Gunternation

Looking through all the pics from Christmas. So much good eating: a lovely ham cooked in Cidona a la Catherine Cleary (with Highbank Orchard Syrup), plates of Christmas cookies, spiced beef and spiced pies and spiced beer. But this is my favorite picture. I don’t even like most of the veg in this pan, but they look so lovely and simply perfect, putting on their Christmas best.

This year the Irish Food Bloggers Association organized a holiday cookie recipe exchange. Bill and I love baking Christmas cookies, so I eagerly signed up. I was paired in the recipe exchange with Evin from Evin’s Cooking Peas & Q’s. Turns out Evin is a fellow American, so knows a cookie from a biscuit. And her recipe uses US measurements which is handy enough for me.

Evin sent me a recipe for one of her friend’s cookie traditions. First thing you’ll notice about the recipe is that it contains potato chips. Then you might wonder who Gladys Lum Bower is.

These cookies go together very easily. This is a flexible recipe; I used twice as many pecans for the heck of it, and the cookies turned out great. I used golden caster sugar and Kettle Chips potato chips. I’m not sure we would have identified the potato chips if we didn’t already know they were there, but the chips do add an extra bit of crunch. These cookies have a nice crumble and taste of butter and pecans. They are similar to a pecan sandie, which is great because I like pecan sandies.

I don’t know who Gladys is, but she makes a fine cookie.

Gladys Lum Bowers’s Pecan Crunch Cookies
1 cup butter, softened (of course) [225 g]
1/2 cup sugar [100 g]
1 tsp vanilla [5 ml]
1/2 cup finely crushed plain potato chips [?? g]
1/2 cup chopped pecans [50 g]
2 cup flour [240 g]

See Evin’s take on my recipe from the swap: Frosted Oatmeal Cookies.

Well, I’ll start with a wee bit of November. This year we enjoyed our first Thanksgiving meal in Ireland hosted by fellow American Amanda and her Dub husband Hagi. Amanda did most of work, preparing all the classic dishes and her first Turkey! We brought a pan of cornbread dressing. Amanda is from Georgia, so the dressing was much appreciated. We also watched Charlie Brown Thanksgiving. Hadn’t seen it in ages, so awesome! I should keep a copy of the show handy for all the people who ask me what Thanksgiving is all about.

Below, our friend Graham demonstrates the proper way to eat a mince pie, following a night of caroling with our church. I think my personal mince pie tally for the holiday season is around three dozen.

And a few scenes of Dublin in its Christmas finery.

We were let out of work a bit early on Christmas Eve, so I was able to catch the sunset over St. Anne’s.  We spend the evening with the Barnes Family. Caragh prepared a lovely ham, and the kids had helped make homemade mince pies. We also sampled Yarg, a regional specialty cheese from Caragh’s homeplace, Cornwall. Yarg is a cow milk cheese based on a 13th-century recipe. It’s typically wrapped in nettle leaves, but this wheel was covered with wild garlic leaves, which infused the semi-hard cheese with lovely garlic aroma. We also enjoyed some 2-year aged Gouda (which people in the know pronounce how-da). Cheese, Grommit!

On Christmas morning, we had a bit of a lie in, followed by the Opening of Presents. Bill then set to work preparing his dishes for the Christmas feast to come.

On Christmas we loved being Kingstons for a day. Hilary, Anna and Bill put together an amazing Christmas dinner of cranberry-stuffed pork, roast potatoes, Brussels sprouts with pancetta, savory bread pudding with leeks and gruyere, and ginger-glazed sweet potatoes, followed by a dizzying collection of desserts. Those cranberry cocktails were pretty nice too!

On Stephen’s Day we visited Colin (and his dogs!) in Laytown for dinner. Bill and I worked the three days between Christmas and New Year’s Eve. Snow started falling on New Year’s Eve. It was the beginning of The Big Freeze.

On Saturday, December 20, we did nothing.

December 20th was the first weekend day that we were in Dublin with no house guests since October 18th. Not that our travels and visitors weren’t fabulous, but it was nice to have a day of nothing.

On December 21, we went to a Christmas Market at the Docklands in Dublin. We attended this market last year on a gorgeous, sunny day. This year was soggier, but still a nice time with lots of crafts and a brass band playing carols. We ate bratwurst and drank Erdinger Weissbier.

