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| Litha (Mid- Summer) Recipes Baklava Makes 10 pieces Ingredients 6 large sheets of filo pastry 75g/3oz/6tbsp. of butter, melted 225g/8oz/2 cups chopped, mixed nuts (like almonds, pistachios, walnuts, hazelnuts) 50g/2oz/1 cup fresh breadcrumbs 5ml/1tsp ground cinnamon 5ml/1tsp mixed spice or allspice 2.5 ml/half a tsp grated nutmeg 250ml/8 fl oz/1 cup honey 60ml/4tbs lemon juice Preheat oven to 180C/350F/Gasmark 4. Butter an 18x28cm/7x11in pan. Unroll the pastry (very carefully, it rips easily), brush one sheet with melted butter and line the pan with it, carefully working it up the sides. Keep the rest of the dough covered with a damp towel as you work to keep it from drying out. Brush 2 more sheets with emlted butter and lay on top of the base sheet, letting the edges hang over the sides of pain. Mix together the nuts (I prefer to give them a pounding in the mortar and pestle to give them a finer texture), breadcrumbs and spices in a bowl and then spoon this mixture into the lined tin. Cut the remaining three sheets of pastry in half (widthways) and brush each p[iece with melted butter. Layer the sheets on top of the filling and fold in the overhanging edges. Using a very sharp, skinny knife, cut the baklava diagonally, into diamonds. Bake in the oven for about 30 minutes, until golden. They go very quickly from golden to burnt so keep an eye out the last 5 minutes or so. As the baklava bakes, heat the honey and lemon juice together in a saucepan. When the baklava is baked, pour the syrup over it while the baklava is still warm. Leave it to cool completely, re-cut it into diamonds and serve either cold or warmed up in the microwave (my favorite way to eat it!). I was told by a little Greek man named Alex, who owns the best restaraunt in all fo Cincinnati, Ohio, that since baklava has no egg or milk in it, it does not need to be refrigerated. My kids like to eat it cold, though, so I've never tried it. You could leave a piece out for the faeries, too! I'm sure they love Greek pastries! |
| Another favorite and very simple dessert to make is the Mexican pastry, sopapillas. Dipped in honey, the light and airy texture defies explanation. Just try them!
Ingredients 2 cups (500ml) all-purpose flour 2 teaspoons (9.86ml) baking powder 1 (4.93ml)teaspoon salt 2 tablespoons (30ml) shortening 3/4 cup (187.50ml) water 2 cups (500ml) vegetable oil for frying 1 In a large bowl, sift together flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Using hands, mix in water to make a smooth dough. Knead lightly on a floured surface. Cut dough into 12 pieces, and shape into round balls. Cover, and set aside. 2 Heat oil in deep-fryer to 375 degrees F (190 degrees C). 3 On a lightly floured surface, roll dough into thin circles. Cut each circle into triangles. Fry in hot oil, until golden brown, turning when dough puffs. Remove, and drain well on paper towels. Some people like to dust them with powdered sugar (called icing sugar in England). Delicious served with gently warmed honey but can also be eaten by dipping into chocolate or fruit sauce. |
| Any food that is yellow can be used to symbolize the Sun. Citrus fruits would be good. Peach halves with vanilla pudding (custard) or flan (caramel custards or creme brulee) are also appropriate.
Ingredients: For the Caramel: 3/4 cup (187.50ml) sugar 2 ounces (59.14ml) water For the Custard: 6 large eggs 1 cup (250ml) sugar 1 teaspoon (4.93ml) vanilla 1 quart (3.41litres) boiling milk Directions: CARAMEL: Combine the sugar and water in a thick bottom medium saucepan. Boil over high heat until sugar starts to caramelized and turns golden brown. Add 1 tablespoon water or more to thin the caramel. Pour caramel in a ring mold or other appropriate oven-proof individual molds or ramekin. CUSTARD: Beat the eggs and sugar in a mixing bowl. Slowly pour in the boiling milk. Stir in the vanilla. Strain the custard mix through a fine strainer. Pour into the caramelized mold. Bake in a water bath at 350 F (180C/Gasmark 4) for 30 minutes for a ring mold, 20 minutes for individual molds. Refrigerate caramel custard until cold. Wet a non-serrated knife and run it between the custards and the sides of the ramekins or mold . Put a plate upside down over each ramekin and invert it quickly. The flan should slide out easily. |
| Fruit Salad
From Terri Paajanen, Your Guide to Pagan / Wiccan Religion. Too hot to cook or bake. This healthy and simple fruit salad is a must for Litha. INGREDIENTS: 1 Granny Smith apple, cored and chopped 1 red apple, cored and chopped 8 oz nonfat lemon yogurt 1 nectarine, pitted and sliced 2 stalks celery, chopped 1/2 cup dried cranberries 1/2 cup chopped walnuts (optional) PREPARATION: Combine all the fruit and nuts together in a large bowl. Mix in yogurt. Chill and serve. |
| Litha/Midsummer Eve Food Menu
Linguine With Tomatoes & Basil 6 very ripe large tomatoes, peeled, seeded, and cut into bite-sized pieces 1 cup extra-virgin olive oil 1 cup fresh basil leaves, cut into strips 1 cup freshly grated parmesan cheese 3/4 cup sliced black olives 1/2 cup sliced pimiento-stuffed green olives 4 cloves garlic, minced 1 tablespoon salt 1 teaspoon coarsely ground pepper 1 (16-ounce) package uncooked linguine pasta Freshly grated parmesan cheese In a large bowl, combine tomatoes, olive oil, basil, parmesan cheese, black olives, green olives, garlic, salt, and pepper; stir until blended. Cover and let stand at room temperature 2 hours. Cook pasta according to package directions; drain and return to pan. Add tomato mixture and toss to coat thouroughly. Transfer onto individual serving plates and garnish with additional parmesan cheese. Makes 4 servings. Fairy Fruit Salad 2 cups of a variety of fruits of your choice: Bananas, peeled and sliced Blueberries Green or red grapes Kiwi fruit, peeled and sliced Pears, peeled and sliced Peaches, peeled and sliced Raspberries Strawberries, sliced Fruit Dressing In a large container, combine mixed fruits. Pour Fruit Dressing over fruits; cover and refrigerate for several hours. Serve in chilled cocktail glasses. Makes 4 servings. Fruit Dressing: 2 tablespoons honey 2 tablespoons lemon or lime juice 2 tablespoons dark rum In a small bowl, combine honey, lemon or lime juice and rum. Rasberry Brownie Delight Absolutely the best dessert for midsummer 1 (20-ounce) package light fudge-brownie mix 4 cups lowfat vanilla ice cream, softened 1/2 cup chocolate wafer crumbs (about 10 cookies) 2 cups fresh or frozen raspberries 1/4 cup sugar Preheat oven to 350 degrees. Spray a 13x9-inch pan with vegetable-oil cooking spray. Prepare brownie mix according to package directions. Pour into prepared pan and bake 20 minutes. Remove from oven and cool completely on a wire rack. Spread frozen ice cream evenly over cooled brownies; sprinkle wafer cookies over the top. Cover and freeze 5 hours or overnight. In a medium bowl, combine raspberries and sugar. To serve, cut brownies into bars; top each bar with 2 tablespoons raspberries. Makes 16 servings. ~Pagan Hearth Recipes~ PaganHearthRecipes@www.msnusers.com |
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