Home
Midsummer | Midsummer Ritual/Spell | Garden Magick | Monthly Gemstone | Monthly Deity | Herb of the Month | The Crones Kitchen | From the Hedge | The Crones Garden | The Crones Crafts | Monthly Full Moon | The Month of June | Zephyrs Page | Three Women's Spells | Help Wanted | Contact Us! | Archives | Our Classes
The Cottage May/Midsummer 2002
The Crones Kitchen

Midsummer Menu

028_3508.jpg

SPICY CHEESE STRAWS 

1/2 cup freshly grated Parmesan cheese or sharp cheddar

1 teaspoon paprika

1/4 teaspoon salt and 1/2teaspoon cayenne pepper

Rectangle of store-bought puff pastry, about 9 by 12 inches

In a bowl combine the cheese, paprika, salt and cayenne and chill until later. Roll the rectangle out slightly larger than it is and cover right half of it with cheese and paprika. Fold left side to cover the cheese and press edges together. Roll dough out again to a rectangle which is 9 by 12 inches. Refrigerate dough on a cookie sheet while you preheat the oven to 375 degrees. Preferably with a pizza wheel cut dough into 1/2-inch wide by 12-inch long strips. Twist the strips into corkscrew shapes and set on a baking pan, pressing ends down so they stick to the pan (helps keep the shape) Bake for 20 minutes. Cut into smaller "straws". Yield: 36 cheese straws

 
spinach dip with artichokes



1 - 10 oz. package of frozen spinach, thawed and squeezed of excess moisture
1/2 finely chopped cup fresh dill
1 bunch scallions, chopped
1 cup artichoke hearts, chopped
1 cup mayonnaise
2 tbsp sour cream
2 tbsp capers, optional

1. Drain spinach thoroughly and mix well with other ingredients.

2. Serve with raw or slightly blanched cut vegetables.

 
Lemon Dill Chicken

4 boneless, skinless chicken breasts

1 C sour cream

1 T minced fresh dill (or 1 tsp. dried)

1 tsp. pepper (preferably coarse ground fresh)

1 tsp. lemon zest, minced

Serves 4

Preheat oven to 425° F. degrees.

Combine all ingredients except chicken in a small bowl. Grease a medium casserole dish or spray with nonstick cooking spray.

Spread 1/4 of the lemon dill sauce over the bottom of pan. Arrange chicken breasts on top of sauce in a single layer. Pour remaining sauce over chicken and spread evenly. Bake uncovered for 30-35 minutes, until chicken is done.

 

Apple , Carrot and Orange Coleslaw

12 oz. young carrots, finely grated

2 eating apples

1 tablespoon lemon juice

1 large orange

For the dressing

3 tablespoons olive oil

4 tablespoons sunflower oil

3 tablespoons lemon juice

1 garlic clove, crushed

4 tablespoons plain yogurt

1 tablespoon chopped mixed fresh herbs:

tarragon, parsley, chives

salt and freshly ground black pepper

Place the carrots in a large serving bowl.  Quarter the apples, remove the core and then slice thinly.  Sprinkle with the lemon juice to prevent them discoloring and then add to the carrots.  Using a sharp knife, remove the peel and pith from the oranges discoloring then separate into segments.  To make the dressing, place all the ingredients in a jar with a tight-fitting lid and shake vigorously to blend.  Just before serving, pour the dressing over the salad and toss well together.  Serves 4.

Fresh Spinach Lemon n Garlic

2 T vegetable oil

1 garlic clove, crushed

1 tsp. cumin seeds

2 1/4 lb. fresh spinach, well washed

juice and zest of 1 lemon

1/2 tsp. sugar

1/4 C plain yogurt

1/4 tsp. black peppercorns, coarsely crushed salt

 

grilled corn on the cob

4 cobs of corn, in their husks


1. Preheat charcoal or gas grill.

2. Pull back husks of corn, remove silk and soak in a bowl of salty water for approx. 20 minutes.

3. Cover ears of corn with the husk and place on the grill until husks begin to char.

4. Serve with butter and salt.


 

WATERGATE SALAD 

16 oz. carton small curd cottage cheese

16 oz. carton sour cream

LARGE container Cool Whip

2 small packages Jello Instant Pistachio pudding mix

16 oz. can crushed pineapple (drain the juice)

1 small package shredded coconut

Combine all of the ingredients in a large bowl in the order given and refrigerate for at last 3 hours before serving.  

Flower Garden Cake

Makes 1 - 10 inch tube pan ( 12 servings).

