Feasts,
cakes & ale, sacred foods for the festivals and potlucks are all an
integral of the pagan life. This page is full of wonderful
recipes that will make the food and drink at your next gathering memorable.
If you have a recipe you'd like to share, just email
it
to us.
Thanks again to Shelli
English for this great recipe!
If you'd
like to have your favorite recipe for Litha included in the next issue,
please send it to Ravenwynd as
soon as possible.
Lughnasadh is traditionally
a time for baking bread. But with all of the luscious Summer fruits,
I like to use my Biscuit recipe and combine it with fruit to make cobbler!
You can use any fruit you like, but as a dear friend of mine has a plum
tree...I take full advantage of the gift! I get fresh plums
and he gets a cobbler
to take home! It's a special magic to share with friends the gifts
of your labors, hearth and home. I wish everyone the beginnings
of a bountiful harvest season!
Plum
Cobbler made withGolden Shortcake Biscuits
Biscuit Dough:
2 Cups All Purpose Flour
3 Tablespoons Sugar
2 1/2 Teaspoons Baking
Powder
1/2 Teaspoon Salt
6 Tablespoons unsalted
Butter, Cold, cut into small pieces
1/2 Cup Milk
1/4 Sour Cream
1 large Egg
1/2 Teaspoon Vanilla
Plum Filling:
2 pounds ripe plums sliced
(I leave the peel on)
3 Tablespoons Kirsch
or Amaretto liqueur
1/3 Cup Sugar
the juice and zest of
one Lemon
2 Tablespoons All-Purpose
Flour
Extra (optional) ingredients:
1 egg beaten with a smidgen
of milk to brush over dough topping before baking and
a little extra sugar/cinnamon
to sprinkle on top
Preheat oven to 400 degrees.
Grease & flour a
deep dish pie pan or small casserole dish.
Mix plum filling ingredients
and let sit for 15 minutes, then pour into prepared dish, bake for 20 minutes
and remove from oven.
While plums are baking,
mix the dough. Start by sifting dry ingredients together and then
incorporate into the cold butter pieces until it resembles rubble, do not
overwork the butter. In a separate bowl, whisk the remaining ingredients
together, then quickly mix in flour/butter mixture, stir lightly, just
until the dough becomes a moist rather shaggy mass, do not over-mix, some
lumps are OK.
Spoon biscuit mixture
fairly evenly over hot plums, return to oven for about 10 minutes, at this
time you may brush on the optional egg wash and sprinkle with sugar, then
bake for another 15-20 minutes until golden brown. Let cool for 30
minutes before serving. I have found there
are rarely any leftovers...
enjoy! ~SHE