Nacho Day, November 6th

All the recipes are from Allrecipes.com. More can be found at
http://allrecipes.com/recipes/appetizers-and-snacks/cheese/nachos/

 

Over the Top Nachos      

Servings: 6

INGREDIENTS:

1 pound ground beef      
1 onion, finely diced
salt and pepper to taste
2 cups shredded Cheddar cheese
1 (16 ounce) can refried beans
1 (14.5 ounce) package tortilla chips
1 fresh jalapeno pepper, sliced

DIRECTIONS:

1.            In a large frying pan, brown ground beef with onion, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. After the meat is thoroughly cooked, drain off the grease.
2.            Arrange chips on a microwavable platter. Spread beans over the chips. Layer with 1/2 of the cheese, the ground beef mixture, and remaining cheese. Arrange jalapeno peppers on top.
3.            Microwave on medium-high until cheese has melted. Serve immediately.

ALL RIGHTS RESERVED © 2014 Allrecipes.com Printed from Allrecipes.com 

Restaurant Style Chicken Nachos

 

Servings: 6

Ingredients:

2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
1/2 (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar /Monterey Jack cheese blend
1/2 large tomato, diced

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.

3. Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.

ALL RIGHTS RESERVED © 2014 Allrecipes.com Printed from Allrecipes.com 

Mexican Potato Nachos

Servings: 8

Ingredients:

2 tablespoons Vegetable oil
2 large baking potatoes, cut into 1/2-inch thick slices
salt and ground black pepper to taste
1 tablespoon vegetable oil
1/2 pound ground beef
1 (15 ounce) can black beans, drained
2 tablespoons taco seasoning
2 tablespoons water
8 ounces shredded Cheddar cheese
1/4 cup shredded lettuce
1 small tomato, chopped
1/4 cup sour cream
1/4 cup guacamole

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).

2. Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.

3. Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.

4. Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.

5. While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.

6. Mix the black beans into the ground beef; stir in the taco seasoning and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes.

7. Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.

8. Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.

9. Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.

ALL RIGHTS RESERVED © 2014 Allrecipes.com Printed from Allrecipes.com 

Tater Tots® Nachos

Servings: 6

Ingredients:

1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
1 pound ground beef
1 (1 ounce) package taco seasoning mix
3/4 cup water
1 cup spicy nacho cheese sauce
1/2 cup sour cream
1/4 cup diced onion
1/4 cup jalapeno pepper slices

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).
2. Arrange potato nuggets in a single layer on a baking sheet.
3. Bake potato nuggets in the preheated oven until golden and heated through, 24 to 26 minutes.
4. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir water and taco seasoning mix into beef; cook and stir until liquid is thickened, 2 to 3 minutes.
5. Pour cheese sauce into a microwave-safe bowl; heat in the microwave for 30 seconds, stir. Continue heating in 15-second intervals until hot, stirring between intervals.
6. Spread potato nuggets on a serving plate. Top with meat, cheese sauce, sour cream, onion, and jalapeno slices.

ALL RIGHTS RESERVED © 2014 Allrecipes.com Printed from Allrecipes.com 

Soul Cakes

I was sent this link and I wanted to share with you. Tis the Samhain Season.
http://www.npr.org/templates/story/story.php?storyId=15536354

Soul Cakes: Hallowed Offerings for Hungry Ghosts
by T. Susan Chang
October 24, 200712:23 AM ET

Even at its most lighthearted, Halloween has a chilly soul. There is no denying it: All Hallows' Eve belongs to the lord of death, who masters us all in the end. We may cope with our servitude by laughing at death, fearing it, respecting it — or, in time-honored tradition, by throwing sweets at it.

Today, we assuage malevolent spirits — the ones in costume, as well as those unseen — with Reese's Pieces and Tootsie Rolls. I guess modern demons aren't too picky and they know how to negotiate a plastic wrapper.

Long ago, however, at the beginning of the Christian era in Britain, Druidic rites were a fresh and vivid memory. Four times a year, bonfires banished the ill-tempered spirits hiding in the night. The Halloween, or Samhain, fires might have been a way of whistling in the dark, laughing in the face of the oncoming cold and scarcity.

Samhain was the festival of the dying sun god, and its dark power stayed potent even as the old ways faded. Samhain became All Souls' Eve and All Souls' Day. The practice of gathering round a bonfire waned. Instead, night visitors of the Dark Ages began to venture abroad, going house to house. If they were lucky, they would be met at the doorstep with a plate of sweet and steaming soul cakes.

Explanations on the origins of soul cakes vary. Some say that cakes were baked for the bonfires and that they were a lottery: pick the burnt cake, and you get to be the human sacrifice that ensures good crops next year. Or, soul cakes may have been tossed around an area to appease evil spirits condemned to wander in animal form.

By the 8th century, though, soul cakes had been sanctified and civilized. They were used to pay the beggars who came around on All Souls' Eve and offered to say prayers for the family's departed. One cake given, one soul saved — cheap at the price.

Elsewhere, they were given to the costumed entertainers known as mummers, who made their merry rounds at Halloween. Today's trick-or-treaters are thought to be their descendants.

Vexatious for the interested cook, soul cakes seem to have been as various in form as in purpose. I've seen dozens of recipes, some leavened and rising heavenward, others flat and dense as tombstones. Some are cakey and some are biscuity. Some are gingery and some are saffrony. They may be square, oval or round, marked with a cross — or not. That's the thing about myths: The fact that there's never a single right answer doesn't diminish their power.

I liked the idea of a round soul cake, yellow with saffron and egg yolk like the dying sun itself. Or yellow like the bonfires of Samhain, from which the Celts would take burning torches to start their own hearths for the new year.

Like many folkloric recipes, the one I tried was vague, calling for "enough milk for a soft dough," and giving no instructions as to forming the cakes. Mine turned out hard, tough and undercooked. I had to remind myself that this was about honoring the dead, not trying to imitate them.

