Seasonal Recipe

Lammas 2021
Feast of First Fruits, Nos Gwyl Awst

Though the Sun has waned we feel his full power as the earth has absorbed his heat. Fertile fields and gardens are at their peak and we begin to reap the bounty of the first harvest. The magic of earth, rain, sun and pollinating breezes abounds. We may seek shade, a cooling rain shower and a soft breeze while we know that it is the power of the Sun King and the nurture of Gaia that sustain all living things. Give thanks and share the abundance.

Lammas Menu
Grilled Lemon Chicken
Tomato-Corn Salad
Cucumber Salad
Ellen's Herb Bread
Peaches and Cream Crisp

Grilled Lemon Chicken
2 lb. boneless, skinless chicken breasts
1/4 cup olive oil
2 cloves garlic, minced
2 tsp. lemon zest
1 Tbsp. lemon juice
1/2 tsp. fresh thyme
salt and pepper to taste

Wisk together oil, lemon zest and juice, thyme, salt and pepper. Place chicken in large bowl. Pour marinate over chicken and refrigerate for several hours. Grill chicken in your favorite manner. Discard marinate

Tomato-Corn Salad
4 ears of corn, husked and cleaned
3 Tbsp. olive oil, divided
1 cup cherry tomatoes
1/4 cup red onion, chopped
1 Tbsp. marjoram, chopped
3 Tbsp. cider vinegar
salt and pepper to taste
optional - 4 slices crisp bacon, crumble on top of salad

Brush corn using 1 Tbsp. of olive oil. Grill corn until slightly browned, turning often. Allow to cool before cutting kernels off the cob. Cut cherry tomatoes into halves and toss with onion and corn. Whisk together remaining oil, vinegar, marjoram, salt and pepper. Pour over vegetables, toss gently and chill before serving.

Ellen's Herb Bread
1 3/4 cup warm water (110 degrees)
2 packets yeast
2 Tbsp. sugar
2 tsp. salt
2 Tbsp. butter, room temperature
1/2 cup grated parmesan cheese
2 tsp. oregano (more or less to taste)
4 1/2 cups all purpose flour
1/4 cup grated parmesan cheese for topping

Grease a 1 1/2 qt. glass pie pan. Sprinkle yeast on the warm water, allow to stand for 1 minute before stirring to dissolve yeast. Add sugar, salt, butter, oregano, 1/2 cup parmesan and 3 cups flour. Beat until smooth. Add remaining flour and combine until all the flour is incorporated into the dough. Cover dough and allow to rise in a warm place until double in bulk. 45 - 55 minutes. Shape dough into a round and place in greased pie pan. Sprinkle with remaining cheese and bake in 375 degree oven for 30 minutes. Drop oven temperature to 350 degrees and an additional 15 minutes. Loaf should be brown and hollow sounding when tapped Cool for 30 minutes before slicing.

Peaches and Cream Crisp
3 cups sliced peaches
1 cup raspberries
1 cup blueberries
note: or any combination of fruit and berries that totals 5-6 cups)
1/2 cup flour
1/4 cup sugar
1/2 tsp. almond extract
Custard
2 eggs
1 cup crème fraiche (or sour cream and 1 tbsp. heavy cream combined)
1 tsp. vanilla extract
1 tbsp. flour
Crisp
5 Tbsp. brown sugar
1 cup flour
1/2 tsp. salt
1 tsp. lemon zest
1/2 cup butter, melted
1/4 tsp. nutmeg

Mix fruit, flour, sugar and extract until thoroughly blended. Pour into a greased 8x10 baking dish and spread evenly. In bowl beat eggs. Add crème fraiche and vanilla. Whisk flour into mixture taking care to blend in all lumps. Pour over the fruit. In a bowl combine brown sugar, flour, salt, lemon, butter and nutmeg. Mix well. Crumble the dough mixture over the fruit using your fingers to make sure it is evenly spread. Bake in 375 degree oven for 35-45 minutes. Top should be browned and custard set. Serve warm or at room temp. Refrigerate any leftovers.