Litha ~ Summer Solstice ~ Midsummer and Summer Citrus Cake

 

Litha ~ Midsummer ~ Summer Solstice, June 20th to June 25th, in the Northern Hemisphere, celebrates the beginning of summer and marks the longest day and the shortest night and although its seen as a time for balance between light and dark, the sun reaches its peak, the power of the sun begins to wane and the days begin to grow shorter and the nights grow longer, it is a return to dark.

As we celebrate Mother Earth, the Goddess and the Sun King, God, think abundance, fertility, renewal and life, as the sun, flowers, plants and the earth are all in full bloom. Bonfires, feasting, singing, dancing and festivals are activities during this time as well as getting outdoors to connect with nature, to celebrate and honour the abundance and growth of the natural world. It's a time for new beginnings, as always with the change of seasons, saying goodbye to self reflection and moving forward and being open with the sun's energy.  

Other celebrations around this time are: Golowan (Cornish) Gwyl Ifan Ganol Haf (Wales), Kupala Night/Ivan Kupala (Ukraine), National Indigenous Peoples Day (Canada), Saint John's Feast Day/ Saint John's Eve (Christian - Canada, France, Portugal, Spain), St. John's Night, Sobotka or Noc Kupaly (Poland), Adonia (Greece), St. Hans Day (Norway and Denmark), Jānvi (Latvia), Uttarayana (India), World Humanist Day (June 21st), World Environment Day (June 5th), World Refugee Day (June 20th), Juneteenth (US, June 19th) and LGBTQ+Pride Month (June). 

A bright summer sun cake baked to golden perfection with much to celebrate and love. Happy Summer Solstice, Midsummer and Litha! 

Summer Citrus Cake

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1 1/2 (300 g) cups white sugar

1 cup (240 ml) olive oil 

4 large eggs, room temperature

1 teaspoon vanilla extract

3 cups (360 g) unbleached all purpose flour

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup (125 ml) orange juice

zest of 1 orange 

zest of 1 lemon

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Orange Glaze:

2/3 cup sugar

1/3 cup orange juice

1/4 butter

Place all ingredients into a pot and simmer until the butter melts, about 2 - 3 minutes. Stir and pour over cooled cake.

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Preheat oven to 350ºF (180ºC) and throughly grease and flour a bundt cake pan. Sert aside.

In a mixing bowl, whisk together the white sugar and olive oil. Add the eggs and whisk again until combine and then add the vanilla and orange juice and mix together. 

In another bowl combine the flour, baking powder, baking soda and salt. Add the grated orange zest and lemon zest and whisk until combined. Add the flour mixture to the sugar, oil and egg mixture and stir until just combine. Do not overmix the batter.

Pour the batter into the prepared cake tin and bake for about 40 to 50 minutes or until a toothpick inserted in the cake comes out clean.

Cool the cake in the pan on a wire rack for 10 minutes, then carefully invert the cake on to a serving plate, by placing the plate on top of the cake pan and carefully flip it over and gently lift the tin from the cake. Make the orange glaze, see recipe above, and pour it over the cake and sprinkle with additional orange and lemon zest. Slice and serve.  

Lemon Herb Pork Chops

If delicious, tender and juicy pork chops are what you are after then this is the recipe you must try. Searing the pork chops before placing them into the oven may seem unnecessary however it is worth the effort, as it makes for a tastier, flavourful chop. You may try different herbs if you wish however the thyme and lemon pair perfectly here, giving a balmy burst of summertime savour.    

Lemon Thyme Pork Chops

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4 boneless pork chops, 1 inch thick and 6 - 7 ounces each

salt

ground black pepper

1 - 2 tablespoon olive oil

2 teaspoons fresh thyme leaves, chopped or dried thyme 

1 lemon, cut into wedges

Take the pork chops from the refrigerator and place on a clean cutting board or large plate. Season both sides of each chop with salt and pepper. Set aside to rest for about 30 minutes.

When you are almost ready to cook the chops, preheat the oven to 375ºF (190ºC).

Heat the oil in a large frypan over medium-high heat.

