Correspondences
Activities and Rituals: bread being eaten and thrown into the fire, grains woven into god/dess symbols, onion braiding and works for harvesting of goals and ideas, bringing to bear concepts and ideas, meditation on the sun God, games, activities of all sorts, the time of reaping what one has sown
Incense: Aloes, Rose, Sandalwood, frankincense
Tools: Athame
Stones/Gems: Carnelian, Citrine, Amber, Tourmaline
Colors: red, orange, gold, yellow, brown, bronze
Symbols & Decorations: threshing tools, corn dollies, flowers, wheat stalks, the scythe, yellow candles, corn, sheaves of grain
Foods: All grains, Breads, cheeses, Cider , fruits, vegetables, herbs, Pies ,corn, early apples, Berries, jellies, Herbal "sun"teas
Deities: Lugh, the Sun God, Sovereignty, Rhiannon and Epona, Tailte, Tammuz, Demeter, Persephone, Cerridwen, Faunus, Baal and Crom Dubh
Herbs and Flowers: Heather ,hollyhock
Ideas and activites for Lammas
If you have a spring or well in your area, bless it and decorate it with flowers
Harvest the first crops of your garden and dedicate them to the Gods. If you don't have a garden, take a trip to a farmer's market or grocery store and purchase some fruit and vegetables.
Bake some bread
Float flowers at a local creek or pond
Take a nature walk and collect goodies for your altar
Sacrifice bad habits and unwanted things from your life by throwing symbols of them into the Sabbat fire.
Hold your own "Tailltean Games" (the Irish contests in honor of Lugh or His foster-mother Tailte), by competing in athletic games, poetry reading, and any other contest that would be fun.
Baking and sharing a special "Lammas-loaf" with family and coveners using whatever grains are native to your area.
Make a god-figure which is whole ears of corn wired together with sticks, and covered with gold foil. During the ritual this sun god image is cast into the fire - later to emerge transformed into the corn god. Eat Him along with other ears of corn which have been roasting around the fire's edge and, of course, other potluck goodies. Thus the power of the sunlight is transformed into the harvest which sustains us and we give thanks for His willing sacrifice by feasting on corn and wine.
Do Magick to help you finish long-standing projects by the fall.
Ritually sacrifice negative emotions, outworn habits, etc. by "transferring" them into a small bread "person" you have baked, and then throwing it, either whole or in pieces, into the ritual fire.
Bless your garden, where Lugh's vitality has transformed into the sustenance of ripe vegetables, fruits, and grains.
Take time to actually harvest fruits from your garden with your family. If you don't have a garden, visit one of the pick-your-own farms in your area.
Include bilberries or blueberries in your feast; these were a traditional fruit, whose abundance was seen as an indicator of the harvest to come.
Gather the tools of your trade and bless them in order to bring a richer harvest next year.
Share your harvest with others who are less fortunate.
Decorate with sickles, scythes, fresh vegetables & fruits, grains, berries, corn dollies, bread..
Special Activities:
Save and plant the seeds from the fruits consumed during the feast or ritual. If they sprout, grow the plant or tree with love and as a symbol of your connection with the Lord and Lady.
Walk through the fields and orchards or spend time along springs, creeks, rivers, ponds and lakes reflecting on the bounty and love of the Lord and Lady
Play a game such as rhibo (a Welsh game) which is traditionally played at Lammas. Three pairs to people face each other and hold hands. A person is then laid across the hands and tossed into the air much like how grain is winnowed. For little ones use a blanet with two adults holding the corners. Be sure to be careful not to "toss" anyone too high!!!
Lammas Chant or Song
(Lyrics by Arnon Clark / Music The Mingaulay Boat Song -trad.)
(written at Kaleidoscope Fest, Lammas 98)
Chorus - Now is Lammas, Summer Harvest
Bind the sheaves tight and carry the grain home.
Feed the children, all the family
Food and plenty throughout the fall.
Call it Lammas, Lugh or Lughnasadh, but gather closely the first fruits of harvest.
We've no fear now, of want or famine, by the love of the God and Goddess.
As the long days all grow shorter, and the Horned One, He wanes and weakens,
We have plenty, and good eating, through His dying to live again.
-Chorus
As the sun sets, so the moon will rise. Praise the Lady and light the fire.
From Her body, and His sacrifice, comes our harvest and our lives.
Join your voices, spirits and your hearts. Bring your love now, and join together.
For the harvest it is gathered, and the time for the dance is come.
-Chorus (repeat)
(alternately, the chorus may be inserted between each stanza, rather than every second one)
RECIPES
Lughnasdh/Lammas *condiments*
*Raspberry Plum Jam*
http://www.gingerich.com/recipe_raspplumjam.html
12 1/2 pint jars & lids
2 1/2 lb firm, ripe plums
3 cups fresh red raspberries or 20 oz unsweetened frozen raspberries. 10
cups granulated sugar
1/2 cup lemon juice
1/2 teaspoon margarine
2 3 oz pouches liquid pectin
Sterilize the 12 half-pint canning jars and 12 lids, following the directions
in Basic Master Strawberry jam recipe. Rinse the plums, cut in half and
remove pits. Transfer to a bowl in a food processor and chop finely. This
should yield 4 cups. Place the plums and red raspberries in an 8-quart
kettle. Add the sugar and lemon juice and stir with a wooden spoon until well
mixed. Open the liquid pectin pouch with scissors. Stand upright in a cup
while waiting for berries to boil. Bring the raspberry and plum mixture to a
full, rolling boil over high heat. Add the margarine and continue to stir as
it melts. Pour in the pectin all at once, stirring vigorously. When the
mixture reaches a full, rolling boil again, stir for 1 minute. Remove the
kettle from the heat. Set in the sink and, using a metal spoon, skim off any
foam. Transfer back to the stove or counter. With a 1 -cup measuring cup or
ladle, fill jars with jam up to 1/8 inch from the rim. With a damp cloth,
wipe the jar rims clean. (The rims of jars must be impeccably clean or they
will not seal properly.) Quickly place lids on top and screw on tightly. Set
the jars upside down on a dry towel. Cover and let stand for 5 minutes.
Return to upright position. Cover with large cloth towel and set aside to
cool for 8 to 15 hours. Store in a cool, dark place for up to a year. Keep in
the refrigerator once opened. Makes 12 half-pints of jam
Recipe courtesy of Gingerich Farms
PO Box 484--Canby OR 97013
~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Boysenberry Syrup*
http://www.gingerich.com/recipe_boybsyrup.html
2 cups fresh boysenberries
3 cups water
2 whole cinnamon sticks 1/2 cup molasses
1/2 cup light brown sugar
2 teaspoons vanilla extract
Place boysenberries, water and cinnamon sticks in a small heavy saucepan.
Cook over low heat for about 20 minutes Remove cinnamon sticks and strain.
Add molasses, sugar and vanilla. Let cool.
Pour over pancakes, crepes, ice cream... delicious!
Recipe courtesy of Gingerich Farms
PO Box 484--Canby OR 97013
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Watermelon Jam*
A rosy pink, sweet spread with a bit of crunch. Try it with peanut
butter on an English muffin...yummy!