After a few more tries and adjusting the time, temperature, quantity of dry and wet ingredients and thickness of the dough, I had a sunny yellow biscuit with a sweet saffron scent. Studded with a currant cross and small enough to fit in the palm of my 6-year-old son's hand, it felt like a talisman — a peace offering for implacable spirits, or edible currency for the ferryman of the dead. Or — with some Harry Potter-style iced pumpkin juice on the side — an after-school snack for a kid and his inner Dementor.

What should you do with your soul cakes? Eat them, share them, fill them with currants and scavenge for crumbs. But while you do, spare a thought for the hungry ghosts who walk the earth for just one night.

Soul Cakes
October 23, 2007 6:54 PM ET

Soul cakes get stale within a day or two, so eat 'em while they're hot.
Makes 12 to 15 2-inch soul cakes

2 cups all-purpose flour
1/2 teaspoon nutmeg, ground fresh if possible
1/2 teaspoon cinnamon, ground fresh if possible
1/2 teaspoon salt
Generous pinch of saffron
1/2 cup milk
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup sugar
2 egg yolks
1/2 cup currants

For the Glaze:
1 egg yolk, beaten

Preheat oven to 400 degrees.

Combine the flour, the nutmeg, cinnamon and salt in a small bowl. Mix well with a fork.


Crumble the saffron threads into a small saucepan and heat over low heat just until they become aromatic, taking care not to burn them. Add the milk and heat just until hot to the touch. The milk will have turned a bright yellow. Remove from heat.

Cream the butter and sugar together in a medium bowl with a wooden spoon (or use an electric mixer with the paddle attachment). Add the egg yolks and blend in thoroughly with the back of the spoon. Add the spiced flour and combine as thoroughly as possible; the mixture will be dry and crumbly.

One tablespoon at a time, begin adding in the warm saffron milk, blending vigorously with the spoon. When you have a soft dough, stop adding milk; you probably won't need the entire half-cup.

Turn the dough out onto a floured counter and knead gently, with floured hands, until the dough is uniform. Roll out gently to a thickness of 1/2 inch. Using a floured 2-inch round cookie or biscuit cutter, cut out as many rounds as you can and set on an ungreased baking sheet. You can gather and re-roll the scraps, gently.

Decorate the soul cakes with currants and then brush liberally with the beaten egg yolk. Bake for 15 minutes, until just golden and shiny. Serve warm, with cold pumpkin juice.

Iced Pumpkin Juice
October 23, 2007 6:53 PM ET

Pumpkin juice has an earthy, starchy flavor with a trace of corn-like sweetness. It's not especially delicious on its own, but is a powerfully appealing quencher when mixed with other juices. You will need a fruit or vegetable juicer for this recipe.

Makes 4 grown-up or 6 kid-size servings

1 small sugar pumpkin
1 cup apple juice
1/2 cup pineapple juice

The easiest way to peel a pumpkin is to use a sturdy serrated knife. Set the pumpkin down firmly on its bottom. Steady it with one hand while you saw off the peel in vertical strips, tracing the round form of the pumpkin as you saw downward. Split the pumpkin in half and scoop out the seeds (discard or reserve them as you wish). Chop the pumpkin flesh into chunks small enough to fit in your juicer.

Juice the pumpkin chunks following your juicer's instructions. You should have 2 to 3 cups. Strain the juice into a pitcher and add apple and pineapple juice to taste. Serve iced.

Witches Hats, yum yum

What is Halloween or Samhain without Witches hats? I really hate those crafts and food items that are really difficult to make for the holidays. I really am an amateur and not much of a cook. I admit that I really don't like to waist a lot of time cooking, but these are simple and easy to do. You can make the as elaborate as you want. The easy peasy way is just as cute as the elaborate ones, so it is up to you on how much time you want to invest in these tasty treats.


Okay, these are pretty simple idea of a Hershey Kiss and a cookie. Now as for the glue, some people use the gel and some use icing. You may want to experiment on what works best for you. I think that the frosting would be cheaper and you can add some food coloring and voila. Now sometimes you can buy Halloween frosting but not every store has it. As you can see that you can decorate as much as you want. add a little buckle or add some sprinkles to it.  Kids will be happy to eat up you test projects. Before you make anything for a party you need to experiment first. I have made loads of mistakes in my day. As for the brooms they are just as easy. Get some pretzel sticks and the min peanut butter cups. So both are easy to do up and they are a great treat for any party.

Now, who does not like ice cream cones? They are a cute idea to help out in making up some Witches hats. Cones come in regular sugar cones and chocolate one. The chocolate ones are not always available. In years past I have seen Halloween cones but if you don't have them or the chocolate cones you can always dip them in chocolate. Like I said before it depends on how much time you want to spend. As for me I am allergic to chocolate and I am impatient, so I will not be dipping them as it does takes too much time to dip and dry them. Anyways, I don't mind mine if mine are chocolate or not. So here are some ideas for you.

As you can see you can decorate them as elaborately as you want. You could always have a party and make them up as a game. All kids would love to make their own hats.  Again you can use the gel or frosting to glue your candy on the cones. There are tons of different kinds of candy that you can use. The picture of the 12 cones used Sixlets, which works great as they are small and come in lots of colors. Utah can be very isolated in the candy selection so I have never seen Sixlets in just Halloween colors, but you may have better luck in finding them. The other option is to buy them on line. As a fan of Sixlets, that is an option and any extras you have left over can be put in the candy bowl.

Now you can just decorate the outside but the inside is hollow so it is possible to fill the cone with more goodies. The options are endless of what you can put in the cones. All types of candy to chocolate moose or even ice cream. Now remember if you use ice cream, you need to keep them in the freezer until the party and they are ready to eat, so make sure you have the room.

The other tip is to buy some mini marshmallows if you are going to put the moose in it. You put the marshmallow in the first to seal the tip. You have to keep the cone upright until the moose settles. Then you put the frosting on the cookie and put the cone upside down.

 Now remember what I have said about any craft, it is all about having fun and being creative. Those little imperfections that happen just gives your craft a personal touch. So have fun and be adventurous.

I hope all have a Happy Halloween and a Happy Samhain.