When the oil is hot and shimmery, pat the pork chops dry and add them without moving them until golden brown, about 2 to 3 minutes, on one side. While the pork sears, sprinkle half the thyme over the side of the pork chops facing up. Notes: You do not want to over crowd the chops in the frypan so sear in batches, 2 chops at a time, if your frypan cannot accommodate all of the chops at once. If the pork has a fattier edge, use tongs to hold the chops fat-side-down until they sizzle and brown slightly, about 30 seconds. 

Flip the pork so that the seared side faces up and scatter with the remaining thyme. Sear the other side for 2 minutes then transfer pork chops to an oven proof baking dish. If you are doing the chops in batches, transfer the pork chops as you go in batches to the oven proof baking dish. Once all the chops have been seared and in the baking dish, arrange the lemon wedges around the pork chops. Save the residue in the frying pan to make a glaze, see Frying Pan Glaze recipe below.  

Bake for 8 to 15 minutes or until a thermometer reads 145ºF/63ºC when inserted into the thickest part of the chop. Cooking time depends on the thickness of the pork chops and you roughly want to check after 5 minutes of cooking time. You will know when the chops are done if the juices run clear when cutting into them and they have reached the internal temperature stated above.  

Transfer the baked pork chops to a plate, cover loosely with aluminum foil and let the chops rest for about 5 minutes. Serve with the roasted lemon wedges and pan juices on top if you haven't made a glaze using the leftover brown bits from the frying pan.

Frying Pan Glaze:

When the baked pork chops are resting on the plate. Place the fry pan you used to sear the chops in, there should be some brown bits or sizzling residue left in the pan, over medium-high heat and add 1/2 cup water, 1/2 cup low sodium chicken stock, 2 teaspoons honey, 1 teaspoon low sodium soy sauce and 1 tablespoon butter. Use a wooden spoon to scrape the bottom of the fry pan so that any stuck bits come up. Bring to a simmer and cook until reduced. Taste and adjust the seasoning according to your preference, with more salt or pepper, honey or soy sauce. Take the fry pan off the heat and carefully spoon the glaze into a heat proof measuring cup for serving.   

   

Coconut Lime Chia Cake

 

A delicate buttery crumb cake with just the right hint of lime and sweetness. The chia seeds give a subtle crunchy texture and served with a lush dollop of whipped cream or vanilla ice cream heightens its tender nutty flavour.     

Coconut Lime Chia Cake

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1 3/4 cups self raising flour

2 tablespoons chia seeds

1/2 cup (40 g) shredded sweetened coconut

1/4 cup (60 ml) maple syrup 

2 large eggs, lightly beaten

1/4 cup olive oil or melted butter

1/2 cup (120 ml) almond milk 

juice and zest of 1 lime  

1 teaspoon vanilla extract

extra shredded coconut, for decorating 

extra maple syrup, for drizzling 

Preheat oven to 350ºF (180ºC). Lightly grease and flour an 8 inch round cake tin. Line the bottom with baking parchment. Set aside.

In a large bowl whisk the flour, chia seeds, and shredded coconut together. Add the lightly beaten eggs, maple syrup, olive oil or melted butter (if using), the almond milk, lime zest and juice and vanilla extract. Mix the dry and wet ingredients together until well combined.

Pour the batter into the prepared cake tin. smooth the batter out. Sprinkle with the extra shredded coconut and bake for 25 to 30 minutes, or until a toothpick inserted into the centre comes out clean.

Once baked remove the cake from oven and while the cake is still warm drizzle with extra maple syrup. Allow the cake to cool in the tin on a wire rack before slicing.

Notes: you can replace the lime with lemon or omit the citrus zest and juice all together.   

Lemon & Almond Crumbles

 

I think these may sound more delicate then they actually are however their moist buttery crumb texture is more cake like which makes them excellent for dessert, afternoon tea or to brighten up a rainy day... or any day, for that matter, when a dainty pick me up is needed. Absolutely moreish. Lemon and almond are a most suitable pairing that is full of abundant tangy sweetness in every crumb. 

Lemon & Almond Crumbles 

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makes 12

1  1/2 cups self-rising flour

1 teaspoon baking powder

2/3 cup superfine sugar

Generous 1 cup ground almonds

1 egg, beaten

1 cup milk

1/2 cup butter, melted and slightly cooled

1 teaspoon almond extract

grated zest of 2 lemons

juice of 1 lemon

1/2 cup thinly sliced almonds, for sprinkling

1 - 2 tablespoons sugar, for sprinkling

Icing sugar, for dusting before serving

Preheat oven to 400ºF (200ºC). Grease or line a 12 cup muffin pan. 

