Lammas Recipies

Recipes

Rituals & Festivals

Sabbat: Lughnassadh

(Loo-nuh-sa)

Also, Lammas

August 1

Lammas Bread

Barley Mushroom Soup

Spring Flower Salad

Roasted Garlic Corn

Colcannon

Basil Pesto

Butter Fried Chicken

Blackberry Cobbler

Blackberry Wine

Lammas Bread (Cracked Wheat Bread)

¾ cup (120 g) cracked wheat or bulgur


1½ (355 ml) boiling water


1 tablespoon (18 g) active dry yeast (see note)


pinch sugar (optional)


¼ cup (3.7 ml) water (105 to 115 degrees)


1 cup (237 ml) warm buttermilk (105 to 115 degrees)


¼ cup (59 ml) molasses


1 tablespoon honey


4 tablespoons (57 g) butter, cut into pieces, room temperature


1 tablespoon salt


¼ cup (40 g) raw sesame seeds


1 cups (130 g) whole wheat flour


2½ to 3 (248 to 298 g) cups all purpose flour or bread flour


2 tablespoons (29 g) butter, melted (for brushing loaves)

Place Cracked Wheat or Bulgur in a bowl and pour boiling water over it. Let sit for 1 hour to soften.

In a small bowl, place Water, Yeast and a pinch of Sugar. The water temperature is important. If it is too hot then the yeast will die and if it is too cold then the yeast will not activate well, if at all. Allow to stand for 7 to 10 minutes. The yeast is alive if bubbles start to emerge which will build up to a foam covering the surface of the mixture. This process is called proofing the yeast.

Combine Buttermilk, Molasses, Honey and Butter in a bowl and set aside.

In a large bowl, mix together the Whole Wheat Flour, Salt and Sesame Seeds. Add the milk mixture and stir until smooth, about 3 minutes. 

Strain the Cracked Wheat and add to the flour mixture until combined. Add the flour ½ cup at a time until the dough pulls from the side of the bowl and forms a ball. Replace the paddle attachment with the dough hook if using the electric mixer.

My method is to knead the dough in the mixer for about 3 minutes and turn out the dough and finish kneading by hand but you can knead the dough in a stand mixer for 4 to 5 minutes until a springy soft ball is formed.

Or if kneading completely by hand, place onto a floured board or work surface, adding a tablespoon of flour as needed to keep from sticking. Knead for about 5 minutes until the dough is soft and springy, but still tacky. The dough should spring back when gently poked with your finger.

Place in a bowl with a tablespoon of light olive oil or safflower oil and coat the dough ball with it. Cover the bowl loosely with plastic wrap or a slightly damp kitchen towel. Allow to rise at room temperature for about 1½ hours until doubled in bulk.

Gently deflate the dough by just pressing down on it. Form into 3 round loaves or divide in half for two 9 X 5 greased loaf pans. If making rounds place on parchment paper or lightly greased sheet pans. Brush the tops with melted butter and loosely cover with plastic wrap. The second rising, also called proofing, should take about 30 minutes. In the meantime, preheat the oven to 350 degrees.

Place the loaves into the oven for 35 to 40 minutes. The loaves should be done when tapping them your finger sounds hollow. Remove bread from the oven and place on bakers’ wracks to cool. If making loaves, remove from the pans and cool on racks.

Note

For Lughnassadh, cook on baking sheet, shape bread like a man. This recipe should make at least 2 loaves. Keep one for your feast and use one for your offering.

Barley Mushroom Soup

5 c. Vegetable Broth


1 c. Barley, uncooked


0.5 lb. Mushrooms 


0.5 c. Onion, diced


0.5 c. Carrots, chopped


0.5 c. Celery, chopped


2 cloves fresh Garlic


Salt


Pepper


Shelled Sunflower Seeds

Bring Vegetable Broth to a low rolling boil then reduce heat. 

Add Mushrooms, Onions, Carrots and Celery. 

Simmer for ten minutes. 

Add Barley and Garlic, cover and simmer for 1 hour. 

Add Salt, Pepper and Shelled Sunflower Seeds to taste.

Peach and Mozzarella Salad  

5 peaches (not white) 

3 green onions, sliced

1/4 cup chopped fresh cilantro

3 tablespoons honey

1 tsp. salt

1 tsp. lime zest 

1/2 c. fresh limejuice 

3/4 tsp. ground cumin

3/4 tsp. chili powder

1 1/2 tablespoons tequila (optional) 

1/3 c. olive oil 

Vegetable cooking spray

1 (6-oz.) package watercress or baby arugula, thoroughly washed 

3/4 lb. fresh mozzarella, cut into 16 (1/4-inch) slices

Garnish: fresh cilantro sprigs

Peel and chop 1 peach. Cut remaining 4 peaches into 28 (1/4-inch-thick) rounds, cutting through stem and bottom ends. (Cut peaches inward from sides, cutting each side just until you reach the pit. Discard pits.)

Process chopped peach, green onions, next 7 ingredients, and, if desired, tequila in a food processor 10 to 15 seconds or until smooth. Add oil, and pulse 3 to 4 times or until thoroughly combined.

Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high). Brush both sides of peach rounds with 1/3 cup peach dressing.

Grill peach rounds, covered with grill lid, over 350° to 400° (medium-high) heat 3 to 5 minutes on each side or until grill marks appear.