Summer Solstice Recipes

Found these at Raven and Crone website. I thought I would share it with you all. I hope these will give you an idea what to cook up at your celebration.

http://www.ravenandcrone.com/catalog/a4/Litha,-Summer-Solstice-Food-Recipes/article_info.html

Asparagus Stuffed Chicken

Ingredients:

6 small boneless chicken breast halves
6 stalks asparagus
3 ounces Colby or Colby Jack cheese
1 cup plain bread crumbs
1/2 cup grated parmesan cheese
1/2 cup pignoli nuts -- finely chopped
3 eggs
salt and pepper -- to taste
6 ounces pesto sauce
1 Cup heavy cream

Directions:

Pound chicken breasts to a 1/4 inch thickness and set aside. Snap off tough bottoms of asparagus. Place in boiling water and cover for 1 minute. Drain, rinse with cold water; then pat dry. Cut asparagus from tip down stalk into 3 inch Iengths. Cut cheese into sticks 1/2 inch high x 1/2 inch wide by 3 inches long. Set aside. Combine bread crumbs, parmesan and pine nuts in a bowl. In another bowl beat eggs.

Season chicken breasts with salt and pepper. Place a stick of cheese and an asparagus spear next to one long edge of each breast.

Roll breast around ingredients tucking in ends to form a neat package. Secure with a toothpick. Dip each piece in egg and then in breadcrumb mixture. Make a double coating by dipping again into egg then crumbs. Place packages in a baking dish and bake for 20 to 25 minutes at 400F degrees. While the chicken is baking combine pesto and cream in a small saucepan. Bring to a boil and reduce 2 minutes until Iightly thickened. Serve pesto cream sauce over chicken. Serves: 6

If you want you can make these ahead of time and freeze. These freeze very well. 

HERBAL LEMON COOKIES
(Author Unknown)

1 cup Butter or margarine
2 cups Sugar, divided
2 large Eggs
1 teaspoon Vanilla extract
2 1/2 cups Flour
2 teaspoons Baking powder
1/4 teaspoon Salt
1/3 cup Lemon Grass / Lemon Balm / Lemon Basil - chopped

Cream the butter and 1-3/4 cups sugar. Add the eggs and vanilla. Beat well. Combine the flour, baking powder, salt, and herbs. Add to the creamed mixture and mix. Drop dough by teaspoonfuls, 3 inches apart, on a greased cookie sheet. Flatten slightly with a fork or cup bottom. Sprinkle lightly with the remaining sugar. Bake at 350 degrees for 8 to 10 minutes or until barely browned. Cool slightly, then remove to a rack.

Lavender Cheesecake

Ingredient
1½ cup Total graham cracker and or gingersnap crumbs
½ cup Melted butter
24 ounces Cream cheese; softened
1½ cup Sugar
6 Eggs
2 cups Sour cream
2 tablespoons Cornstarch
8 ounces Sour cream
1½ tablespoon Sugar
¼ cup Sugar
½ cup Chopped walnuts
1 tablespoon Lemon juice
1 tablespoon Crushed dried lavender flowers
1½ teaspoon Vanilla extract
1 teaspoon Whole dried lavender flowers
¼ teaspoon Vanilla extract

CRUST FILLING TOPPING Preheat oven to 350 F. Combine crust ingredients and press firmly into the bottom and up 2" of the sides of a 9" springform pan; chill. With mixer on high speed, beat cream cheese and sugar until smooth. With mixer on low, add eggs, sour cream, cornstarch, lemon juice, lavender flowers and vanilla. Blend all ingredients on medium speed for 3 minutes. Pour mixture into the chilled crust and bake for 1 hour. Turn off the oven and leave the cake in for 30 minutes longer. Remove and let cool in pan. Chill. Mix sour cream with the remaining three ingredients and spread over the top of the cheesecake. Cover and refrigerate. To serve, remove the rim of the pan, loosen the cheesecake from the bottom, and slide it onto a plate.

(From Tom Bergey of Newalla, OK in Kitchen Table: Where Herbs and Spices Make a Difference column in the August/September 1994 Herb Companion. Vol. 6, No. 6. Pg. 22. Posted by Cathy Harned. Submitted By CATHY HARNED On 10-02-94 )

Honey-Lavender Biscotti

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar
3 large eggs
3 tablespoons honey
1/2 teaspoon pure vanilla extract
2 tablespoons orange zest
1 tablespoon dried lavender blossoms

Preheat oven to 350 degrees F. Adjust oven rack to the middle position. Lightly grease three baking sheets (lining the baking sheet with parchment paper prevents sticking and makes cleanup much easier). In a medium bowl, sift flour, baking powder, baking soda, and salt together; set aside. In a large bowl, whisk sugar and eggs to a light lemon color; stir in honey, vanilla extract, orange zest, and lavender blossoms. Sprinkle dry ingredients over the egg mixture; fold in until the dough is just combines. To shape the dough into a log, lightly sprinkle flour on the work surface, on top of the dough, and on your hands. Use just enough flour to form the logs and to prevent sticking; you don't want the logs to be covered with flour. Divide dough into six equal pieces. With your hands, pat and shape each piece into a loaf approximately 3 inches wide, 7 inches long, and 3/4-inch high. Place two rolls onto each prepared baking sheet with 3 to 4 inches of space between them. Bake 25 minutes or until dough pops back up when lightly pressed with a finger. (After dough has baked 10 minutes, reverse cookie sheets from front to back and move from the top rack to the bottom one. Repeat this again after another 10 minutes). You can't judge the cooking by the color. The biscotti shouldn't change color during the second baking, so poke them to tell if they're done. They should feel dry and offer some resistance. Remove from oven and cool 10 minutes on a wire rack. Reduce oven to 275 degrees F. Using a long serrated knife, cut logs diagonally into 1/2-inch thick slices. Turn the slices over, onto their sides; return slices, on baking sheets, to oven. Bake another 15 minutes. NOTE: Do not crowd the biscotti slices on the baking sheet for their second baking as they need the hot air to circulate to enable them to crisp up evenly. Remember biscotti will continue to crisp up, as they cool, so do not be tempted to over bake. Remove from oven and cool completely on wire racks. Store biscotti in an airtight container. They will keep well for a few weeks. Yields about 54 biscotti.