In a large bowl combine the flour, baking powder, superfine sugar and ground almonds and whisk together.

In an another bowl combine the egg, milk, melted butter, almond extract and lemon zest and lemon juice. Whisk together then add to the flour mixture. Using a wooden spoon stir together until just combined. Spoon the batter into the prepared muffin cups. Sprinkle the tops with the flaked almonds and sugar. 

Bake for about 20 minutes or until muffins have risen and are golden. Leave the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool. Serve with a light dusting of icing sugar.   

Lemon Poppy Seed Scones

 

Lemon poppy seed loaf or cake is a quintessential classic and a favourite in our house however lemon poppy seed scones have become ideal too. With an intense lemon zing and crumbly buttery texture that melts in your mouth for breakfast or dessert just the same.  

Lemon PoppySeed Scones

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1  3/4 cups unbleached all purpose flour

3 tablespoons sugar

1  1/2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoon poppyseeds

grated lemon zest of 1 - 2 large lemons 

1/3 cup firm butter, chilled

1 large egg, beaten

4 - 6 tablespoons whipping cream

coarse sugar for sprinkling

Lemon Icing

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1 cup icing sugar

2 tablespoons butter, melted

3 tablespoons lemon juice

1/2 teaspoon lemon zest

In a medium bowl, add the icing sugar, melted butter, lemon juice and lemon zest. Whisk until smooth. 

Heat oven to 400ºF (200ºC). Line a baking tray with baking parchment. Set aside.

In a large bowl mix the flour, 3 tablespoons of sugar, baking powder, salt, poppyseeds and lemon zest. Using a pastry knife or two forks cut in the butter until the mixture is crumbly, you may also use clean hands do this. 

Create a well in the centre of the flour mixture and add the beaten egg and whipping cream. Using a wooden spoon fold in the flour mixture to the egg mixture so the dough leaves side of the bowl. You may need to add a few more tablespoons of whipping cream if the dough appears to be a bit  too dry. You want a moist dough not a sticky one. 

Place the dough on a lightly floured surface, gently roll in the flour to coat. Knead lightly 10 times. Roll or pat into an 8 - inch circle. Carefully transfer to the prepared baking tray with parchment paper. Cut into 8 wedges with a sharp knife dipped in flour, but do not separate the wedges. Brush with additional whipping cream and sprinkle with the coarse sugar. 

Bake 14 to 16 minutes or until golden. Immediately remove from the baking tray, carefully separating the wedges. Serve warm. 

You may drizzle a lemon icing over top. If doing so, allow the scones to cool then make the icing above or one of your preference. Icing and decorate with fresh lemon zest over the top. 

 

Greek Chicken Marinade

 

Infused with garlic and oregano; this is an easy chicken tray bake that's juicy and tender and deliciously fresh and summery as the lemon that went into it. 

Greek Chicken Marinade

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Serves 4

8 chicken thighs, bone in and skin in

1 1/2 cups plain Greek yoghurt

the juice and grated rind of 1 lemon

6 -8 cloves of garlic, peeled and crushed 

2 tablespoons olive oil

2 tablespoons white vinegar

2 tablespoons dried oregano

1/2 teaspoon black pepper

pinch of salt

In a large bowl mix all the ingredients together except the chicken.

Add the chicken to the bowl and coat well. Cover and marinate in the refrigerator for a minimum of 4 hours or overnight. I find marinating overnight is best.  

The next day, preheat oven to 400ºF (200ºC/180ºC Fan/Gas Mark 6). Line a baking tray with baking parchment and place the marinaded chicken thighs on the prepared tray. Bake in the oven for 30 minutes. Reserve the remaining marinade. 

Carefully remove from the oven and brush each piece of chicken with the remaining reserved marinade and place back in the oven for a further 15 minutes or until golden crisp. For a more crispier chicken place under the broil, on high, for a few minutes after the 15 minutes is up. 

Allow chicken to rest for a few minutes before serving.   

Earl Grey and Lavender Loaf

 

Casual weekends are meant to relax and unwind with a good book, a cup of tea and a slice of this golden tea cake. Essence of Earl Grey tea and lavender delightfully bask in the sunny biscuity nature of this cake and is all the springtime warmth you need. 

