-
Pink Dandelion Wine
This is a think ahead recipe as it takes one year to age properly. During the hot summer months, when dandelions dot your unsprayed, unpolluted yard (or if you are growing them in your garden), smile, thank the earth and make some ritual wine for next year or as a gift to someone.
2 quarts dandelions blossoms
2 quarts water
2 cups fresh or frozen raspberries
1 lemon
1/4 tsp. cinnamon
4-5 cups sugar
1/3 cake active yeast (or wine yeast)
Take the blossoms, remove stem and leaves, and boil in water. Remove from heat and let stand overnight, then strain. Then add lemon, raspberries, cinnamon and sugar (so its overly sweet to the taste). Warm mixture over low flame until the sugar is dissolved (honey many be substituted in equal proportions).
Next, when the mixture is lukewarm, add active yeast which as been suspended in warm water. Cover the pan with a towel and let it set for three days undisturbed.
As you check it, visualise the energy in your wine increasing even as the bubbles are forming ( a sign of fermentation starting).
Finally, strain the mixture again and bottle in loosely corked bottles. Once the corks no longer pop out, tasted to see if the wine needs any additional sugar. If so, return it to the stove and sweeten to taste, but bring it to a boil so as to kill the yeast.
Cork tightly and let age for one year in a cool, dark area for best results. Enjoy this liquid of the Earth and Sky or if you wish, you can use this as a offering for spells or spirits of your garden!
Sharbatee Gulab
5 large fragrant roses in full bloom
3 cups crushed pineapple
2 quarts cold water
Finely crushed ice
1 1/3 cups sugar
Extra Rose petals
1/4 lemon juice
Wash and rinse rose petals (pulled gently from the stem)
Put them in a large bowl, pour cold water over them and let stand in the dark for about 4 hours.
(DO NOT REFRIGERATE)
Strain out the petals, set aside, saving the water.
Dissolve sugar in lemon juice and add this to the rose water. Stir in pineapple.
When ready to serve pour over crushed ice and top with a rose petal in each glass.
submitted by Sister KeileDe
Midsummer Cookies
3/4 cup softened butter
2 cups brown sugar
2 eggs
1 T lemon juice
2 T grated lemon rind
2 cups sifted flour
1 cup 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.
Mix well.
Cover the bowl with a white or yellow towel or cloth napkin, and refrigerate overnight.
The next day, shape dough into 1 inch balls and place approx 3 inches apart on a greased cookie sheet.
Bake at 375 degrees for abut 20 minutes.
Cool on racks.
Yields 36 cookies.
Adapted by Akasha Ap Emrys
Copyright � 1997-99
Akasha, Herne and The Celtic Connection,
All rights reserved
Sun's Up Cobbler
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 2 minutes.
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 or ice cream(optional)
Makes 6 servings.
Lunchtime Cranberry Sun Mold
2 3ounce packages orange flavored gelatin
2 7ounce bottles ginger ale
1 pound can whole cranberry sauce
2 oranges, peeled and sectioned
8 3/4 ounce 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 bedding.
Garnish with orange and grapefruit sections.
Top with alternating orange and grapefruit sections in a "pinwheel" array.
Serve as salad or dessert.
High-In-The-Sky Sunny Sandwiches
4 French rolls
4 slices pressed ham
Butter or margarine, softened
4 slices salami
Several lettuce leafs
2 hard cooked eggs, sliced
4 ounces sharp cheddar cheese
French salad dressing
Split rolls lengthwise, not cutting through crust at back.
Spread cut surfaces with butter or margarine.
Slice cheese lengthwise into julienne strips
For each sandwich:
Cover bottom half with a couple lettuce leafs
Add a few cheese strips
Fold and add slices of ham and salami
Place egg slices atop folded meats.
Drizzle approximately 1 tbs. of French salad dressing over each sandwich.
Makes 4 servings
Setting Sun Taco Salad
1 pound ground beef
1/4 cup green bell pepper, chopped
1 package dry taco mix
1/2 cup sliced ripe olives
3/4 cup water
1 cup shredded sharp cheddar cheese
1 med head lettuce, shredded
1 6 oz package corn chips
1 large tomato, halved and sliced
1 small onion, sliced and rings separated
In skillet, brown the ground beef.
Sprinkle in the package of taco mix and stir in the water.
Simmer uncovered for approximately 10 minutes.
In a salad bowl, combine all the rest of the ingredients except the chips.
Divide salad onto 4-6 plates
Spoon meat mixture on top
Garnish with chips.
Bright Memories Parfait
2 3/4 oz package vanilla custard mix (no bake type)
1/2 tsp. vanilla
2 cups milk
1 pound 5 oz can pineapple pie filling
2 3oz packages cream cheese, softened
In sauce pan prepare custard according to the package directions using the milk.
Remove from heat.
Gradually stir cream cheese into hot mixture
Mix 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.
Serves6.
