PAGAN RECIPES FOR LITHA ***** Free Pagan Holiday Recipes Cooking For litha Pagan Feast Recipe Ideas For Litha Season Free Litha Information Magic Spells

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WICCAN AND PAGAN RECIPES FOR LITHA HOLIDAYS

Pagan Recipe For 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.

Pagan Recipe For Midsummer Ritual Mead

2 1/2 gallons water (preferably fresh rainwater blessed by a priest or priestess)
1 cup each: meadowsweet herb, woodruff sprigs, heather flowers
3 cloves
1 cup honey
1/2 cup brown sugar
1 cup barley malt
1 oz brewer's yeast
Pour water into a large cauldron. Bring to a boil and add herbs and cloves. Boil for an hour and add honey, brown sugar, and barley malt. Stir thirteen times in a clockwise direction and remove from heat. Strain through a cheesecloth and allow the mead to cool. Stir in brewer's yeast. Cover with a towel and let stand for one day and night. Strain, bottle, and store in a cool place until ready to serve. This is an ideal drink to serve at Summer Solstice.

Pagan Recipe For 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:
Preheat oven to 450 degrees F.
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.
Sprinkle 2 tablespoons of pecans over the phyllo dough.
Layer 3 more sheets of dough and sprinkle with 2 tablespoons of pecans. Continue dough - pecan layers until pan is 3/4 full.
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.
Bake 45 to 50 minutes, until dough is golden brown.
While dough is baking, combine the sugar, water and cinammon stick in medium saucepan and bring to boil, stirring constantly. Simmer for 10 minutes.
Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick.
Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds. Makes 2 dozen.

Pagan Recipe For 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.

Pagan Recipe For 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.

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