Earl Grey & Lavender Loaf 

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1 1/2 cups golden raisins 

3/4 cup strong Earl Grey tea

1 teaspoon dried culinary lavender buds

1 tablespoon white sugar

1 2/3 cups self raising flour

Generous 3/4 cup dark brown sugar

1 large egg, slightly beaten

Glaze Icing 

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1 cup icing sugar

1 tablespoon cooled Earl Grey Tea or water

1/2 teaspoon lemon juice

In a bowl combine the icing sugar, cooled tea and lemon juice. Whisk together until a thin icing forms. If the icing is still thick add a bit more of the cooled tea until the desired consistency has been reached. 

  

Soak the raisins in the tea overnight. 

The next day, preheat the oven to 325ºF (170ºC) and grease and line a 2 lb. loaf pan.

Using a mortar and pestle grind the dried culinary lavender buds and the white sugar together until finely ground, or you may also use a spice grinder to do this. Transfer to a large mixing bowl and add the flour and dark brown sugar and mix well. Create a well in the centre of the fragrant flour mixture. Tip the fruit and remaining tea into the well and then add the beaten egg, simply stir everything together until it is nicely combined and moist. 

Pour the batter into the prepared loaf pan and bake for about 1 hour or until a knife or skewer comes out cleanly. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Once the loaf has cooled, make the glaze icing and drizzle icing over the loaf and scatter edible lavender buds over top.

 

 

Lemon Lavender Cookies

You can celebrate any season or occasion with these zesty lemon lavender cookies; they have all the compact taste of a lemon slice with a subtle summer lavender flavour; fresh dried lavender is key, as these crunchy on the outside, tender chewy on the inside biscuits do linger with every bite. Using a mortar and pestle to grind the lavender and sugar together does sounds a bit archaic, I know, however it is an absolute must as it releases the particular essence and fragrance of the lavender in such an intoxicating springtime way. 

Lemon Lavender Cookies 

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makes 20 to 24 cookies

1 tablespoon dried culinary lavender

1 tablespoon granulated sugar 

3/4 cup granulated sugar

1/2 cup (1 stick) butter, at room temperature

1 large egg

grated lemon zest of 1 lemon

1/2 teaspoon vanilla extract

1 1/4 cups unbleached all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Lemon Lavender Sugar Topping

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1 tablespoon dried culinary lavender

1 tablespoon granulated sugar

 3 tablespoons granulated sugar

grated lemon zest of half a lemon

Using a mortar and pestle, place the 1 tablespoon of lavender and the 1 tablespoon of white sugar in the mortar and grind together using the pestle until finely ground. Transfer to a large bowl and add the butter and the remaining 3/4 cup of white sugar. Beat with an electric mixer until smooth. Beat in the egg, lemon zest and vanilla.

In another bowl sift together the flour, baking powder and salt. Add to the butter mixture and beat until blended. Cover the bowl with cling film (plastic wrap) and refrigerate for 1 hour. 

Meanwhile preheat the oven 325ºF (170ºC or gas mark 3) and line a baking tray with baking parchment paper. You may need to use two trays. 

While the dough is chilling and the oven is warming up, make the lemon lavender sugar topping. Again, using the mortar and pestle combine the 1 tablespoon of lavender and 1 tablespoon white sugar in the mortar, grind with the pestle until finely ground. Transfer to a bowl and add the remaining 3 tablespoons of white sugar, stir together then grate the lemon zest over the bowl, allowing the zest, essence and oil to seep onto the sugar mixture. Stir until the sugar mixture and zest are combine and it makes a sort of lemony lavender sugar paste. Cover and allow to rest until needed.      

When the dough is chilled gently break off pieces of dough and roll between floured hands to form balls, no larger than a walnut. Place balls on the baking tray and gently press down with the floured tines of a fork, you don't want to completely flatten, just enough so the rounded top is slightly smooth, take some of the lemon lavender sugar and place on top, using a clean finger, gently pat the sugar down. 

Bake for 8 to 12 minutes or until slightly golden. When done remove the cookies from the oven and allow to set on the baking tray for 5 minutes then transfer to a wire rack and cool completely. Sprinkle with lavender before serving.      