   1 tablespoon unflavored gelatin

1 cup orange juice, divided

6 eggs, separated

1-1/2 cups white sugar, divided

1/3 cup lemon juice

1 (10 inch) angel food cake,

   cut in cubes

1 (8 ounce) can pineapple

   chunks, drained

1/2 cup maraschino cherries, halved

1 cup heavy cream

2 drops green food coloring

2 tablespoons white sugar

Directions

1 Sprinkle gelatin over 1/2 cup orange juice and let

   stand. Oil a 10 inch tube pan.

2 Beat the egg yolks with 3/4 cup sugar. Beat in lemon juice and remaining 1/4 cup orange juice. Transfer to a small saucepan and cook over low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon.   Remove from heat and stir in gelatin mixture.

3 Beat the egg whites with 3/4 cup sugar until stiff. Fold hot custard into egg whites. Fold in cake pieces and pineapple. Pour mixture into prepared pan. Place cherry halves with a spoon throughout the mixture. Chill in refrigerator overnight.  

4 In a chilled bowl, whip cream, green food coloring and  2 tablespoons sugar with an electric mixer until stiff.  Serve unmolded dessert with whipped cream. 

 

FRESH FRUIT DIPPED WITH CHOCOALTE 

2 1/2 pounds semisweet chocolate, chopped into 1/4-inch pieces

1 pound red seedless grapes, stemmed, washed and dried

3/4 pound dried pineapple slices

3/4 pound dried peach halves

3/4 pound dried pear halves

2 pints strawberries with stems, lightly rinsed and dried Heat 1- inch of water in the bottom half of a double boiler over medium heat. Place 1 pound of semisweet chocolate in the top half of the double boiler. Tightly cover the top with plastic wrap. Allow to heat for 12 minutes. remove from the heat and allow to stand for 5 minutes before removing the plastic wrap. Use a rubber spatula or whisk to stir until smooth, and continue to stir until the temperature of the chocolate is reduced to 90 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Place the grapes in a stainless steel bowl. Pour the melted chocolate over the grapes. Use a fork to transfer the chocolate-drenched grapes, one at a time, onto the parchment paper-lined baking sheets. Refrigerate the chocolate-drenched grapes for 10 to 15 minutes, until the chocolate has hardened. Transfer the grapes to the center of a large serving platter and refrigerate. Heat 1- inch of water in the bottom half of a double boiler over medium heat. Place 1 pound of semisweet chocolate in the top half of the double boiler. Tightly cover with plastic wrap. Allow to heat for 12 minutes. Remove from the heat and allow to stand for 5 minutes before removing the plastic wrap. Use a rubber spatula or whisk to stir the chocolate until smooth, and continue to stir until the temperature of the chocolate is reduced to 90 degrees. One at a time, dip 3/4 to 1-inch of each dried fruit into the melted chocolate. Allow excess chocolate to drip into the top half of the double boiler before placing the drenched fruit onto parchment paper-lined baking sheets. Refrigerate the chocolate-drenched fruit for 10 to 15 minutes, until the chocolate has hardened. Transfer the chocolate-covered fruit to the large serving platter, arrange the fruit near the outside edge of the platter, and return to the refrigerator. Place 1/2 pound of semisweet chocolate in the top half of the double boiler. Proceed as in above method. Holding the strawberries by the stem end, dip 3/4 to 1-inch of each berry, one at a time, into the melted chocolate. Allow excess chocolate to drip into the bowl before placing the drenched strawberries onto the parchment paper-lined baking sheets. Refrigerate the chocolate-drenched berries for 10 to 15 minutes, until the chocolate has hardened. Transfer the chocolate-covered berries to the serving platter, placing them in between the grapes and the dried fruit, and return to the refrigerator. Keep the drenched fruit refrigerated until 10 to 15 minutes before serving.

 

FROZEN BANANA DAIQUIRI

8 ounces light rum

1/2 C banana liqueur

6 tablespoons lime juice

4 small banana, peeled and coarsely chopped

2 cups crushed ice

Combine all ingredients in an electric blender and blend at high speed until smooth. Pour into a large saucer champagne or similar glass.

 

FROZEN VODKA WATERMELON SLUSH

4 cups watermelon, seeds removed

Simple syrup, to taste

2 tablespoons lemon juice

1 cup Vodka

2 ounces melon liquor

4 lemon twists, for garnish

In a food processor, puree the watermelon flesh. Pour the pureed watermelon into empty ice cube trays and freeze for at least 4 hours. In a blender combine the frozen watermelon cubes, simple syrup to taste, lemon juice and vodka and blend until smooth. Pour into 4 frozen martini glasses and garnish with a lemon twist.