In her book The Festive Food of Ireland, Darina Allen explains that fraughans, herts or billberries are the names used in different parts of Ireland for wild blueberries which grow on the acid hilltop soil. They were traditionally picked on the first Sunday of August - during Lúgnasa - and eaten mashed with sugar or in pies. If there was an abundance, they would also be made into jams.

Fraughans (blueberries)
Granulated sugar
Whipped cream

1. Crush the berries with a potato masher and sweeten to taste with sugar
2. Fold in an amount of whipped cream that equals about half the volume of the berries
3. Chill and serve with sweet biscuits.

Sweet Biscuits

1 1/2 cups flour
1 stick of butter
1/4 cup granulated sugar

1. Rub the butter into the flour and add the sugar. Gather together and knead lightly.
2. Roll out to a 1/4 inch thickness and cut into rounds with a 2 1/2 cutter.
3. Bake in a 350 degrees F oven until pale brown - about 15 minutes. Remove and cool on a rack. Serve with fruit fools, compotes or ice cream.

http://www.irishcultureandcustoms.com/2Kitch/rDessert1.html#FraughanFool

Cheryl has me thinking of my favorite recipes. As it is October and nearing Samhuinn stay tuned for more recipes reflecting my ancestry.

Cranachan

4 TB oatmeal
2tsp honey
1 TB Drambuie
1/2 pint heavy cream
1 cup raspberries (or strawberries)

Toast the oatmeal on a sheet of foil under the grill, stir twice so it browns evenly. Let cool completely. Add the honey and liqueur to the cream and whisk until thick. Fold in most of the oatmeal. Spoon into serving dishes and layer with the raspberries. Serve topped with the remaining oatmeal and raspberries.

I don’t think there is any other way to eat applesauce than freshly made with fresh local apples and spiced to taste. I have one of the metal thingamabobby’s that attached to the counter or table edge and you pop an apple on, turn the crank and the handy-dandy thing peels, cores and slices for you! If you ever find one (some New England based yankee gear-type magazines have been known to carry them)

Spiced Applesauce-for the slow cooker

10-12 apples-peeled, cored and sliced (I did enough to completely fill my slow cooker)
1/2 cup apple cider

slow cook on low until soft, a few times throughout the cooking time. When the desired consistency is reached add cinnamon and other desired spices. As mentioned below in my apple crisp entry I love a pinch of speculaaskruiden in with my apples.