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| Find many Recipes here that are perfect for Litha and Midsummer fun. Enjoy the Summer festivities with a special dish or drink that is perfect for the occasion. |
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Bumblefrog Blueberry Mead Start your mead now for next Midsummer. For best results, mead should ferment about a year, but this mead won an award after only four months. Ingredients: Primary Fermentation: - 10 lbs Wildflower Honey
- 5 lbs Frozen Blueberries
- 4 gal Water
- Wyeast Dry Mead Yeast
Secondary Fermentation: - 5 lbs Wildflower Honey
- 5 lbs Frozen Blueberries
Procedure: Boil 3.5 gals of water to eliminate chlorine. When cooled to 160 degrees F., steep fruit in cheesecloth for 30 min. Remove bag slowly and let drip till it stops. Return mixture (called the "must" or "wort" by brewers) to 140 degrees F., remove from burner and dissolve honey in it. Chill to 65 degrees F. Aerate by stirring and pitch (throw in) large starter of Wyeast Dry Mead yeast (Four packets is not too many). Ferment one month in a large five gallon glass jug. Add honey to primary stirring till it dissolves. Add additional berries. Ferment another month or two. Rack into a second five-gallon jug. Ferment another 4-6 months before bottling. (That is, if you can stand it.) This award-winning mead recipe is courtesy of Phil Wilcox
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Litha Pink Dandelion Wine
This is a think ahead recipe as it takes one year to age properly. During the hot summer months, when dandelions dot your unsprayed, unpolluted yard (or if you are growing them in your garden), smile, thank the earth and make some ritual wine for next year or as a gift to someone.
· 2 quarts dandelions blossoms
· 2 quarts water
· 2 cups fresh or frozen raspberries
· 1 lemon
· 1/4 tsp. cinnamon
· 4-5 cups sugar
· 1/3 cake active yeast (or wine yeast)
Take the blossoms, remove stem and leaves, and boil in water. Remove from heat and let stand overnight, then strain. Then add lemon, raspberries, cinnamon and sugar (so its overly sweet to the taste). Warm mixture over low flame until the sugar is dissolved (honey many be substituted in equal proportions).
Next, when the mixture is lukewarm, add active yeast which as been suspended in warm water. Cover the pan with a towel and let it set for three days undisturbed.
As you check it, visualize the energy in your wine increasing even as the bubbles are forming ( a sign of fermentation starting). Finally, strain the mixture again and bottle in loosely corked bottles. Once the corks no longer pop out, tasted to see if the wine needs any additional sugar. If so, return it to the stove and sweeten to taste, but bring it to a boil so as to kill the yeast.
Cork tightly and let age for one year in a cool, dark area for best results. Enjoy this liquid of the Earth and Sky or if you wish, you can use this as a offering for spells or spirits of your garden! |
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Soft Mead - 1 quart water, preferably spring water
- 1 cup honey
- 1 sliced lemon
- 1/2 tsp. nutmeg
Boil together all ingredients in a non-metallic pot. While boiling, scrape off the rising "scum" with a wooden spoon. When no more rises add the following: - pinch salt
- juice of 1/2 lemon
Strain and cool. Drink in place of alcoholic mead or wine during the Simple Feast. |
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| Midsummer Ritual Mead - 2 1/2 gallons water (preferably fresh rainwater blessed by a priest or priestess)
- 1 cup each: meadowsweet herb, woodruff sprigs, heather flowers
- 3 cloves
- 1 cup honey
- 1/2 cup brown sugar
- 1 cup barley malt
- 1 oz brewer's yeast
Pour water into a large cauldron. Bring to a boil and add herbs and cloves. Boil for an hour and add honey, brown sugar, and barley malt. Stir thirteen times in a clockwise direction and remove from heat. Strain through a cheesecloth and allow the mead to cool. Stir in brewer's yeast. Cover with a towel and let stand for one day and night. Strain, bottle, and store in a cool place until ready to serve. This is an ideal drink to serve at Summer Solstice. | |
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High-In-The-Sky Sunny Sandwiches -
4 French rolls -
4 slices pressed ham -
Butter or margarine, softened -
4 slices salami -
Several lettuce leafs -
2 hard cooked eggs, sliced -
4 ounces sharp cheddar cheese -
French salad dressing Split rolls lengthwise, not cutting through crust at back.
