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July / Lammas 2002

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The Crones Kitchen

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This months menu features a Lammas Menu featuring seasonal produce, berries, and grains. With seafood and beef kabobs for an entree, assorted salads and blackberry pie for desert. It is a feast
perfect for this sabbat.

Neptune's Spears

12 jumbo shrimp, shelled and deveined
1 pound fresh monkfish, cut into 8 large pieces
12 fresh sea scallops
8 large mushroom caps
1 cup white wine
1 tsp. dry mustard
1 Tbsp prepared mustard
1 tsp. salt
1/4 tsp. pepper
1/4 fresh lime juice
1/4 brown sugar
paprika


Place scallops, monkfish, and shrimp in a shallow dish and marinate
in wine for 30 to 60 minutes. Prepare sauce in a small bowl: combine
both mustards, salt, pepper, lime juice, and brown sugar. Alternate
seafood and mushrooms on skewers.  Baste with sauce and broil,
turning and basting often, about 10 to 15 minutes.  Sprinkle with
paprika .

Beef Shish Kabob

1/2 cup soy sauce
3 tablespoons honey
2 tablespoons vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ginger
3/4 cup oil
1 green onion, chopped
2 1/2 pounds boneless beef top sirloin, cubed 1 1/2"
1 pound polish sausage links, low fat, sliced
1 (8oz) can pineapple, chunks, drained
3 green bell pepper, cut in 1 1/2" pieces
2 red onions, cut in 1 1/2" wedges
10 metal skewers
 
Mix soy sauce, honey, vinegar, ginger, garlic powder, oil, and green onion. Add sirloin and marinate several hours or overnight. Drain meat. Skewer beef, sausage, pineapple, and vegetables in desired pattern. Grill over hot coals for 18 to 20 minutes.
Yield: 10 servings

German Potato Salad
 

9 med. potatoes - peeled and sliced
1 lrg. onion - sliced thin
1 Lb. bacon - prepared, crumbled
1/2 cup flour
2 1/4 cups water
1 1/4 cups white vinegar
1/2 cup granulated sugar

-Boil potatoes until soft.
-Fry bacon and reserve grease.
-Combine crumbled bacon, potates, and onion in a bowl. Set aside.
-Melt bacon grease and stir in flour.
-Heat until bubbly.
-Add remaining ingredients and cook until smooth and bubbly.
-Once sauce has thickened, pour over potato mixture.

Herbed Grilled Vegetables Recipe

1/4 cup fresh herbs minced (basil, oregano, rosemary, etc)
1 small eggplant, cut into 1/4 inch slices
1/2 teaspoon salt
1 red, green and yellow bell pepper, cut into 1/4 inch slices
2 Italian squash, cut lengthwise and into 1/4 inch pieces

Combine herbs in a small bowl let stand for at least 3 hours. Place eggplant in a large colander, sprinkle with salt and let drain 1 hour.

Remove the grill from barbecue and heat to medium. Spray grill with nonstick cooking spray. Lightly spray vegetables with cooking spray and sprinkle with herb mixture. Place grill on barbecue and cook for 10-15 minutes or until crisp-tender and lightly browned on both sides.

Makes 8-10 servings

Spinach and Strawberry Salad

 

2 bunches spinach, rinsed and torn into bite-size pieces

4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds

    
In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
 

GREEN BEAN SALAD WITH WALNUT SAUCE
 
1 cooked potato, cut in chunks
2 c. green beans, cut in 1-inch
pieces, steamed
2 tbsp. virgin olive oil
3 tbsp. vinegar
1/2 tsp. salt
1/2 c. chopped walnuts
1 clove garlic, peeled
Dash cayenne pepper
1 tsp. ground coriander
3-4 tbsp. cold water
1/2 med. Bermuda onion, cut in
1/2-inch pieces

Marinate potato and green beans in mixture of oil, 2 tablespoons vinegar and salt for 1/2 hour in refrigerator. Place walnuts, garlic, cayenne, coriander and 1 tablespoon vinegar in blender. Blend to paste adding water until smooth. Use rubber spatula to force mixture down sides. Drain vegetables and stir in walnut sauce and onion. Chill for an hour before serving.

