Tuesday Try A New Taste - Midsummer Feast

As I did for Beltane, I now do for Midsummer - but further in the future, so if you see something you like, you actually have time to make it…LOL I am going to do a non-vegetarian meal today, and a vegetarian menu next Tuesday.

So…Eat, Drink & Be Merry!

Easy Mead
from Llewellyn's Witches' Calendar 2000; written by Breid Foxsong

Ingredients:

• 1 quart dry cider (hard or alcohol-free)
• 3/4 cup honey
• 1/4 cup sliced citrus fruits
• 3 (3-inch) cinnamon sticks

Combine in a container just large enough to hold everything. Seal and refrigerate, shaking or stirring daily for five days. Strain before drinking.

 

 

Old Fashioned Root Beer
From Excellent Recipes for Baking Raised Bread, from the Fleishman Company, 1912.

Ingredients:

• 1 cake, compressed yeast
• 5 lbs, sugar
• 2 oz, sassafras root
• 1 oz, hops or ginger root
• 2 oz, juniper berries
• 4 gallons, water
• 1 oz, dandelion root
• 2 oz, wintergreen

Wash roots well in cold water. Add juniper berries (crushed) and hops. Pour 8 quarts boiling water over root mixture and boil slowly 20 minutes. Strain through flannel bag. Add sugar and remaining 8 quarts water. Allow to stand until lukewarm. Dissolve yeast in a little cool water. Add to root liquid. Stir well. Let settle then strain again and bottle. Cork tightly. Keep in a warm room 5 to 6 hours, then store in a cool place. Put on ice as required for use.

Summer Salsa
Source Unknown

Ingredients:

• 1 teaspoon thyme
• 1 teaspoon marjoram
• 1 teaspoon basil
• 1 1/2 Tablespoons virgin olive oil
• 1 tablespoon lime juice
• 1 tablespoon lemon juice
• 2 small Serrano peppers
• 6 cloves garlic, peeled and minced
• 1 small purple onion, diced small
• 1 small red bell pepper, diced
• 1/4 cup fresh cilantro, chopped small

Stir together the thyme, marjoram, basil, and olive oil. Stir in the lemon and lime juice. Remove the seeds from the Serrano peppers, and mince the remainder. Stir in the minced Serrano peppers, purple onion, red pepper, and cilantro. Allow to sit for at least half an hour before serving to blend flavors.

Chilled Cucumber Soup
by Anna Franklin and Sue Phillips
found at White Wicca

Ingredients:

• 1 large cucumber, peeled and roughly chopped
• 1/2 pt plain yogurt
• Pinch cayenne pepper
• Salt
• Chopped fresh mint
• Dash olive oil

Place the cucumber and yogurt in a liquidizer and blend until smooth. Add the oil and seasoning and blend a little more. Chill in the fridge. Garnish with the fresh mint to serve.

Green Nations Herb Bread
Source Unknown

Ingredients:

• 1 c white or wheat flour
• 2-2 1/2 cups assorted grain flours of your choice (or more white/wheat flour if you wish)
• 1/2 to 1 cup assorted herbs
• 2 T sugar
• 1 1/2 t salt
• 1 1/4 oz yeast (1 pkg.)
• 1 1/4 c milk
• 2 T vegetable oil
• 1 egg

In a large bowl combine 1 c flour, sugar, salt and yeast and set aside. In small saucepan heat milk and vegetable oil until lukewarm. Be careful not to get your milk and oil too hot or it will kill the yeast. Add egg and warm liquid to flour mixture and mix well. Allow to sit for 3-5 minutes. With wooden spoon stir in herbs and remaining flour to make a soft dough. Turn dough out onto lightly floured board. Knead until smooth and elastic, adding more flour if needed. Dough should be elastic without being overly sticky or stiff. Place dough in warm greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, 45-60 min. Punch down dough, knead and place on a pizza pan or cookie sheet, cover with a tea towel and allow to rise again to double it's size. If you feel fancy sprinkle sesame, poppy or dill seed on top before baking. Heat oven to 400 ° and bake for 35-40 minutes or until done. Serve this bread warm with butter and honey.

What herbs you use depends totally on your personal tastes. Some suggestions: powdered rosemary, parsley, basil, cumin, coarse cracked black pepper, fennel, dill, dried and powdered radish tops, flaked dried carrot tops, nettle greens, calendula petals, finely ground dandelion greens, and thyme.

Orange Honey Butter
Found at Pagan Poet

Ingredients:

• 2 Tablespoons Grated Orange Rind
• 3 Tablespoons Powdered Sugar
• 1/2 cup Unsalted Butter, at room temperature
• 1 Tablespoon honey

Combine the orange rind, powdered sugar, butter and honey in a small bowl and blend until well mixed. Chill slightly and serve with Green Nations Herb Bread, scones or biscuits.

Herb Roast Chicken
From Red Deer & Elenya @ University of North Carolina

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° 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.