Summer Pudding
Recipe by Jan Brodie

1 lb. Mixed Red Soft Fruits
4 oz. Sugar
Enough White Bread to line a Pudding Basin
Whipped Cream for serving

Trim the crusts off the bread and line the pudding basin with it, cutting a circle for the base. Ensure that the basin is lined without any gaps. Cook the fruits and sugar, without adding extra water, for a few minutes until the juices run. Drain the fruits and retain the juices. Fill the lined bowl with fruit and place a circle of bread on top, enclosing the fruit. Then put a plate on top held down with a weight on top. Place in fridge overnight. When ready to serve, turn out onto a plate and pour the reserved juices over the top. Serve with whipped cream.
(The above recipe for "Summer Pudding" is from Jan Brodie's book "Earth Dance: A Year of Pagan Rituals", page 98-99, Capall Bann Publishing, 1995)

Fruit Salad

Ingredients:
1 cup Mango
1/2 cup Pine Nuts (optional)
1 cup Pineapple, to be cut into bite-size chunks
1 cup Apple, to be cut into bite-size chunks
1 cup Peaches, to be cut into bite-size chunks
2 or 3 Bananas, to be sliced (depending on personal preference)
1 small jar Red Cherries
1/2 cup Coconut (if desired)

Take a 1/2 cup of Orange Juice and mix in 3 tbls. of pure maple syrup. Pour this over the fruit. This will keep the fruit from turning brown.

Midsummer Cookies
by Akasha Ap Emrys

3/4c softened butter
2c brown sugar
2 eggs
1T lemon juice
2T grated lemon rind
2c 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 36.

Faery Honeycakes
Recipe from Hearth and Home Witchery

1/2 cup sweet white wine
1 egg
2/3 cups flour
1/8 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons sugar
1 cup of honey
1/8 teaspoon of nutmeg
Oil for frying

Beat the wine and egg in a medium bowl. Combine the flour, cinnamon, salt and sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey and nutmeg in a small bowl. Heat 1/2 inch of the oil in a frying pan until hot but dont let it get so hot it smokes!! Drop the batter into the oil 1 tablespoon at a time and fry untill golder brown. Drain on paper towels. Dip into honey. Makes 1 1/2 dozen

Green Garden Goddess Dip
Recipe from Hearth and Home Witchery

1/2 cup green onion, thinly sliced
1 T. garlic, minced
1 T. olive oil
8 oz. spinach, triple washed, patted dry, and destemmed
1 avocado, peeled, pitted, and diced
1 cup loose parsley, washed well
1/4 cup chives, sliced
1 T. freshly chopped dill
1 T. lime juice
1/4 t. salt
1/4 t. hot sauce, of choice
1 - 8 oz. container plain vegan soy yogurt

In a non-stick skillet, saute the green onion and garlic in the olive oil for 2 minutes to soften. Add the spinach and continue to saute until the spinach just wilts. Remove the skillet from the heat and set aside to cool completely. Transfer the spinach mixture to a food processor. Add the remaining ingredients, except the vegan yogurt, and process for 2-3 minutes or until smooth. Add the vegan yogurt and process well to combine. Taste and add additional salt, hot sauce, or lime juice, to taste. Transfer the mixture to a glass bowl, cover, and chill for 30 minutes to allow the flavors to blend. Serve as an appetizer with raw vegetables, bread slices, crackers, or chips, or use as a condiment on sandwiches, cooked vegetables, or grains. Yield: 2 Cups

Sun's Up Cobbler
from Hearth & Home witchery

1-lb 14oz can (3 1/2 cups) halved peaches
3 slices slightly dry bread (toast on light)
1 tbs. cornstarch
1/4 cup butter or margarine, melted
1/4 tsp. salt
1/3 cup sugar
1 tbs. lemon juice
1/2 tsp. ground cinnamon
1/4 cup butter or margarine
1/4 tsp. ground nutmeg

Drain peaches, reserving 1 cup syrup. In a pan, combine cornstarch and salt and slowly blend in reserved syrup. Over med-high heat, cook and stir until mixture comes to a boil. Reduce heat and cook and stir for 2minutes. Add lemon juice, butter or margarine and peaches. Heat JUST to bubbling. Pour into 10x6x11/2 inch baking dish.

Cut bread lengthwise into 1 inch strips. Dip into 1/4 cup melted butter, then into mixture of sugar, cinnamon, and nutmeg. Arrange over peaches. Bake at 375 degrees for 25 minutes or until toasty. Serve with cream (optional) Makes 6 servings.

Lunchtime Cranberry Sun Mold
from Hearth & Home Witchery

2 -3oz packages orange flavored gelatin
2 7oz bottles ginger ale
1 1lb can whole cranberry sauce
2 oranges, peeled and sectioned
1 83/4 oz crushed pineapple, undrained
1 grapefruit, peeled and sectioned

In saucepan, combine gelatin and cranberry sauce. Heat and stir until almost boiling. Stir in undrained crushed pineapple and ginger ale. Remove from heat and stir until fizzing has stopped. Pour into round mold. Chill until set. Unmold onto a serving dish with a layer of lettuce leaf bedding. Garnish with orange and grapefruit sections. Top with alternating orange and grapefruit sections in a "pinwheel" array. Serve as salad or dessert.

Midsummer Passion Punch
from Hearth & Home Witchery

Leaves from 4 sprigs of mint
1/4 cup sugar
4 cups seltzer water
6 cups passion fruit juice
1 lime
ice cubes
6 passionflowers

Bruise the mint leaves with the sugar in a mortar and pestle. Transfer the mix to your punch bowl. Pour seltzer water and fruit juice over the leaves. Squeeze in the juice of the lime. Add ice cubes and garnish with passionflowers.
Substitute club soda or sparkling water for seltzer water if desired.

