Llewellyn Worldwide, Ltd.
View your shopping cart Shopping Cart | My Account | Help | Become a Fan on Facebook Become a Fan | Follow Us on Twitter Follow Us | Watch Us on YouTube Watch Us | Subscribe to our RSS Feeds Subscribe
Browse ProductsAuthorsArticlesBlogsEncyclopediaNewslettersAffiliate ProgramContact UsBooksellers
Advanced Search
LLEWELLYN JOURNAL
Article Topics
List of Articles
RSS Data Feeds
Mission Statement
Use of Our Articles
Writers' Guidelines

Email Exclusives
Sign up to receive special offers and promotions from Llewellyn.

Get the Latest Issue of New Worlds

March/April 2015 Issue

New Worlds Catalog

Get the FREE app for your tablet and mobile device. Now available in the iTunes Store and the Google Play Store

Also available as a PDF File.

Click for more information about New Worlds or to receive issues via mail.


The Llewellyn Journal
Print this Article Print this Article

Feasts and Treats: Recipes for the Summer Solstice

This article was written by Patricia Telesco
posted under Pagan

Today is the longest day of the year. As the wheel of time presses forward we’re told that fairies are afoot. As the fairies dance, Mother Nature provides all manner of fresh foods for our pleasure. In our home we celebrate with a picnic to revel in the sun, have our fire festival (barbecue) and enjoy the company of good family and friends.


Veggie Kabob with Cucumber Sauce

This entrée was designed especially for our vegetarian guests as a Greek-Chinese fusion filled with fresh seasonal flavors. It’s a perfect way to use up some of your garden harvest too!

Other vegetables (broccoli, cauliflower, potatoes, etc.) can be substituted in this kabob, as can meat cubes or shrimp.

Prep Time: 4 hours marinating, 15 minutes cutting vegetables, 10–15 minutes grilling
Serves: 4 as a main dish (6–8 as a side dish/appetizer)
Yield on sauce: 2 cups
Cucumber Sauce

  • 1 medium cucumber
  • 8 ounces plain, unflavored yogurt
  • 1⁄2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 2 tablespoons dill
  • 1 tablespoon dried onion
  • 2 garlic cloves, minced
  • 2 tablespoons lemon juice>
Marinade
  • ⅓ cup honey
  • 1⁄4 cup spicy brown mustard
  • ⅛ cup sesame oil
  • ⅛ cup peanut oil
  • 1 tablespoon soy sauce
  • 2 garlic cloves, minced
  • 1 teaspoon ginger, fresh ground
  • 2 shallots, peeled and chopped
  • 1⁄2 cup rice vinegar
Kabobs
  • 12 ounces cherry tomatoes, whole
  • 2–3 baby zucchini, sliced 1⁄2-inch thick
  • 10 ounces baby red or pearl onions, whole
  • 12 medium mushrooms
  • 1 yellow pepper
  • 1 green pepper
  • 12 pineapple chunks
Directions: Sauce is best prepared the day before to gain flavor. Peel the cucumber and remove any seeds (or use a seedless cucumber). Mince this and let it drain on a paper towel for about 20 minutes. Put the cucumber in a bowl with the remaining ingredients and mix. (Make sure the yogurt is drained of any water in the container before adding it). Cover and chill.

The next afternoon, cut up zucchini and peppers. Place these in a mixing bowl with a secure cover, adding all the marinade ingredients. Return this to the refrigerator for 4 to 5 hours, stirring regularly.

Heat your grill to a medium level. Assemble the tomatoes, zucchini, onions, mushrooms, peppers, and pineapple on the skewers so there’s an equal amount of each ingredient on each one (and in a manner that’s visually appealing). Place on the grill, basting with the marinade to keep them moist. Turn every 4 to 5 minutes until tender. Serve with cucumber sauce drizzle. (This is excellent in a pita too!)



Fresh Peas with Ham and Mint

Lore tells us that any herbs harvested on the Summer Solstice have stronger magical potency. In this case we’re using mint to provide protection as the days grow shorter and the weather colder. Ham brings a little serendipity, and in the language of flowers, our sweet pea means "bliss." The best part about this dish is that it’s fast, economical, and very tasty.

Prep Time: 10 minutes
Serves: 4

  • 2 cups fresh peas, shelled
  • 5–7 mint leaves
  • 1⁄2 cup cooked ham (tofu may be substituted), minced
  • 2 tablespoons butter
  • Salt and pepper to taste
Directions: Blanch the peas briefly (2 minutes) then move them into an ice-water bath. Let sit for 3 to 5 minutes then drain. Meanwhile, gently bruise the mint, adding it to a sauté pan with the butter and ham. Cook for 1 to 2 minutes, adding the peas to re-warm. Season and serve.



