St. Brigid Irish Tater Tot Nachos

St. Brigid feast day is February 1. National Tater Tot day is February 2. 

When two dates collide and an idea is born. I have a soft spot for the tater tot. It originated at Ore-Ida Labs in the area where my family lived in Eastern Oregon. And this year in September they are having the first annual Tater Tot festival.  So when I made a chance discovery that National Tater Tot Day was the day after St. Brigid's feast is seemed a perfect pairing.

The idea of tater tots as a substitute for chips to make a potato "nacho" (or totchos) is making the rounds as an appetizer. And the potato is an Irish staple, one of the foods most associated with Ireland, making it perfect for our Irish saint. St. Brigid is the patroness of dairy farmers and milk maids, so pile on the cheese and sour cream.  I suggest Kerrigold Dubliner Irish cheese if available. Several stories connect her to pigs as well so add the bacon. Also avocados (or guacamole) and green onions for the Irish green.  A tasty and easy Irish feast day recipe - for a multitude of Irish saints, not just Brigid.

St. Brigid Irish Tater Tot Nacho Ingredients

Directions:
Fry or bake tater tots per package instructions. Once tots are cooked, top with grated cheese. Place back in the oven or microwave until cheese is bubbly and melted. Top the tots with guacamole or avocado, sour cream, crumbled bacon, and green onion (and extra cheese if desired). If you want them spicy you can add salsa. I had some green taco sauce that I added in keeping with the Irish color theme.

St. Brigid, Pray for Us!

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Saint Brigid's Lake of Beer

Lake of Beer

I should like a great lake of beer for the King of Kings.

I should like the angels of Heaven to be drinking it through time eternal.

I should like excellent meats of belief and pure piety.

I should like the men of Heaven at my house.

I should like barrels of peace at their disposal.

I should like for them cellars of mercy.

I should like cheerfulness to be their drinking.

I should like Jesus to be there among them.

I should like the three Marys of illustrious renown to be with us.

I should like the people of Heaven, the poor, to be gathered around from all parts.

Happy feast of St. Brigid of Ireland! 

This picture was from our 2015 All Saints Party. You can find recipes and ideas for celebrating the feast of St. Brigid in the archives here at Catholic Cuisine and over at Shower of Roses.

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St. Brigid Guinness Stew Puff Pastry Pot Pie

St. Brigid's feast nears the mid-winter mark. A perfect meal for these still cold (but growing in light) winter days is stew, and a beef & Guinness stew is a great one for the Irish saint(s). It is a variation on a Beef and Guinness Stew recipe posted by Jessica several years ago. Puffed pastry makes a flaky and delicious topping which ups the cozy quotient as it nestles the steamy stew beneath its layers.

Guinness Stew Puff Pastry Pot Pie

Ingredients:
1.5-2 lb beef chuck, cut into bite-size pieces
2 Tbsp flour
salt & pepper
2 Tbsp vegetable oil
1 cup celery, chopped
1 cup carrots, chopped
1 cup onion, chopped
2 cloves garlic, minced
4 Tbsp water
2 Tbsp tomato paste
1 cup beef broth
1 cup Guinness
1 TbWorcestershireire sauce
1 tsp ground pepper
1 tsp thyme
1/2 tsp red pepper flakes, optional
1 sheet puff pastry

Directions:
Add flour, salt, and pepper (to taste) to a large plastic bag, add beef chunks and shake to coat. Heat oil in large pot. Brown meat in batches and remove to separate container.

Add onion, celery, carrots, garlic and water to pot. Cook vegetable s until tender, stirring occasionally. Add tomato paste and stir. Return beef to pot along with broth, beer, worcestershire sauce, and seasoning.  Cover and cook 1-2 hours.

Allow stew to cool. Divide cooled stew between four 16 oz ramekins. Roll out puff pastry large enough to cover two dishes. Cut into equal squares.  Lightly bright a 1-inch border around each square with a beaten egg. Invert pastry onto filled ramekins, pressing puff pastry sides to dish. Brush top sides of pastry with lightly with beaten egg.

