Foods associated with Beltane are mainly oats and dairy products. Red fruit like strawberries and cherries are a nice sweet treat. You can finish it off with a nice wine and have a great meal. Here are some recipes that were passed to me or I got off the internet. I do not know the original sources of them.
Lavender Herb Bread
1 pk Active dry yeast
1/4 cup Warm water
1 cup Low-fat cottage cheese
1/4 cup Honey
2 TB sweet Butter
1 Ts Dried lavender buds
1 TB Fresh lemon thyme
1/2 TB Fresh basil; finely chopped
1/4 Ts Baking soda
2 Eggs
2 1/2 cup Unbleached flour
Softened Sweet Butter (for top)
In a small bowl, dissolve yeast in water. In a larger bowl, mix together the cottage cheese, honey, butter, herbs, baking soda and eggs. Stir in the yeast mixture. Gradually add flour to form a stiff dough, beating well after each addition. Cover and let rise about 1 hour, or until doubled in bulk. Stir the dough down with a spoon. Place in a well-greased 1 1/2 or 2 qt. casserole or ten 4" individual pie tins. Let rise 30 to 40 minutes, or until doubled in bulk. Bake at 350 F. for one hour for a large loaf, 20 to 30 minutes for small loaves. When done, turn onto a rack, brush top(s) with soft butter, and let cool.
Yield: 1 large
round loaf or 10 individual dinner rolls.
Raspberry Lemonade
2 - 12 oz cans frozen lemonade concentrate, thawed
2 - 10 oz pkgs frozen sweetened raspberries, partially thawed
2-4 Tbs sugar ..to taste
2 liters club soda, chilled Ice
In a blender, combine lemonade, raspberries and sugar. Cover and process until well blended. Strain to remove seeds. In a 4 1/2 quart pitcher or drink dispenser, combine the mixture, club soda and ice. Mix well. Serve! Add mint leaves to poured glasses for some extra taste!
Scottish Bannocks or Oatcakes
Ingredients:
1 1/2 C oatmeal
1/8 tsp. salt
1/4 tsp. baking soda
1 Tbs. butter
1/2 cup hot water
Preparation:
Combine oatmeal, salt and baking soda in a bowl. Melt the butter, and drizzle it over the oats. Add the water, and stir the mix until it forms a stiff dough. Turn the dough out on a sheet of wax paper and knead thoroughly.
Separate the dough into two equal portions, and roll each one into a ball. Use a rolling pin to make a flat pancake that is about ¼" thick. Cook your oatcakes on a griddle over medium heat until they are golden brown. Cut each round into quarters to serve.
Traditionally, the Beltane bannock would have been made with meat fat, such as bacon grease, instead of butter. You can use this if you prefer.
To serve, split the bannocks and spread with butter. They’re excellent with soups or with a big dollop of honey.
May Wine
from "Dancing with the Sun" by Jasmine Yalenorn
1 cup sweet woodruff
2 bottles rose' wine
4 dozen rose petal ice cubes
1 quart strawberries
1 quart chopped peaches
1 cup sugar
1/2 cup white rum
2 bottles champagne
1 bottle white wine
1 liter lemon-lime soda
Two weeks before serving: clean woodruff and pack into one bottle of wine. Cork and let sit.
The day before serving: make four dozen ice cubes by placing rose petals in the compartments before adding water. Freeze until solid.
1/4 cup Warm water
1 cup Low-fat cottage cheese
1/4 cup Honey
2 TB sweet Butter
1 Ts Dried lavender buds
1 TB Fresh lemon thyme
1/2 TB Fresh basil; finely chopped
1/4 Ts Baking soda
2 Eggs
2 1/2 cup Unbleached flour
Softened Sweet Butter (for top)
In a small bowl, dissolve yeast in water. In a larger bowl, mix together the cottage cheese, honey, butter, herbs, baking soda and eggs. Stir in the yeast mixture. Gradually add flour to form a stiff dough, beating well after each addition. Cover and let rise about 1 hour, or until doubled in bulk. Stir the dough down with a spoon. Place in a well-greased 1 1/2 or 2 qt. casserole or ten 4" individual pie tins. Let rise 30 to 40 minutes, or until doubled in bulk. Bake at 350 F. for one hour for a large loaf, 20 to 30 minutes for small loaves. When done, turn onto a rack, brush top(s) with soft butter, and let cool.
Yield: 1 large
round loaf or 10 individual dinner rolls.
