Cook Book of Shadows - Cooking Through The Wheel of The Year
Cook Book of Shadows - Cooking Through The Wheel of The Year
Cook Book of Shadows - Cooking Through The Wheel of The Year
Shadows
by Colleen M. Criswell
Published by The Magical Circle School Lulu publishing
ISBN978-0-557-58285-3
Samhain Menu
Appetizer
Pumpkin Soup
Main Dish
Pork Kabobs
Side Dishes
Pumpkin Brulee
Ritual Cakes
Remembrance Bread
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.
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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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
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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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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
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Yule Menu
Appetizer
Maple Ham
Side Dishes
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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.
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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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
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
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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.
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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!
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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.
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Imbolic Menu
Appetizer
Leg of Lamb
Side Dishes
Lemon Pie
Ritual Cakes
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
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.
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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.
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Triple
Goddess,We,
your
children,
ask your
presence.
Lemon Pie
Filling:
3 egg yolks
1 cup sugar, divided
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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.
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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
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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
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
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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
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Put together by
Colleen M. Criswell
2008
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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
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)
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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.
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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.
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Sprinkle with
nutmeg.
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
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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
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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
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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:
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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
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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
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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
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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
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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.
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.
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Fried Honey
1 cup milk
1 cup cream
cup butter
3 Tbsp cornstarch
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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)
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
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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
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Spend the night with your lover and have a lovely time.
Midsummer Menu yyyyy
Appetizer
Solstice Carrots
Watermelon Boat
Peachy Summer Salsa
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Salad
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Main Course
Red Wine and Orange Marinated Beef Skewers Rosemary Ranch Chicken
Kabobs
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Side Dishes
Vegetable Orzo
Sweet Grilled Corn
True-Blue Potato Salad
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Beverages
Starlit Summer Smoothie Summer Peach Cocktail Midsummer Delight
Cocktail
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Dessert
Red, White & Blueberry Pie
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Ritual Cakes
Midsummer Cookies
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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
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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.
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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
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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
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.
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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.
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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.
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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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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
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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
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
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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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
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Gingerbread Cookies
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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
In a jar with
a tight-fitting lid, combine all
ingredients;
shake
well.
Store
refrigerator.
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in
the
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.
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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.
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Mabon Menu
Appetizer
Apple Pie
Ritual Cakes
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Curried
Butternut Squash
Soup
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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.
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1 cup thinly sliced fennel bulb (about 1 small bulb) cup dry sherry
2 tablespoons olive oil
1 teaspoons salt
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
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