Imbolc ~ Brigid's Day ~ Lemon Poppy Seed Melts

Imbolc... Midwinter, is celebrated halfway between Winter Solstice (Yule) and the Spring Equinox (Ostara), February 1st or 2nd in the Northern Hemisphere. It marks the beginning or return of Spring and is also known as Brigid's Day or the Feast of Light, The Feast of Saint Brigid and the Feast of Fire. Brigid is a Celtic Goddess of Fire, the Sun and the Hearth and represents the three aspects of the Goddess... Maiden, Mother, Crone however at Imbolc she is in her Maiden form. She is a powerful shapeshifter and has appeared as a pillar of fire or a snake in some stories. 

Although there may be snow on the ground and chilly temperatures, the Sun begins to shine stronger. The warmer days of Spring lie ahead as the most difficult days of winter are over. Imbolc is a time for transformation, renewal and hope, as the Earth and Nature slowly begin to reawaken from their wintery slumber, so do we.

The word Imbolc means "in the belly of the Mother" because the seeds of Spring are beginning to stir in the belly of Mother Earth. These Lemon Poppy Seed Melts are perfect for honouring Brigid and celebrating Imbolc as they represent potential, new beginnings, inspiration and growth. 

Imbolc Lemon Poppy Seed Melts

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1/2 cup butter, softened

1/2 cup granulated sugar

1 tablespoon poppy seeds

1/8 teaspoon baking soda

1 egg 

1 tablespoon milk

grated rind of 1 lemon

1/2 teaspoon vanilla

1 1/2 cups unbleached all purpose flour

1 cup sifted icing sugar

Preheat oven to 375ºF. Line a cookie tray with baking parchment paper. 

Beat the butter until fluffy, about 1 minute, on medium speed, if using an electric mixer. Add the sugar, poppyseed and baking soda and mix together with a wooden spoon. Beat in the egg, milk, grated lemon rind, and vanilla. Then stir in the flour.

Roll the dough into balls, no larger then a walnut, and place on the prepared cookie tray, flour the tines of a fork and gently press the dough balls down. Pop the tray into the fridge for about 10 to 15 minutes, to firm up the dough slightly before placing in the oven to bake.

Bake in the preheated oven for about 7 to 9 minutes.

Sift the icing sugar and put it in a plastic bag. When cookies are done and are still warm, put them in the bag with the icing sugar and shake gently to coat. Place cookies on a wire rack to cool and once completely cooled give them another shake in the bag for a second coat of icing sugar. 

Hummus

I come across a lot of hummus recipes and virtually all have the same ingredients. It seems what may set them apart has more to do with how much or how little of an ingredient is added or sometimes how that ingredient is prepared; roasted chickpeas or non roasted chickpeas, roasted garlic or non roasted garlic.  

One can understand why there are various recipes of hummus as the earliest account of a written recipe was recorded in a cookbook in Cairo in the 13th century. It's plausible that throughout the centuries this recipe could have slightly evolved and lent itself to interpretation depending on regional ingredients throughout the Middle East and other countries.

While trying different recipes, one thing is constant, texture and taste... the base notes of chickpea and tahini. By adding more garlic or lemon, spices or vegetables will enhance the flavour and naturally heightens the taste. This recipe is one of the more delicious hummus recipes I have tried, as I find it captures all the base notes and flavour with few ingredients.   

Hummus

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Serves 6

14 oz can chickpeas, rinsed and drained

3 cloves garlic, peeled and minced

1 tablespoon tahini

juice of 1 to 2 lemons

1/2 cup extra virgin olive oil

salt and pepper, to taste

pinch of paprika, for serving 

lemon thyme leaves, for serving  

Place drained chickpeas in the bowl of a food processor with the garlic and tahini. Process to chop roughly.

Add the juice of one lemon and process to combine. With the food processor's motor still running, slowly add the olive oil in a thin and steady stream until the mixture is a smooth paste. 

Season with the salt and pepper, to taste, and add more lemon juice if you like.

Spoon into a bowl and sprinkle with paprika. Drizzle with olive oil and lemon juice and lightly sprinkle with leaves of lemon thyme. Serve with pita bread. 

