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Feasting Through the Wheel of the Year A Cookbook of

Shadows
by Colleen M. Criswell
Published by The Magical Circle School Lulu publishing
ISBN978-0-557-58285-3

KITCHEN WITCH ABC`s


Always stir in a clockwise motion Before you chop veggies, offer
thanks Cut mindfully, gratefully
Do all preparations in a loving spirit Energize food with good thoughts
Feast gratefully
Give & share what you can spare Home & hearth are sacred
Invoke blessings of Goddess on all food Join hands with friends often
Kindness shows in serving food Love goes into every dish
Mindfully gather ingredients
No wasting - recycle, compost, feed animals Open your senses, enjoy your
surroundings Play as well as work
Quench thirst, thinking of clear clean rivers Resolve to be grateful & waste
not Salivate as you smell fragrance & anticipate flavors Thank the Universe
& Goddess for health Use utensils carefully, then clean up Value time spent
with loved ones When possible grow & harvest your food X-tra food is for
creative recombining Yearly rituals & feasts build traditions Zestful living
in every area is our goal.
Source Unknown

Samhain Menu
Appetizer

Cider Cheese Fondue


Soup

Pumpkin Soup
Main Dish

Pork Kabobs
Side Dishes

Samhain Stir Fry Stir Fry Pumpkin


Beverages

Pumpkin Pie Cocktail


Dessert

Pumpkin Brulee
Ritual Cakes

Remembrance Bread

Pumpkin Pie Smoothie


1 (15 ounce) can solid pack pumpkin puree
1 (12 fluid ounce) can frozen apple juice concentrate
1/8 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 1/2 cups water
Remove pumpkin from can and freeze for 1 hour.
In a blender combine partially frozen pumpkin, frozen apple juice
concentrate, nutmeg and cinnamon. Blend until smooth. Continue to blend
while adding water to fill the blender.

Pumpkin Pie Cocktail


2 scoops vanilla ice cream
1/2 cup crushed ice
1 tablespoon
canned pumpkin
1 fluid ounce halfand-half
1 fluid ounce
spiced rum
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1/4 teaspoon
pumpkin pie spice 2 tablespoons
whipped topping 1 pinch pumpkin pie spice
Combine the ice cream, ice, pumpkin, half-and-half, rum, and 1/4
teaspoon pumpkin pie spice in a blender; blend until smooth. Pour into a
serving glass; top with whipped topping, sprinkle with pinch of pumpkin pie
spice.

Bread of the Dead


A delicious way to celebrate Samhain. Substitute this bread for your ritual cakes in October. Also makes a great treat for your
Samhain/Hallowe'en parties.

2 envelopes yeast
1/2 cup lukewarm water
4 cups flour
1 cup sugar, plus extra 2 teaspoons salt
3 beaten eggs, divided
2 tablespoons melted shortening OR butter, cooled
2 tablespoons fresh orange zest
Dissolve yeast in water. In a bowl, sift together flour, 1 cup sugar, and
salt. Stir 2 beaten eggs, shortening, and zest into yeast. Add yeast mixture to
flour and stir. Turn dough out onto floured board and knead for 10 minutes.
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Cover dough and allow to rise for 1 hour.


Grease a large cookie sheet. Punch down risen dough. Using a sharp knife ,
cut off 1/3 of dough. Form remaining dough into a skull shape on cookie
sheet. Cut eyes, nose, and mouth. Form "crossbones" from reserved dough.
Let rise 1 hour. Bake for 30 minutes at 350 degrees F. Remove from oven
and "glue" crossbones to skull with some of the remaining beaten egg. Brush
leftover egg over entire loaf, sprinkle with sugar, and bake for 10-20
minutes more until loaf is golden and sounds hollow when tapped.

Cider Cheese Fondue


3/4 cup apple cider or apple juice
2 cups shredded Cheddar cheese
1 cup shredded Swiss cheese 1 tablespoon cornstarch
1/8 teaspoon pepper
1 (1 pound) loaf French bread, cubed
In a large saucepan, bring cider to a boil. Reduce heat to medium-low.
Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir
for 3-4 minutes or until cheese is melted. Transfer to a small ceramic fondue
pot or slow cooker; keep warm. Serve with bread cubes.

Samhain Stir-fry
2 Tbsp sesame oil
4-5 stalks celery, chopped
1 (8oz) can bamboo shoots, drained
1 c sliced wood ear mushrooms
2 cloves garlic, minced
Heat the oil in a wok or frying pan. Stir fry the celery. bamboo.
mushrooms, and garlic until tender but crisp, 5-7 minutes. Mix in the soy
sauce and celery seed. Add the sprouts; cook until sprouts are warm, 1-2
minutes. Serve over rice.
Yeild: 4 servings
2 Tbsp soy sauce
1 tsp celery seed
2 c alfalfa or bean sprouts 2 c cooked rice

Pork Kabobs
1 lb boneless pork, cubed
2 Tbsp wine vinegar
1 clove garlic, minced
1 Tbsp sesame seeds
1 tsp onion powder
1/2 tsp ground ginger
1/2 tsp dried rosemary
3 Tbsp honey
3 Tbsp barbecue sauce
Cherry tomatoes
Pearl onions
2 small yellow squash, cubed
3 green peppers, cut into 1-inch pieces
Bamboo skewers
1/2 tsp lemon pepper

Combine the pork, vinegar, garlic, sesame seeds, onion powder, ginger,
rosemary, and lemon pepper in a medium-sized bowl. Cover, marinate at
least 12 hours in the refrigerator.
Pour marinade into a small saucepan. Bring to a boil over low heat; boil 5
minutes. Mix in the honey and barbecue sauce.
Alternate pieces of pork, tomatoes, onions, squash, and green peppers on the
skewers. Grill 5-6 inches away from coals or heat element until the pork is
thoroughly cooked, about 20 minutes. Turn every 5 minutes to baste with the
sauce. Yield: 4 Servings

10

Pumpkin Brulee
4 cups heavy cream
2 teaspoons vanilla extract
16 egg yolks
1/4 cup brown sugar
3/4 cup white sugar
1 teaspoon ground cinnamon
Preheat oven to 325 degrees F (165 degrees C). Heat the cream and
vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a
simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon,
salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream
mixture into the egg mixture, stirring continually. Then pour the entire egg
mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into
ramekins. Arrange ramekins on a baking sheet.
Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6
hours.
Before serving, sprinkle 1 teaspoon of sugar over the top of each creme
brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It
may take 2 to 3 minutes in the broiler. Serve immediately.
1/4 teaspoon salt
1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1 cup canned
pumpkin puree 1/4 cup white sugar

Pumpkin Soup
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
toasted pumpkin seeds (optional)

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Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring
to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or
blender.
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for
another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls
and garnish with fresh parsley.

Stir-Fried Pumpkin
3 tablespoons olive oil
1/2 cup chopped onion
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1 teaspoon minced garlic


4 cups cubed fresh pumpkin
1/2 cup grated carrot
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons black sesame seeds

Sweet and Spicy Pumpkin Seeds


2 cups pumpkin seeds, rinsed and dried
2 tablespoons butter, melted
1 teaspoon salt
1 tablespoon Worcestershire sauce 1 tablespoon brown sugar
2 drops hot pepper sauce
Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with
aluminum foil.
Stir together the pumpkin seeds and butter in a bowl. Add the salt,
Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the
seeds in a single layer on the baking pan.
Bake in preheated oven until crispy, about 45 minutes.

Heat the oil in a large skillet. Add the onion and garlic; cook and stir
until the onions begin to brown. Stir in the pumpkin, carrot, soy sauce, salt,
and pepper; cook another 5 to 7 minutes, until pumpkin is tender. Sprinkle
with sesame seeds before serving
13

Yule Menu
Appetizer

Mother Winter's Wish Bread


Soup

Acorn Squash and Sweet Potato Soup


Main Course

Maple Ham
Side Dishes

Holiday Peppers Oven Roasted Winter Vegetables


Beverage

Rise to the Sun Wassail


Dessert

Yule Log Cake


Ritual Cakes

Kinship Cookies with Citrus Frosting

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Mother Winter's Wish Bread


3 (10 ounce) packages refrigerated
biscuit dough
3/4 cup white sugar
3 tablespoons ground cinnamon
1/2 cup margarine
3/4 cup white sugar

Mix together 3/4 cup sugar and cinnamon. Quarter the biscuits with
kitchen shears. Dip shears in water after each cut to keep the biscuits from
getting too sticky. Dip biscuits into sugar mixture, and place in a greased
tube pan (bundt cake or fluted pan). Do this until all biscuits are used. Melt
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butter or margarine, and mix in 3/4 cup sugar. Pour mixture over biscuits.
Bake in a preheated 350 degree F (175 degrees C) oven for 30 to 35
minutes. As you eat this you pull it apart with your fingers. This is also
known as monkey bread. When you pull apart a piece, make a wish!
Kinship Cookies
with Citrus Frosting

Cookies:
3 cups flour
1/2 tsp salt
1 tsp baking powder
4 eggs
2 cups sugar
2 tsp grated lemon rind
2 Tbsp grated Orange rind
1/4 cup anise seed
Frosting:
1 1/2 cups powdered sugar
3 Tbsp butter, softened
1 Tbsp grated orange peel
1 Tbsp grated lemon peel
1 Tbsp orange juice
Combine the flour, salt, and baking powder in a small bowl. Beat the
eggs until fluffy in a medium mixing bowl. Continue beating and slowly add
the sugar. When mixed properly this batter is pale and thick. Add a little
milk if the batter is too dry. Stir in the lemon and orange rind. Mix in the dry
ingredients a little at a time until dough is smooth. Cover; chill for 1 hour.
Roll 1/3 inch thick on a flat, sugared surface. Cut into desired shapes. Place
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on a greased cookie sheets. Sprinkle with anise seed. Cover; refrigerate for
24 hours. Pre heat oven to 325 F. Bake until lightly browned on the edges
about 20 minutes. Cool.
Frost. Place in air tight container and store for 10 days before eating.
CITRUS FROSTING
Beat all the ingredients in a small mixing bowl until very smooth. Add a
little orange juice or powdered sugar to obtain the desired consistency.

We wish you a merry Yuletide We wish you a merry Yuletide


We wish you a merry Yuletide And a Happy New Year!

