RECIPES FOR CELEBRATING LITHA
A COLLECTION OF RECIPES USING THE FRESH VEGETABLES, FRUIT,
HERBS AND OTHER INGREDIENTS OF THE SEASON TO HELP ADD A LITTLE
SOMETHING SPECIAL TO YOUR SUMMER SOLSTICE CELEBRATIONS!
CORNISH GAME HENS WITH APPLES
1 tblsp. canola or other vegetable oil
2 Cornish game hens (each about 1 1/4 pounds), split
and backbone removed
1 medium onion, chopped
1 garlic glove, minced
3/4 cup dry white wine
1 cup unsweetened apple juice
1 tblsp. cornstarch
1 cup plain nonfat yogurt
2 large apples (1 pound total), Granny Smith or
Northern Spy, peeled, cored and sliced
2 tsps. light brown sugar
1/4 tsp. ground nutmeg
salt and freshly ground pepper to taste
Preheat the oven to 375 degrees.
Heat the oil in a large saucepan and brown the hens on
both sides over medium-high heat until golden brown. Remove
to an ovenproof baking dish, arrange the hens skin side up,
and set aside. Using the same pan, saute the onion and garlic
for a few minutes until soft. Add the wine and apple juice,
scraping up any particles from the bottom and sides of the
pan, and cook over medium-high heat until the liquid is re-
duced to 1 cup, stirring occasionally. Stir the cornstarch
into the yogurt to prevent it from separating on contact with
heat, then add to the pan together with the apples, brown
sugar, nutmeg, salt, and pepper. Mix well.
Pour over the hens and bake for 25 minutes. Baste with the
apple mixture. Increase the oven temperature to 425 degrees and
bake for 10 minutes more, until golden-brown. Remove from oven
and serve.
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APPLE CAKE
2 cups coarsely chopped apples (about 3/4 pound total)
1 cup sugar
1/3 cup corn oil
1/2 tsp. vanilla extract
1 large egg, beaten
1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/2 cup coarsely chopped pecans
Preheat the oven to 350 degrees. Grease and flour an 8-inch
square pan.
Combine the apples and sugar in a mixing bowl and let stand
for 15 minutes. Blend the oil, vanilla, and egg with the apples.
Mix the dry ingredients and combine with the apple mixture, then
add the pecans. Spread evenly in prepared pan and bake 35 to 40
minutes. May be served warm or dust with confectioner's sugar
when cool.
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SWEET POTATO WITH APRICOTS
The apricots add a pleasant tang to the sweet potatoes in
this excellent side dish for pork, ham, or anything barbecued.
10 dried apricots, chopped
1 1/2 pounds sweet potatoes
2 tblsps (1/4 stick) lightly salted butter, or more if needed
2 tblsps. light cream, or more if needed
salt to taste
Soak the apricots in hot water just to cover until plumped
and then drain. Boil the sweet potatoes until tender. Peel, cut
into chunks, and place in a blender or food processor with
apricots, butter, cream and salt. Process just until smooth. If
desired, additional butter may be added, or if too dry, a bit
more cream.
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HERBED TOMATO CROSTINI
A simple, but elegant appetizer to dazzle your friends with!
2 cups seeded chopped tomatoes
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 tblsps. chopped fresh basil
1 tblsp. capers
1 tsp. chopped fresh mint
1 tblsp. olive oil
1 baguette
1 clove garlic, halved
1 tblsp. oilve oil
Combine first 7 ingredients; toss well. Slice baguette into
16 (1/2 inch) slices. Toast slices at 400 degrees F. for 6
minutes, turning once.
Rub garlic over 1 side of each slice. Spoon tomato mixture
onto slices. Drizzle with 1 tblsp. oil.
Yield: 16 appetizers.
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CITRUS TEA
Squeeze fresh fruit juice for maximum flavor in this
refreshing tea. Serve it hot or cold.
2 quarts water
6 whole cloves
8 regular-size tea bags
2/3 cup fresh orange juice
1/2 cup fresh lemon juice
1 1/2 cups sugar
Bring water and cloves to a boil in a large saucepan; add
tea bags. Remove from heat; steep 5 minutes. Remove tea bags.
Strain cloves.
Add fruit juices and sugar; stirring until sugar is dissolved.
Serve tea hot or cold. Yield: 9 cups.
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APPLE BERRY SPARKLER
1 (6-ounce can frozen apple juice concentrate, thawed and
undiluted
1 (12-ounce) can frozen cranberry juice concentrate, thawed
and undiluted
6 cups sparkling mineral water, chilled
Lemon slices for garnish
Combine apple juice and cranberry juice concentrates; cover
and chill.
Stir in chilled mineral water. Serve over ice, and garnish
with lemon slices. Yield: 8 cups.
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CITRUS COOLER
Ruby red grapefruit juice lends a bright pink color to this
beverage and its matching ice cubes.
