The Pagan Heart Random Recipes from Callum's Herbaria

Random Recipes from Callum's Herbaria     Black Hawthorn Berry and Black Currant Jam Mar-Jun 2006 issue 2 quarts Black Hawthorn berries 1 quart Black Currants 1 cup honey water to cover Place the berries in a pot and cover to 2 inches with water. Stir in the honey and simmer until thickened. Strain through a sieve or use a food mill to remove seeds and skins and then return to pot. Add 1 quart of water and simmer again until very thick. Moonwise Recipes Lavender Lemonade Jan-Feb 2006 issue 1 cup lemon juice, freshly squeezed Heat 1.5 cups water to boiling, adding 1/4 cup dried lavender blossoms (or 1/2 cup fresh); let steep 20 min. Strain flowers, reserving tea. Let cool. Prepare a 12-ounce can of frozen pink lemonade per directions (on can) using the lavender tea as part of the water. Mix well, and chill. Sweeten with sugar to taste. Lavender Tea Jan-Feb 2006 issue Pour 1 cup of boiling water over 1 heaping teaspoon dried lavender flowers. Cover and let steep 3-5 min. Strain and serve. Sweeten with honey, if desired. Lemon & Vanilla Posset Jan-Feb 2006 issue 600 ml (1 pint) double cream 75 g (3 oz) caster (superfine) sugar 1 vanilla bean, cut into four juice of 2 lemons Heat the cream, sugar and vanilla bean in a pan, bringing slowly to the boil. Continue boiling for 2 - 3 minutes. Stir in the lemon juice. Cool slightly, remove the vanilla bean and pour into 6 small serving glasses. Chill before serving - lovely poured over fresh summer fruits, such as raspberries and strawberries. Hawthorn Liquor Mar-Jun 2006 issue Fresh picked, fully ripe berries 80 proof unflavored vodka Rinse and dry the berries and fill 2/3 clear glass jar. Cover with vodka and close jar with tight lid. Let them steep for 5-6 weeks - in dark place at room temperature, shaking lightly and tasting from time to time. Strain and filter into another glass bottle with tight lid. Store and let age a couple of months - again in a dark place at room temperature. Hawthorn berry Tart Jelly Mar-Jun 2006 issue 1.5 kg ripe berries water 1 cup sugar Wash berries, put in large pot and add enough water until covered, and then cook until very soft. Drain and mash the berries, and then strain through muslin. Add sugar to resulting juice, bring to boil until setting point is reached (sugar will be dissolved), pour into bottles and seal. Medicinal Sarsaparilla Root Beer Mar-Jun 2006 issue 1 gallon of water 1/2oz bruised hops 1/2oz bruised burdock 1/2oz bruised yellow dock 1/2oz bruised sarsaparilla 1/2oz bruised dandelion 1/2oz bruised spikenard roots 4 drops spruce oil 4 drops sassafras oil 3 tbsp yeast 1/2 pint molasses Boil water and bruised herbs for 20 minutes and then strain. Add the oils and let cool to blood temperature. When cooled to a warm temp add the yeast and molasses. Decant into a jar and cover with a cloth. Leave it to work for 3 hours and then bottle and set in a cool dark place. Leave for a few days before opening. Note: Recipe based on Dr Chase's recipe from 1869 Sarsaparilla Beer Mar-Jun 2006 issue 2 oz sarsaparilla root 2 oz sassafras root 1 gallon water 1 lb honey 2 tbsp brewer's yeast Boil the roots for 20 minutes. Strain out the plant material and stir the honey and yeast into the water. Cover and store in a warm location for a few hours until bubbles rise and then decant and cap. Let sit at least 24 hours.

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