One note for serving: You should NEVER get passionflowers that have been grown non-organically, because they will almost definitely have chemicals on them that you do NOT want near your food! If you have no way to acquire passionflowers (or even if you do and you just like this idea), I might suggest investing in some rose-shaped cake pans--they're usually in a set of four or six and make cupcake-size cakes--and filling them with water and freezing to make big pretty flowery ice cubes. You can even sprinkle some mint leaves in there to freeze into the cubes. It looks beautiful, but believe me, it won't last long under the hot sun!

Fairy Nectar

2 cups milk per serving
1 tsp. honey
1/2 tsp. vanilla extract
cinnamon

Warm milk, be careful not to boil it. In each mug add your honey and vanilla. Sprinkle with cinnamon.

Buttermilk Scones for Litha
from Hearth & Home Witchery

3 cups Flour
1/3 cup Sugar
2 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Salt
2 Tablespoons Butter
1 cup Buttermilk
3/4 cup Currants
1 teaspoon Grated Orange Rind
1 Tablespoon Heavy Cream
1/4 teaspoon Cinnamon
2 Tablespoons Sugar

Preheat oven to 425 degrees. Use an ungreased baking sheet. Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl. Stir well with a fork to mix and fold air into batter. Add the butter and cut into the flour mixture, using a pastry blender or two knives, or work in, using your fingertips, until the mixture looks like fresh bread crumbs. Add the buttermilk, currants and orange rind. Mix only until the dry ingredients are moistened. Gather the
dough into a ball and press so it holds together. Turn the dough out onto a lightly floured surface. Knead lightly 12 times. Pat the dough into a circle 1/2-inch thick.

Glaze: In a small bowl combine the cream, cinnamon and sugar; stir to blend. Brush the dough with the glaze. Cut the dough into 18 pie-shaped pieces. Place the scones 1 inch apart on the baking sheet. Bake for about 12 minutes or until the tops are browned. Serve hot with Orange Honey Butter (recipe follows).

Orange Honey Butter for the Buttermilk Scones!

2 Tablespoons Grated Orange Rind
3 Tablespoons Powdered Sugar
1/2 cup Unsalted Butter, at room temperature
1 Tablespoon honey

Combine the orange rind, powdered sugar, butter and honey in a small bowl and blend until well mixed. Chill slightly and serve with scones or biscuits.

Solstice Herb Bread

3 C. flour
1 tbsp. sugar
1 tsp. salt
1 pkg. dry active yeast
2 tbsp. chopped fresh chives
2 tsp. chopped fresh rosemary
1 tsp. fresh thyme
1 1/4 C. hot water
2 tbsp. Crisco

Mix 2 cups of the flour, sugar, salt and yeast in a large bowl. Add herbs, water, and Crisco. Beat slowly, stirring in remaining cup of flour until smooth. Scrape batter from sides of bowl and let rise in a warm place for 35 minutes or until it doubles in bulk. Punch down and beat with a spoon for about 15 seconds. Place dough in a greased loaf pan, patting down and forming a loaf shape with your hands. Cover and let rise again for about 30 minutes or until it again doubles in bulk. Bake at 375 for 40-45 minutes. Brush top with butter or margarine and remove from pan to cool.

Bright Memories Litha Parfait
from Hearth & Home Witchery

1 (2 3/4 ounce) package vanilla custard powder (no bake)
1/2 teaspoon vanilla
2 cups milk
1 (21 ounce) can pineapple pie filling
2 (3 ounce) packages cream cheese, softened

In sauce pan prepare custard according to the package directions using the milk. Remove from heat. Gradually stir cheese into hot mixture, mixing well. Stir in vanilla. Chill custard mixture and pie filling separately until ready to serve. When ready to serve, spoon alternate layers of mixture and pie filling into parfait or juice glasses. Top with some type of berries if desired.

Honey-Lavender Biscotti
from Hearth & Home Witchery

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar
3 large eggs
3 tablespoons honey
1/2 teaspoon pure vanilla extract
2 tablespoons orange zest
1 tablespoon dried lavender blossoms

Preheat oven to 350 degrees F. Adjust oven rack to the middle position. Lightly grease three baking sheets (lining the baking sheet with parchment paper prevents sticking and makes cleanup much easier). In a medium bowl, sift flour, baking powder, baking soda, and salt together; set aside. In a large bowl, whisk sugar and eggs to a light lemon color; stir in honey, vanilla extract, orange zest, and lavender blossoms. Sprinkle dry ingredients over the egg mixture; fold in until the dough is just combines. To shape the dough into a log, lightly sprinkle flour on the work surface, on top of the dough, and on your hands. Use just enough flour to form the logs and to prevent sticking; you don't want the logs to be covered with flour. Divide dough into six equal pieces. With your hands, pat and shape each piece into a loaf approximately 3 inches wide, 7 inches long, and 3/4-inch high. Place two rolls onto each prepared baking sheet with 3 to 4 inches of space between them. Bake 25 minutes or until dough pops back up when lightly pressed with a finger. (After dough has baked 10 minutes, reverse cookie sheets from front to back and move from the top rack to the bottom one. Repeat this again after another 10 minutes). You can't judge the cooking by the color. The biscotti shouldn't change color during the second baking, so poke them to tell if they're done. They should feel dry and offer some resistance. Remove from oven and cool 10 minutes on a wire rack. Reduce oven to 275 degrees F. Using a long serrated knife, cut logs diagonally into 1/2-inch thick slices. Turn the slices over, onto their sides; return slices, on baking sheets, to oven. Bake another 15 minutes. NOTE: Do not crowd the biscotti slices on the baking sheet for their second baking as they need the hot air to circulate to enable them to crisp up evenly. Remember biscotti will continue to crisp up, as they cool, so do not be tempted to over bake. Remove from oven and cool completely on wire racks. Store biscotti in an airtight container. They will keep well for a few weeks. Yields about 54 biscotti.

This is one of my favorite pies. Since blueberries and rhubarb are not is season at the same time one or the other fruit will have to be frozen. It's awesome with vanilla ice cream.

