Lughnasadh ~ Lammas ~ Wheaten Biscuits

 

Lughnasadh ~ Lammas, August 1st in the Northern Hemisphere and February 1st in the Southern Hemisphere, is one of four fire festivals in the Celtic year and marks the beginning of harvest season and corresponds with other harvest festivals such as the Welsh festival Gwy Awst, also known as Gathering Day. It also marks the halfway point between Summer Solstice (Litha) and Autumn Equinox (Mabon) and honours the Celtic Sun God Lugh as August is Lugh sacred month because in Irish mythology Lughnasadh was founded by Lugh. According to Lugh's mythology it's a funeral feast and a day of athletic competition also known as funeral games, which commemorates the death of an earth goddess.  

The days are beginning to grow shorter and the sun is beginning to wane and the darker days of autumn and winter are calling. As we gather and reflect over the past months, think fulfillment, abundance and giving thanks while expressing gratitude for nature's abundance and the nurturing spirit of the land. The first harvest emphasizes kindness and generosity.  

Other festivals celebrated around this time are: Lúnasa (Irish), Lùnastal (Scottish Gaelic), Lammas/Loaf Mass Day (Christian), Calan Awst (Welsh) and Puck Fair (Irish, August 10 - 12th, 16th Century), International Friendship Day (August 2nd), International Day of the World's Indigenous Peoples (August 9th), International Lefthanders Day (August 13th), the Assumption of Mary (August 15th), Buwan ng Waka (Language Month, Philippines) and South Asian Heritage Month (United Kingdom, July 18th to August 17th).

Wheaten Biscuits honour and mark the beginnings of the harvest season perfectly, with a warm sturdy flavour and their crunchy buttery texture of oats and poppyseeds. Happy Lughnasadh, Lammas and first harvest! 

Wheaten Biscuits

------------------------------------------------------------------------

1 1/2 cups (175 g) whole wheat flour

4 tablespoons rolled oats

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons sugar

2 teaspoon poppyseeds

1/2 cup (1 stick/100g) unsalted butter, cubed

3 tablespoons milk

2 tablespoons cold water

Preheated oven to 400ºF (200ºC) and line a baking tray or two with parchment paper.

Add the flour, oats, baking powder, salt, sugar and poppyseeds to the bowl of a food processor. Pulse all the ingredients together a few time to combine.

Add the cold cubed butter to the food processor and blitz until you have a coarse meal consistency. Keep the food processor running as you drizzle in the milk. Then drizzle in the cold water. You want the biscuit dough to just come together. 

Turn the dough out onto a lightly floured surface and just give it a few quick squeezes to bring everything together. Pat and then using a floured rolling pin, roll the dough out to about 4mm thick, then use a 2 to 3 inch round cutter to cut out as many rounds as you can. Use an offset spatula to help lift the cut rounds off the surface and transfer them to the prepared baking tray. Re-roll any scraps of dough to cut out more biscuits. 

Bake for 10 to 12 minutes or until the edges have turned light brown. Allow the biscuits to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Serve with fresh fruit, cheese, butter or jam.

Beltane ~ May Day ~ Strawberry Cake

Beltane/Beltaine is a Celtic festival celebrated on May 1st, May Day, with some celebrations beginning on the night of April 30th, May Eve, in the Northern Hemisphere. Beltane is a fire festival and traditionally bonfires were lit to honour the sun and the Celtic Sun God, Bel (Beltane, Belen or Belenos), who is associated with healing, light and fire. Beltane is honoured around the world in numerous ways by various groups or individuals including non-wiccans.

Lighting bonfires wasn't the only way to celebrate, visiting wells, feasting and making May bushes were considered other activities. The maypole is a familiar image of May Day and Beltane, and tying colourful ribbons to trees and branches is another popular activity. Beltane marks the peak of Spring and signifies the beginning of Summer... think renewal, growth and abundance. Daylight continues to lengthen and strengthen as we move towards Summer and there is a return of vitality to both the earth and sun, with the May King, the Green Man, and the May Queen, Flora Goddess of Spring, symbolizing the union of earth and sky. 

