We would like to introduce to you our regular columist for 'Seasonal Kitchen' - Stephanie Lowell-Libby!

The Pagan Activist

Disclaimer: The Pagan Activist is not responsible for the content and accuracy of these articles. The content is the sole opinion and full responsibility of the author.

Stephanie has been Pagan for 25 years and lives in New Hampshire with her gnome-loving, old soul daughter. 
She's a passionate photographer, organic gardener, herbalist, reiki healer, writer, massage therapy student and an occasional caterer who, when not behind the lens of a camera, can be found in the kitchen concocting something new.

7 July, 5:22am EDT-- Full Thunder Moon in Capricorn

21 July, 10:35pm EDT--New Moon in Cancer

31 July, sundown--August Eve, Lunasda

 

"That beautiful season the Summer!
Filled was the air with a dreamy and magical light;
and the landscape
Lay as if new created in all the freshness of childhood."
-   Henry Wadsworth Longfellow

 

 

July brings us heat, abundance and energetic activity.  Many of us migrate to the water’s edge to cool our bodies, and renew our souls with the water’s energy. Whether it be at a pond, river, lakes or the sea, a sunny July day spent near a natural body of water offers a blast of the four elements in abundance.  Celebrate this abundance with family and/or friends. Gather in evenings; watch the fireflies dance in the evening light.  Gather around a fire and savor the rich abundance the earth has offered up this month. 

The July esbats bring focus to Capricorn and Cancer attributes.  For the Full Moon in Capricorn-foods that build and enrich one’s body-spinach, beets, even grass fed free range beef if it’s now available at the farmer’s markets. Shredded raw veggies rolled in flatbreads-pita, lavash, etc. and splashed with oil and vinegar or spread with basil pesto, goat cheese, olive tapenade or a flavorful hummus. For the new Moon in Cancer, look to water rich fruits and vegetables-tomatoes are now ripe and rich with water and vitamins when picked fresh off the vine (or from your local farmer).

Lastly, I’d like to thank Edain for giving me the opportunity to write this column for the last year+ and a big thank you to all of you readers who have taken the time to read and enjoy my recipes and blatherings here.  I shall be continuing a monthly Seasonal Kitchen on my weblog found here- http://www.apagans.lifeontheridge.com/wp

Hope to see you there!

Steph

 

I found frozen fruit in the market last week that inspired this creation

Tropical Cherry Frozen Margaritas (for adults only!)

Pineapple (fresh is best)

Black Cherries

Mango

Lemon juice

Tequila

Ice

No measurements, I kind of throw it all in. Roughly 1 cup each of cherries, mango and pineapple and then whizz it all through in a blender with 2 cup ice and ¼-1/2 cup lemon juice.  Tequila to taste (roughly ¼ cup)…This makes 2-4 margaritas. ;)

 

Fresh Veggie Wraps

This can be as simple or as complicated as you wish to make it.  I’ll include a list of options you can mix and match for your own wrap.

Wraps-Large lettuce leaves, lavash, pita, whole wheat tortillas

Spreads-basil pesto, hummus, tahini, oil and vinegar, olive tapenade, goat cheese or tabouli

Fillings-shredded fresh veggie-cabbage, carrot, celery, broccoli, etc.; sprouts, basil leaves, shredded meats, anything you can think of

Spread the “wrap” with your choice of spread, sprinkle/layer the fillings on one end and then roll up.

 

Buffalo Chicken Salad

2lbs thin sliced chicken cutlets

1 ½ c. panko bread crumbs (Japanese bread crumbs)

2 TB butter, melted

2-3 TB hot pepper sauce

Lettuce

1 c. Shredded cabbage, carrots, celery

1/4c. Blue cheese, crumbled

Mix butter and hot pepper sauce in one pie plate or shallow bowl and pour panko bread crumbs in a separate bowls.  Take each cutlet and coat with butter/hot sauce mixture then dip into breadcrumbs.  Place in shallow pan and in a 350* oven bake for 20-30 min or done.

Cool and slice into strips.

