Seasonal Recipe

Lammas 2020
Loaf Mass Day, Feast of First Fruits, Nos Gwyl Awst

Stem and vine, tree and stalk dip and bend, laden with the fruits of the season. The first harvest, Lammas, has arrived and with it the plenty of a fruitful year. Relish juicy fruits and berries and the richness of garden ripened vegetables. Celebrate the life giving grains harvested in golden fields. At this turn on the Wheel of the Year honor the Lord and the Lady for it is their union that brings us such full and ripe abundance.

Lammas Menu
Watermelon Cooler
Burgers of choice served on slab of homemade bread surrounded by generous amounts of condiments, fixings, relish and pickles
Refrigerator Pickles
Corn Relish
Lettuce, Tomato, Onion, Mushrooms, (Burger toppings of choice)
Grilled Summer Squash
Homemade Whole Wheat Bread
Cherry Cobbler

Watermelon Cooler
Per serving
2 cups cubed watermelon
2 fresh basil leaves
2 fresh mint leaves
1 oz. Vodka
juice of 1/2 lime
splash of white wine or Champagne vinegar
pinch salt

Combine all ingredients in a blender. Blend well and pour over crushed ice in tall glass. Garnish with lime wedge and mint leaves.

Refrigerator Pickles
6 cups thinly sliced cucumber
2 cups thinly sliced onion
1 cup thinly sliced pepper (green or red)
1 1/2 cup sugar
2 cups apple cider vinegar
1 tsp. salt
1 tsp. celery seed
1 tsp. mustard seed
1/2 tsp. ground turmeric

Place cucumber, onion and pepper slices in large bowl. Sprinkle with half the salt and combine. Set aside for 5 - 10 minutes. Drain and give a quick rinse with cold water. Combine remaining ingredients in a saucepan. Bring mixture to a boil and stir until the sugar is dissolved. Immediately pour over vegetables then allow to cool. Can be transferred to a large jar or covered tightly in glass container. Do not store in metal. Refrigerate for at least 24 hours before serving. Will keep refrigerated for a couple of weeks.

Corn Relish
6 to 8 ears of corn, husked and washed
2 medium tomatoes, peeled, seeded and coarse chopped
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
1 small cucumber, chopped
1 medium onion, chopped
1 cup sugar
2 cups apple cider vinegar
1 Tbsp. salt
1 tsp. celery seed
1 tsp. mustard seed

Cut corn kernels from cob. Combine all vegetables, set aside. Combine remaining ingredients in a pot and bring to a boil. Stir to dissolve sugar. Add vegetables and boil 3 - 5 minutes. Allow to cool. Pour into large jar. Refrigerate for 24 hours before serving. Will keep for a couple of weeks, refrigerated.

Cherry Cobbler

Filling
4 cups fresh cherries, cut in half and pitted
1/2 cup sugar
1 Tbsp. fresh squeezed lemon juice
1 Tbsp. corn starch
1 tsp. almond extract
1/2 tsp. nutmeg
Combine all ingredients and set aside

Topping
1/2 cup butter (melted)
1 cup all purpose flour
1 cup sugar
1 Tbsp. baking powder
1/2 tsp. nutmeg
pinch of salt
1 tsp. almond extract
1 cup milk

Pour melted butter into 13x9 inch baking dish. In large bowl combine flour, sugar, baking powder, salt and nutmeg. Add milk and extract and stir to combine. Pour over melted butter without stirring. Spoon cherry mixture evenly over the batter without stirring. Bake in 375 degree oven for 40 - 45 minutes until top is golden brown. Serve warm with vanilla ice cream.

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