Maple Ham
1 boneless ham (3-4 lbs)
1 (8 oz) can pineapple rings, drained
(reserve syrup)
maraschino cherries
1 cup real maple syrup
1/4 cup brown sugar
2 Tbsp honey
2 Tbsp butter
10 whole cloves

Preheat oven to 350 F. Prick the ham with a fork. Secure pineapple
slices on the ham with wooden toothpicks. Insert a cherry in the center of
each ring secured by a toothpick. Press the whole cloves into the ham. Place
the ham in a medium baking dish. Add 2 cups of water. Combine the syrup,
sugar, honey, butter, and pineapple juice in a small sauce pan. Stir over a
low flame until warm. Pour half the juice over the top of the ham. Roast
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uncovered 1 1/2-2 hours. Baste frequently with the remaining maple


mixture. Drain the drippings from the pan. Cook over medium heat until
slightly thickened. Serve as a sauce.

Holiday Peppers
1 large green pepper
1 large sweet red pepper
1 (8 oz) pkg cream cheese, softened
1 tomato, diced
1 Tbsp chopped pimento 1 Tbsp minced garlic 1 Tbsp minced chives 1
Tbsp snipped parsley 1 Tbsp dried basil
Remove the tops of the peppers. Scoop out the seeds and pitch. Mix the
cream cheese, tomato, pimento, garlic, chives, parsley, and basil. Fill the
peppers with the spiced cream. Slice into four equal pieces. Refrigerate for
at least 2 hours before serving.
4 orange, juiced
2 lemons, juiced
4 twists orange zest
4 tablespoons orange liqueur
4 fluid ounces pineapple juice

Rise to the Sun


8 fluid ounces lemon-lime flavored
carbonated beverage
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1 dash grenadine syrup


4 red maraschino cherries
4 green maraschino cherries
In a cocktail shaker, combine orange juice, lemon juice, orange liqueur,
pineapple juice, lemon-lime soda and grenadine. Shake well and pour into 4
chilled wine glasses. Garnish each with a green cherry, a red cherry and a
twist of
orange zest.

Acorn Squash and Sweet Potato Soup


1 large onion, chopped (1 cup)
1 Tbsp. vegetable oil
1 1/2 lbs. sweet potatoes, peeled and cubed (5 cups)
1 small acorn squash, seeded and cubed
13 3/4 oz. chicken broth
4 Tbsp. milk
1/2 tsp. salt
1/4 tsp. white pepper
1/4 cup sour cream
2 Tbsp. sliced almonds; toasted ground nutmeg
Saut onion in oil in large saucepan over medium heat until onion is
golden, about 8 minutes. Add potatoes, squash and broth. Simmer, covered,
until vegetables are tender, about 25 minutes. Cool slightly. Working in
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small batches, place the vegetables with the liquid in a blender or food
processor. Whirl until pureed. Return the puree to the saucepan. Stir in milk
to desired consistency. Season with salt and pepper. Heat over low heat.
Remove to heated bowls. Top each serving with dollop of sour cream and a
sprinkle of almonds and nutmeg.
Cake:
3/4 c. sifted cake flour
1/4 c. unsweetened cocoa
1 tsp. baking powder
1 tsp. vanilla extract
3 eggs
3/4 c. sugar
3 tbsp. water
2 egg yolks
2 tbsp. sugar
1 tsp. cornstarch
1/2 c. light cream
3/4 c. unsalted butter

YULE LOG CAKE


Frosting:
3/4 c. semi-sweet chocolate pieces
3 tbsp. unsalted butter
1 tbsp. cream
Filling:
1 c. confectioners' sugar
1 tsp. instant coffee
1 tsp. vanilla

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1 c. finely chopped nuts


Grease a 15"x10"x1" jelly roll pan; line bottom with wax paper, which
has been greased. Sift flour, cocoa and baking powder into small bowl. In
medium sized mixing bowl, beat eggs with electric mixer until thick and
creamy. Add sugar gradually, beating until very thick. Add vanilla and
water; fold in flour mixture.
Spread batter in pan. Bake in 375 degree oven for 12 minutes or until center
springs back lightly when touched. Loosen cake around edges with small
spatula; invert pan onto a clean towel which has been dusted with
confectioners' sugar. Peel off wax paper. Roll up cake in towel. Place on
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wire rack, seam side down; cool. Prepare the filling and spread on cake as
directed. Chill cake overnight then frost as directed.
FILLING: Mix egg yolks, sugar and cornstarch in small saucepan; blend in
cream. Cook over medium heat, stirring constantly until mixture comes to a
boil. Cool and chill. In mixing bowl, beat butter with electric mixer until
soft and smooth. Beat in confectioners' sugar until smooth. Mix instant
coffee with vanilla and add to sugar mixture. Add custard a spoonful at a
time, beating constantly until light and fluffy; add nuts.
Unroll cake, spread with 2/3 of filling. Roll up cake. Place seam side down
on cookie sheet. Spread with rest of filling mixture; chill overnight then
frost.
FROSTING: Melt chocolate pieces, butter and cream over hot water,
stirring until smooth. Let stand 5 minutes; quickly spread over roll. Score
lightly with fork tines for textured effect. Chill cake overnight; keep chilled
until serving time.

Wassail
4 litres apple cider or juice (fresh milled organic is excellent!)
1 orange, chopped
1 lime, chopped
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1 lemon, chopped
4 cinnamon sticks or 1 t. ground cinnamon
1 inch-square piece of fresh ginger or 1/4 t. ground ginger 1 t. cloves,
allspice and/or star anise
Heat all and simmer in an enamel pot (aluminum can impart a metallic
flavor) on low for an hour, then serve to cold, caroling folks.

Oven Roasted Winter Vegetables


3 medium onions, cut into large wedges
4 small Yellow Finn or Yukon Gold potatoes, halved
1 medium rutabaga, peeled and cut into 1/2-inch thick pieces
1/2 (8-10) pound brussel sprouts, halved
2 medium carrots, cut into 1/2-inch thick pieces
1 tablespoon extra-virgin olive oil 2 branches fresh thyme
10 fresh sage leaves
2 teaspoons Balsamic vinegar (optional)
salt and freshly ground black pepper
1 to 2 tablespoons extravirgin olive oil
8 cloves garlic, halved
About an hour before cooking, in a large bowl, toss together all the
ingredients up to, but not including, the second quantity of olive oil. Thirty
minutes before roasting, preheat oven to 450 degrees and slip in a heavy,
large, very shallow baking pan (a half sheet pan is ideal) to heat up. Pour
the second quantity of oil onto the hot pan, and then immediately spread the
marinated vegetables on the pan, taking care not to crowd them. Roast about
an hour, turning several times during cooking for even browning. Add garlic
to pan halfway through cooking. Once browned and easily pierced with a
knife, vegetables are done. Serve hot.
Remember to balance earthy tastes (rutabaga, celery, parsnip, brussels
sprouts and turnips) with sweet and rich ones like onion, potato, yam, or
carrot. Cut harder vegetables into smaller pieces.

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Yule Morning Brunch Menu


Sunshine Salad
Brown Sugar Smokies
Here Comes the Sun Cups
Hash Brown Casserole
Sunny Breakfast Ring
Mother Winter's Wish Bread
Citrus Sunshine Punch
Great Mother's Mimosas

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Mother Winter's Wish Bread


3 (10 ounce) packages refrigerated biscuit dough
3/4 cup white sugar
3 tablespoons ground cinnamon
1/2 cup margarine
3/4 cup white sugar
Mix together 3/4 cup sugar and cinnamon.
Quarter the biscuits with kitchen shears. Dip shears in water after each
cut to keep the biscuits from getting too sticky. Dip biscuits into sugar
mixture, and place in a greased tube pan (bundt cake or fluted pan). Do
this until all biscuits are used.
Melt butter or margarine, and mix in 3/4 cup sugar. Pour mixture over
biscuits.
Bake in a preheated 350 degree F (175 degrees C) oven for 30 to 35
minutes.

25

As you eat this you pull it apart with your fingers. This is also known as
monkey bread. When you pull apart a piece, make a wish!

26

Citrus Sunshine Punch


1 (12 ounce) can frozen lemonade concentrate, thawed
1 (12 fluid ounce) can frozen limeade concentrate, thawed
1 (12 fluid ounce) can frozen orange juice concentrate, thawed
2 quarts cold water
1 (2 liter) bottle ginger ale, chilled
ice cubes
1 quart orange sherbet
In a large container, combine concentrates with water; mix well. Chill.
Just before serving, add ginger ale and ice cubes. Top with scoops of
sherbet.

Great Mother's Mimosas


1 (12 ounce) can apricot-mango nectar
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1 (12 ounce) can pineapple juice


3/4 cup cold water
1 (6 ounce) can frozen orange juice concentrate, thawed and undiluted
1 (750 milliliter) bottle cold champagne
Stir together apricot nectar, pineapple juice, water, and orange juice
concentrate in a large pitcher until combined. Pour in bottle of sparkling

wine just before serving.

Here Comes the Sun Cups


4 sheets phyllo dough
2 tablespoons butter or margarine, melted
4 teaspoons grated Parmesan cheese
4 eggs
4 teaspoons finely chopped green onion
1/4 teaspoon salt
1/8 teaspoon pepper
SALSA:
1 (14.5 ounce) can diced tomatoes, undrained
1 small onion, chopped 1 1/2 teaspoons sugar
1 1/2 teaspoons white wine vinegar or cider vinegar 1 garlic clove, minced
1/2 teaspoon salt
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1/4 teaspoon dried oregano


Place one sheet of phyllo dough on a work surface; brush with butter.
Top with a another sheet of phyllo; brush with butter. Cut into six 4-1/2-in.
squares. (Keep remaining phyllo dough covered with plastic wrap to avoid
drying out.) Repeat with remaining phyllo and butter.
Stack three squares of layered phyllo in each of four greased muffin cups,
rotating squares so corners do not overlap. Sprinkle 1 teaspoon of cheese
into each cup. Top with one egg. Sprinkle with green onion, salt an pepper.
Place on a baking sheet. Bake at 350 degrees F for 25-30 minutes or until
eggs are completely set and pastry is golden brown.
Meanwhile, combine the salsa ingredients in a saucepan. Bring to a boil
over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until
onion is tender. Serve with egg cups.