Spread cut surfaces with butter or margarine.
Slice cheese lengthwise into julienne strips.
For each sandwich: Cover bottom half with a couple lettuce leafs
Add a few cheese strips
Fold and add slices of ham and salami
Place egg slices atop folded meats.
Drizzle approximately 1 tbs. of French salad dressing over each sandwich. Makes 4 servings |
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Setting Sun
Taco Salad 1 pound ground beef 1/4 cup green bell pepper, chopped 1 package dry taco mix 1/2 cup sliced ripe olives 3/4 cup water 1 cup shredded sharp cheddar cheese 1 med head lettuce, shredded 1 6 oz package corn chips 1 large tomato, halved and sliced 1 small onion, sliced and rings separated In skillet, brown the ground beef.
Sprinkle in the package of taco mix and stir in the water.
Simmer uncovered for approximately 10 minutes.
In a salad bowl, combine all the rest of the ingredients except the chips.
Divide salad onto 4-6 plates
Spoon meat mixture on top
Garnish with chips.
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Cold Tomato Soup Ingredients: - 2 large tomatoes, peeled, seeded, and chopped
- 1 sweet pepper, seeded and chopped
- 1 clove garlic, peeled and chopped
- 3/4 C. Herb blend, basil, chives, tarragon, parsley, dill, chervil, thyme
- 1/2 C. olive oil
- 3 tbsp. lemon juice
- 3 C. cold water
- 1 sweet Spanish onion, peeled and sliced
- 1 C. cucumber, peeled, seeded, and sliced
- 1/2 tsp. paprika
Put chopped tomatoes, pepper, garlic and herbs in a bowl. Stir in olive oil, lemon juice, and cold water. Add onion, cucumber, and paprika. Chill in refrigerator for about 5 hours. Serve over ice cubes in bowls and garnish with fresh parsley or watercress. |
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Solstice Herb Bread Ingredients: - 3 C. flour
- 1 tbsp. sugar
- 1 tsp. salt
- 1 pkg. dry active yeast
- 2 tbsp. chopped fresh chives
- 2 tsp. chopped fresh rosemary
- 1 tsp. fresh thyme
- 1 1/4 C. hot water
- 2 tbsp. Crisco
Mix 2 cups of the flour, sugar, salt and yeast in a large bowl. Add herbs, water, and Crisco. Beat slowly, stirring in remaining cup of flour until smooth. Scrape batter from sides of bowl and let rise in a warm place for 35 minutes or until it doubles in bulk. Punch down and beat with a spoon for about 15 seconds. Place dough in a greased loaf pan, patting down and forming a loaf shape with your hands. Cover and let rise again for about 30 minutes or until it again doubles in bulk. Bake at 375 for 40-45 minutes. Brush top with butter or margarine and remove from pan to cool. |
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| Vegetarian Litha Lasagne | | Ingredients 12 lasagne noodles, cooked and drained 1/2 cup apple juice 1 medium onion, finely chopped 1 8 oz. package sliced mushrooms 2 large zucchini, shredded 2 green peppers, chopped 1/2 teaspoon salt 2 cups chopped fresh spinach 1 teaspoon basil 1/2 teaspoon oregano 1 15 oz. container ricotta cheese 1 cup cottage cheese 1/4 cup Parmesan cheese 1 8 oz. can tomato sauce 1 cup mozzarella cheese | Method 1) Preheat oven to 425° F (220C, Gas Mark 7). 2) Grease 13x9 inch baking pan. 3) In a large skillet, bring apple juice to a boil over medium heat. 4) Add onion; cook 3 minutes stirring frequently. 5) Add mushrooms, zucchini, green pepper and salt; cook 5 minutes stirring occasionally. 6) Add spinach, basil, and oregano; cook 2 minutes. 7) Remove from heat and drain well. 8) In medium bowl, combine ricotta cheese, cottage cheese, and Parmesan cheese; mix well. 9) Place 3 noodles in bottom of baking dish, top with 1/3 ricotta mixture and 1/3 vegetable mixture. 10) Repeat 2 more times. Top with remaining 3 noodles, tomato sauce and mozzarella cheese. 11)Cover with foil and bake for 25 to 30 minutes or until bubbly around the edges. 12) Uncover and bake an additional 5 minutes. Let stand 5 minutes before serving. 8 adult servings. | |
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Bright Memories Parfait
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1 2 3/4 oz package vanilla custard mix (no bake type)
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1/2 tsp. vanilla
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2 cups milk
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1 1lb 5oz can pineapple pie filling
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2 3oz packages cream cheese, softened
In sauce pan prepare custard according to the package directions using the milk. Remove from heat. Gradually stir cheese into hot mixture, mixing well. Stir in vanilla. Chill custard mixture and pie filling separately until ready to serve. When ready to serve, spoon alternate layers of mixture and pie filling into parfait or juice glasses. Top with some type of berries if desired. Serves 6.