Tear lettuce into bite-sized pieces, toss with shredded veggies.  Add chicken and cheese and toss gently a few times.

Opt: Can forgo the cheese and just use blue cheese dressing

Serves 4

 

Blueberry Rhubarb Crisp

3 c Fresh or frozen unsweetened blueberries

2 c Fresh sliced rhubarb

1/2 c Regular rolled oats

1/2 c white whole wheat flour

1/2 c demarera sugar

1/2 tsp Ground cinnamon

1/4 c Butter

FILLING: Thaw the fruit if frozen; do not drain. Preheat the oven to 350*F. Place the fruit in a square 2-quart baking dish.

TOPPING: Combine the oats, flour, sugar and cinnamon in a medium bowl. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping over the filling.

Bake for 30 to 35 minutes or until the fruit is tender and the topping is golden.

Makes 6 servings.

I have had this recipe in my files for years, the original source lost unfortunately, this is my ‘tinkered with’ version

 

Bumbleberry Pie

1/2 Basic Pie Crust recipe

1 1/3 cups demerara sugar

1/3 cup white whole wheat flour

2 cups peeled and sliced cooking apples

1 cup raspberries

1 cup blackberries

1 cup rhubarb, cut into 1 inch lengths

½ teaspoon ground ginger

1 TB cinnamon

Roll pastry out to fit a 9 inch pie plate. Roll top crust.

Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, rhubarb and spices. Toss together, and turn into pie shell. Cover with pastry top. Trim and seal edges. Cut vents in top.

Bake at 350 degree F (175 degrees C) for approximately 45 minutes, until crust is brown and apple is cooked.

By Stephanie Lowell-Libby ©Copyright 2009

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Full Strawberry Moon- 7 June 2:12 pm (EDT)

Summer Solstice- 21 June 12:45 am (EDT)

New Moon in Cancer- 22 June 3:36pm (EDT)

Hand in hand, with fairy grace,
Will we sing, and bless this place.
~William Shakespeare, A Midsummer Night's Dream

 

The wheel turns yet again, the longest day of the year is upon us. With it brings high energy and a burst forth of passion and growth as the Sun hits its highest point in the Northern hemisphere and once again begins its descent. By month’s end the days will be growing shorter. Our gardens and farmer’s markets will be spilling over with the bounty of our Great Mother. Highlight your June feasts with fresh, local foods which bring flavor, nutrients and local energies to you table and bodies. Support local farmers who so lovingly steward the land, if you can afford organic? Even better! The esbats this month can feature local, seasonal fare as well-- Strawberries for the Full Moon, foods with high water content or fish for the New Moon in Cancer.

To infuse the energy of the sun, brew the herbs in water and lemon juice in a clear jar set out in the sun for an hour or two then continue with directions.

Minty Solstice Lemonade

1 cup fresh mint

1 cup fresh lemon balm

1 cup water

Juice of 6 lemons

3 quarts 7-Up or ginger ale, chilled

Bruise the fresh mint and lemon balm.  Stir into water and lemon juice. 

Let sit for 2-3 hours or overnight in refrigerator.  Remove herbs. 

Mix with soda, garnish wth fresh mint springs, and serve. 

Yield:  1 gallon

 

Braised Ginger Halibut with Spring Onions

1 lb halibut filets
2 green onions, chopped
2 tablespoon fresh ginger, finely grated
2 or 3 tablespoons water
2 or 3 tablespoons soy sauce or tamari
1 tablespoon toasted sesame oil

Place filets in the bottom of  a pan. Add the green onions, ginger, water, soy sauce and oil. Cover the pan (Be sure the cover fits snugly)

Cook the fish over medium-high heat for about 10 minutes or until the thickest part is firm to the touch.  Serves 2

 

Herbal Lemon Cookies

1 cup butter, unsalted

2 cups sugar, divided

2 large eggs

1 teaspoon vanilla extract

2 1/2 cups white whole wheat flour

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup lemon grass / lemon balm / lemon basil - chopped

Cream the butter and 1 3/4 cups sugar. Add the eggs and vanilla. Beat well.  Combine the flour, baking powder, salt, and herbs. Add to the creamed mixture and mix. Drop dough by teaspoonfuls, 3 inches apart, on a greased cookie sheet. Flatten slightly with a fork or cup bottom. Sprinkle lightly with the remaining sugar. Bake at 350* for 8 to 10 minutes, or until barely browned.