 

 

Litha Mushrooms in Cream
Source Unknown

Ingredients:

• 1 lb. Mushrooms
• 2 T. Butter, melted
• 1 C. Cream
• Fresh thyme, parsley, garlic, rosemary, or other herbs of your choice
• Salt and pepper to taste

Clean but do not peel the mushrooms. Pat dry with a paper towel. Place them in a single layer in a buttered baking dish and dribble the melted butter over them. Bake at 400° until soft (about three minutes). Pour the cream over the mushrooms and turn the oven to 250° so the cream does not boil. Sprinkle with your choice of fresh, chopped herbs and a dash of salt and pepper before serving,
Serves 4.

The sudden appearance of wild mushrooms and their rapid growth were once believed to be a sign of magic. Campestri Agaricus (meadow mushrooms, those white caps commonly purchased in the produce section of the grocery store) growing in a circle were thought to be faerie circles where those wonderful, immortal creatures danced. Mortals were warned not to enter such a place or to fall asleep in a faerie circle because they were believed to be gateways to Faerie. Mushrooms in Cream honors the Fey Folk. Unless you are an experienced mushroom hunter, it is best to use mushrooms purchased through your green grocer. I like to use crimini mushrooms, who are in reality,  portabellos picked before they reach mature growth stage, large cap size. When picking through the mushroom bin on the produce aisle, always look at the under side of the caps and choose mushrooms whose gills have not yet opened.

Frosty Strawberry Pie
Submitted to All Recipes by: Jill D

Ingredients:

• 1 (3-oz) package strawberry flavored gelatin
• 2 cups sliced fresh strawberries
• 2 cups vanilla ice cream
• 1-1/4 cups boiling water
• 1 (9-inch) prepared graham cracker crust
• whipped cream
• walnut halves (optional)

Dissolve gelatin in boiling water and gradually add ice cream, stirring until melted.Note:If pie is to be chilled 3-4 hours before serving, increase to 1-1/2 cups water. Chill until thick but NOT set (15-25 minutes), and then fold in strawberries and pour into pie crust. Chill until firm; garnish with whipped cream and walnut halves. A very yummy summer treat....and you can substitute sugar-free gelatin. Be sure to keep it refrigerated! Garnish with whipped cream and walnut halves.
Makes 1 - 8 or 9 inch pie.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

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Tuesday Try A New Taste – Midsummer Feast

Today I am going to post the makings of a full Midsummer meal or feast – appetizer, main course, breads, dessert & beverage : ) This way, if you decide to use them, it’s all in one place *grin*

Appetizer

Ginger-Scented Tomato and Cabbage Soup with Fresh Mint
Source unknown

Ingredients:

• 4 ounces small pasta, such as alphabets
• 2 onions, coarsely chopped
• 3-5 cloves garlic, coarsely chopped
• 1 tablespoon butter
• 2 teaspoons ground ginger
• 1 small carrot, diced
• 2 cups diced fresh tomatoes
• 6 cups vegetable broth
• 10-15 fresh mint leaves
• salt, black pepper and cayenne pepper to taste

Cook the pasta, drain and set aside. Lightly sauté the onion and garlic in butter until softened. Stir in the ginger and carrot and cook for a few moments; add tomatoes, broth and cabbage. Cook over medium heat until the vegetables are tender (15-20 minutes). Adjust seasoning. Ladle the soup over several spoonfuls of pasta per person. Season each portion with a sprinkling of fresh mint and serve immediately.

Main Dish:

Summertime's Bounty Pie
found at Recipe Source

Ingredients:

• 1 Envelope Soup Mix (Choose one of the following soup mixes to use in the recipe: Onion, Onion-Mushroom or Beefy Onion)
• 1 1/2 lb Lean Ground Beef
• 2 c Fresh Bread Crumbs
• 8 oz Sour Cream or Plain Yogurt
• 1 Large Egg
• 1/4 t Thyme or Basil Leaves
• 1 T Unbleached All-Purpose Flour
• 6 oz Shredded Cheddar Cheese
• 3 1/2 c Hot Cooked Assorted Veggies

Conventional Directions:

Preheat oven to 350 degrees F. In large bowl, combine soup mix, ground beef, bread crumbs, sour cream or yogurt, egg and thyme or basil. Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom and sides of prepared pan, shaping edges 3/4 inch above pan and forming a center "well." Bake 40 minutes, drain. Fill with 3/4 cup cheese, then vegetables and remaining cheese. Bake an additional 10 minutes or until cheese is melted.

Microwave Directions:

In 9-inch glass pie plate, prepare ground beef mixture as above. Heat, uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes; drain. Fill as above and heat 3 minutes on HIGH (Full Power) 3 minutes or until cheese is melted. Let stand covered 5 minutes before serving.
Makes 6 Servings.

With Bread : )

Solstice Herb Bread
Found at Ashling’s Enchanted Forest

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

Preheat oven to 375 F. 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 for 40-45 minutes. Brush top with butter or margarine and remove from pan to cool.