6 1/2 cups ruby red or pink grapefruit juice, divided
2 cups pineapple juice
1 (6-ounce) can frozen orange juice concentrate, thawed and
undiluted
2 cups lime-flavored sparkling mineral water, chilled
Lemon slices for garnish
Pour 2 1/2 cups grapefruit juice into ice trays, filling 28
sections; freeze. Combine remaining 4 cups grapefruit juice,
pineapple juice, and orange juice concentrate; stir well.
Cover and chill at least 3 hours.
Stir in mineral water just before serving. Place 3 frozen
grapefruit juice cubes in each of 9 glasses; fill each with
fruit juice mixture. Garnish with lemon slices and serve
immediately. Yield: 9 cups.
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NON-ALCOHOLIC APPLE MINT JULEPS
If bourbon isn't your cup of tea, you can still enjoy a
julep. This version with fruit juices and the mint flavor is
really distinct!
2 cups chopped fresh mint
8 cups apple juice
1/2 cup fresh lime juice
Garmish: fresh mint sprigs
Combine mint and apple juice in a large saucepan. Bring to
a boil; remove from heat. Cover and cool. Chill thoroughly.
Pour mint mixture through a wire-mesh strainer into a 2 1/2
quart pitcher; stir in lime juice. Serve over crushed or shaved
ice. Garnish with mint sprigs. Yield: 8 cups.
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CARROT BREAD
Laden with grated carrot, pineapple and nuts, this slightly
sweet batter bakes into two beautiful loaves. Freeze one for
a rainy day.
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
2 cups sugar
3/4 tsp. salt
1 cup chopped pecans or walnuts
3 large eggs; lightly beaten
2 cups grated carrot
1 cup vegetable oil
1 (8-ounce) can crushed pineapple, drained
2 tsps. vanilla extract
Combine first 6 ingredients, stirring well. Combine eggs and
remaining 4 ingredients; add to flour mixture, stirring just until
dry ingredients are moistened.
Spoon batter into two greased and floured 8 1/2 x 4 1/2 inch
loafpans. Bake at 350 degrees F. for 1 hour or until a wooden
pick inserted in center comes out clean. Cool in pans on wire
racks 10 inutes; remove from pans, and cool on wire racks.
Yield: 2 loaves.
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RASPBERRY CRUMB CAKE
2/3 cup sugar
1/4 cup cornstarch
3/4 cup cold water
2 cups frozen raspberries
1 tblsp. fresh lemon juice
3 cups all-purpose flour
1 tblsp. baking powder
1 tsp. salt
1 cup sugar
1 tsp. ground cinnamon
1/4 tsp. ground mace
1 cup butter or margarine
2 large eggs, lightly beaten
1 cup milk
1 tsp. vanilla extract
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup butter or margarine
1/4 cup sliced almonds
Combine first 3 ingredients in a saucepan, stirring until
smooth; add raspberries. Cook over medium heat, stirring constant-
ly, until mixture thickens and comes to a boil. Boil 1 minute,
stirring constantly. Remove from heat, and stir in lemon juice;
cool.
Combine 3 cups flour and next 5 ingredients; cut in 1 cup butter
with a pastry blender until crumbly. Stir in eggs, milk and vanilla.
Spoon one-fourth of batter into each of two greased 8-inch round
cakepans. Spread raspberry mixture over batter in pans, dividing
evenly. Top evenly with remaining batter.
Combine 1/2 cup flour and 1/2 cup sugar; stir well. Cut in 1/4
cup butter with a pastry blender until crumbly. Stir in almonds.
Sprinkle almond mixture over batter in pans.
Bake at 350 degrees F. for 40 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans on wire racks
10 minutes; remove from pans, and cool completely on wire racks.
Yield: 2 (8-inch) coffee cakes, 6 servings each.
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BLUEBERRY-CREAM CHEESE COFFEE CAKE
1/2 cup butter or margarine, softened
1 1/4 cups sugar
2 large eggs
2 cups all-purpose flour
1 tsp. baking powder
1 ts. salt
3/4 cup milk
1/4 cup water
2 cups fresh blueberries
1 (8-ounce)package cream cheese, softened and cubed
1/2 cup all-purpose flour
1/2 cup sugar
2 tblsps. grated lemon rind
2 tblsps. butter or margarine, softened
Beat 1/2 cup butter at medium speed with an electric mixer
until creamy; gradually add 1 1/4 cups sugar, beating well.
Add eggs, one at a time, beating after each addition.
Combine 2 cups flour, baking powder, and salt; stir well.
Combine milk and water; stir well. Add flour mixture to butter
mixture alternately with milk mixture, beginning and ending with
flour mixture. Mix at low speed after each addition until blended.
Gently stir in blueberries and cream cheese. Pour batter into a
greased 9-inch square pan.
