Welcome to part four of our six part mini-series of Colonial Cookery on The Charlotte Examiner and simulcast at WGNC Talk Radio Worldwide.
We have quite the fun time at our inn with a special dinner we offer for corporations and family events called A Traditional Scotch-Irish Dinner!
Now you may often see the usage of that phrase as Scots-Irish or Scotch-Irish – both will lead you to the same explanation, which according to Wikipedia is: “Scotch-Irish American refers to Irish Presbyterian and other Protestant dissenters from the Province of Ulster who immigrated to North America primarily during the colonial era, and their descendants. An estimated 250,000 migrated to America during the colonial era. Some scholars also include the 150,000 Ulster Protestants who immigrated to America during the early 19th century. Most of the Scotch Irish were descended from Scottish and English families who had been transplanted to Ireland during the Plantation of Ulster in the 17th century. While an estimated 36.3 million Americans (>11.9% of the total population) reported “Irish” ancestry in 2008, an additional 1.2% (3.5 million people) identified more specifically with “Scotch Irish” ancestry. People in Great Britain or Ireland that are of a similar ancestry usually refer to themselves as Ulster Scots, with the term “Scotch-Irish” used only in North America.”
Most often the way they came from Philadelphia (my birth town) to my home town of Grover, NC was the Great Philadelphia Wagon Road.
We often prepare Corned Beef and Cabbage, Fish and Chips (hand cut fries) with Malt Vinegar, Green Peas (sometimes called mushy peas), Colcannon (Mashed Potatoes, Turnips and Carrots pan cooked with butter), Irish Soda Bread and Scottish fruit Scones. We blend a bit of Scotland with Ireland and love to serve famous Irish cheeses and Irish Butter to put onto the bread (typically this butter is extra fatty and wonderful on the tongue!).
Of course a Guinness Lamb Stew is also good and a hundred other famous dishes like smoked Mackerel and more!
I like to ruin my Soda Bread by adding the raisins (some accuse), but everyone I have served it to absolutely loves it! My Irish Soda Bread blends what I learned from my part Irish mother, Marion.
3 Cups all-purpose flour (changing this to 2 cups white and 1 cup wheat is fun also)
1 Cup Dark Raisins (my secret ingredient)
1 Tablespoon Baking Powder
1/3 Cup White Sugar
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 Egg, lightly beaten
2 Cups Buttermilk (another secret ingredient)
1/4 Cup Butter, melted
Heat up your oven to 325 F (165 C) and grease a 9 x 5 loaf pan or cast iron skillet. Blend all of the dry ingredients in a bowl and the egg and buttermilk in another. Then combine them both and mix until just moistened. Stir in the butter and put into greased pan (or skillet).
Bake for 65 to 75 minutes and poke with a toothpick until it comes out clean and then allow to cool for at least 20 minutes until cutting open!
This is the recipe and conversation recently covered on the Cooking with Chef Marti Show at WGNC Talk Radio with Bill Jordan, host of the Carolina Forum at www.wgnc.net every Thursday night.
The Scotch-Irish brought with them not only fantastic foods but fantastic military prowess as Lowlanders and Highlanders. One of their greatest inventions has been the Murdoch pistol of shiny steel. Requisite items for any Highlander soldier as early as 1730, the elegant styles of Christie & Murdoch (armourers of Doune, Stirlingshire) became highly sought after via officers. The scroll or rams horn butt, unique fluted barrels of the breech and octagonal flared muzzles had pistol makers across Scotland (and in England) copying the styles of Doune. Our armorer for the American Revolutionary War Living History Center is King’s Forge and Muzzleloading who provides excellent Scottish Murdoch pistols.
Catch us LIVE on the radio, here weekly for our next part of this series on French foods and contributions to the war effort.