Imbolc ~ Brigid's Day ~ Rosemary Cheese Biscuits

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.

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. The warmer days of Spring lie ahead as the most longest and hardest days of winter are over. Imbolc is 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: Lunar New Year, Chinese New Year - 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) and Saint Valentine's Day (February 14th).  

Rosemary Cheese Biscuits are perfect for honouring Brigid and celebrating Imbolc as they represent new beginnings, longevity and love. 

Rosemary Cheese Biscuits

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2 cups unbleached all purpose flour

1 cup shredded Parmesan cheese

2 1/2 teaspoons baking powder

1/4 teaspoon sea salt

1 1/2 teaspoon fresh rosemary, finely chopped

pinch of cayenne pepper

1/2 cup (1 stick) unsalted butter, chilled

3/4 cup milk plus more if needed 

2 - 3 tablespoons dry sherry, optional, if not using sherry replace with more milk

extra shredded parmesan cheese 

Preheat oven to 425ºF (220ºC). Line a baking tray with baking parchment paper.   

In a large bowl combine together flour, parmesan cheese, baking powder, salt, rosemary and cayenne pepper. Cut the chilled butter into pieces and mix into the flour mixture, crumbling the dough.

Add the milk and sherry, if using, and mix the dough just until the ingredients are moistened and come together. Lightly knead the dough inside the bowl a few times to form a ball, and place dough on a floured surface. 

Using a floured rolling pin, roll out the dough to about 1/2 inch thick. Cut out rounds with a 2 1/2 round cookie cutter. Place them on the prepared baking tray and brush the tops of each biscuit with milk then sprinkle with the extra parmesan cheese. 

Bake in the preheated oven for 10 to 12 minutes, or until lightly golden with the cheese melted on top. Serve warm with butter.    

Remembrance Cookies

 

I tend to make these Rosemary Remembrance cookies periodically between October 30th and December 31st; for Samhain or Halloween, when the veil between the living and the dead becomes more thin, but particularly around this time of year when we reflect on Remembrance Day/Armistice Day, Remembrance Sunday, Yule and also for remembering loved ones who are no longer with us. Serve them with fresh sprigs of rosemary, to symbolize remembrance, and on two plates, one for the living and one for the dead, which is ideal but not a necessity. 

Remembrance Cookies

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1 1/2 cups icing sugar 

1 cup unsalted butter, softened

1 egg

2 teaspoons vanilla extract

1 teaspoon almond extract

2 tablespoons chopped fresh rosemary

2 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

Preheat oven to 375ºF (190ºC). Line a baking tray with baking parchment paper. 

In a large bowl combine the sugar, butter, egg, vanilla extract, almond extract, and chopped rosemary. Using an electric hand held mixer, beat until creamy. Set aside.

In another bowl whisk together the flour, baking soda, cream of tartar, and salt. Fold the flour mixture, in small portions at a time, into the buttery sugar mixture; until combined. Then using the electric hand held mixer beat, on medium-high speed, until a dough forms. Divide the dough into two portions. Wrap each in cling film and refrigerate for 1 to 2 hours. 

On a lightly floured surface, roll each portion out, one at as time, and cut into shapes with a cookie cutter or a glass. Place on an ungreased baking tray. Bake for 5 to 7 minutes. Repeat rolling and cutting until all dough has been shaped.

Notes: Ovens vary and sorted shapes bake differently therefore baking time may vary slightly.   

 

Apple Rosemary Cake

 

In many ways November is a month of remembrance for me... our family and us. Rosemary is for remembrance and in Celtic mythology, legend and folklore apples are not only an emblem of fruitfulness but at times immortality too. I tend to make this during the first few months of winter, when remembrance and missing those who are no long with us deepens, as the subtle sweetness with the comforting aroma of rosemary brings about all sorts of memories.  

Apple Rosemary Cake

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1 cup (2 sticks) butter, softened

3/4 cup white sugar

3 large eggs

1 teaspoon vanilla extract

1/4 cup honey

2 cored and chopped Ambrosia apples

3 tablespoons finely chopped fresh rosemary

2 cups unbleached all purpose flour

2 teaspoon baking powder

extra apples slices for the top

Preheat oven to 325ºF (170ºC). Lightly butter and flour a 3 lb. loaf tin and line the bottom with baking parchment paper.

In a medium bowl combine the flour and baking powder. Add in the finely chopped rosemary and stir together. 

In a large bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time and stirring to incorporate after each. Stir in the vanilla extract and honey, then add the grated apples and stir together. 

Add the flour mixture, in three additions, to the butter and sugar mixture, stirring after each addition until the batter comes together nicely. The batter will be thick so spoon it as evenly as you can into the prepared loaf tin and using a butter knife smooth the top. Place thinly sliced apple slices or fresh rosemary sprigs on top to decorate. 

Bake in the preheated oven for 50 to 60 minutes or until done in the centre, checking with toothpick inserted into the centre. Allow the loaf to rest in the tin for 10 minutes, carefully remove from the tin, the parchment will help ease this, and transfer to a wire rack to cool.    