Bake for 15 minutes at 425 degrees, then reduce to 400 and cook for an additional 5 minutes or until pastry is puffed and lightly browned.  Serve hot. Pin It

St. Brigid's Hearty Healing Beef Stew

I wish I had a great lake of ale for the King of kings, and the family of heaven to drink it through time eternal. I wish I had the meats of belief and genuine piety, the flails of penance, and the men of heaven in my house.  ~ St. Brigid of Ireland

St. Brigid is the patron saint for numerous things including cattle and dairy work. She was said to be the best mead and ale maker in all of Ireland, as well as an excellent cook. One way to celebrate this Abbess from Kildare is to enjoy a steaming bowl of Irish Beef stew… made with Ireland’s own Guinness Draught!

Many miracles have been attributed to St. Brigid that involve physical healing. Another great recipe to serve on her feast day is the following nourishing and delicious Hearty Healing Beef Stew adapted from one of my favorite cookbooks The Healing Kitchen: 175+ Quick & Easy Paleo Recipes to Help You Thrive.  I love beef stew and finally have a new favorite (grain and nightshade free!) recipe to replace my old favorite which is no longer on the list of foods I can eat.

I modified the original ingredients (serves 4 to 5) from The Healing Kitchen to make enough stew for our family of nine:

Hearty Healing Beef Stew

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 3-4 pounds beef stew meat
• 1 1/2 teaspoons salt, divided
• 2 large yellow onions, cut into 1-inch pieces
• 3 sprigs fresh thyme (This time I used 1 1/2 teaspoons dried thyme)
• 2 bay leaves
• 1 cinnamon stick (I am out so I used 1/4 tsp ground cinnamon) 
• 2 (1-inch) pieces fresh orange peel
• 8 cups Beef Broth 
• 1 - 15 oz can Sweet Potato Puree
• 1 cup red wine
• 8-10 large carrots, peeled and cut into 1-inch pieces (the first time I used 1 bag of Trader Joe's Carrots of Many Colors) 
• 1 head of celery, chopped
• 1-2 bunches of kale, chopped

Directions: 

Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the meat, sprinkle with 1/2 teaspoon of the salt, and brown on all sides for 8-10 minutes total, but avoid getting a crust on the outside.  (Make sure you scrape up all those caramelized brown bits from the bottom of your pot to give your stew a deep, rich flavor!)

Stir in the onion, thyme, bay leaf, cinnamon stick, orange peel, and remaining 1 teaspoon of salt and cook for 1 to 2 minutes, until fragrant.



Add the broth, sweet potato puree, and wine to the pot and bring to a boil. Reduce the heat to medium-low, cover with a  lid, and cook for 1 hour.

Add the carrots and celery to the pot and return the stew to a boil over medium-high heat. Reduce the heat to medium-low and simmer for an additional 40 minutes. Add the chopped kale, submerging it in the liquid, and cook for 25 more minutes, until wilted and tender.  

Remove the bay leaf, cinnamon stick, and orange peel before serving. 

For the feast of St. Brigid, our girls enjoy baking "St. Brigid's Cross Dinner Rolls" to serve alongside the stew for the rest of the family who aren't on a grain-free diet. I love how they turn out!

Prayer to St. Brigid of Ireland

St. Brigid,

You were a woman of peace.

You brought harmony where there was conflict.

You brought light to the darkness.

You brought hope to the downcast.

May the mantle of your peace cover those who are troubled and anxious,

And may peace be firmly rooted in our hearts and in our world.

Inspire us to act justly and to reverence all God has made.

Brigid you were a voice for the wounded and the weary.

Strengthen what is weak within us.

Calm us into a quietness that heals and listens.

May we grow each day into greater wholeness in mind, body and spirit.

Amen.

Brigid's Cloak, The Life of Saint Brigid: Abbess of Kildare, and Saint Brigid and the Cows (not pictured)

St. Brigid Doll from Catholic Folk Toys

You can find additional recipes and ideas for celebrating the feast of St. Brigid in the archives here at Catholic Cuisine and over at Shower of Roses. 

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Celtic Knot Graham Cookies

This graham flour cookie is a festive treat for St. Patrick's Day or any other Irish saint feast day tea party. 

