French-Fried Onion Rings in Beer Batter

These light, crisp onion rings have a batter featuring a hint of beer flavor. The batter may also be used for fresh mushrooms.

1-1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons shortening
1 egg, beaten
1 cup beer
1 large sweet Spanish onion
Oil for deep frying

Mix flour, baking powder, and salt in a bowl. Cut in shortening until mixture resembles fine crumbs.

Add egg and beer; beat until smooth.

Cut onion into 1/4-inch-thick slices; separate into rings.

Using a fork, immerse a few onion rings at a time in the batter. Lift out; allow excess batter to drip off. Drop into hot oil (375 degrees). Fry until golden brown, turning once. Drain on paper towels. Serve hot.

Makes about 50 to 60 rings; 6 to 8 servings

Raspberry Lemon Drop Martini

Courtesy California Pizza Kitchen

1-1/2 oz Ketel One Citroen Vodka
3/4 oz DeKuyper Triple Sec
3/4 oz Chambord Liqueur
1 1/2 oz Sour mixer
Juice from two lemon wedges

In metal mixing tin, fill with ice, add the Vodka, Triple Sec, Sour mix and lemon juice. Shake thoroughly and strain into chilled Martini Glass. Pour the Chambord down the center of the drink for layered affect (red bottom, yellow/white up top)

Garnish: Lemon Twist, Sugar the Rim

Midsummer Ritual Mead

2-1/2 gallons water (preferably fresh rainwater blessed by a Wiccan priestess or priest)
1 cup meadowsweet herb
1 cup woodruff sprigs
1 cup heather flowers
3 cloves
1 cup honey
1/4 cup brown sugar
1 cup barley malt
1 oz. brewer's yeast


Pour the water into a large cauldron or kettle. Bring to a boil and add the meadowsweet herb, woodruff sprigs, heather flowers, and cloves. Boil for one hour and the add the honey, brown sugar, and barley malt. Stir thirteen times in a clockwise direction and then remove from heat.

Strain through a cheesecloth and allow the mead to cool to room temperature. Stir in the brewer's yeast. Cover with a clean towel and let it stand for one day and one night. Strain again, bottle, and then store in a cool place until ready to serve.

Midsummer Ritual Mead is an ideal drink to serve at Summer Solstice Sabbats, as well as during all Cakes and Ale Ceremonies and Esbats.

Recipe by Gerina Dunwich

(The above recipe for "Midsummer Ritual Mead" is quoted directly from Gerina Dunwich's book "The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and Recipes", page 172, A Citadel Press Book, Carol Publishing Group, 1994/1995)

Buras Orange Cocktail

3 ounces freshly squeezed Buras oranges
3 ounces cranberry juice
1 1/2 ounces orange-flavored vodka
1 1/2 ounces Triple Sec
1 cranberry, for garnish
crushed ice
slice of Buras orange, for garnish

In a Collins glass, combine orange juice, cranberry juice, vodka, and Triple Sec over crushed ice. Stir to blend. Spear orange slice and cranberry with a toothpick and use as garnish.

Note: A "Buras" orange is from Louisiana - you may substitute any any type of ornage that you wish.

Southern Mint Julep

4 cups sugar
2 cups water
1 ounce (1 bunch) mint leaves, plus another additional bunch, for serving
Kentucky bourbon, such as Maker's Mark
Crushed ice

Stir sugar and water in a heavy medium saucepan over medium heat until sugar dissolves. Bring to a boil. Reduce heat to simmer gently for 10 minutes. Place 1 ounce fresh mint leaves into large bowl; pour hot syrup over leaves. Let cool to room temperature, then cover and refrigerate overnight.

Using a slotted spoon, remove mint leaves from syrup and discard mint. Pour mint syrup into large pitcher. Cover and refrigerate until ready to serve.

Set out pitcher of mint syrup, bourbon, and crushed ice. Arrange additional mint sprigs in a bud vase with water to keep them fresh. Allow guests to assemble their own cocktails, adjusting measurements to suit their own preferences.

In general, fill glasses with crushed ice and add approximately 1/4 cup bourbon and 2 tablespoons mint syrup, then add as many mint leaves as desired and stir to combine. Garnish with a sprig of mint and enjoy.