Cool slightly, remove to a rack.

 

Rhubarb Muffins

2 cups flour

1 tbs baking powder

1/2 tsp cinnamon

1/4 tsp salt

1 large egg

1/2 cup brown sugar

3 tbs strawberry jam

3/4 cup milk

2 tbs butter or margarine melted

2 tsp vanilla

1 1/2 cups fresh diced rhubarb

Combine all dry ingredients except the brown sugar.

Whisk together brown sugar, egg and jam then whisk in butter and milk and vanilla. Stir in rhubarb.

Pour mixture over dry ingredients and mix just to moisten ingredients.

Place in muffin cups about 2/3 full.

Bake at 400 degrees until lightly browned and tested done, about 20 to 25 minutes.

SOURCE: unknown

 

Strawberry Scones

1 cup strawberries, cut into ½ in pieces

2 1/2 cups all-purpose flour

3 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon salt

6 tablespoons butter

2/3 cup milk

Preheat oven to 425 degrees. In large bowl mix together flour, sugar, baking powder and salt. Add butter. With pastry blender or 2 knives cut in butter until mixture resembles coarse crumbs. Stir in reserved strawberries toss well to coat. Add milk. With fork, lightly toss together until mixture holds together. With floured hands gently form into ball. On floured board with floured rolling pin, roll out dough 1/2 inch thick. Cut dough into 2 1/2 inch circles. Place on greased cookie sheet. Bake until golden about 12 minutes, serve warm with whipped cream.

Yield 12 scones.

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Bealltainn-1 May

Astronomical Bealltainn/Old Bealltainn-5 May

Full Flower Moon (in Scorpio)-9 May—12:01am EDT

New Moon in Gemini- 24 May—8:11am

 

‘But I must gather knots of flowers,

And buds and garlands gay,

For I’m to be Queen o’ the May, mother,

I’m to be Queen o’ the May.’

 

-The May Queen

Alfred, Lord Tennyson

 

May brings us the cross quarter of Bealltainn (Beltane, Bealtuinn, May Day). Six months from Samhuinn, this celebration is marked by a thinning of the veil and magic abounds!  The fae activity is increasing daily to its’ high point of Midsummer.

Bealltainn is reflected by the greening of our surroundings; the Earth is sighing lustily, stretching and coming alive.  Bealltainn of old was marked with the coming together of couples to celebrate the union of the God and the Goddess.

For the Bealltainn feast look to foods that represent all of the above-honey; creamy, rich sweets; early greens; eggs; dairy foods; asparagus; oats; red berries (if you are so lucky to have early red berries!).

In addition to Bealltainn, this month brings us a Full Moon in Scorpio.  Celebrate this esbat with foods ruled by Scorpio—asparagus, garlic, chocolate, shellfish, kale, salad greens, mushrooms and anything pungent or spicy.

So take your pick for the month of May, celebrate the fae, the greening, and/or the Full Moon. Honor this Earth with early spring harvests, locally grown of course! Fresh, young sprouts, veggies, etc. to help start the body cleansing from the winter of heavy foods.

Happy Spring!

 

Hot Crab Dip

14 oz cream cheese

8 spring onions, very finely chopped

2-3 tsp prepared horseradish sauce

1  1½ oz can crabmeat, drained

1 tbsp fresh parsley, chopped

Mix the cream cheese, spring onions and horseradish until smooth. Heat the mixture slowly over low heat in a saucepan or fondue pot until soft. Take off the heat and stir in the crabmeat and parsley. Return to the heat for 1 minute, stirring gently.

Serve immediately.