Hash Brown Casserole


26 ounces bag frozen country-style hash browns
2 cups shredded Colby cheese
1/4 cup minced onion 1 cup milk
1/2 cup beef stock or canned broth
2 tablespoons butter, melted
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1 dash garlic powder 1 teaspoon salt


1/4 teaspoon ground black pepper
Preheat oven to 425 F. Combine frozen hash browns, cheese, and onion
in a large bowl. Combine the milk, beef stock, half the melted butter, the
garlic powder, salt, and black pepper in another bowl. Mix until well
blended, then pour the mixture over the hash browns and mix well. Heat the
remaining butter in a large, ovenproof skillet (no plastic handle) over high
heat.
When the skillet is hot, spoon in the hash brown mixture. Cook the hash
browns, stirring occasionally, until hot and all of the cheese has melted
(about 7 minutes). Put the skillet into the oven and bake for 45 to 60 minutes
or until the surface of the hash browns is dark brown.

Brown Sugar Smokies


1 (16 ounce) package little smokie sausages
1 pound bacon
1 cup brown sugar, or to taste
Preheat oven to 350 degrees F (175 degrees C). Cut bacon into thirds
and wrap each strip around a little sausage. Place the wrapped sausages on
wooden skewers, several to a skewer. Arrange the skewers on a baking
sheet and sprinkle them liberally with brown sugar. Bake until bacon is
crisp and the brown sugar melted

30

31

Sunny Breakfast ring


1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 tablespoon grated orange peel
2 (8 ounce) cans refrigerated crescent rolls
1/3 cup chopped almonds, toasted
1/2 cup confectioners' sugar
1 tablespoon orange juice Sliced almonds
In a small mixing bowl, beat the cream cheese, sugar and orange peel
until blended; set aside.
Unroll both tubes of dough; press perforations and seams together to form
two rectangles. Overlap rectangles at one end and press the seam to seal.
Spread cream cheese mixture over dough to within 1/2 in. of edges.
Sprinkle with the chopped almonds.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place
seam side down on a greased baking sheet; pinch ends together to form a
ring. With scissors, cut from outside edge two-thirds of the way toward
center of ring at 1-in. intervals. Separate strips slightly; twist to allow
filling to show. Bake at 350 degrees F for 15-18 minutes or until golden
brown. Cool for 10 minutes before carefully removing from pan to a wire
rack.
32

Combine confectioners' sugar and orange juice; drizzle over warm coffee
cake. Garnish with sliced almonds.

Sunshine Salad
1/2 can apricot pie filling
1/2 small carton frozen whipped
dessert topping thawed
14 ounce can sweetened
condensed milk
1/4 cup fresh lemon juice
2 cans mandarin oranges drained
13-1/2 ounce can pineapple tidbits
drained
1/2 cup tiny marshmallows
1/2 cup chopped walnuts
1/4 cup shredded coconut
In a large bowl combine pie filling, whipped topping, condensed milk
and lemon juice.
Set aside a few oranges to decorate the top.
Fold in remainder of oranges into apricot mixture.
Also add pineapple, walnuts, and coconut.
Cover and chill overnight.

33

Imbolic Menu
Appetizer

Artichoke and Spinach Dip


Soup

Mixed Greens with a Poppy Seed Dressing


Main Dish

Leg of Lamb
Side Dishes

Crispy Roasted Potatoes Glazed Carrots


Beverages
34

Lemon Shake Up Lemon Drop


Dessert

Lemon Pie
Ritual Cakes

Imbolic Ritual Cakes


Put together by
Colleen M. Criswell
2008

4 cloves garlic 1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-sty le pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened

1 cup sugar
3 teaspoons ground mustard
1 teaspoon salt
2/3 cup rice vinegar
1/4 cup chopped white onion
2 cups vegetable oil
2 tablespoons poppy seeds
M ixed Green Salad

Glazed Carrots
3 cups baby carrots
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon brown sugar

Artichoke & Spinach Dip


1. Preheat oven to 350 degrees F (175 degrees C).
2. Place garlic in a small baking dish. Bake in the
preheated oven 20 to 30 minutes, until soft.
Remove from heat. When cool enough to touch,
squeeze softened garlic from skins.
3. In an 8x8 inch baking dish, spread the roasted
garlic, spinach, artichoke hearts, Alfredo-sty le
pasta sauce, mozzarella cheese, Parmesan
cheese and cream cheese.
4. Cover and bake in the preheated oven 30
minutes, or until cheeses are melted and bubbly.
Serve warm with pita bread triangles.

Mixed Greens with a


35

Poppy Seed Dressing


In a blender or food processor, combine sugar, ground mustard,
salt, rice vinegar, and onion. With the motor on, slowly add
vegetable oil in a slow, steady stream; whirling until dressing is
smooth and has a creamy texture. Add poppy seeds and blend
thoroughly. Store, covered, in refrigerator. Serve at room
temperature on a mixed green salad.

If Candlemas day be fairand bright,


Heat oil in a skillet over
medium-high heat. Saute
carrots in oil for about 10
minutes, or until tender. Stir
in balsamic vinegar and
brown sugar, mix to coat

Winter will haveanother flight.


and serve.

If Candlemasday be shower and rain,


Winter is gone and will not comeagain.
Lemon Drop
Lemon Shake Up
2 quarts water
2 lemons, sliced
1 cup sugar
white sugar 1 long strip of lemon zest 1 (1.5 fluid ounce) jigger citron vodka
1/2 ounce lime juice
1 ounce sweet and sour mix
1 cup crushed ice
Combine every thing into a large pitcher. Use a potato masher to mash the lemons in the water. Stir until sugar is dissolved. Let sit in fridge for at least 30 minutes to allow flavors to
come out. Strain and serve over ice.

1. M oisten the edges of a martini glass with a little lime juice, and then dip moistened edges into sugar. Place lemon zest
strip in glass.Combine vodka, lime juice, sweet and sour mix, and ice in a shaker. Shake vigorously, and strain into a martini
glass.

36

Leg of Lamb
1/4 cup honey
2 tablespoons prepared Dijonstyle mustard
2 tablespoons chopped fresh rosemary
1 teaspoon
freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon
coarse sea salt
In a small bowl, combine the honey, mustard, rosemary, ground black
pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and
marinate in the refrigerator overnight.
Preheat oven to 450 degrees F (230 degrees C).
Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
Bake at 450 degrees F (230
degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees
C) and roast for 55 to 60 more minutes for medium rare. The internal
temperature should be at least 145 degrees F (63 degrees C) when taken
with a meat
thermometer. Let the roast rest for about 10 minutes before carving.

37

Brigit, Wise One,We, your children, call to you.

38

Triple

Goddess,We,

your

children,

ask your

presence.

4 large baking potatoes,


peeled and quartered
1/2 teaspoon dried rosemary
1/2 cup lamb roast
drippings,
cooled to room temperature
salt to taste Lady, Smithy, We, your children, invite you here.

Crispy Roasted Potatoes


Preheat the oven to 425 degrees F (220 degrees C). Place the potatoes
in a large pan and fill with enough water to cover. Bring to a boil and cook
for about 10 minutes, just cooking partially.
Place the potatoes into a large lidded tub and pour in the lamb
drippings. Season with rosemary and salt. Close the lid and shake to coat
the potatoes. Pour them out onto a baking sheet.
Bake for 45 minutes in the preheated oven, or until dark brown and crispy.

Lemon Pie
Filling:
3 egg yolks
1 cup sugar, divided

39

6 tbsp cornstarch
1/4 tsp salt
2 cups water
2 tbsp butter
2 tsp grated lemon rind
5 Tbsp lemon juice
Crust:
9-inch pie shell, baked
Meringue:
6 egg whites Dash of salt 1/4 tsp vanilla Preheat the oven to 325 F. Combine the egg
yolks and 1/2 cup of the sugar in a small bowl.
In a double boiler, mix 1/2 cup sugar, cornstarch, salt and water.
Cook over boiling water until thick; stir
constantly. Cover.
Bring mixture to a boil; boil 1 minute. Stir
occasionally.
Spoon a little of the hot mixture into the egg yolk, stir quickly.
Beat the egg yolks in o the hot mixture. Cook 2
minutes; stir constantly. Remove the pan from the water; stir in the butter, lemon
rind and juice. Pour into the pie shell. Beat the egg whites and salt until foamy.
Add a little vanilla. Beat in the remaining sugar 1 Tbsp at a time; continue beating
until stiff and shiny.
Cover pie with the
meringue.
Make sure there are no gaps and the edges are sealed with the meringue.
Bake until delicately
browned, about 15 minutes.

40

41

Imbolc Ritual Cake


This is all done in one pan, so clean up is 1 3/4 cups all-purpose
flour
3/4 cup water
3/4 cup sugar
1/4 cup vegetable oil
2 tbs. Poppy seeds
1 tbs. grated lemon
peel
1 tsp. baking soda
2 tbs. lemon juice
1/2 tsp. salt
powdered sugar
a breeze!
Preheat oven to 350 degrees. M ix flour, sugar, poppy seeds, baking soda, and salt with a fork in an ungreased 9"x9"x2" baking
pan. Stir in the remaining ingredients, except the powdered sugar.
Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean, and the top is golden brown. Remove
from oven and cool. Sprinkle with powdered sugar.

42

Imbolic Chart
Other names
Imbolc, Imbolig, Imbolic, Candlemas, Oimealg, Briganatia, Lupercus,
Disting, Lupercalia

Energy
conception, initiation, inspiration

Herbs
Angelica, ashleaf, balsams, basil, bay, benzoin, blackberry, celandine,
chamomile, coltsfoot, coriander, dragon's blood, sage, garlic, heather, iris,
lemon, mastic, myrrh, rose hips, sunflower, tansy, vervain, violets, wheat,
witch hazel and all white or yellow flowers

Stones
Amethyst, Bloodstone, Clear Quartz, Citrine, Garnet, Green Tourmaline,
Hematite, Iron, Lodestone, Onyx, Red Zircon, Rose Quartz, Ruby,
Turquoise, Yellow Tourmaline.

Tarot Card
The Star

Goddess
Brigit, Bride, all virgin/maiden goddesses

Symbols
Candles, bonfire, Brigid's Crosses, Bride's Beds, Priapic
Wands (acorn-tipped), and Ploughs.

