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

[Gretchen Beck]

Oats cakes should be gluten free (cross contamination from milling not withstanding).
I've used this recipe with successL
  1 cup oat flour
  1 Tbsp butter or bacon fat, melted
  1 cup boiling water
  1. pinch salt (to taste)
(I;m doing this from memory, but I'm pretty sure it was a 1to1to1 ratio).

Mix dry ingredients, mix in the fat, mix in the water (not need to be delicate, just dump it in there) and mix. If it's a little to mushy, mix with oat flour until you get a nice cookie dough texture. If it's a little too dry add a little extra water until you get a nice cookie dough texture. Flour board, roll immediately (having no gluten, the dough does not need to rest. The hotter you roll it, the easier it is to work with). Roll it into a round 1/4" or less, and cut into triangles. Bake until all the moisture is gone (you can also run it through the toaster oven's toast cycle a number of times). Cakes are usually done when the edges begin to curl.  You can also cook them on a griddle like pancakes -- same rule applies, bake until dry and the edges start to curl.

These are great with bacon, cheese, apples, and (for some odd reason) they seem to be best of all with apricot jam.
Smoked or pickles fish go well with these too.

toodles, margaret

____________________________________
From: sca-cooks-bounces at lists.ansteorra.org [sca-cooks-bounces at lists.ansteorra.org] on behalf of Raphaella DiContini [raphaellad at yahoo.com]
Sent: Friday, March 02, 2012 12:23 PM
To: Cooks within the SCA
Subject: [Sca-cooks] Looking for "Celtic" foods, especially "finger foods"

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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