Monday, January 27, 2014

The Art of Fine Cookery : Craving some Comfort and a wee bit of Atholl Brose


       
It's freezing here in Northeast Ohio and it's time for a good old fashioned hot alcoholic drink...you know, something to warm your heart as well as your hands! I have plenty of toddies and hot buttered rum recipes in my arsenal but I really wanted something different; I just wasn't sure what!

Then I remembered the bottle of Apple Pie Moonshine that I had sitting in my cabinet and just as quickly I ran downstairs and took the lid off of the mason jar with the wicked looking brown liquid in it. 

Warning- This is not your uncles Moonshine...This stuff is unbelievable and it smells and tastes just like a fresh cinnamon spiked apple pie, but with a mule sized kick. For some reason (or maybe I'm just highly suggestible!) it made me crave a mug of Atholl Brose, that wonderful Scottish drink of oatmeal brose , honey , whisky and cream so I grabbed my copper kettle and filled it with 3/4 of a gallon of apple cider, 3 tablespoons of pumpkin pie spice and 1 stick of butter. I let that simmer for a bit, whisking frequently and next added about 1 1/2 cups of blackstrap molasses and a sachet of one cup of oatmeal tied in the foot of a brand new pair of stockings that I'd cut the foot off of. (I keep plenty of cheap pairs around for that purpose) 

After that simmered for about 45 minutes there was still plenty of liquid but it was syrupy, wonderful and the molasses and oatmeal gave it a very earthy flavor. I squeezed the bag of oatmeal several times into the pot and then I added one jar of the moonshine, 1 cup of Buttershot schnapps, 1 cup of Drambuie, 3/4 of a cup of vanilla brandy and two teaspoons of vanilla extract. I brought it all to steaming, filled a camping thermos with boiling water , dumped it out and then added the piping hot Brew. It was delicious ~ I'm absolutely thrilled!  I've been sipping it all day with steaming Scottish breakfast tea, a shot of Laphroaig and some brown sugar whipped cream! It keeps well and I have enough for an army so perhaps a gathering of the clans is in order or at least a comfy chair, a soft blanket and your dog eared copy of Outlander! 


Bubbling in the Cauldron ~ Witches Brew
Bubbling in the Cauldron ~ Witches Brew
Bubbling in the Cauldron ~ Witches Brew

Tuesday, January 21, 2014

The Art of Fine Cookery : Corn Pudding with Cheddar, Maple Syrup and Sage




I love corn pudding and this is my favorite recipe. It's much lighter than most, using corn as it's primary ingredient and not too much filler! It smells so good when it's cooking and tastes even better. Corn pudding is the perfect midwinter dish and can be served by itself with a salad or with a pork roast, ham or sausages. Hard cider or winter beer is the perfect accompaniment. I can almost see Mrs. Bug in the kitchen every time I make this and If you can find the dehydrated corn use it..it's absolutely delicious, sweet as sugar and feels very authentically 18th century. I reconstitute it in buttermilk and it's almost better than fresh!

 You'll need:

Two bags of frozen sweet corn( I use one white and one yellow) or reconstituted dried corn (about 6 cups)

2 cups of diced onion

2 tablespoons of fresh minced garlic

3 tablespoons of maple syrup

1 cup of diced sweet peppers

1 tablespoon of dried sage

1 large wedge of hard cheddar  (shredded)

1 bunch of green onions  (Chopped)

2 cups of organic buttermilk

4 organic eggs

Salt and pepper to taste

Place the eggs and buttermilk in a bowl and whisk until frothy. Add the remaining ingredients  and fold together. Place the blended ingredients into a baking dish and bake at 350 until firm, approximately 45-50 minutes. My preference is that you use a cast iron skillet or baking dish because for some reason cast iron bakes the pudding very evenly.  Serve with  slices of country ham or sausage. 

Picture of corn from http://www.thespicehouse.com/

Friday, January 17, 2014

Tartan: How to make a Kilt - Parts One and Two





Have you always wanted to design your own tartan? It's one of my long held personal fantasies! These fabulous videos are not only entertaining , but gorgeous too!  If I can't have my husband AND Jamie Fraser at least I'm currently hopeful that it may someday when I can afford it that I'll be able to wear this wickedly gorgeous blend of their plaids....