BlueBarb Pie

9 inch double pie crust
¼ tsp. salt
1 c sugar
¼ c flour
2 c fresh rhubarb or frozen
2 c blueberries
1 TB butter

Mix salt, sugar and flour. Add fruit and stir well. Heat over to 450. Pour filling into bottom crust and dot with butter. Add top crust and seal, cut vent holes. Bake for 10 minutes, then lower temp to 400 and bake until crust is brown and filling bubbly; about 30 minutes.

Lemon Chess Pie
Edain McCoy

Pie shell, but don't bake it yet
2 cups granulated sugar
1 tablespoon flour
1/2 teaspoon cornstarch
1 tablespoon cornmeal
4 eggs
1/4 cup milk
1/4 cup softened butter
1/2 cup lemon juice
1/4 cup grated lemon peel
Optional:
Second pie shell for covering
Orange slices for garnish at serving time

Preheat the oven to 375º F. Put the pie shell in a deep-dish pan. Mix the dry ingredients together, then add in the eggs, milk, butter, juice, and lemon peel. Beat until smooth. (You might need an electric mixer, but possibly not.) Pour into the pie shell and bake about 40 minutes until golden brown. Make sure that if you decide to use a
second pie shell over the top, you seal it well around the edges (crimping the sides if desired!) and that you cut steam holes in the top layer so it doesn't explode! Top with orange slices for an added solar touch.

Sunny Soltice Peach Pie

You will need:
1 pie crust (unbaked)
4 cups slice peaches fresh
2 tsp. unbleached flour
1/4 cup peach preserves, with no added sugar in them.
1 tsp. freshly sqeezed lemon juice
1/2 tsp. ground cinnamon
freshly grated nutmeg
dash of sea salt

Preheat oven to 400. In the unbaked crust of your choice arrange the peach slices in overlapping circles. Sprinkle the peaches with the flour Combine the peace preserves, lemon juice, cinnamon, nutmeg and dash of sea salt in saucepan and heat until hot while stirring. Pour this glaze over the peaches and bake for 10 minutes then turn the heat down to 375 and continue baking for an additional 30-35 minutes. May be served warm, at room temp or cold the decision is yours.

Summer Solstice Cobbler

1-1lb 14oz can (3 1/2 cups) halved peaches
3 slices slightly dry bread (toast on light)
1 tbs. cornstarch
1/4 cup butter or margarine, melted
1/4 tsp. salt
1/3 cup sugar
1 tbs. lemon juice
1/2 tsp. ground cinnamon
1/4 cup butter or margarine
1/4 tsp. ground nutmeg

Drain peaches, reserving 1 cup syrup. In a pan, combine cornstarch and salt and slowly blend in reserved syrup. Over med-high heat, cook and stir until mixture comes to a boil. Reduce heat and cook and stir for 2minutes. Add lemon juice, butter or margarine and peaches. Heat JUST to bubbling. Pour into 10x6x11/2 inch baking dish.Cut bread lengthwise into 1 inch strips. Dip into 1/4 cup melted butter, then into mixture of sugar, cinnamon, and nutmeg. Arrange over peaches. Bake at 375 degrees for 25 minutes or until toasty. Serve with cream (optional) Makes 6 servings.

Food for Summer Solstice

 

Midsummer is upon us and we are ready for a feast, but what to brew up in the kitchen. This is high season for many summer fruits and vegetables.  We can have some green vegetables such as snap peas, green beans, lettuce, broccoli, and zucchini to represent vegetative deities such as the Green Man and Gaia. Yellow, orange, and red vegetables such as summer squash, carrots, tomatoes, and peppers embody the colors of the sun and the energy of the longest day. Fruit salads or fruit breads celebrate the bounty of the orchards beginning to bear.  ”Sun breads” usually have white or yellow dough studded with bright pieces of fruit. Foods made using the sun include sun-dried tomatoes, fruit leather, sun tea, and sunflower seeds.  These are ideal for solar-focused celebrations because they capture the power of the sun as energy we can use.  Smoked fish such as herring and salmon are traditional treats in Sweden and Finland. Because fishing is a major source of food and income for these cultures, fish represent abundance and prosperity.  The smoke comes from fire, another aspect of the solar holiday. So other flame-cooked foods such as grilled steaks, barbecued ribs, shish kebabs, and vegetable skewers similarly evoke the sun’s energy with their passage through fire. Milk and cheese are also Midsummer treats as historically, cows only gave milk in spring and summer, so people made the most of the bounty for this holiday.  They also made fermented milk products, milk porridges, pancakes and pastries. Ice cream is a modern dessert that can include fresh fruit as an ingredient or a topping.  Symbolically, it reminds us that the sun’s peak is passing and winter lies ahead.  A pairing of red (strawberry, raspberry, or cherry) and green (mint, lime, or honeydew) ice cream flavors would make an excellent ending to a feast in honor of the Oak King and the Holly King. Another suitable Midsummer food ideas are hot spicy foods.

I will post some recipes later on but I hope this helps you to start planning your Summer Solstice celebration.

 

May's Food delight

National Barbecue MonthNational Chocolate Custard Month
National Egg Month
National Hamburger Month
National Salad Month
National Salsa Month
National Strawberry Month
National Mediterranean Diet Month


May 1-7 National Raisin Week
May 3-9 National Herb Week

May 1 National Chocolate Parfait Day
May 3 National Raspberry Popover Day
May 3 National Chocolate Custard Day
May 4 National Candied Orange Peel Day
May 4 National Hoagie Day
May 6 National Crepe Suzette Day
May 7 National Roast Leg of Lamb Day
May 8 National Coconut Cream Pie Day
May 12 National Nutty Fudge Day
May 13 National Apple Pie Day

May 14 National Buttermilk Biscuit Day
May 17 National Cherry Cobbler Day
May 18 National Cheese Souffle Day
May 19 National Devil's Food Cake Day
May 20 National Quiche Lorraine Day
May 22 National Vanilla Pudding Day
May 23 National Taffy Day
May 24 National Escargot Day
May 25 National Brown-Bag-It Day
May 26 National Blueberry Cheesecake Day
May 31 National Macaroon day

http://www.statesymbolsusa.org/National_Symbols/American_Hollidays.html

Beltane treats

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.

