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Colcannon Colcannon is a traditional dish at Samhain in parts of Ireland. The following recipe is from Marianne Mays in County Wicklow, Ireland. It can be found on page 180 of the May 1996 issue of Bon Appetit Magazine, which is a collector's edition dedicated to Irish Fare. A different version of this recipe uses leeks instead of onions, and cream instead of milk. 8 Servings 1 cup milk Combine milk, two tablespoons butter, carrot and bay leaf in medium saucepan; bring to simmer. Remove from heat, let steep while preparing kale and potatoes. Melt 1 tablespoon butter in large Dutch oven over meduim heat. Add onion, saute until light brown, about 8 minutes. Add kale; cover and cook until tender, stirring often, about 25 minutes. Meanwhile, cook potatoes in large pot of boiling, salted water until tender, about 25 minutes. Drain well. Return to same pot, mash with hand masher. Add kale mixture to potatoes, strain in enough milk to produce moist, fluffy, potatoes. Season with salt and pepper. Melt 5 tablespoons butter in small saucepan. Mound potatoes in large bowl. Using a spoon, make well in top of potatoes. Pour butter into well. Serve hot. There it is from Bon Appetit! What you could go on to do from here is take various small trinkets, say a penny, a ring, a bootie from a monopoly set, wrap them in foil, and mix them up in the Colcannon as a form of fun divination. The person who gets the penny will gain finances in the coming year, |
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