Dessert:

* Mocha Cream Icebox Pie *
Found at CD Kitchen

It's summertime - when everyone looks forward to the season's festive, holiday, outdoor picnics and barbecues. There's no better way to prepare for summer celebrations than with an array of simple desserts guaranteed to dazzle and delight. If you're looking for something really different, try a delicious Mocha Cream Icebox Pie. It makes a spectacular treat that is sure to have them asking for seconds.

Ingredients:

• 1/2 cup strong coffee, espresso, or coffee liqueur
• 1 half-gallon vanilla ice cream, softened
• 2 chocolate premade cookie crusts
• whipped topping
• liquid chocolate topping

Blend strong coffee with softened ice cream. Divide ice-cream mixture into two premade cookie crusts. Top with whipped topping, cover with plastic lid and pop into the freezer. When guests arrive, cut out a wedge and drizzle with liquid chocolate topping.

And every good meal needs an accompanying beverage:

Iced Apple Jasmine Tea
unknown source for recipe, Sarah the SwampWitch added the magical attributes from her BoS

Magical attributes of Jasmine: Love, prosperity, meditation, psychism, Moon.
Magical attributes of raspberries: Protection; love.
Magical attributes of Apples: Love, good luck, Wise choices, Health, Insight.
Magical attributes of honey: attraction, solar magic. (Additional Honey uses can be found here, here & here.)
Magical attributes of lemons: Longevity, Purification, Marriage, Joy, Faithfulness.

Ingredients:

• 8 oz. cold Jasmine tea
• 1/2 c. fresh raspberries
• 1/2 c. apple juice
• 1 c. ice
• 1 tsp. honey
• 1 Tbsp. lemon juice

In a blender, combine all ingredients.Blend until smooth and serve over ice in a tall glass.
Makes four 6-ounce servings.

And as an after dinner relaxer – ok, it probably won’t relax you, but you know what I mean lol:

Capaleeno
From Cook’s Recipes

Ingredients:

• 1/4 cup malt or frappe powder
• 1/4 cup milk
• 1 cup ice
• 1/4 cup espresso
• 1 tablespoon chocolate syrup

Place ingredients into blender, blend until smooth and serve.
Makes 1 serving.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader's personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from `this blog.

Tuesday Try A New Taste – May Day Maple Bread

May Day Maple Bread
from Spirit Raven

Ingredients:

• 1 Envelope Dry Active Yeast
• 1 TBS Baking Powder
• 1/3 Cup Real Maple Syrup
• 1/2 Tsp. Salt
• 1/4 Cup Warm (105 degree F) Water
• 1 Cup Coarsely Ground Hazelnuts
• 3 Cups Flour
• 1/4 Cup Shortening
• 3 TBS. Packed Brown Sugar

Dissolve the yeast and maple syrup in the water. Mix 1 ½ cups of the flour with the brown sugar, baking powder, salt, and hazelnuts. Cut in the shortening using a fork. Add the yeast to the mixture; stir. Slowly add the remaining flour until the dough is easy to handle. Turn onto a lightly floured surface; knead for 1 minute. Cover, let rise for 15 minutes. Form into a round or oval; place on a greased cookie sheet. Let rise for 30 minutes in a warm spot. Preheat the oven to 350 degrees F. Slice the image of a heart into the top of the bread. Bake for 30 minutes. The bread is done if the loaf sounds hollow when tapped. If desired, the loaf can be brushed with a little syrup and butter during the last 5 minutes of baking.

Yield: 1 loaf.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader's personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Tuesday Try A New Taste – Chicken Barley Stew with Herbs & Irish Soda Bread

Chicken Barley Stew With Herbs
From University of North Carolina Recipes

Comment: This is originally an Anglo-Saxon recipe. The original calls for rabbit, but chicken is just as good.

Ingredients:

• 2-3 LB chicken breasts on the bone
• 2 Tablespoons Butter
• 1 LB leeks (3-4 large ones, 4-5 little ones) thickly cut. May substitute onions
• 4 cloves garlic, chopped fine
• 6 oz barley
• 3 Tablespoons red wine vinegar
• 3 3/4 cups water
• 2 bay leaves
• 1 Tablespoon dried sage

In a large Dutch Oven, melt the butter, then fry the leeks and garlic in the butter. Add the chicken and brown. Add remaining ingredients, reserving the sage. Bring to a boil, then reduce and simmer for 1 to 1-1/2 hours. Remove chicken from pot and let cool. Remove meat from bones and add back to the pot. Add sage. Stir well and serve. Leftovers freeze well.
Serves 8.

