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Lammas, Lughnasadh Food Recipes

by Raven and Crone

IRISH STEW

1 1/2 pounds Mutton, cut into pieces
Parsley sprigs
6 Carrots, sliced
2 pounds Potatoes
Salt and pepper
1 pound Onions

Place meat and vegetables in saucepan and cover with cold water. Add salt and pepper as required and flavor with a few parsley sprigs and add carrot slices. Slowly bring to a boil and skim off the top. Simmer over a very low heat for approximately 2 hours or until the meat is tender. Note: You can probably substitute lamb for the mutton and not need to cook as long.

GAME HENS WITH ROSEMARY AND GARLIC

3 Cornish Game Hens, halved
3/4 cup Olive oil
4 Garlic cloves, crushed
3 Tablespoons Dry sherry
1 Tablespoon Fine chopped fresh rosemary
juice of 1 lemon
Salt to taste
Freshly ground black pepper to taste

Split each bird in half . Set aside. Using a very large bowl mix the remaining ingredients together. Marinate the bird halves in this mixture for 1 hour, turning often. Broil in oven 7 or 8 minutes on a side, or on a charcoal barbecue. I prefer the charcoal, but be sure the coals are not too hot. Cook to your liking.

Chicken with Brandied Fruit and Almonds

4 medium skinless, boneless chicken breast halves (about 1 pound total)
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 tablespoon olive oil
1 tablespoon butter or margarine
3 medium nectarines, pitted and cut into thin wedges*
3 tablespoons brandy
1 tablespoon lemon juice
2 tablespoons sliced almonds, toasted
Fresh oregano sprigs (optional)

Rinse chicken; pat dry. Place each chicken piece between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Combine flour, salt, and ground red pepper. Coat chicken pieces with flour mixture. In a large skillet heat olive oil and butter or margarine over medium heat. Add chicken and cook for 6 to 8 minutes or till chicken is tender and no longer pink, turning once. Remove skillet from heat. Transfer chicken to a serving platter; cover and keep warm. Add nectarines, brandy, lemon juice, and 2 tablespoons water to the skillet. Return to heat and cook for 1 minute, stirring gently. Serve the fruit mixture over chicken. Sprinkle with almonds. Garnish with oregano, if desired. *Note: Fresh plums, peaches, or pears can be substituted for the nectarines.    From Hearth & Home Witchery


GARDEN VEGETABLE COUSCOUS

1 cup couscous
1/2 small orange bell pepper, stem and seeds removed
4 small scallions, white and light-green parts only
12 small yellow cherry tomatoes, halved
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice, plus grated lemon zest, for garnish (optional)
Salt and freshly ground black pepper

Place couscous in a medium heatproof bowl. Pour 1 cup boiling water over the couscous, cover, and let stand 10 minutes. Fluff with a fork. Cut bell pepper into 1-inch-long matchsticks, and add to the warm couscous. Thinly slice the scallions crosswise, and add to the bowl. Add cherry tomatoes. In a small bowl, whisk olive oil and lemon juice together. Season with salt and pepper. Drizzle over couscous, vegetables, and toss. Garnish with lemon zest, if desired, and serve.   From Hearth & Home Witchery


Baked Polenta with Sausage and Mushrooms

Corn is abundant during this time of year and to celebrate the harvest I like to make polenta. Polenta is a traditional Italian dish made with cornmeal. It can be a bit tricky sometimes but after playing with the cornmeal a bit, you will get the hang of it.

1 tb olive oil
1 small Yellow onion; chopped
2 lg Garlic cloves; minced
1 medium Red sweet pepper, cored, seeded and chopped
1/2 lb Mild Italian sausage, loose
1/2 lb Fresh mushrooms, (white or brown), trimmed and thinly sliced
2 1/2 c Milk, broth or water
3/4 c Yellow cornmeal, preferably stone-ground
1 tb Chopped fresh sage
1 tb Chopped Italian parsley
1/4 ts Ground cayenne pepper
1 c Ricotta cheese
1/2 c gruyere or swiss cheese
Salt
Freshly ground black pepper
4 tb Butter or margarine; melted
4 tb Grated parmesan cheese

Heat olive oil in a medium skillet. Sauté onion, garlic, and sweet pepper until hot through. Add crumbled sausage and continue cooking just until meat changes color. Stir in mushrooms and cook until they release their liquid. Drain excess fat and set mixture aside.