Queimada

This beverage comes to us from Celtic Pagans and has been handed down for generations. It begins with Orujo, a distilled wine that’s mixed with herbs. In many settings its preparation was ritualistic, complete with spellcasting for protection. One should prepare and enjoy this at night in the great outdoors. Gather your loved ones into a sacred circle, light the beverage as part of the fire festival, honor the past, and welcome what is yet to come for the year.

Prep Time: 10 minutes
Serves: 8–10

  • 1 liter Orujo or grappa
  • ⅔ cup sugar (I prefer Hawaiian or raw sugar)
  • Lemon rind slivers from one whole lemon
  • 1⁄4 cup whole coffee beans (Torrefacto is one good option)
  • 1 fireproof stoneware or clay pot
Directions: Pour all your ingredients into the pot on whatever heating source you’ve chosen (the grill or charcoal works nicely). Warm until heated through. Using a long-handled lighter, ignite the surface. Stir with a long-handled spoon gently. When the flames turn blue, extinguish them by putting a lid on top. Serve in small bowls or stoneware cups.



Banana Cream Pie

Banana cream pie makes a great feast for the eyes on Summer Solstice, looking much like a Sun in splendor when completed. Since you’ll want to spend more time visiting than cooking, this recipe cheats a bit with pre-made pie crust.

Prep Time: 20 minutes
Serves: 8 slices

  • 1 premade 10-inch pie crust (chocolate, shortbread, or graham cracker)
  • 1⁄2 cup flour
  • 3⁄4 cup sugar
  • 1⁄4 teaspoon salt
  • 3 cups milk
  • 2 large bananas, mashed
  • 4 egg yolks
  • 1 1⁄2 teaspoons vanilla extract
  • 2 tablespoons butter
  • Whipped cream
  • Dried banana chips or yellow sprinkles
Directions: Place flour, sugar, and salt in a nonreactive saucepan (clay, enamel, glass, or stainless steel) over a low-medium flame. Slowly pour in milk, whisking constantly. Add the mashed banana and continue to whisk. Within 8 minutes your filling will become thicker and have an even consistency. Beat the egg yolks separately, adding 3⁄4 cup of the warm filling to the yolks before blending them into the rest of the mixture. Cook for 5 minutes, continuing to whisk. Add vanilla and butter, then remove from the stove. This should rest a few minutes before pouring into your crust. Chill the pie before garnishing, piping whipped cream around the banana Sun’s edges, and decorating with banana chips and/or yellow sprinkles to finish the effect.



From Llewellyn's Sabbats Almanac: Samhain 2010 to Mabon 2011. Click here for current-year calendars and almanacs.

Patricia Telesco
Trish Telesco is a professional author with more than 50 metaphysical titles on the market. Trish considers herself a kitchen witch whose love of folkore (and a bit of Strega) flavor every spell and ritual. Her strongest beliefs lie in following personal...  Read more

RELATED PRODUCTS


Please note that the use of Llewellyn Journal articles
is subject to certain Terms and Conditions

As a holistic practitioner of natural medicine, I am well aware that a vital component of ongoing wellness is the healing and re-balancing that must take place mentally and emotionally. As a practitioner of herbal medicine and aromatherapy, I have long been in awe of the synergy that occurs in a well-constructed blend. Synergy occurs when... read this article
May Bush and Wishing Tree Magick for Beltane
Improving Your Habits with Lunar Help
Dispelling the Superstition and Fear of Communicating with Our Loved Ones in Spirit
Everyday Witchcraft
Tarot: Let's Talk About Strength

Most recent posts:
Driving Our Own Bus Called "Life"
Readers, please enjoy this guest blog post by Kerry Nelson Selman, author of the new Crystal Resonance. Recently, as I was meeting and greeting...

The Secret in the 7 of Wands
Secrets of the Waite-Smith Tarot It is not often that book comes along that really changes the way we understand tarot. Marcus Katz and Tali...

May Wine with a Modern Twist
Readers, please enjoy this guest blog post by Melanie Marquis, author of The Witch's Bag of Tricks, A Witch's World of Magick, and the new...





Zeroboxer Zeroboxer
By: Fonda Lee
Price: $11.99 US,  $13.95 CAN
Secrets of the Waite-Smith Tarot Secrets of the Waite-Smith Tarot
The True Story of the World's Most Popular Tarot

By: Marcus Katz, Tali Goodwin
Price: $19.99 US,  $22.95 CAN
Dating Down Dating Down
By: Stefanie Lyons
Price: $9.99 US,  $11.50 CAN
Evidence of Eternity Evidence of Eternity
Communicating with Spirits for Proof of the Afterlife

By: Mark Anthony
Price: $15.99 US,  $18.50 CAN
Journey of Souls Journey of Souls
Case Studies of Life Between Lives

By: Michael Newton
Price: $16.95 US,  $20.95 CAN