Raspberry Lemonade
2 - 12 oz cans frozen lemonade concentrate, thawed
2 - 10 oz pkgs frozen sweetened raspberries, partially thawed
2-4 Tbs sugar ..to taste
2 liters club soda, chilled Ice
In a blender, combine lemonade, raspberries and sugar. Cover and process until well blended. Strain to remove seeds. In a 4 1/2 quart pitcher or drink dispenser, combine the mixture, club soda and ice. Mix well. Serve! Add mint leaves to poured glasses for some extra taste!
Scottish Bannocks or Oatcakes
Ingredients:
1 1/2 C oatmeal
1/8 tsp. salt
1/4 tsp. baking soda
1 Tbs. butter
1/2 cup hot water
Preparation:
Combine oatmeal, salt and baking soda in a bowl. Melt the butter, and drizzle it over the oats. Add the water, and stir the mix until it forms a stiff dough. Turn the dough out on a sheet of wax paper and knead thoroughly.
Separate the dough into two equal portions, and roll each one into a ball. Use a rolling pin to make a flat pancake that is about ¼" thick. Cook your oatcakes on a griddle over medium heat until they are golden brown. Cut each round into quarters to serve.
Traditionally, the Beltane bannock would have been made with meat fat, such as bacon grease, instead of butter. You can use this if you prefer.
To serve, split the bannocks and spread with butter. They’re excellent with soups or with a big dollop of honey.
May Wine
from "Dancing with the Sun" by Jasmine Yalenorn
1 cup sweet woodruff
2 bottles rose' wine
4 dozen rose petal ice cubes
1 quart strawberries
1 quart chopped peaches
1 cup sugar
1/2 cup white rum
2 bottles champagne
1 bottle white wine
1 liter lemon-lime soda
Two weeks before serving: clean woodruff and pack into one bottle of wine. Cork and let sit.
The day before serving: make four dozen ice cubes by placing rose petals in the compartments before adding water. Freeze until solid.
Hull and wash the strawberries. Slice. Mix peaches and strawberries. Add sugar and rum. Marinate overnight.
An hour before serving: Strain woodruff out of wine and discard leaves. Mix champagne, all remaining wine, lemon-lime soda, and fruit in a large bowl. Stir.
Add ice cubes 15 minutes before serving. Serves 20.
Farls (Oat Cakes)
3 cups real mashed potatoes
2 cups dry oats
2 Tablespoons margarine or butter
1/2 teaspoon cornstarch
1/2 teaspoon baking powder
1/8
teaspoon salt
Pinch pepper
Pinch rosemary
Soak oats in warm water for 15 to 20 minutes until soft and slightly swollen. Mix them with other ingredients in a large mixing bowl. Knead until mixture is like a thick dough. If it seems too thin or moist, add a teaspoon or two of flour. When thoroughly mixed, form small sections into small patties. Fry in hot vegetable oil in a small skillet until lightly browned. Serve immediately.
SOUR CREAM DIP FOR FRESH FRUIT
1/8 tsp. cinnamon
1/8 tsp. nutmeg
2 tbsp. sugar
1 c. dairy sour cream
1/2 tsp. vanilla extract
1/8 tsp. rum or rum extract
Mix cinnamon, nutmeg and sugar. Stir into sour cream. Add extracts and mix well. Chill 2 hours to allow flavors to blend. Serve with fresh fruit – bananas, cherries, strawberries, grapes, etc.
Selkirk Bannock
This is unlike the traditional oatcake bannock, more of a fruit cake. It was first made by a baker in Selkirk and was initially only made for festive occasions such as Christmas.
Ingredients
1 lb flour
8 oz sultanas (seedless white raisins)
4 oz sugar
2 oz butter and 2 oz lard
2 oz chopped mixed peel
Quarter pint milk
Quarter ounce dried yeast
A tablespoon of milk and sugar for the glaze
Method:
Sieve the flour and sugar into a bowl, add the yeast and mix well. Melt the butter and lard in a saucepan on a low heat. Remove as soon as it is melted. Warm the milk in another saucepan and then pour it into the melted fats.
Create a hole in the middle of the flour, sugar and yeast and mix well into a smooth dough. Cover the bowl with a warm, damp towel (or plastic clingfilm) and leave in a warm location for 45 minutes. The dough will rise, doubling in size.
Knead the dough (with flour on your hands to stop it sticking) for five minutes. Add the sultanas and mixed peel and knead well again for another five minutes. Place the dough in a loaf tin and cover with a plastic pollythene bag (tied at the top) and leave in a warm place for 20 minutes to allow it to rise again.
Remove the tin from the bag and bake in a preheated oven at 350F/180C/Gas Mark 4 for an hour. Mix the tablespoon of milk and sugar. Remove the cake tin from the oven and place on a heat-resistant surface. Brush the top with the milk and sugar, using a pastry brush. Return the cake tin to the oven (using oven gloves - it's still hot) and bake for another twenty minutes. Test with a skewer - if it is wet, continue baking for another ten minutes. Remove from the oven and allow to cool before removing. Store in an airtight container.