Place milk or other liquid in a large, heavy saucepan over moderately high heat. Slowly add cornmeal, stirring briskly with a wire whisk to prevent lumping. Bring to a boil and cook 10 minutes or until mixture is very thick and smooth while stirring constantly to prevent scorching. Remove pan from heat and stir in herbs, cayenne pepper and ricotta and gruyere cheeses. Add sausage and sweet pepper mixture. Combine all parts well and then season to taste with salt and pepper. Pour mixture into two 9-inch pie plates lined with plastic wrap. Cool on a wire rack, then cover and refrigerate at least an hour, or as long as three days.

When ready to serve, preheat oven to 375 degrees. Cut polenta in wedges and place on an oiled shallow baking pan large enough to hold polenta in one layer without crowding. Drizzle with melted butter and sprinkle with parmesan cheese. Bake 15 to 20 minutes, or until polenta is lightly browned and very hot when tested with a small knife in center of wedge. Serve with a topping of Tomato Sauce and sprinkled with more parmesan cheese.

Summer Veggie Goulash for Lammas

1 lb of hamburger
3-5 lbs of potatoes, diced
3-4 ears of corn for fresh kernels
2-3 green bell peppers, diced
1 medium onion, diced
2 lbs of green beans, diced
1-2 cans of tomato sauce
1/2 c. Heinz Ketchup
Garlic Salt
Water
Fresh or dried herbs: I like rosemary, thyme, dill and/or basil

How to cut fresh kernels:
Stand ear of corn on it's end. While holding the ear at a diagonal, use a sharp, un-serrated knife to cut down the edge of the corn, freeing the corn from the ear. The kernels will fall to the bottom
(so do this on a cutting board). Turn the corn a bit and repeat. Free all the kernels from the corn before starting this recipe.

In a large pot, brown the hamburger. As it browns, sprinkle with garlic salt and pepper. You can add other spices at this stage. Once the meat is cooked, drain it and remove the hamburger. In the same pot, saute the onion in a bit of oil. After the onion has cooked for a bit, add the green peppers and saute both until they are about 3/4 cooked. Add the hamburger back as well as the potatoes, corn, and green beans. Give this all a nice good stir and add the cans of tomato sauce and ketchup. Add water until the veggies and meat are just submerged. Add the rest of the herbs and boil on medium-high, stirring occasionally. Once the potatoes are soft, it is done.

CORN PUDDING

2 cups young, fresh corn
3 eggs
1/2 cup sugar
1 cup milk
1/2 stick butter, melted
1 teaspoon salt

Melt butter into 12 X 12 glass baking dish. Beat eggs and other ingredients. Mix thoroughly and pour into dish. Preheat oven to 250 degrees. Bake for 1 hour, or until firm. A small pan of water in the bottom of the oven prevent drying. Serves 4 - 6

Corn Fritters

1 C. sifted all purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1/2 C. milk
1 teaspoon vegetable oil
2 cups cooked corn
Vegetable oil in heavy saucepan or deep-fryer

Heat 3-4 inches of oil to 375. Mix remaining ingredients except for corn with rotary beater or mixer until smooth. Stir in corn. Drop by rounded spoonfuls into hot oil. Cook until light golden brown (do not overcook or allow the oil to become too hot.) Drain on paper towels. Serves 6-8 adults  From Hearth & Home Witchery

Calendula Cornbread

For less dense bread, use all unbleached flour. If you use sorghum rather than honey, the bread will be a little darker and heavier in flavor.

3 to 4 tablespoons fresh calendula petals OR 2 to 3 tablespoons
chopped dried calendula petals
2 cups buttermilk
11/2 cups cornmeal, preferably stone-ground
3/4 cup whole-wheat flour
3/4 cup unbleached flour
11/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 extra-large eggs
1/4 cup vegetable oil or melted butter
1/4 cup honey or sorghum

Preheat oven to 375 degrees. Soak calendula in buttermilk while assembling remaining ingredients. Oil a 10-inch skillet or baking pan. Sift cornmeal, flours, baking powder, baking soda and salt into a large bowl. In another bowl, whisk eggs, then add calendula, buttermilk, oil and honey and whisk together for 1 minute. Add liquid ingredients to dry ingredients and blend well. Pour batter into prepared skillet or pan and bake for 25 to 30 minutes until golden brown, or until a toothpick inserted in the center comes out clean. Let cornbread cool for 5 to 10 minutes before cutting. Serves 8. From Hearth & Home Witchery


Corn Bread Sticks
You can find a cast-iron mold shaped like little ears of corn in kitchen supply shops.

