2008 LUGHNASADH/IMBOLC RECIPE ENTRIES

[Earthwoman]

Notice: Please add your original recipes for the current Eisteddfod here. Entries for this category include those which can be eaten or drunk, as well as special incense blends, soap-making concoctions, potpourri mixtures, lotions, potions, and so forth.

[Holly]

I love to experiment with different spice combinations, and this simple combination seems to work wonderfully. I've included the recipe for chicken, but it's great on Tilapia fish as well.

Honey Herb Chicken

4 Chicken Thighs
1/4 Cup Butterbean or other sweet honey (I like to use honey from The Bee Folks)
3 Tablespoons Butter or Margerine, melted
2 Tablespoons Dried Rosemary
2 Tablespoons Dried Thyme
Nonstick cooking spray

Spray the bottom of a glass baking dish with nonstick spray, and place the Chicken Thighs in the baking dish. Brush the tops of the chicken thighs with melted butter, pouring the remaining butter into the bottom of the dish. Drizzle the honey over the chicken, covering the tops generously. Sprinkle on the Rosemary and Thyme, and bake for 45 minutes at 375 degrees F.

[LadyCelt]

Lemon Balm and Mint Jelly
(Photo is of the batch I just made. Isn't it purty? )

1-1/2 cups lemon balm leaves
1/2 cup spearmint leaves
Grated rind of one fresh lemon (optional)
2 cups water
2 Tb. plain rice vinegar
1/8 tsp salt
About 3-1/2 cups sugar
One, 3 oz foil package liquid pectin
Four sterilized, 1/2 pint jelly jars, kept HOT until ready for use.

Wash and drain herbs, coarsely chop. Place in medium sauce pan along with lemon rind and macerate (bruise) with the bottom of a drinking glass. Add water and bring to a boil. As soon as it starts boiling, remove from heat and let steep for 15-20 minutes.

Strain out about 1-1/2 cups of the liquid into a deep sauce pan. (Strain again if you want to remove all the leafy bits...me, I don't mind a few!) Add vinegar, salt and sugar. Bring to a boil while stirring constantly. Be careful not to let it boil over!

Add pectin and return to a boil for about a minute. Remove from heat and skim foam. Pour hot jelly into hot, sterilized jelly jars, leaving 1/2 inch head space. Seal with melted paraffin or metal lids/rings. Makes four jars.

Cook's notes:

*Feel free to adjust proportion of lemon balm to mint to taste.

*Lemon rind is optional. Be careful to use only the yellow part, not the white underneath.

*It's best to prepare the jars first and leave them submerged in hot water until ready for use. Lay a kitchen towel on the counter and use tongs to remove the jars from the hot water and place on the towel before pouring jelly. (Sometimes the hot jar on the cold counter can cause it to crack.)

*Suggest you combine sugar, salt and vinegar in a small bowl, and have the pectin pouch snipped open and ready to go, because once the liquid starts boiling things move fast!

*This recipe is very versatile for any variety of sweet or savory herbs you have on hand...basils, thymes, mints, sages, even edible smell-goods like lavender! Try different combinations!

[Earthwoman]

This recipe is a previous Eisteddfod entry from a couple of years ago; I figured that Macho Gazpacho deserved another chance. Macho Gazpacho is a product of fusion cuisine: it is a gazpacho (from Spain, of course) with a Tex-Mex flavor that comes from hominy and jalapeños--the latter is what makes this dish "macho".

I hope you enjoy this dish as much as our family does.


Macho Gazpacho

1 med. yellow onion
1-2 cloves garlic
1 TBSP olive oil
24 oz. V8 or similar tomato-based vegetable juice
2 medium tomatoes, chopped
1 small cucumber, chopped finely
1 small zucchini, chopped finely
1-5 chopped jalapeños, or to taste
1 28 oz. can yellow hominy, drained

Saute the onion and garlic in the olive oil until the onion and garlic are translucent. Add remaining ingredients; mix well. Chill several hours or overnight.