VOTE! 2013 LUGHNASADH/IMBOLC RECIPES

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VOTE! 2013 LUGHNASADH/IMBOLC RECIPES

Poll ended at 01 Aug 2013, 22:51

nollaig – Nollaig’s Ceremonial Anointing Oil
6
25%
ShadowCat – Golden Harvest Bread
11
46%
Earthwoman – Green Salsa
7
29%
 
Total votes: 24

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Earthwoman
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VOTE! 2013 LUGHNASADH/IMBOLC RECIPES

Postby Earthwoman » 25 Jun 2013, 21:13

Notice: Please use the poll to cast vote(s) for your favorite recipes. You cannot select more than two. ONLY those votes submitted to the poll will be tallied. Votes submitted as posts below will not be counted.
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ShadowCat
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Re: 2013 LUGHNASADH/IMBOLC RECIPE ENTRIES

Postby ShadowCat » 02 Jul 2013, 08:19

Golden harvest bread

A wonderful rich brioche-like bread that I've made many times. The dough is very elastic and lends itself beautifully for sculpting a symbolic loaf. Celtic knots can be made with it, or sheafs of wheat. Try to use local, organic ingredients and grind (even if just a bit of) your own flour.

For the dough
250 g of double cream
500 g of light flour (wheat, spelt, or a mixture of both)
a package of yeast (enough for 500 grams of flour)
75 grams of honey
the scraped seeds from a fresh vanillapod
the ground zest of an organic lemon
a pinch of salt
2 medium-sized eggs (I use 4 from my pygmee-chicks)
1 eggwhite (save the yoke for later)

Heat the cream until lukewarm, at in the honey, vanilla, salt en lemonzest.

Sift the flour into a bowl or onto a workplate. I find that with more ceremonial bread it adds to the experience when kneading the whole thing by hand, but by all means use a mixer (not a breadmaker).

If using dry yeast, mix into the flour. If using fresh yeast, disolve into a bit of the warm cream.

Beat the eggs and eggwhite.

Mix flour, cream-mixture, (dissolved fresh yeast if using) and eggs and start kneading. First to mix everything together and then to activate the gluten. When the dough goes from sticky to shiny-elastic it's done. It usually takes kneading until you feel it's done and then a bit more.

Put the dough in a bowl and allow to rise in a warm place, until almost doubled in size. Then knead once more and form your loaf.

Allow to rise once more while preheating the oven to about 180 Celcius or the equivalent on your oven.

Mix the remaining yoke with a few drops of water into an eggwash and paint the loaf just before baking with it to create a gloss. Bake for about 30 minutes or until done (the loaf will sound hollow when tapped then).

You can also make smaller loafs as individual portions, adjust the bakingtime accordingly.
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Earthwoman
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Re: 2013 LUGHNASADH/IMBOLC RECIPE ENTRIES

Postby Earthwoman » 06 Jul 2013, 22:04

Green Salsa

3 lbs. fresh green tomatoes, preferably straight from the garden, chopped
1 large yellow onion, chopped
2-3 cloves, minced
A handful or so of fresh cilantro, chopped
4-6 banana peppers, chopped
3-8 jalapeno peppers, chopped
1 c. vinegar
A pinch or two of salt
¼ tsp. cayenne
¼ tsp. cumin

Combine all ingredients in a saucepan; bring to a boil and let simmer for 15-20 minutes, until vegetables are soft. Let the mixture cool and then puree in a blender.

Set aside what you want to consume fresh, with tortilla chips.

If you wish to can the salsa, ladle the mixture in clean, sterilized pint jars. Process in a hot water bath for at least 15 minutes.
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Earthwoman
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Re: VOTE! 2013 LUGHNASADH/IMBOLC RECIPES

Postby Earthwoman » 25 Jul 2013, 23:07

Any entries posted below will be ignored and/or deleted.
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