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 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

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 – Ostara Chicken

Ostara Chicken 
from Magick'ly Delicious 20 Recipes for the Kitchen Witch, A free ebook from Lorna Tedder, Shannon Bailey, and Aislinn Bailey

Ingredients:

• 4 tbsp butter
• 1/2 c slivered almonds
• 2 tbsp oil
• 1 3 lb chicken
• salt
• pepper

Sauce Ingredients:

• 3 oranges
• 2 tsp sugar

Melt butter in a large skillet. For prosperity of your crops (and other projects!), add slivered almonds and sauté until they are as golden as the sunlight which grows stronger with each passing day of spring. Sift the almonds out of the butter and set them aside in a round bowl, preferably yellow to symbolize the sun. Add oil to the skillet you used to sauté the almonds. Cut up chicken with a sharp knife, then sprinkle the chicken with salt and pepper. Place the chicken in the skillet and sauté it until it, too, is golden like the sun. Cover the skillet and cook on low for about 40 minutes.

While the chicken cooks, select three oranges--one for money, one for luck, and the third for love in the new season. Imagine the fortunes that come with each. Make a small hole in the top of the first two oranges and squeeze the juice into a cup. Peel the third oranges with your bare hands, remove the seeds and skins and place meat of the orange in the cup with the juice. Remove the chicken from the skillet and reserve the cooking juices from the skillet. Mix the squeezed orange juice, orange "meat," and sugar in the skillet with its reserved juices. Boil for about 2 minutes or until the mixture thickens to sauce. While the sauce boils, visualize the coming of a season filled with light and warmth and the return of prosperity and hope. When the sauce is ready, pour it over the chicken. Sprinkle the almonds over the entire dish and serve hot--like the sun.

Makes 4 servings -- perfect for a small Ostara feast.

(If you can't make the meal exactly as described or don't like an ingredient,not to worry - the real secret ingredient in these kitchen spells is YOU, not the garlic! Feel free to improvise!)

(From Gifts for the Goddess on a Warm Spring Morn C2001 by Lorna Tedder and Aislinn Bailey. Visit Spilled Candy for more free ebooks and magickal tips and crafts. You may freely copy, distribute, or post it to members of your circle, organization, newsletter subscribers, and/or web site with only two rules: You must print the notice at the bottom of each recipe whether you reprint the recipes individually or the entire book. The recipes have been copyrighted; therefore, the notice must stay intact.Failure to do so will be considered a violation of copyright law (not to mention karma). You must not accept any payment for use of the recipes in this book or include them in a collection for sale without obtaining express written permission from Spilled Candy Books, P O Box 5202, Niceville FL 32578.)

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 - Chicken Tequila Fettuccini

 

Well, Imbolc is less than a month away, so if I am going to do holiday associations for it, I guess I better get on the ball…I will try to keep to the layout, which means the general Imbolc info will come on Saturday or Sunday…I need to set up something for Saturdays that will be useful, but readily enough available that I can get it up & out in the short time I have available to me on Saturday mornings. Any suggestions..?

Anyways, in the spirit of “following a plan” (something we Aquarians don’t really seem to be too good at…) Here is today’s Try A New Taste:

* Chicken Tequila Fettuccini *
From Lady K (link no longer valid :(  ) 

Imbolc is celebrated as a beginning for the spring season. Although Ostara officially marks the first day of spring, Imbolc represents the time just  before spring blooms, where it silently prepares itself for that bloom.  Imbolc literally means's "in ewe's milk", meaning that this is a time of nurturing and preparing for a flourish to come. This day symbolizes the sun  God feeding from the mother Goddess, growing and gaining strength. Imbolc is  a time of growth, spiritually and emotionally. Imbolc is often called Oimelc, Candlemas and the feast of Brighid (an Irish Goddess most often  associated with this sabbat.) Traditionally spicy foods and dairy products correspond with this sabbat. Curries are generally cooked because they combine that spiciness with milk or cream, however since many people don't care for Indian or Thai curries, the recipe I provide is a very tasty alternative.

Ingredients:

• 1 (16 ounce) package fettuccini
• 1/3 cup fresh cilantro, chopped
• 2 tablespoons minced garlic
• 2 tablespoons minced jalapeno pepper
• 3 tablespoons butter or margarine
• 1/2 cup chicken stock
• 3 tablespoons tequila
• 2 tablespoons lime juice
• 3 tablespoons soy sauce
• 1 1/4 pounds chicken breast meat, cubed
• 1/4 medium red onion, sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1 1/2 cups heavy cream

In a medium saucepan, sauté the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside. Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, sauté the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
Meanwhile, cook fettuccini according to package directions. When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.

Serves 4

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.