1517 St Andrews Day

BOILING STONES
(Things a man can do in the kitchen)
© November 23, 2008
By: George O. Martin, Jr.

Feast of St. Andrew

Saints are celebrated by people throughout the world. Every country seems to have some notable in their religious past that they look up to as an example of how a person should act. The Irish certainly think highly of St. Patrick, even though he was originally a Welshman. The French have dozens of Saints, some of whom have completely unpronounceable names. The one I can say easily was Joan of Arc. She did good things and was burned at the stake for them. Later the powers that be changed their minds and she was named a Saint. I suppose there is some final justice in that, but I am not too sure Joan appreciated it coming so later.
The Saint I really like is St. Andrew the Apostle. He is celebrated in many churches, in many countries, and in many denominations on November 30. For some reason he is aligned with the people of Scotland. I really don’t know why; other than the fact that a few of his bones are said to have been taken there. Some have said it could be a matter of one-upmanship. A long time ago lots of countries looked to the Saints for protection. The Scots thought they ought to, also. So they adopted the first of the Apostles, Andrew to be their patron. I suppose they thought first was best. It seems Andrew was first, because it was he who went and told his big brother Simon to “Come and see.” And Simon Peter did.
What I really wanted to do was talk about Scottish cooking, and Scottish recipes. The closeness to St. Andrews day gave me the idea; and, the lesson in Christian History was just a way of getting into that subject.
It is a good subject, and perfect for these times. This holiday season will bring out all of the extra special recipes and dinners; and, undoubtedly, there will be an abundance of rich food, such as roast partridge, and poached pears, and fat hens. I felt that the simplicity of Scottish cooking would be a welcome return to basics. You see, the Scots are very practical people and their cooking shows it well. They are a meat and potatoes kind of people much like the people of the plains.
However, they do have a sweet tooth they like to indulge. Shortbread and scones help do that, as do berries and heather honey. Vegetables suited for the climate of Scotland, and their cooking include potatoes, turnips, carrots, cabbage, peas and cauliflower. None of these are unfamiliar to the American diet.
Wheat flour is used in Scotland in this day and age, but the traditional grains are Barley and oats; so, you will find those in many of their recipes. One of the oldest is a bread called Bannocks. It was a familiar bread the poor made in Scotland. When they emigrated to the United States they brought it with them. The simplest recipe consists of one and one-half cups of flour, 1-cup quick cooking oats, one-fourth cup butter, 2- tablespoons brown sugar, 1-tablespoon baking powder, and a good pinch of salt. Stir the dry ingredients together. Cut in the butter and work it in until it is evenly distributed. Add the milk, stirring to make a stiff dough. Knead on a floured board to bring together. Pat down to one-third inch thickness. Cut into two and one-half inch rounds, place on an un-greased baking sheet and bake until lightly browned in a 450 degree oven; about 12 to 15 minutes. Serve warm with jelly or jam.
Scotch Broth is a soup that can be made from bones of beef or lamb. Since lamb is not generally available here, let’s go with beef short ribs, about 2 pounds. Boil then in 2 quarts of water until the meat is cooked and falling off of the bones. Strain the broth and let set long enough for the fat removed from the top. Remove the meat from the bones and cut into small pieces. Return the clear broth to the kettle and add the meat, one-half teaspoon freshly ground black pepper, 1-cup chopped carrots, 1-cup chopped turnips, one-half cup each chopped celery and onion, and one-quarter cup pearled barley. Bring to boil, reduce heat and simmer covered for one hour, or until the barley and vegetables are tender.
Scones are a simple sweet biscuit. They are easy to make and delightful to eat fresh out of the oven. Begin with 2-cups of flour. Add 1-tablespoon (heaping) brown sugar, 1-teaspoon baking powder and another of baking soda, and a good pinch of salt. Cut in 5-tablespoon butter. Break an egg into a 1 cup measure. Add enough buttermilk to make one full cup and add to the flour. A teaspoon of vanilla can be added, also. Stir to make a dough. Turn out on a floured surface and knead 12 to 15 times to bring together. Roll out to a 12 inch circle. Melt one and one-half tablespoon butter and spread on the circle. Dredge the butter generously with brown sugar. Cut into wedges, place on baking sheet and bake at 400 degrees for 12 -14 minutes. Serve warm with good friends.
And, don’t wait for St. Andrews day to try these treats again.