One of four Gaelic seasonal festivals, Beltaine is a May Day festival commonly held on April 30-May 1, or halfway between the spring equinox and the summer solstice. A celebration of life, Bealtaine celebrates the season of growth, fertility, and the early promise of plenty. Bealtine contains the root word “tine” (“fire” in Gaelic), and lighting huge bonfires on hilltops across Europe was a custom of the Druids, the spiritual leaders of Celtic society. This practice commemorated the arrival of the season with the fires chasing away the evil spirits of winter and ushering in the warmth of spring. Yellow flowers such as primrose, rowan, hawthorn, gorse, hazel, and marsh marigold were set at doorways and windows in 19th century Ireland, and sometimes loose flowers were strewn at the doors and windows or made into bouquets, garlands, or crosses and fastened to them. Bealtaine also celebrates the arrival of and continued growth of wonderful foods like spring lamb, asparagus, spring onions, and rhubarb.
LAMB CHOPS WITH PARSLEY AND MINT SAUCE
Serves 4
Have you heard that “sheep and Ireland go hand in hand”? Or that sheep actually outnumber people? Can you imagine traveling throughout the country without seeing the wooly creatures in some of the most unimaginable places — clinging to mountains, teetering on seaside cliffs, sitting contentedly on the side of the road, or walking leisurely right down the middle! Their unique diet of wild grasses, heather, and herbs contributes to lamb with remarkable flavor and to farmers from Dingle to Donegal and Cork to Connemara claiming their lamb is the best! Rub these chops with a simple mix of olive oil, lemon zest, salt, and pepper, and then add some zing at serving time with parsley and mint sauce or Chimichurri, a thick herb sauce. Serve the chops with boiled or oven-roasted new potatoes, asparagus, and crumbled goat cheese (optional) for a delicious spring meal.
For the lamb
12 loin lamb chops
1 tablespoon extra virgin olive oil
Juice and zest of 1 lemon
Salt
Ground black pepper
1. Place the chops in a shallow dish. Whisk together the oil, lemon juice, zest, salt, and pepper. Drizzle the mixture over the lamb; marinate at room temperature for 15 to 20 minutes, turning once.
2. Light a charcoal fire or preheat a gas grill. Grill the lamb for 3 minutes on each side (for rare), and up to 8 minutes for well done.
For the sauce
5 tablespoons roughly chopped fresh flatleaf parsley
3 tablespoons roughly chopped fresh mint
3 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1 teaspoon lemon zest
1/4 teaspoon salt
1/2 teaspoon fresh lemon juice
1. In a small food processor, combine the parsley, mint, olive oil, garlic, lemon zest, and salt; pulse 10 to 12 times, or until smooth. Transfer to a small saucepan over medium heat; stir in the lemon juice. Cook for 4 to 5 minutes, or until warm.
2. To serve, arrange the chops on a platter or serving board. Serve with the dressing, potatoes, asparagus, and goat cheese, if desired.
CHIMICHURRI
In a food processor, combine 1/4 cup coarsely chopped fresh flatleaf parsley, 3 tablespoons red wine vinegar, 4 garlic cloves, chopped, 1 tablespoon fresh oregano leaves, and 2 teaspoons red pepper flakes; process until nearly smooth. Scrape into a medium bowl; stir in 1/2 cup extra virgin olive oil. Let stand for about 30 minutes. (Can be refrigerated in an airtight container for up to 1 week; return to room temperature before serving). Makes 3/4 cup
ASPARAGUS WITH HOLLANDAISE
Serves 4 to 6
1 1/4 tablespoons white wine vinegar
1 1/4 tablespoons fresh lemon juice
3 large egg yolks
Salt
4 ounces unsalted butter, melted
White pepper
1 pound asparagus, trimmed
1 tablespoon butter
1. In a heatproof bowl set over simmering water, or in a double boiler, combine vinegar, lemon juice, yolks and a pinch of salt; whisk for about 3 minutes, or until mixture is smooth and thick.
2. Whisk in butter, a little at a time. Season with pepper; keep warm.
3. Cook asparagus spears in a large pan or steamer of boiling water for 3 to 6 minutes (depending on their size), or until just tender. Drain, return to pan, and toss with butter. Transfer to a serving plate and spoon hollandaise sauce over top.
RASPBERRY-RHUBARB TRAY BAKE
Makes 24
This springtime recipe, which yields 24 perfect squares, uses some of the bottom crust mix for a crunchy topping.
For the crust
2 1/4 cups flour
1 cup granulated sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
6 ounces unsalted butter, cut into pieces
1 large egg yolk, beaten
1. Preheat the oven to 350°F. Line a 9 x 13-inch pan with parchment paper; coat the paper with butter flavor no-stick baking spray.
2. In a large bowl, whisk together the flour, 3/4 cup of sugar, baking powder, and salt. With a pastry cutter, two forks, or your fingertips, cut or work in the butter until the mixture resembles coarse crumbs; stir in egg to blend. Gently press half the mixture into prepared pan.
For the filling
2 cups raspberries
2 cups chopped rhubarb
2 tablespoons fresh lemon juice
3 teaspoons cornstarch
1. In a medium bowl, toss the raspberries and rhubarb with lemon juice. Sprinkle with the remaining 1/4 cup sugar and cornstarch; toss again until well coated. Spread the raspberries and rhubarb evenly over the bottom crust. Sprinkle remaining crust mixture on top.
2. Bake for 35 to 40 minutes, or until the filling is bubbling and the crumble is brown. Let cool on a wire rack for 20 minutes. Refrigerate for 1 hour before cutting into 6 rows by 4 rows.
Margaret Johnson’s “Recipes” page alternates with “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order her cookbooks, visit irishcook.com