Irish Soda Bread (Cuz stew needs biscuts!)
From The Website of Ireland

Ingredients:

• 1 1/2 cups All-purpose flour -- unbleached, enriched
• 1 1/2 cups Whole wheat flour -- stone-ground
• 1/4 teaspoon Kosher salt
• 1/2 teaspoon Baking soda
• 1 1/4 cups Buttermilk

Set the baking rack in the center of the oven and place a baking stone (if available) on the rack. Preheat the oven to 375. In a mixing bowl, combine the dry ingredients. Mix to incorporate. Make a well in the center of the dry ingredients and add the buttermilk. Mix quickly to incorporate the milk evenly. It may be easier to mix with the hands than with a spoon. Form the dough into a loaf shape and place in a nonstick 8 1/2-x 4 1/2 x 2 1/2" loaf pan. Place in the preheated oven and bake for 50-55 minutes, until well browned and a skewer inserted in the center comes out dry. Remove from the oven and the baking pan. Place on a wire rack to cool.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader's personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Tuesday Try A New Taste - Hot Cross Buns

"Hot cross bun, a round bun made from a rich yeast dough containing flour, milk, sugar, butter, eggs, currants, and spices, such as cinnamon, nutmeg, allspice, and cloves. In England, hot cross buns are traditionally eaten on Good Friday; they are marked on top with a cross, wither cut in the dough or composed of strips of pastry. The mark is of ancient origin, connected with religious offerings of bread, which replaced earlier, less civilized offerings of blood. The Egyptians offered small round cakes, marked with a representation of the horns of an ox, to the goddess of the moon. The Greeks and Romans had similar practices and the Saxons ate buns marked with a cross in honor of the goddess of light, Eostre, whose name was transferred to Easter. According to superstition, hot cross buns and loaves baked on Good Friday never went mouldy, and were sometimes kept as charms from one year to the next. Like Chelsea buns, hot cross buns were sold in great quantities by the Chelsea Bun House; in the 18th century large numbers of people flocked to Chelsea during the Easter period expressly to visit this establishment."

---Oxford Companion to Food, Alan Davidson
[Oxford University Press:Oxford] 1999 (p. 114)

found on The Food Timeline

* Hot Cross Buns *
From Ray

Ingredients for bread:

• 4 c pastry flour
• 2 c sugar
• ½ c ground almonds
• ½ c vegetable shortening
• 1 tube almond paste
• ½ tsp baking powder
• 1 tsp cinnamon
• 5 eggs, slightly beaten

Ingredients for icing:

• 1 c confectionary sugar
• ¼ tsp almond extract
• 1 tbsp soft butter
• 4 tsp water

Preheat oven to 375 degrees F. Combine bun ingredients in large bowl until a medium-soft dough forms. Add a little flour as needed for consistency. With your hands, shape biscuit-size balls. Slightly flatten the balls when you place them on an ungreased cookie sheet. Bake until golden brown, 15-20 minutes. Cool. Beat icing ingredients together until smooth. Frost buns with large cross (+) with icing.

 

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions / recipes on this list. It is the reader's personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog

Tuesday Try A New Taste – Chicken Barley Stew With Herbs

Yes, I know Beltane is fast approaching, and Spring is on the way. But I am looking at my window at the new 2” of snow that’s falling as we speak. erm….type. Spring may be on the way, but Winter has yet to even consider allowing her access! So, with that in mind, and  since I think stew is one of the best cold weather foods ever created, here is today’s recipe..

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* Chicken Barley Stew With Herbs *
from Red Deer & Elenya's

Comment: This is originally an Anglo-Saxon recipe. The original calls for rabbit, but chicken is just as good.

Ingredients:

• 2-3 lb chicken breasts on the bone
• 2 Tbsp butter
• 1 lb leeks (3-4 large ones, 4-5 little ones) thickly cut. May substitute onions
• 4 cloves garlic, chopped fine
• 6 oz barley
• 3 Tbsp red wine vinegar
• 3 3/4 cups water
• 2 bay leaves
• 1 Tbsp dried sage

In a large dutch oven, melt the butter, then sauté`e the leeks and garlic in the butter. Add the chicken and brown. Add remaining ingredients, reserving the sage. Bring to a boil, then reduce and simmer for 1 to 1-1/2 hours. Remove chicken from pot and let cool. Remove meat from bones and add back to the pot. Add sage. Stir well and serve. Leftovers freeze well. Serves 8.

And what is stew without bread..?

* Irish Soda Bread *
The link I had for this no longer works :(

Ingredients:

• 1 1/2 cups All-purpose flour -- unbleached, enriched
• 1 1/2 cups Whole wheat flour -- stone-ground
• 1/4 teaspoon Kosher salt
• 1/2 teaspoon Baking soda
• 1 1/4 cups Buttermilk

Set the baking rack in the center of the oven and place a baking stone (if available) on the rack. Preheat the oven to 375. In a mixing bowl, combine the dry ingredients. Combine thoroughly. Make a well in the center of the dry ingredients and add the buttermilk. Mix quickly to blend the milk evenly. It may be easier to mix with the hands than with a spoon. Form the dough into a loaf shape and place in a nonstick 8 1/2-x 4 1/2 x 2 1/2" loaf pan. Place in the preheated oven and bake for 50-55 minutes, until well browned and a skewer inserted in the center comes out dry. Remove from the oven and the baking pan. Place on a wire rack to cool.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions / recipes on this list. It is the reader's personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Tuesday Try A New Taste – Brigit’s Serpent: A Baking Meditation

* Brigit's Serpent: A Baking Meditation *
By Starhawk, Diane Baker and Anne Hill

Early on Brigit's morn
Shall the serpent come from the hole,
I will not harm the serpent,
Nor will the serpent harm me.

