Last December, several members of the Skíðblaðnir Discord server shared their wintry recipes for Yuletide. Now, with Midsummer around the corner for those living in the Northern hemisphere, the Heathen community shares some refreshing summertime recipes. For those Heathens in the Southern hemisphere, please check out the Yuletide recipes for ideas for your upcoming celebrations.
Tepache by María C.
Getting specifics right for this drink can be hard, but once you do it’s totally worth it!
- a pineapple (preferably pesticide-free)
- a jug
- thin, breathable cloth
- piloncillo or cane sugar (but any sugar or sweetener will do)
- Cut off the skin of the pineapple, discard the butt and top ends, then rinse it very thoroughly. If your pineapple is not organic, leave a bit more meat on the rinds.
- Pour your sugar or sweetener into a pot of water, bring it to a boil, then let it cool. The water-sugar ratio should be 1 cup sugar to 8 cups (2 litres) water, but adjust it to your taste.
- Place the cleaned pineapple rinds in a jug together with the sugar water. Cover the container with the cloth.
- Let it sit for 2-3 days maximum out of direct sunlight. Do not let it sit for longer or it will become vinegar. The tepache will be ready when it is bubbly and frothy.
- Once the tepache is ready, remove the pineapple rinds and strain the liquid through a colander or cheese cloth to get rid of the pulp and froth.
- Add more sugar to taste, if necessary. Serve chilled.
Boozy peach tea by Malena T.
There are two ways to make it: Yankee-style or Southern Sweet Tea. The Sweet Tea version is very sweet and requires a coffee maker. Yankee-style uses powder.
- black tea prepared Yankee-style or Southern-style (see below)
- 1 shot Southern Comfort
- 1 shot rum (I’ve only tried white but dark would probably work too)
- 1 shot citrus flavored vodka
- ½ shot silver tequila
- 1 shot triple sec
- 1 shot peach schnapps
- a dash of lemon juice to taste
Yankee-style peach tea
Make 1 gallon of powdered iced tea following the directions on the packet. Chill for at least 1 hour.
Southern-style peach tea
Get family-sized black tea bags. Place ¼ cup sugar and 1 tea bag in a coffee carafe. Set the coffee pot to brew 12 cups (sans coffee grounds). Repeat until the gallon jug is filled. Let it sit in a sunny window until it has reached room temperature. Chill at least overnight.
- Slice an appropriate amount of peaches, and place in a bowl. Sprinkle with sugar to macerate.
- Place one slice of peach in bottom of glass and muddle.
- Add the Southern Comfort, rum, vodka, tequila, triple sec, schnapps, and lemon juice.
- Garnish with a slice of peach if desired.
Potato salad by Jane X.
It kinda sounds disgusting, but I promise you, the dill pickle juice is the secret that makes it delicious.
- 6-8 potatoes
- 1-2 stalks celery
- ½-1 onion
- 2-3 large dill pickles (not sweet!)
- 3-4 hard boiled eggs (optional)
- dill pickle juice
- Italian dressing
- Boil the potatoes until done.
- Dice (don’t mince) the celery, onion, pickles, and eggs.
- Cut the potatoes into bite-size pieces.
- In a large bowl, toss the potatoes and the other chopped ingredients.
- Toss the salad with Italian dressing.
- In a small bowl, whisk about a tablespoon of mayonnaise with dill pickle juice, to thin it.
- Toss the salad with the mayo-pickle juice.
Oven-baked barbecue ribs by Angelica M.
For those of us without a proper grill, this recipe makes delicious, fall-off-the-bone pork ribs.
- 4-5 lbs pork ribs
- 3 tbsp dry rub of your choice
- 1 cup barbecue sauce
- Preheat the oven to 250°F / 120°C.
- Season all side of the ribs with the dry rub.
- Place ribs into baking pan bone-side up. Cover with foil and place on the center rack of the preheated oven. Bake for 2½-3 hours.
- Remove the ribs from the oven and drain the grease. Remove foil and save for later. Flip the ribs over and slather with the barbecue sauce.
- Return the ribs to the oven for another 30 minutes.
- When done, transfer ribs to a platter and tent the foil over them for 10 minutes.