Serves 4

Early Spring Salad with Creamy Lemon Dressing

4 cups wild greens (including Shepherd's Purse, dandelion leaves, garliс mustard)

Dressing:

1-1/2 cups olive or vegetable oil        

1 tsp rosemary

1 cup water                                        

1 tsp turmeric

2 cloves garlic                                     

1 tsp miso

1 tsp fresh ginger                               

1/2 cup any cooked root vegetable

1/2 small onion                                      

Juice of 1 lemon                                  

Small handful parsley

Wash the greens and pat dry with towels. Chop greens into bite-sized pieces.

Add oil, water, and lemon into a blender. Blend. While the blender is running, put in the remaining ingredients except root vegetable.

Blend until smooth, adding the root vegetable to thicken the dressing.

Toss the salad with the dressing and serve.

SOURCE: unknown

Crab and Leek Quiche

1 prepared flat pie crust or a home made crust     

3 eggs                     

1/2 c. fat free half and half               

2 cups leeks, chopped              

1 lb. shredded Swiss cheese        

1 lb. fresh crab or fresh frozen crab   

1 tsp. nutmeg

Form the pie crust along the bottom of the pie pan.  Place crab, broken into pieces along the bottom then top crab with leeks.  In a separate bowl, whisk eggs with cream, salt and pepper.  Pour over the pie ingredients.  Top with shredded cheese and nutmeg. 

Bake at 350 for 1 hour.  Serve hot, cold or room temperature.

Spanakopita (Spinach Pie)

2 lbs Spinach

2/3 lb green onions, diced

1 bunch dill, finely chopped

1 leek, finely chopped

2 Eggs

1 ½ cup Olive oil

1 lb Filo pastry

Salt

Pepper

Clean and boil the spinach lightly. Strain it well and chop it. Using half the olive oil,  saute the green onions and the leek lightly in a pot. Remove from the heat and add the dill, the eggs, the spinach and salt & pepper. Oil a 13” x 9” pan and spread half the sheets of filo sheets. Spread the spinach mix on top and then cover with the other sheets. Oil the top, sprinkle with a bit of water and bake in 350* oven for about 1 hr. 

Serves 6 

Spiced Honey Biscuits

2 c. white whole wheat flour

1 Tbsp. baking powder

1 tsp. salt

1/2 c. unsalted butter

3/4 c. fat free 1/2 & 1/2

2 Tbsp. honey

1 tsp. cinnamon

1/2 tsp. nutmeg

Preheat to 450. Combine flour, baking powder, spices and salt in a medium bowl. Cut in butter until the mixture is crumbly. Combine 1/2 & ½ and honey and add to flour mixture, stirring until moistened. Knead dough briefly, shape into a ball. Roll out on a floured surface to about 3/4 inch thickness. Cut out biscuits using a biscuit cutter or the rim of a glass. Cluster together on a lightly greased baking sheet and bake until barely brown, about 13 minutes. Serve hot with butter and honey.

Makes 12 biscuits.

Berry Cream Cheese Muffins

1 cup butter, softened

1 (8 ounce) pkg cream cheese, softened

1 1/2 cups sugar

1 1/2 teaspoons vanilla extract

4 eggs

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 cups fresh or frozen berries* dusted with 2 tablespoons flour

1/2 cup pecans or walnuts, chopped

Preheat oven to 350 degrees. Line muffin pan with paper liners or spray with nonstick cooking spray. In a mixing bowl, beat together the first four ingredients. Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine the flour, baking powder, and salt. Add to the butter mixture gradually. Fold in cranberries and nuts. Spoon batter into greased muffin cups. Bake for 25 to 30 minutes, or until golden and toothpick inserted in middle comes out clean. Let muffins stand on a cooling rack for 5 minutes before removing from the pans.

*can cranberries, raspberries or blueberries, etc.