Celtic Knot Graham Cookies

Ingredients:

2 cups all-purpose flour
1 1/2 cups graham flour
3 tablespoons graham cracker crumbs
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
1 cup brown sugar
1/2 cup molasses
1 large egg
1/2 teaspoon vanilla extract

Directions:

Sift flours, baking soda and salt into large bowl.  Beat butter in another large bowl at medium speed until smooth and creamy, about 2 minutes.  Add brown sugar and beat together. Add molasses and beat until fluffy.  Add egg and beat until well blended.  Reduce speed to low and add vanilla.  Add flour mixture and graham cracker crumbs and beat on low speed just to blend.

Wrap ball of dough in plastic wrap.  Chill until firm, at least 4 hours and preferably overnight.

Sprinkle work surface with flour and roll out 1/2 of dough. Refrigerate unused portion.

Roll lengths of dough into ropes and, working on a parchment-lined baking sheet, twist them into knots as shown.  I printed out a 3 inch celtic knot clipart to use as a template and place under the parchment paper. 

Bake in pre-heated oven (350° F) for 8-12 minutes.  Let cool on pan until firm enough to transfer to wire racks. Sprinkle with powdered sugar. Cool completely.  Makes about 2 dozen, 3-inch knot cookies.

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St. Brigid and Cultured Irish Butter

February 1 is the feast day of St. Brigid of Ireland. St. Brigid is the patron of dairy workers and one

of her symbols is the cow. There are various stories of her associated with making of butter as well. One pious story tells that Brigid would divide the butter she churned into thirteen parts, one for each of the twelve apostles and one larger part of Our Lord, which she would distribute to the poor.

When her druid master discovered her generosity with his goods, he came to the dairy to confront her. She welcomed him, washed his feet, and prepared food for him. He determined to test Brigid and commanded her to fill a great vessel with butter. Finding that she did not have enough butter to fulfill his request (because she had given so much to the needy), Brigid began to pray and through her prayers the butter multiplied in such large amounts that her druid master was brought to believe in Christ through the miracle. 

Making fresh butter is a fun endeavor for kids. It is also fairly simple. It would be a fitting activity to celebrate the feast of St. Brigid, the buttermaker. I like the good old-fashioned mason jar method. The only equipment needed is a large glass mason jar. It should be twice as large as the amount of cream you are shaking (ex: a quart jar for a pint of cream).

In much of Europe, including France and Ireland, butter is cultured by adding live bacteria to cream before churning. Traditionally, U.S made butter isn't cultured and is known as sweet cream butter.  I found some recipes where yogurt, with live bacteria cultures, is added to the cream and left to culture for a time before churning to produce a butter more like the cultured Irish butter.

Cultured Irish Butter

Ingredients

2 cups organic cream (not ultra-pasteurized)
3 tablespoons plain whole milk yogurt with live active cultures
1/4 teaspoon fine sea salt

Directions

Whisk together half of the cream with the yogurt in a glass bowl until no lumps remain. Slowly whisk in the remaining cream. Cover the bowl with plastic wrap and set aside in a warm area for about 18 hours. When the cream is done “culturing,” it should smell and taste a bit tangy, like yogurt.

Pour the cream into a mason jar. Cover tightly and shake vigorously. First the mixture will get foamy/frothy as it passes through the whipped cream stage. Continue shaking until a ball forms. That is the butter and the liquid remaining is the buttermilk (whey). The amount of time varies depending on how vigorously you shake the jar and how high the fat content of the cream is. The higher the fat content the shorter the shaking time (heavy whipping cream).

Pour off the buttermilk (and save for cooking). Place the butter in another small bowl. In a different bowl, combine cold tap water with ice to make ice water.  To rinse the butter pour some of ice water into your bowl with the butter and knead it with your hand. Pour off the murky water and add some more ice water. After several rinses, the water that comes off should be clear.  And the butter will become more firm and stop sticking to your hands. Press all the water out and drain.

Knead in about 1/4 teaspoon of salt, or more to taste. I used a Celtic gray sea salt. Scrape the butter into a ramekin or mold it into a block. Refrigerate for up to a week.