Green Pea Hummus

There is a quote by Pedro Calderon de la Barca, "Green is the prime colour of the world, and that from which its loveliness arises"... loveliness... and surprisingly tasty may I add, this exquisite green pea hummus is deliciously moreish. A refreshing change to grace any festive seasonal table and an excellent twist on using frozen peas. This hummus can generously be slathered on burgers, in sandwiches or wraps and on toast.

Green Pea Hummus

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Serves 8

2 1/2 cups ( 375g ) frozen peas

2 cloves garlic, crushed

1 teaspoon ground cumin

juice of 1 lemon

4 teaspoons extra virgin olive oil

4 teaspoon tahini

pinch of salt

ground paprika, for serving

crackers or toasted flat bread, for serving

lemon wedges, for serving

Cook peas in boiling water until just tender. Drain well.

Place peas in a food processor with the garlic, cumin, lemon juice, olive oil and tahini. Blend to a purée. Season to taste with salt and adding more lemon, if needed.

Spoon hummus into a bowl and sprinkle with paprika. Serve with crackers or toasted flat bread and lemon wedges.

Lemon Linguine by Nigella Lawson

Not only is this recipe not complicated it is simple, and in a matter of minutes you will have a meal that it is absolutely delicious! Comfort food with a zesty lemon zing and when you are not ready to say goodbye to summer this is stellar and it! and when you need that bit of culinary uplift in the winter this is also it.  

Even though I have shared the recipe below, do have a glance at Nigella Lawson's website, nigella.com, to see what may tempt you. - JD 

 

Lemon Linguine - Nigella Lawson

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 Serves: 6

1 1/2 pounds linguine

salt and pepper

2 egg yolks

2/3 cup heavy cream

1/2 cup freshly grated Parmesan cheese (or vegetarian equivalent)

zest and juice of 1 lemon

2 tablespoons butter

TO SERVE:

fresh Italian parsley

small handful of basil leaves (optional)

METHOD:

1. Fill a very large pan with water for the pasta and bring to a boil. When it boils, salt abundantly.

2. Tip in the linguine, helping all of it submerge, then when it comes back to the boil, set a timer for two minutes less than the cooking time stated on the packet.

3. Get on with making the sauce. In a bowl, put the yolks, cream, grated Parmesan, zest of the whole lemon and juice of half, a pinch of salt and a good grating of pepper and beat with a fork. 

4. When the timer goes off check to see if the pasta is cooked or needs the full time.

5. Once ready, take out a mugful of the pasta water before you drain it, then once drained return to either the saucepan or a large warmed bowl.

6. Add the butter and toss it though, then add the sauce, tossing the pasta well, and adding a little of your reserved pasta-cooking water to help it emulsify and lightly coat the pasta. Have a taste to see if you want the juice from the remaining half lemon.

7. Sprinkle over some freshly chopped parsley (and a small handful of torn basil leaves, if wished) and serve immediately. 

Lemon Madeira Cake

 

Madeira cake is a pretty straight forward sponge cake. Basic ingredients create a rich, firm texture, yet light cake; similar to pound cake. It is named not because Madeira wine is an ingredient but because the cake was eaten as an accompaniment with a glass of Madeira. Now it is served with tea and liqueurs. This cake dates back to the 18th or 19th century; with one of the earliest published recipes for Madeira cake appearing in Eliza Acton's book, Modern Cookery for Private Families (1845).  

Lemon Madeira Cake

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makes 1 x 7 inch round cake

1 2/3 cups unbleached all purpose flour, sifted

1 teaspoon baking powder

1 1/2 sticks butter, softened

3/4 cup superfine sugar

grated rind of 1 lemon

3 eggs

2 tablespoons milk

Preheat the oven to 350ºF. Grease and line a 7 inch round cake tin.

Mix together the flour and baking powder. Beat together the butter, sugar and lemon rind until light and fluffy. Beat in the eggs, one at a time, adding 2 tablespoons of flour with the last two. Fold in the remaining flour, then gently mix in the milk.

Turn into the prepared 7 inch cake tin and bake for 45 to 60 minutes or until a skewer comes out clean. Remove from the oven and turn out onto a wire rack to cool. 