Chestnut Soup

This is an excellent soup. The perfect fall and winter or mid-winter warmer. The recipe comes from a memoir of sorts called The Wood: The Life and Times of Cockshutt Wood by John Lewis-Stempel; who is also the author of Where Poppies Blow. The Wood, gives us insight into the woodlands in remote Herefordshire with just a few recipes scattered throughout, a great nature read. 

  

Chestnut Soup 

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Serves 4

675g chestnuts

1 onion, finely chopped

1 carrot, finely chopped

30g butter

1 sprig rosemary

chicken or game stock

150ml single cream

parsley, finely chopped

Cut crosses in the ends of the chestnuts, place in a pan with enough water to cover and boil for 2 - 3 minutes. Remove from heat, and when the chestnuts are cool enough to handle, peel, scrape off the papery inner skin, and put them to one side.

Sweat the onion and carrot in the butter until tender.

Add the chestnuts and rosemary and continue sweating over a low - medium heat for 5 minutes. Pour the stock, then simmer for 20 - 30 minutes. Liquidize the soup, then strain into a clean saucepan and add the cream. Bring up to almost boiling and season to taste. Serve with a scattering of chopped parsley on top. 

Notes: We found chestnuts and boiled them only to find our effort derailed, most were rotten inside... so back to the shops we went and fortunately found packaged roasted chestnuts, which we used instead. Although no measurement was stated in regards to the stock we added about 2 pints of chicken stock and that was perfect. 

Hope everyone had a lovely weekend. We did! - JD

  

Rosemary Lemon Shortbread

Rosemary, is for remembrance and I make these shortbread around this time of year. I suppose you could say that this is my homage of giving thanks and remembrance to those who are no longer with us. Just remember when serving to use two plates, with fresh sprigs of rosemary, one for the living and one for the dead.   

Rosemary Lemon Shortbread

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1/2 cup cornstarch

1/2 icing sugar

1 cup unbleached all purpose flour

2 tablespoons chopped fresh rosemary

zest from 1 lemon

3/4 cup butter, softened

Preheat oven to 300ºF. 

In a large bowl combine the cornstarch, icing sugar, flour, chopped rosemary, lemon zest. Add the softened butter and stir until well blended. Roll portions of the dough into balls. Place on a baking tray, about 1 inch apart, and gently flatten with a floured fork or with the bottom of a smooth glass, that has been floured. Sprinkle with caster sugar. Bake in the preheated oven for 15 to 20 minutes, or until the edges are lightly golden brown. Remove from baking tray and cool on wire racks.   

Hope everyone is having a good week! - JD 

Rosemary Crackers

These simple crackers have a subtle nutty rosemary flavour with a slightly salted top. A wonderful pairing to accompany any cheese board. 

Rosemary Crackers

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1 cup unbleached all purpose flour

1 cup chickpea flour

1/2 teaspoon salt

1 teaspoon baking powder

2/3 cup warm water

1/3 cup olive oil

2 to 3 tablespoons toasted sesame seeds

1 1/2 tablespoons chopped fresh rosemary

sea salt, to lightly sprinkle on top, optional

Preheat oven to 400ºF (200ºC) Line a baking tray with baking parchment paper.

In a large bowl combine, flour, chickpea flour, baking powder, sesame seeds, and  chopped rosemary. Stir in the water and oil, mixing until a smooth dough has formed. Halve the dough.

On a lightly floured surface, roll out half the dough into a large square, as thin aa you can get it... about 1/4 inch or so, they will puff up a bit more in the oven. You can also roll the dough out on a clean sheet of baking parchment paper. 

Cut rolled out dough into small squares or shapes, by hand or by cutter. Place the shapes on to the prepared baking sheet. Pierce with a fork and lightly sprinkle with the sea salt.

Bake until crackers are dry and golden, about 10 to 12 minutes. Pulling the really brown ones. Cool completely on wire racks. Store in an airtight container. 

Notes: you can add more or less of the sesame seeds or not add them at all, it comes down to personal taste. You may also try using a different oil. I cut the cracker dough into shapes by hand, using a ravioli cutter.

Hope everyone had a lovely weekend! - JD 

Remembrance Cookies

Rosemary is a symbol of remembrance. I tend to make these cookies between October 30th and November 15th. Remembrance Cookies are suitable not only for the Celtic and Pagan holiday Samhain or Halloween, when the veil between the living and the dead becomes more thin, but particularly around this time of year when we reflect on Remembrance Day/Armistice Day. Making them ideal to remember those who have passed. Serve them with fresh sprigs of rosemary and on two plates, one for the living and one for the dead, which is ideal but not a necessity. 

Remembrance Cookies

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1 1/2 cups powdered sugar (icing sugar)

1 cup unsalted butter, softened

1 egg

2 teaspoons vanilla extract

1 teaspoon almond extract

1 to 2 tablespoons chopped fresh rosemary

2 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

Preheat oven to 375ºF. 

In a large bowl combine the sugar, butter, egg, vanilla extract, almond extract, and chopped rosemary. Using an electric hand held mixer, beat until creamy. Set aside.

