Midusmmer in the Witch's Kitchen

While technically the power of the Sun begins to wane, the days are hot, the threat of storms and wild weather increase and the days become unpredictable. We’re also still celebrating the love between the Lord and Lady who wed at Beltane. Midsummer is also ruled by the Mead Moon, which is often called the Honey Moon, which is associated with modern weddings and traditions. Midsummer recipes celebrate this love, mix the sweetness of honey with the fiery spice that honor the Sun, while showing gratitude for the abundance that the Earth provides for us this time of year. Here’s what’s on the Midsummer menu for this issue:

MIDSUMMER PUNCH
SPANISH-STYLE GAZPACHO (cold cucumber+tomato soup)
GRILLED CHICKEN, VEGETABLE & GOAT CHEESE PIZZA
SUMMERTIME BERRY DESSERT
SABBAT HONEY CAKE

MIDSUMMER PUNCH
While honey meads and other sweet wines are traditional, here’s a sweet fruity punch that is great for the whole family. It can also be mixed with alcohol for an adult-only version.

2 cups of cranberry juice
1 cup of pineapple juice
1 cup of orange juice
One 4 oz. jar of maraschino cherries
2 Tablespoons of lemon juice
One 12 oz. bottle or can of ginger ale
1 orange, 4 strawberries, or other fruit sliced as garnish

In a large pitcher, combine all the fruit juices and chill.

Just before serving, slowly add the ginger ale.

Pour over ice into glasses, garnish with sliced fruit and maraschino cherries.

SPANISH-STYLE GAZPACHO (cold cucumber & tomato soup)
While this recipe takes a little planning in advance, you can’t ask for a more refreshing dish that celebrates the freshest ingredients that are in abundance at this time of year. A delicious way to get more veggies into your diet. Get some assistance with the blender and knife work.

½ loaf of day-old Italian bread
1 red pepper
2 cloves of garlic
2 Tablespoons of salt
2 Tablespoons of extra virgin olive oil
1 ½ Tablespoons of balsamic vinegar
4-6 ripe tomatoes
1 hard boiled egg
¼ cup of onion (Vidalia or other sweet onion) chopped
½ cup of cucumber, chopped with seeds removed
2 cups of ice-cold water
Garnishes: Additional chopped cucumber and/or hard-boiled egg

Soak the Italian bread in water.

Remove the head, seeds and ribs from a red pepper.

In a blender, puree the red pepper with garlic until liquid.

Add salt. (If you want it spicy, you can add a jalapeno pepper here too, seeds & ribs removed.)

While the blender is running, slowly pour in the olive oil, then the balsamic vinegar. Mix well.

Over a colander, squeeze out the bread and, while the blender is running, add it to the pepper mixture until the mixture is thick.

Add the tomatoes and puree.

Add the hard boiled egg, onion and cucumber, and puree.

When all is mixed smoothly, it should be a pretty fine consistency, not chunky but with a slight texture, pour into a bowl with the two cups of very cold water. Chill.

Serve very cold, garnished with chopped egg and/or cucumber in the bowl.

GRILLED CHICKEN, VEGETABLE AND GOAT CHEESE PIZZA
This is one of those recipes that is so quick and yummy, but it can be changed to suit everyone’s tastes. Amounts here are flexible so you can adapt it as you like. Great on a hot summer evening, without having to heat up the house with the oven.

1 lb boneless, skinless chicken breasts
Individual pre-baked pizza crusts (Boboli is one brand, there are others, or you can use pitas or even make your own!)
2-3 tablespoons of prepared marinara sauce per serving
A variety of vegetables to grill, such as zucchini, yellow squash, Portobello mushrooms, eggplant, onions, peppers, all sliced to about ½” thickness, cherry tomatoes can be used but don’t slice them!
4-6 oz. of goat cheese
Salt, pepper, oregano, basil to taste.

Pound chicken breasts between two pieces of wax paper until they are at an even thickness.

Season with salt, pepper and herbs and grill over a medium-high grill (or in a grill pan) until no longer pink inside, about 4 minutes each side, and slice into bite-size pieces.

Brush cut vegetables with oil, sprinkle with salt, pepper and herbs and grill, flipping them over mid-way, until just soft and cooked through.

Spread about 2-3 tablespoons of sauce on each pizza round, sprinkle pieces of chicken and grilled veggies all around. Break up the goat cheese into small pieces and scatter them over pizza.

Want it spicy? Add sliced jalapeno rounds to the top of your pizza or—if you dare--go for a habanero or pepperoncini, but wear gloves while slicing them.

Either put these pizzas on the grill to warm through for a few minutes, or place them in a 400 degree oven for about 5 minutes, just enough to heat the pizza crust and melt the cheese.

SUMMERTIME BERRY DESSERT
This recipe could not be easier or more delicious! This is definitely one of my family’s favorites. Again, amounts aren’t included as it’s totally up to you! So quick and easy.

One pound cake
A variety of summer berries (sliced strawberries, blueberries, blackberries, raspberries, whatever you like, or you can even do it with sliced peaches)
Whipped cream

Slice the pound cake into ¾” slices.

Put a slice (or two!) on each plate, pour on assorted berries and put a dollop of whipped cream on top.

If you’re feeling fancy, you can garnish each plate with a sprig of mint, a sprinkle of powdered sugar or even a drizzle of chocolate syrup.

SABBAT HONEY CAKE
And, of course, it wouldn’t be Midsummer without one specific item: honey cake. This can be used for the cakes & ale part of your Sabbat ritual.

½ cup butter
1 teaspoon baking soda
1 cup honey
½ teaspoon salt
1 egg, well beaten
½ teaspoon cinnamon
2 cups of flour, sifted
½ cup buttermilk

Frosting:
1 cup powdered (10x) sugar
1 tablespoon of melted butter
1 ½ tablespoons of milk, slightly warmed
½ teaspoons of honey, warmed slightly

In a mixing bowl on medium speed, cream butter until light.

On low speed, mix in honey and beaten egg.

In a separate bowl, sift together flour, baking soda, salt and cinnamon.

Add this dry mixture, alternating with some of the buttermilk, into the first bowl.

Blend everything together thoroughly then pour into a 9x13 baking pan that has been sprayed with non-stick spray.

Bake at 350 degrees for 45-55 minutes.

When done, allow cake to cool completely.

For frosting: blend powdered sugar, warm milk, melted butter and warm honey in a bowl. Spread over entire cooled cake.

Remember, being a Kitchen Witch isn’t just about being a fabulous cook (although when you create some of these meals everyone will think you are!), it’s about learning how to use your energy and intent with all you do, even in the most mundane tasks around the house. Be mindful about your ingredients; make sure your thoughts as you cook focus on those you are cooking for and what you want this meal to bring them. Stir your pot deosil, or clockwise, to infuse your meal with the energy you wish for it to have. You can consecrate your cooking tools and even set up a small kitchen altar with some flowers and herbs. Most Sabbat meals use a combination of ingredients symbolic of the holiday as well as the freshest seasonally-appropriate ingredients. Those of you who are younger readers, please make sure that you have the necessary adult supervision while you are in the kitchen!

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