, and use your hands to form a round, cake-shaped loaf about 1-inch thick. Use a sharp knife to cut the dough into 4 quarters. Move the quarters apart slightly, but keep them in the original round shape.

Bake until the cakes are light golden brown and firm to the touch, 30 to 35 minutes. Cool slightly on a rack, and serve with butter and jam or preserves.

Yield: 1 loaf (in quarters).