Imbolc ~ Brigid's Day ~ Sour Cream Honey Cake with Walnuts

 

Imbolc - Brigid's Day, February 1st or 2nd in the Northern Hemisphere, is celebrated halfway between Winter Solstice (Yule) and the Spring Equinox (Ostara). It marks the beginning or the return of Spring and is also known as Brigid's Day or the Feast of Light, The Feast of Saint Brigid and the Feast of Fire. Brigid is a Celtic Goddess of Fire, the Sun and the Hearth and represents the three aspects of the Goddess... Maiden, Mother, Crone. At Imbolc she has transformed from Crone and into her Maiden form. She is a powerful shapeshifter and has appeared as a pillar of fire or a snake in some stories and is associated with poetry, healing, fertility, the hearth and blacksmithing. The woven Brigid cross is a familiar symbol of Imbolc and the cross or knot honours the Goddess and brings positive energy and harmony when worn or hung. 

Although there may be snow on the ground and chilly temperatures, we start to see the first signs of Spring. The Sun begins to shine stronger and the days are becoming longer. It's the return of light and the coming of Spring. Imbolc is noted as a time for transformation, renewal and hope, as the Earth and nature slowly begin to reawaken from their wintery slumber, so do we.

Other celebrations around this time are: Chinese New Year - Lunar New Year - Spring Festival, dates usually range between January 21st and February 20th, Lantern Festival, Candlemas (Christian, February 2nd), Groundhog Day (February 2nd), Setsubun/Setsebun-Sai (Japanese, February 3rd), Losar (Tibetan Buddhism), Darwin Day (February 12th), Saint Valentine's Day (Christian, February 14th) and Lupercalia/Lupercal (Ancient Rome, February 15th).  

This scrumptious moist tea cake is an underrated favourite around this time of year. A cake that is incredibly easy to make with uncomplicated ingredients is modest but a delightful choice not only for welcoming the beginnings of Spring and Brigid's Day but for any occasion. 

Sour Cream Honey Cake with Walnuts 

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2 cups whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 cup cold butter

3/4 cup golden raisins

3/4 cup (5 1/2 ounces) sour cream 

1/3 cup honey

chopped walnuts

extra honey, for drizzling

whipped cream, when serving, optional 

Preheat oven to 400ºF (200ºC). 

Line a baking tray with a sheet of baking parchment.

In a large bowl mix together the flour, baking soda, salt and cinnamon. Cut in the cold butter and using clean fingers work the butter into the flour mixture until it is well combined. Add the raisins and using a wooden spoon stir until combine.

Create a well in the centre of the mixture and pour in the sour cream and honey. Mix everything together to form a dough. Place the dough onto the line baking tray and roll and form the dough into a rectangle, the best you can, until it is about 3/4 inch thick. This is a free form cake so it doesn't have to be perfectly shaped. 

Top with chopped walnuts. Bake in the preheated oven for 12 to 15 minutes. When done, remove from oven and carefully place the cake on a wire rack and generously drizzle honey over top. Allow the cake to rest for 10 minutes before cutting into desired pieces. Serve with a dollop of whipped cream, if you wish. 

  

Ballater Scones

 

These scones are not only named after the village in Aberdeenshire, Scotland but are connect to a farmer's wife, Mrs. Macnab, who lived near the area and had well known baking skills. It is said that she would often have tea with King Frederick of Prussia and other guests at Balmoral. Rustic and crisp on the outside and a tender buttery flaky texture inside, perfect for any occasion and especially lovely with a wee dram of whisky to toast Scottish poet, Robert Burns, on Burns Night.  

  

Ballater Scones

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1 lb. (3 cups) all purpose flour 

2 teaspoons cream of tartar

3 oz. (1/3 cup) butter

1 teaspoon bicarbonate of soda (baking soda)

1/2 pint (300 ml/1 & 1/4 cups) tepid milk

Preheat oven to 450ºF (230ºC). Lightly grease a baking tray or line the tray with baking parchment. 

