Blackberry Cobbler
Brown Rice with Pine Nuts
Corn Pudding
Game Hens with Rosemary & Garlic
Irish Buttermilk Bannock
Pitcaithly Bannock
Potato, Artichoke & Leek Soup
Real Irish Stew
Scots Shortbread
recipes can be found here:
http://www.unc.edu/%7
Ereddeer/recipe/rec_lughnasad
.html
Fresh herbs, fruits and veggies. Bake corn bread sticks, collect blackberries and make a pie marked with a solar cross. Sprout wheat to add to homemade bread. Drink cider. Gather berries for use in recipes or wine-making. (Yum). Rose petal wine would be appropriate.
http://www.earthwitchery.com/
index.html
by Holly Ruggiero
Frytour of Erbes
salad with Blackberry Vinegar
Herbed Trout and Armoured Turnips
Covenstead Bread
Fig Pudding with a Red Wine Sauce
serve with currant or apricot wine or apple cider
Frytour of Erbes (Herb Fitters)
by Julie R., Pacific Northwest
"This is from 14th Century England. Use fresh herbs."
Makes about 3 dozen 2-1/2" fritters.
3 cups all-purpose flour
2-1/4 cups water
1/4 teaspoon yeast
1/8 teaspoon salt
vegetable oil for frying
2-1/2 teaspoons chopped sage
1-1/2 teaspoons chopped thyme
6 tablespoons chopped parsley
1 tablespoons chopped oregano
honey, to top fritters
Dissolve yeast in 1/2 cup water.
Add salt to flour; when yeast is foamy, add yeast and rest of flour to water.
Let sit while you chop and ground the herbs.
Divide batter in 4 portions.
Add one kind of herb to each portion, (or add four times as much of any one of the herbs to the whole batter).
Fry in 1/4" deep oil by the 1/2 tablespoonful.
Serve with honey.
Blackberry Vinegar
Often used as a beverage this makes a nice salad dressing.
blackberries, clean and dry
malt vinegar
granulated sugar
Place berries in an earthenware vessel.
Cover with vinegar.
Let stand three days (this will draw out the juice from the berries).
To strain place cheesecloth over a bowl, pour in the mixture.
Let strain several hours.
Measure the amount of liquid you have (discard berries).
You will need 1 pound of sugar for every pint of liquid.
In a pan boil vinegar with sugar gently for 5 minutes.
Cool.
Herbed Trout
Use fresh herbs any will do but these are recommended.
4 small fresh trout, cleaned
4 sprigs rosemary
10-12 mint leaves
4 sprigs fresh thyme
3-4 sage leaves
6 tablespoons butter, softened
1 teaspoon salt
1/2 teaspoon pepper
Place a spring of rosemary down the center of the trout.
Chop the remaining herbs and blend them into the butter along with the salt and pepper.
Coat the trout on both sides with the herbed butter.
Barbecue or bake fish until cooked through and the flesh flakes easily.
Every now and then brush the trout with the butter.
Armoured Turnips
by Julie R., Pacific Northwest
"This is from 15th Century Italy."
1 pound turnips (about 5 little)
10 ounce cheddar cheese, sliced
2 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon pepper
Preheat oven to 350°F.
Boil turnips about 30 minutes.
Peel and slice thin.
Layer turnips and cheese in a 9" x 5" baking dish.
Sprinkle each layer with spices and dot with little butter.
Bake 30 minutes.
Covenstead Bread
by Spirit Online
Printed with permission.
If you don't have citron available use a combination orange and lemon peels.
3/4 cup water
1/2 cup honey
1/2 cup finely chopped citron
1/2 cup granulated sugar
2 tablespoons anise seeds
2-1/3 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
Preheat oven to 350°F.
Bring the water to a boil in a saucepan.
Add honey, citron, sugar, and anise seeds.
Stir until the sugar completely dissolves and then remove from heat.
Sift together flour, baking soda, salt, and spices, and fold into the hot honey mixture.
Turn the batter into a well-greased 9 x 5 x 3-inch loaf pan.
Bake one hour.
Turn out on a wire rack to cool.
This recipe yields one loaf of bread, and improves in taste if allowed to stand for 24 hours.
Fig Pudding with a Red Wine Sauce
pudding
2-1/2 cup sifted all-purpose flour
1/2 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup butter
2 eggs
1 teaspoon vanilla
1 cup molasses
2 cup finely chopped dried figs
grated zest of 1/2 lemon or orange
1 cup buttermilk
sauce
1/2 cup butter
1 cup granulated sugar
2 eggs
3/4 cups dry red wine
grated zest of 1/2 lemon or orange
1/4 teaspoon nutmeg
Make the pudding: Preheat oven to 325°F.
Grease a baking pan.
Combine baking soda, baking powder, cinnamon and salt, set aside.
Cream butter until soft.
Beat in eggs, vanilla, and molasses until fluffy.
Stir in figs, lemon zest and buttermilk.
Stir in the dry ingredients.
Pour into baking pan and bake about 1 hour or until done.
Make the sauce: Cream butter and sugar until light.
Beat in the eggs.
Stir in the red wine, lemon zest and nutmeg.
Just before serving, beat sauce over hot water in double boiler. Heat thoroughly.
Serve over with hot pudding.
http://www.web-holidays.com/lammas/
by RecipeSource.com
6 quart popped popcorn
1 cup butter
2 cup brown sugar, packed
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
Preheat oven to 250°F
Put popped corn into buttered roasting pan.
Melt butter in saucepan, stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly.
Boil further without stirring for 5 minutes then remove from heat.
Stir in vanilla then soda. Stir well.
Pour over corn, stir well.
Bake an hour, stirring every 15 minutes.
Any extract flavor can be used, try rum, or cherry!
by RecipeSource.com
1 package active dry yeast
1 cup warm (100 degrees) water
1/2 teaspoon salt
2 tablespoons olive oil or salad oil, divided
3/4 cup cornmeal
2-1/4 cups all-purpose flour, divided
1 cup corn kernels, fresh/frozen
2 tablespoon minced fresh sage leaves
1 small red onion (about 3 oz.), thinly sliced
1 tablespoon lemon juice
1/2 cup shredded Jack cheese
In a large bowl, sprinkle yeast over water; let stand about 5 minutes.
Stir in salt, 1 tablespoon oil, cornmeal, and 1 cup flour.
Beat with a mixer until dough is stretchy, 3-5 minutes.
Stir in 1 more cup flour.
Coat a board with remaining flour.
Knead dough on board until smooth and elastic, add more flour if
dough sticks.
Place dough in a bowl, cover, let rise in warm spot, about 45 minutes.
Punch dough down.
Pour remaining oil in 10" x 15" baking pan.
Turn dough in oil to coat, then press and pat dough evenly to fill pan.
Sprinkle with corn and sage; press firmly into dough.
Separate onion slices into rings and mix with lemon juice.
Scatter onion rings over dough and press down gently.
Cover pan and let dough rise, abut 30 minutes.
Bake uncovered, on lowest rack in 400 degree oven until dough is well browned on edges and bottom, about 35 minutes.
Sprinkle with cheese and bake 2 more minutes.
Serve hot, warm, or at room temperature.
Cut into squares.
Serves 12. Per serving: calories 161 (22% from fat), fat 4 g, cholesterol 5 mg, sodium 120 mg.