Incense
43

Basil, Bay, Benzoin, Chamomile, Cinnamon, Dragon's Blood,


Frankincense, Heather, Myrrh, Red Sandalwood, Sage, Wisteria, Vanilla,
Violet.

Symbolism
renewal, grown, purification, fertility, out with the old; in with the new

Colors
White, Pink, Red, Yellow, Light Green, Brown.

Foods:
Pumpkin seeds, sunflower seeds, poppy seed cakes, muffins, scones,
and breads, all dairy products, peppers, onions, garlic, raisins, spiced
wines and herbal teas.

Decorations
Snowflake cut-outs, white and yellow flowers, a crown of thirteen
candles, a sprig of evergreen, witches broom or besom, statue of Triple
Goddess in Her maiden phase.

Astrological association
When the Sun is at 15 degrees Aquarius

Kitchen Witch s' Spring Cleaning Spell


What You Need:
A New Broom
A Dust Pan
A New Mop
A Bucket
Salt
Magickal Floor Wash (I like using Dragon's Blood or Helping Hand) Dust Rags
Miscellaneous Cleansers (Oven, dusting, glass) Peaceful Home Oil
Lavender buds
44

4 White Candles
Sage and Lavender Smudge Stick New Table Cloth
New Kitchen Mats
Fresh Flowers
I always like to start my spring cleaning in the Kitchen.
First, open up the windows and if you can, the doors. Take the 4 candles
and anoint them with Peaceful Home oil. If you have an oil warmer, put a
few drops into the water. Turn on some peaceful music.
Next you will start at the top, dusting and cleaning your area, and work your
way down. For each item that has a purpose, such as the refrigerator or
stove or coffee pot, create a personalized chant or charm for these areas.
Imagine that all of the dirt and grime and crumbs are all of the negativity you
have built up over the winter months.
Now, call the corners, by placing a white candle at each corner of your
space.
Next, sprinkle salt and lavender buds on the floor.
Now sweep up the salt and lavender
Once your floor has been thoroughly swept, next take the bucket and fill
it with warm water. Pour in a little bit of the floor wash and mop the floor. I
love using the Dragon's Blood or Helping Hand wash, though there are other
washes you can get that are really nice too. (Check the school's bookstore)
Sprits of evil, unfriendly beings, unwanted guests, be gone! Leave
us, leave this place that the gods may enter! Go or be cast into the
outer darkness!
Go or be drowned in the watery abyss!
Go or be burned in the flames!
Go or be torn by the whirlwind!
By the powers of life, death and rebirth, so mote it be! I banish you. I
banish you. I banish you.
Be gone!
Next, make a statement of your intentions to the Spirit. Let it be known that
you intend yo reclaim your space for yourself and your family
Visualize the salt and lavender absorbing the negativity and neutralizing
it. Create a little chant as you sweep out the negative energy and sweep it
out the door into the wind. When you release these things say a little
blessing. You can even name each dust pan full such as Goodbye self
doubt, I am released from your bonds!
While moping, envision the positive energy entering in. Peaceful
vibrations and joy.
Create a little chant of happiness to say while you are moping. Don't forget
45

to also use this on the door frames and windowsills.


Now light the smudge stick
Finally, put the new tablecloth and floor mats down and thank the spirits
for joining you. You may want to use the candles in your centerpiece.
Fill the area with the sage smoke and say a little room blessing. Invite the
house spirits and guardian spirits to join you. This is also a good time to

clean up your kitchen altar!

Ostara Menu
Appetizer Three Cheese Deviled Eggs
Salad Sweet and Sour Spinach Salad
Main Course Stout Corned Beef
Side Dishes Asparagus with Vinegrette Roasted Potatoes,
Carrots, Onions and Cabbage
Beverages Fuzzy Peach Bunny Egg Nog
Dessert Egg Custard Pie
Ritual Cakes Persephone Rising Popovers

46

Put together by
Colleen M. Criswell
2008

Three Cheese DeviledF Eggs F


6 Hard cooked eggs
3/4 cup mayonnaise
2 tablespoons finely
shredded Monterey
Jack cheese
2 tablespoons finely
shredded Swiss
cheese
2 tablespoons minced
chives, divided
1/8 teaspoon ground
mustard
1/8 teaspoon pepper
2 ounces processed
cheese food (eg.
Velveeta), cubed
1 dash paprika
Cut eggs in half

47

lengthwise. Remove
yolks; set whites aside. FIn a bowl, mash the yolks. Add the mayonnaise,

shredded cheeses, 1
tablespoon chives, Fmustard and pepper.
In a microwave-safe
bowl, melt the process
cheese on high for 1-2 Fminutes; stir until smooth. Stir into yolk mixture. Pipe
or spoon into egg

whites. Sprinkle with F


paprika and remaining chives. Refrigerate until

serving. F
Sweet-Sour Spinach Salad
1 cup sugar
1 tablespoon allpurpose flour
1/4 teaspoon ground mustard
Dash salt
1/3 cup cold water
1/3 cup white
vinegar
1 egg, lightly beaten
18 cups fresh
spinach, torn
3 hard-cooked eggs,
sliced
1/2 pound sliced
bacon, cooked and
crumbled
4 slices red onion,
separated into rings In a small saucepan, combine the sugar, flour, mustard and salt. Gradually stir in water and vinegar until
smooth. Bring to a boil; cook and stir for 2 minutes or until
thickened. Remove from the heat. Gradually stir a small amount of hot dressing into beaten egg; return all to the pan, stirring
constantly. Bring to a gentle boil.
Place spinach in a large salad bowl. Drizzle with warm dressing; toss to coat. Top with the hard-cooked eggs, bacon and
onion. Serve immediately.
Eostre, or Ostara, is the northern European goddess of Spring and Dawn. She wears an amulet at her neck bearing the image of her totem Rabbit, that most fertile and prolific of
animals. In her hands she holds the py sanky eggs, another potent sy mbol of rebirth

Fluffy Bunny
(Non- Alcoholic)

1 (12 fluid ounce) can or bottle lemonlime flavored carbonated


beverage

48

2 canned peach halves


1 teaspoon fresh lemon juice
2 scoops vanilla ice cream
1/4 cup crushed ice
In a blender
combine lemonlime soda, peach halves and lemon juice. Blend until smooth
and pour into glasses.
Serve topped
with the vanilla ice-cream and crushed ice.

Fluffy Bunny
(Alcoholic)

1 cup ice
1/4 cup peach schnapps
1 scoop of peach ice
cream
cup peach juice or peach flavored soda
In a blender
combine all
ingredients and blend until
smooth.

49

Egg Nog
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg Combine milk, cloves, 1/2 teaspoon
vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5
minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until
fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into
saucepan. Cook over medium heat, stirring constantly for 3 minutes, or
until thick. Do not allow mixture to boil. Strain to remove cloves, and let
cool for about an hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate
overnight before serving.

Egg CustardPie
1 (9 inch) unbaked pie crust
3 eggs, beaten
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg white
2 1/2 cups scalded milk
1/4 teaspoon ground nutmeg
3 drops yellow food coloring (optional)
Preheat oven to 400 degrees F (205 degrees C).
Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the
scalded milk. For more yellow color, add few drops yellow food coloring.
Line pie pan with pastry, and brush inside bottom and sides of shell with
egg white to help prevent a soggy crust. Pour custard mixture into piecrust.

50

Sprinkle with
nutmeg.

Bake for 30 to 35 minutes, or until a knife inserted near center


comes out clean. Cool on rack.

Asparagus in a Vinaigrette
1 1/2 lb fresh asparagus tips
1/4 cup soy sauce
1/4 cup wine vinegar
2 Tbsp salad oil
1/4 cup sugar
1 cup chopped hazelnuts Salt
Pepper
Bring the asparagus to a simmer in a saucepan.
Cook until tender.
Drain.
Combine the soy sauce, vinegar, oil, sugar, nuts, salt and peper in a mediumsized bowl.
Stir in asparagus.
Serve warm or chilled.
Yeild: 4 servings
51

AA
k
Stout Corned Beef
4 pounds corned beef brisket
1 cup brown sugar
2 (12 fluid ounce) cans or bottles Irish stout beer (e.g.
Guinness)
2 large white
onions, quartered
1 lb baby carrots
1 small head of cabbage, quartered
6 small red
potatoes, washed and quartered
1. Preheat oven to 300 degrees F (150 degrees C). Rinse the beef
completely and pat dry. Rub the brown sugar into the beef.
2. Put corned beef in a large pot on the stove and add beer and enough
water to cover. Add packet of spices that came with the meat. Put on
medium low heat and allow to boil for 15 to 30 minutes.
3. In a large roasting pan, layer the carrots, potatoes and onions. Next
put the
cabbage, cut side up.
4. Place the beef brisket on top of the cabbage and pour all the liquid
from the pot over the beef and vegetables.
5. Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to
rest 5 minutes before slicing

52

Persephone Rising Popovers


3 eggs, well beaten
1 cup milk
2 Tbsp butter, melted
1 tsp sugar
1 cup flour
butter or fruit compote or jam
Preheat oven 425F
Mix together all the ingredients except flour. Then add the flour using a
whisk to avoid lumps. Butter a muffin tin or popover pan generously.
Individual custard cups work well, too; you will need 8. Fill the tins or cups
1/3 full.
Bake for 15 minutes, then turn down to 350 and bake 10-15 minutes for
a muffin pan, 15-20 minutes for a popover pan or custard cups. The
popovers should be golden brown and firm.
As soon as you take them from the oven, pierce the tops with a sharp
knife to release the steam. Run a knife around the edges, pull out and serve.
Hail Persephone,

53

Goddess of fire and earth,


Queen of Shadows, Queen of Light!
Flame of the Underworld,
bless me with the serpent's lesson:
to change, to be reborn.
Bless me with laurel
and with pomegranate.
Hold your torches high,
light my path to power.
Blessed be Persephone,
Goddess of deepest wisdom.
Invocation by Lunaea

Ostara Chart
Other Names:
Ostre, Alban Eiler, Mean Earraigh, Pasch, Caisg, Pess
Goddesses:
all love, virgin, and fertility Goddesses; Anna Perenna (Roman),
Aphrodite (Greek),
Astarte (Canaanite), Athena (Greek), Cybele (Greco-Roman), Blodeuwedd,
Eostre
(Teutonic), Flidais (Irish), Gaia (Greek),
Hera, Ishtar (Assyro-Babylonian), Isis (Egyptian), Libera (Roman),
Minerva (Roman), The Muses (Greek), Persephone (Greek), Renpet
(Egyptian), Venus (Roman)
Plants
54