By Stephanie Lowell-Libby ©Copyright 2008

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Full Storm Moon-10 March 10:38pm (EDT)

Spring Equinox/Ostara- 20 March 6:44am (EDT)

New Moon-26 March 12:06pm (EDT)

 

"Equal dark, equal light
Flow in Circle, deep insight
Blessed Be, Blessed Be
The transformation of energy!
So it flows, out it goes
Three-fold back it shall be
Blessed Be, Blessed Be
The transformation of energy!"

-   Night An'Fey, Transformation of Energy

The promise of warmth and green is before us, our surroundings slowly shedding the winter and leaving it behind for another few turns of the wheel.  I am torn this year between wanting to start cleansing my body of the heavier, richer foods and diving back into said foods! So this month a gentle cleansing. boost the immune system with lemon and honey; enjoy some heat of hot pepper sauce-a tantalizing tease of Summer yet to come and honor the deepest darkest part of winter with some chocolate. Welcome Spring!

Note: I'd like to express my thanks to this column's readers; this month's column marks the one year mark for me here at The Pagan Activist.  Thank you for reading; I have enjoyed the emails from those of you who were clever enough to find my email here under 'Contact The Pagan Activist', making new friends in the process.  Many thanks as well to my friends spread far and wide in the pagan community both locally and globally. Wishing you all the blessings of the season. Be well.

Winter Lemon and Honey Tea

4 lemon slices

8 whole cloves

4 cinnamon sticks-2 inches long

4 tablespoons honey

1 quart of hot tea, your choice of tea

Stud each lemon slice with two cloves and place in the mug with a cinnamon stick. Stir the honey into the hot tea and pour into the mugs.

Makes 4 servings.

SOURCE unknown

Cardamom Lemon Muffins

2 1/2 cups oat bran, uncooked
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon ground cardamom
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 cups unsweetened applesauce
1/2 cup canola oil
1/2 cup honey
2 large eggs
1/4 teaspoon almond extract
Grated rind of 1 lemon

Preheat oven to 400*. Spray two muffin tins with vegetable oil spray or use paper muffin cups.  In a medium bowl, combine bran, flour, cardamom, baking powder and baking soda.  Mix well.  In a large bowl, combine applesauce, oil, honey, eggs, almond extract and lemon peel. Mix well. Stir dry ingredients into wet ingredients.  Mix well, but do not over mix.  Fill prepared muffin cups almost full.  Place in oven and reduce heat to 375*.  Bake 18 to 20 minutes, or until golden brown.  Serve warm or at room temperature.

Buffalo Deviled Eggs

12 eggs

1/2 cup blue cheese, crumbled

1/4 cup fat free sour cream

1 tablespoon parsley, minced

1/2 teaspoon hot pepper sauce

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon celery salt

2 ribs celery, finely diced

Hard cook eggs. Cool, remove eggshell, then cut in half to make 24 egg halves.

Mash the yolks with the blue cheese and mix well with remaining ingredients, except the celery. Spoon or pipe yolk mixture into the egg white halves. Garnish with diced celery.

Sunny Citrus Chicken

2 tablespoons butter

4 boned and skinned chicken breast halves

1/2 cup chicken stock

1/4 cup honey

1/4 cup frozen orange juice concentrate -- thawed

1 tablespoon lemon juice

1 tablespoon cornstarch

1 teaspoon curry powder

salt and pepper

garnish: optional orange slices toasted almonds

In skillet, melt butter; brown chicken lightly on both sides; remove and set aside.

Mix together chicken stock, honey, orange juice concentrate and lemon juice; blend in cornstarch and curry powder.  Pour into skillet; bring to boil, stirring as it thickens; season with salt and pepper to taste.

Return chicken to skillet; simmer until cooked through, about 5 minutes (do not overcook).  Arrange chicken on platter; spoon sauce over.  Garnish: If desired, garnish with halves orange slices and sprinkle with toasted almonds. 

