VOTE! 2015 BELTANE/SAMHUINN RECIPE ENTRIES

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VOTE! 2015 BELTANE/SAMHUINN RECIPE ENTRIES

Poll ended at 01 May 2015, 10:19

Shadowcat – Oak Leaf Wine
8
67%
Earthwoman -- Mixed Berry Vinaigrette
4
33%
 
Total votes: 12

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Earthwoman
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VOTE! 2015 BELTANE/SAMHUINN RECIPE ENTRIES

Postby Earthwoman » 22 Mar 2015, 19:30

Notice: Please use the poll to cast vote(s) for your favorite recipes. You cannot select more than one. 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: 2015 BELTANE/SAMHUINN RECIPE ENTRIES

Postby ShadowCat » 12 Apr 2015, 07:44

:oakleaves: Oak leaf wine :oakleaves:

A Beltane-recipe, using the freshest, almost waxy, green leaves of the oaktree. The result is a smooth, sweetish, perfumed wine. The smell of spring-greens captured in golden nectar. I love this recipe (and so does everyone that tasted it).

The preparations
Go on a walk, find a few oaktrees around your home. Preferably in the forest, away from roadside pollution. Check the buds, when will they pop open?
When the baby-leaves have come out and are this vibrant green, with the waxy coating still intact, return to the trees and start picking. You need to fill about 4 one-liter measuring jugs, while lightly pressing on the leaves. Don't strip a whole branch, I usually take several clusters of young leaves per tree and then move on. If appropriate, work with the tree energetically to feel what it wants to give and if it wants a gift in return.

Take the leaves home and wash them gently in cool water, removing all woody bits, bugs and other oddities.

The cooking
When back home, boil 4 liters of water, the juice of 1 lemon and 1 kilo of sugar into a simple syrup. Put in the clean leaves and bring it to the boil until you see the leaves wilt (a few minutes, 10 minutes max). Stir and turn of the heat. Let it sit on the stovetop for about 24 hours.


The fermenting
Strain the oak-syrup into a suitable fermenting-vessel. Compost the used leaves, saying thanks. Take out a cup of syrup and add enough yeast (I used a specialised strongwine-yeast but any yeast will do really) according to the packaging of the yeast. Stir this yeast-mixture back into the fermenting vessel and close the vessel with a waterlock.

The waiting
Within a few days, you should hear the fermenting take place by the bubbly sound coming out of the waterlock. Take care that it never dries out. Eventually the bubbling will cease completely. That will take anywhere from 6-12 months. After that time (and not earlier) rack the wine into bottles. It mellows more when stored for an additional year.

The enjoyment
A year after the first wine is made, return to the forest, share some of your drink with the oaktrees and take home some leaves for the next batch.
Three sounds one should treasure:
the whisper of the wind through the leaves
the songs of one's heart
the callings of the universe

BS13 I BS13 II LI13 SB13 IL14 LI14 SB14 BS15 LI 15
Sacred spaces and places

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Earthwoman
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Re: 2015 BELTANE/SAMHUINN RECIPE ENTRIES

Postby Earthwoman » 19 Apr 2015, 13:24

Mixed Berry Vinaigrette

1 cup mixed in-season berries: strawberries, blackberries, raspberries, and/or blueberries
1 cup white wine vinegar, or enough to cover the berries
1 clove garlic, minced
½ cup olive oil
1 tsp. dried basil
½ tsp. dry mustard
A pinch of sea salt
A few grindings of black pepper, to taste

Place the berries in a large canning jar; pour the vinegar over the berries. Cap the jar and let the mixture sit for two weeks to a month. Shake the contents once each day.
Strain the vinegar and stir in everything except the olive oil.
Whisk in the olive oil just before serving.
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Earthwoman
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Re: VOTE! 2015 BELTANE/SAMHUINN RECIPE ENTRIES

Postby Earthwoman » 24 Apr 2015, 10:23

***All entries below this post will be ignored and/or deleted.***
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