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Warm Glow Applesauce
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8 med apples, cored, pared, and cubed -
2 tbs. lemon juice -
1/4 cup sugar -
5 or 6 drops red food coloring -
1/4 cup water Put apples, sugar, water, lemon juice, and food coloring in blender; cover and blend until smooth.
Heat in sauce pan on low to serve warm, or chill
Makes Four 1 cup servings.
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Lunchtime Cranberry Sun Mold - 2 3ounce packages orange flavored gelatin
- 2 7ounce bottles ginger ale
- 1 pound can whole cranberry sauce
- 2 oranges, peeled and sectioned
- 8 3/4 ounce crushed pineapple, undrained
- 1 grapefruit, peeled and sectioned
In saucepan, combine gelatin and cranberry sauce.
Heat and stir until almost boiling.
Stir in undrained crushed pineapple and ginger ale.
Remove from heat and stir until fizzing has stopped.
Pour into round mold.
Chill until set.
Unmold onto a serving dish with a layer of lettuce bedding.
Garnish with orange and grapefruit sections.
Top with alternating orange and grapefruit sections in a "pinwheel" array. Serve as salad or dessert.
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Sun's Up Cobbler - 3 1/2 cups halved peaches
- 3 slices slightly dry bread (toast on light)
- 1 tbs. cornstarch
- 1/4 cup butter or margarine, melted
- 1/4 tsp. salt
- 1/3 cup sugar
- 1 tbs. lemon juice
- 1/2 tsp. ground cinnamon
- 1/4 cup butter or margarine
- 1/4 tsp. ground nutmeg
Drain peaches, reserving 1 cup syrup.
In a pan, combine cornstarch and salt and slowly blend in reserved syrup.
Over med-high heat, cook and stir until mixture comes to a boil.
Reduce heat and cook and stir for 2 minutes.
Add lemon juice, butter or margarine and peaches.
Heat JUST to bubbling.
Pour into 10x6x11/2 inch baking dish.
Cut bread lengthwise into 1 inch strips.
Dip into 1/4 cup melted butter, then into mixture of sugar, cinnamon, and nutmeg.
Arrange over peaches.
Bake at 375 degrees for 25 minutes or until toasty.
Serve with cream or ice cream(optional) Makes 6 servings.
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Midsummer Cookies Cream butter in a large non-metallic mixing bowl.
Gradually add the brown sugar, mixing well.
Add eggs, lemon juice, and rind.
Mix well.
Cover the bowl with a white or yellow towel or cloth napkin, and refrigerate overnight.
The next day, shape dough into 1 inch balls and place approx 3 inches apart on a greased cookie sheet.
Bake at 375 degrees for abut 20 minutes.
Cool on racks. Yields 36 cookies.
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Sharbatee Gulab Wash and rinse rose petals (pulled gently from the stem)
Put them in a large bowl, pour cold water over them and let stand in the dark for about 4 hours.
(DO NOT REFRIGERATE)
Strain out the petals, set aside, saving the water.
Dissolve sugar in lemon juice and add this to the rose water. Stir in pineapple.
When ready to serve pour over crushed ice and top with a rose petal in each glass.
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