It’s the time of year when holidays often bring gatherings and special meals with friends and family. Here are a few recipes and suggestions for incorporating sea veggies into your holiday fare, as well as boosting the nutritional value of party foods.
Recently we made these amazing Dulse & Cheese Scones inspired by Prannie Rhatigan, author of the cookbook Irish Seaweed Kitchen. They were such a hit at the office that one co-worker says she is making them for Thanksgiving. What a great idea!!!! So we thought we’d share this idea and a few others with you for the upcoming holidays!
Dulse and Cheese Scones Makes 20 to 22 small scones
1½ ounces dulse flakes (about two thirds of MCSV 4oz Dulse Flake bag)
Olive oil, for frying
2 onions, chopped very finely
2 garlic cloves, chopped
4 cups flour
1 tablespoon baking powder
2 teaspoons mustard powder
¼ teaspoon cream of tartar
½ teaspoon cayenne pepper
¾ stick of butter, softened
1 cup milk
1 egg, beaten
¾ cup shredded sharp cheddar cheese or crumbled goat cheese, or other sharp cheese
¼ cup Parmesan, Asiago or Romano cheese, for sprinkling
Preheat oven to 410 degrees. Grease either one large baking pan or two smaller ones. Heat the oil in a pan and fry the onions and garlic gently, for about three minutes, until translucent. Add the crumbled dulse at the end and combine, and then set aside to cool. Sift the flour and baking powder into a mixing bowl. Stir in the mustard, cayenne and cream of tartar. Dice and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Make a well and pour in the milk and egg, reserving a little. Mix gently to combine. Stir in the cheese, and the cooked garlic and onion and dulse. Turn the dough out onto a floured surface and flatten, to a thickness of just over an inch. Using a 1½-inch cookie cutter, cut out scones and place on the baking tray. The scones will be small in diameter but very tall. Brush with reserved milk and egg, and sprinkle the grated cheese on top. Bake for 12 minutes until golden; best served warm with butter.
Adapted from Prannie Rhatigan’s Irish Seaweed Kitchen.
Looking for a new dip to make for your holiday feasts and gatherings? Try this version of the classic toasted onion, featuring yogurt and dulse for increased nutritional value.
Tangy, Dulse-y Dip
1 cup yogurt (whole milk, lowfat or nonfat)
1 cup sour cream (Organic Valley makes a yummy version that’s got live active cultures, like yogurt!)
Crispy fried leeks (see below) (2 small, 1 medium)
1-2 tbsp Sea Seasonings™ Dulse with Garlic
2-3 tbsp scallions, finely chopped
½-1 tsp lemon juice
Salt and pepper to taste
Crispy fried leeks: Finely slice leeks, including white and light green parts (you can save the dark green tops for making soup stock). Melt 2 tbsp butter or olive oil in a skillet, and fry the leeks at low to medium heat until they begin to brown and crisp.
Mix all ingredients together, and season to your liking. This recipe makes a dip with pretty strong garlic and onion flavors, so adjust as desired.
Come Friday, many of us will be considering how to use what remains from holiday meals, whether it’s veggies, beans, something tofu or tempeh, or turkey bones and carcass. Making soup is a great way to use leftovers, or to make use of bones, drawing out the most nutrition from the bird and lessening the amount of waste.
So where does seaweed come in? Kelp makes a delicious and nutritious soup stock, just on its own. Add kelp to your post-holiday soup to enrich the broth and add a whole other level of flavor and complexity.
From all of us at Maine Coast Sea Vegetables,