Sift flour and cream of tartar into a a large bowl. Using clean dry hands rub in butter. Dissolve baking soda in the milk. Stir into dry ingredients. Knead to a stiff dough. Roll out on a lightly floured board into a round about 1/2 to 3/4 inch thick. Cut into rounds, 2 to 2 1/2 inches across. Bake a little apart on the prepared baking tray in the preheated oven for 10 to 15 minutes. When done, brush the tops lightly with milk. Serve split and buttered. 

Notes: I used a 2 and 3/4 inch (69 mm) round cutter. 

Baked Fusilli with Tuscan Sausage Meat

 

As simple as this recipe is, it is satisfying and relatively quick to make. With minimal effort you can have a rich flavourful meal in minutes. The fusilli pasta is great for this dish as it helps to absorb and holds the chunky sauce in every bite. 

Baked Fusilli with Tuscan Sausage Meat

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16 oz (456 g) fusilli pasta 

2 tablespoons olive oil

1 medium yellow onion, finely chopped 

4 cloves garlic, minced

1/2 teaspoon salt, divided

1/2 teaspoon black pepper

375 grams minced Tuscan style sausage meat

3 teaspoons Italian seasoning

1 can (796 ml) diced tomatoes

1 can (156 ml) tomato paste

1 and 1/2 cups grated mozzarella

1/2 cup grated Parmesan 

1 pint (284 g) grape tomatoes, cut in half

Preheat oven to 350ºF (180ºC). Lightly grease a 9 x 13 casserole dish and set aside.

In a large pot of boiling, salted water, cook the fusilli until almost tender but still firm to the bite. Drain and set it aside.

Heat the oil over medium heat in a large sauté pan, then add the onion and garlic. Season with the salt and the black pepper and cook for 10 minutes to soften the onions. Add the Tuscan style sausage meat and cook for 5 to 7 minutes, breaking and crumbling it up, the best you can, in the pan while cooking. Season the meat with the Italian seasoning. Once the meat has browned, add the diced tomatoes and tomato paste. Bring the sauce to a boil, then reduce the heat to low and simmer for 10 minutes.

Turn off the heat and add the pasta to the pan along with the mozzarella and mix everything together. Spoon the pasta into the greased casserole dish, sprinkle with the Parmesan cheese, top with the sliced grape tomatoes and bake in the preheated oven for 15 minutes to heat it through and the cheese has melted.  

Notes: you may use 2 pounds of Italian pork sausages, casing removed, if you cannot find minced sausage meat.  

Potsticker & Vegetable Soup

 

This cozy savoury potsticker soup is super easy to make and is ready in about 30 minutes. It's a fantastic weekday meal when you're pressed for time, although I enjoy making and eating this soup regardless of how much time I do or don't have. Using store bought potstickers and broth along with fresh herbs and vegetables elevates this flavourful recipe making it perfect for a cold winter day. 

     

Potsticker & Vegetable Soup

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1 bunch of green onions (scallions), trimmed

1 bunch fresh cilantro 

3 tablespoons toasted sesame oil, divided

4 cloves garlic, smashed

1 (2 inch) piece fresh ginger, sliced

1 (2 inch) piece lemongrass, bruised

1 whole dried chile

1/4 cup dry sherry or rice wine

8 cups (2 x 946ml cartons) low sodium chicken or vegetable broth

1 package (454 grams/20 pcs.) frozen chicken potstickers

1 x 5 ounce package (142 grams) baby spinach

1 cup frozen shelled edamame 

2 tablespoons low sodium soy sauce

1 red chile, sliced

Cut the green onion whites into 2 - inch pieces and thinly slice the greens. 

Separate cilantro stems and leaves. Measure about a 1/4 cup of the stems and coarsely chop 1/4 cup of the leaves. Set aside. 

Heat 1 tablespoon of the sesame oil in a large stock pot over high heat. Add the green onion whites, cilantro stems, garlic, ginger, lemon grass and dried chile. Cook, stirring occasionally, until charred in spots, 3 to 4 minutes. Add the dry sherry or rice wine, if using, and cook, scraping up any brown bits with a wooden spoon, until mostly evaporated, about 1 minute. Add broth, cover and cook for 10 minutes.