3 cups granulated sugar
1 1/2 cups finely chopped seeded watermelon (do not puree)
1/4 cup lemon juice
1 package (1.75 ounces) powered fruit pectin
3/4 cup water
In large bowl, stir together sugar, watermelon and lemon juice. Set
aside for 10 minutes, stirring occasionally. In small saucepan, blend
fruit pectin and water. Bring mixture to boil over high heat; boil,
stirring, for 1 minute. Stir pectin mixture into watermelon mixture.
Stir constantly until sugar is dissolved, about 3 minutes. Quickly pour
into jars and cover. Let stand at room temperature 24 hours to set.
Store jam in refrigerator for up to 3 weeks. Makes about 4 cups.
Source Unknown
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Rose Petal Jam*
http://www.melborponsti.com/jam/jam00073.shtml
30 lg Red cabbage roses
3 lb Sugar
2 pt Water
1/2 Lemon
Take the roses and cut off the white ends. Make a syrup with the sugar and
water. Then add the juice of the half a lemon and the rose petals. Boil until
the roses crystallize, stirring frequently with a wooden spoon.
~~~~~~~~~~~~~~~~~~~~~~~
*Rose Hip Chutney*
http://www.melborponsti.com/chutney/chut0034.shtml
1/2 pt Dried rose hips, seeds removed or
1 pt Fresh hips, seeds removed
1 pt Cider vinegar or wine vinegar
1/2 lb Raisins or sultanas, chopped
1 1/2 lb Cooking apples, peeled, cored and chopped
2 ts Ground ginger
3/4 ts Cayenne pepper
1 ts Ground cloves
1 lg Clove garlic, minced
1/2 lb Brown sugar
1/8 c Fresh lemon juice
1/8 c Fresh orange juice, unsweetened
1/2 ts Grated orange rind
Needed: large, heavy saucepan; canning jars, parafin, cellophane,
plastic-lined lids or jars with hinged lids and rubber seals. Remove seeds
from rosehips. Soak the rosehips, raisins or sultanas, and apples in vinegar
overnight. After soaking, place the rosehips with remaining ingredients in a
large, heavy saucepan. Bring the mixture to a boil oveer high heat, then
reduce heat and simmer, stirring occasionally, until mixture is thickened.
Leave to cool, then place chutney in clean, dry jars and cover with parafin
and cellophane and plastic-lined lids (or glass jars with rubber seals and
hinged lids). Store chutney in a cool place. Keep for at least a month before
using. Like all chutneys, this one improves with age. It goes well with,
turkey, ham, or game and is good during the winter holidays.
~~~~~~~~~~~~~~~~~~~~~~~~~
*Nut Pate*
http://www.living-foods.com/recipes/nutpate.html
by RoseLee Calabro
1 C almonds, soaked 12-48 hours and blanched
1 C sunflower seeds, soaked 6-8 hours and rinsed
1/4 C sesame seeds, soaked 8 hours and rinsed
1 red bell pepper, finely chopped
3 stalks celery, finely chopped
1 sm leek, finely chopped
1-2 tsp. powdered kelp
1-2 T Bragg Liquid Aminos or to taste
2 T lemon juice
Using a champion juicer process almonds, sunflower seeds, sesame seeds using
the solid plate. Add red bell pepper, celery,
leek, lemon juice, kelp, Bragg and mix well.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Lammas Curds*
http://www.chalicecenter.com/lughnasadh.htm
In the Scottish Highlands, when the cattle were brought down to the strath,
(valley) from their summer pastures on the hills, mothers gave their children
and all others returned from the sheilings a small cheese of curds made from
that day´s milk, for luck and good-will. More curds and butter were specially
prepared for the high feast later that day. The Lammas cheese was probably a
kind of crowdie. Caraway seeds can be added to the recipe below to give it
the authentic flavoring.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Crowdie*
http://www.chalicecenter.com/lughnasadh.htm
Put two pints (40 fl.oz.) of freshly sour or thick milk into a pan and place
on a slow heat and watch until it curdles. Do not allow the milk to simmer or
boil otherwise the curds will harden. When the curd sets let it cool before
you attempt draining the whey.Line a colander with a clean muslin cloth and
transfer the curds into it and leave until most of the whey has drained
before squeezing the last of the whey out by hand. Mix the crowdie with a
little salt until it has a smooth texture. Now blend the crowdie with a
little cream and place the mixture in a dish and allow to rest in a
refrigerator
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Bilberries*
http://www.chalicecenter.com/lughnasadh.htm
Bilberries, ( fraocháin, blaeberries, blueberries, whortleberries,) the first
wild fruits, were a sign of the earth´s covenant with her children, so it was
very important to gather and share them with the community. In early Ireland,
bilberries were sent as tribute to the High King, according to the medieval
Book of Rights:
On the calends of August to the king
Were brought from each respective district,
... the heath-fruit of Brigh-Leithe;
Quantities were eaten on the way up to the Lughnasadh hill of assembly, but
the ones that managed to make it down might be made into jam or "fraughan
cakes" or simply mashed with cream. A special treat was bilberry wine, which
was most enjoyed by lovers, and had the reputation for hastening on the
wedding! As was typical in a more neighborly society, some were set aside for
those who could not make the climb. And some were also left behind on a
special cairn or rock as an offering to an old, almost-forgotten god who
first brought the harvest to Ireland. Here´s a recipe for traditional
blaeberry jam that comes from Scotland. Wild blaeberries (vaccinium
myrtillus) are much smaller and tarter than the commercial blueberry, but the
rhubarb in this recipe adds sharpness and texture.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Blueberry Jam*
http://www.chalicecenter.com/lughnasadh.htm
2 lb blueberries
1/2lb rhubarb
2 lb preserving sugar
(Makes 3lb.)Wash, trim and roughly chop the rhubarb, put it into a pan and
cook gently until it starts to soften. Stir in the sugar and when it has
dissolved add the blaeberries and bring the jam to the boil. Boil it rapidly
for up to 20 minutes to setting point. Cool slightly then pour into clean
warm jars, cover, label and store.
(Test for setting point: test the jam by placing a spoonful on a plate,
letting it cool and then pushing the surface with your finger: if it wrinkles
the jam is ready) From: Janet Warren, A feast of Scotland, Lomond Books,1990,
ISBN 1-85051-112-8
~~~~~~~~~~~~~~~~~~~~~~~~~
Lughnasdh/Lammas *sides*
*Stuffed Mushrooms*
From http://www.wisterias-realm.com/recipes.html
2 tablespoons butter, divided
1/4 teaspoon dried thyme
2 tablespoons diced green pepper
Salt
Pepper
1/4 cup chopped mushroom stems
2 tablespoons chopped onion
1/2 lb. large mushrooms, stems removed
3/4 cup bread crumbs
2 tablespoons cooked, crumbled bacon
12 small slices cheese (optional)Preheat oven to 350 degrees F. Melt 1
tablespoon of the butter over low heat and saute' the mushroom stems, green
pepper, and onions until tender. Mix in the bread crumbs, bacon, thyme, salt &
pepper. Spoon the mixture into the mushroom caps. Place the caps on a cookie
sheet. Melt one tablespoon of the butter & drizzle over the caps. Top each
with a cheese slice. Bake for 15 minutes. Serve hot. Yield: About 1 dozen.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Colcannon*
http://www.chalicecenter.com/lughnasadh.htm
6 servings:
1 medium cabbage, quartered and core removed
2 lb potatoes, scrubbed and sliced with skins left on
2 medium leeks, thoroughly washed and sliced
1 cup milk
1/2 teaspoons each mace, salt, pepper
2 garlic cloves
8 tablespoons unsalted butterBring a pot of salted water to a boil and boil
the cabbage until tender, about 12-15 minutes. Drain off the water and chop
the cabbage. Set aside.Bring another pot of water to a boil and boil the
potatoes until tender. Drain off the water and set aside.Put the leeks in a
saucepan, cover with the milk, bring close to boiling and then turn down to a
simmer until tender. Set aside.Add the mace, salt and pepper, and garlic to
the pot with the potatoes and mash well with a hand masher. Now add the leeks
and their milk and mix in with the potatoes, taking care not to break down
the leeks too much. Add a little more milk if necessary to make it smooth.