Other celebrated festivals/holidays during this month are: May Day (English/British, May 1st), Calan Mai (Welsh), Walpurgisnacht (Walpurgis Night, German), Roodmas (Scottish) and Cétshamhain (Irish), International Workers Day (Global, May 1st), Yom HaShoah (Judaism), Lag BaOmer/Lag B'Omer/Lag LaOmer (Jewish), Shavuot/Shavuos or known as the Feast of Weeks (Jewish & Samaritan, usually in May but sometimes in June), Vesak/Buddha Day (Buddhist in South Asia, Southeast Asia, Tibet and Mongolia), Star Wars Day (Global, May 4th), Cinco de Mayo (Mexican, May 5th), Matariki/Maori New Year (Maori & New Zealanders, late May, sometimes June or July) and Yom HaZikaron, Israel's Remembrance Day (Israelis, late April or early to mid May, based on lyar, Hebrew calendar).

Strawberry Cake sweetly marks the peak of Spring and May Day/Beltane celebrations gloriously as we eagerly gaze into the beginnings of Summer. Happy May Day/Beltane to all who celebrate!   

Strawberry Cake

---------------------------------------------------------------

2 cups (250 g) unbleached all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 large egg, room temperature

3/4 cup (150 g) granulated sugar

1/4 (50 g) cup packed dark brown sugar

1 cup (250 ml) buttermilk

1/3 cup (80 ml) olive oil

2 teaspoons almond extract

2 cups chopped fresh or frozen (defrosted) strawberries 

1 tablespoon flour, to toss the strawberries in

sliced almonds for decorating

Icing:

1 cup icing sugar

1 tablespoon hot water

1/4 teaspoon almond extract

1 drop of red food colouring, optional 

In a bowl whisk together the icing sugar, hot water and almond extract until smooth. 

Preheat oven to 350ºF (180ºC). Lightly grease and flour a 2lb. loaf tin and line the bottom with baking parchment.

Place the chopped strawberries in a medium bowl and toss with the 1 tablespoon of flour. Set aside.

In a large bowl whisk together the flour, baking powder, baking soda and salt. Add the floured strawberries and give a light toss. 

In another bowl whisk the egg, granulated sugar, dark brown sugar and then add the buttermilk, olive oil and almond extract and whisk until smooth and combined, there should be no brown sugar lumps. Pour this mixture into the flour mixture and gently stir together until just combine. Do not over-mix. Spoon the batter into the prepared baking tin and smooth the top.

Bake in the preheated oven for 55 - 70 minutes or until a toothpick inserted into the centre comes out clean, a few moist crumbs should be fine. Check half way through the baking time and if you find the top of the cake browning too quickly then loosely cover with aluminum foil to prevent excessive browning.  

Remove the cake from the oven and allow to rest in the baking tin on a wire rack for 3o minutes before carefully removing from the tin and place the cake back on the wire rack to cool completely. 

Once the cake has cooled. Make the icing, see recipe above, drizzle over the cake and sprinkle with sliced almonds. 

Notes: if you do have buttermilk, add 1 tablespoon lemon juice or white vinegar to a measuring cup and fill milk to the 1 cup measure, stir, and allow to sit for 5 minutes. 

 

Beltane ~ May Day ~ Strawberry Crisp

 

Beltane/Beltain is a Celtic festival celebrated on May 1st, May Day, with some celebrations beginning on the night of April 30th, May Eve, in the Northern Hemisphere. Beltane is a fire festival and traditionally bonfires were lit to honour the sun and the Celtic Sun God, Bel (Beltane, Belen or Belenos), who is associated with healing, light and fire. Beltane is honoured around the world in numerous ways by various groups or individuals including non-wiccans.

Lighting bonfires wasn't the only way to celebrate, visiting wells, feasting and making May bushes were considered other activities. The maypole is a familiar image of May Day and Beltane, and tying colourful ribbons to trees and branches is another popular activity. Beltane marks the peak of Spring and signifies the beginning of Summer... think renewal, growth and abundance. Daylight continues to lengthen and strengthen as we move towards Summer and there is a return of vitality to both the earth and sun, with the May King, the Green Man, and the May Queen, Flora Goddess of Spring, symbolizing the union of earth and sky. 