Hard-boiled eggs, honey cakes, fresh fruits, milk punch, leafy green
vegetables, dairy foods, apples, nuts, flower dishes, sprouts
Date:
Date: 22 in Northern Hemisphere) or when the Sun is 1 degree Aries.
Gods:
all love, song & dance, and fertility Gods; Adonis (Greek), Attis
(GrecoRoman), Cernunnos
(Celtic), The Great Horned God (European), Liber (Roman), Mars
(Roman), Mithras (Persian), Odin (Norse), Osiris (Egyptian), Thoth, Pan
(Greek), the Green Man
Colors:
Light green, lemon yellow, and pale pink
Symbolism:
The beginning of spring, new life and rebirth, the God and Goddess in
Their youth, balance, fertility
Symbols:
Eggs, rabbits, flowers, lambs

Stones:
Amethyst, aquamarine, bloodstone, red jasper
Animals and mythical beasts:
55

Rabbits, snakes, unicorns , lamb


Decorations:
Daffodils, tulips, violet, iris, narcissus, any spring flowers, eggs,
butterflies,
cocoons
Planetary ruler:
Mars
Incense and oils:
African violet, jasmine, rose, strawberry, lotus, magnolia, ginger and
any flower
Plants & herbs:
Acorn, celandine, cinquefoil, crocus, daffodil, dogwood, Easter lily,
gorse, honeysuckle, iris, jasmine, jonquils, narcissus, olive, peony, rose,
tansy,
violets, woodruff and all spring flowers
Spell/ritual work:
Garden/plant
blessings,
balance,
growth,
communication

Beltane Menu
Appetizer Bloody Mary Bites
Salad Strawberry-Spinach Salad
Main Dish Roasted Chicken with Lemon and Herbs
Side Dishes Noodles in Faerie Butter Spring Vegetables
Beverages Faerie Nectar Sangria
Dessert Beltane Cream Pie

56

Ritual Cakes Fried Honey Cakes Put together by Colleen


M. Criswell 2008

57

Bloody Mary Bites


1 pint cherry
tomatoes
2 tablespoons hot
pepper sauce
1 cup vodka
2 tablespoons lemon
pepper
2 tablespoons celery
salt
Remove the stems from the
tomatoes, use a toothpick to poke
some holes through the skin and
put them in a shallow bowl. Pour
vodka over them so that they are
covered. Stir in the hot pepper
sauce. Cover, and refrigerate
overnight.
To serve, mix together the lemon
pepper and celery salt in a small
dish. Serve tomatoes floating in
vodka. Provide toothpicks so that
your guests may pick up the
tomatoes and dip them in the
seasoning before eating.
For non-alcoholic version, float in
water.

58

iiiiiiiiiiiiiiiii
Spring Vegetable Mix Spring Strawberry Spinach Salad
2 tablespoons butter
1 cup frozen pearl onions
3 cups fresh asparagus, cut into 1-inch pieces
1 cup fresh carrots, peeled and cut into 1/4-inch coins
1 cup fresh snow peas, stemmed
1 cup frozen artichokes
1/2 teaspoon salt
1 cup frozen green peas
59

1/2 cup thinly sliced green scallion tops (snipping with scissors works
well)
Black pepper, to tast e Heat butter in a large, deep saute pan over
medium-high heat. Carefully add pearl onions; saute until golden brown,
about 5 minutes. Remove pan from heat. (Can be prepared to this point a
couple of hours ahead.) Add asparagus, carrots, snow peas, artichokes, salt
and 1/2 cup water to pan. Return to high heat; cover and cook until
vegetables start to steam. Steam,
covered, until almost tender, about 5 minutes. Add peas; continue to steam
until
vegetables are just tender, about 1 minute longer. Stir in scallion tops, and
season with pepper and more salt, if necessary. Serve
immediately.
1 bunch spinach, rinsed
10 large strawberries, sliced
1 small red onion, sliced and separated into rings
1/2 cup white sugar
1 teaspoon salt
1/3 cup red wine vinegar
1/3 cup Balsamic vinegar
1 cup vegetable oil
1 tablespoon poppy seeds
1 small can of mandarin oranges, drained
Blue cheese, crumbled
Toasted almond slivers
In a large bowl, mix the spinach, onion and strawberries.
In a blender, place the sugar, salt,
vinegar, and oil, and blend until smooth.
Stir in the poppy seeds.
Pour over the
spinach and
strawberries, and toss to coat.
Sprinkle with
Blue cheese and toasted almonds.

iiiiiiiiiiiiiiiii

60

Sangria
2 (750 milliliter) bottles red wine
1 cup rum, divided
2 cups orange juice , divided
1 cup triple sec, divided
1 cup white sugar
1 pint fresh strawberries, sliced
1 (20 ounce) can pineapple chunks in juice
1 (10 ounce) jar maraschino cherries, drained
In a large pitcher, mix the red wine, 2 cups rum, 2 cups orange juice, and
sugar. Refrigerate 8 hours, or overnight.
In a large bowl, mix the strawberries, pineapple chunks, and maraschino
cherries. Cover with 2 cups rum and 2 cups orange juice. Refrigerate 8
hours, or overnight.
Drain the fruit (reserve the liquid if desired). Mix the fruit into the
pitcher with the sangria to serve
61

Faerie Nectar
2 cups milk
1 Tablespoon honey
1 tsp vanilla extract cinnamon or nutmeg Warm milk, be careful not to boil
it. In each mug add your honey and vanilla. Sprinkle with cinnamon or
nutmeg.

Noodles in Faerie Butter


4 hard-boiled egg yolks
2 tablespoons orange flower water (optional)
1/2 cup sugar
1/2 cup sweet butter, softened
1 lb. noodles (any kind), cooked
1 teaspoon dried thyme
1 teaspoon dried sweet basil
1 orange, sliced (garnish)
Beat the egg yolks, sugar, butter, thyme, basil, and orange water in a small
bowl until smooth.
Mix enough of the butter with the hot noodles to coat the noodles with a
golden-yellow color.
Garnish with orange slices.

Roasted Lemon Chicken With


Lemon and Herbs
2 teaspoons Italian
62

seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1 teaspoon garlic powder 1/2 teaspoon ground black pepper
1 (3 pound) whole
chicken
2 lemons
2 tablespoons olive oil
Preheat oven to 350 degrees F (175 degrees C).
Combine the seasoning, salt, mustard powder, garlic powder and black
pepper; set aside. Rinse the chicken thoroughly, and remove the giblets.
Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of
the spice mixture inside the chicken. Rub the remaining mixture on the
outside of the chicken.
Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with
the olive oil. Drizzle this oil/juice mixture over the chicken. Placed the
squeezed lemons inside the chicken.
Bake in the preheated oven for 1 1/2 hours, or until juices run clear,
basting several times with the remaining oil mixture.

iiiiiiiiiiii Beltane Cream Pie

63

Fried Honey
1 cup milk
1 cup cream
cup butter
3 Tbsp cornstarch
64

1 cups sugar
1 tsp vanilla
Ground Nutmeg
Pre-baked prepared pie crust
Melt butter in pan over medium heat.
1/2 cup sweet white wine
In separate bowl add milk to cornstarch, making sure it is fully
dissolved. Add this and all other ingredients to pan, except vanilla and
nutmeg. Stir till mixture becomes thick.
Remove from heat and stir in vanilla. Pour mixture into pie crust and
sprinkle with nutmeg.
Serve chilled. 1 egg
2/3 cup flour
1/8 tsp cinnamon
1/8 tsp salt
2 Tbsp sugar 1 cup honey

Cakes
Beat the wine and eggs in a medium bowl.
Combine the flour, cinnamon and salt and sugar in a small bowl. Stir into the
egg mixture. Let stand 30 minutes.
Combine the honey and nutmeg in a small bowl.
Heat 1/2 inch of the oil in a frying pan until hot but not smoking. Drop the
batter into the oil 1 Tbsp full at a time; fry until golden brown.
Drain on paper towels.
Dip into the honey.
1/8 tsp nutmeg
(M cCoy, Edain, The Sabbats: A New Approach to living the Old Ways page 134)

Oil for frying Leave a few as an offering for the fae!

Beltane Chart
Symbolism Symbols Food
The Union of the Goddess and the God, Fertility in all things.
Maypole, Mayday baskets, bonfires, flowers, ribbons, flower crowns,
fairies.
dairy foods, foods made with flowers, red fruits such as strawberries and
cherries, green herbal salads, red or pink wine punch, may bowl (an ice
65

bowl decorated with spring flowers and filled with may wine), large round
oatmeal or barley cakes (known as Beltane cakes or Bannocks), shellfish
and other aphrodisiacs.
Herbs Incense and oils Colors
Rose, elder, mugwort, mint, lily of the valley, foxglove, broom,
hawthorne, almond, angelica, bluebells, daisy, marigold,
frankincense, lilac, yellow cowslips, thyme.
Red, white, green, yellow. Rose, sandalwood, frankincense, lilac, mint.
Stones Animals Mythical creatures Emerald, malachite, carnelian, amber,
sapphire, rose quartz. Faeries, Pegasus, satyrs, giants. bee, goat, cat, lynx,
horse, leopard, swallow, dove, swan. Goddesses Gods Decorations
all fertility, flower, song and dance, hunting, and virginmother
Goddesses; Aphrodite (Greek), Artemis (Greek), Belili (Sumerian),
Bloddeuwedd (Welsh), Cybele (Greek), Damara (English), Danu (Irish),
Diana (Greek), Fand (ManxIrish), Flidais (Irish), Flora (Roman),
Frigg/Freya (Norse), Ishtar (Assyro-Babylonian), Rhea (Greek), Rhiannon
all fertility, love, hunting, and young father Gods; Baal (Phoenician), Bel
(Sumerian), Cernunnos (Celtic), Cupid (Roman), Eros (Greek), Faunus
(Roman), Frey (Norse), The Great Horned God (European), Herne
(English), Orion (Greek), Pan (Greek)
maypole, lots of flowers, flower wreaths, ribbons.
(Welsh), Venus (Roman)

A Romantic Evening
66

Strawberries and Whipped Cream Chocolates


Assorted Crackers Assorted Cheese Cubes
Champagne Roses
Light a bunch of candles, put on some soft and romantic
music, turn off the phone and lock the door.