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

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

Recipe by Ann Moura (Aoumiel)

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 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.

Beltane and Aphrodisiac Foods

I had to share this with you. I found it on Confessions of a Kitchen Witch.
http://www.confessionsofakitchenwitch.com/2012/04/beltane-and-aphrodisiac-foods.html

Beltane marks the beginning of the “light half” of the year, when the days are long and bright and warm. This is the height of spring, bursting with flowers and the first new foods such as asparagus. As a seasonal celebration, Beltane is all about life busy with creation and full of exuberance.

As a fertility festival, Beltane encourages the crops to grow and the animals and people to produce new life. Celebrate your bodies and their power. Body painting, purifying baths, and making love outdoors are all wonderful and exuberant ideas for this fiery celebration.

As above, so below: people associate Beltane with love and sexuality because it’s considered the time when the God and the Goddess come together in sacred marriage. Traditional foods associated with Beltane include seasonal spring items, especially the first fresh vegetables while other foods have a more symbolic connection. Sweet foods, Spicy foods and Romantic and Aphrodisiac Foods are often connected to Beltane and you can choose from some of these foods listed to include in your Beltane fare!

Almond
A symbol of fertility throughout the ages. The aroma is thought to induce passion in a female. Try serving Marzipan (almond paste) in the shapes of fruits for a special after-dinner treat.

Aniseed
A very popular aphrodisiac with many culinary uses. It has been used as an aphrodisiac since the Greeks and the Romans, who believed aniseed had special powers. Sucking on the seeds is said to increases your desire.

Asparagus
Given it's phallic shape, asparagus is frequently enjoyed as an aphrodisiac food. Feed your lover boiled or steamed spears for a sensuous experience. The Vegetarian Society suggests "eating asparagus for three days for the most powerful affect".

Avocado
The Aztecs called the avocado tree "Ahuacuatl which translated means "testicle tree". The ancients thought the fruit hanging in pairs on the tree resembled the male's testicles. This is a delicious fruit with a sensuous texture. Serve in slices with a small amount of Balsamic vinegar and freshly ground pepper.

Bananas
The banana flower has a marvelous phallic shape and is partially responsible for popularity of the banana as an aphrodisiac food. An Islamic myth tells the tale that after Adam and Eve succumbed to the "Apple" they started covering their "nudity" with banana leaves rather than fig. From a more practical standpoint bananas are rich in potassium and B vitamins, necessities for sex hormone production.

Basil (sweet basil)
Is said to stimulate the sex drive and boost fertility. It is also said to produce a general sense of well being for body and mind.

Chocolate
The Aztecs referred to chocolate "nourishment of the Gods". Chocolate contains chemicals thought to effect neurotransmitters in the brain and a related substance to caffeine called theobromine. Chocolate contains more antioxidant (cancer preventing enzymes) than does red wine. The secret for passion is to combine the two. Try a glass of Cabernet with a bit of dark chocolate for a sensuous treat or let us temp you with our recipe for Chocolate Espresso Pots de creme.

Figs
An open fig is thought to emulate the female sex organs and traditionally thought of as sexual stimulant. A man breaking open a fig and eating it in front of his lover is a powerful erotic act. Serve fresh Black Mission figs in a cool bowl of water as it is done in Italy and be sure to eat with your fingers!

Garlic
The 'heat' in garlic is said to stir sexual desires. Make sure you and your partner share it together. Garlic has been used for centuries to cure everything from the common cold to heart ailments. This is a good time for moderation. Enjoy a pasta with a lightly garlicky sauce and it and lead up to something spicy in the bedroom later.

Ginger
Ginger root raw, cooked or crystallized is a stimulant to the circulatory system. Perhaps a stir-fry with freshly grated ginger can stir something spicy up in the bedroom later.

Honey
Many medicines in Egyptian times were based on honey including cures for sterility and impotence. Medieval seducers plied their partners with Mead, a fermented drink made from honey. Lovers on their "Honeymoon" drank mead and it was thought to "sweeten" the marriage.

Liquorice (licorice)
The Chinese have used licorice for medicinal purposes since ancient times. The essence of the Glycyrrhiza glabra (licorice) plan, glycrrhizin, is 50 time sweeter than sugar. Chewing on bits of licorice root is said to enhance love and lust. It is particularly stimulating to woman.

Nutmeg
Nutmeg was highly prized by Chinese women as an aphrodisiac. In quantity nutmeg can produce a hallucinogenic effect. A light sprinkling of the spice in a warm pumpkin soup can help spice up your evening.

Oysters
Oysters were documented as a aphrodisiac food by the Romans in the second century A.D as mentioned in a satire by Juvenal. He described the wanton ways of women after ingesting wine and eating "giant oysters". An additional hypotheses is that the oyster resembles the "female" genitals. In reality oysters are a very nutritious and high in protein.

Pine Nuts
Zinc is a key mineral necessary to maintain male potency and pine nuts are rich in zinc. Pine nuts have been used to stimulate the libido as far back as Medieval times. Serve pine nut cookies with a dark espresso for a stimulating dessert.

Pineapple
Rich in vitamin C and and is used in the homeopathic treatment for impotence. Add a spear to a sweet Rum drink for a tasty prelude to an evening of passion.

Raspberries and Strawberries
Perfect foods for hand feeding your lover. "Both invite love and are described in erotic literature as fruit nipples" Both are high in vitamin C and make a sweet light dessert.

Truffles
The Greeks and the Romans considered the rare Truffle to be an aphrodisiac. The musky scent is said to stimulate and sensitize the skin to touch.

Vanilla
The scent and flavor of vanilla is believed to increase lust. According to the Australian Orchid Society, "Old Totonac lore has it that Xanat, the young daughter of the Mexican fertility goddess, loved a Totonac youth. Unable to marry him due to her divine nature, she transformed herself into a plant that would provide pleasure and happiness." Fill tall Champagne glasses to the rim and add a vanilla bean for a heady, bubbly treat.

