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Dec 4, 2009 02:31 AM

Food for a Wake

I'm sick and I have chemo this morning. But I have to go to a Wake this evening. If even to just put in an appearence. So Baked a ham to take and I'll be making some champ. I'll also take along some cheese and bread.

What do you make to take along when you go to a Wake?

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  1. I live in a small community and food at a wake is very traditional. Usually the family members make the food. 99% of the time its small sandwiches (sliced white bread cut in 4) either bologna or salami or both, trays of bread&butter pickles/olives, soup, and cake.
    When others DO bring food, its usaully cake your typical white or chocolate or banana cake or soup.
    Years ago, when my father passed away, I was tasked to get cold-cuts and bread for the sandwiches. Sure I knew to get bologna and salami, but I never really liked these, so I also bought smoked meat, proscuitto, and capiccoli. There was an elderly friend of the family helping out in the kitchen (about 80 or so). When I arrived with the meats and bread, she took a look and said "I don't know what to do with that" pointing to the other meats and proceeded to make sandwiches with only the bologna and salami.
    So I made the "other" sandwiches myself.

    To me, an amusing story from an otherwise difficult time, that I still tell occasionally today.
    Hope your day gets better, bigfellow.

    2 Replies
    1. re: porker

      It is a good day. We get to celebrate a good friends life, comfort his family and show our respect. and eat!

    2. The original comment has been removed
      1. I think that if you're having chemo, you're absolved from bringing anything.

        1. I just got home.

          Champ, like Colcannon is a traditional Irish way of serving potatoes. Champ is from Northern Ireland, but my people in Cork make it too.

          Traditional Champ:

          75g/3 oz butter
          125ml/4 fl.oz milk
          2 leeks chopped
          6-8 potatoes cut into even pieces
          freshly ground black pepper

          1 Put 75g/1 oz butter and the milk in a frying pan over medium heat. Stir until butter melts and add leeks. Reduce heat to low and cook for 10-15 mins or until the leeks are soft, stirring occasionally.

          2 Meanwhile, put potatoes in large pan salted water bring to boil, cover and simmer until soft.

          3 Add cooked leeks and their cooking liquid to the potatoes and beat until potatoes are well blended and creamy. Season with salt and pepper.

          4 Spoon potato mixture into a warm serving dish , make a well in centre. Add remaining butter and serve immediately.

          Being sick means doing the unexpected and bring food of such a quality that they know you have a deep respect for the deceased and his/her people.

          Photo 1 is champ. Photo 2 colcannon


          • 1 lb potatoes
          • 1 lb kale (cabbage may be substituted)
          • Onion, or leek or scallion (green onion)
          • 1/4 cup milk
          • Butter, salt and pepper

          1. Peel and boil the potatoes. Chop the kale or cabbage fairly small, discarding the large stems.
          2. Steam until tender, about 8 minutes. Gently saute the onion (if desired) until golden but not too brown.
          3. Mash the potatoes well, and mix with the kale and onion. Add the milk (not too much, until moistened but not wet), and the butter, salt and pepper to taste.
          Bake in a medium oven for about 15 minutes.

            1. re: bigfellow

              I've served colcannon (with cabbage) as part of St. Paddys celebrations. Champ is new to me. I bet it makes a pretty damned good potato pancake the next day!

              1. re: porker

                Now you're starting to go into Bubble and Squeek territory there. You can try that at The Sparrowm Porker since you're near Montreal!