You will need:

• 4 C flour
• 3 T sugar
• 1 t salt
• 1 T double acting baking powder
• 4 T butter or margarine at room temperature
• 1 1/2 C milk (or soy milk)
• jam
• dried fruit (cranberries, apricots, raisins, currants or cherries)

Set aside six raisins or cranberries. Chop the remaining dried fruit until you have a cup and place it in a bowl. Cover it with water and let it soak. Put the flour, sugar, salt and baking powder into a sifter. As you sift them together, say thank you for the different kinds of grains and foods that grow out of the earth. Cut the butter into small pieces, add to dry ingredients and mix, using your fingers. Say think you for any of the extra good things in your life - the things that you don't need but that make life more fun or richer, like butter on bread. The butter should end up so well mixed in that you can hardly see it, the four just looks a bit grainer than before. Make a well in the center of the mixture. Think about the well you have inside you, and what you need right now to fill it up. Pour the milk into the well, remembering that the Goddess always does fill our well of love and joy and ideas, and thanking her. Mix everything together, kneading it with your hands just enough to make it stick together. Don't knead it too much or it will get tough. Divide the dough into three parts. On a floured pastry board, roll and pull one section of the dough until it makes a long thin cylinder. Then roll it lengthwise with a floured rolling pin until it is even longer and thinner. IF you don't have room on the board, use the table. The dough should end up about 1/4 inch thick or slightly less. Spread jam on the dough, not quite to the edge. Make a line of the dried fruit all along the jam-covered dough. Think about what in your life you would like to see bear fruit, what poems you'd like to write, what pictures you'd like to paint, what creative things you'd like to do, and ask Brigit's blessing. Fold the dough up and over the fruit, so that you make a long tube. Pinch the seams shut. Grease and oil a cookie sheet. Place the tube on the cookie sheet and form it into a loose, open spiral. Form one end into a triangular serpent's head and place raisins or cranberries for eyes. Repeat with the other two sections of dough. Bake at 450 degrees for 20 to 25 minutes. Baking temperature is important. If your oven is not reliable, take special care. Before serving, say:

Brigit, we offer you this serpent,
Made of grain, and milk,
With thanks for the food that feeds our bodies,
The fire that feeds our spirit,
And the waters of healing.

Break off pieces and feed each other, saying:

May Brigit's serpent bring you inspiration.

Tuesday Try A New Taste – Yule/Christmas Feast!

Well, the big day is almost upon us! For today’s post, I am going to give you a full Yule/Christmas meal, complete with appetizers, salad, main course, dessert, after dinner drinks, before dinner drinks, witchlet drinks *grin* and of course, what would a Christmas dinner be without fudge..?

Appetizers

* Holiday Cheese Balls *
Posted by Susie

Ingredients:

• 1-8 oz pkg cream cheese
• 2 green onions (chopped)
• 1 pkg Carl Buddig beef (chopped)
• assorted crackers

Directions:

Combine all 3 ingredients together and form a mixture into a ball. Let set overnight in the fridge. Serve with a variety of crackers.

Dawtch’s Cheese Ball
by Me :)

Ingredients:

• One lg. container of Cream cheese with chives & onions (yes, I cheat…lol)
• One pound of deli shaved Honey Ham
• Ritz, Townhouse or Club – I prefer the Ritz in Holiday shapes for this particular situation…or whatever kind you like. You can use several different kinds for a pretty presentation :)

Directions:

Empty the cream cheese into a medium sized mixing bowl. Mash & mix until softened (I use a wooden utensil for this, but is personal preference, really). Take the ham out of the bag and place on a cutting board. If it was well shaved by the deli, all you need to do is pile it up, and make thin slices, each direction,  to get the perfect size pieces. Once the cheese is softened a bit, add the ham to it and mix well – this can take some serious energy to complete…When it is mixed well, form into a ball shape, and place in the center of a plate, or one of those serving dish thingys, and surround with crackers. I always try to let it sit out for about an hour or so to make it soft enough to serve. Always a big hit!

