[Sca-cooks] Looking for "Celtic" foods, especially "finger foods"

[Kathleen Roberts]

Please keep in mind if this is around bardic performances, you might want to stay away from really heavy or... let's be blunt... gassy items.  Some performers don't care if they eat before going on, some do, and some are picky.
 
Cailte
Cook AND Bard
 
 
 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
Admissions Advisor
University of New Mexico
 
"Being Irish, he had an abiding sense of tragedy, which sustained him through temporary periods of joy."   
W. B. Yeats
"The hand that rocks the ladle rules the world."
Nadia G.


>>> Raphaella DiContini <raphaellad at yahoo.com> 3/2/2012 10:23 AM >>>
Greetings, 
      I was asked months ago to organize a pot luck at an upcoming event. While pot lucks are more service and teaching opportunity than an Artistic endevor for me, I'm still hoping to at least provide a couple of things that are reasonably historical, and withing the requested theme / perameters. The event is "Celtic bardic", and for some reason they strongly want to have a "finger foods" potluck for dinner. 

I want to represent the culinary arts in the best light possible, and use this as a teachable moment that even with a limited, or even sub-optimal scope that  historical food choices are still no harder or at all less tasty than modern/ new world ones. 

Most of the usual historical noshes that I have come to rely on for events where people will not be nessisarily sitting down for a meal are mostly not "Celtic" so any suggestions would be greatly appreciated, especially if you could point me at a source that I could go to town on so to speak. I'm not sure what types of cheese, sliced meats, etc. would potentially be appropriate for this. 

I was thinking of small meat pies if I can find some Scottish, Irish, or Welsh sources. Perhaps something like oatcakes too, but my other limitations are several people with Wheat/ or Gluten allergies, at least one person with an alergy to ginger & pork, one Vegetarian, and another who's allergic to black pepper. 

It's not "finger food" but I'm also contemplating making Egerdouce for the Barony's main contribution to flesh out the finger foods everyone else is being asked to bring. 

In joyous service, 
Raffaella 
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