- JD 

Imbolc ~ Brigid's Day ~ Imbolc Ritual Cake

 

Imbolc is the ancient Celtic and Gaelic festival marking the turning of the wheel into the start of Spring, celebrating the day of the sun and honouring the Celtic Goddess, Brigid (Brigit, Brighid, Bride, Bridgit, Brídey). Not only is Brigid the Goddess of fire but she is associated with poetry, healing, fertility, the hearth and blacksmithing. She is the triple Goddess however at Imbolc she is in her maiden form. Some symbols attributed to Brigid are: the flame, the serpent, the swan, the snowdrop, sheep and the Brigid cross. 

If you live in the Northern Hemisphere Imbolic or Brigid's Day is celebrated on or around February 1st and if you live in the Southern Hemisphere it's celebrate on or around August 1st. Like most festivals, Imbolc has a great feast, known as Brigid Feast, Feast of Light or Feast of Fire, which may include colcannon, dumplings, barmbrack and bannock. Foods that are symbolic of Imbolc are milk, butter, eggs, honey, ginger and blackberries they represent health, healing and prosperity. The herbs and flowers that are associated with Imboc are lavender, rosemary, sage, heather, angelica and violets and as well as the Rowan and willow trees. 

Imbolc is a time when the sun begins to shine stronger upon the earth; preparing us for growth, new life and new beginnings in the months ahead. It is the half way point between Winter Solstice and Spring Equinox and there are many things you may do to honour Brigid and Imbolc such as... weather permitting of course... start to plant your garden, connect with nature, burn a candle, mediate, craft a Brigid cross and bake or cook foods that mark the occasion.  

An easy recipe is this, Imbolc Ritual Cake... 

Imbolc Ritual Cake 

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makes 8 servings

1 3/4 cups unbleached all purpose flour

1 teaspoon baking soda

3/4 cup sugar

1/2 teaspoon salt

2 tablespoons poppy seeds

1 tablespoon grated lemon peel

1/4 cup light olive oil

3/4 cup water

2 tablespoons lemon juice

1 teaspoon lavender extract

icing sugar, for decorating

lavender buds, for decorating

lemon slice, for decorating

Preheat oven to 350ºF. Grease and flour and square baking tin and line with baking parchment paper.

In a large bowl mix together the flour, baking soda, sugar, salt, poppy seeds and grated lemon rind. Make a well in the centre of the dry ingredients and add the oil, water, lemon juice and lavender extract and stir to combine. Pour the batter into the prepared baking tin.

Bake for 30 to 40 minutes or until a toothpick inserted in the centre comes out clean and the top is golden brown. Cool on a wire rack. Remove from pan and decorate by sifting icing sugar over the top and sprinkle with edible lavender buds and place a full slice of lemon in the centre, before serving.                                                                                                                       

Blueberry Crumble Squares

 

This recipe can easily accommodate pretty much any fruit filling. Having once fresh now frozen blueberries tucked away is perfect; allowing us to enjoy those summery fruits in the winter.  

Blueberry Crumble Squares

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Crumb Mixture:

1 1/2 cups all purpose flour

1 cup old fashion rolled oats

3/4 cup (1 1/2 sticks) butter, melted

1/2 cup sugar
2 teaspoons almond extract 

1/2 teaspoon baking soda

1/4 teaspoon salt

Filling:

2 cups fresh or thawed frozen blueberries

1 lemon for grating the rind

Preheat oven to 350ºF. Grease and flour a 9inch square baking pan; then line with baking parchment paper. Set aside. 

In a large bowl combine flour, oats, butter, sugar, almond extract, baking soda and salt. Beat with an electric mixture at low speed for 1 to 2 minutes, until mixture is crumbly. Reserve 1 cup of the crumb mixture; press the remaining crumb mixture onto bottom of prepared baking pan. Forming a nice crust.

Spoon the fresh blueberries within 1/2 inch of edge of the now formed bottom crust and grate the lemon rind over the blueberries; then sprinkle the reserved crumb mixture over the top of the blueberries and grated lemon rind. Bake in the preheated oven for 22 to 27 minutes or until edges are lightly browned. Cool completely. Cut into squares. 

Hope everyone had a nice weekend! - JD  

Lemon Lavender Shortbread

 

Lavender lemon shortbread has such a springtime feel about it however these can be made anytime. Delicate, light and buttery these biscuits are the perfect perk to brighten a dull day. 

