Posted on 12/31/2016 9:46:56 AM PST by Jamestown1630
My favorite YouTuber, Dale Calder, posted a video today about Hogmanay, which is the Scots word for the last day of the year. He showed how to make ‘Tablet’, a fudge-like treat that is traditional for this day and very easy to make. Here is a link to his video, where he also tells some New Year memories from his boyhood in Canada; and also one to Wild-Eyed Southern Celt’s recipe, which includes a link to making a whiskey-flavored tablet:
http://dalecaldersblog.blogspot.com/2016/12/making-tablet-for-hogmanay-stories.html
http://wildeyedsoutherncelt.com/traditional-scottish-tablet/
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I think it was Freeper Boatbums who posted a nice recipe for Zucchini Pie last week, and reminded me of a grilled Zucchini dish that I had at a party recently; and this, from ‘Damn Delicious’ looks like a good recipe to try:
http://damndelicious.net/2015/05/15/grilled-lemon-garlic-zucchini/
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Does anyone know of a good cookbook for low-sodium cooking, or have experience and perhaps some recipes? I'm going to be caring for a sick person for awhile, and he has to be on a sodium-restricted diet. I want to learn how to make this somewhat palatable, for someone who's a picky eater to start with ;-)
-JT
This week: a Hogmanay treat, New Year stories, and a Zucchini side dish.
My best wishes for a healthy, prosperous, and blessed New Year to all!
-JT
I’ve never tried tablet. I know it’s a Scottish classic - something like fudge, at least, in texture.
Haggis, anyone?
Saute onions, peppers, celery and garlic with a stick of butter.
In a bowl, break up some french bread into bread crumbs, as fine as possible.
Add sauteed ingredients to bowl.
Add some chopped, fresh parsley, some black pepper and a pinch of thyme.
Add 4-5 cans of drained (reserve liquid), chopped clams.
Grate one carrot into the bowl w a pinch of paprika.
Add some or all of the reserved clam juice into the mix until it can hold together firmly.
Stuff clam shells with mixture. (We save clam shells for this purpose) Add a small piece of uncooked bacon to the top.
Cook on a sheet pan in a 400 degree oven until brown.
Serve with hot sauce.
What a beautiful place!
“Haggis, anyone?”
Revolting! ;-)
Happy Hogmanay & Happy New Year, JT! We’ve been traveling, so I’ve missed the last three weeks of posts. I should look back at those threads, as there’s always something worth saving from them.
I’ll be going to a party (of sorts) tonight, which had me thinking about noshes. The following is a great party dish:
Lasagna Cupcakes
METHOD Layer in sprayed muffin tins wonton wrapper pressed into bottom; grated Parm; dollop ricotta, shredded mozzarella; tbl browned/seasoned grnd beef; pasta sauce. Repeat layers,end w/ sauce. Then top w/ Parm/shredded mozzarella.
Bake 375 deg 18-20 min (edges are brown). Cool on counter 5 min. Loosen edges w/ knifepoint; liftout to server.
SERVE garnished w/ basil sprig.
I believe he lives on Campobello Island, New Brunswick.
His channel is fun to watch, a mix of cooking, gardening, and scenic tours of his area. I especially love the little cabin he built, and the ‘camp-out’ cooking he does there in the midst of snowstorms ;-)
NYD treat: Pork and sauerkraut.
That’s what we’re having. It’s a tradition from my husband’s German side, and we can’t have New Year’s without it. I’m not big on Sauerkraut, but I love the way the carrots get caramelized under the roast.
We knew this as penuche I believe, brown sugar fudge
no chocolate.
Haven’t had it for years.
I’ve been there. It’s beautiful!
I love Penuche. Tablet is traditionally made with white sugar and vanilla flavoring, I believe; but there are probably lots of variations - including the whiskey one ;-)
Happy New Year to all!! It’s football time around our house - 2 big games on today. I have a crock pot of potato/corn chowder that is about ready to serve & I’m headed to the grocery store for the fixins’ to make two dips. The sausage dip I had at Thanksgiving for the first time - my niece and her husband were members of their college rescue squad & would make it whenever they had to bring something. The other one is Pioneer Woman - I’ve had a similar dip, but this one looks good ..... and the picture is making me want some!
Slow-Cooker Potato & Corn Chowder
http://damndelicious.net/2014/09/12/slow-cooker-potato-corn-chowder/
Crock Pot Cream Cheese & Sausage Dip (I’m cutting recipe in half when I make it & that is how my niece makes it)
http://www.food.com/recipe/crock-pot-cream-cheese-sausage-dip-361663?mode=us&st=true&scaleto=10
Zannie’s Black-Eyed Pea Dip
http://thepioneerwoman.com/cooking/zannies-black-eyed-pea-dip/
The Black-Eye Pea Dip is a must try!
You have to eat your Black-Eye Peas for New Year’s day.
I am betting that the shelves are already empty of black-eyed peas - that happened to me last year (all the bags of dried ones were gone, too). :-(
Just finished New Years Eve lunch. Lamb dim sum. So easy. Brown some ground lamb, drain grease add chopped onion and carrot and crushed garlic, salt and pepper. Let cool. Use small wonton wrappers. Beat an egg. Run some beaten egg with your finger along the edge of the wrapper. Use a silverware teaspoon of filling. Pinch in a small ball, pinch the top tight. Steam and use some veg. oil on the bottom of the steamer so they don’t stick. Steam 6 minutes. Whip up a sauce with soy sauce, sesame oil, vinegar and sugar.
From Usenet’s RFC today: http://britishfood.about.com/od/hogmanay/ss/All-About-Hogmanay-Food-and-Drink.htm
I always have them in the pantry. About two years ago I posted a link to my favorite recipe for Black-Eyed Pea Cakes with Salsa Mayonnaise, originally from Sara Moulton. These are really good, and quite a dress-up for the humble Black-Eyed Pea:
https://saramoulton.com/2013/12/black-eyed-pea-cakes-with-salsa-mayonnaise/
On the whole, I'd rather be in Philadelphia. Eating scrapple.
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