Fundraising Items and Raffle to Benefit Scotch Colony Fest 140

Our new publication, The Scotch Colony Hearts and Hearths, is now available. Proceeds from the sale of this keepsake history/cookbook will go towards the 140th festivities.

Debuting in May 2013, “Robbie Burns Night in the Colony,” the newest CD by Scotch Colony musicians was recorded at Burns Hall in January 2013. Be sure to get your copy soon as the previous CD sold out!

Several special jewelry items, our “Scotch Colony Pewter Collection,” are now available and will be offered throughout the summer also. More details here!

A raffle will be held this summer to raise funds to benefit the Scotch Colony Fest140 being held August 23-15, 2013. Tickets are $2 each or three for $5. Raffle tickets may be purchased throughout the summer from Carolyn Smith, at our concert by the Fitzgerald Family planned for July 16, 2013 at Burns Hall in Kincardine, and during Scotch Fest140 at Burns Hall on Friday evening and Saturday. The winners will be drawn on Saturday evening, August 24, 2013. Check out our events calendar for updates.

Raffle items are locally crafted and donated to support the celebration of the founding of the Scotch Colony. Cari Grierson has handstitched a lovely fiddlehead tablecloth. Garth Farquhar of Tobique Log Homes in Upper Kintore has crafted a log bench. Judy MacIntosh has woven by hand on her loom a Victoria County tartan throw. Bill Duncan offers an original framed archival pigmentprint on canvas by the artist of Upper Kintore.

Contact Carolyn Smith 506-273-6578 for more information.

Dutch Pickles

Sampling from “Scotch Colony Hearts and Hearths” History/Cookbook, now available for $20, proceeds to support Scotch Colony Fest140, August 23-25, 2013.

Carolyn & Mavis Smith & Shirley Miller at the Perth-Andover Market

Carolyn & Mavis Smith & Shirley Miller at the Perth-Andover Market

Dutch Pickles
Recipe by Mavis (Barclay) Smith
12 large cucumbers
6 onions
1/3 c coarse salt
Water to cover
5 c vinegar
6 1/2 c white sugar
6 Tbsp flour
1 tsp dry mustard
1 tsp salt
1/2 tsp turmeric
Vinegar to make a paste
Peel cucumbers and remove the seeds. Cut in small pieces.
Peel onions and cut in small pieces. Place vegs in large enamel or stainless pot and add coarse salt and enough water to cover. Sit overnight. Drain well in the morning. Continue reading

Bannock

Sampling from “Scotch Colony Hearts and Hearths” History/Cookbook, now available for $20, proceeds to support Scotch Colony Fest140, August 23-25, 2013.

Kathleen Ellis Morton and her daughter

Kathleen Ellis Morton and her daughter

Bannock
Recipe by Kathleen (Ellis) Morton
2 ½ cups flour
1 tsp soda
2 tsp sugar
1 tsp salt
2 tsp cream of tartar
Sift together 3 times.
Approx.1 c sweet cream, enough to make soft dough, like biscuits. (You may use sour cream and omit cream of tartar).
Sift dry ingredients together 3 times.
Add the cream. Gently mix until soft, slightly sticky dough forms .
Pat out on floured board like biscuits. Cut in squares. Bake in oven at 375 degrees
.
Personal Notes: Kathleen’s story can be read along with her recipe for Lye Soap in The Preserve Pantry.

Scotch Cakes

Sampling from “Scotch Colony Hearts and Hearths” History/Cookbook, now available for $20, proceeds to support Scotch Colony Fest140, August 23-25, 2013.

Joe Farquhar and his grandchildren

Joe Farquhar and his grandchildren

Scotch Cakes
Recipe by Joseph “Joe” Farquhar
1 c butter (preferably unsalted)
½ c white sugar
2 c flour (sifted)
Work above ingredients with your hands until well mixed. (Editor’s note: You may beat the softened butter and sugar until fluffy before adding flour.)
Pat out on floured board 1/2 to 1/4 inch thick as desired. Do not roll. Cut out with knife or cookie cutter any shape desired.
Place on an ungreased baking sheet. Cook at 375 degrees until done.
They will look very light in colour and slightly golden around the edges.

