Yummy Lammas Recipes

LAMMAS WHOLE GRAIN RITUAL BREAD

In a large mixing bowl combine:

2 C Warm Milk
2 Packages of dry baking yeast
1 teaspoon Salt
1/2 C Honey
1/4 C Dark Brown Sugar

Cover the bowl and set aside in a warm place until it has doubled (about ½ hour)

Add to the mixture:

3 Tablespoons softened Butter
2 C Unbleached Flour

Stir Until Bubbly. This is also the time to add a bit of sprouted wheat to the dough to express resurrection. Now mix in:

1 C Rye flour
2 C Stone-Ground Whole Wheat flour

Flour your hands and gradually knead in more unbleached white flour until the dough becomes smooth and doesn't stick to your fingers.
Place the ball of dough in an greased bowl, turning so the ball is greased as well, then cover with a clean cloth and set in a warm place to rise until it is doubled (about 1 hour).
Punch the doubled dough down and divide it in half.
Shape into 2 round slightly flattened balls and place on greased cookie sheets.
Cover these and return to a warm place to rise until doubled.
(This truly is an all day activity!)
When the final rising is just about done, incise a pentagram or other sacred symbol (such as a sun or moon) on the loaves and bless them:

"I invoke thee beloved Spirit of the Grain,
Be present in this Sacred Loaf"

Beat an egg and a teaspoon of water together and brush over the loaves.
Bake in a 300º oven for about an hour, or until they sound hollow when tapped.

LAMMAS OATMEAL APPLE BREAD

This quick bread is wonderful for "tea gatherings"!

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 350º 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.

SUPER-EASY CARAMEL CORN

12 cups popped popcorn
1-1/2 cups packed brown sugar
12 Tablespoons butter/margarine
6 Tablespoons light corn syrup (a little more than 1/3 cup)
1/2 teaspoon baking soda
1/2 teaspoon vanilla (or to taste, we never measure vanilla)
1/2 teaspoon salt

Put popcorn into a 17" x 12" x 2" baking pan.
In a 1-1/2 quart saucepan combine sugar, butter/ margarine, corn syrup, and salt.
Cook and stir over medium heat until mixture boils, then quit stirring and let cook for 5 more minutes.
Remove from heat.
Stir in baking soda and vanilla.
Pour over popcorn; stir gently to coat.
Bake in 300º oven for 15 minutes, stir, then bake 5-10 minutes more.
Remove corn to large bowl; cool.
EAT!

LAMMAS LOAF

1-1/2 cups milk
1/2 cup warm water
1/4 cup honey
1/3 cup butter
1 tsp. salt
2 pkgs. yeast
2 cups unbleached all-purpose flour
2 cups whole wheat flour
1/4 cup wheat germ
1/8 - 1/4 cup King Arthur Flour's Malted Wheat Flakes (or sprouted grain)
1/2 - 2/3 cup King Arthur Flour's Autumn Sun grain mix (or crushed seven-grain cereal)

Proof yeast in warm water with honey.
Mix dry ingredients, and cut butter into flour with pastry knife.
Mix in milk and yeast starter, knead about 10 minutes, adding flour as necessary to make a rather dry dough.
Cover and let rise until doubled, about 1 hour.
Punch down, and roll out ropes about as thick as your little finger, with a bulbous head.
On parchment paper & cookie sheet, stack and arrange until you have something resembling a wheat sheaf, bind with two twisted ropes.
Let rise.
With scissors snip the sides and tops of the heads, starting at the tips, to resemble wheat heads.
Bake at 350º for 45 minutes to one hour; watch closely towards the end.

To make a Barley Man, use parchment paper, mold torso, arms, legs, and head, moistening the dough where parts join and pinching together.
Make him appear skinny, as he'll grow during the second rise.
The wheat sheaf celebrates the harvest, while the Barley Man honors Lugh, the sacrificed Sun God, whose sacrifice sustains us.
The malted or sprouted grain in the loaf reminds us of the rebirth which is inherent in death.