Combine 1/2 cup flour and remaining 3 ingredients; stir well
with a fork. Sprinkle mixture over batter. Bake at 375 degrees
for 50 minutes or until golden. Serve warm or at room temperature.
Yield: 12 servings.
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KEY LIME CAKE
1 (18.25-ounce) package lemon supreme cake mix (Duncan Hines)
1 (3.4-ounce) package lemon instant pudding mix
4 large eggs
1/2 cup water
1/2 cup Key lime juice
1/2 cup vegetable oil
2 cups sifted powdered sugar
1/4 cup key lime juice
Combine first 6 ingredients in a mixing bowl; beat at medium speed
with an electric mixer 2 minutes. Pour batter into a greased and
floured 13 x 9-inch pan. Bake at 350 degrees for 35 minutes or until
a wooden pick inserted in center comes out clean. Cool in pan on
a wire rack.
Combine powdered sugar and 1/4 cup key lime juice; drizzle over
cake. Cut into squares. Yield: 15 servings.
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HERB-SOUR CREAM STUFFED EGGS
Any combination of fresh herbs adds a layer of flavor to these
mild-mannered eggs laced with sour cream.
8 large hard-cooked eggs
1/3 to 1/2 cup sour cream
2 to 3 tblsps. freshly chopped fresh chives or parsley or
2 to 3 tsps. freeze-dried chives or parsley
1 to 2 tblsps. finely chopped fresh dill or 1 to 2 tsps.
dried dillweed
2 tsps. white wine vinegar
1/4 tsp. salt
1/8 tsp. pepper
3 slices bacon, cooked and crumbled
Garnish: fresh parsley sprigs
Slice eggs in half lengthwise, and carefully remove yolks. mash
yolks; add sour cream and next 5 ingredients, stirring until smooth.
Spoon or pipe mixture into egg whites. Sprinkle with bacon. Garnish
with fresh parsley sprigs if desired. Yield: 8 serivngs.
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CHEESE-VEGETABLE QUICHE
This vegetarian entree is sure to garner great reviews. Substitute
your choice of steamed vegetables instead of the broccoli and cau-
liflower, if desired.
Pastry for a 9-inch pie
1 cup chopped fresh broccoli
1 cup chopped fresh cauliflower
1 1/2 cups (6 ounces) shredded Cheddar cheese
1 1/2 cups (6 ounces) shredded Swiss cheese
4 egg yolks, beaten
1 cup whipping cream
1 1/2 tsps. seasoned salt
1/2 tsp. white pepper
1/4 tsp. ground nutmeg
Fit piecrust into a 9-inch quiche dish; trim excess pastry
around edges. Prick bottom and sides of piecrust with a fork. Bake
at 375 degrees for 8 minutes; cool on a wire rack.
Arrange broccoli and cauliflower in a steamer basket over boil-
ing water. Cover and steam 5 minutes or until crisp-tender. Spoon
into prepared crust, and top with cheeses.
Combine egg yolks and remaining 4 ingredients, stirring well.
Pour over cheese. Bake at 375 degrees for 45 to 50 minutes or until
set. Let stand 10 minutes before serving. Yield: 6 servings.
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LEMONY BAKED SALMON
4 salmon steaks (1 1/2 pounds)
1/4 cup butter or margarine, melted
1 tsp. lemon-pepper seasoning
1 tsp. garlic salt
1 tsp. paprika
lemon wedges
Place steaks in an 11 x 7-inch baking dish. Combine butter,
lemon-pepper seasoning, and garlic salt in a small bowl; stir well.
Pour over steaks, and sprinkle with paprika.
Bake, uncovered, at 500 degrees F. for 10 minutes or until
fish flakes easily when tested with a fork. Serve with lemon
wedges. Yield: 4 servings.
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BLACKBERRY PIE
This pie's juicy berries bubble up through the pastry strips
during baking. Mmmmmm, good!
Pastry for double-crust 9 inch pie
5 cups fresh or frozen blackberries, partially thawed
1 cup sugar
1/4 cup all-purpose flour
1 1/2 tblsps. lemon juice
1/4 tsp. salt
1 tblsp. butter or margarine
Roll half of pastry to 1/8-inch thickness on a lightly floured
surface. Place in a 9-inch pieplate; trim off excess pastry along
edges. Set aside.
Combine berries and next 4 ingredients in a bowl; toss well.
Spoon berry mixture into pastry shell; dot with butter.
Roll remaining pastry to 1/8 inch thickness; cut into 1/2 inch
strips. Arrange strips in lattice design over blackberries. Trim
strips even with edges; fold edges under, and crimp.
Bake at 425 degrees F. for 10 minutes; reduce heat to 350 and
bake 45 to 50 minutes more or until crust is browned.
Yield: 8 servings.
