This is our favorite summer time. Picture us going out into the night discovering fairy mounds. Well, I won't have to go far..the fairies have taken up residence in my yard in 3 different places. Look for rings of flat toadstools, or the typical rounded ones. The rings will be around old trees or tucked into bushes. The rings are very round, not clumps of mushrooms, or sparatic here and there in the grass. You can leave gifts before midnight near the rings. They love milk, honey, ribbons, glitter, bits of jewelry, mead, or honey wine, sweet bits of cakes and candy, also coins. If you decide you want to see if you can see them, they reveal themselves at midnight riding through the rings with their parade of fanciful coaches and feathers. Never step inside a ring, and be quite careful if you see them in your yard. It has been said that if you step inside a ring, you may lose yourself to their lands.
The Solstice is a time for joyous celebration of the longest day of the year. Have a grand party with many fresh fruits and veggies. Eat light, and enjoy all of the beautiful greenery, and flowers that are now in great abundance around us.
Celebrate with a picnic to revel in the sun, have a fire festival (barbecue) and enjoy the company of good family and friends.
Below are recipes to share from Patricia Telesco, author and kitchen witch, whom has shared some of her recipes that will include allof the magickal ingrediants to bring those little people delight as you delight in them.
Veggie Kabob with Cucumber Sauce
This entrée was designed especially for our vegetarian guests as a Greek-Chinese fusion filled with fresh seasonal flavors. It’s a perfect way to use up some of your garden harvest too!
Other vegetables (broccoli, cauliflower, potatoes, etc.) can be substituted in this kabob, as can meat cubes or shrimp.
Prep Time: 4 hours marinating, 15 minutes cutting vegetables, 10–15 minutes grilling
Serves: 4 as a main dish (6–8 as a side dish/appetizer)
Yield on sauce: 2 cups
Cucumber Sauce
1 medium cucumber
8 ounces plain, unflavored yogurt
1⁄2 teaspoon black pepper
1 teaspoon salt
1 teaspoon white sugar
2 tablespoons dill
1 tablespoon dried onion
2 garlic cloves, minced
2 tablespoons lemon juice>
Marinade
⅓ cup honey
1⁄4 cup spicy brown mustard
⅛ cup sesame oil
⅛ cup peanut oil
1 tablespoon soy sauce
2 garlic cloves, minced
1 teaspoon ginger, fresh ground
2 shallots, peeled and chopped
1⁄2 cup rice vinegar
Kabobs
12 ounces cherry tomatoes, whole
2–3 baby zucchini, sliced 1⁄2-inch thick
10 ounces baby red or pearl onions, whole
12 medium mushrooms
1 yellow pepper
1 green pepper
12 pineapple chunks
Directions: Sauce is best prepared the day before to gain flavor. Peel the cucumber and remove any seeds (or use a seedless cucumber). Mince this and let it drain on a paper towel for about 20 minutes. Put the cucumber in a bowl with the remaining ingredients and mix. (Make sure the yogurt is drained of any water in the container before adding it). Cover and chill.
The next afternoon, cut up zucchini and peppers. Place these in a mixing bowl with a secure cover, adding all the marinade ingredients. Return this to the refrigerator for 4 to 5 hours, stirring regularly.
Heat your grill to a medium level. Assemble the tomatoes, zucchini, onions, mushrooms, peppers, and pineapple on the skewers so there’s an equal amount of each ingredient on each one (and in a manner that’s visually appealing). Place on the grill, basting with the marinade to keep them moist. Turn every 4 to 5 minutes until tender. Serve with cucumber sauce drizzle. (This is excellent in a pita too!)
Fresh Peas with Ham and Mint
Lore tells us that any herbs harvested on the Summer Solstice have stronger magical potency. In this case we’re using mint to provide protection as the days grow shorter and the weather colder. Ham brings a little serendipity, and in the language of flowers, our sweet pea means "bliss." The best part about this dish is that it’s fast, economical, and very tasty.
Prep Time: 10 minutes
Serves: 4
2 cups fresh peas, shelled
5–7 mint leaves
1⁄2 cup cooked ham (tofu may be substituted), minced
2 tablespoons butter
Salt and pepper to taste
Directions: Blanch the peas briefly (2 minutes) then move them into an ice-water bath. Let sit for 3 to 5 minutes then drain. Meanwhile, gently bruise the mint, adding it to a sauté pan with the butter and ham. Cook for 1 to 2 minutes, adding the peas to re-warm. Season and serve.
Queimada
This beverage comes to us from Celtic Pagans and has been handed down for generations. It begins with Orujo, a distilled wine that’s mixed with herbs. In many settings its preparation was ritualistic, complete with spellcasting for protection. One should prepare and enjoy this at night in the great outdoors. Gather your loved ones into a sacred circle, light the beverage as part of the fire festival, honor the past, and welcome what is yet to come for the year.
Prep Time: 10 minutes
Serves: 8–10
1 liter Orujo or grappa
⅔ cup sugar (I prefer Hawaiian or raw sugar)
Lemon rind slivers from one whole lemon
1⁄4 cup whole coffee beans (Torrefacto is one good option)
1 fireproof stoneware or clay pot
Directions: Pour all your ingredients into the pot on whatever heating source you’ve chosen (the grill or charcoal works nicely). Warm until heated through. Using a long-handled lighter, ignite the surface. Stir with a long-handled spoon gently. When the flames turn blue, extinguish them by putting a lid on top. Serve in small bowls or stoneware cups.
Banana Cream Pie
Banana cream pie makes a great feast for the eyes on Summer Solstice, looking much like a Sun in splendor when completed. Since you’ll want to spend more time visiting than cooking, this recipe cheats a bit with pre-made pie crust.
Prep Time: 20 minutes
Serves: 8 slices
1 premade 10-inch pie crust (chocolate, shortbread, or graham cracker)
1⁄2 cup flour
3⁄4 cup sugar
1⁄4 teaspoon salt
3 cups milk
2 large bananas, mashed
4 egg yolks
1 1⁄2 teaspoons vanilla extract
2 tablespoons butter
Whipped cream
Dried banana chips or yellow sprinkles
Directions: Place flour, sugar, and salt in a nonreactive saucepan (clay, enamel, glass, or stainless steel) over a low-medium flame. Slowly pour in milk, whisking constantly. Add the mashed banana and continue to whisk. Within 8 minutes your filling will become thicker and have an even consistency. Beat the egg yolks separately, adding 3⁄4 cup of the warm filling to the yolks before blending them into the rest of the mixture. Cook for 5 minutes, continuing to whisk. Add vanilla and butter, then remove from the stove. This should rest a few minutes before pouring into your crust. Chill the pie before garnishing, piping whipped cream around the banana Sun’s edges, and decorating with banana chips and/or yellow sprinkles to finish the effect.
All of these recipes will add to the magick of Midsummer's Night!!
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