Litha Recipes

By now I’m sure you’ve noticed a theme with the videos above my posts, lol.  They’re there and meant for you to click them and play the music while you read to make it a more enjoyable thing.  ^_^  Now, on to the purpose of this post: Litha Foods!!  Gathered from:  Spell Central: Litha Recipes    &   Luna Goddess’ Litha Recipes   &    My Moonlit Path’s Litha Recipes

 

 

Midsummer Ritual Mead

 INGREDIENTS:
2 1/2 gallons water
1 cup each: meadowsweet herb, woodruff sprigs, heather flowers
3 cloves
1 cup hone
1/2 cup brown sugar
1 cup barley malt
1 oz brewers yeast

Pour water into a large pot-cauldron. Bring to a boil and add herbs and cloves. Boil for an hour and add honey, brown sugar, and barley malt. Stir thirteen times in a clockwise direction and remove from heat. Strain through a cheesecloth and allow the mead to cool. Stir in brewers yeast. Cover with a towel and let stand for one day and night. Strain, bottle, and store in a cool place until ready to serve. This is an ideal drink to serve at Summer Solstice.

 

Litha Cookies

INGREDIENTS:

3/4c softened butter
2c brown sugar
2 eggs
1 T lemon juice
2 T grated lemon rind
2 c sifted flour
1c finely chopped pecans

Cream butter in a large non-metallic mixing bowl. Gradually add the brown sugar, mixing well. Add eggs, lemon juice, and rind, then mix well until mixture is well blended. Cover the bowl with a white or yellow towel or cloth napkin, and refrigerate overnight. The next day, shape dough into 1″ balls and place approx 3″ apart on a greased cookie sheet. Bake at 375 degrees for abut 20 minutes. Cool on racks. Yields 36ct.

 

Midsummer Chicken Recipe

Skin and de-bone 4 chicken breast halves and wrap them in thick plastic or wax paper. Using the edge of a saucer (not your best china, please!) or a mallet, beat the chicken until somewhat flatter. Take a rolling pin and press and roll the chicken even flatter, about 1/4 of an inch. Pour 4 tablespoons of soy sauce into a dish. Remove the wrapping and dip each chicken breast in the sauce. Save whats left for later.

Next, heat 2 teaspoons of oil in a large skillet. Cook the chicken in the oil over medium to high heat on each side until done. Remove the chicken from the skillet. Leave the rippings in the skillet.

Add 2 teaspoons of oil to the drippings, then the left-over soy sauce. Mince 2 tablespoons of purple onion for lust add to the skillet. Mince 1 clove of garlic, if desired for lust add to skillet. Mince 2 teaspoons of fresh ginger for success and power add to skillet.

Add 4 tablespoons of orange marmalade. Stir the mixture in the skillet as the marmalade melts. For love and luck, peel 2 large oranges, separate the sections and remove pulp. Lightly chop. Stir into the skillet. Sprinkle 1 tablespoon of fresh cilantro over the mixture, stir in. To finish the sauce, warm thoroughly. When ready, pour or spoon over the chicken breasts. Makes 4 servings.

Lavender Lemonade Recipe

INGREDIENTS:
1 pint water
1 oz lavender flowers (wt.)
8 oz sugar (wt.)
Juice of 4 lemons

Pour boiling water over the lavender flowers and allow to infuse for about 20 minutes. Then add sugar and lemon juice, and chill. Store in the ‘fridge.To make up, mix about 1 part of the syrup to 4 parts water, serve with ice.

Apfelpfannkuchen Recipe

(German Apple Pancake)
INGREDIENTS:
2 large Apples, any cooking variety
1/4 cup Butter
1 cup Flour
1 cup Milk
1 teaspoon Vanilla Extract
1/2 teaspoon Salt
1/4 teaspoon Nutmeg
Confectioners sugar

Preheat oven to 475. Peel, core and very thinly slice the apples: you should have approximately 1-1/2 cups.

Melt 3 Tablespoons of the butter over medium low heat in a small fry pan, and saute the apples until they are just tender. Keep apples warm while preparing the batter.

Place a 9 or 10 inch cast-iron skillet in the oven to heat for at least 5 minutes–the pan has to be very hot for this to work. When it is well heated, add the remaining 2 teaspoons of butter to melt and put the skillet back in the oven; the butter should be very hot but not brown when you add the apples and the batter.

Place the flour, milk, vanilla, salt and nutmeg in a blender and whirl until smooth. Remove the skillet from the oven, quickly arrange the warm apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 min., reduce heat to 375 and bake 10 minutes longer. The pancake will puff and climb up the sides of the pan. Sprinkle with confectioner’s sugar, then cut in wedges and serve with maple syrup.

