| Litha June 20 to 22 – a Quarter day, Solar festival, Fire Festival Summer's here and the time is right for dancing in the Streets. |
| Litha is an ancient solar celebration also known as: Midsummer, Alban Hefin, Sun Blessing, Gathering Day, Feill-Sheathain, Whit Sunday, Whitsuntide, Vestalia, Thing-tide, and St. John's Day. |
Directions: In a small saucepan combine milk and 1 tablespoon honey and
heat until warm (90 to 110 degrees) Pour the mixture into bowl of an
electric mixer and sprinkle over yeast. Let mixture stand for 10 minutes,
until yeast has started to bubble. Add eggs, all-purpose flour, sugar, and
salt, and mix until blended. Gradually add all but 2 tablespoons of bread
flour. With breadhook, mix at medium speed until dough is smooth and
elastic, about 5 minutes. Dough should not stick to sides of bowl; if it does,
add a dusting of flour. Add butter 1 tablespoon at a time, mixing at medium
speed until it is blended into dough. (Dough will be very soft.) Transfer
dough to a work surface and knead by hand a few times to ensure that
butter is completely incorporated into dough. Shape dough into a ball and
transfer it to a medium buttered bowl. Cover bowl with plastic wrap and set
aside in a warm place for 1 1/2 to 2 hours, until it has doubled in volume.
Punch dough down to deflate it, and knead it a few times. Return dough to
bowl, cover, and let rise again until doubled in volume. Lightly grease the
bottom and sides of a 9" spring-form pan. Shape dough into a ball and
arrange it, smooth side up, in center of pan. Flatten ball gently with your
palm until it covers bottom of pan. Cover lightly with a lightly greased piece
of plastic wrap and let dough rise a third time until it has doubled, about 1
hour.
Position a rack in center of oven and preheat oven to 350 degrees.
In a small saucepan, heat remaining 1/3 cup honey just until warm. Brush
honey over top of dough, then sprinkle with almonds. Bake cake for 30 to 35
minutes, until it is a lovely golden brown and a toothpick inserted into
center of cake comes out clean.
Cool cake in pan, set on a wire rack, for 15 minutes. Remove cake from pan
and cool cake on the wire rack completely.
For the Custard: In a large bowl, beat egg yolks well.
Gradually stir in milk until blended. In a large heavy saucepan mix sugar,
cornstarch and salt in. Gradually stir in a small amount of milk mixture,
making a smooth paste until all is incorporated. Cook over low heat, stirring
constantly, until mixture thickens and comes to a boil (about 10 minutes)
When mixture begins to boil, time for 1 minute stirring constantly then
remove from heat immediately and cool quickly by setting the pan in an ice
bath.
Assemble cake: Using a long, serrated knife, cut cake in half horizontally to
form two layers. Spread custard over bottom layer of cake. Top with other
cake layer. Sprinkle top of cake very lightly with confectioners' sugar and
serve.
heat until warm (90 to 110 degrees) Pour the mixture into bowl of an
electric mixer and sprinkle over yeast. Let mixture stand for 10 minutes,
until yeast has started to bubble. Add eggs, all-purpose flour, sugar, and
salt, and mix until blended. Gradually add all but 2 tablespoons of bread
flour. With breadhook, mix at medium speed until dough is smooth and
elastic, about 5 minutes. Dough should not stick to sides of bowl; if it does,
add a dusting of flour. Add butter 1 tablespoon at a time, mixing at medium
speed until it is blended into dough. (Dough will be very soft.) Transfer
dough to a work surface and knead by hand a few times to ensure that
butter is completely incorporated into dough. Shape dough into a ball and
transfer it to a medium buttered bowl. Cover bowl with plastic wrap and set
aside in a warm place for 1 1/2 to 2 hours, until it has doubled in volume.
Punch dough down to deflate it, and knead it a few times. Return dough to
bowl, cover, and let rise again until doubled in volume. Lightly grease the
bottom and sides of a 9" spring-form pan. Shape dough into a ball and
arrange it, smooth side up, in center of pan. Flatten ball gently with your
palm until it covers bottom of pan. Cover lightly with a lightly greased piece
of plastic wrap and let dough rise a third time until it has doubled, about 1
hour.
Position a rack in center of oven and preheat oven to 350 degrees.