Enjoy your fresh butter on any bread including these specifically Irish breads posted in earlier years:  Traditional Irish Soda Bread or St. Brigid's Oaten Bread. Both of these recipes call for buttermilk, which would be a good use of the buttermilk you obtain from your butter making process.

St. Brigid, Pray for us!

Edited to add: Here is a close up of our St. Brigid peg doll in case anyone wants details to paint own.

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Irish Cheese Toasties - Egg & Cheese Breakfast for St. Brigid

St. Brigid - February 1

As indicated in the previous post, St. Brigid is patroness of those who raise chickens.  Here is another simple egg dish for a quick feast day breakfast. I love quick non-complicated ideas for feast days. This recipe, for open faces "toasties" is simple and uses items usually available - eggs and cheese.  It is my understanding that these would be a common everyday hearty-type of fare, traditional but not one you hear about for special occasions.  The kind of food an Irish grandma would make. 

Irish Cheese Toasties

Ingredients:

2 Tbsp. butter
4 slices crusty bread
2 eggs
1 Tbsp. whole grain mustard
1 tsp. Worcestershire sauce
1/4 tsp. fresh ground pepper
2 cups shredded Irish cheddar

Directions:

Preheat the oven to 400 degrees. Generously butter one side of each slice of bread and place the pieces buttered-side down on a baking sheet. Bake for 5 minutes.

While that is toasting, whisk together the eggs, mustard, Worcestershire sauce, and pepper. Stir in the cheese, evenly coating the shredded pieces with egg mixture.

Remove the toasted bread from the oven and divide the cheese mixture over the top of the four pieces of bread. Spread it to the edges of each slice.

Bake until puffed and golden brown, 12 - 15 minutes. Serve warm.

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Guinness Caramelized Onion & Irish Cheddar Quiche

We celebrate the feast of St. Brigid of Kildare, 5th century Irish saint, on February 1.  Our family has had chickens almost two years now and I really enjoy having the fresh eggs readily available in our kitchen. I recently learned that St. Brigid, in addition to being a patron of Ireland, is also the patron of poultry farmers. So as "poultry farmers" I thought it would be nice to find an egg dish to celebrate our patron's feast day and found this great recipe chock full of Irish ingredients - Guinness, potato, kale, Irish cheddar.  The Guinness caramelized onions add a tasty zing to this egg abundant dish.  Great for a breakfast or brunch on her feast day or that of other Irish saints. 

Guinness Caramelized Onion & Irish Cheddar Quiche

Ingredients:

1 cup Irish cheddar, grated
1/2 large onion, thinly sliced
1/3 cup Guinness beer
1 cup spinach, chopped  (or combo spinach and kale)
1 small potato, diced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 eggs
1/2 cup milk
extra virgin olive oil or cooking spray to coat pans

Directions:

Pre-heat oven to 350 degrees.  Saute onions over medium heat in olive oil and cook until tender, about 5-7 minutes.  Pour Guinness into the pan, stir and cover.  Let cook for 15 minutes until liquid is absorbed.  Place diced potatoes in another greased pan, and cook over medium-low heat for 15 minutes. 

In bowl, beat eggs then add milk and mix.  Add cheese, onions, potatoes, spinach (& kale optional), salt and pepper.  Mix together and pour into greased round baking dish or quiche pan. Bake uncovered for 35 minutes, or until the top is golden brown. 

For past St. Brigid day recipes that recognize another of her patronages - dairy farmers - check out these bread recipes, with include buttermilk. Traditional Irish Soda Bread  and St. Brigid's Oaten Bread

St. Brigid, Pray for us!

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Traditional Irish Soda Bread

For the Feast of St. Brigid today or the Feast of St. Patrick later or any of our wonderful Irish saints. This recipe is so easy, I usually have it ready to go in the pan before the oven has finished preheating!

White Soda Bread

4 cups (16 oz) of all purpose flour.

