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[Kilsally]

From the Ulster-Scot, Novemeber 2008 edition (as given away with the News Letter)
If you live outside NI then you can receive a copy for free by emailing the Ulster-Scots Agency with your name and address requesting to be added to the Ulster-Scot mailing list!
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http://www.newsletter.co.uk

Ulster-Scots food in the American South

Amongst the northern leafy suburbs of Atlanta in Georgia a familiar menu is being prepared for intrigued guests at a Scots-Irish cooking class, as the host cook describes the rolling hills and traditions of her Ulster homeland.

Judith McLoughlin, a native of Co Armagh who has lived in Atlanta for 12 years, has a pas-sion to share the cuisine of Ulster with the many Scots-Irish descendants found in the Southern American states.

Judith has created a niche brand of cooking by blending Ulster-Scots food from her homeland with ingredients and flair of her adopted new home in the Deep South. She owns a small business in Atlanta called 'The Ulster Kitchen', selling hospitality-related products on her online store and teaching Ulster-Scots cooking classes.

No cabbage and corned beef here though, Judith is passion-ate about food and passionate about promoting a true reflec-tion of her heritage, and it seems to be working.

She has recently been featured as a guest on 'Fox Good Day Atlanta' cooking an Ulster-Scots breakfast with Oatmeal Porridge with whiskey sauce and country scones amongst other fine things.

She has appeared as a guest on a regional cooking show in Georgia preparing her unique brand of cuisine for an eager live studio audience, and has received great attention with her courgette and apple soup cooking at a Regional Chefs' dinner sponsored by Georgia apple and pecan growers.

The interest in Ulster-Scots cooking has been received with overwhelming intrigue in the culinary world.

Judith moved to Atlanta from Northern Ireland 1996 to pursue new opportunities along with her Portadown born hus-band Gary and comes from a long line of inspired cooks who learned their stock and trade in the thriving Ulster hospitality industry.

After living in Georgia for a short time, Judith was struck how similar many aspects of her newly adopted country were in culture to Northern Ireland. A church on every corner, a love of tea and hospitality, a close-knit com-munity feel and a strongly conservative culture. These inherited overlaps caused Judith to dig deeper and was astonished how many Southern folk claimed Scots-Irish roots.

That's when Judith developed a passion to pursue a new busi-ness that promoted this culture in a way that was appealing to many...food!

Judith is also currently work-ing on finishing a book of creative Ulster-Scots recipes that she has developed over the years and strives to inspire others to be creative in the kitchen whilst enjoying the undiscov-ered beauty that is found in Northern Ireland.

Her blog and website is: www.judithcooks.blogspot.com www.theulsterkitchen.com

Coke marinated Venison braised in Red Wine and Winter vegetables

We have a generous Southern friend who hunts and supplies us with venison during hunting season in Georgia. Our Southern-born and bred friend also shared his unique marinade using Coca-cola to tenderise the meat before grilling. So, I fused the marinade with an Ulster stew and came up with this recipe. Ulster and Atlanta collide!

(Coke marinade)
4 Tbsp coke
2 Tbsp vegetable oil
1 Tbsp soy sauce
1 Tbsp Worchester sauce
1 garlic clove
1/4 tsp cracked black pepper
1/4 tsp kosher salt

(Venison stew)
3 slices of bacon
1 Tbsp olive oil
2 Lbs venison Back strap (cut in to 2 "strips) 4 Tbsp all purpose flour
1/4 tsp kosher salt
1/4 tsp pepper
3 medium onions (peeled and thickly sliced)
4 carrots (peeled and cut 1' strips) 12 oz (1 / cups) red wine
16 oz (2 cups) beef stock 2 Tbsp red currant jelly 2 Tbsp tomato puree
1 tsp thyme (plus 4 sprigs for garnish)
2 bay leaves