LAMMAS BERRY SOUP

A cool treat for a hot day 8 oz strawberries
8 oz raspberries
8 oz blackberries
8 oz blueberries
4 tablespoons sugar (more or less)
4 cups apple juice
Crushed ice
6 cups water
3 oz tapioca or sago

Bring water to boil and add sago/tapioca.
Boil uncovered 7 minutes.
Turn off heat, cover and leave for 10 minutes more.
Rinse with cold water, strain and cool.
Remove stems from berries, wash and drain.
Save a few of each type berry, then puree then rest with sugar.
Stir in apple juice, then add 1 cup tapioca/sago mixture.
Cover and chill for at least 1 hour.
Ladle into soup plates and serve with crushed ice (or ice cubes) and top with remaining whole berries.

A LAMMAS FEAST MENU

Frytour of Erbes
Salad with Blackberry Vinegar
Herbed Trout and Armoured Turnips
Covenstead Bread
Fig Pudding with a Red Wine Sauce
Currant or apricot wine or apple cider

FRYTOUR OF ERBES (HERB FRITTERS)
contributed by Julie R. from the Pacific Northwest
This is from 14th Century England

Makes about 3 dozen 2-1/2" fritters. Use fresh herbs.

3 cups all- purpose flour
2-1/4 cups water
1/4 teaspoon yeast
1/8 teaspoon salt
vegetable oil for frying
2-1/2 teaspoons chopped sage
1-1/2 teaspoons chopped thyme
6 tablespoons chopped parsley
1 tablespoons chopped oregano
honey, to top fritters

Dissolve yeast in 1/2 cup water.
Add salt to flour; when yeast is foamy, add yeast and rest of flour to water.
Let sit while you chop and ground the herbs.
Divide batter in 4 portions.
Add one kind of herb to each portion, (or add four times as much of any one of the herbs to the whole batter).
Fry in 1/4" deep oil by the 1/2 tablespoonful.
Serve with honey.

BLACKBERRY VINEGAR

blackberries, clean and dry
malt vinegar
granulated sugar

Place berries in an earthenware vessel.
Cover with vinegar.
Let stand three days (this will draw out the juice from the berries).
To strain place cheesecloth over a bowl, pour in the mixture.
Let strain several hours.
Measure the amount of liquid you have (discard berries).
You will need 1 pound of sugar for every pint of liquid.
In a pan boil vinegar with sugar gently for 5 minutes.
Cool.

HERBED TROUT

4 small fresh trout, cleaned
4 sprigs rosemary
10-12 mint leaves
4 sprigs fresh thyme
3-4 sage leaves
6 tablespoons butter, softened
1 teaspoon salt
1/2 teaspoon pepper

Place a spring of rosemary down the center of the trout.
Chop the remaining herbs and blend them into the butter along with the salt and pepper. Coat the trout on both sides with the herbed butter.
Barbecue or bake fish until cooked through and the flesh flakes easily.
Every now and then brush the trout with the butter.

ARMOURED TURNIPS
contributed by Julie R. from the Pacific Northwest
This is from 15th Century Italy

1 pound turnips (about 5 little)
10 ounce cheddar cheese, sliced
2 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon pepper Preheat oven to 350°F.

Boil turnips about 30 minutes.
Peel and slice thin.
Layer turnips and cheese in a 9" x 5" baking dish.
Sprinkle each layer with spices and dot with little butter.
Bake 30 minutes.

COVENSTEAD BREAD
(printed with permission from Spirit Online)

If you don't have citron available use a combination orange and lemon
peels.

3/4 cup water
1/2 cup honey
1/2 cup finely chopped citron
1/2 cup granulated sugar
2 tablespoons anise seeds
2-1/3 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice Preheat oven to 350°F.

Bring the water to a boil in a saucepan.
Add honey, citron, sugar, and 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.
Bake one hour.
Turn out on a wire rack to cool.
This recipe yields one loaf of bread, and improves in taste if allowed to stand for 24 hours.

