Tuesday Try A New Taste – Midsummer Chicken Stuffs

Honey Mustard Barbecued Chicken
From Elspeth’s Pagan Cottage

Foods for Midsummer are much the same as those for Beltane: anything spicy, fiery, or grilled is good. Make a fruit flambé by pouring brandy over a fruit salad and lighting it. Honey lemonade is a wonderful midsummer drink; mix 1 ½ tbs lemon juice and 3 tbs honey per cup of warm water; chill, and serve. Feast on spicy Mexican food, barbecued chicken and pork, strawberries and watermelon, and the veggies from your garden. This simple recipe is one of our favorite summer meals. Serve with a fresh green salad and warm bread.

Ingredients:

• 1 cut-up chicken
• 1/2 cup honey
• 3 tbs mustard
• 2 cloves garlic, minced
• 1/4 cup cooking sherry
• 2 tbs fresh parsley, minced
• 1/4 cup olive oil

Wash and pat dry the chicken. Combine the remaining ingredients in a small bowl. Brush the chicken with the mixture, cover, and refrigerate for an hour. Grill over a low flame, brushing frequently with the sauce. Try experimenting with different flavor mustards; I have a raspberry mustard that gives the chicken a wonderful flavor!

Herb Roasted Chicken
From Red Deer’s & Elenya’s

Ingredients:

• 1/2 cup Dry white wine
• 1 Lemon (juice of)
• 1 teaspoon garlic, minced
• 1/2 teaspoon Dried oregano
• 4 pounds Chicken, quartered
• 1/2 cup Olive oil
• 1/2 cup Tomato sauce
• 1 Onion, minced
• 1 Green pepper, minced
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Cumin

In a shallow dish combine wine, lemon juice, garlic, 1 /4 teaspoon oregano and pinch of salt. Add chicken, turning to coat well and marinate for 1 hour. Preheat oven to 350 degrees F. In a saucepan combine remaining ingredients and 1/4 teaspoon oregano and bring to a simmer. Cook for 15 minutes. Put chicken in a baking dish and top with sauce. Bake for 1-1/2 hours, or until done

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