Salad

* Yule Salad *
Recipe by Joanna L. Davis (aka Althaea)
from Storm Wing’s Wicca Page

Ingredients:

• 1/2 bag fresh cranberries
• 3 lg stalks celery
• 3-4 large carrots
• 1 large orange
• 1 can crushed pineapples
• 1 cup chopped pecans (or walnuts, your preference)
• 1 large (or 2 small) box raspberry, or raspberry-cranberry Jell-O
• 1/2 cup sugar
• 1/4 cup water

Open can of pineapples and drain, saving the juice. Put aside. Mix the saved juice from the pineapples and 1 cup of cold water together. Prepare Jell-O according to directions, but where the directions call for 2 cups cold water, use the 1 cup cold water/pineapple juice mixture. Before you add the cold mixture to the hot, add the sugar to the hot Jell-O mixture, and dissolve, then add cold water/pineapple juice mixture, combine well and refrigerate. Be sure to put into a large salad or mixing bowl. Shred the carrots finely - put aside. Finely chop celery with a knife or food processor. (I only like the flavor of celery, not the texture, so I use the blender to chop it up very fine). Chop or crush walnuts. Grate orange peel with fine grater (a cheese grater will do). Peel orange and clean as much of the pith (the white stuff) away as possible, and section by hand. In a blender put the cranberries, one handful at a time into the water and chop finely. Add the orange sections and chop more coarsely (using the pulse button on your blender). Add to the Jell-O mixture. Add all other ingredients to the Jell-O mixture and mix well. Refrigerate over night.

Topping for salad:

You may top with whipped cream or Cool Whip, but I love this topping the best, it is a nice accent to the sweetness of the salad.

Ingredients:

• 1 cup sour cream
• 1 cup real mayonnaise

Blend well and place by the tablespoonful on top of the jelled salad. Enjoy!! Happy Yule!

Breads

* Sweet Bread for Yule Rituals *
From Talmira Lowe

Ingredients:

• 1 ½ oz Active Dry Yeast
• ½ cup Sugar
• 1 cup milk
• 3 eggs, well beaten
• 2 ½ lbs. (10 cups) flour (I use unbleached flour)
• 1 pint milk
• ½ tsp salt
• ½ lb. Butter or margarine
• ½ pt sour cream
• 1/4 lb shortening
• 1 tsp vanilla

Soften yeast in lukewarm water. In large bowl, place flour, butter and shortening; mix with hands. Add sugar, milk, salt and sour cream; continue mixing. Add softened yeast; mix. Add eggs and vanilla; mix well. Knead well for 10 minutes. Roll into a long roll and cut in 6 equal parts. Roll each part thin; brush with melted butter and fill with desired filling. Roll as a jelly roll; place on greased cookie sheet. Let rise in a warm place for 2-3 hours. Bare at 350 degrees for 30 minutes. When done, brush with melted butter.

Fillings:

*Nut Filling

Ingredients:

• 1 lb ground nuts (I prefer walnuts for this)
• 1 ½ cups sugar
• 1 cup white raisins
• 2 tsp. Cinnamon
• warm milk

Add enough milk to make a spreading consistency. Combine ingredients and spread on dough.

*Poppy Seed filling:

Ingredients:

• ½ lb ground poppy seeds
• ½ cup scalded milk
• 3/4 cup sugar
• 1 tbs melted butter

Combine all ingredients well. Spread on dough.

This bread is also great with prepared plume butter, apricot butter, apple butter try many different filling you will love them.

Main Course Choices

*Chicken Wreath*
Posted by Susie

Ingredients:

• 2-8 oz cans Pillsbury crescent rolls
• 5 oz can chicken drained
• 2/3 can cream chicken soup
• 4 oz Monterey jack cheese
• 1 onion
• 1 red pepper
• 3/4 cup sm broccoli cuts
• 1/4 cup water chestnuts

Directions:
Pre-heat oven to 350 degrees. Chop all veggies very tiny or use food processor. Flake chicken up small as well. Combine all but the dough in a bowl. Arrange crescent triangles in a pan so the bases are overlapping a little and the points are pointing out. Scoop filling onto widest part of each triangle. Fold each point of dough over filling and tuck under the base at the center. Filling will not be completely covered. Bake 25-30 minutes or until golden brown. Cut with pizza cutter and serve.

 

* Brazos Turkey Chili *
Posted by Susie

Ingredients:

• 4 red chili peppers
• 4 green chili peppers
• 1 onion
• 6 garlic cloves
• 2 tblsp cumin seeds
• 3 tblsp chili powder
• 1 tblsp coriander
• 1 tblsp cinnamon
• 1 tblsp pepper
• 2 lb ground turkey
• 3 tblsp oil
• 4 cups tomatoes
• 2 cups chicken broth
• 1 cup beer
• 7 oz jalapeno
• 1/4 cup baking cocoa
• 1 tblsp green onions
• 2 tblsp cilantro
• 1/4 cup sour cream

Directions:
Lightly toast red and green chili peppers on a griddle. Cover with boiling water and let sit 15 mins. Drain and blend in a food processor, adding just enough soaking liquid, to make a paste; set aside. In a lg. skillet, sauté chopped onion, crushed garlic cloves, and cumin seeds over medium heat for about 10 mins. Add the chili peppers paste, chili powder, coriander, cinnamon, and pepper, sauté for 5 mins., set aside. In a large kettle brown ground turkey in oil, add chopped tomatoes, chicken broth, beer, and chopped jalapenos. Add the vegetable mixture and bring to a boil, reduce the heat, and simmer uncovered for 30-45 mins. Just before serving, stir in unsweetened baking cocoa. Garnish with chopped green onions, cilantro, and sour cream