FIG PUDDING WITH RED WINE SAUCE

Pudding:
2-1/2 cup sifted all-purpose flour
1/2 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup butter
2 eggs
1 teaspoon vanilla
1 cup molasses
2 cup finely chopped dried figs
grated zest of 1/2 lemon or orange
1 cup buttermilk

Sauce:
1/2 cup butter
1 cup granulated sugar
2 eggs
3/4 cups dry red wine
grated zest of 1/2 lemon or orange
1/4 teaspoon nutmeg Make the pudding:
Preheat oven to 325ºF.

Grease a baking pan.
Combine baking soda, baking powder, cinnamon and salt, set aside.
Cream butter until soft.
Beat in eggs, vanilla, and molasses until fluffy.
Stir in figs, lemon zest and buttermilk.
Stir in the dry ingredients.
Pour into baking pan and bake about 1 hour or until done.

Make the sauce:
Cream butter and sugar until light.
Beat in the eggs.
Stir in the red wine, lemon zest and nutmeg.
Just before serving, beat sauce over hot water in double boiler. Heat thoroughly.
Serve over with hot pudding.

GREEN BROTH OF EGGS AND CHEESE
contributed by Julie R. from the Pacific Northwest
This is from 14th Century France.

3 tablespoons parsley
1/2 ounce grated cheese
3 small leaves fresh sage
5 threads saffron
2 thin slices = 1.5 oz white bread (or bacon)
2 cups pea stock or diluted chicken stock
1/8 teaspoon ginger
1 tablespoon white wine
1-3/4 ounce grated cheese
3 eggs Soak bread in stock (either water left from cooking peas or 1/2 cup canned chicken broth plus 1-1/2 cup water).

Grind parsley, sage, and saffron in a mortar thoroughly; add 1/2 ounce cheese and soaked bread and grind together.
Strain through a strainer; if necessary, put back in mortar what didn't go through, grind again, and strain again.
Mix wine and ginger, add to mixture, and bring to a boil over moderate heat; be careful that it does not stick to the bottom.
Stir in the rest of the cheese; break eggs into soup, and continue to simmer until eggs are poached.

BAKED ACORN SQUASH

1 acorn squash, halved and seeded
1 tbs butter
2 tbs brown sugar

Preheat oven to 175ºF.
Place squash cut-side down on a baking sheet.
Bake for about half to three quarters of an hour, until the squash begins to soften.
Remove from the oven, and turn cut-side up.
Rub butter and brown sugar into the middle of both squash halves.
Place one half on top of the other (cut-sides together) and put back in the oven for antoher 30 minutes.

Berry Pies are baked at Lammas to honor the sacrifice of the "Green Man", the spirit of all vegetation, whose death ensures a bountiful harvest and prosperity in the coming year.

BLACKBERRY PIE

4 cups blackberries, fresh
1/2 cup white sugar
1/2 cup flour
1 9-inch double pie crust
2 tbs milk
1/4 cup white sugar

Preheat oven to 425ºF.
Combine 3-1/2 cups of the berries with the 1/2 cup of sugar, and the flour.
Pour mixture into the unbaked pie shell.
Spread the last of the berries on top of the sugared ones.
Cover with pie crust.
Crimp the edges and brush the top with milk, and sprinkle the 1/4 cup of sugar on top.
Bake for 15 minutes, then reduce the temperature to 375ºF.
Then bake for an additional 20-25 minutes.

CORNBREAD

1 cup flour
1 cup corn meal
2 eggs
1 cup milk
1/4 cup sugar
4 tsp baking powder
3/4 tsp salt
1/4 cup shortening

Preheat your oven to 425ºF.
Sift the flour, sugar, baking powder and salt together.
Stir in cornmeal.
Add eggs, milk and shortening.
Use a mixer to beat until smooth.
Pour into a 9" x 9" x 2" greased pan.
Bake for 20-25 minutes.

Additional Sources:

http://www.jaguarmoon.org/public/Wheel/Lammas/Recipes.html

http://magickalmusings.net/wicca/wheel/lamrecipes.php

"Rowan's Realm: Baking with the Wheel of the Year";
http://users.drak.net/Rowan/index.html