Spend the night with your lover and have a lovely time.
Midsummer Menu yyyyy
Appetizer
Solstice Carrots
Watermelon Boat
Peachy Summer Salsa

yyyyy
Salad
67

Seven Layer Salad

yyyyy
Main Course
Red Wine and Orange Marinated Beef Skewers Rosemary Ranch Chicken
Kabobs

yyyyy
Side Dishes
Vegetable Orzo
Sweet Grilled Corn
True-Blue Potato Salad

yyyyy
Beverages
Starlit Summer Smoothie Summer Peach Cocktail Midsummer Delight
Cocktail

yyyyy
Dessert
Red, White & Blueberry Pie

68

yyyyy
Ritual Cakes
Midsummer Cookies

Peachy Avocado Salsa


1 (15 oz) can sliced
peaches, drained
and diced
1 medium ripe
avocado, diced
1 Tbsp lime juice
2 c diced, seeded
2 Tbsp minced fresh
cilantro or parsley
1 Tbsp cider vinegar
1 tsp seeded chopped
jalapeo pepper*
1 garlic clove, minced
tsp salt
tomato
c diced onion
In a bowl, combine the peaches, avocado and
lime juice. Add the remaining ingredients;
lightly toss just until combined. Refrigerate for
at least 30 minutes. Serve with tortilla chips,
fish or chicken
*When cutting or seeding hot peppers, use
rubber or plastic gloves to protect your hands.
Avoid touching your face.

69

Midsummer Cookies
by Akasha Ap Emrys
c softened butter
2c brown sugar
2 eggs
1Tbsp lemon juice
2Tbsp grated lemon rind
2c sifted flour
1c finely chopped pecans
Cream butter in a large nonmetallic mixing bowl.
Gradually add the brown sugar, mixing well.
Add eggs, lemon juice, and rind, then mix well until mixture is well
blended. Cover the bowl with a white or yellow towel or cloth napkin, and
refrigerate
70

overnight.
The next day, shape dough into 1" balls and place
approx 3" apart on a greased cookie sheet.
Bake at 375 degrees for abut 20 minutes.
Cool on racks.

yyyyyyyyyy
Solstice Carrots
5 cups diced carrots
tsp pepper
cup heavy cream
cup butter, melted
tsp garlic powder
tsp salt
Sour Cream
2 cups baby carrots

Cook the diced carrots until tender. Drain. Place in a blender or food
processor. Add cream, butter, garlic, and salt. Puree until smooth. In the
center of a serving platter, place the pureed carrots in a mound. Place a
dollop of sour cream in the center. Arrange the baby carrots around it to
form the solar disk
Starlit Summer Smoothie
12 red seedless grapes
cup milk
6 oz peach yogurt or peach ice cream
2 tbsp white sugar
2 tsp vanilla extract
1 cup ice
71

In a blender, mix the grapes, milk, peach yogurt, sugar, vanilla, and ice.
Blend until smooth

y
Red Wine and Orange Marinated Beef Skewers
2 cups red wine
1/2 cup steak sauce (e.g. A-1)
3 oranges, sliced into rounds
1 bunch green onions, sliced
4 small red chili peppers, seeded and finely chopped
4 large cloves garlic, minced
1 1/2 teaspoons ground ginger
salt and pepper, to taste

3 pounds beef sirloin steak, boneless, cut across the


grain into 1/4 inch strips
1. Combine the red wine and steak sauce in a large bowl. Stir in the
orange slices, green onions, chili peppers, garlic, and ginger. Season with
salt and pepper to taste.
72

2. Place steak strips in a shallow dish and pour marinade over meat. Cover,
and refrigerate 8 hours.
3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4
inches from heat. Soak wooden or bamboo skewers in water for 30 minutes
to prevent them from burning.
4. Remove steak from marinade, and discard; thread meat onto skewers.
Arrange skewers on prepared grill, and cook until meat is no longer pink
and juices run clear, 7 to 10 minutes.
5. Garnish with fresh berries, orange slices, and a mint leaf.

yyyyyyyyyy

Vegetable Orzo
1 cup orzo pasta
2 tablespoons extra virgin olive oil
1/2 red onion, chopped
2 cloves garlic, minced
1 cup chopped carrot
1 small zucchini, quartered and sliced
2 tablespoons balsamic vinegar
salt and pepper to taste
1 lemon, juiced
1. Bring a large pot of lightly salted water to boil. Add orzo, and cook
until al dente, about 8 to 10 minutes. Drain, and set aside.
2. Meanwhile, warm olive oil in a large skillet over medium heat. Stir in
onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook
for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan.
Reduce heat to medium low, and season with salt and pepper. Add orzo to
skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon
juice.
73

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8 ears sweet corn, husk and silk removed
1 Tbsp sugar
1 1/2 tablespoons macadamia nut oil
1/2 cup melted butter
2 tablespoons minced garlic
1 teaspoon crushed rosemary
Sweet Grilled Corn
1 teaspoon rubbed sage
1 teaspoon dried basil
1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1/2 cup grated Parmesan cheese
1. Soak corn in cold water and a tablespoon of sugar for 1 to 3 hours.
2. Stir together macadamia nut oil and melted butter in a bowl. Season
with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in
Parmesan cheese.
3. Drain corn and pat dry. Spread butter mixture evenly over each ear of
corn, and place each piece on a square of aluminum foil. Tightly wrap
each ear and puncture to allow excess steam to escape while grilling.
4. Preheat an outdoor grill for medium heat.
5. Grill the corn cobs until tender, about 20 to 30 minutes, turning
frequently. Remove from the grill and check for doneness; if the corn is
not done, continue cooking an additional 5 minutes.

Red, White & Blueberry Pie


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(from Pampered Chef)

package (15 ounces) refrigerated pie crust (1 crust)


1 quart fresh strawberries, divided 4 squares (1 ounce each) white
chocolate for baking
1 package (8 ounces) reduced-fat cream cheese (Neufchatel), softened
cup cold milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1 cups fresh blueberries
1 cup thawed, frozen light whipped topping
1 . Preheat oven to 425F. Let pie crust stand at room temperature 15
minutes. Gently unfold onto lightly floured surface. Roll to an 11 1/2-inch
circle using Baker's Roller. Place crust in Deep Dish Pie Plate,
pressing dough into bottom and up sides. Prick bottom and sides using
pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
2. Rinse strawberries and pat dry on paper towels. Select eight uniformly
sized strawberries for dipping; cut in half through stem ends using Paring
Knife. Set aside. Hull remaining strawberries; slice using Egg Slicer Plus.
3. Melt white chocolate in Small Micro-Cooker, uncovered, on HIGH 1
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minute, stirring every 10 seconds, until chocolate is melted and smooth. Do


not overheat. Dip strawberry halves in melted chocolate; place on a sheet of
Parchment Paper, cut side down. Refrigerate 15 minutes or until set. 4.
Using Skinny Scraper, scrape remaining melted chocolate over bottom of
prepared pie crust, spreading evenly to coat entire bottom and sides of
crust. Layer sliced strawberries over bottom of crust.
5. Beat cream cheese in Classic Batter Bowl with Stainless Steel Whisk
until smooth. Gradually whisk in milk until well blended. Add pudding mix;
whisk until mixture begins to thicken. Spread mixture evenly over
strawberries using Classic Scraper.
6. Arrange blueberries evenly over top of pie filling. Attach open star tip to
Easy Accent Decorator and fill with whipped topping. Pipe topping
evenly around edge of pie. Place dipped strawberry halves on whipped
topping border. Refrigerate until ready to serve. Cut into wedges using Slice
'N Serve.

Seven Layer Salad


1 pound turkey bacon
1 large head iceberg lettuce - rinsed, dried, and chopped
1 red onion, chopped
1 (10 ounce) package frozen green peas, thawed
10 ounces shredded Cheddar cheese
1 cup chopped cauliflower
1 1/4 cups mayonnaise
2 tablespoons white sugar
2/3 cup grated Parmesan cheese
1. Place bacon in a large, deep skillet. Cook over medium high heat until
evenly brown. Crumble and set aside.
2. In a large flat bowl, place the chopped lettuce and top with a layer of
onion, peas, shredded cheese, cauliflower and bacon.
3. Prepare the dressing by whisking together the
mayonnaise, sugar and
Parmesan cheese. Drizzle over salad and refrigerate until chilled.

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Watermelon Boat
1 whole large watermelon
1 lb strawberries, hulled
1 pt blueberries
1 (8 oz) can mandarin oranges
1 cup shredded coconut
1 lb seedless green grapes
Other fruits that you may want to add apples not skinned in red, green and
yellow, peaches, pineapple, black or red grapes, nectarines, mango, papaya,
kiwi
Carefully cut the watermelon so that a basket is formed.
Further embellishing can be done with a small knife.
Hollow out the melon using a melon baller; remove as many seeds as
possible.
Combine melon balls, strawberries, blueberries, oranges (include the
juice), coconut and grapes in a large bowl. Remember to spritz any fruit that
may brown such as apples and bananas, lightly with a little lemon juice.
Spoon into watermelon basket.

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Rosemary Chicken Ranch Kabobs


1 cup olive oil
1 cup ranch dressing
6 tablespoons Worcestershire sauce
2 tablespoon minced fresh rosemary 4 teaspoons salt 2 tablespoon white
sugar, or to taste 2 teaspoon lemon juice (optional)
2 teaspoon white vinegar 5 skinless, boneless chicken breast teaspoon
ground black pepper, or to halves - cut into 1 inch cubes taste Veggie pieces
cut up into 1-inch cubes (such as Vidalia onion, red and green bell pepper,
button mushrooms and yellow squash)
1. In a medium bowl, stir together the olive oil, ranch dressing,
Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper,
and sugar. Let stand for 5 minutes. Pour into a separate bowl. Place
chicken in one bowl and the veggies in the other bowl, and stir to coat with
the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread chicken and veggies
onto skewers and discard chicken marinade.
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the
chicken is no longer pink in the center, and the juices run clear. Baste with
the marinade that the veggies were in.