Now mash in the cabbage and lastly the butter. The texture that you want to
achieve is smooth-buttery-potato with interesting pieces of leek and cabbage
well distributed in it.Transfer the whole mixture to an ovenproof dish, make
a pattern on the surface and place under the broiler to brown.After the first
mouthful, Irish families might call out, "Destruction to the Red-haired
Hag!" The red-haired hag is a personification of hunger.
Notes: Colcannon (cally, poundy)
In some parts of Ireland, the Feast of Lughnasadh came to be called Colcannon
Sunday, after a dish made from the first digging of potatoes. The cook put on
a special white apron kept for the occasion, boiled a huge pot of potatoes
over the fire, and mashed them with a wooden mallet. Often, they were
seasoned with onions, garlic or cabbage. The cooked vegetables were then
turned out onto a platter, and a well hollowed out in the middle for plenty
of butter and hot milk. The family sat round and ate, while the cook ate hers
from the pot itself-a special privilege. In more well-to-do households, the
meal would be accompanied by meat: a flitch of bacon, newly-slaughtered sheep
or roast chicken, and followed by seasonal fruits such as gooseberries and
blackcurrants. It was thought to be unlucky not to eat Colcannon on this day,
so people often made sure to share theirs with less fortunate neighors.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*BROWN RICE SALAD*
1 cup raw brown rice
1 small onion, minced
3/4 teaspoons of salt
1/8 teaspoon of pepper
1 teaspoon of sugar
1/2 cup of cider vinegar
3 tablespoons of salad oil
1 1/2 cup finely chopped celery
3 tablespoons minced parsley
4 slices of bacon, cooked until crisp
Cook rice according to package directions. Put in next 5 ingredients into
large bowl and let stand for about 10 minutes. Add salad oil, then stir in
hot rice, celery and parsley. Sprinkle with crumbled bacon bits and serve
warm.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Cajun Pralines*
http://www.wwgnet.com/pecans/precipies.html
2 cups sugar
1 cup firmly packed brown sugar
1 cup milk
1/2 cup butter or margarine
2 T. light Karo syrup
4 cups pecan halves
Combine first 5 ingredients in a Dutch oven and bring to a boil. Cook,
stirring constantly until mixture reaches 225 degrees. Add pecans and
continue cooking, stirring constantly until mixture reaches the soft
ball stage (236 degrees) on a candy thermometer. Remove from heat and
beat vigorously with a wooden spoon until mixture begins to thicken.
Drop by tablespoonfuls onto greased waxed paper. Let stand until firm.
Store in an airtight container. Makes 3 1/2 dozen.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Cashew Nut Curry*
http://dspace.dial.pipex.com/town/street/xdw20/recipe.html
When cashew-nuts are in season in April this Sri Lankan speciality is made
using freshly picked nuts. By soaking cashews in bicarbonate of soda it is
possible to recover the "milky" flavour of the fresh nuts. (Soaking time 4
hours. Preparation time 5 minutes. Cooking time 15 minutes.)
INGREDIENTS (Serves 4)
300g (10oz) cashew nuts
1 teaspoonful bicarbonate of soda
2 tablespoonsful oil
½ medium-sized onion finely chopped
4cm (2") piece cinnamon
3 cloves
4 cardamom pods
1/4 teaspoonful turmeric
1½ teaspoonsful coriander powder
1 teaspoonful cumin powdersalt to taste
25g (1oz) creamed coconut, chopped
200ml (8fl oz) water
METHOD 1. Into a large bowl put the bicaronate of soda and a litre (18 fl
ozs) of cold water. Soak the cashew-nuts in it for 4 hours making sure that
the nuts are immersed in the water. 2. Drain away the water and wash the
cashew-nuts in cold water. 3. In a medium-sized pan heat the oil on a low to
medium heat. Add the onion, the cinnamon, the cloves and the cardamom and fry
until the onions are lightly browned. Add the spices (turmeric, coriander and
cumin) and the nuts and stir until well mixed. Add the salt, the creamed
coconut, and the water and bring to a boil. Lower the heat and stir from time
to time until most of the liquid has evaporated. This dish does not contain
any sauce - the spices should coat the nuts.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Highlanders Cauliflower & Cheese*
http://www.unet.univie.ac.at/~a8700035/recipies.html
Vegetable Side Dish with Whiskey & Scottish Cheeses
Yield: 4 servings British measurements:
1 Cauliflower, medium, head
6 oz Mushrooms; finely chopped
1/2 Green pepper; finely chopped
1/4 pt Double (heavy) cream
2 oz Caboc; grated
2 oz Dunsyre Blue; grated
3 fl Single malt scotch whiskey
1 oz Oatmeal; finely ground
2 oz Mixed nuts; chopped
pn Nutmeg
Salt & pepper to taste
Break cauliflower into florets and parboil it for 5 minutes.
Drain, and place in an ovenproof dish with the mushrooms and green pepper. To
make the sauce:
Place cream in a small pan and heat gently.
Add both cheeses, and when cheese has melted, remove from heat and add the
whiskey and oatmeal.
Season to taste.
Pour sauce over vegetables and top with chopped nuts.
Bake at 350º Ffor 45 minutes. Serve immediately.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Lughnasdh/Lammas *soups*
*Cawl Cynhaeaf*
http://www.chalicecenter.com/lughnasadh.htm
In Wales, harvest celebrations were not for the weak-stomached. An 18thc
account describes a feast of `the contents of a brewing pan of beef and
mutton, with arage and potatoes and pottage, and pudding of wheaten flour,
about twenty gallons of light ale and over twenty gallons of beer.´ After
this, the guests were expected to drink more beer and dance to the music of
the fiddle. Well, harvesting was very hard work, but for our more sedentary
modern lifestyle, here is a low-fat version:
*Cawl Cynhaeaf - Harvest Broth*
http://www.chalicecenter.com/lughnasadh.htm
2 1/2lbs. Welsh neck of lamb
1/2lb peas
1/2lb broad beans
1 medium carrot
1 onion
1 small turnip
1 small cauliflower
5 sprigs of parsley
1 qt. water
salt and pepper
Remove as much fat as possible from the meat. Place the meat in a large
saucepan and cover with the water.Bring to the boil and skim any fat from the
surface of the liquid. Shell the peas and beans. Peel and dice the carrot,
onion and turnip. Add the vegetables,
except the cauliflower, to the meat. Season. Cover the saucepan and simmer
slowly for 3 hours. 30 minutes before serving the broth, cut the cauliflower
into sprigs and add to the saucepan. Serve hot decorated with sprigs of
parsley.