In another bowl whisk together the flour, baking soda, cream of tartar, and salt. Fold the flour mixture, in small portions at a time, into the buttery sugar mixture; until combined. Then using the electric hand held mixer beat, on medium-high speed, until a dough forms. Divide the dough into two portions. Wrap each in cling film and refrigerate for 1 to 2 hours. 

On a lightly floured surface, roll each portion out, one at as time, and cut into shapes with a cookie cutter or a glass. Place on an ungreased baking tray. Bake for 5 to 7 minutes. Repeat rolling and cutting until all dough has been shaped.

Notes: Ovens vary and sorted shapes bake differently therefore I found my baking time to be 4 to 6 minutes.  

 

Food Photo of the Day ~ Tomato & Herb Soup

This week has been one of those weeks where one is being pulled in many directions and not giving time for much of anything else. I suppose that can be said for just about any week however this week I am feeling it the most. I did manage to make our classic tomato and herb soup. Full of lovely tomatoes, onions, thyme, rosemary and garlic. Simple yet substantial.

Hope everyone is having a good week. - JD 

Tomato Soup

This tomato soup recipe was given to me by one of my in-laws. And since it was given under special favour and is regarded as a top secret recipe I may not be able to share the recipe with you. Although I did make some modifications therefore I am able to share my version. I guess that would make my version the not so top secret tomato soup recipe. Lots of cookbooks have soup recipes and the internet is full of them. So finding a comparable tomato soup recipe is easy however will it taste as good. I am sure my husband's uncle would beg to differ. After a week of damp and cold weather this truly hit the spot!  

Melt 1 ounce of butter in a pan. Add 2 large chopped onions and 3 cloves of crushed garlic. Cook without browning for 10 minutes. Stir in 1 ounce of flour and cook for another minute. 

Stir in 2 pounds of skinned and chopped tomatoes. I used 2 x 796 ml (28 fl oz) tins of tomatoes, one whole and the other diced. 

Add 1 pint of chicken stock or vegetable stock. Chicken stock was all I had on hand.  

Add sprigs of rosemary and thyme. Two of each preferably. Bring to a boil. Reduce heat. Cover and simmer for 30 minutes or until the tomatoes are very tender. 

Once the tomatoes were tender I removed the pan from the heat and took a hand held blender and smoothed everything together. You may also use a blender.  

Soup is ready! I am sure my in-laws would relish the fact that I shared this with you.  

Have a good weekend everyone! - JW 

Chicken Vegetable Stew

Sometimes I can get a complete craving for a recipe. Plotting and deciding exactly how everything will come together. Stew is one of those mystical one pot wonders that comfort all especially when the temperature drop. It was absolutely divine to sit down with a bowl and the let the savoury herbs unfold in front of you. 

Chicken Stew

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3 chicken breasts, diced 

5-6 potatoes, cubed

2 parsnips, peeled and chopped

3 carrots, peeled and chopped

1 onion, peeled and chopped

1/2 cup red wine

2 x 796ml tins of diced tomatoes
3 bay leaves

1 teaspoon cumin

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon smoked paprika

salt and pepper to taste

* You can change the vegetables, add different seasonings, adjust the seasonings or herbs according to taste, and omit the wine and add beer. * 

First, place a bit of olive oil a the stock pot. Turn the burner on to medium heat. Add the chicken. Stir. Add a bit of salt and pepper. Continue sautéing the chicken. When the chicken has slightly browned add the onions. Stir and fry the onion for about 1 -2 minutes. Add the carrots, parsnips, and potatoes. Fry for a few minutes longer or until slightly tender. Add the cumin, rosemary, thyme and paprika. Pour the red wine in and add the tinned tomatoes. Stir everything around. Pop the bay leaves in. Bring to a boil and then let everything simmer for about 2 hours. Serve it with some naan bread or a slice of french baguette.

Enjoy! - JW 

Guinness Infused Cumin and Rosemary Pork Tenderloin with Root Vegetables

Sunday dinner was an interesting one. I was inspired by my luv of the spice cumin and a can of Guinness. The rosemary was a last minute add. Why not have stout as the liquid base for the pork tenderloin and root veggies. I definitely saved the stock. 

I rolled the pork tenderloin in olive oil making sure all sides were lightly coated and then added the spices rolling to ensure each side was coated with cumin and rosemary. The pantry was very fragrant over the weekend do to the cumin! The Guinness was added to the bottom of the slow cooker pot, then some veggies, then the herbed pork tenderloin was set on top of the veggies and more veggies were added around it. The remaining Guinness was poured on top. The slow cooker was set to low for about 5 hours. 

The veggies were not under or over done for the most part because I decided to slice them chunky. A subtle flavour infused by the Guinness however still true their form, taste and texture. There were parsnips, carrots and multi coloured baby potatoes. With a few quarters of white onion here and there for sweetness.

When all was done this is how it got plated. Just a dash of summer savoury. I was going to make a gravy however I feel sometimes we may add sauce for the sake of making it taste better or hiding the natural flavours. I did have a bit of Fortnum's Piccadilly Piccalilli to the side of the meat, not pictured here, but the pork tenderloin was very melt in your mouth that it stood happily on it's own. - JW