Method:
1. Combine ingredients for marinade. Poor over veni-son and marinate for 1-2 hours or overnight.
2. In a large skillet, cook bacon to crisp. Remove bacon from pan.
3. Remove meat from mari-nate and drain. Toss venison meat in flour sea-soned with salt and pepper.
4. Drain off a little bacon grease reserving 2 Tbsp. Heat fat to medium/hot and add meat to skillet in small batches to brown for 2 to 3 minutes on each side to seal.
Transfer to Dutch oven or deep dish casserole dish with lid.
5. Add a little olive oil if necessary to pan and saute onions for a few minutes before adding carrots and cook for 2 minutes in skillet. Transfer vegetables to Dutch oven with meat.
6. Preheat oven to 350 degrees.
7. Deglaze the skillet with the red wine. Add the stock, thyme, bay leaves, tomato puree and red currant jelly.
8. Pour liquids over meat and vegetables and in Dutch oven and place in oven for 45 minutes. Add bacon and cook for a further 15 to 30 min-utes. Add a little extra red wine or beef stock if too much liquid has evaporated. Remove Bay leaves.
9. To serve garnish each individual portion with a sprig of fresh thyme.
Judith McLoughlin

[gowri]

They made the short sea journey to Ireland on the promise of land and a better life. They were given low rent leases to entice them to make the journey. They replaced the Gaelic culture with their own and brought their own religion with them. What is not widely known is that these people were discriminated against by existing legislationl

Under the Test Act of 1704, only those accepting the religious practice of the Anglican Church were entitled to hold civil or military office.

Everyone, regardless of religion was expected to pay tithes, a tenth of their earnings to the Anglican Church. This was resented bitterly as the Scots regarded the Bishops of the Anglican Church as being corrupt and many were in fact absentee landlords , living in England or abroad.

Until 1737, marriages within no-Conforming Churches were not recognized as being valid and Dissenters were excluded from holding positions of trust and profit under the Crown and particularly in town corporations.
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[rams567]

Yis are clearly takin’ the haun oot o’ the Ulster Scot here, yer lack o’ knowlege o’ the hamely tongue betrays yis. “Stormount Semmlie” is nat the correk term, it is the “Stormount Arsemblie”.

Nudiness an’ Ulster Scotsness dinnae mix, jist ask Sammy Wilson.
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[andriaa]

During the last decades of the 17th century and the early years of the 18th century a small but steady stream of Ulster families sailed from Ulster to America. However, in the year 1718 the stream was changed to a mighty torrent.  Most were the descendants of Scots Presbyterians who had left the Lowlands of Scotland during the plantation period to find a new life in the north of Ireland.  In addition, there were a small number of native Ulster Irish who had intermarried with these planter families as well as the descendants of English who had settled in Ulster during the plantation scheme.  Across the sea they sailed and there in the New World they became the pioneers and frontiersmen of early American life.

There were two main reasons for this emigration. One was economic and the other was religious. During the reigns of Charles II (1660-85) and James II (1685-88) the Ulster Presbyterians and other dissenters were persecuted for their faith. That persecution reached its peak in 1684 when many Presbyterian churches were forcibly, closed. (In that same year an Ulster emigrant organised the first Presbyterian church in America.)  William Of Orange, a Dutch Prince, was invited by the British ruling class to become their King in response to the ever despotic actions of James II (particularly his intolerance toward freedom of religion). During the Williamite War these men of Ulster displayed great heroism and loyalty for the Williamite cause.  They played a crucial role in defeating the forces of James II.  Following the defeat of James II,  the Presbyterians were treated more favourably. William III recognised his indebtedness to them.  The death of William in 1702 brought this improved position to an end. Queen Anne detested dissenters and during her reign Ulster Presbyterians were harassed and persecuted. In search of a better life, they looked towards America.  There were also severe economic factors motivating them in this decision to be sure.  Some would even say that drought and a shattered economy were as much motivating factors as a desire for religious freedom.  There is no question however that those who sailed west were sailing in search of freedom and a better life for themselves and their families.
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[sanjay]

One of the local forerunners of the Declaration was the Mecklenburg Declaration of Independence. This was adopted by a convention of Ulster Scots which met in North Carolina on 31 May 1775. President William McKinley, himself of Ulster descent, wrote of these men that "they were the first to proclaim for freedom in these United States". Another local declaration was issued by Ulster Scots in New Hampshire.

Ulstermen played a major role during the American War of Independence which lasted from 1775 to 1783. Twenty-five of the American generals were of Ulster Scot descent as was half of the revolutionary army. One famous force of regular soldiers was the Pennsylvania Line and it was composed almost entirely of Ulster Scots and the sons of Ulster Scots.

The turning point in the war was the Battle of King's Mountain in South Carolina on 7 October 1780. A body of American militiamen defeated a British force twice its size and took 1,000 prisoners. The five colonels in the American force were all Presbyterian elders of Ulster stock and their men were of the same race and faith.
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