From: Country Cookery - Recipes from Wales by Sian Llewellyn.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Cockaleekie*
www.unet.univie.ac.at/~a8700035/recipies.html
This traditional Scottish soup is said to have been a favorite of Mary Queen
of Scots. Its name may derive from the custom that the losing bird in a
cockfight was plucked, dismembered, tossed into a pot with several leeks for
flavor and stewed for the spectators to share following their sport.
Cockaleekie requires long, slow cooking and according to good Scotsmen: a
very old bird, preferably a rooster.
Ingredients: Dry:
2 Chickens, whole (about 8 lbs.)
1 Calf foot, split
24 Leeks, rinsed and chopped (white to light green only)
6 Onions, small, peeled and chopped
2 Butter, sticks
1/2 cup Sugar
6 lbs. Carrots, scraped and sliced
2 cups Pearl barley
Parsley
Salt and pepper
Bouguet Garni: bay leaves, parsley, garlic, thyme, and cloves wrapped in
cheese cloth. Wet:
chicken broth (enough to cover) Preparation: o Bring chicken, calf's foot,
broth, sugar, and bouquet of garni to a boil.
o Reduce heat and simmer for 2 hours.
o Removed cooked chicken, bones, and garni, allow to cool.
o Add carrots, onions, and barley, simmer another 30-35 minutes.
o In another pot, saute leeks in butter until soft, not brown. Add them to
soup pot and continue to simmer another 15 minutes.
o Remove meat from bones, chop into bite-size pieces, and return to soup.
o Allow soup to cool, refrigerate overnight and remove solidified fat from
surface before reheating to serve. Add salt, pepper and parsley to taste.
~~~~~~~~~~~~~~~~~~~~~~~~~
Lughnasdh/Lammas *breakfast*
*Boxty* (Potato Griddle Cakes)
http://www.chalicecenter.com/lughnasadh.htm
If you have mashed potatoes left over, you can turn them into another
traditional Irish dish. Makes12 x 3-inch pancakes (4 to 6 servings)
1 cup hot unseasoned mashed potatoes
2 tablespoons butter or margarine, softened
2 eggs, beaten
1 cup grated unpeeled raw potatoes
1/2 cup flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon caraway seeds (optional)
1/4 teaspoon pepper
1/4 cup milk
Butter or margarine, for fryingIn large bowl mix together mashed potatoes and
2 tablespoons butter. Stir in eggs and grated potatoes, then the flour,
baking powder, salt, caraway seeds and pepper. Blend in milk. Heat 1
tablespoon butter to sizzling in large nonstick skillet. Drop potato mixture,
about 2 1/2 tablespoons at a time, into skillet to form pa tties. Flatten
slightly. Fry over medium-high heat until crisp and browned, turning once.
Repeat with remaining potato mixture, adding butter to skillet as
needed.Serve hot.
An old rhyme goes:
Boxty on the griddle,
boxty in the pan,
if you can't make boxty,
you'll never get a man.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Crepes*
http://www.megspace.com/education/festivalcity/Summer/August/Lammasfood.html
1/4 cup buckwheat flour
1/4 cup + 2 tbsp white flour
1/2 cup rich milk or cream
1 egg
1 tbsp lightly salted butter, melted
fruit filling 1. Mix all ingredients except fruit filling.
2. Lightly butter and pre-heat large skillet.
3. Drop heaping teaspoons of batter in skillet.
4. Cook for 30 seconds per side until golden.
5. Place filling in center of fully cooked crepe.
6. Roll and serve.
7. For added flair, spinkle with powdered sugar.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Country Style Buckwheat Groats*
http://www.geocities.com/Athens/Troy/7922/LUGH.html
(Makes 4 Servings)
1/2 cup buckwheat groats
3 cups milk
1/2 teaspoon salt
All purpose flour
Buttered maple syrup
Combine buckwheat groats, milk, and salt in a small saucepan. Bring to a
boil, stirring occasionally. Spread evenly in an 8-inch square pan; chill.
Unmold; cut into 2 inch squares; dredge with flour. Brown on both sides on
lightly greased griddle, turning once. Serve with buttered maple syrup.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Country Rose Morning Cakes*
Ingredients
1-1/2 cups flour
2 teaspoons baking powder
1/2 cup rose-scented sugar
1/2 teaspoon salt
1/4 cup butter 1 egg
1/2 cup milk
1/4 teaspoon vanilla
1/4 cup rose petals, washed
Sift together flour and baking powder. Mix sugar and salt with the rose
petals. Cut in butter. Add egg and milk and vanilla. Mix until well blended.
Spray cast iron flower pans. Batter will be stiff. Bake at 400 degrees for 20
minutes. Glazed flower pots may also be used (yields 4).Serving Ideas: Serve
with flower butter and garnish with fresh roses.Notes: This is a dense
muffin; also very good with rose jelly.Serves: 7. Preparation Time: 20
minutes.
The Wildflower Inn Falmouth, Massachusettsfound this recipe on 1st Traveler's
Choice Internet Cookbook. (www.virtualcities.com)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Nut Pancakes*
http://www.onthenet.com.au/~bridges/agramac/recp03.html
1 1/2 cup macadamia nuts, toasted and chopped
1 1/4 tsp. sugar
1 cup buttermilk
1 cup cake flour
1 egg
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. margarine, melted and cooled
3/4 tsp. baking powder
Margarine Mix sifted flour, sugar, baking powder, baking soda, and salt into
bowl. Beat egg in another bowl until light. Beat margarine and milk into egg.
Add to dry ingredients and stir lightly. Mix in 2 tablespoons melted
margarine. Let stand for 2 hours. Heat griddle or heavy large skillet over
medium low heat; grease with margarine. Spoon batter onto griddle in batches,
using 2 tablespoons for each pancake. Sprinkle each with about 1 1/2
teaspoons nuts. Cook until bubbly. Turn and cook until second sides are
golden brown. Lughnasdh/Lammas *beverages*
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
There are several recipes for rose petal wine, all of which use a second
ingredient for body. Here are two good ones to choose from, although if you
have enough petals you might try both and compare later.
*Rose Petal Wine* (1)
http://winemaking.jackkeller.net/reques3.asp
6 cups fragrant rose petals
1/4 lb white raisins, chopped
1 gallon water
2-1/2 lbs granulated sugar
2 tsp acid blend
1 tsp pectic enzyme
1 crushed Campden tablet
Rhine wine yeast and nutrient
Pick the rose petals just before starting, so they're fresh. Boil 6 pints
water and pour over all ingredients except yeast and pectic enzyme, stirring
gently to dissolve sugar. Cover with cloth or plastic wrap and set in warm
place for 24 hours. Add pectic enzyme, yeast and half remaining water. Set
aside until vigorous fermentation subsides (7-10 days), stirring daily. Do
not exceed 10 days. Strain liqueur into secondary fermentation vessel, top up
to neck with water, and fit fermentation trap. Rack after 30 days, then again
after additional 30 days. Bottle when clear and store in dark, cool place. It
will be fit to drink after 6 months, but will improve enormously after a year.