Summer Peach
1 oz peach schnapps
2 oz orange juice
1 scoops orange sherbet
2 oz cranberry juice
scoop crushed ice
Combine ice, sherbet, orange juice and peach schnapps in a
blender, and blend until smooth. Pour cranberry juice into
the bottom of a hurricane or other tall glass, add mixture on
top, and serve.

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Midsummer Delight
1 oz coconut rum
1 oz raspberry liqueur
oz pineapple juice
79

oz cranberry juice
1 splash orange juice
Shake all ingredients (except orange juice) together with ice in a
cocktail shaker. Strain into a Collins glass filled with ice cubes, add orange
juice and serve.
If we shadows have offended, Think but this, and all is mended, That
you have but slumber'd here While these visions did appear.
And this weak and idle theme,
No more yielding but a dream,
Gentles, do not reprehend: if you pardon, we will mend:
And, as I am an honest Puck, If we have unearned luck Now to 'scape the
serpent's tongue, We will make amends ere long;
Else the Puck a liar call; So, good night unto you all. Give me your
hands, if we be friends, And Robin shall restore amends. Shakespeare Midsummer Night's Dream

Litha Correspondence Chart


Names: Litha, Midsummer, Solstice, Alban Heriun
Date: The summer solstice or when the sun is one-degree Cancer.
Deities: all Father Gods and Mother Goddesses, Pregnant Goddesses
and Sun Deities; Aphrodite, Astarte, Freya, Hathor, Ishtar, Venus and other
Goddesses who preside over love, passion and beauty; Athena, Artemis,
Dana, Kali, Isis, Juno, Apollo, Dagda, Gwydion, Helios, Llew, Oak/Holly
King, Lugh, Ra, Sol, Zeus, Prometheus, Ares, and Thor.
Ritual workings: Self-dedication, rededication, pet blessings, focus on love,
marriage and divination.
Colors: white, red, maize yellow or golden yellow, green, blue and tan.
Gemstones: all green gemstones, especially emerald and jade, tiger's eye,
lapus lazuli and diamonds.
Plants/herbs: oak, mistletoe, frankincense, lemon, sandalwood,
heliotrope, ivy, copal, saffron, galangal, laurel and ylang-ylang; carnation,
chamomile, cinquefoil, daisy, elder, fennel, hemp, honeysuckle, larkspur,
lavender, lily, male fern, mugwort, pine, roses, Saint John's wort, wild
thyme, wisteria and verbena, vervain,
Incense: Lemon, Myrrh, Pine, Rose, Wisteria, Frankincense , Pine, Vanilla
Foods: honey, fresh vegetables of all kinds and fresh fruits such as
lemons and oranges, pumpernickel bread as well as Summer squash and any
yellow or orange colored foods. Flaming foods are also appropriate.
Traditional drinks are ale, mead, and fresh fruit juice of any kind.
Animals: robins, wrens, all Summer birds, horses and cattle. Mythical
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creatures include satyrs, faeries, firebirds, dragons, thunderbirds and


manticores. Traditional foods- Seasonal fruits and vegetables, corn cakes,
honey cakes, honey. Other foods depend on a persons tradition or
individual tastes.

Lammas Menu
Appetizer Vegetable Pasties Salad Blackberry Spinach Salad
with Balsamic Tomato Dressing
Main Course Sheppard's Pie
Side Dish Web of Life Perfect Corn Bread
Beverages Harvest Sangria Cream Raspberry Sipper
Dessert Bread Pudding with Whiskey Sauce Ritual Cakes
Gingerbread Cookies
1 cup sifted all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt

Perfect Corn Bread


1 cup yellow corn meal
2 eggs
1 cup milk
1/4 cup shortening
Sift flour with sugar, baking powder, and salt;
stir
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in cornmeal.
Add eggs, milk, and shortening.
Beat with rotary or electric beater till just
smooth.
(Do not over beat.)
Pour into greased 9x9x2 inch pan.
Bake at 425 degrees for 20 to 25 minutes.
Corn Sticks: Spoon batter into greased cornstick
pans, filling 2/3 full.
Bake in hot oven (425) 12 to 15 minutes.

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Bread Pudding with Whiskey Sauce

83

6 eggs, lightly beaten


1 1/2 cups white sugar
4 cups milk
1 cup heavy cream
1 tablespoon vanilla extract
1/2 tablespoon ground cinnamon 1 (1 pound) loaf bread, cut into 1 inch
cubes
1/2 cup golden raisins
1 1/2 cups white sugar
3/4 cup butter
3/4 cup corn syrup
1/2 cup whiskey
Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream,
vanilla extract and cinnamon. Whip until smooth. Arrange bread cubes in a
medium baking dish, and top with golden raisins. Cover with the whipped
mixture. Allow the bread to become saturated with the mixture.
Bake 45 minutes in the preheated oven, until lightly browned. To make the
sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat.
Remove from heat when thoroughly blended, and whisk in the whiskey.
Serve warm over bread pudding.
1 onion, diced
1 clove garlic, minced
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1/8 tsp dried thyme


1/8 tsp dried basil
1 bay leaf, crushed
1 tsp pepper
Salt
thickens.
Pour over the spaghetti.

Web of Life
2 Tbsp olive oil
3 Tbsp lemon juice
1/2 cup wine vinegar
1/2 cup broth, any kind
2 Tbsp butter
1 tsp cornstarch
1 lb spaghetti, cooked
Saute the onion, garlic, thyme, basil, bay
leaf,
pepper, and salt in the olive oil until the onion
is
tender.
Stir in the lemon juice, vinegar, broth and
butter.
Cook for 5 minutes.
Mix in the cornstarch; simmer until the sauce

85

Gingerbread Cookies

86

2 1/2 cups all-purpose flour


1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/4 teaspoon ground allspice
1 egg
1 cup firmly packed brown sugar
2/3 cup dark molasses
6 tablespoons softened butter Raisins for decoration
Sift together all the dry ingredients (everything in the ingredient list up
to the allspice), and mix them up. Then, in a separate bowl, beat together the
wet ingredients (everything from the egg to the butter). Once the second
mixture is beaten uniformly, add the dry ingredients little by little to the wet
87

mix, stirring until well-blended. Cover the mixture and refrigerate it for one
hour. Preheat the oven to 350F. Sift some flour onto a board and the rolling
pin to avoid having the dough stick, and roll out a portion of the dough onto
the board, down to 1/4-inch thickness. Use a 2-inch cookie cutter shaped
like a man to cut out cookies, and place them onto a buttered cookie sheet,
one inch apart. (Or you can make the men yourself using just your hands,
pressing the shape out how you like.) Decorate the cookies with raisins for
eyes, nose, mouth, and buttons, if you desire. Bake them for 8 minutes, or
until firm. Cool on a wire rack.
Note: If you'd rather not use raisins, you can always use frosting or
another form of decoration to make these into gingerbread men, OR if you'd
rather just have gingerbread (without making them "men"), you can just bake
squares of it the same way.

Shepherd's Pie
4 large potatoes, peeled and
cubed
1 tablespoon butter
1 tablespoon finely chopped
onion
cup shredded Cheddar cheese
salt and pepper to taste
10 oz frozen peas and carrots
1 pound lean ground beef
cup Worcestershire sauce
2 tablespoons all-purpose flour
1 tablespoon ketchup
1 packet brown gravy mix
c beef broth
cup shredded Cheddar
cheese
mix
1 tablespoon vegetable oil
1 onion, chopped

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Bring a large pot of salted water to a boil. Add potatoes and cook until
tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely
chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to
taste; set aside.
Prepare peas and carrots as explained on bag's instructions, drain and set
aside. Drain and set aside. Preheat oven to 375 degrees F (190 degrees C.)
Heat oil in a large frying pan. Add onion and cook until clear. Add ground
beef and Worcestershire and cook until well browned. Pour off excess fat,
then stir in flour and cook 1 minute. Add ketchup, broth and gravy mix.
Bring to a boil, reduce heat and simmer for 5 minutes.
Spread the ground beef in an even layer on the bottom of a 2 quart casserole
dish. Next, spread a layer of peas and carrots. Top with the mashed potato
mixture and sprinkle with remaining shredded cheese. Bake in the
preheated oven for 20 minutes, or until golden
brown

Blackberry Spinach Salad


3 cups baby spinach, rinsed and dried
pint fresh blackberries pt red raspberries
6 ounces crumbled feta cheese
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1 green onion, sliced


1/4 cup finely chopped walnuts (optional)
1/2 cup edible flowers (optional)
In a large bowl, toss together baby spinach,,
feta cheese green onion, and walnuts. At the end
gently fold in berries so not to crush them.
Garnish with edible flowers such as violets,
narcissus, or marigolds

Tomato-Balsamic Salad Dressing


3/4 cup tomato juice
1/4 cup balsamic vinegar or red wine vinegar
1 envelope Italian salad dressing mix
2 teaspoons sugar

In a jar with
a tight-fitting lid, combine all
ingredients;
shake
well.
Store
refrigerator.

90

in

the

Vegetable Cornish Pasties


1 recipe whole wheat pastry for a double crust
1/4 cup butter
1 onion, thinly sliced
1 carrot, sliced thin
1 turnip, peeled and diced
1 large potato, peeled and diced
1/4 pound mushrooms, chopped 2 tablespoons water
1 teaspoon yeast extract spread 1/4 cup milk
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1 egg
1/4 pound shredded Cheddar cheese salt and pepper to taste
1 egg, beaten
Preheat oven to 400 degrees F (200 degrees C).
Divide pastry dough into four equal portions and roll each one out in a
square shape. Set pastry aside to rest.
Place a large skillet over medium heat. Add butter or margarine and allow
to melt. Add onion and saute for 5 minutes, until translucent and beginning to
brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and
cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally. In
a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this
mixture into cooked vegetables. Continue to stir until mixture thickens. Add
cheese, and salt and pepper to taste. Set aside to cool.
Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally
and seal edges. Brush tops of pastry with beaten egg.
Place pasties on a baking sheet and bake in preheated oven for 30 minutes,
until pastry is golden brown.
4 - 5 tbsp sugar
2 oranges
1 cup orange juice
3 apples
1 bottle red wine

Harvest Sangria
2 tbsp cognac
pt blackberries
pt red raspberries
2 cups soda water
10 ice cubes
Peel the apples and cut into small cubes. Peel the oranges, take out the
pips and
cut them into small cubes. Warm the orange juice and sugar until the sugar
dissolves. Mix in all the ingredients - except the ice and the soda. The ice
and the
soda add just before serving.

