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Litha / Midsummer

Midsummer/ Litha

Litha is one of the Lesser Sabbats, and one of my favorites but I say that as each sabbat approaches! In the northern hemisphere it is a time when the sun is at it's peak and the days are long and hopefully sunny. In my neck of the woods we have seen fewer sunny days than normal but our fingers are crossed that Mr Golden Sun will shine down on us soon!

This is a wonderful time to gather everyone together and have an outdoor event. Bbq, watermelon, fresh salads... the possibilities are endless! Be sure to use the freshest ingredients you can, and hopefully you are lucky enough to have garden to shop in!

The following fish recipe calls for it to be done in an oven but if you choose to bbq it instead omit the wine and put the foil on your grill and place the fish on to it. You can attempt to put the fillets directly on the grill but fish tends to crumble easily once cooked and you could end up with a big mess!

Herbed Fish Fillets

This dish is lovely for a luncheon with a light baby-leaf salad or for dinner with rice. If you don’t have white wine or prefer to not use alcohol just add some water instead, it is just for steaming the fillets.

Fish fillets, salmon works wonderfully for this dish as does tilapia and haddock.
Herbs:
Use a few tablespoons of each herb. If using fresh chop finely.
Thyme
Oregano
Basil
Tarragon (gives a light licorice flavor)
Dill
Fresh cracked black pepper
Salt, a nice coarse one if possible
Zest of one lemon
Juice of one lemon
Olive oil
White wine

Blend all your herbs, including lemon zest, lemon juice, salt and pepper and olive oil into a bowl. Wash and pat your fish fillets dry. Coat your fish fillets with your marinade mixture and place into a casserole dish. Add about a ½ cup of white wine to the dish, it should be just enough to cover the bottom of the pan. Cover the casserole dish with foil and bake at 350°c for 10 – 15 minutes, depending on the thickness of your fish.

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Replies to This Discussion

Permalink Reply by Rose in the morning dew on June 8, 2011 at 7:07pm

Do you have anything that does not include fish? I have 2 picky eaters that will not eat fish. They eat any other meat.

Permalink Reply by Lori M on June 20, 2011 at 6:17pm

You could try strips of chicken using the same herbs...except for the dill. :o) Instead of wine you could try diluted lemon juice or orange juice. That would be really good!

Permalink Reply by Harmony on June 16, 2011 at 4:46pm

Sounds yummy along with fresh Georgia peaches sliced, with lemon yogert for dipping!

Permalink Reply by Lori M on June 20, 2011 at 6:15pm

Oh peaches and lemon yogurt dip are so delicious! Do you use just lemon yogurt or do you add anything to it? like whipped cream?

Permalink Reply by Lori M on June 20, 2011 at 6:47pm

We had guests over this past weekend and while there are a few of us that celebrate the sabbats most of our family does not. So I plan this events with everyone in mind by having a large dinner or bbq, adding candles, decorations of seasonal flowers, crystals etc. Symbols of the holiday for those of us that celebrate them yet it's still comfortable for those that don't. The foods generally go along with the sabbat, and as it is food almost everyone enjoys them!

So this weekends menu was a triple celebration, Father's Day, my mother-in-laws birthday and Litha. I will do a more formal and private ceremony on Tuesday. But for the family gathering we had bbq ribs, chicken, a fresh garden salad with strawberries and grapes added to it, peas, buns and a wonderful roasted veggie dish and of course cake! There were plenty of laughs, hugs and happiness, which to me is the essential meaning of our sabbats. Honoring family, the earth, the seasons and each other.

Roasted Veggies

This dish is mostly made up of potatoes, they are easy, cheap and usually plentiful. Great for feeding a large group of people.

For 9 - 11 people or 5-6 really greedy ones!

* 10 - 12 peeled and chopped medium/large potatoes
* 1 yam or sweet potato, peeled and chopped
* 1 red pepper, seeded and chopped
* handful of mushrooms, if they are large chopped them in half, if small just leave them whole
* 3 medium carrots, peeled and sliced into coins with about 1/2 inch thickness
* 3 cloves of garlic, peeled and cut in half
Herbs -
* 1 - 2 tsp thyme
*1 -2 tsp basil
*1 -2 tsp oregano
*a light sprinkle of paprika
*salt and pepper to taste
*olive oil

Chop all your veggies to roughly the same size except the garlic. (You do this to ensure an even cooking time so nothing burns before the larger veggie bits are done) Add veggies to a large casserole or baking dish. Drizzle everything with oil but don't drown it! Sprinkle all your herbs and with clean hands toss everything together making sure everything is well coated. Roast in a 350* F oven for usually 45mins - 1 1/4 hours. Ovens vary so your timing will vary too. Your vegetables should be easy to pierce with a fork and a yummy caramel colour.

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