~~~~~~~~~~~~~~~~~~~~~~
*Rose Petal Wine* (2)
http://winemaking.jackkeller.net/reques3.asp
4-6 cups rose petals, depending on fragrance
2 lbs green pea pods
2-1/2 lbs granulated sugar
2 lemons
1 orange
2 tsp pectic enzyme
1 gallon water
1 used tea bag
1 crushed Campden tablet
Rhine wine or Champagne yeast and nutrient
Use pea pods as soon after shelling as possible. Rose petals may be picked up
to two days earlier and frozen in plastic freezer bag. Juice the lemons and
orange and combine juice with all ingredients in crock except water, pectic
enzyme and yeast. Bring water to boil and pour over ingredients, stirring to
dissolve sugar. Cover and set aside 24 hours. Add pectic enzyme and yeast,
recover, and set aside one week, stirring daily. Strain through a muslin
cloth or bag onto secondary fermentation vessel, topping up to neck of
vessel. Fit fermentation trap and allow to ferment completely (45-60 days).
Rack and bottle when wine clears. Allow it to age six months in the bottle
before tasting. Will improve with age.
COMMENTS: Both color and fragrance will vary with different roses. Generally,
the fresher the flower the stronger the color and fragrance, but the rose
muust be fragrant to begin with. It is perfectly acceptable to use petals
from flowers whose blooms are fading (but not yet brown) on the plant. Cut
the flowers and carefully remove the petals from the hip and stem.Both
recipes call for 2-1/2 lbs granulated sugar per gallon of wine. This produces
a medium wine. Use 1/4 lb less sugar for a dry wine, 1/4 lb more for a sweet.
Champagne yeast will convert more sugar into alcohol than Rhine yeast. My
thanks to Kathee Johnson for the request. I hope one of these recipes suits
you.
~~~~~~~~~~~~~~~~~~~~~~~~~~
*Rose Cordial*
From http://gunther.simplenet.com/liqueurs/bibliog.htm
by M.A. Jagendorf
According to Jagendorf, originally from his host in Zahedan, Persia.
http://gunther.simplenet.com/liqueurs/rosecord.htm
1 quart rose petals
"a little more than 1 quart" water
Another quart rose petals
1/2 to 1 pound sugar
1 to 2 quarts
1 ounce broken stick cinnamon
1 ounce coriander Pour lukewarm water over petals. Cover and let stand for 24
hours. Strain, squeezing the petals as hard as you can muster. Add the second
quart of petals into the rose water. Stand for 48 hours. Strain and squeeze
hard again. If you've got more petals, consider doing it another round or two
until you have strongly rose-scented water. Then add all the other
ingredients (obviously, add to taste, and your first attempt will be a blind
guess). Stand for 3-4 weeks. Strain and bottle.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*ROSE HIPS*
http://winemaking.jackkeller.net/reques46.asp
There are dozens of varieties of wild rose throughout the word, with more
than two dozen in the United States. Additionally, there are thousands of
varieties of domesticated roses. All produce fruit called hips in which the
seeds develop. The hips develop slowly during the summer, turn orange in late
August and September, and then turn red around October. They are ripe and
ready to pick when red.Rose hip wine is considered by some to be second in
quality only to grape wines. Others may feel less strongly about it, but all
agree that a good, mature rose hip wine is very good indeed. Pick 2 to 3-1/2
pounds of rose hips per gallon of wine. The bottled wine must age at LEAST
two years to mature to its potential. Young rose hip wine will be almost
undrinkable.
*Rose Hip Wine* (1)
http://winemaking.jackkeller.net/reques46.asp
3-1/2 pounds of rose hips
2-2/3 lbs finely granulated sugar
7-1/3 pts water
1 tsp acid blend
1/2 tsp pectic enzyme
1 tsp yeast nutrient
Montrachet wine yeast
Put the water on to boil. Meanwhile, cut the stems and ends off the rose
hips. Chop the hips coarsely, put in nylon straining bag, and tie bag closed.
Put bag and sugar in primary. Pour boiling water over these and stir well to
dissolce sugar. Cover primary and set aside to cool. When room temperature,
add pectic enzyme, acid blend and yeast nutrient. Recover and set aside 12
hours. Add yeast. Stir twice daily for 8-9 days. Drain and squeeze bag to
extract juice. Pour juice into secondary. Fit airlock and set in dark place
for 6 weeks. Rack into sterilized secondary, top up and refit airlock. Return
to dark place and rack again after 3 months, top up and refit airlock. Return
to dark place for 3 months. If wine has not cleared, fine with gelatin, wait
two weeks, and rack again. When clear, bottle. Age additional 18-24 months in
dark place. [Adapted recipe from Steven A. Krause's Making Wines from the Wild
]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Rose Hip Wine* (2)
http://winemaking.jackkeller.net/reques46.asp
2 pounds of rose hips
2-1/2 lbs finely granulated sugar
7-1/4 pts water
1 tsp acid blend
1/2 tsp pectic enzyme
1 tsp yeast nutrient
Montrachet wine yeast
Put the water with sugar in it on to boil. Meanwhile, wash and inspect the
rose hips for insects. Chop the hips coarsely in a blender or food chopper,
put in nylon straining bag, and tie bag closed. Put bag in primary and pour
boiling sugar-water over bag. Cover primary and set aside to cool. When room
temperature, add pectic enzyme, acid blend and yeast nutrient. Recover and
set aside 12 hours. Add yeast. Stir and squeeze the bag twice daily for 8-9
days. Drain and squeeze bag to extract juice. Pour juice into secondary. Fit
airlock and set in dark place for 2 months. Rack into sterilized secondary,
top up and refit airlock. Return to dark place and rack again after 4 months,
top up and refit airlock. When clear, stabilize wine and sweeten to taste.
Wait 10 days and rack into bottles. Age additional 18-24 months in dark
place. [Adapted recipe from Terry Garey's The Joy of Home Winemaking]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Rose Hip Wine* (3)
http://winemaking.jackkeller.net/reques46.asp
1/2 lb dried rose hips
2-1/2 lbs finely granulated sugar
7-1/4 pts water
1 tsp acid blend
1/2 tsp pectic enzyme
1 tsp yeast nutrient
Montrachet wine yeast
Crush the dried rose hips, rinse and soak in water overnight. Put sugar in
water and set on stove to boil. Meanwhile, drain, put in nylon straining bag
and tie closed. Put bag in primary and pour boiling sugar-water over bag.
Cover primary and set aside to cool. When room temperature, add pectic
enzyme, acid blend and yeast nutrient. Recover and set aside 12 hours. Add
yeast. Stir and squeeze the bag twice daily for 8-10 days. Drain and squeeze
bag to extract flavor. Pour liquid into secondary. Fit airlock and set in
dark place for 2 months. Rack into sterilized secondary, top up and refit
airlock. Return to dark place and rack again after additional 2 months, top
up and refit airlock. When wine clears, stabilize wine and sweeten to taste.
Wait 10 days and rack into bottles. Age additional two years in dark place.
Jack Kellers recipe
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Nut Milk*
http://www.cs.unc.edu/~kupstas/FAQ_recipes.html#NutMilk (great site for those
with allergies to common foods, and gives alternatives)
Yield: 2 cups This can be used to replace milk in recipes that taste odd when
made with commercial soy or rice milks. I use this for custards and puddings,
since soy milk can take on a nutty taste when used in these. It is fine to
drink, also. The fat content depends upon the type and quantity of nuts used.
More nuts in proportion to water gives a richer milk. This is somewhere
between whole milk and half-and-half in richness.