Tuesday, January 7, 2014

Unraveling the Mysteries of Herbal Medicine



Many people over the years have asked me about my involvement with alternative medicine, most specifically my use of herbal remedies to address the various maladies that periodically plague me, my friends or my family. As we find out with more frequency about the corruption of the large pharmaceutical companies as well as the continuing abuse of the drugs that they create, I think that it's natural to have become fearful about the future of medicine in this country. 

The overuse of antibiotics in America has created some of the scariest , most resistant strains of Staphylococcus that we've ever seen and quite frankly I do believe that there is cause for alarm, so much so that we've seen a dramatic rise in the number of people turning to alternative remedies for self healing. With disasterous health insurance practices at the forefront of the current political debate it's clear that it's become time for a powerful paradigm shift relating to the way that we deal with illness. 

I became familiar with herbal medicine very early in my life, because as a child I had an Irish riding instructor from County Kildare who hardly ever used veterinary medicine to treat her common ills.  Colic , which is a horrible impaction of the gut was never an issue with our horses. Every morning she would boil flax seed on her stove and create a jelly to be given in the mornings feed. We rarely wormed our horses with the fancy new paste wormer filled with chemicals which she generally refused to use, but kept them parasite free with  the pine and spruce that she kept in the pasture for them to eat. She constantly rotated her pastures and I noticed that our horses were eating all kinds of different plants that were growing with rarely any ill effects and they ate them readily. Horses that seemed a bit lackluster  ate certain plants and when I pointed them out to her she was always able to tell me what was ailing them because of what they were eating.    One day, one of the horses went straight for a patch of yellow dock which she told me indicated a weakness in his stomach. After a day or two he brightened and was much happier and far stronger than he'd been several days before. Not a miracle cure at all, he was just an animal who in trusting his instincts chose the natural path towards healing. It was pretty amazing stuff for an impressionable 12 year old to see.  

We used tisanes of  chamomile tea and beer in the bran mashes that we made to help promote calmness. We  rarely used chemical liniments, relying on herbal vinegars that we made with saltpeter, sage , fresh mints and comfrey leaves. I think that it became natural for me to question the amounts of medicine that were being used by my family Dr.s  to "promote health" , because I had been exposed to something so different in my very young years which made complete and total sense to me. In my early 20's after a tangle with birth control pills, antibiotics and the ensuing amount of damage that they did to my body I really swore off of the convenience of modern medicine except as the last resort when I fell ill, never the first. 

In my mid 20's I was fortunate to find a wonderful teacher named LaWanna Rine who is a very experienced herbalist and healer. LaWanna has been a practicing herbalist for decades and graciously taught me by example. I spent many hours with her helping her to prepare teas,salves and tinctures and walking through her woods while we gathered the plants that we would use. Her practice is a very complete example of a whole body system for healing. She is is totally vegan and she practices her yoga and meditation everyday. She uses herbs from her property and water from her spring to create her healing teas. She uses aromatherapy in the wonderful treatments that she gives and her powerful medical intuition and her vast knowledge of the bodies systems as her most profound diagnostic tool. She is to this day, the only herbalist that I've ever met who I would trust with the dosage of the more poisonous herbs such as poke root, foxglove or celandine because she knows how to use them with a subtlety and precision that we wish that our Dr's practiced with their candy box of  pharmaceuticals.  I was very lucky to find her and she taught me that the practice of herbalism is everyones birthright. 

 LaWanna encouraged everyone in her circle to learn as much as possible so that  you could live well wherever you found yourself and not be at the mercy of a medical system that she felt had betrayed our humanity. She also was very firm about her belief that eating with the seasons ,harvesting and growing your own foods as well as wildcrafting your own herbs  provided the most potent medicine for   body, mind and spirit.   She taught me to  use fasting, whole foods  and mini cleanses as tools to promote a healthy digestive system thereby creating a strong immune system.  She's also 86 years old, still teaching and wildcrafting in her woods. She's really quite a remarkable woman!

