Imbolc Foods and Recipes

Traditional foods for Imbolc include - Milk, bread, roots, cured meats,
cheese, butter, eggs and buttermilk.

 

 

Creamy Potato Soup

Ingredients

  • 2 cups chicken stock

  • 2 cups milk

  • 4 tablespoons butter

  • 1/4 cup flour

  • 3 bay leaves

  • 1/4 teaspoon black pepper

  • 1 large baking potato, peeled and finely diced

  • 1/2 teaspoon of salt

 

TOPPINGS

  • 1 cup sour cream

  • 1 cup shredded sharp cheddar cheese

  • 1/2 cup green onions

  • 1/2 cup bacon bits

INSTRUCTIONS

  • Gently heat chicken stock and milk in a large saucepan over medium-high heat, just until it’s almost boiling (but don’t let it boil as the milk will scorch). 

  • Remove from heat and set aside. Reduce the heat to low. 

  • In a large soup pot, melt butter and add flour, stirring constantly for 3 minutes to cook the flour and make a roux. 

  • Slowly pour the milk mixture in to the roux in a steady stream, stirring vigorously to mix everything together and eliminate lumps. 

  • Add bay leaves, pepper, diced potato, and salt. 

  • Simmer over low heat for 15-20 minutes, or until the potatoes are tender and the soup has thickened. 

  • Lightly mash the potatoes in the soup and stir everything together. 

  • Pour the soup in to ovenproof soup crocks and top with sour cream, cheddar cheese, green onion, and bacon bits. 

  • Bake in the oven until the cheese is melted. 

This recipe makes 4 cups, the perfect amount for two people to share.

 

 

Cheesy Onion Biscuits

Ingredients

  • 2 Cups baking mix

  • 1/2 Cup Chopped Wild Onion or any kind of onion

  • 1/3 Cup Buttermilk

  • 1/2 Cup Shredded Cheddar Cheese

 

Mix together the all-purpose baking mix, chopped wild onion, buttermilk, and cheddar cheese.

  • Pat out onto a floured surface to 1/2 inch thick.

  • Cut out with biscuit cutter.

  • Put on parchment paper-lined baking sheet.

  • Bake in 400* pre-heated oven for 10 minutes.

 

Hearty Pot Pie for Imbolc

Ingredients

  • 1 lb chuck meat cut into chunks
  • 1 carrot roughly chopped
  • 2 shallots finely chopped
  • 4 cloves of garlic roughly chopped
  • Handful of pearl onions sliced into quarters
  • 1/8 head of green cabbage roughly chopped
  • 1 cup red wine
  • 4 tablespoons brandy
  • 2 cups chicken stock
  • 1 tablespoon Italian seasoning
  • 2 teaspoons dried thyme
  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • 2 tablespoons flour separated
  • 1/4 cup water
  • 1 prepared pie crust
  • 1 egg

Instructions

  1. Preheat oven to 400 degrees.
  2. Heat olive oil in large saute pan. Toss beef chunks with 1 tablespoon flour, salt and pepper. Shake off excess. Lay beef in saute pan.
  3. Cook 8-10 minutes, turning frequently. Remove beef to separate plate.
  4. Add carrot, shallots and cabbage to same pan with 1/4 cup water. Cook until vegetables begin to soften, about 5 minutes.
  5. Return beef to pan. Add garlic and pearl onions. Season with salt and pepper.
  6. Add herbs, stock, brandy and wine. Mix one tablespoon butter with one tablespoon flour until smooth and stir into pan.
  7. Bring to a simmer. Transfer to baking dish and cover.
  8. Braise in the oven for 45 minutes.
  9. Remove from the oven and allow to cool slightly. Lay pie crust over dish and trim to fit, so it hangs over the edge slightly. Cut three vents and brush with egg yolk.
  10. Bake for 20 minutes or until golden brown. Remove from oven and allow to cool slightly before serving. Serve hot with mashed potatoes and wine.