1 cup + approx. two tabls. almonds (blanched*) or raw cashews, use less for a
less rich milk (1/2 cup = skim milk?)
2 1/2 cups water
Put nuts and water in a blender. Blend approximately 2 minutes (more or less,
depends on your blender. The nuts should be pulverized.) Strain the resulting
stuff to remove the nut chunks. (I use a mesh coffee filter [ex. Melitta gold
filter] and a rubber spatula to force the liquid through. Paper coffee
filters are too fine, and kitchen seives are too coarse.) This makes 2 cups,
approximately. *blanching the almonds (dipping in hot water for 30 seconds
then removing the brown skins) results in a much prettier milk. The little
brown flecks don't filter out so well.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Gaelic Coffee*
http://www.unet.univie.ac.at/~a8700035/recipies.html
Yield: 1 servings A wonderful way to end a meal! British measurements:
Black coffee; freshly made
Scotch whiskey
Demerara (raw brown) sugar
Double (heavy) cream; whipped until slightly thick
Pour the coffee into a warmed glass.
Add the whisky and the sugar to taste.
Stir well.
Pour some lightly whipped cream into the glass over the back of a teaspoon.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Birse Tea*
http://www.unet.univie.ac.at/~a8700035/recipies.html
Yield: 1 servings British measurements:
Scotch whiskey
Ground nutmeg
Freshly made tea
Milk, cream and/or sugar to taste
Place whiskey and nutmeg into a tea cup or glass and stir
Top up with tea.
Add milk, cream and/or sugar to taste. Delicious!
Lughnasdh/Lammas Foods intro
I spent a couple of days searching for cool recipes of foods that were
appropriate for this Sabbat. Please, if you are going to pass these on, leave in the url's (and my name on THIS one, since I wrote it) so people can visit the sites that these recipes came from if they desire. A few of these I remember my welsh grandmother making, and have been traditional in my family but since the stupid movers lost my family recipe book, I went looking for replacements. Hope you find what you are looking for in these, enjoy! Heres some info on the traditional foods for this Sabbat; Berries - especially blackberries, but raspberries and strawberries (plus all those weirdo's like marion and goose berries if you have them in your area)
fresh veggies, fruits, and edible flowers - the ones that are in Season where
YOU live.
Chicken - especially roosters (for some odd reason, I don't know why)
Corn - corn bread is obvious, but don't forget other corn dishes too!
Potatoes
Homemade breads
Grains - including rice, also, the oft forgotten grains like amaranth and the
like!
Nuts
homemade jellies (especially berries and other in season fruits and flowers)
Ciders and homemade wines - the wines usually have to be made at one Sabbat
to enjoy at the next years Sabbat, so plan way ahead of time LOL!!
Expect a large mass of this Sabbats foods to follow, an ahead of time sorry
to those of you with whom I am on more than one list with!!!
~~~~~~~~~~~~~~~~~~~~~~~~~
Lughnasdh/Lammas *Breads*
*Willo'a Lammas Bread*
http://www.geocities.com/RainForest/Canopy/1956/willo-bread.html
This one starts four days ahead. I put barley (white) wheat (red) and rye
(black) grains into small bowls on my altar along with my chalice. I make a
list of things I've received in the last year that I'm grateful for, and wish
to see multiply in the next year. I take a pinch of each of the three grains,
offering my thanks to maiden, mother, and crone...and stating my willingness
to see the blessing multiply in the next year...for three days, I let them
sprout by pouring water over them and draining them, day and night. On the
day before Lammas, I put the chalice in the sun so the sprouts will go
green....no this isn't mold but chlorophyll...we are talking live plants,
here. Then on Lammas, I make my bread...
add 1/2 cup oat meal
and1/2 cup corn meal
to 2 cups cold water
and 1 tsp salt. Bring to boil and cook for 5 minutes to make a porridge. Add
2 tbsp butter1/2 cup of either molasses (to make a dark bread) or honey (to
make a light bread)Set aside to cool.Dissolve 1 tsp sugar
in 1/2 cup lukewarm (100F) water
sprinkle 1 tbsp dry yeast over top.
Allow to stand for 10 minutes.When yeast is a fluffy layer on top of the
water, stir briskly with a fork to mix. Add to lukewarm porridge mixture,
andstir in 2 1/2 cups whole wheat flour.Beat vigorously for five minutes.
This mixing allows gluten formation, which gives the bread a springy texture.
Add the sprouts.Add another 2 1/2 cups flour.Turn dough onto a floured
surface and kneed 9 minutes. Add up to another cup of flour if the dough gets
sticky. Sing appropriate chants or carols while kneading, and meditate on
your gratitude for the year's harvest.Shape into a smooth ball and place in a
buttered bowl. Rotate dough in bowl to grease surface. Cover with a damp tea
towel. Allow to rise until dough is doubled in volume (1 1/2 to 2 hours)Punch
dough down and divide into five equal parts. Form each into a flat round
loaf, place loaves on cookie sheets, and brush with melted butter. If
desired, you can cut magical symbols into the tops of the loaves with a sharp
knife.Allow to rise under the damp tea towel for another 45 minutes.Bake at
350 degrees for 25-30 minutes. Bread will sound hollow when tapped when
cooked. Brush top with melted butter and place on cake racks to cool.As you
eat this bread, meditate on the gifts you've received...and on taking in and
assimilating the blessings you've put into the grains...share them with
others if you wish...
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Seedy Bread*
http://www.cuups.org/content/liturgy/seasonal/recipes.html
By Grey Mere
1/2 c bread flour
1/3 c golden raisins (or dried cranberries)
!/3 c chopped pecans or walnuts
1/3 c sunflower seeds
1/3 c poppy seeds
2 T caraway seeds
1 pkg yeast
1/4 c warm water
1 T sugar
1 t salt
3/4 c warm water
1/3 c warm milk
1 T oil
1/4 c honey
1 c bread flour
1 1/2 c whole wheat flour
2/3 c rye flour
1/2 c cornmeal
1/2 c unprocessed bran
Toss the 1/2 c flour with raisins, nuts, and seeds to mix well; set aside.
Add yeast to the 1/4 c warm water in large bowl; stir to dissolve; stir in
sugar, salt, remaining 3/4 c water, milk, oil, and honey. Gradually stir in
rest of bread flour, whole wheat flour, rye, flour, cornmeal, and bran; mix
well.Mix in reserved flour/raisin/nut/ seed mixture.Knead on floured board
10-15 minutes. Put in greased bowl; turn; cover. Let rise 1 1/2 hour till
double. Punch down, shape into 2 loaves or 2 1/2 dozen cloverleaf rolls. Let
rise 45 minutes till double. Bake loaves 40-45 minutes at 350 deg till brown
or rolls at 400 deg for 20 min.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Lammas Raisin Bread*
by Matthew Fields
2 cups rolled oats
5 cups water
1/3 cup honey
1 Tb salt
2/3 cup wheat germ
2 package (2 Tbs) dry yeast
6 cups whole wheat flour
1 cup raisins
2 cups white flour Cook the oats in 4 cups boiling water until they are just
soft (5-10 min). Stir in honey, salt, and wheat germ. Allow to cool to
lukewarm. Dissolve yeast in 1 c warm water and stir into oats with 3 c of the
ww flour. Beat this sponge w/wooden spoon for a few minutes. Cover bowl with
tea towel. Let rise in warm, draft-free place for ca.1 hour or until doubled
volume.Stir down sponge. Stir in raisins & remaining 3 c ww flour. Sprinkle 1
c white flour over a flat wooden or marble surface and turn the dough out
onto it. Sprinkle the second c of white flour on top of the dough and
carefully begin kneading. Knead for about 10 min or until smooth and elastic.