1 Teaspoon baking soda

1 Teaspoon salt

14 oz of buttermilk

Preheat the oven to 425 F. degrees.  Lightly grease a 2 inch tall cake pan or use a Dutch oven. In a large bowl, combine all the dry ingredients. I like to give it a good mix with a mixing spoon. Add the buttermilk to form a sticky dough.  Place on floured surface and lightly knead. DOn't get heavy handed with it! Too much kneading and the gas escapes making your bread heavy and thick like a brick. Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.

Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot) if you aren't using a Dutch oven.

Remove cover and bake for an additional 15 minutes. It turns out a delicious, rugged crunchy outside but a soft, melt in your mouth inside. The bottom of the bread will have a hollow sound when tapped so show it is done. Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist. Slice it thick while it's still warm or let it cool completely and you can slice it thinner. Don't forget the butter!

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Saint Brigid Vegetable Soup

This post was written by past Catholic Cuisine contributor Amy.



Saint Brigid snuck up on me this year! I was already making chicken stock for soup for tonight, so I decided to do some research on how to make my broth Irish! Searching online I found one reviewer on All Recipes say how to make an authentic Irish vegetable soup.

She explained that it always starts with homemade stock (beef or chicken). You add desired vegetables already chopped. I will use onions, carrots, celery, and some red peppers (you know what ever was in the fridge!). Simmer till vegetables are tender.

I know what you are thinking… if it is Irish there has to be a potato in it, right? Right!

When the soup is served, you place a whole boiled potato in the bowl and pour the soup over it!

This is a great, quick, option for dinner tonight on the Feast of Saint Brigid! Serve with warm homemade bread for a not so quick option! There are many Irish Soda Breads around, too, including Barbara’s right here.



Also, don't forget to serve some Irish beer with dinner (for those of age, of course!).

St. Brigid’s Prayer

I’d like to give a lake of beer to God.


I’d love the Heavenly


Host to be tippling there


For all eternity.

I’d love the men of Heaven to live with me,


To dance and sing.


If they wanted, I’d put at their disposal


Vats of suffering.

White cups of love 

I’d give them,


With a heart and a half;


Sweet pitchers of mercy I’d offer


To every man.

I’d make Heaven a cheerful spot,


Because the happy heart is true.


I’d make the men contented for their own sake


I’d like Jesus to love me too.

I’d like the people of heaven to gather


From all the parishes around,


I’d give a special welcome to the women,


The three Marys of great renown.

I’d sit with the men, the women of God


There by the lake of beer


We’d be drinking good health forever


And every drop would be a prayer.

God Bless and Happy Feast of Saint Brigid!

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St. Brigid's Oaten Bread from Ireland

Last year, on the feast of St. Brigid, my family enjoyed the delicious St. Brigid's Bread found in the archives.  Another option for her feast day is this authentic Irish recipe for St. Brigid's Oaten Bread, from Travel Ireland at About.com:

"Saint Brigid was known to travel the countryside, blessing households as she went ... accompanied by a white cow with red ears. You should make her feel welcome, just in case she passes by - placing bread and fresh butter on the outside windowsill, together with corn for the cow, usually does the trick. Also remember to lay out some rushes for her. These are to kneel on while blessing the household.

One was also advised to make fresh butter for Saint Brigid’s Day , maybe not a practical idea in modern times. You might, however, be willing to prepare a special dinner for Saint Brigid’s Eve. And remember that Saint Brigid’s Day was also a day for those who have to give food to those who haven‘t.

In many regions a special oat bread was baked for Saint Brigid’s Day - Saint Brigid’s Bread.  [You’ll find the recipe below] – but remember that ideally this should have been blessed by a priest and then shared."

I made a loaf of this bread yesterday and it didn't last long! Next time I think I better double the recipe.

St. Brigid's Oaten Bread

Ingredients:

1 cup flour
1 tablespoon sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter, in small pieces
3/4 cup uncooked oatmeal (old fashioned)
1 egg
1/2 cup buttermilk

Directions:

Preheat your oven to 425 degrees Fahrenheit.

Grease a baking sheet.

Mix flour, sugar, baking powder, baking soda and salt in a bowl. Add butter bits and cut in with knife until mixture is crumbly. Add oats and mix well.