Tomato-Basil Pasta
8 oz pkg linguine pasta, uncooked
3 tomatoes, chopped
1/3 cup fresh basil, thinly sliced
1 clove garlic, minced
1 Tb olive oil
1/2 tsp salt
1/4 tsp pepper
3/4 cup shredded parmesan cheese
Cook pasta as directed on package; drain. Meanwhile, mix tomatoes, basil, garlic, oil, salt and pepper in a large bowl. Add pasta and parmesan cheese; toss lightly. Serve immediately. Serves 4.
Quiche
1 unbaked pie shell
2 eggs
1 cup half and half
1/2 tsp salt
dash of red pepper
3/4 cup gruyere cheese
1 TBSP flour
7 1/2 oz crab or mushrooms or peppers or whatever you would like
Add ice cubes 15 minutes before serving. Serves 20.
Farls (Oat Cakes)
3 cups real mashed potatoes
2 cups dry oats
2 Tablespoons margarine or butter
1/2 teaspoon cornstarch
1/2 teaspoon baking powder
1/8
teaspoon salt
Pinch pepper
Pinch rosemary
Soak oats in warm water for 15 to 20 minutes until soft and slightly swollen. Mix them with other ingredients in a large mixing bowl. Knead until mixture is like a thick dough. If it seems too thin or moist, add a teaspoon or two of flour. When thoroughly mixed, form small sections into small patties. Fry in hot vegetable oil in a small skillet until lightly browned. Serve immediately.
SOUR CREAM DIP FOR FRESH FRUIT
1/8 tsp. cinnamon
1/8 tsp. nutmeg
2 tbsp. sugar
1 c. dairy sour cream
1/2 tsp. vanilla extract
1/8 tsp. rum or rum extract
Mix cinnamon, nutmeg and sugar. Stir into sour cream. Add extracts and mix well. Chill 2 hours to allow flavors to blend. Serve with fresh fruit – bananas, cherries, strawberries, grapes, etc.
Selkirk Bannock
This is unlike the traditional oatcake bannock, more of a fruit cake. It was first made by a baker in Selkirk and was initially only made for festive occasions such as Christmas.
Ingredients
1 lb flour
8 oz sultanas (seedless white raisins)
4 oz sugar
2 oz butter and 2 oz lard
2 oz chopped mixed peel
Quarter pint milk
Quarter ounce dried yeast
A tablespoon of milk and sugar for the glaze
Method:
Sieve the flour and sugar into a bowl, add the yeast and mix well. Melt the butter and lard in a saucepan on a low heat. Remove as soon as it is melted. Warm the milk in another saucepan and then pour it into the melted fats.
Create a hole in the middle of the flour, sugar and yeast and mix well into a smooth dough. Cover the bowl with a warm, damp towel (or plastic clingfilm) and leave in a warm location for 45 minutes. The dough will rise, doubling in size.
Knead the dough (with flour on your hands to stop it sticking) for five minutes. Add the sultanas and mixed peel and knead well again for another five minutes. Place the dough in a loaf tin and cover with a plastic pollythene bag (tied at the top) and leave in a warm place for 20 minutes to allow it to rise again.
Remove the tin from the bag and bake in a preheated oven at 350F/180C/Gas Mark 4 for an hour. Mix the tablespoon of milk and sugar. Remove the cake tin from the oven and place on a heat-resistant surface. Brush the top with the milk and sugar, using a pastry brush. Return the cake tin to the oven (using oven gloves - it's still hot) and bake for another twenty minutes. Test with a skewer - if it is wet, continue baking for another ten minutes. Remove from the oven and allow to cool before removing. Store in an airtight container.
Tomato-Basil Pasta
8 oz pkg linguine pasta, uncooked
3 tomatoes, chopped
1/3 cup fresh basil, thinly sliced
1 clove garlic, minced
1 Tb olive oil
1/2 tsp salt
1/4 tsp pepper
3/4 cup shredded parmesan cheese
Cook pasta as directed on package; drain. Meanwhile, mix tomatoes, basil, garlic, oil, salt and pepper in a large bowl. Add pasta and parmesan cheese; toss lightly. Serve immediately. Serves 4.
Quiche
1 unbaked pie shell
2 eggs
1 cup half and half
1/2 tsp salt
dash of red pepper
3/4 cup gruyere cheese
1 TBSP flour
7 1/2 oz crab or mushrooms or peppers or whatever you would like
Bake pie shell at 450 for 10 minutes or until slightly brown
Beat eggs, half and half, salt and red pepper. Set aside
Combine cheese, flour, crab or mushrooms etc and sprinkle into the bottom of the pie shell.
