Summer Solstice Recipes 2015………..

I question not if thrushes sing,
If roses load the air;
Beyond my heart I need not reach
When all is summer there.
~John Vance Cheney

Greetings my friends and readers.  As I write this, it is pouring rain.  Has been all day!  I was out this morning for a hair appointment. Made a quick stop at Costco..then I decided the rest of the errands could wait until the rain stops! lol.  So I just had lunch and I’m listening to some Blackmore’s Night while watching the birds and ground critters, and my gardens that are lush, green and wet..and decided to go ahead and write a blog post with those recipes I promised.

You will find in previous posts (just search Litha or Summer Solstice in the search box) that the foods that represent Litha are  Fresh fruits…especially citrus and in-season fruits, all vegetables, summer squash, honey, fresh herbs like thyme and lavender, pumpernickel bread, ale and mead.  Fresh seasonal foods as you can see 🙂

I’m going to start the recipes out with a wonderful mojito recipe to use up all of that peppermint herb growing like crazy in my herb bed.  I bet many of  you have a plethora of it too!  This recipe makes a glass but you can make a pitcher too!

Classic Mojito

10 mint leaves, more for garnishing

2 ounces white rum

1 ounce simple syrup

2 tablespoons lime juice

soda water

For the simple syrup

1⁄2 cup water

1⁄2 cup sugar

Make the simple syrup. Mix sugar and water in a sauce pan and bring to a boil. Stir until sugar gets dissolved. Remove from heat and store in the fridge until ready to use.

For Mojito:

Pour lime juice and 1 ounce simple syrup into a tall glass. Add mint leaves and muddle it together.

Add rum and muddle a little more. Add ice and a splash of soda.

Serve garnished with fresh mint leaves and a slice of lime.

*I discovered how good these were just last year and just love them!  You can control the sweetness by how much of the simple syrup you use as well…use less if it’s too sweet!

Strawberry Spinach Salad with Honey-Lime Dressing

5 cups fresh torn spinach, about 1 pound

2 cups sliced strawberries

2 ounces Gouda cheese, cut into thin strips

1/3 cup toasted pecans

Dressing:

1/4 cup fresh lime juice

2 tablespoons honey

1 tablespoon vegetable oil

1/4 teaspoon ground ginger

Toss together spinach, strawberries, cheese, and toasted pecans. Whisk together dressing ingredients in a small bowl.  pour over spinach mixture and toss just before serving. Serves 4-6

*Feel free to substiture the gouda cheese for blue cheese crumbles or feta cheese and the pecans for walnuts or almonds….you can play with this recipe 🙂

Cucumber Pumpernickel Sandwiches

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 envelope Italian salad dressing mix
36 slices snack rye bread
1 medium cucumber, sliced

In a small bowl, combine the cream cheese, mayonnaise and salad dressing mix.. Refrigerate for 1 hour.

Just before serving, spread over rye bread; top each with a cucumber slice.

Yield: 3 dozen

*Adding a little fresh dill would be really good too!

Roasted Pineapple with Honey-Orange Glaze and Pistachios

1/2 cup (packed) dark brown sugar
1/2 cup orange juice
3 tablespoons honey
1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges (I like to do the rounds)
1/4 cup crème fraîche or plain yogurt
1/3 cup  unsalted pistachios, coarsely chopped
2 tablespoons torn fresh mint leaves

Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper. Stir first 3 ingredients in a large bowl until sugar dissolves. Add pineapple; toss to coat. Let marinate, tossing occasionally, for 10 minutes. Place pineapple, one flat side down, on prepared sheet; reserve marinade.

Roast pineapple for 15 minutes. Turn, brush with marinade, and roast until tender and caramelized, 10-15 minutes. Drizzle remaining marinade over; let cool slightly.

Divide pineapple among plates. Spoon crème fraîche alongside. Garnish with nuts and mint.

*while you can do this in the oven..I highly recommend you do it on the grill!  Yummy!  Also, you can use a vanilla yogurt or even vanilla ice cream if you’d rather..I highly recommend the ice cream! 🙂

Well, that should add to your list of possible recipes for the Solstice.  Or anytime throughout the Summer!  Don’t forget to do a search over here on the right ——>  for more recipes and more from me about the Solstice.

If it ever quits raining, I will post some pictures of my gardens, as I promised, for you. My herb bed is overflowing and I will most definitely be harvesting this weekend!  I love harvesting my herbs to dry…then watching them grow again!  Not to mention using them in my recipes, in my spells and rituals as well.

Yesterday was the New Moon……what new projects are you starting?  What old negative things are you banishing?  I hope you’re using the energies to your advantage.  Not to mention we are out of Retrograde! lol..can you feel a difference?

Hope you all have a great rest of the week!  I’ll be back in a day or two or at least by the Solstice!  Until then….Much love and may the Sun be shining on you and yours!

Blessings and love, Autumn