Form into ball. Put in large, buttered bowl. Turn so it is evenly buttered.
Cover with tea towel and put the dough away to rise for another hour or until
doubled in volume. Punch down. Cut into 4 even parts. Form each into a loaf
and place in 4 buttered medium-size pans. Cover with tea towels. Let rise for
about 1/2 hour. Bake in preheated oven at 400 deg F [200 deg C] for 15 min,
then turn heat down to 350 deg [175 deg C] and bake for another 30-40 min.
Makes 4 loafs.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Perfect Corn Bread*
1 cup sifted all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow corn meal
2 eggs
1 cup milk
1/4 cup shorteningSift flour with sugar, baking powder, and salt; stir in
cornmeal. Add eggs, milk, and shortening. Beat with rotary or electric beater
till just smooth. (Do not overbeat.) Pour into greased 9x9x2 inch pan. Bake
at 425 degrees for 20 to 25 minutes. Corn Sticks: Spoon batter into greased
corn-stick pans, filling 2/3 full. Bake in hot oven (425) 12 to 15 minutes.
Makes 18.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Oatmeal Bread*
http://web.ukonline.co.uk/jo.cooper/lithalammas.htm
1 cup wheat flour
1/2 teaspoon baking soda
2 teaspoons salt
1 teaspoon nutmeg
1/2 cup brown sugar
1 cup butter
1/2 cup nuts
3 medium apples, chopped
1 cup raisins
1 teaspoon cinnamon
1 teaspoon ginger
1-1/2 cups rolled oats
1 egg, beaten
1-1/2 teaspoons vanilla or orange
Mix above ingredients together completely, then place in a greased 9-inch
cake pan. Bake at 350 degrees for 30 minutes, until it begins to move away
from the sides of the pan. When cooled, this bread may be shaped for ritual.
Also, fruits and nuts can be changed for different seasons.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*The Lammas Bannock*
http://www.chalicecenter.com/lughnasadh.htm
In Scotland, the first fruits were celebrated by the making of a 'bonnach
lunastain' or Lunasdál bannock, or cake. In later times, the bannock was
dedicated to Mary, whose feastday, La Feill Moire, falls on August 15th, two
days later than the date of Lammas according to the old reckoning. A
beautiful ceremony, which, no doubt, had pagan origins, attended the cutting
of the grain (usually oats or bere.) In the early morning, the whole family,
dressed in their best, went out to the fields to gather the grain for the
`Moilean Moire,´ the `fatling of Mary.´ They laid the ears on a sunny rock
to dry, husked them by hand, winnowed them in a fan, ground them in a quern,
kneaded them on a sheepskin, and formed them into a bannock. A fire was
kindled of rowan or another sacred wood to toast the bannock, then it was
divided amongst the family, who sang a beautiful paean to Mother Mary while
they circled the fire in a sunwise direction.
Here is a modern recipe you can try:
*Pitcaithly Bannock*
http://www.chalicecenter.com/lughnasadh.htm
8 oz flour
4 oz butter
2 oz caster sugar
1oz chopped almonds
1oz mixed candied peelSet oven to 325F/Gas 3. Grease a baking sheet. Sift the
flour into a bowl. Add the sugar and butter and rub in to form a dough. Add
the almonds and mix in the peel, making sure they are evenly distributed.
Form into a thick round on a lightly floured surface and prick all over with
a fork. Place on the sheet and bake for about 45-60 minutes. Allow to cool
and serve sliced thinly and buttered.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Lentencake* [eggless]
http://www.geocities.com/Athens/Troy/7922/LUGH.html
1/2 cup butter
3 tablespoons molasses
1 cup milk
4 cups all purpose flour
3/4 cup sugar
3 teaspoons ground allspice
2 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon salt
1/2 cup raisins
Preheat oven to 350 F. Melt butter, add molasses and milk, and cool. Sift
together flour, sugar, allspice, baking powder, baking soda, and salt. Stir
raisins and mix well. Pour into buttered pan, 13X9X2, baking for 30 minutes.
~~~~~~~~~~~~~~~~~~~~~~~
Lughnasdh/Lammas *Desserts*
*Yellowman*
http://www.megspace.com/education/festivalcity/Summer/August/Lammasfood.html
(Irish or Scottish taffy)
1 cup brown sugar
1 - 1 pound jar of dark corn syrup
2 tbsp apple cider vinegar
1/4 cup butter
1 tsp baking soda 1. Melt butter in sauce pan.
2. Add sugar, syrup, and vinegar.
3. Stir constantly until well-blended and melted.
4. Stop stirring.
5. Bring to a boil.
6. Boil until hard and brittle when placed in icy water.
7. Remove from heat.
8. Add baking soda; mixture will foam up.
9. Stir well.
10. Pour onto grease or wax-paper lined plate.
11. Let cool until you can handle it.
12. Pull and stretch until pale yellow.
13. Cut into squares.
Source: Celtic Myth & Magick by Edain McCoy
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Brigid's Blackberry Pie*
(Makes one 9 inch pie)
4 cups of fresh blackberries (thawed frozen berries are ok)
11/2 cups sugar
1/3 cup flour
1/4 teaspoon cinnamon
1/8 teaspoon of salt
1 unbaked pie crust
Preheat oven to 325 degrees F. Line a deep pie dish with the pie crust or
purchase a commercially-made one. Set aside. Mix all other ingredients
together in a large mixing bowl. If it appears too "wet," mix in a little
more flour (about 2 tablespoons). Turn the fruit into the pie shell and dot
with butter or margarine. You can bake the pie as is, or cover it with
another pie crust. Then score the top several times with a sharp knife. Bake
for 1 hour, or until the top crust is a golden brown.
Taken from Edain McCoy's book "The Sabbats- A New Approach to Living the Old
Ways"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Wildberry Cheesecake*
Vegetable cooking spray
1 1/2 cups graham cracker crumbs
1/4 cup apple juice with vitamin C Filling:
2 Tbsp. unflavored gelatin
1/2 cup water
2 cups 1% fat cottage cheese
1 cup nonfat ricotta cheese
1 package (8-oz.) lite cream cheese
1/4 cup sugar
1 Tbsp. vanilla extract
1/2 cup mixed fruit puree
For crust: Preheat oven to 350 degrees F. Spray 9" spring form pan with
cooking spray and set aside. In medium bowl, stir crumbs and apple juice
until well combined. With back of spoon press crumb mixture evenly into
prepared pan. Bake 5 minutes. Cool. For filling: In small saucepan sprinkle
gelatin over water; let stand 5 minutes to soften. Cook over low heat until
dissolved, stirring often. Set aside.