1 cup flour
1/2 cup corn meal
1/4 cup of sugar
3/4 teaspoon salt
2 teaspoons baking powder
2 eggs
1 cup milk
1/4 cup shortening

Sift dry ingredients together, add eggs, milk, and shortening, and beat until smooth. Pour into molds and bake 425 for 20-25 minutes or until golden.

Graham Bread

2 cups graham flour
1 tsp. baking soda
1 tsp. salt
1/4 cup molasses
1 3/4 cups buttermilk
1 tsp. baking powder
2 tbl sugar
3 tbl melted butter
1 egg, beaten

Mix all dry ingredients together in bowl, and all liquid ones in another. Stir the liquid into the dry, mixing quickly and well. Bake at 350 degrees until edges pull away from sides of pan and it is golden brown, approx 30 minutes. From Patricia Telesco

Herb Flat Bread

This flatbread doesn't contain yeast, so it's quick and simple to make.

1 cup plus 3 tablespoons all-purpose flour1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh chives
1 teaspoon finely chopped fresh flat-leaf parsley
2 1/2 tablespoons vegetable shortening
3 tablespoons milk
1/2 teaspoon coarse salt , for sprinkling
1 tablespoon extra-virgin olive oil, for brushing

In the bowl of a food processor, combine the flour, baking powder, salt, sage, chives, and parsley; process for 5 seconds to combine. Add vegetable shortening and process until well combined, about 15 seconds. Add milk and 2 tablespoons water, and process until the dough comes together, about 7 seconds. Transfer dough to a lightly-flowered surface and knead for about 1 minute, forming it into a ball. Cover with plastic wrap and let stand for 30 minutes. Heat the over to 200° with a baking sheet set on the rack. Heat a medium cast-iron skillet over medium-high heat until very hot. Meanwhile, cut the dough into 3 equal pieces and form each piece into a ball. On a lightly floured surface, roll one of the pieces of dough out into a very thin circle (it should be less than 1/16 inch thick and about 6 1/2 inches in diameter). Using a fork, prick the dough 7 or 8 times. Lightly brush one side of the dough with olive oil and sprinkle it lightly with salt. Transfer round of dough, with the oiled side down, to the hot skillet and reduce heat to medium; cook until surface is covered with golden to dark-brown speckles, about 1 to 2 minutes on each side. If the flatbread begins to burn, lower the heat and continue to cook. Remove bread from skillet and transfer to the baking sheet in the oven. Repeat the rolling and cooking process with the remaining 2 pieces of dough. Cut the bread into wedges with a pizza wheel or sharp knife, and serve warm. Makes 3


Lughnasadh Sabbat Cakes
Gerena Dunwich

1 1/2 cups rolled oats
1 1/2 cups flour
4 tablespoons sugar
5 tablespoons dark brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons butter, chilled & cut into 1/2 inch bits
2 tablespoon vanilla extract
4-6 tablespoons cold water

Combine oats, flour, sugar, brown sugar, baking soda, and salt in a deep mixing bowl and stir until well mixed. Drop in butter bits and stir the oat and flour mixture together with the butter until it looks like flakes of coarse meal. Pour the vanilla extract and 4 tablespoons of cold water over the mixture. Toss together lightly, then gather the dough into a ball. (Add up to 2 more tablespoons of cold water drop by drop if the dough begins to crumble.) Wrap the dough in wax paper and refrigerate for at least 30 minutes. Preheat oven to 350 degrees. On a lightly floured surface, roll the chilled dough out into a rough rectangle about 1/8 of an inch thick. With a stick and a sharp knife, cut the dough into 2 inch triangles. Arrange the sabbat cakes about an inch apart on a large buttered baking sheet and bake in a preheated 350 degree oven for 20 minutes until they are golden brown and firm. Cool on wire racks before serving. This recipe makes 40 cakes  2 inch in size.