Honey Cake Recipe

INGREDIENTS:
3 eggs
1 and 1/3 cups honey
1 and 1/3 cups sugar
1 cup strong coffee or 2 tsp Vanilla extract
2 teaspoons baking powder
3 tablespoons margarine
1 teaspoon baking soda
4 cups flour
1 teaspoon cinnamon

Preheat oven to 325 degrees.
Grease and flour a 9×13 inch pan.

NOTE: Can use Pam or one of those spray cooking oils (no calories) and didn’t flour the pan. I’ve done this with both with the cupcakes and the bundt pan. The cakes came out beautifully.

Beat eggs and honey together. Add sugar and mix again.
Mix coffee with baking powder; add the margarine to the egg mixture. Add baking soda, flour, cinnamon and beat together well. Bake at 325F for 55 minutes to 1 hour. Cake is done when toothpick stuck into it comes out dry. For the cupcakes the time was around 30 minutes.

Vinaigrette Dressing Potato Salad Recipe

INGREDIENTS:
3 pounds small red new potatoes, sliced 1/4 inch thick (12-15)
1/2 cup white wine vinegar
2 tbsp. olive oil
1 tbsp. lemon juice
2 tsp. sugar
2 tsp. dried oregano
1 tsp. Dijon mustard
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup finely chopped red onion
1/2 cup black olives, pitted and sliced (optional)

Bring large pot of lightly salted water to boil. Add potatoes. Return to a boil and cook 5-8 minutes or until potatoes are just tender. Drain well. Meanwhile, whisk together vinegar, olive oil, lemon juice, sugar, oregano, mustard, salt and pepper in a small bowl. Turn potatoes into a large plastic food-storage bag. Add onion and dressing to bag; seal. Set bag aside at room temperature for 2 to 3 hours, turning occasionally to distribute ingredients evenly. Add olives; toss gently to coat. Serve at once or refrigerate.

Honey Mustard Barbecued Chicken

INGREDIENTS:
1 cut-up chicken
1 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.

Italian Zucchini Bites Recipe

INGREDIENTS:
4 small zucchini
1 tablespoon olive oil
1/4 cup chopped tomato
1/4 cup chopped mushrooms
1/4 cup chopped red, orange, or yellow bell pepper
2 tablespoons minced olives
1 tablespoons finely chopped onion
1 tablespoon basil (1 teaspoon dried)
1 teaspoon oregano (1/4 teaspoon dried)
1/4 teaspoon pepper

Cut zucchini into 1″ thick slices. Place in a steamer basket over boiling water, cover and steam 3 minutes. Drain and cool slightly. Scoop out some of the pulp, making a small cup to hold the filling. Heat oil in a saucepan. Add remaining ingredients and saute about 3 minutes. Drain. Fill zucchini cups with vegetable mixture. Serve warm or at room temperature. Makes 1-1/2 dozen.

Stuffed Cherry Tomatoes Recipe 

INGREDIENTS
1/2 c part-skim ricotta cheese
2 tb Parmesan cheese
1 1/2 tb scallions; very thinly sliced
20 cherry tomatoes
fresh parsley sprigs or red leaf lettuce for garnish
In small bowl, combine ricotta cheese, Parmesan cheese, and scallions. Cover and chill.
Prepare tomato cups by removing stems and sliced off a quarter of the bottom of each tomato; they sit ore securely on stem end. With the tip of a knife, scoop out the pulp and gently squeeze out the seeds and juice. Discard sliced-off caps, seeds, and juice.
Using a teaspoon, stuff each tomato with some of the cheese mixture. Sprinkle the green pieces of scallion on top of each cup for garnish.
Chill as flavors blend for at least 30 minutes. Serve on a bed of parsley or red leaf lettuce.

Balsamic Glazed Butternut Squash

INGREDIENTS
1 (20-ounce) package peeled cubed butternut squash
2 tablespoons honey
1/4 cup balsamic vinegar
1 tablespoon lemon pepper seasoning
3 tablespoons olive oil

Preheat oven to 400 degrees F.
In a large bowl combine all ingredients and mix to coat the squash.
Place squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until
the squash is tender and brown, usually about 30 to 35 minutes, making sure to turn the squash after 15 minutes.

Glazed Carrots and Sugar Snap Peas

INGREDIENTS
2 pounds carrots, peeled and coarsely grated
1 pound sugar snap peas, ends trimmed and cut into three strips lengthwise
2 tablespoons butter
3 tablespoons honey
2 tablespoons grated lemon zest
1 tablespoon lemon juice
salt and pepper to taste
In a large pot of boiling, salted water cook carrots 1 minute, add peas and cook another minute. Drain under cold running water to stop cooking. In a large skillet heat butter with honey over medium high heat until honey is melted and runny. Stir in1 tablespoon lemon zest and lemon juice. Add carrots and peas and cook until they appear glazed about 3 minutes. Add salt and pepper to taste. Serve sprinkled with remaining lemon
zest.

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