Orange Rind Biscuits

Sampling from “Scotch Colony Hearts and Hearths” History/Cookbook, now available for $20, proceeds to support Scotch Colony Fest140, August 23-25, 2013.

KincardineWomen

Early 1960’s. Back L to R: Mary Smith, Bonnie Morton, Millie Girvan, Ethel Hargrove, Darlene Morton, Myrtle Matheson, Freda Clark, Amber Morton. Front L to R: Ena Clark, Katherine Warman, Mary(Jack) Clark, Jean Drum, Mrs. A.D. McCain, Ruth (John) Phillips.

Orange Rind Biscuits
Recipe by Jean Drum, submitted by Arthur Phillips
4 c flour
1/2 c vegetable oil or shortening
4 tsp cream of tartar
2 tsp soda
2 c milk
1 tsp salt
Grated rind of one orange
Mix all together quickly. Pat out into a circle 1/2 to 3/4 inch thick. Cut out biscuits. Bake on ungreased cookie sheet for 15 minutes at 425 degrees or until golden.
Personal Notes: Aunt Jean Drum was born in Bonaccord. She never married but was an auntie to everyone. She always whistled and hummed while she baked and cleaned. She told us many tales and stories. When you went into her small, humble home you could always smell and see orange peelings drying at the back of her shiny wood stove. The aroma was quite amazing. The rinds were always crumbled and added to many different things such as jellies, biscuits, cookies and cakes. Jean was a wonderful and amazing lady although she was known for being very upright and strict. She was very involved in church and community and held office in the Women’s Institute of the Colony.

Oatmeal Dressing

Sampling from “Scotch Colony Hearts and Hearths” History/Cookbook, now available for $20, proceeds to support Scotch Colony Fest140, August 23-25, 2013.

Upper Kintore

Upper Kintore

Oatmeal Dressing

Recipe from Ethel (Flewelling) Barclay and Myra Barclay

2 c oatmeal
2 finely chopped onions
Salt & pepper
4 Tbsp of turkey drippings

Stir oatmeal, onions and seasonings into hot drippings. Put the dressing in a turkey. Variations: You can use use a cup of oatmeal and 1 cup of bread crumbs and add ½ tsp of sage. The Grierson family used summer savoury instead of sage. Often Carrie Grierson made hers with olive oil instead of drippings and added a bit of chicken or turkey broth for moisture in the latter years when cholesterol became a problem. When Jean Drum, of Bon Accord made this dressing she used only 1 c oatmeal along with the 2 onions. This dressing was commonly used among the Scots of the Scotch Colony. Aunt Ethel Barclay & Grammie (Myra) Barclay would always make oatmeal dressing to put in their turkeys or chickens. Many of the family members still use it or a variation of it today. The Scots’ name for oatmeal stuffing is Skirlie.

Fiddlehead Chowder

Sampling from “Scotch Colony Hearts and Hearths” History/Cookbook, now available for $20, proceeds to support Scotch Colony Fest140, August 23-25, 2013.

Scotch Colony Hearts and Hearths: History/Cookbook

Scotch Colony Hearts and Hearths: History/Cookbook

Fiddlehead Chowder

Recipe from the Kincardine United Church Women

4 large potatoes, peeled and diced
Water to cover potatoes (or replace water with clear chicken stock)
4 Tbsp chicken soup base powder, if no stock was used
4 Tbsp butter
1 large white onion, chopped finely (about 1 c. chopped)
Dash of each nutmeg, cayenne pepper, curry powder, garlic powder
4 cups fresh or frozen fiddleheads
2 – 3 cans evaporated milk

In a large heavy saucepan simmer potatoes until almost tender.
Saute butter and onion in small skillet until tender. Add to potatoes.
Season and then add fiddleheads to simmering potatoes and simmer 15 more minutes

(If fresh, snip the stems of the fiddleheads into ½ inch pieces and leave the heads whole. If frozen you may want to add them frozen and when thawed, reach in and snip the long stems with kitchen scissors).

Add milk. Bring back just to steaming temperature, stirring so that the chowder does not catch on the bottom.

The internet recipe we used said to puree the chowder before serving but we decided that we like the colour and texture of the whole fiddleheads in the tasty milk broth.

Serve hot with Buttermilk Biscuits.

Personal Notes: This chowder was served at a Spring meeting of the Kincardine United Church Women.