PITCAITHLY BANNOCK (Scottish)

8 ounces Flour
4 ounces Butter
2 ounces Caster Sugar
1 ounce Chopped Almonds
1 ounce Mixed Candied Peel

Set Oven to 325 degrees F. Grease a baking sheet . Sift the flour into a bowl. Add the sugar and butter and rub in to form a dough. Add the almonds and mix in the peel, making sure they are evenly distributed. Form into a thick round on a lightly floured surface and prick all over with a fork. Place on the sheet and bake for about 45-60 minutes. Allow to cool and serve sliced thinly and buttered. Serves 8  From the booklet Scottish Teatime Recipes


BLACKBERRY COBBLER

4 cups fresh Blackberries
3/4 cups Sugar
3 Tablespoons Flour
1 1/2 cups Water
1 Tablespoons fresh Lemon Juice
2 Tablespoons melted Butter

Pastry:
1 3/4 cups All-purpose Flour
2 Tablespoons Sugar
2 teaspoons Baking Powder
1 teaspoon Salt
1/4 cup Shortening
6 Tablespoons Heavy Whipping cream
6 Tablespoons Buttermilk

Preheat oven to 350 degrees
Place fresh berries in a lightly greased 2-quart baking dish. Combine sugar and flour; add water and lemon juice, mixing well. Pour this mixture over berries; bake at 350 degrees for 15 minutes while preparing the pastry. Increase oven temperature to 425 degrees

Pastry: Combine flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs; stir in whipping cream and buttermilk. Knead dough 4 or 5 times; roll to about 1/4" thickness on a lightly floured surface. Cut dough to fit baking dish. Place the pastry over hot berries; then brush with melted butter. Cut a few vents in the top of pastry with knife. Bake at 425 degrees for 20 to 30 minutes, or until pastry is golden brown. Serve cobbler warm with vanilla ice cream Servings: 8

Brigid's Blackberry Pie
Makes one nine-inch pie

4 cups fresh blackberries (thawed frozen is okay)
1-1/2 cups sugar
1/3 cup flour
1/4 teaspoon cinnamon
1/8 teaspoon salt
Unbaked pie crust

Preheat oven to 325 degrees F. Line a deep pie dish with the pie crust, or purchase a commercially-made one. Set aside. Mix all other ingredients together in a large mixing bowl. If it appears too "wet", mix in a little more flour (about 2 tablespoons). Turn the fruit into the pie shell and dot with butter or margarine. You can bake the pie as is, or cover it with another pie crust. If you do this, pinch down the ends to hold it to the other crust. Then score the top several times with a sharp knife. Bake for 1 hour, or until the top crust is a golden brown. (Note: A sugar-free version can be made by substituting appropriate amounts of artificial sweetener.)

(The above recipe for "Brigid's Blackberry Pie" is quoted directly from Edain McCoy's book "The Sabbats: A New Approach to Living the Old Ways", page 179, Llewellyn Publications, 1994)

Sunday Pudding

In the 19th century The Sunday before Lughnasadh once was known as Bilberry Sunday in many parts of Ireland. This traditional recipe combines the Bread, which is traditional at Lughnasadh with the berries traditionally picked then.

6 cups of some kind of berry. Traditionally it would have been bilberries, blackberries, blueberries, cranberries, raspberries, red or black currants.
1 cup sugar
loaf of good white bread that is a day or two old.

1. Wash the berries and place them in a bowl. Cover them with the sugar and leave them in the refrigerator overnight
2. The next day, pour the berries and sugar into a medium saucepan and bring to a boil. Simmer for 3 minutes or so. It should produce quite a bit of juice. Set aside to cool a bit.
3. Cut the bread into 1/4 inch slices and remove the crust. Line the bottom and sides of a 2-quart bowl with the crust less bread making sure there are no gaps.
4. Pour in half of the fruit and juice
5. Cover the entire top with crust less bread, cut to fit.
6. Pour in the rest of the fruit and juice
7. Cover the top with crust less bread.
8. Place a plate on top of the pudding and weight it down with a couple cans of food.
9. Place it in the refrigerator for at least one night, preferably two.
10. Run a thin, flexible knife around the pudding, Place a plate over the top of the bowl and flip it over onto the plate. Remove the bowl.
11. Serve with lots of fresh cream (preferably not whipped cream, but if you must use it, do).
12. This is a very rich dessert with intense flavor and should serve about 8 people. By Anna Franklin in Lammas