 

Dessert

* Granny's Dark Christmas Cake *
From Sam

Ingredients:

• 6 eggs
• 1 lb softened butter (room temp not melted)
• 1 lb flour ( all purpose sifted)
• 1 lb sugar (white)
• 2 lbs currants
• 2 lbs raisins
• 1/2 lb of cherries (candied)
• 1/2 lb of mixed peel or dried candied fruit
• 1/2 lbs of nuts (any kind - optional)
• 2 tbsp. baking powder
• 1/2 tsp allspice
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1 tsp lemon extract
• 1/2 tsp clove (ground)

Choose one or other: 1 10-12 oz bottle of maraschino cherries (juice and all) *or* 1 med can of crushed pineapple (juice and all) Choose one or other: Booze of any kind 4 oz in cake and the remaining 8 oz for marinade (Brandy or Dark Rum are very nice) *or* 4 oz of orange or pineapple or apple juice.

This recipe makes a small 3 tiered wedding cake or 2 medium fruitcakes in 8x8x 4 inch pans. Preheat oven to 250 degrees. Place a small tin of water in the bottom of the oven. Line the cake pans with oiled brown paper or parchment paper. In a very large bowl mix all the dry ingredients. In a separate bowl beat the eggs into the softened butter until creamy. Add the egg mixture to the dry ingredients along with all the fruit, fruit juices, and 4 oz of liqueur. Mix well. You may need a spare pair of arms to mix the batter as it is heavy and stiff and very tiring to mix well. Spoon into pans and bake. Bake until wooden skewer stuck into middle comes out clean.

Approximate Cooking times
For a 3 tiered cake: Small tins approx. 2 hours
Medium tins approx 3 hours
Large tin approx 4 hours
2 8x8 squares treat - 2 hours and test for doneness.

To Marinade
Let cake cool in pans. Lift out. Place on plate with a rim and peel off the paper. Prick all over with skewer on both sides and pour 4 oz of liquor over the cake. Turn cake over and repeat with the remaining 4 oz. Use pieces of cheesecloth to soak up all the remaining liquor and wrap each cake. Then wrap each package in foil and store in back of fridge or in cake tins in cold storage. Turn them over every 2 or three weeks. Add more booze or fruit juice to moisten cheese cloth if it feels dry. Eat anytime after 2 months. Keeps well for 4-6 months refrigerated. May be iced with almond paste or steamed and served with hard sauce like Xmas pudding.
* Hard Sauce Recipe

Note: for a perfect sauce beat long and hard until it is fluffy and smooth. This takes time.

Ingredients:

• 1/3 cup of butter (Let stand at room temp until soft but not melted)
• 1 cup of sifted icing sugar (powdered or confectioner’s sugar
• 1/2 tsp vanilla

Cream butter thoroughly Gradually beat in sugar Beat until as light as whipped cream. Beat in vanilla. Chill or serve at room temperature.

Variations on Hard Sauce:
For richer sauces beat 1/4 cup heavy cream or whipping cream and add to the Hard Sauce once made. For Brandy or Wine Flavored Sauce flavor with 1 tsp brandy or 1-3 tsp sherry instead of vanilla.
For Lemon Flavored Hard Sauce add 1/3 tsp lemon extract or 1 tsp lemon juice and 1 tbsp grated lemon rind instead of vanilla.
For Mocha Hard Sauce flavor with 2 tbsp strong coffee and 2 tsp dry cocoa instead of vanilla.
For Orange Hard Sauce use 2 tbsp orange juice and 2 tbsp grated orange rind instead of vanilla.

Beverages

* Christmas Cappuccino *
by Yvonne Womack, found at Pastry Wiz

 

Ingredients:

• 1 1/2 c Espresso beans
• 3 c Boiling water
• 2 tbs Sugar
• 1 Vanilla bean, split
• 4 c Milk
• 4 oz. bittersweet chocolate chopped
• Whipped cream - optional

In a coffee mill, finely grind the beans. In a coffee maker, brew the espresso with the boiling water. Meanwhile, in a small bowl, combine the sugar and cinnamon and set aside. Using a small knife, scrape the seeds from the vanilla bean into a medium saucepan. Pour in the milk and scald over moderate heat, about 5 minutes. Remove from heat, add chocolate and stir until melted. Cover and keep warm over very low heat. Divide the hot espresso into 4 cups. In a blender, begin whipping half of the warm chocolate milk at low speed. Gradually increase the speed to high and blend until frothy, about 1 minute. Pour the chocolate milk into the cups of coffee, stir briefly and top each serving with some of the milk froth. Sprinkle the reserved cinnamon sugar on top. Serve immediately with a dollop of whipped cream, if desired.