Wine
A glass or two of wine can greatly enhance a romantic interlude. Wine relaxes and helps to stimulate our senses. Drinking wine can be an erotic experience. Let your eyes feast on the color of the liquid. Caress the glass, savor the taste on your lips. Do remember that excessive alcohol will make you too drowsy for the after-dinner romance. A moderate amount of wine has been said to "arouse" but much more than that amount with have the reverse affect.

 Source: GourmetSleuth.com

Zucchini and Summer Squash dishes

Zucchini Day is not until August but I have some zucchini and squash that I need to make up. We get a basket from our local co-op and we have more squash and zucchini. We got some last week so I need to cook them up. Here are some ideas that I have in my recipe book.

Zucchini Cakes

makes 4 cakes, 2 cakes per serving
1 medium zucchini (about 7-8 inches long) shredded
about 2T diced roasted red bell pepper
scant 1T fine diced red onion
1 clove garlic, pressed
1 egg, beaten
1/4 c panko bread crumbs
1/4 c feta cheese
approximately 1/2 t kosher salt
a pinch pepper, or to taste
about 1-2T olive oil for cooking

Shred zuccini using large holes on a box grater. Squeeze zucchini to remove excess liquid. Put squeezed zucchini into a small work bowl. Add the diced roasted red peppers, garlic, onion, panko, feta and S&P. Pour the beaten egg over top and using a fork, gently mix. You'll want a cohesive mixture with no obvious pockets of dry bread crumbs or uncoated veggies.

Heat oil in a nonstick skillet over medium high heat. Once hot scoop zucchini mix into 4 patties, about 1/4 c each. Make about 1/2 inch thick by 3-4 inches diameter. Cover skillet and fry cakes on first side until golden browned, about 5 minutes. Cakes will still be very fragile so be careful when you flip them. Gently flip and continue cooking covered on second side, until browned and cakes hold together. Serve and enjoy!

Summer Squash Gratin

makes 8 side dish servings or 4 main dish servings
1 zucchini
1 yellow crooked neck squash
3 oz good quality Emmental Swiss cheese
2 oz mozzerella cheese
1 oz Asiago or Parmesean cheese
1 t Kosher salt
1/4 to 1/2 t ground black pepper
1/2 t garlic powder
1/2 t onion powder
4 sprigs thyme OR 1t dried thyme
about 1/2 c heavy cream (a little less is just fine)
1/2 c fresh bread crumbs

Preheat oven to 350F

Slice crooked neck squash in half and remove the seeds if desired. The larger the squash get the more pronounced the seeds are. Its a personal preference, if you dislike the seeds, remove them, if not leave them in.

Using a food processor with a slicing disc OR a mandolin slice the zucchini and yellow squash into thin rounds. Place slices on paper towel to absorb moisture. You will want a single layer of squash on each towel, yes you'll go through quite a bit. Don't skimp on this step or you will have a watery gratin.

Shred cheeses and reserve cheese.

Spray a casserole dish with non stick spray.

Begin assembling the gratin

First layer: yellow squash first. Use about 1/2 of the yellow slices in the first layer. Sprinkle squash with about 1/4 t kosher salt, some black pepper and a light dusting of garlic and onion powder. Next layer 1/4 of the shredded cheeses on top of the seasoned squash slices.

2nd layer: zucchini rounds. Use 1/2. Season as above (salt, pepper, onion & garlic powder) then top with 1/4 of the cheese. Pour 1/2 the cream over the squash on this layer.

3rd layer: Yellow squash, seasoned as above and add the thyme, then cheese.

4th layer: Remaining zucchini slices, seasoned and the remainder of the cheese. Pour remaining cream over top of the cheese. Top the cheese with the bread crumb.

Bake at 350F for 45 minutes or until browned on top and bubbly. Allow to cool for about 10 minutes before serving so the cheese has time to solidify before slicing. Enjoy!

Roasted garlic and tomato zucchini galette

makes 8 slices

1 1/2 c flour
1/2 c butter cut into cubes
1 t table salt or 1.5 t kosher salt
1/4 c sour cream
1/4 c ice cold water
juice of 1/2 lemon (2T)
8 oz cream cheese at room temperature
1 zucchini
2 tomatoes
kosher salt & pepper to taste
4 cloves roasted garlic
3 T grated parmigiana cheese
1 egg yolk
approx 1/2 c balsamic vinegar, reduced to2-3T syrup
10 leaves basil chiffionade

Make galette dough
Combine the flour, salt and cubed butter in a bowl. Place bowl in the freezer for 30 minutes to chill ingredients. Mix the sour cream, lemon juice and ice water together in a separate bowl. In the work bowl of a food processor add the flour & butter. Pulse 5 times - using 1 second bursts of power. Add the liquid and pulse 5 more times. Pour dough out onto plastic wrap, form into a round, wrap with plastic and refrigerate for 1 hour minimum.

Prepare the cheese mixture next. In the work bowl of a stand mixer add the cream cheese, 2T parmigiana cheese, garlic cloves and a pinch of S&P. Beat with flat beater for about 2 minutes until cheese is light and fluffy and the garlic has mashed into the cheese.

Slice the tomatoes and zucchini very thin.

Roll the galette dough out to a 14 inch round (approx). Spread the cream cheese mixture in the center, leaving about 3 inches of dough on the edges. Layer the zucchini and tomatoes in a fan pattern around the galette. Fold the dough edges up and over, covering some of the tomatoes and zucchini. Brush crust edges with egg wash and sprinkle with remaining 1T parmigiana cheese. Bake in a preheated 375F oven for 45-60 minutes, until the sides are browned and crisp.

While galette bakes reduce the balsamic vinegar by boiling it until it reduces by half. The syrup will thicken as it cools.

After gallette is baked chop the basil. Drizzle the balsamic syrup on top of the galette and top with basil chiffionade.