Pour the egg mixture over it
Bake at 450 degrees uncovered for 45 minutes or until a knife inserted comes out clean.
Peach Oatmeal Pancakes
1 2/3 cups pancake mix
1 cup quick cooking oats, uncooked
1/2 cup brown sugar, packed
1 Tb cinnamon
2 egg whites, beaten
1 Tb vanilla extract
1 peach, pitted, peeled and diced
1/2 cup chopped nuts
In a large bowl, combine pancake mix, oats, brown sugar and cinnamon; mix well. Stir in remaining ingredients. Pour batter by 1/4 cupfuls onto a hot buttered griddle. Turn pancakes when bubbles form and start to pop; cook other side until golden. Makes about one dozen pancakes.
Beltane Bread
Peach Oatmeal Pancakes
1 2/3 cups pancake mix
1 cup quick cooking oats, uncooked
1/2 cup brown sugar, packed
1 Tb cinnamon
2 egg whites, beaten
1 Tb vanilla extract
1 peach, pitted, peeled and diced
1/2 cup chopped nuts
In a large bowl, combine pancake mix, oats, brown sugar and cinnamon; mix well. Stir in remaining ingredients. Pour batter by 1/4 cupfuls onto a hot buttered griddle. Turn pancakes when bubbles form and start to pop; cook other side until golden. Makes about one dozen pancakes.
Beltane Bread
Recipe by Ann Moura (Aoumiel)
Preheat oven to 375 degrees, and combine:
Preheat oven to 375 degrees, and combine:
4 cups sifted flour
1/2 cup ground almonds
2 cups sugar
1 tube almond paste
1/2 teaspoon baking powder
1 teaspoon cinnamon
5 eggs
When dough is worked to medium soft, shape into flattened balls and place on ungreased cookie sheet. Bake until golden brown, about 20 minutes. Cool, ice with white Solar Cross. You could try this as a single loaf. I also like to make an almond biscuit with biscuit mix, almond extract, sugar, cinnamon, and eggs, but in smaller proportions.
Oatmeal Cake with Coconut Frosting
1/2 cup ground almonds
2 cups sugar
1 tube almond paste
1/2 teaspoon baking powder
1 teaspoon cinnamon
5 eggs
When dough is worked to medium soft, shape into flattened balls and place on ungreased cookie sheet. Bake until golden brown, about 20 minutes. Cool, ice with white Solar Cross. You could try this as a single loaf. I also like to make an almond biscuit with biscuit mix, almond extract, sugar, cinnamon, and eggs, but in smaller proportions.
Oatmeal Cake with Coconut Frosting
1 c. oatmeal (I used old fashioned, but I’m sure quick work also)
1.5 c. boiling water
1 c. brown sugar
1 c. white sugar
1/2 c. shortening
2 eggs
1.5 cups flour
1 tsp soda
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
Frosting:
6 Tablespoons butter
1/4 c. evaporated milk
1 c. brown sugar
1/2 c. coconut
1/2 c. chopped walnuts
1 tsp vanilla
Preheat oven to 350*
Add boiling water to oatmeal. Stir slightly and let stand for 20 minutes.
Mix brown sugar, sugar, and shortening. Stir in eggs. Add oatmeal mixture and stir. Mix in remaining ingredients. Pour into greased 13 x 9 inch pan. Bake for 35-40 minutes at 350F.
In a small saucepan, melt butter, sugar, and evaporated milk. Cook until bubbles and remove from heat. Add coconut, walnuts, and vanilla and stir. Pour immediately onto slightly cooled cake.
1.5 c. boiling water
1 c. brown sugar
1 c. white sugar
1/2 c. shortening
2 eggs
1.5 cups flour
1 tsp soda
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
Frosting:
6 Tablespoons butter
1/4 c. evaporated milk
1 c. brown sugar
1/2 c. coconut
1/2 c. chopped walnuts
1 tsp vanilla
Preheat oven to 350*
Add boiling water to oatmeal. Stir slightly and let stand for 20 minutes.
Mix brown sugar, sugar, and shortening. Stir in eggs. Add oatmeal mixture and stir. Mix in remaining ingredients. Pour into greased 13 x 9 inch pan. Bake for 35-40 minutes at 350F.
In a small saucepan, melt butter, sugar, and evaporated milk. Cook until bubbles and remove from heat. Add coconut, walnuts, and vanilla and stir. Pour immediately onto slightly cooled cake.
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