Midsummer Recipes

        Recipes on this page: Soft Mead, Midsummer Incense, Baklava, Solstice Herb Bread, and Cold Tomato Soup.

        . . .

        Soft Mead

        • 1 quart water, preferably spring water
        • 1 cup honey
        • 1 sliced lemon
        • 1/2 tsp. nutmeg

        Boil together all ingredients in a non-metallic pot. While boiling, scrape off the rising "scum" with a wooden spoon. When no more rises add the following:

        • pinch salt
        • juice of 1/2 lemon

        Strain and cool. Drink in place of alcoholic mead or wine during the Simple Feast.

        Midsummer Incense

        • 2 Parts Sandalwood
        • 1 Part Camomile
        • 1 Part Gardenia petals
        • few drops Rose oil
        • few drops Lavender oil
        • few drops yarrow oil

        Baklava

        From Cookie Recipe.com  

        This Near Eastern pastry is made of many layers of paper-thin dough with a filling usually of honey and ground nuts. If you like honey, you'll probably like Baklava.

        Ingredients:    

        • 2 cups unsalted butter
        • 1/2 pound of phyllo dough
        • 2 cups chopped pecans
        • 1 1/2 tablespoons cloves, whole
        • 3 cups water
        • 1/3 cup white sugar
        • 1 cinnamon stick
        • 1 cup honey

          Directions:

          1. Preheat oven to 450 degrees F.  
          2. Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 13 x 9 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit.  
          3. Sprinkle 2 tablespoons of pecans over the phyllo dough.  
          4. Layer 3 more sheets of dough and sprinkle with 2 tablespoons of pecans. Continue dough - pecan layers until pan is 3/4 full.  
          5. With a sharp knife, score phyllo dough to form diamonds. Press a clove at each end of the diamonds. Pour remaining butter over the dough.  
          6. Bake 45 to 50 minutes, until dough is golden brown.  
          7. While dough is baking, combine the sugar, water and cinammon stick in medium saucepan and bring to boil, stirring constantly. Simmer for 10 minutes.  
          8. Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick.  
          9. Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds. Makes 2 dozen.

        Solstice Herb Bread

        Ingredients:

        • 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.

        Cold Tomato Soup

        Ingredients:

        • 2 large tomatoes, peeled, seeded, and chopped
        • 1 sweet pepper, seeded and chopped
        • 1 clove garlic, peeled and chopped
        • 3/4 C. Herb blend, basil, chives, tarragon, parsley, dill, chervil, thyme
        • 1/2 C. olive oil
        • 3 tbsp. lemon juice
        • 3 C. cold water
        • 1 sweet Spanish onion, peeled and sliced
        • 1 C. cucumber, peeled, seeded, and sliced
        • 1/2 tsp. paprika

        Put chopped tomatoes, pepper, garlic and herbs in a bowl. Stir in olive oil, lemon juice, and cold water. Add onion, cucumber, and paprika. Chill in refrigerator for about 5 hours. Serve over ice cubes in bowls and garnish with fresh parsley or watercress.

        This page is © by Stella Maris, 1997&1998

        This page hosted by Geocities. 1