Of the original 102 pilgrims who sailed to New England on the Mayflower, only 56 remained after the first harsh winter. With help from the natives, their second year, 1621, yielded a bountiful harvest, so to give thanks, the colonists decided to celebrate with a feast to include their Indian friends and neighbors. Similar to a traditional English harvest festival, the meal included wild geese and turkey, deer, clams, lobsters, beans, squash, corn, pumpkin, dried fruits and berries. This “thanksgiving” feast was repeated almost annually throughout the colonies, eventually becoming a national day of Thanksgiving in 1863 by proclamation of President Abraham Lincoln. Now set as a legal U.S. holiday, everyone celebrates on the fourth Thursday of November with turkey as the centerpiece of a menu that’s as close to the original as possible, but with room for a few ethnic exceptions — especially Irish ones.
With the wealth of native ingredients available in specialty shops, supermarkets, and on-line, even a holiday as American as Thanksgiving allows room for some Irish trimmings. Eat, drink, and be thankful.
Dynamic duos
Crackers and cheese, cheese and wine, cheese and fruit: dynamic duos for any holiday gathering, Irish or otherwise. In Ireland, cheese rarely comes to the table without the accompaniment of a good chutney or relish made with autumn fruits like apples and pears, or cranberries, dates, and walnuts. Try one of these chutneys on a cheese board with Dubliner, Kerrygold Irish Swiss or Vintage Cheddar, with an Irish farmhouse cheese such as Adrahan, Coolea, Cooleeney or Gubeen, or with cold smoked meats. Spread the cheese-butters on crackers, biscuits, or toasted brioche.
For an elegant starter, try a warm goat’s cheese salad with a tangy mustard seed dressing, or oysters in a Guinness-flavored sabayon. Try a crumbly cheese gratin on holiday asparagus, or turnips “pommes Anna” style. Have pumpkin pie if you must, or finish with carrot cake topped with a Baileys-infused cream cheese frosting. Enjoy!
Apple-Pear Chutney
1/3 cup chopped onion
1/3 cup cider vinegar
1 teaspoon minced fresh ginger
1 cup packed brown sugar
3/4 cup golden raisins
1 1/2 cups diced apples
1 1/2 cups diced pears
In a large, nonreactive saucepan, combine all the ingredients. Bring to a boil, then reduce heat to medium-low and cook, uncovered, for 20-25 minutes, or until thickened. Let cool to room temperature. Cover and refrigerate for up to 2 weeks. Serve at room temperature.
Makes 1 1/2 cups
Cranberry-Walnut Chutney
1 1/2 cups cranberries
2/3 cup packed brown sugar
1/2 cup chopped dates
1/3 cup chopped celery
1/3 cup diced apple
1 tablespoon chopped candied ginger
1 tablespoon fresh lemon juice
1/2 onion, finely chopped
1/4 cup water
1/4 cup chopped walnuts
In a large nonreactive saucepan, combine all the ingredients except the walnuts. Bring to a boil, then reduce heat to medium-low and cook, uncovered, for 15-20 minutes, or until the mixture thickens. Stir occasionally. Let cool to room temperature. Cover and refrigerate for up to 2 weeks. Serve at room temperature. Makes 2 cups
Celtic Cranberry Sauce
1 cup cranberries
1 cup fresh or frozen raspberries or strawberries
3 tablespoons sugar
2 tablespoons Celtic Crossing liqueur
3 tablespoons orange juice
2 tablespoons water
2 tablespoons grated orange peel
1/4 cup chopped walnuts
In a large nonreactive saucepan, combine all the ingredients except the walnuts. Bring to a boil, then reduce heat and medium-low and cook, uncovered, for 10 to 15 minutes, or until the cranberries begin to pop and the mixture thickens. Stir occasionally. Let cool to room temperature. Stir in the walnuts just before serving. Makes 1 1/2 cups
St. Tola Goat’s Cheese Butter
8 tablespoons (1 stick) unsalted butter
4 ounces St. Tola goat’s cheese, or similar goat’s cheese
1 teaspoon dried dill
2 1/2 tablespoons dried parsley
1 tablespoon chives
Combine all the ingredients in the bowl of a food processor and process until smooth. Transfer to a 1-cup bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight. Makes 1 cup.
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Blue Cheese Butter
4 tablespoons (1/2 stick) unsalted butter, at room temperature
8 ounces (2 cups) Cashel Blue cheese, or similar blue cheese, cut into small pieces
1 tablespoon fresh minced chives
Combine the butter, blue cheese, and chives in a small bowl or food processor. Mash with a fork or process to blend until smooth. Place the mixture on a sheet of waxed paper or plastic wrap. Roll into a log, wrap, and refrigerate until firm. Slice as needed. Makes 1 1/2 cups
Cooleeney and Walnut P