* Colonial Hot Buttered Rum *

found at Recipe Source

Ingredients:

To serve 2:

• 2 tablespoons brown sugar                  
• 4 teaspoons butter – softened
• 1 cinnamon stick
• 1 whole clove
• 1 dash ground cinnamon
• 1 dash ground nutmeg
• 1 1/2 cups warm water
• 1/2 cup rum

To Serve 15:

• 2 cups brown sugar
• 1/2 cup butter
• 1 pinch of salt
• 3 cinnamon sticks
• 6 whole cloves
• 1/2 tsp nutmeg
• 2 cups rum

For both:

• heavy cream, whipped
• nutmeg

For 2 servings: In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg. Stir in the warm water. Micro-cook, uncovered. on 100% power for 3 to 4 minutes or till steaming hot. Stir in the rum. Serve in mugs. Garnish with lemon slices, or cinnamon stick, broken in half to make 2, if desired. Or top with heavy cream, sprinkled with nutmeg

For 15 servings: Put all ingredients, except rum, cream and nutmeg into crockpot. Add 2 quarts hot water. Stir well. Cover pot and cook on low for 5 hours. Add rum; stir to blend. Serve from pit in warm mugs with a scoop of whipped cream & a dusting of nutmeg.

* Wassail Bowl With Baked Apples *
Posted by Kriss

Ingredients:

• 3 large cooking apples cored
• 1 gallon of Cider, apple
• 6 whole cloves
• 6 whole allspice
• 2 tsp of ground nutmeg
• 16 ounce can of frozen orange juice concentrate
• 16 ounce can of frozen lemonade concentrate.
• 1 cup of brown sugar, packed sugar
• short cinnamon sticks

Preheat oven to 350' Cut apples in half crosswise and place cut size down, in a 13"x9" baking dish (see ya cut them crosswise, you have our Mothers Pentagram!). Bake 25 minutes or until the apples are fork tender. Meanwhile, in covered 6 quart saucepot, over low heat, simmer 2 cups of cider, cloves, allspice, and nutmeg 10 minutes. Add remaining apple cider, undiluted lemonade and orange juice concentrates and brown sugar. Heat until hot, but no boiling, stirring occasionally. Pour hot cider into a heated large punch bowl (always heat the punch bowls or they can crack when you pour hot liquid in them. Just put it in the oven on warm, not directly on the oven rack, but on a kitchen towel that is on a cookie tray.) Float apples, skin side up, and sprinkle tops with a little sugar. To serve, ladle about 1/2 cup of the hot punch in a punch cup and add a short cinnamon stick to each serving.

* Hot Chocolate A La Jena *
Posted by Jena

Need:

• Hot chocolate mix - any kind
• Milk (has to be milk or a milk -soy thingy)
• Wallymart's Sam's Choice Mint Cups (the ones covered in chocolate that are waaaaayyyy hip-spreading when you eat the whole bag in one sitting)

Heat your milk to scalding, add two or three of the mint cups, stir until they are melted in, and add your hot chocolate mix to it. If you put whipped cream on top it is even nummier!

* Spiced Pumpkin Fudge *
Posted by Nem

Ingredients:

• 3/4 c. butter
• 3 c. sugar
• 2/3 c. evaporated milk
• 1/2 c. canned pumpkin
• 1 t. pumpkin pie spice
• 2 c. butterscotch baking chips
• 7 oz. jar marshmallow cream
• 1 c. chopped toasted almonds or desired nuts
• 1 t. vanilla

In heavy saucepan, combine first 5 ingredients; bring to boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234 Degrees on candy thermometer (about 4 minutes at a roiling boil). Remove from heat; stir in butter scotch chips and marshmallow cream until melted and smooth. Stir in nuts and vanilla. Pour into buttered 9x13 or larger pan. cool completely, cut into squares.
Makes about 3 pounds.

* Bailey's Irish Cream Fudge *
Unknown source

• 24 ounces milk chocolate chips
• 12 ounces semisweet chocolate chips
• 14 ounces marshmallow cream2 teaspoons vanilla
• 2/3 cup Bailey's Irish Cream liqueur
• 2 cups chopped nuts
• 4 1/2 cups sugar
• 12 ounce can evaporated milk
• 1/2 pound butter

Line a jelly roll pan (10 x 15 x 1 inch) with foil. Butter the foil. In a very large heavy bowl, place all the chocolate chips, marshmallow cream, vanilla, Bailey's Irish Cream and nuts. In a heavy saucepan, combine the sugar, evaporated milk and butter over medium heat and bring to a boil. Cook slowly, stirring constantly for 11 minutes. Pour the hot milk mixture over the chocolate chip mixture, stirring by hand. The hot milk will melt the chocolate chips and marshmallow cream. Continue to stir until everything is well blended. Pour mixture into the prepared pan and chill until set. Turn out onto a large cutting board and peel off the foil. Cut into small squares.

Store refrigerated.

Yield: about 5 pounds of fudge

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader's personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.