Now that so many natural herbal preparations can be found in our local Whole Foods store and even in grocery stores that are not traditionally "Health Food " stores, it's more important than ever to learn as much as you can about this old and wise tradition of healing. There are many wonderful books available by herbal legends such as Susan Weed or  the late Juliette De Baricli Levy as well as several home study courses such as the delightful course by Rosemary Gladstar that you can purchase and enjoy at your own pace. http://www.sagemountain.com/the-science-art-of-herbology-2.html   

 Herbal remedies  in most of their forms are very powerful medicine and should not be taken carelessly because they can be as toxic as  the  drugs we are trying to avoid.  Take the time to do the research and always remember to consult your pharmacist if you are taking any other prescription drugs.  Herbs CAN mix poorly with many pharmaceuticals so it pays to proceed with with caution. 

In this age of global uncertainty and instability , I truly believe as LaWanna does that it is  so very important to be able care for yourself and your family with as much self sufficiency as possible. We are fortunate to live in a world where so much is  readily available to us including excellent  chiropractors, massage therapists and acupuncturists.  However,  the tradition of herbal medicine for healing has been passed down from generation to generation and it  belongs to everyone, not just a chosen few. Thankfully, herbalism is a traditional, yet sophisticated and effective folk medicine that can be readily utilized by anyone who cares enough to truly take the time to learn about , respect and understand fully the properties of the many herbs that are so easily available to us all. 
Antique Herbal Photo from Christies

Sunday, December 8, 2013

Here's tae us ~ Musings about Single Malt





“Jamie," I said, " how exactly, do you decide whether you're drunk?"

Aroused by my voice, he swayed alarmingly to one side, but caught himself on the edge of the mantelpiece. His eyes drifted around the room, then fixed on my face. For an instant, they blazed clear and pellucid with intelligence.

"och, easy, Sassenach, If ye can stand up, you're not drunk." He let go of the mantelpiece, took a step toward me, and crumpled slowly onto the hearth, eyes blank, and a wide, sweet smile on his dreaming face.” 



I love single malt scotch and I have since I was a young girl. My father taught me to drink it. When he determined that I was old enough at the right old age of 17, he taught me to drink his favorite , which was Laphroaig. It's still my single malt of choice and whenever I'm missing him too much I lift a wee dram in his honor. He had marvelous taste always in whisky, tobacco, music and women. He was married to my mother for over 67 years. 

I remember that very evening when he took down two single old fashioned glasses and his coveted bottle of the 18 year. Pouring about an ounce in each glass he handed it to me to sniff. I inhaled deeply, letting the peaty, smoky aroma fill my nostrils. Then he took the glass from me and poured just a little bit of branch water into it and gave it a single stir, commenting that it was to release the spirits of the single malt. Upon taking that first sip I could absolutely believe him. He was quite the romantic my father, a painter and a writer and not just a little bohemian. He loved the paintings of Gauguin and the poetry of Walt Whitman. That first taste of single malt was unlike anything that I'd ever tasted. It was absolutely magical and I've been drinking the stuff ever since.


I still remember that first sip although I've had many since then. It was as if a whole world had opened up for me. Single malts taste of the  very land and water of which they're made and you can understand immediately why there are so many rivalries and loyalties.  Myself , I prefer the thick peaty yet sweet taste of the 25 year Laphroaig and my husband loves the 18 year Glenfiddich. I've tried many others but I always go back to my favorite.  My father is gone now, but I still pour it the same way. A ounce in a beautiful crystal glass and a wee bit of spring water. That's it. I curl up into my favorite chair with a blanket, my cat and and my Ipad and spend the night dreaming of sorrel horses and Scotsmen; although not necessarily in that order. 

I discovered this wonderfully interactive single malt map and thought I'd share!  Rare Drams Whisky Map of Scotland 

Friday, December 6, 2013

The Art of Fine Cookery ~ Braeburn Apple, Leek and Potato Soup





I love the descriptions of the kitchen at Lallybroch and I've imagined many a meal there. I love the thought of that warm kitchen in the winter, with Jenny cooking and all of the wonderful rich smells that await.

WIth that thought in mind and because It's getting so cold outside, my stomach is telling me that it might be time for a hot apple, leek and potato soup! This is a very simple soup,quite easy to make and all it needs is a loaf of good bread and herb butter to complete it!   A chilled Thistly Cross Cider IS the perfect accompaniment!


