Recipes from Ann Waters for Brigid's Day Feast
Colcannon is a mixture of cooked and shredded cabbage and mashed potatoes. The word colcannon is derived from the Gaelic term "cal ceannann," which means "white-headed cabbage" — the vegetable most commonly mixed with potatoes in this dish.
The recipe is very simple, can be made with only 3 or 4 ingredients, you will have on hand.
The last of the stored potatoes
The first of the new milk
The first new churned butter
Kale or cabbage from the garden
Optional: Parsley, garlic, green onions, other root vegetables
Boil and mash potatoes as usual (and garlic, rutabagas, parsnips, turnips, squash or root veg) Add fresh milk to thin the mash to desired consistency.
At the same time, steam your chopped cabbage or kale, (with parsley) in melted butter and cream, then fold into the potatoes, using salt and pepper to taste.
Build a mountain of potatoes on your best dish, and make a well into the center. Fill with butter to melt while being served.
Be generous with the butter, it is Brigit’s Feast Day!
For those who love a specific recipe use this: (made with kale)
5 medium potatoes, peeled and cut into 2" pieces
salt
8 tbsp. butter, divided in 2 parts
4 green onions, white parts thinly sliced, greens sliced into 1-inch pieces
1 large bunch kale, stemmed and sliced into 1/2" ribbons
3/4 c. milk
1/2 c. heavy cream
black pepper
St. Brigid's Oat Cake
Ingredients:
1 cup flour
1 tablespoon sugar
3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter in small pieces
3/4 cup uncooked oatmeal
1 egg
1/2 cup buttermilk
Instructions:
1.Preheat oven to 425 degrees.
2. Grease a baking sheet.
3. Stir together flour, sugar, baking powder, baking soda and salt in bowl and mix.
4.Add butter bits and cut in with knife until mixture is crumbly.
5.Add in oats and stir gently to combine.
6.In a separate bowl, beat egg with buttermilk.
7.Make a well in the dry ingredients. Pour in the egg mixture and mix with a fork until crumbs barely hold together. Make dough into ball and transfer to floured surface. Knead only briefly until it holds together. .Add in a little flour if it is sticking to your hands.
8. Pat dough into 8-inch round and transfer to baking sheet.
9. With a knife, score a deep cross into the bread but do not cut it through
10. Bake 15-20 minutes till golden brown
Serve with fresh butter
Directions
*Recipe adapted by Ann Brigit Waters, after eating mountains of different colcannon versions as often as possible
The recipe is very simple, can be made with only 3 or 4 ingredients, you will have on hand.
The last of the stored potatoes
The first of the new milk
The first new churned butter
Kale or cabbage from the garden
Optional: Parsley, garlic, green onions, other root vegetables
Boil and mash potatoes as usual (and garlic, rutabagas, parsnips, turnips, squash or root veg) Add fresh milk to thin the mash to desired consistency.
At the same time, steam your chopped cabbage or kale, (with parsley) in melted butter and cream, then fold into the potatoes, using salt and pepper to taste.
Build a mountain of potatoes on your best dish, and make a well into the center. Fill with butter to melt while being served.
Be generous with the butter, it is Brigit’s Feast Day!
For those who love a specific recipe use this: (made with kale)
5 medium potatoes, peeled and cut into 2" pieces
salt
8 tbsp. butter, divided in 2 parts
4 green onions, white parts thinly sliced, greens sliced into 1-inch pieces
1 large bunch kale, stemmed and sliced into 1/2" ribbons
3/4 c. milk
1/2 c. heavy cream
black pepper
St. Brigid's Oat Cake
Ingredients:
1 cup flour
1 tablespoon sugar
3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter in small pieces
3/4 cup uncooked oatmeal
1 egg
1/2 cup buttermilk
Instructions:
1.Preheat oven to 425 degrees.
2. Grease a baking sheet.
3. Stir together flour, sugar, baking powder, baking soda and salt in bowl and mix.
4.Add butter bits and cut in with knife until mixture is crumbly.
5.Add in oats and stir gently to combine.
6.In a separate bowl, beat egg with buttermilk.
7.Make a well in the dry ingredients. Pour in the egg mixture and mix with a fork until crumbs barely hold together. Make dough into ball and transfer to floured surface. Knead only briefly until it holds together. .Add in a little flour if it is sticking to your hands.
8. Pat dough into 8-inch round and transfer to baking sheet.
9. With a knife, score a deep cross into the bread but do not cut it through
10. Bake 15-20 minutes till golden brown
Serve with fresh butter
Directions
- In a large pot, cover potatoes with water (or steam them on a steamer with chopped garlic if desired) and season generously with salt. Bring to a boil and cook until totally soft, 10 to 15 minutes. Drain and return potatoes to pot.
- Meanwhile, melt 4 tablespoons butter in a large pot. Add green onions and garlic and cook until beginning to soften and smell fragrant, about 2 minutes. Add shredded kale, (pasrsley) milk, and cream. Let cook 4 minutes, mixing often until milk comes to a simmer and kale wilts.
- Use a potato masher to mash kale mixture into potatoes until smooth. Season with salt and pepper.
- Serve with remaining 4 tablespoons butter into a well made in center. Add black pepper on top.
*Recipe adapted by Ann Brigit Waters, after eating mountains of different colcannon versions as often as possible
