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Lughnasadh Recipes 2015

 

I chose these recipes because they are easy and they use some of the foods that are a typical part of the First Harvest/Lugnasadh celebrations. Grain, Summer squash, berries,jellies and jams.The majority of the fresh ingredients may be found at your local farmer markets. If you need information on how to make jams look here http://www.pickyourown.org/jam.htm

Honey and Thyme Blackberry Jam
Ingredients

3 1/4 pounds blackberries (9 1/2 to 10 cups)
1 1 3/4 ounce package powdered fruit pectin for low-sugar recipes or 3 tablespoons powdered fruit pectin for low- or no-sugar recipes
1/4 cup sugar
2 cups honey
2 tablespoons snipped fresh thyme
Directions
In a 4- to 6-quart heavy pot crush 1 cup of the blackberries with a potato masher. Continue adding berries and crushing until you have 6 cups crushed berries. Stir in pectin and sugar. Bring mixture to a full rolling boil, stirring constantly. Stir in honey. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Stir in thyme.
Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 8 half-pints.

 

Cinnamon-Spiced Triple Berry Jam
Ingredients

6 cups sugar
4 cups crushed strawberries
2 cups crushed blueberries
2 cups crushed raspberries
2 tablespoons finely shredded lemon peel
1/2 cup lemon juice
1 teaspoon ground cinnamon
Directions
In a 6- to 8-quart heavy pot combine sugar; crushed strawberries, blueberries, and raspberries; lemon peel; and lemon juice. Bring to boiling over medium heat, stirring to dissolve sugar. Boil gently, uncovered, for 25 to 30 minutes or until mixture sheets off a metal spoon, stirring frequently. Whisk in cinnamon until thoroughly combined.
Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 10 half-pints.

Garden Veggie Corn Bread
Ingredients

Nonstick cooking spray
1 cup yellow cornmeal
3/4 cup white whole wheat flour or whole wheat flour
2 tablespoons snipped fresh chives
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 eggs
1 cup fat-free milk
2 tablespoons honey
3/4 cup coarsely shredded carrots (2 to 3 small)
1/2 cup finely chopped red sweet pepper
Directions
Preheat oven to 400 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside. In a large bowl stir together cornmeal, flour, chives, baking powder, and salt; set aside.
In a medium bowl whisk together eggs, milk, and honey. Add egg mixture all at once to flour mixture; stir just until moistened. Fold in carrots and sweet pepper. Pour batter into prepared baking dish.
Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 20 minutes. Serve warm.
Grilled Squash

Ingredients

3 medium zucchini and/or yellow summer squash, cut lengthwise into quarters
1 medium red onion, cut crosswise into 1/2-inch-thick slices
8 ounces fresh mushrooms, stems removed
1/2 cup bottled Italian salad dressing
Directions

To broil: Place vegetables on the unheated rack of a broiler pan. Brush with some of the salad dressing. Broil 3 inches from heat for 12 minutes or until crisp-tender and lightly browned, turning and brushing once with remaining dressing. Makes 4 to 6 servings.
To grill: Brush zucchini and/or squash, onion slices, and mushrooms with some of the salad dressing. Grill the vegetables on the rack of an uncovered grill directly over medium to medium-hot coals for 12 minutes or until crisp-tender, turning and brushing once with dressing. For an indoor electric grill: Heat about 8 minutes or until crisp-tender and lightly browned, turning and brushing once with remaining salad dressing. (You may have to grill half the vegetables at a time.)

Five-Berry Compote with Mint and Orange Infusion
Ingredients

1/2 cup water
3 orange pekoe tea bags
3 4-inch sprigs fresh mint
1 cup fresh strawberries, hulled and halved lengthwise
1 cup fresh golden raspberries
1 cup fresh red raspberries
1 cup fresh blackberries
1 cup fresh blueberries
1 cup pitted, halved fresh sweet cherries
1 milliliter bottle Sauvignon Blanc
2/3 sugar
1/2 cup pomegranate juice
1 teaspoon vanilla
Fresh mint sprigs (optional)

Directions
For infusion, in a small saucepan bring water to boiling. Add tea bags and the 3 mint sprigs; stir until mint wilts. Cover pan; remove from heat. Let stand for 10 minutes.
In a large bowl combine strawberries, golden raspberries, red raspberries, blackberries, blueberries, and cherries; set aside.
For syrup, in a medium saucepan combine wine, sugar, and pomegranate juice. Pour infusion through a fine-mesh sieve into the saucepan with the wine. Squeeze tea bags to release liquid; discard mint sprigs and tea bags. Cook and stir until sugar is dissolved. Remove from heat; stir in vanilla. Let cool to room temperature. Pour over fruit mixture. Cover and chill for 2 G
To serve, spoon mixture into shallow bowls. If desired, garnish with mint sprigs.
*TIP:
For a non-alcoholic version, substitute 3 1/2 cups white grape juice for the Sauvignon Blanc wine and reduce the sugar to 1/3 cup

Grilled Blackberries and Ice Cream
Ingredients

2 cups blackberries
2 tablespoons sugar
1 teaspoon finely shredded orange peel
Ice cream or gelato
Orange peel, optional
Directions
In a medium bowl stir together the berries, sugar, and orange peel. Thread berries on 10- to 12-inch skewers. Grill on the rack of a covered charcoal or gas grill directly over medium heat for 3 minutes or until slightly softened, turning occasionally. Serve warm berries over ice cream or gelato and garnish with additional orange peel, if desired

Source bhg.com and midwestliving.com

 

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