Beat the egg with the buttermilk in a separate bowl.

Make a "well" in the dry ingredients, then pour in the egg mixture and mix all with a fork until the crumbs hold together. Form the dough into a ball and knead (on a floured surface, about 20-25 times). Add flour if the mass is still too sticky to work with.

Form the doughball into 8-inch round and transfer it to the baking sheet.
Score a deep cross into the bread but do not cut through.

Bake for fifteeen to twenty minutes, or until medium brown and a tester comes out clean.

If you have children, don't forget to pull out a picture book (The Life of Saint Brigid: Abbess of Kildare, Brigid's Cloak with the study guide in Catholic Mosaic, or Saint Brigid and the Cows) to read to them.  While listening to her story, they can color Charlotte's beautiful St. Brigid Coloring Page while you enjoy a warm cup of Irish Tea.  At least that is what our family will be doing on her feast day this week! 

St. Brigid of Ireland, Pray for Us! 

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Irish Potato Pancakes

The feast of St. Brigid of Ireland, Abbess of Kildare, is coming up on February 1st.

"To honor St. Brigid, you must turn to dairy products, for she is the patroness of dairy workers. Choose a recipe that calls for buttermilk and butter and, of course, the potato. Pancakes are the traditional food in almost every country for celebrations, and Ireland is no exception." 
~ The Cook's Blessing

I ended up having a few extra peeled potatoes this morning,  so I decided to test a recipe for "Irish Potato Pancakes" from a great little out-of-print cookbook by Demetria Taylor, The Cook's Blessing.  The pancakes were simple enough to make and loved by my whole family.

Irish Potato Pancakes

Ingredients:

2-1/2 cups sifted all-purpose flour
1 Tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
2-1/2 cups buttermilk
1 cup freshly grated raw potato
2 Tablespoons melted butter or margarine
1 teaspoon vanilla
butter
sugar

Directions:

Mix and sift flour, sugar, baking powder, baking soda, and salt. Beat eggs slightly in large bowl; stir in buttermilk. Stir in dry ingredients, mixing just until blended (batter will be slightly lumpy). Stir in grated potato, butter or margarine, and vanilla.

 

Ladle batter, a scant 1/4 cup for each pancake, onto greased heated griddle. Bake 1 to 2 minutes or until bubbles cover the top and underside is golden; turn; bake 1 to 2 minutes longer.

Serve at once, with plenty of butter. Sprinkle generously with sugar, as the Irish do.

Makes 3 dozen 4-inch pancakes.

Note:  This dish, also referred to as Boxty Pancakes, can be served on Shrove Tuesday and All Hallows' Eve.

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St. Brigid's Bread

February 1st is the day on which St. Brigid is honored, especially among the Irish.

I noticed the other day, when I was posting Recipes for February, that we didn't have anything in the archives specifically for her feast, and was very excited when I received the following recipe from Kathleen at AMDG Academy.  Thank you Kathleen!

Kathleen's family enjoys making this "tried and true recipe" for breakfast, which she says is "simple and a real winner."  It sounds delicious!

I think I'll try baking it to enjoy with my favorite Irish Breakfast Tea while I read Brigid's Cloak: An Ancient Irish Story to my children as suggested in Catholic Mosaic: Living the Liturgical Year With Children!

St. Brigid's Bread

2/3 cup butter
1/3 cup sour milk
1/4 cup brown sugar, packed
1 pkg. yeast
1 egg
1 cup oats
1 cup Bisquick
2 tsp. cinnamon
1 tsp. allspice
1/2 tsp. ginger

Heat butter and milk to melt butter in microwave (or melt butter and scald milk.) Add sugar. Allow to cool slightly and add yeast, stirring to mix. Let mixture rest for 10 minutes. Add slightly beaten egg. Mix all dry ingredients and stir into yeast mix. Lightly grease a Pyrex pie plate. Pour batter and bake at 375 degrees for 15 to 20 minutes. When done, allow to cool slightly and serve warm with butter.


*The Irish Beef and Guinness Stew and Irish Soda Bread would be great recipes to serve on the feast of St. Brigid as well!

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