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CHEF'S GARDEN SALAD
1 large head iceberg lettuce, torn
1 large tomato, cut into thin wedges
1 small cucumber, sliced
1 small green pepper, chopped
1/2 cup sliced celery
5 ounces cooked deli ham, cut into strips
5 ounces cooked deli chicken, cut into strips
1/2 (8-ounce) block Cheddar cheese, cut into strips
2 large hard-cooked eggs, sliced
Thousand Island Dressing
Combine first 5 ingredients in a salad bowl, toss well. Arrange
ham and next 3 ingredients on salad. Serve with Thousand Island
Dressing. Yield: 6 servings.
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ORANGE-WALNUT SALAD
2 heads Bibb lettuce, torn into bite-sized pieces
1 (10-ounce) package fresh spinach, torn
2 oranges, peeled, seeded and sectioned
1/2 medium onion, sliced and separated into rings
1/2 cup coarsely chopped walnuts
2 tsps. butter or margarine, melted
Sweet-and-Sour Dressing
Place first four ingredients in a large salad bowl. Saute walnuts
in butter in a small skillet over medium heat until toasted; add to
salad. Toss with Sweet-and-Sour Dressing. Yield: 6 servings.
SWEET-AND-SOUR DRESSING
1 cup vegetable oil
1/2 cup white vinegar
1/2 cup sugar
1 tsp. salt
1 tsp. dry mustard
1 tsp. paprika
1 tsp. grated onion
1 tsp. celery seeds
Process first 7 ingredients in a blender until smooth. Stir
in celery seeds. Cover and chill. Stir again just before serving. Serve
over salad greens or fruit. Yield: 1 3/4 cups.
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RASPBERRY SORBET
The dark red color and intense raspberry flavor or this sorbet make
it a wonderful and refreshing summer treat.
1/3 cup sugar
1/3 cup water
1 1/2 cups fresh raspberries
1 1/2 tblsps. fresh lemon juice
1 cup ginger ale
Boil the sugar and water for 6 minutes. Set aside to cool. Puree
the raspberries in a blender and stir into the cooled syrup along
with the lemon juice and ginger ale. Freeze in an ice cream maker,
following the maunfacturer's directions, pack in a freezer carton
or pour into a flat pan (the wider the pan, the faster the mixture
will freeze) and place in freezer. When frozen, place in a chilled
bowl and beat with electric or hand rotary beater until light and
smooth. Spoon lightly into a freezer carton and return to freezer.
Yield: 1 1/2 pints.
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FRESH RASPBERRY SAUCE
This beautiful and lively tasting sauce will turn an ordinary
scoop of vanilla ice cream into a delectable treat!
12 ounces fresh or frozen raspberries, thawed
4 tblsps. superfine sugar
1 tblsp. fresh lemon juice
2 tblsps. cognac
Combine all ingredients in a blender or food processor and process
until pureed. Strain through a sieve to remove the seeds. Store in
the refrigerator in an airtight container until ready to serve. The
sauce will keep for up to 1 week; the color may darken somewhat, but
the taste will remain unchanged.
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MANGO REFRESHER
1/2 cup fresh orange juice
2 cups fresh mango, peeled, seeded and chopped
1 tsp. sugar, or to taste
1 tblsp. fresh lime juice
8 ice cubes
Fresh mint for garnish
Combine all the ingredients in a blender or food processor until
the mixture is smooth. Garnish with sprigs of fresh mint.
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PEACH DUFF
Because this recipe is simple, quick and not too sweet, it is an
excellent breakfast or brunch dessert.
1/4 cup (1/2 stick) lightly salted butter or margarine
1 cup all-purpose flour
3 tsps. baking powder
1/4 tsp. salt
1/2 cup sugar
2/3 cup milk
4 to 6 peaches (about 1 1/2 pounds), peeled and thickly sliced
Preheat oven to 375 degrees F.
Melt the butter in an 8-inch square baking pan. Sift together
the flour, baking powder, salt, and sugar. Gradually add the milk
and stir just until the flour mixture is moistened. Spoon the
batter evenly onto the melted butter. Arrange the peach slices
in rows on top of the batter. Bake 35 minutes. Serve slightly warm.
NOTE: To make this for two people, halve the ingredients and
bake in an 8-inch round cake pan with the peach slices arranged in
circles.
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GARDEN-FRESH GREEN BEANS
Try wrappping these in an aluminum foil pouch and placing on the
grill. They taste wonderful!
1/2 onion, sliced
4 slices bacon, crisply cooked and sliced, drippings reserved
2 lbs. green beans, snapped
2 carrots, thinly sliced
3/4 cup water
salt and pepper to taste
Saute onions in bacon drippings. Add bacon, beans, carrots and water.
Cook on medium high heat for 25 to 30 minutes. Season with salt and
pepper. Makes 6 servings.
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