Arrange watercress evenly on 4 plates. Alternately layer 4 grilled peach rounds and 4 cheese slices over watercress on each plate. Top each with 3 more peach rounds. Drizzle with remaining peach dressing. Garnish, if desired.

Grilled Peach-and-Feta Salad: Preheat oven to 350°. Arrange 1/4 cup pecans, chopped, in a single layer in a shallow pan. Bake 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Reduce peaches from 5 to 4, and reduce salt to 1/2 tsp. Substitute 8 cups loosely packed Bibb lettuce leaves (about 6 oz.; 1 to 2 heads of lettuce) for watercress and 1/4 cup crumbled feta cheese for mozzarella cheese. Peel and chop 1 peach. Cut each of remaining 3 peaches into 8 wedges. Proceed with recipe as directed in Steps 2 through 4, decreasing grilling time for peach wedges to 2 to 3 minutes on each side or until grill marks appear. Divide Bibb lettuce and 4 cooked bacon slices, halved crosswise, among 4 plates or shallow bowls. Top with grilled peach wedges. Sprinkle with feta cheese and pecans. Serve with dressing. Makes 4 servings; Prep: 25 min., Bake: 10 min., Grill: 6 min.

Note: You can also use a grill pan to get those beautiful grill marks on the peaches.

Roasted Garlic Corn

2 large heads of Garlic

4 tbsp. Olive Oil

10 tbsp. Butter, room temperature

6 large ears of Sweet Corn 

Position rack in center of oven and preheat to 350°F. 

Cut off and discard top quarter of each garlic head. Place garlic in small baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil and bake until garlic is tender, about 1 hour 10 minutes. Cool garlic slightly. 

Squeeze garlic out of papery skins, letting garlic fall into small bowl. Mash with fork. 

Stir in butter. 

Season to taste with salt and pepper. (Roasted garlic butter can be made 2 days ahead. Cover and keep refrigerated. Bring to room temperature before using.)

Prepare barbecue (medium heat). 

Brush corn lightly all over with remaining 2 tablespoons oil. Grill corn until brown in spots, turning occasionally, about 12 minutes. 

Serve hot, passing roasted garlic butter separately.

Colcannon

3 lbs. Potatoes, washed and peeled

1 small head Cabbage, washed and finely chopped

2 sticks Butter

1.5 c. Cream or Milk

0.5 lb. Bacon, cooked and diced

4 leeks, chopped

Salt

Pepper

Steam the potatoes until they are soft, and then drain and rinse. Place them back in the pot and mash thoroughly, so you remove all the lumpy bits. 

Gradually add one stick butter, in small pieces, stirring into the potatoes so that it melts. 

Add the milk in and mix.

While you're working with the potatoes, boil the cabbage. Once it's soft, about 8 minutes, drain and add into the potatoes. 

Add the second stick of butter -- again, put it in using small pieces so that it melts and coats all the cabbage.

Add bacon and leeks. Simmer for about half and hour, and then season with salt and pepper to taste.

Basil Pesto

2 c. packed fresh Basil Leaves


2 cloves Garlic


0.25 c. Pine Nuts


0.6 c. extra-virgin Olive Oil, divided


Kosher salt

freshly ground black pepper


0.5 c. freshly grated Pecorino Cheese

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Butter Fried Chicken

1 lb. Chicken Breasts

Milk

Flour

Salt

Pepper

0.25 c. fresh chopped Parsley

1 stick Butter

1 small chopped Onion

Put half the chicken breasts in a zipper-style sandwich bag and seal the bag. Use a rolling pin to flatten the chicken down so that it's thin. Repeat with the remaining chicken breasts.

Combine the flour, salt, and pepper in a bowl. 

Dip the flattened chicken breasts in the milk and then coat with the flour mix.

Melt the butter in a large saute pan, and add onions. 

When the onions are translucent, add the chicken. Cook for five minutes on the first side, or until golden brown.

Flip the chicken breasts over, sprinkle the parsley on top, and then allow it to cook for another ten minutes or so.

Blackberry Cobbler

1 c. Sugar
0.3 c. Butter, softened
2 c. Flour
2 tsp. Baking Powder
1 c. Milk
1 tsp. Salt
3 c. fresh Blackberries
2 tbs. Sugar
0.5 tsp. Cinnamon
2 c. boiling Water

Preheat oven to 350 degrees.

Cream together sugar and butter until light and fluffy. Add in the flour, baking powder, milk and salt. Blend until creamy, and spread into a greased 12 x 8" baking pan.

Pour blackberries over batter, and sprinkle with remaining sugar and cinnamon. Pour boiling water over the top, and then bake for 45 minutes or until golden brown. Serve warm with a scoop of vanilla ice cream, or with fresh cream.

Blackberry Wine

3 lb blackberries

2-3/4 lb. granulated sugar

7 pts water

wine yeast and nutrient

Pick fully ripe, best quality berries. Wash thoroughly in colander, then crush in bowl, transfer to primary fermentation vessel, and add water, mixing thoroughly. 

Allow to seep overnight, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add yeast and nutrient, cover, and set in warm (70-75 degrees F.) 

place one week, stirring daily. 

Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), filling only to the upper shoulder of the secodary, and fit airlock. 

Leftover must should be placed in a 750-ml wine bottle with airlock (a #2 bung fits most wine bottles) and used for topping up. Top up when all danger of foaming over is past. 

Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. 

Allow 6 months to age, a year to mature.