Lammas (Aug 1)
Food and drink of Lammas: Apples, grains, breads, berries, barley cakes, berry pies, jellies, colcannon, cider, sun shaped cookies, corn, elderberry wine, grapes, honey, lamb, nuts, potatoes, rice, wild berries
Beef Barley Soup
2 quarts water
soup bone with the meat on
1/2 cup celery tops
1/2 tsp pepper
1/2 cup uncooked barley
3 cups coursely chopped cabbage
1 cup sliced celery
2 cups sliced parsnips
2 cups thinly slice onions
1 can 12 oz tomato paste
Combine water, bone and celery tops
Bring to boil and cover lightly. Simmer for 2 hours
Remove bone and chop meat
Stir in barley and chopped meat. Cook 30 minutes
Add remaining ingredients and simmer for 30 minutes or until veggies are tender
2 cups buttermilk
3 tbsp shortening melted
1 1/2 tsp salt
2 1/2 cups cornmeal
1 tsp baking powder
1/2 tsp baking soda
Beat eggs, add buttermilk and melted shortening mix well
mix dry ingredients add to egg mixture
beat until smooth pour into greased pan\bake at 375 about 25 minutes serve hot
3/4 cup Water
1/2 cup Honey
1/2 cup finely chopped Citron
1/2 cup Sugar
2 tablespoons Anise Seeds
2 1/3 cups Flour
1 1/2 teaspoons Baking Soda
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1 teaspoon Allspice
Bring the water to a boil in a saucepan.
Add honey, citron, sugar, 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 and bake in a preheated 350-degree oven for one hour.
Turn out on a wire rack to cool.
Freckled Sourcream Sourdough Loaves
2 1/2 cups unbleached all-purpose flour
2 cups filtered water
1 tbsp. Sugar
1 pkg. yeast (not quick-rise)
Use a ceramic, glass or plastic container (not metal) to make the starter. Blend the flour, water, sugar and yeast with a wooden spoon till smooth like a pancake batter. Drape a cotton towel over the container and set in a warm place free from drafts(no higher than 95 degrees). Uncover it every 24 hours and stir with a wooden spoon for four days. On day five make your bread.
2 cups starter (above recipe)
1/4 C. brown sugar
1/4 C. white sugar
1 cup warm water (no higher than 95 degrees)
1/2 cup sour cream (warmed)
1 Tbsp. Vital wheat gluten
1/4 cup graham flour
1/2 cup whole wheat flour
2 tsp. crushed and dissolved rock or sea salt
3-4 cups unbleached white bread flour
In one bowl, mix starter and both sugars. In another bowl, combine the salt, sourcream and water together. Allow the sourcream mixture to sit until the salt dissolves (about 10 minutes). Add sourcream bowl to starter bowl and mix.
Stir in the wheat gluten, the graham flour, the whole wheat flour and 1 cup of white flour. Continue adding white flour one cup at a time and mix thoroughly after each addition until the dough cleans the side of the bowl. Knead the dough until smooth and elastic - about 10 - 15 minutes.
Wash a bowl in very warm water (to warm it) and then dry it well. Coat it in about 2 Tbsp. of olive oil. Place the dough in the bowl and let it rise until it had doubled in bulk (about an hour). Once it has doubled, punch the dough down. Divide the dough into two or three equal pieces (depending on how big you want your loaves to be). Oil your baking sheet or bread pans and dust them with cornmeal. Shape your loaves as desired. Let them rise for 1-2 hours as needed. Bake at 400 degrees for 30 to 45 minutes. Remove the loaves from their pans immediately and tap them on the bottom. If they sound hollow, the bread is done. Serve with softened butter and enjoy!
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
Herb Flat Bread
1 cup plus 3 tablespoons all-purpose flour1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspooon 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, bakingpowder, 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.
Lammas Loaf 1
1 cup flour
1/2 cup cornmeal
1/4 cup sugar
3/4 teaspoon salt
2 teaspoons baking powder
2 slightly beaten eggs
1 cup milk
1/4 cup shortening
Preheat oven to 220C. Sift flour, cornmeal, sugar, salt and baking powder in large bowl. Blend in eggs, milk, and shortening. Beat the combined mixture as you chant:
The Earth Mother grants us the grain,
The Horned God goes to dark domain.
By giving life into Her grain,
The God dies, then is born again.
Pour mixture into greased corn cob molds for cornbread sticks, or into greased or lined cupcake pan. Mixture can also be baked in a square pan, then sliced when cooled. Bake 20-35 minutes until top no longer indents when touched.
Lammas Loaf 2
4 cups All purpose/bread flour
3 teaspoons Baking powder
1 teaspoon Salt to taste
3/4 teaspoon Baking soda
1 cup Raisins
1 1/2 cups Buttermilk
Stir flour, baking powder, salt, baking soda and raisins together. Separately, fork-blend eggs and buttermilk, then add to dry ingredients. Stir until sticky batter is formed. Scrape batter onto well floured surface and knead lightly. Shape batter into ball, then place in round non-stick casserole that has been sprayed with cooking spray. Mark a cross in the center, using a sharp knife. Bake uncovered in preheated 350 degree oven for about 1 1/4 hours.
Wait 10-15 minutes before attempting to remove bread from casserole, then cool on wire rack. If desired, cut loaf into quarters and then slice thinly.
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
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, unserrated 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.
Garlic Lughnasadh Nut Bread
(It has been pointed out to me that this is supposed to have garlic in it, but it is missing from the recipe. I have misplaced the recipe, so if anyone can suggest how much garlic to add to it, then please let me know!)
12oz malted brown flour
5oz strong white flour
1 tsp salt, sugar
1 tbsp olive oil
1 tbsp chopped nuts and sunflower seeds
1 pkt yeast (7g)
300 ml warm water
Sesame or poppy seeds
1 egg, 1/2 tsp salt, and 2 oz milk beaten together lightly
Before you start, bless the flour by holding your palms above it and drawing the pentagram of earth across it. Blessing flour, wheat, and bread in this way is traditional at this time of year.
Mix all of the ingredients together with 300ml of warm water and turn out onto a clean work surface. Knead the dough for at least 10 minutes then form into the shape of a man, and brush on the egg and milk.
Remember to keep the shape simple and thinner than you want the finished bread to be, because it will grow in size whilst cooking. Now cover with cling wrap and allow it to rise in a warm, draft-free area until it doubles in size.
Prior to cooking, re-apply the egg and milk and sprinkle with the sesame or poppy seeds. Cook at 450F in a preheated oven for approximately 30 minutes, or until golden brown.