92

Cream Raspberry Sipper


1 1/4 cups fresh raspberries
1 1/4 cups unsweetened white grape
juice
1 1/2 cups raspberry Sorbet
1/4 cup water
1 tbsp lemon juice
10 ice cubes
fresh mint sprigs

Combine raspberries and grape juice in container of an electric blender;


cover and process until smooth. Strain the mixture through several layers of
dampened cheesecloth, reserving liquid. Combine reserved liquid, sherbet,
water, and lemon juice in blender container; cover and process until smooth.
Add ice cubes; process until frothy

93

Autumn Equinox
This is the Autumn Equinox (also known as Mabon,Foghar, Alban Elfed,
Harvest Home, 2nd Harvest, Fruit Harvest, Wine Harvest) , when day and
night, light and dark, are equal. It is the feast at the height of the harvest,
when nearly all has been gathered in. This would have been a time of
markets, festivals, processions and general gaiety. It is also known as a feast
of the healer and the feast of the release of prisoners, for this is the time of
year for setting aside old disputes, grudges and quarrels. Like the Spring
Equinox it is a time of balance, a time to discard unwanted habits and traits
and to take on new.
The Fall Equinox is our harvest celebration. Twin to the Spring
Equinox, it's a time, again, of balance between dark and light. But now we
are moving from light into darkness, from warmth into cold. We gather in the
harvest of summer and prepare for the winter ahead.
Everything in nature is constant giving to and receiving from everything
else. The oxygen we breathe in is exhaled by the trees, and they take in the
carbon dioxide we breathe out. Bees sip nectar from the flowers and in
return carry their pollen to other blossoms so that the plants can make seeds.
94

Nothing exists separately from the whole.


When we receive a gift, we give thanks. Sooner or later, we tr to give
something back to the person who gave it to us - or perhaps pass the gift
onto someone else. That's part of keeping the balance. At this time of year
when we are gathering in the gifts of the Goddess, the fruit, nuts, grain, and
vegetables that are ripe, we also try to give something back, to make
offerings and express our thanks. The Fall Equinox is our Thanksgiving. In
fact, the Thanksgiving that we celebrate in the United States came from the
old European Harvest Home, the special customs and rituals done when the
last sheaf of grain was gathered in.
In ancient Greece, the Fall Equinox was the time when the mysteries of
Demeter and Persephone were celebrated.
Mabon was not an actual ancient Pagan festival in date or name. In fact,
there is actually very little evidence it was ever celebrated. In fact, Mabon
came into practice in the 1970's. Adian Kelly is said to have created this
holiday as part of a religious study project. The term Litha is also attributed
to Kelly. The use of the term Mabon is more prevalent in American than in
Britain
We have a Friends Thanksgiving at this time. Since most of our friends
go to see their families on Thanksgiving, we have everyone come to our
house the month before. I make a turkey (or 2) and a ham, corn casserole,
green been casserole, Brussels sprouts, glazed carrots and corn bread. We
have all sorts of pies and I make mulled cider.
We have a great time celebrating each other, being thankful for our friends.
In the Northern Hemisphere, Mabon is celebrated around September 20-22.

95

Mabon Menu
Appetizer

Apples and Cheese


Soup

Curried Butternut Squash Soup


Main Course

Ultimate Roasted Turkey


Side Dishes

Sherry Roasted Root Vegetables Steamed Brussels Sprouts


Beverages

Apple Martini Hot Apple Cider


Dessert

Apple Pie
Ritual Cakes

Apple Harvest Pound Cake with Carmel Glaze


Compiled by Colleen M. Criswell

96

Steamed Brussels Sprouts with Browned Butter and Lemon


Zest
1 pint Brussels sprouts, outer leaves removed, bottoms trimmed, halved
1/2 stick butter
1/2 teaspoon salt
1 lemon, grated for rind, then halved
1. In a medium cooking pot with a tight-fitting lid, set a steamer basket over 1 1/2" water. Add Brussels sprouts, and
steam over high heat until tender, about 10 minutes.
2. M elt butter in a large skillet over mediumhigh heat. Add salt and cook, watching carefully, until butter sizzles, browns
slightly, and gives off a nutty aroma. Squeeze juice from lemon halves into the pan and add the zest. Stir in Brussels sprouts;
cook, shaking pan occasionally, until warmed through.

Curried
Butternut Squash
Soup
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2 teaspoons vegetable oil


1 cup thinly sliced leek (about 1 large)
1 tablespoon curry powder
1 tablespoon brown sugar
teaspoon ground cumin
teaspoon ground red pepper
5 garlic cloves, chopped
6 cups chopped peeled butternut squash (about 3 pounds)
6 cups water
4 cups chopped peeled Granny Smith apple (about 1 pound)
1/3 cup whipping cream
teaspoon salt
2/3 cup minced fresh cilantro
Heat the oil in a large Dutch oven over medium heat. Add leek and next 5 ingredients (leek through garlic), and cook 2
minutes, stirring frequently. Add squash, water, and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until
tender. Place half of soup in a blender; process until smooth. Pour pured soup into a large bowl. Repeat procedure with the
remaining soup. Return soup to pan; stir in cream and salt. Cook 1 minute or until thoroughly heated. Sprinkle each serving
with about 1 tablespoon cilantro.

Aged Cheddar with Apple Wedges and Cider Reduction


2 cups apple cider
2 teaspoons chilled butter
8 (1-ounce) slices walnut or other nut bread, toasted and halved
pound aged cheddar cheese, thinly sliced
2 Granny Smith apples, cored and each cut into 16 slices
Bring cider to a boil in a large saucepan; cook until reduced to cup (about 15 minutes). Remove from heat. Add butter;
stir with a whisk until butter melts.
Place 2 bread halves on each of 8 dessert plates. Divide cheese evenly among bread halves. Place 2 apple slices on each bread
half. Drizzle 1 tablespoon cider reduction around each serving.

Apple Pie
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
1. Preheat oven to 425 degrees F (220 degrees C). M elt the butter in a saucepan. Stir in flour to form a paste. Add water,
white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour
the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for
35 to 45 minutes, until apples are soft.

98

Apple Harvest Pound Cake with Carmel Glaze


2 cups white sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
2 medium Granny Smith apples - peeled, cored and chopped
1 cup chopped walnuts
1/2 cup butter or margarine
2 teaspoons milk
1/2 cup brown sugar
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
2. In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking
soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the
prepared pan.
3. Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out
clean. Allow to cool for about 20 minutes then invert on to a wire rack.
4. M ake the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring
to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under
the cooling rack to catch the drips for easy clean up.
2 cups ( -inch-thick) sliced parsnip
2 cups baby carrots (about pound)

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1 cup thinly sliced fennel bulb (about 1 small bulb) cup dry sherry
2 tablespoons olive oil
1 teaspoons salt

Sherry-Roasted Root Vegetables


1 teaspoon dried thyme
7 shallots, peeled (about pound)
4 red potatoes, cut into -inch-thick wedges (about 1 pound)
2 turnips, peeled, quartered, and thinly sliced (about 1 pound)
Cooking spray

Preheat oven to 425. Combine all ingredients except cooking spray in a


large bowl; toss well to coat. Place vegetable mixture in a roasting pan
coated with cooking spray. Bake at 425 for 1 hour and 15 minutes, turning
vegetables occasionally.

Apple Martinis
1 fluid ounce apple schnapps
1 fluid ounce vodka
1 fluid ounce apple juice
1. In a cocktail shaker full of ice, combine apple schnapps, vodka and apple juice. M ix well. Pour into glasses and garnish
with a slice of Granny Smith apple

Hot Cider
6 cups apple cider

100

1/4 cup real maple syrup


2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips
Pour the apple cider and maple syrup into a large stainless steel saucepan.
Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth;
fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle
into the cider mixture. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not
boiling.
Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon
stick to each serving if desired.

Ultimate Roasted Turkey


cup apple cider
5 tablespoons dark corn syrup, divided
1 (12-pound) fresh or frozen turkey, thawed
1 tablespoon poultry seasoning
1 tablespoon dried rubbed sage
1 teaspoon salt
teaspoon black pepper
4 garlic cloves, sliced and divided
2 onions, quartered and divided
2 Golden Delicious apples, cored, quartered, and divided Cooking spray
1 teaspoon butter
1 (14 ounce) can fat-free, less-sodium chicken broth 1 tablespoon cornstarch
Preheat oven to 375. Combine the cider and 4 tablespoons corn syrup in a small saucepan; bring to a boil. Remove from
heat; set aside. Remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Lift
the wing tips up and over back; tuck under turkey. Combine poultry seasoning, sage, salt, and pepper. Rub seasoning mixture
into skin and body cavity. Place half of the garlic, onion quarters, and apple quarters into the body cavity. Place turkey,
breast side up, in a shallow roasting pan coated with cooking spray. Arrange remaining garlic, onion, and apple around turkey
in pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 375 for 45 minutes. Baste
turkey with cider syrup, and cover with foil. Bake at 375 an additional 2 hours and 15 minutes or until meat thermometer
registers 180, basting with cider syrup 4 times at regular intervals. Let stand for 10 minutes. Discard skin. Remove turkey
from pan, reserving drippings for sauce. Place turkey on a platter; keep warm. Strain drippings through a colander into a
bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag;let stand 10 minutes
(fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain the drippings into a bowl, stopping before
fat layer reaches opening; discard fat. While turkey bakes, melt the butter in a medium saucepan over medium-high heat. Add
the reserved giblets and neck; saute for 2 minutes on each side or until browned. Add broth, and bring to a boil. Cover, reduce
heat, and simmer 45 minutes. Strain mixture through a colander into a bowl, discarding solids. Reserve 1/4 cup broth mixture.
Combine the drippings and the remaining broth mixture in roasting pan on stove top over medium heat, scraping the pan to
loosen browned bits. Combine 1/4 cup reserved broth mixture and cornstarch; add to the roasting pan. Add 1 tablespoon corn
syrup, stirring with a whisk. Bring to a boil; cook 1 minutes. Serve gravy with turkey (gravy will be dark and thin)

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