Marigold Custard for Lammas

2 cups whole milk
1/3 cup fresh marigold petals
1/4 tsp. salt
3 tbs.. sugar
1 to 2-inch piece vanilla bean
3 egg yolks, slightly beaten
1/8 tsp. allspice
1/8 tsp. nutmeg
1/2 tsp. rose water (available in gourmet food stores)
Heavy whipped cream

Use a spoon or fork to crush the marigold petals in a cup. Mix together the salt, sugar and spices. In a large sauce pan, scald milk with the crushed petals and the vanilla bean. Then remove the vanilla bean and add yolks and dry ingredients. Cook over low heat. When the mixture coats a spoon, add rose water and cool. Top with freshly whipped cream and for a really pretty festive look, garnish with small marigold blossoms or petals.

Calendula Cornmeal Crisps

Best to use a little whole-wheat flour for nutrition and body, but you could use all unbleached flour for a more delicate cookie. Also try almonds or pistachios in place of pecans, or cherries or chopped dried apricots in place of the cranberries.

1 cup sugar
1/2 cup fresh or dried calendula petals
1 cup pecans
3/4 cup dried cranberries
1 cup unbleached white flour
1/3 cup whole-wheat flour
1/3 cup plus 1 tablespoon stone-ground yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
Scant 1/2 teaspoon freshly ground nutmeg
12 tablespoons softened, unsalted butter cut into 12 pieces
1 extra-large egg
1 teaspoon pure vanilla extract

In a food processor, combine sugar and calendula; pulse until calendula starts to break down into smaller pieces. Transfer calendula sugar to a shallow bowl. Pulse (or chop with a knife) pecans and cranberries until coarsely chopped; transfer to a large bowl and set aside. In another bowl, combine flours, cornmeal, baking powder, salt and nutmeg. Toss to mix.

Preheat oven to 350 degrees. Measure 3/4 cup of the calendula sugar and put it in food processor with butter. Process until creamy and blended, about 1 minute, stopping to scrape sides if necessary. Add egg and pulse for about 1 minute; add vanilla and pulse to blend. Add dry ingredients and process until just blended; do not over mix.

Transfer dough to bowl with nuts and fruit; stir to distribute nuts and fruit evenly. Using a spoon or your fingers, scoop about 1 tablespoon of dough and roll it into a ball about 1 inch in diameter or slightly bigger. Roll balls in remaining calendula sugar and place on baking sheets, spacing balls about 2 inches apart. Using a flat-bottomed glass, gently press balls to about 1/4-inch thickness. (Dip bottom of glass into sugar occasionally to prevent ticking.)

Bake cookies about 14 minutes, until their edges are lightly browned. If baking two sheets at once, switch places halfway through baking time. Remove cookies from sheets immediately and cool on racks. (If the cookies cool on the pans, they will harden and break when removed.) Store in a tightly covered tin. Makes 4 dozen cookies. From Hearth & Home Witchery

SCOTTISH SHORTBREAD

3/4 cup butter, softened
1/4 cup granulated sugar
2 cups white flour
1/2 teaspoon salt

Mix butter and sugar until well blended. Work in the flour and salt. If the dough is too dry, add 1 to 2 Tablespoons (30 ml). more butter. Roll 1/2 inch thick on a slightly floured board. Cut into rectangles approx. 3/4 inch by 2 inch. Prick each rectangle twice with the tines of a fork. Bake at 350 degrees for 18-20 minutes. Makes 30 cookies.

Honey Mead

1 gallon water
2 tsp cinnamon
a sprig of saffron
2 1/2 pounds of honey
1/2 cake yeast
2 tsp ginger
5 whole cloves
2 cap fulls rosewater
12 ounces fruit or juice

Bring water to a boil with all the herbs so that a tea is formed. Add honey until dissolved, then add fruit or juice. cover tightly and boil about 15 minutes. Cool to lukewarm and add yeast dissolved in warm water. Cover with towel for two days before straining and bottling. You may have to air this periodically to prevent pressure build-up.

We try to credit all articles but sometimes don't know where they came from. Some information is our own research and some is sent into us by friends and customers. If you see something here that is yours and your not getting credit for it please contact us and we will add you as the author or remove it if requested. We want to thank everyone for sharing this wonderful information!

 



 



 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This article was published on Wednesday 16 July, 2008.
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