Using a slotted spoon, remove the solids from the broth and discard. Add the potstickers to the broth, cover and return to simmer. Cook for 4 minutes. Stir in spinach and edamame; remove from heat and let stand, covered for about 1 to 2 minutes. Stir in the soy sauce. Serve topped with the green onion greens, cilantro leaves, 2 tablespoons sesame oil and red chile slices.  

Notes: Dumplings may used instead of potstickers. You may also try adding slices of carrots and cabbage when adding the potstickers to the broth. Water chestnuts make a great addition too. Also substituting Bok Choy or kale for the spinach. 

Mr. Kipling

 

Obviously our household knows I was seeking out Mr.Kipling's Cherry Almond Bakewell tarts and during the Christmas holidays look what was given to me. When I saw them I had a laugh and so did my son. It was a surprise considering my husband and I looked high and low for them when in London. I will absolutely enjoy and share these sweet treats.

Moroccan Chicken Stew

The blend of flavourful seasonings adds much warmth to this stew while the cherry tomatoes and golden raisins give it a touch of bright sweetness. The chickpeas and chicken absorb most of these flavours making this such a pleasant well rounded meal bursting with spicy sweetness. 

Moroccan Chicken Stew

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Serves 6

3 pounds bone-in chicken thighs

2 teaspoon salt 

1/2 teaspoon black pepper

3 tablespoons olive oil

1 small yellow onion, chopped

4 garlic cloves, minced

1 can (156 ml) tomato paste

1 medium zucchini, sliced

2 carrots, chopped

2 1/2 teaspoons ground turmeric

4 teaspoons Moroccan Spice Blend

1 pint (551 ml) pint cherry tomatoes

1/2 cup golden raisins

1 cup low sodium chicken broth

1 can (398ml/15oz) chickpeas, drained and rinsed

2 tablespoons fresh parsley, minced

Preheat the oven to 400ºF (200ºC). Season the chicken thighs with 1 teaspoon of the salt and 1/4 teaspoon of the black pepper. Heat the oil in a Dutch oven over medium heat. When the oil is hot, add the chicken and sear on both sides for 2 to 3 minutes, until just brown. Transfer the chicken to a plate, then set aside.

Add the onion and garlic to the same pot and cook for 5 minutes over medium heat. Next, add the tomato paste and cook it for 2 minutes, stirring constantly. Next, add the zucchini and carrots and cook together for 10 minutes. Season the vegetables with turmeric, Moroccan spice blend, and the remaining salt and black pepper, then toss in the cherry tomatoes and golden raisins.

Add the chicken broth and chickpeas to the pot, then bring the stew to a boil. Next, add the chicken thighs in the stew, then cover with Dutch oven and place it in the preheated oven for 25 minutes, or until the chicken is cooked through. Remove the stew from the oven and dress it with the parsley before serving. 

Notes: if you can not find Moroccan Spice Blend then mix together the following spices to create your own: 

2 teaspoons cumin

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon turmeric

2 teaspoons cayenne pepper

2 teaspoons paprika

1 teaspoons garlic powder

1 teaspoon onion powder

 

New Year's Eve 2024 & New Year's Day 2025

 

New Year's Eve: It was a quiet one and that is just how we like it. The temperatures were cold however we still managed to go for a walk and take in the fresh air. Later on I made a chicken potsticker soup with spinach and edamame and paired with festive nibbles saw us through to ring in the new year. We watched movies, chatted, laughed with much merriment and relaxation as we sipped champagne. The perfect way to say goodbye to 2024.  

New Year's Day: Quiet and reserved with a bit of bite to the chilly temperatures outside. I made French toast for brunch using cranberry walnut bread to start us off and keep us going until dinner time. A lovely long walk to get the body moving and to refresh and clear the soul. Dinner was roasted ham, cabbage rolls, green beans with pickles and dill cheese and all washed down with a glass of crisp white wine to toast the new day and year.