Witchy Recipes

Garlic Paste

2 oz pork fat
3 T lard or vegetable oil
4 – 5 garlic cloves, peeled

In a food processor, chop the pork fat and garlic to a smooth paste. In
a small skillet, heat the lard or veg oil until it is hot but not
smoking, Add the garlic-fat paste, cook over low heat until barley
golden. Remove skillet from heat, and let cool to room temperature.
Garlic paste keeps for one month in refrigerator, in a jar with a
tight-fitting lid. Enjoy garlic paste with any ramen dish.

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Dijon Mustard -- Colorado Cache Cookbook (1978)
2 c Dry white wine
2 tb Honey
1 c Chopped onion
1 tb Vegetable oil
2 Cloves garlic, minced
2 ts Salt
4 oz Dry mustard
4 dr Tabasco sauce

Combine wine, onion and garlic. Heat to boiling. Lower heat and simmer
5 minutes. Pour mixture into bowl and cool. Strain wine mixture into
dry mustard in a small saucepan, beating until very smooth. Add
remaining ingredients. Heat slowly, stirring constantly until mixture
thickens. Cool. Pour into a non-metal container and cover. Chill at
least 2 days to blend flavors.

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Lemon balm is an easy to grow perennial that grows
similar to mint. It likes some shade during the hot part
of the day or it will wilt slightly. I find it very drought
tolerant and rarely give it extra water unless we go
quite awhile without rain. In fact, it doesn't like wet
feet, and prefers a loose, fairly fertile soil. It will
tolerate dry soil as well. I harvest my plant at least
3 times each summer and still have more than I
can use with just one plant. It can be harvested
within 2-3 inches from the base of the plant each
time and it comes back with vigor! I've read that
in some parts of the United States it's becoming
known as a pest, but I've found that if you keep it
harvested and don't allow it to go to seed it stays
under control.

You can divide lemon balm in the spring or fall. You
can also take cuttings in midsummer to bring in for
the winter. It can be grown from seed in the spring,
or started indoors in late winter and transplanted.

Lemon balm is not considered an ornamental herb,
but I think the leaves are pretty, and I can't resist
grabbing one each time I pass it to smell the lovely
lemon scent. My daughter is three and it's her favorite
plant. I have mine located next to my sage plant, which
is great for snipping both herbs quickly to stuff the cavity
of a roast chicken before cooking. I use it in my herbal
vinegars and teas as well. Cut the whole stems within a
few inches of the base of the plant, gather into groups of
5-6 stems, tie and hang in a warm, airy location. When
dry, strip off the leaves, store in a covered container
and use as needed.

Roasted Lemon Balm Chicken

Ingredients:
Handful of fresh lemon balm leaves, stems removed
1/4 cup or so of fresh sage leaves
1/4 cup (1/2 stick) butter, softened
Salt and pepper, to taste
1 large roasting chicken
1 teaspoon garlic powder
2 tablespoons olive oil

Preheat oven to 400°. Trim herb leaves from stems; wash
and pat dry. Set sprigs aside. Chop two-thirds of the leaves,
and combine with the butter, salt, and pepper. Rinse chicken
and pat dry. Loosen the skin in several places and insert the
herb butter underneath. Rub chicken with salt, pepper, and
garlic powder. Insert the remaining herb sprigs into the cavity
of the chicken. Place breast-side-down in a roasting pan. Bake
30 minutes, then turn chicken over. Bake about 20 minutes
longer. Makes 4 to 6 servings

Lemon Lovers Tea

Ingredients:
1/4 cup dried lemon balm leaves
2 tablespoons dried lemon thyme leaves
1/4 cup dried lemon verbena leaves
1/4 cup dried lemon geranium leaves
2 tablespoons dried lemon grass leaves
1 tablespoon dried lavender blossoms

Mix all together and use a tsp. or so per
cup of boiling water. If you are missing any
of the lemon herbs, just use more of the
ones you do have.

Lemon Mint Sun Tea

Ingredients:
1/2 cup mint
1/2 cup lemon balm
1/2 cup chamomile flowers
3 black tea bags

Place in a gallon container and add cold water
to fill the jar. Set in the sun for several hours.
Strain our tea and herbs. Pour over ice and
refrigerate the leftovers. Sweeten with honey
or sugar if desired.

Rose and Herb Tea

Ingredients:
1/2 cup dried red rose petals (make sure no sprays were used)
2 tablespoons dried lemon balm
1 tablespoon dried rosemary

Mix well. Use 1 teaspoon for each cup and
pour boiling water over the herbs, then strain
after 5 minutes or so. Sweeten as desired.

Lemon Balm Vinaigrette

Ingredients:
3 tablespoons light olive oil
1/8 teaspoon salt
6-8 leaves lemon balm
Fresh black pepper to taste
2 tablespoons wine vinegar


Stack the lemon balm leaves together and
roll, then with a very sharp knife cut thin strips,
and then chop finely. Combine with the other
ingredients and serve with steamed vegetables
or mixed salad greens.

Lemon Orange Cheese Spread

Ingredients:
2 ounces unsalted butter, softened
8 ounces cream cheese, softened
2 Tbsp. orange marmalade
1 tsp. orange zest
1 Tbsp. fresh orange juice
3 Tbsp. chopped fresh lemon balm

Blend the butter and cream cheese until smooth.
Mix in the other ingredients. Chill overnight and
serve at room temperature.

Lemon Astringent

Ingredients:
1 Tbsp. fresh lemon balm
1 cup witch hazel

Combine the ingredients in a jar with a tight-fitting lid.
Allow to steep for 1 week. Strain. Use 1 teaspoon
per application with a cotton ball. Refrigerate if you
wish.

This is a bit out of place for this time of year. But, still good info.
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