On Christmas we attended a service in the 19th Century building our church is renovating in downtown Dublin. That afternoon we opened presents and I took a Christmas nap. We had a delicious Christmas dinner with some friends, Graham and Margaret and their family. Bill provided the starter–tamales! Not traditional for Irish Christmas, but they were well received (for the most part). For dinner we had ham, turkey and goose! Veggie accompaniment included Brussels sprouts with rashers and cranberries, roasted root veg, and stuffing. Our friends were house sitting and Margaret was a bit stressed over cooking in an unfamiliar kitchen, but she created a wonderful meal. Her daughter made our dessert, mince pies and gingerbread sandwich cookies with lemon cream. After dinner and Christmas crackers we watched the Dr. Who Christmas special and the new Wallace and Grommet.

On St. Stephen’s day we ate tamales and huevos rancheros for breakfast. For dinner we had Cork Beef and Stout stew, made with mushrooms and Beamish stout. A tasty day.

“Nollaig Shona Duit” is Happy Christmas in Irish, pronounced “null-ig hun-a dit” or “NO-Lihg HO-nuh ghwich” or “Nullug Shunna it” (my cursory web research did not find consensus). Nollaig, the word for Christmas, is derived from the Latin natalicia which means birthday. Shona is happy and Duit is a singular “prepositional pronoun” meaning “to you.” If you’re addressing more than one person, the appropriate greeting is “Nollaig Shona Daoibh” (NO-Lihg HO-nuh JEEV). Thankfully, celebrating Christmas in Ireland is easier than saying it.

Christmas dawned bright and sunny in Dublin, a rare occurrence according to the Dubs. Bill and I attended a church service at 10:30 hosted by Trinity’s Lucan congregation. Emmanuel, God with Us. I really think we should sing Christmas hymns all year round.

After returning home we had some mince pies with brandy butter and a cuppa tea. We then opened presents. Bill gave me books by two Irish authors: a collection of short stories by John MacKenna and Anne Enright’s Booker-prize-winner, The Gathering. I gave Bill Roddy Doyle’s Barrytown Trilogy and The Irish Book of Lists–now Bill will be full of fascinating factoids at dinner parties. Bill gave me a beautiful pendant made with pressed flowers and I added a grey wool jumper (sweater) and fleece hoodie to Bill’s wardrobe. I had also wrapped an ornament I bought to commemorate our first Christmas in Ireland.

We ate left-over seafood chowder for lunch. Bill read that seafood is traditionally eaten on Christmas Eve (because it is a no-meat day for Catholic observers), so he made a delicious chowder that was even better the next day. I then took a Christmas nap while Bill baked the cornbread dressing and made deviled eggs.

We headed to the Dunne’s around 3:30. Margaret had set a gorgeous table. My picture turned out blurry, but I’m going to post it anyway. In addition to Kevin, Margaret and their children Nora and Rory, we shared Christmas with another family from Trinity: Nigel, Mary and their son Mark. While Margaret and Kevin worked like mad in the kitchen, we relaxed with mulled wine.
We began our meal with a champagne toast and popped our Christmas crackers. For starter we had baked portabello mushrooms with tomato and rashers. We brought out the deviled eggs also. They were well received, although folks were hesitant to try the ones Bill had sprinkled with ancho chili powder. After starters the food started coming and did not stop. Christmas dinner in Ireland shares many components with Thanksgiving: turkey, ham, stuffing, gravy, mash (mashed potatoes), baked sweet potatoes (and parsnips–not a Sharon fave), and Brussels sprouts. In addition we had veg stir-fry, mange tout (snow peas), roast potatoes, mashed swede (rutabaga), black eyed peas, spinach and asparagus. Our cornbread dressing is similar to stuffing, but I was happy to have it. We had several choices for dessert also: sherry trifle, Christmas pudding, pears poached in the mulled wine, ice cream and chocolates.

Since physical activity was unthinkable after such a meal, we chose instead to exercise our minds and played an electronic trivia game called Buzz. After keeping the lead for most of the game, Bill and I were bested in the end by 9-year-old, master of general knowledge, Rory. The rest of the evening we lounged, conversed, stared at the fire (burning coal and a bit of turf) and pet doggies. At 11:30 Bill and I decided we should return home, bearing turkey and ham. (The turkey was the largest I’d seen, 14 kilos or so, and the ham was cured but not smoked. All tasty with leftover dressing.) At midnight we made Christmas calls to the families, and then hit the sack.

I hope all of you had a wonderful Christmas!