In a small saucepan, heat remaining 1/3 cup honey just until warm. Brush
honey over top of dough, then sprinkle with almonds. Bake cake for 30 to 35
minutes, until it is a lovely golden brown and a toothpick inserted into
center of cake comes out clean.
Cool cake in pan, set on a wire rack, for 15 minutes. Remove cake from pan
and cool cake on the wire rack completely.
For the Custard: In a large bowl, beat egg yolks well.
Gradually stir in milk until blended. In a large heavy saucepan mix sugar,
cornstarch and salt in. Gradually stir in a small amount of milk mixture,
making a smooth paste until all is incorporated. Cook over low heat, stirring
constantly, until mixture thickens and comes to a boil (about 10 minutes)
When mixture begins to boil, time for 1 minute stirring constantly then
remove from heat immediately and cool quickly by setting the pan in an ice
bath.
Assemble cake: Using a long, serrated knife, cut cake in half horizontally to
form two layers. Spread custard over bottom layer of cake. Top with other
cake layer. Sprinkle top of cake very lightly with confectioners' sugar and
serve.
You will need:
For cake:
1/4 cup whole milk
1/3 cup + 1 tablespoon honey
1-1/2 teaspoons active dry yeast
2 large eggs lightly beaten
3/4 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon Salt
1 cup + 2 tablespoons bread flour
1/2 cup unsalted butter sofened
3 tablespoons sliced almonds
For the vanilla custard
4 egg yokes
3 cups milk
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
3/4 teaspoon vanilla
For cake:
1/4 cup whole milk
1/3 cup + 1 tablespoon honey
1-1/2 teaspoons active dry yeast
2 large eggs lightly beaten
3/4 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon Salt
1 cup + 2 tablespoons bread flour
1/2 cup unsalted butter sofened
3 tablespoons sliced almonds
For the vanilla custard
4 egg yokes
3 cups milk
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
3/4 teaspoon vanilla
The Divine Bee
Early civilizations honored the bees. The Sumerians, Babylonians, Indians, and Egyptian wrote about
the miracle cures of honey while the Greeks named it 'the food of the Gods'. Honey is one of the
earliest known offertories. "One jar of honey to all the gods, one jar of honey to the Mistress of the
Labyrinth," was written on a Knossos tablet from 1300 BC. Honey has magickal energy for: beauty,
fulfillment, love, and happiness. It is the key ingredient in sweetening spells and Cleopatra's famed
milk bath. Honey can be used to compel someone to speak the truth. In Denmark, Finland, Iceland,
Norway and Sweden midsummer is celebrated Sun breads or cakes and buns made with honey to bring
fertility and abundance to the community German Bee Sting Cake is drizzled with honey right before
baking.
Early civilizations honored the bees. The Sumerians, Babylonians, Indians, and Egyptian wrote about
the miracle cures of honey while the Greeks named it 'the food of the Gods'. Honey is one of the
earliest known offertories. "One jar of honey to all the gods, one jar of honey to the Mistress of the
Labyrinth," was written on a Knossos tablet from 1300 BC. Honey has magickal energy for: beauty,
fulfillment, love, and happiness. It is the key ingredient in sweetening spells and Cleopatra's famed
milk bath. Honey can be used to compel someone to speak the truth. In Denmark, Finland, Iceland,
Norway and Sweden midsummer is celebrated Sun breads or cakes and buns made with honey to bring
fertility and abundance to the community German Bee Sting Cake is drizzled with honey right before
baking.
| At Midsummer we honor the Mother Goddesses pregnant with bounty, the goddesses of love and beauty, sun gods and sun goddesses. |
| The agricultural year is divided into two halves. One half is characterized by light or expansion, and the other by darkness, or contraction. The solstices mark the boundaries, the points at which things begin to change. |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
Makes 6 4 inch pancakes
You will need:
1 Tablespoon butter melted
1 teaspoon of honey
2 eggs
1/2 teaspoon salt
a good grind of black pepper
1 teaspoon of lemon zest
1/2 to 1 teaspoon lemon juice
4 tablespoons almond flour
1 cup grated summer squash, yellow
or zucchini or a combo of each
2 Tablespoons diced green onion
You will need:
1 Tablespoon butter melted
1 teaspoon of honey
2 eggs
1/2 teaspoon salt
a good grind of black pepper
1 teaspoon of lemon zest
1/2 to 1 teaspoon lemon juice
4 tablespoons almond flour
1 cup grated summer squash, yellow
or zucchini or a combo of each
2 Tablespoons diced green onion
Directions: Combine melted butter and honey and
Add salt, pepper, and almond flour and mix
together. Add zucchini, green onions, lemon zest
and juice. Mix to form a thin batter.