Desert: Blackberry Pie
 
4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all-purpose flour
1 recipe pastry for a 9 inch
double crust pie ( see basic recipe above)
2 tablespoons milk
1/4 cup white sugar

DIRECTIONS:
 

1. Combine 3 1/2 cups berries with the sugar and flour.   Spoon the mixture into an unbaked pie shell. Spread the  remaining 1/2 cup berries on top of the sweetened berries, and  cover with the top crust. Seal and crimp the edges. Brush  the top crust with milk, and sprinkle with 1/4 cup sugar.
 
 2. Bake at 425 degree F (220 degrees C) for 15 minutes.  Reduce the temperature of the oven to 375 degrees F (190  degrees C), and bake for an additional 20 to 25 minutes.
Treat: Yellowman (Irish, Scottish taffy)

1 cup brown sugar
1 - 1 pound jar of dark corn syrup
2 tbsp apple cider vinegar
1/4 cup butter
1 tsp baking soda

1. Melt butter in sauce pan.
2. Add sugar, syrup, and vinegar.
3. Stir constantly until well-blended and melted.
4. Stop stirring.
5. Bring to a boil.
6. Boil until hard and brittle when placed in icy water.
7. Remove from heat.
8. Add baking soda; mixture will foam up.
9. Stir well.
10. Pour onto grease or wax-paper lined plate.
11. Let cool until you can handle it.
12. Pull and stretch until pale yellow.
13. Cut into squares.

Cakes and Ale

Berry Peach Sangria
Serves 4-6
A deliciously fruity and refreshing summer beverage best enjoyed from large wine glasses, filled with ice and garnished with fruit
 
750 ml (about 3 cups) dry red table wine, such as a Burgundy
1/2 cup orange juice, or juice of 2 large oranges
1/3 cup lemon juice, or juice of one large lemon
1/3 cup sugar
3 Tablespoons brandy (optional)
1 cup raspberries, blackberries - fresh or frozen
2 peaches, quartered and sliced
12 oz. (1 1/2 cups) club soda or sparking mineral water
Ice
In a punch bowl or 2 1/2 quart pitcher, stir together first 5 ingredients. When sugar is dissolved, add berries and refrigerate 2-3 hours to allow flavors to mingle. About 1 hour before serving, add peaches. Add soda/mineral water to sangrķa just before serving. Pour into glasses filled with ice. Garnish with berries and fruit slices.

Raspberry Iced Tea (non-alcoholic)

1 ½ to 2 cups fresh or frozen raspberries
Zest and juice of 1 orange
3 Tbsp honey
2 jasmine tea bags or 1 ½ Tbsp loose jasmine tea
1 lemon, cut into 8 slices for garnish
If you are using frozen raspberries, thaw them.  Puree the raspberries in a blender or food processor, then use a wooden spoon to rub the puree through a fine sieve set over a bowl.
Put the orange zest, orange juice, honey and 6 cups of water into a saucepan.  Bring the liquid to a boil and add the tea.  Remove the saucepan from the heat and let the tea steep for three minutes.  Strain the tea into the puree, stir the mixture then chill it.
Serve the drink garnished with the lemon slices.

LAMMAS OATMEAL-APPLE BREAD
 

1 C Wheat Flour
1/2 teaspoon baking soda
2 teaspoons Salt
1 teaspoon Nutmeg
1/2 C Brown Sugar
1 C Butter
1/2 C Nuts (if you are not a nut person these are optional)
3 Medium Apples (chopped)
1 C Raisins
1 teaspoon Cinnamon
1 teaspoon Ginger
1 1/2 C Rolled Oats
1 Egg
1 1/2 teaspoons vanilla or orange extract

Mix above ingredients together, then place in a greased 9 inch cake pan.
Bake at 350 dgrees for 30 minutes, until it begins to move away from the sides of the pan.

This bread may be shaped for ritual as well, and the fruits and nuts may be changed for different seasons.