Lemon Lavender Shortbread

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1 cup unbleached all purpose flour

1/4 cup white sugar

1/4 cup icing sugar

1/2 cup corn starch

grated lemon zest of 1 lemon and half of the juice from the lemon

3/4 cup unsalted butter, softened

lavender sugar on a small plate, for rolling

lavender buds for decorating

Preheat oven to 300ºF (150ºF)

In a large combine the white sugar, icing sugar, corn starch, flour and lemon zest together. Add the softened butter and gentle combine the butter and flour mixture until a soft dough forms. 

Roll the dough into balls, no larger than a walnut, roll each ball in the lavender sugar and place on the prepared baking sheet. Using the tines of a fork or the bottom of a smooth glass, gently press each sugared ball slightly down. Place in the preheated oven and bake for 15 to 20 minutes until edges are slightly browned. Cool on a wire rack. Once cool place on a plate or in a tin and sprinkle with lavender buds. 

Have a great weekend and stay safe everyone! - JD 

Rice Blend with Corn

 

Simplicity always wins and what could be more simpler and more easier than this, rice and corn. Served with lemon wedges for a freshly squeezed dose of summer zest and flavour.  

Rice Blend with Corn

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approximately 4 servings

1 cup vegetable stock

1 cup water

1 cup rice blend 

pinch of salt

1 tablespoon butter or oil

1 can of corn kernels

fresh lemon wedges

parsley, optional

 

In a large saucepan bring the vegetable stock and water to a boil.

Add the rice and stir; then add the salt and butter, to taste.

Cover the saucepan, with tight fitting lid, and reduce heat to a low simmer for 20 minutes.

Remove from heat and add the corn. Cover and steam for 5 to 10 minutes. Fluff lightly with a fork and serve with lemon wedges and chopped parsley. 

Hope everyone had a nice weekend. Seems like there is a bit of catching up to do, so I will be taking a week or two off, during that time I may do a quick post or two, depends on how focused I will be. Stay safe everyone!    - JD 

White Wine Spritzer

  

Fall is upon us and what better way then to make use of that partially chilled bottle of wine. A cool and refreshing way to toast summer and hot summer nights, late August celebrations and in-between seasons.

White Wine Spritzer 

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makes 1 spritzer

Fill a wine glass with ice cubes and fill 3/4 full with exceptionally chilled white wine; then top up with exceptionally cold, that means very cold, chilled club soda. Serve with a slice of lemon. 

Notes: An easy way to remember this recipe is 3 parts chilled wine and 1 part chilled club soda.

Have a nice weekend and stay safe everyone! - JD 

Lemony Turmeric Tea Cake

Lemon drizzle cake is lovely however this Lemony Turmeric Tea Cake is divine. Fragrant and vibrant and ever so lemony. A bright and luscious celebration for Litha.  

Lemony Turmeric Tea Cake

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1 1/2 cups (215grams) all purpose flour

2 teaspoons baking powder

1 teaspoon salt

3/4 teaspoon ground turmeric

2 lemons

1 cup (200grams) granulated sugar (casters sugar), plus 2 tablespoons for sprinkling

3/4 cup (180 millilitres) of full fat Greek yoghurt or sour cream

2 large eggs

1/2 cup (115grams) unsalted butter (1 stick), melted

whipped cream, optional

Heat the oven to 350ºF. Lightly grease and flour a 4 by 9 inch loaf pan and line the bottom with baking parchment paper.

In a large bowl whisk the flour, baking powder, salt and turmeric. 

Grate 2 tablespoons zest from 1 lemon into a medium bowl. Halve the zested lemon and squeeze 2 tablespoons juice into a small bowl. Cut half the remaining whole lemon into thin rounds, discarding seeds. (Save the other half for another use.)

Add the 1 cup sugar to the lemon zest in the medium bowl; rub together with your fingertips until the sugar is fragrant and tinted yellow. Whisk in the Greek yoghurt, eggs and the 2 tablespoons lemon juice until well blended.

Using a spatula, add the wet mixture to the flour mixture, stirring just until blended. Fold in the melted butter. Scrape the batter into the prepared pan, smoothing the top. Scatter the top with the lemon slices and 2 tablespoons sugar.

Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tester inserted into the centre comes out clean, 50 to 60 minutes. If the lemons are getting too dar, lay a piece of aluminium foil on top to prevent burning. 

Let cool before slicing. Serve with whipped cream.