1 tbsp butter
1 large onion, chopped
6 cups of chicken stock
2 large leeks sliced ( the white parts~ save the greens for stock)
3 large Braeburn apples, cored, peeled and chopped or you can substitute really good organic apple sauce!
1 cup of golden raisins
2 cups of boiled, diced potatoes (small dice)
2 cups of shredded chicken breast or cookedand sliced apple sage sausage
Shredded smoked Gouda /Jarlsberg or cheddar cheese 
2 cups of buttermilk
Salt and Pepper
1 tablespoon of fresh thyme

Melt 1 tbsp butter in large soup pot over med-high heat. Add onion and leeks and sauté until soft but not brown.  Stir in stock , apples, salt , pepper and buttermilk and bring to a boil. Reduce heat and let simmer for about 20 minutes. Using an immersion blender, blend this mixture for a minute until fairly creamy.  Add the potatoes, thyme,  raisins and chicken breast and simmer for at least 15 more minutes before serving. Ladle into bowls and top with the shredded cheese.  

 .
                                                                                  Serves 6  


Saturday, November 30, 2013

The Art of Fine Cookery ~ Sugar Maple Pie




Although Maple Syrup was not really a product that North Carolina was ever noted for producing, there were definitely small pockets in the mountain regions where the sap was collected and boiled down. I love to think that Claire would definitely have known of the pleasures of Maple syrup and so did the Mohawk that they would have encountered in their travels. This is my "go to" pie when I want to bring a gift that I know will please almost everyone. The warm , buttery sweet flavor is exquisite and I wonder if  perhaps Mrs. Bug would have made this pie on special occasions for the household. Make sure that you serve it warm and with freshly whipped cream!

Below is the Mohawk Legend ~ "The Origins of Maple Syrup"


"Long ago, when human beings were new in the eastern part of Turtle Island, they barely lived through the long winters, their bodies and spirits weakened by the cold and dark.  Though they worked to gather and preserve enough food for the winter it was not enough to keep them well and strong. The Creator saw the sadness of the people so he decided to ask the tree nation if there was something which could be done to restore their happiness.  The leader of the trees, the maple, offered to give its blood to the people so they may be restored to good health.  So it was, that at the end of the winter months the sap flowed freely from the maple. The sap was dark and sweet, a syrup which the people drank after putting basswood tubes into the trees so the precious fluid went into their pots almost without effort.

Satisfied that the people were once again happy and strong the Creator left to attend to his duties in other worlds.

Some time passed before the Creator was able to return to this world. It was once again the end of winter with snow still on the ground.  He went to one of the villages only to find it empty, the longhouses cold with only ashes in the fire pits. He saw that there were tracks leading into the nearby woods which he followed.

Soon he came upon a maple bush and there, scattered about on the ground were the people, with wooden tubes connecting the maples and their mouths.  They were drinking the syrup from the trees until they could no longer stand. Even their dogs were laying on the ground,their paws raised to the sky with their own tubes into the trees.  The Creator saw that the people were ragged and the children uncared for.  He was very upset.  He aroused them from their slumber and said that he would change the way in which the syrup was to be taken from the trees. No longer would it flow brown and thick but he people would have to make offerings to the maples, tap its sap and then work to make it into syrup and then sugar.  By doing so they would come to appreciate this great gift. 


Since that time the Mohawks watch the maples and when they notice the sap is flowing during the last weeks of winter they will gather at the longhouse to celebrate this great gift which renews their bodies and lifts their spirits. In Mohawk, maple sap/syrup is called wahta ohses. The people are glad when this happens for they know spring is returning to the earth as the eldest brother (the sun) brings the warmer days."


Sugar Maple Pie
Ingredients: 
One pie crust to line an 8-inch glass pie plate ~ surprisingly, a prebaked gluten free crust really provides a nice contrast of texture, crunch and flavor for this particular pie!
2 eggs, room temperature
1Ž2 c. heavy cream 
1 2/3 c. packed brown sugar
1/3 real maple syrup (preferably dark amber)
2 tsp. unsalted butter, melted

Method:

Preheat oven to 350° F. Whisk together eggs and brown sugar until creamy. (I use electric beaters.) Add cream, maple syrup and melted butter. Beat until smooth. Pour into prepared pie shell. Bake at 350°
F oven for 55 – 60 minutes until crust is golden and filling still quivers. It will set as it cools. Very rich – serve with freshly whipped cream.


Note: a larger pie pan will require partially baking the crust. To do that, line the crust with aluminum foil and weight it down with pie weights. Usually 400 degrees for 10 minutes will be enough.

You need to make two. It's usually gone immediately.