Other celebrated festivals/holidays during this month are: May Day (English/British, May 1st), Calan Mai (Welsh), Walpurgisnacht (Walpurgis Night, German), Roodmas (Scottish) and Cétshamhain (Irish), International Workers Day (Global, May 1st), Yom HaShoah (Judaism), Lag BaOmer/Lag B'Omer/Lag LaOmer (Jewish), Shavuot/Shavuos or known as the Feast of Weeks (Jewish & Samaritan, usually in May but sometimes in June), Vesak/Buddha Day (Buddhist in South Asia, Southeast Asia, Tibet and Mongolia), Star Wars Day (Global, May 4th), Cinco de Mayo (Mexican, May 5th), Matariki/Maori New Year (Maori & New Zealanders, late May, sometimes June or July) and Yom HaZikaron, Israel's Remembrance Day (Israelis, late April or early to mid May, based on lyar, Hebrew calendar).

Strawberries are associated with Beltane and this strawberry crisp is a sweet way to honour and celebrate festivities. Happy Beltane... May Day to everyone! 

Strawberry Crisp

---------------------------------------------------------------------------------

1 cup large flakes oats

1 cup unbleached all purpose flour

3/4 cup dark brown sugar

1/2 cup chopped walnuts

1/2 cup butter

1/4 cup white sugar

4 cups sliced fresh or frozen strawberries

Preheat oven to 350ºF (180ºC).  Grease an 8 x 8 inch or 9 x 9 inch square baking tin. 

In a medium bowl combine the oats, flour, brown sugar and walnuts. Cut in the butter  and using clean hands blend until crumbly. 

Place the strawberries in another bowl and sprinkle the white sugar over top and gently stir together. Making sure the strawberries get evenly coated in sugar. 

Spread half of the crumb mixture on the bottom of the prepared tin. Cover with the strawberries and spread the remaining crumb mixture over top. 

Bake in the preheated oven for about 45 to 50 minutes or until the fruit becomes bubbly and the crumb is a lovely golden brown. Serve warm or cold topped with whip cream.

Lughnasadh ~ Lammas ~ Graham Bread

 

Lughnasadh ~ Lammas, August 1st in the Northern Hemisphere and February 1st in the Southern Hemisphere, is one of four Gaelic festivals and marks the beginning of harvest season and corresponds with other harvest festivals such as the Welsh festival Gwy Awst, also known as Gathering Day. It also marks the halfway point between Summer Solstice, Litha, and Autumn Equinox, Mabon, and honours the Celtic Sun God Lugh as August is Lugh sacred month. 

The days are beginning to grow shorter and the sun is beginning to wane and the darker days of winter are calling. As we gather and reflect over the past months, think fulfillment, abundance and giving thanks during this time as harvest season already holds the seeds for future harvests. 

Other festivals celebrated around this time are: Lammas/Loaf Mass Day (Christian), Calan Awst (Welsh) and Puck Fair (Irish, August 10 - 12th, 16th Century), International Friendship Day (August 2nd), International Day of the World's Indigenous Peoples (August 9th), International Lefthanders Day (August 13th) and the Assumption of Mary (August 15th). 

Making a whole wheat bread such as Graham Bread to celebrate Lughnasadh is perfect as it symbolizes abundance, growth and the beginning of the harvest season. This bread is succulently spongy and dense with an unmistakable robust flavour.

Graham Bread  (Whole Wheat Bread) 

-------------------------------------------------------------------------------------

1 1/2 cups graham flour or sprouted whole wheat flour

1/2 cup steel cut Irish oats

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons brown sugar

1/4 cup molasses

1 3/4 cups buttermilk

1/4 cup melted butter, slightly cooled

1 beaten egg

Preheat the oven to 350ºF (180ºC). Grease and flour a 2 lbs. loaf baking tin and line the bottom with baking parchment. 

In a large bowl combine the flour, Irish oats, baking soda, baking powder, salt and brown sugar. Whisk together until well combined.

In another bowl add the molasses, buttermilk, melted butter and egg. Whisk together and then add to the flour mixture, stirring the liquid ingredients into the dry ingredients, mixing quickly and well. Pour the mixture into the prepared loaf tin and sprinkle the top with Irish oats. 

Bake in the preheated oven until edges pull away from the pan and it is golden brown, approximately 30 to 40 minutes.  Allow to rest for a few minutes in the tin before gently removing and allowing to cool on a wire rack.