In food processor or blender process gelatin mixture and next 5 ingredients
until smooth. Stir in fruit puree. Pour into prepared crust. Refrigerate at
least 2 hours before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Nut Crust*
(great for those on the atkins diet)
http://members.nbci.com/AChallengers/nutcrust.htm
1 cup finely ground almonds, walnuts or pecans
1/4 cup splenda (or equivalant)
1tsp grated lemon rind (optional)
1/4 tsp vanilla
1 egg yolk
1/2 cup softened butter
blend all, spread into pan. Cook 10 minutes at 350, then cool and use.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Blackberry Crumb Pie*
http://www.gingerich.com/recipe_blkcrumpie.html
1 cup sugar
1 8-ounce carton commercial sour cream
3 tablespoons all-purpose flour
1/8 teaspoon salt
4 cups fresh blackberries 1 unbaked
9-inch pastry shell
1 tablespoon sugar
1/4 cup fine dry breadcrumbs
1 tablespoon sugar
1 tablespoon butter or margarine, melted
Combine first 4 ingredients; stir well. Place blackberries in unbaked pastry
shell; sprinkle 1 tablespoon sugar over berries. Spread sour cream mixture
over berries. Combine breadcrumbs, 1 tablespoon sugar, and butter; sprinkle
over top. Bake at 375 degrees for 45 to 50 minutes or until center of pie is
firm.
Recipe courtesy of Gingerich Farms
PO Box 484--Canby OR 97013
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Scottish Raspberry Cheesecake Dessert *
http://www.unet.univie.ac.at/~a8700035/recipies.html
Yield: 6 servings British measurements:
BASE:
4 oz Butter
1 tb Scotch whiskey
8 oz Digestive (graham) biscuits crushed
FILLING:
8 oz Cream cheese
2 oz Caster (granulated) sugar
10 fl Double (heavy) cream
1 tb Scotch whiskey
TOPPING:
8 oz Raspberries
2 tb Honey
3 fl Scotch whiskey
3 ts Arrowroot
1 ts Caster (granulated) sugar
5 fl Whipping cream
1 tb Scotch whiskey
Firstly, make the base:
Melt butter and add the tablespoon of Scotch whisky and the crushed biscuits.
Press mixture well down into a greased loose-bottomed 8-inch cake tin.
Chill for 30 minutes in fridge.
To make the filling:
Beat cream cheese and caster sugar together until smooth. Whip double cream
and whisky until softly stiff and fold into cream cheese mixture. Spoon over
biscuit base and chill well.
For the topping:
Soak the raspberries in honey and whisky. Leave for 30 minutes, then strain
raspberries, leaving approximately 4 fluid oz juice (top up with whisky if
necessary). Make a paste with 2 tablespoons of juice blended with arrowroot.
Heat remaining juice with caster sugar until almost boiling. Stir in
arrowroot paste and return to a very low heat, continually stirring until
glaze is thick. Stir raspberries into glaze, and then leaveuntil cool. Spoon
raspberry glaze over cheesecake. Decorate: Whip cream with a tablespoon of
whisky until softly stiff and use this to decorate the cheesecake. Sprinkle
with malt whisky before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Rich Whiskey Shortbread*
http://www.unet.univie.ac.at/~a8700035/recipies.html
Scottish Cookies
Yield: 1 batch British measurements:
4 oz Butter
1 1/2 tb Single malt scotch whiskey
3 oz Caster (granulated) sugar
1 1/2 oz Almonds; blanched
1 oz Mixed peel; chopped
6 oz Plain (all-purpose) flour
2 oz Rice flour
Cut the butter into small pieces.
Place in a bowl together with a tablespoon of whisky and the sugar.
Cream the mixture until fluffy.
Chop two-thirds of the almonds finely and add to the mixture.
Stir in the peel and the flours (sieved together).
Draw the mixture together and press into a buttered 8-inch sandwich tin.
Prick well all over and pinch up the edges decoratively.
Halve the remaining almonds and place these on top of the shortbread.
Bake at 325º F for 30-40 minutes, until the shortbread is golden in colour.
Remove from the oven.
Sprinkle with the remaining whisky and a little caster sugar.
Leave to cool in the tin.
Run a knife carefully around the edge of the shortbread and invert onto a
plate.
Store wrapped in greaseproof paper in an airtight tin.
Lughnasdh/Lammas *main dishes*
*Noodles in Faery Butter*
From http://www.wisterias-realm.com/recipes.html
4 hard-boiled egg yolks
2 tablespoons orange flower water (optional)
1/2 cup sugar
1/2 cup sweet butter, softened
1 lb. noodles (any kind), cooked
1 teaspoon dried thyme
1 teaspoon dried sweet basil
1 orange, sliced (garnish)Beat the egg yolks, sugar, butter, thyme, basil,
and orange water in a small bowl until smooth. Mix enough of the butter with
the hot noodles to coat the noodles with a golden-yellow color. Garnish with
orange slices.
Yield: 8 Servings
~~~~~~~~~~~~~~~~~~~~~
*Macadamia Hamburgers*
http://www.onthenet.com.au/~bridges/agramac/recp01.html
1 1/2 tsp. sugar
1 1/4 Tbsp. salt
1/3 cup celery stalks
2 lb. ground beef
2 Tbsp. oil
8 ounces macadamia nuts, crushed
Mix all ingredients, make hamburger patties. Bake or broil.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~``
*Beef Tenderloin with Blackberry Port Wine*
http://www.gingerich.com/recipe_blkbeef.html
1 large shallot or small onion, finely diced
1 cup fresh or frozen blackberries, divided
2 cups port wine 1 tsp. sugar
2 cups beef stock
1 Tbsp. butter, softened
In a saucepan bring diced shallot, 3/4 cup blackberries, wine and sugar to
boil. Boil gently to reduce wine to 1/2 cup. Strain and set liquid aside.
Boil beef stock in separate pan to reduce by half. This will take
approximately 15 min. Grill steaks or pan broil in a skillet 3-4 min. per
side. Whisk blackberry and port wine reduction into reduced beef stock. If
sauce is too thin, dissolve 1 tsp. cornstarch in water, then sir into sauce
and bring to boil. Whisk in 1 Tbsp. softened butter. Serve steaks with sauce
and garnish with remaining blackberries. Serving Suggestion:
Garlic-Horseradish Mashed Potatoes & Zucchini with Thyme. Serves 4.
Recipe courtesy of Gingerich Farms
PO Box 484--Canby OR 97013
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Green Dragon Walnut Meatballs*
For the meatballs:
1 large green papper
1 lb ground beef
2 cloves finely chopped garlic
3 oz weight chopped walnuts
1 tbls tomato paste/puree
1 tbls soy sauce
1 tsp ground ginger
3-4 pinches chili powder
1 tbls sugar (can be omitted)
oil for frying
For the sauce:
1 1/2 tbls soy sauce
4 1/2 tbls water
3 tsp wine vinegar
1 1/2 tsp sugar
4-5 sping/green onions, finely chopped
Cut the pepper in half and remove the seeds and pith. Bring a small
pan of salted water to a boil and put in the pepper halves. Cook
until soft (6-8 minutes). Drain and chopp finely. Put all of the
meatball ingredients in a bowl and mix well. With wet hands, form
the mixture into small balls. Fry until browned all over. Transfer
to a serving dish with a slotted spoon. Pour most of the fat out of
the pan, but don't wash it yet. Add all the ingredients for the
sauce except the onions. Bubble fiercely for a minute or two, until
you have a thick, dark, syrupy sauce. Remove from the heat and stir
in the onions. Spoon over meatballs and serve at once.
SOURCE: Sainsbury's Marvellous Meals with Mince
Lammas
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