Heat a nonstick pan. Add 1 tablespoon of oil. Cold
pressed grapeseed oil works well. Pour 1/4 cup of
batter into hot pan and fry until golden brown. Do
not rush. Let the first side cook until batter has
set, then flip and cook other side until golden
brown. Serve with butter or crème fraîche.
Add salt, pepper, and almond flour and mix
together. Add zucchini, green onions, lemon zest
and juice. Mix to form a thin batter.
Heat a nonstick pan. Add 1 tablespoon of oil. Cold
pressed grapeseed oil works well. Pour 1/4 cup of
batter into hot pan and fry until golden brown. Do
not rush. Let the first side cook until batter has
set, then flip and cook other side until golden
brown. Serve with butter or crème fraîche.
By mid June the garden is producing summer squash. Squash is associated with wholeness of the
spirit and fruitfulness of the intuitive mind while lemons bring uplifting energy for clarity and
happiness. Combine the two with the spicy energy of the green onions and you get an energizing
dish to lift your mood, boost your health, and sharpen your senses.
spirit and fruitfulness of the intuitive mind while lemons bring uplifting energy for clarity and
happiness. Combine the two with the spicy energy of the green onions and you get an energizing
dish to lift your mood, boost your health, and sharpen your senses.
Litha is an ancient solar celebration that marks the longest period of daylight and the shortest
equator marking the height of summer. Early agricultural societies celebrated this ancient solar
event with feasts and festivals celebrating light and the power of the sun, for every day past this
point, the sun begins to lose its strength as the hours of darkness once again begin to grow. But
for now, nature revels in its abundance.
It is a time to celebrate summer in all of its fertility for the wheel is turning, the season shifting,
and though the time of light will begin its descent into the season of cold and darkness, for now
we have light, and warmth, and bounty. Rejoice. For this is the joyous, high point of summer and
all the riches of nature are in full bloom. Now is the time to sing and dance. It is a day for picnics,
a night for parties as we celebrate summer in all of its fertility. Use this energy to empower
yourself. Join in the celebrations of handfasting, weddings, and births. Host a barbecue or a
bonfire and use the party to renew your connection to your tribe. All social gatherings should be a
hit when infused with the energy flowing through this magickal time. Picnic at the park. Shop the
Farmer's Market. Attend a local tulip/wine/craft beer/salsa festival. Look at your community
calendar and participate and when you see a familiar face call out a ‘Hello.’ Stop for a chat. Walk
your neighborhood and greet your neighbors. Let the nice weather draw you outside, and as you
come in contact with your neighbors once again as they work in their yards or lounge in the sun,
let it make you more social. Appreciate the beauty you encounter. Smile. Let your heart open as
you rejoice in the magick of the season.
equator marking the height of summer. Early agricultural societies celebrated this ancient solar
event with feasts and festivals celebrating light and the power of the sun, for every day past this
point, the sun begins to lose its strength as the hours of darkness once again begin to grow. But
for now, nature revels in its abundance.
It is a time to celebrate summer in all of its fertility for the wheel is turning, the season shifting,
and though the time of light will begin its descent into the season of cold and darkness, for now
we have light, and warmth, and bounty. Rejoice. For this is the joyous, high point of summer and
all the riches of nature are in full bloom. Now is the time to sing and dance. It is a day for picnics,
a night for parties as we celebrate summer in all of its fertility. Use this energy to empower
yourself. Join in the celebrations of handfasting, weddings, and births. Host a barbecue or a
bonfire and use the party to renew your connection to your tribe. All social gatherings should be a
hit when infused with the energy flowing through this magickal time. Picnic at the park. Shop the
Farmer's Market. Attend a local tulip/wine/craft beer/salsa festival. Look at your community
calendar and participate and when you see a familiar face call out a ‘Hello.’ Stop for a chat. Walk
your neighborhood and greet your neighbors. Let the nice weather draw you outside, and as you
come in contact with your neighbors once again as they work in their yards or lounge in the sun,
let it make you more social. Appreciate the beauty you encounter. Smile. Let your heart open as
you rejoice in the magick of the season.