4 servings

SOURCE: Canadian Living "Rush Hour Cooking"

Chocolate Orange Supreme Cheesecake

1 c Chocolate Wafer Crumbs

1/4 ts Cinnamon

3 tb Butter, Melted

32 oz Cream Cheese, Softened

3/4 c Sugar

4 ea Large Eggs

1/2 c Sour Cream

1 ts Vanilla

1/2 c Semi-sweet Chocolate Chips, melted

2 tb Orange Flavored Liqueur

1/2 ts Grated Orange Peel

Combine crumbs, cinnamon and butter; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pour into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remaining batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

SOURCE: unknown

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By Stephanie Lowell-Libby ©Copyright 2009

Imbolg-2 February
Full Ice Moon- 9 February 9:49am ET
Lupercalia-circa 14 February
New Moon- 24 February 8:36pm ET

The days are slowly lengthening, deep under the cold, white blanket of snow the Earth is beginning to quicken. Foods to feature for your Imbolg celebration features, seeds, spiced, dark, rich…Add to that heat, solar, bring the coming Sun into your feast.

With the celebration of Imbolg comes, for some, that celebration mid-February, call it what you wish, think of it as you wish however perhaps this year take that time where it's promoted to show how much you love someone else and instead reflect it to yourself. Take this time to pamper, love and nourish yourself. As the days lengthen begin to consider cleansing your system of the rich, heavy foods eaten through out the winter.  Begin to eat some nourishing broths, some fresh squeezed lemon or lime in water to cleanse the liver or kidneys; add garlic, fresh sprouts you can grow right in your kitchen in a few days (for how to info visit Herbalpagan's column The Garden Gate) and herbs to your meals that will boost your immune system.


Something dark, sweet and rich to warm one's insides…

French Style Hot Chocolate

4 oz. unsweetened chocolate
4 C milk
3/4 C half and half
1/2 C sugar
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup heavy cream, whipped for garnish

Melt chocolate in 1 cup of milk, over low heat, stirring constantly.
Gradually add remaining milk and half and half, followed by remaining
ingredients, except extracts. Cook over medium heat, stirring constantly,
until completely heated. Serve topped with whipped cream and sprinkled with
additional nutmeg. Makes 5 Cups

SOURCE: unknown


This is an adapted version of my grandmother's recipe, she preferred 1 cup of honey, I like the flavor and richness that the molasses adds and prefer to cook these with sugar as honey burns easily at high temps. If honey is your preference then add 1/2c. honey in place of the sugar. Let these cool completely, store in an airtight container, the flavor of the spices will come through the next day.

Date Bran Muffins

6c. bran cereal
1 lb chopped dates
2c. boiling water
1c. butter, softened
1/2c. molasses
3/4c. demerara sugar (or 1/2c. honey)
1qt buttermilk
5c. white whole wheat flour
5 tsp baking soda
2TB ground cinnamon
1TB ground ginger
2 tsp ground nutmeg
1 tsp ground cloves
1 tsp sea salt
5 eggs

Pour boiling water over bran cereal and dates and let stand.  Cream butter with molasses and sugar, sift dry ingredients together and add to butter alternately with buttermilk.  Stir in bran-date mixture.  Beat in eggs. Bake in greased muffin tins in 400* oven for 15 min.
Makes about 4-6 dozen muffins


Rising Sun Roasted Chicken

1 roasting chicken
olive oil
½ an onion
½ lemon
3 cloves garlic, crushed
1 tsp dried thyme
sea salt and pepper, to taste

Rub chicken with olive oil, herbs, salt and pepper. Take crushed garlic and stuff under skin. Stuff the cavity with onion and lemon.  Roast 375* until internal temp reaches 180*. Depending on weight of chicken 1hr 15min- 1hr 45min


This is a broth ideal for base in soups or served straight.

Garlic Broth

2 quarts (8c.) water
1 1/2 tablespoons extra-virgin olive oil
4 whole heads garlic, cloves peeled
1 bay leaf
1/4 teaspoon dried thyme
Pinch dried sage
Sea Salt to taste (optional)

Add all above ingredients into a pot. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Strain.


Creamy Date Pudding with Walnuts

2 cups cold water
2/3 cup instant non-fat dry milk powder
1 large egg
generous 1/2 cup pitted dates, cut in half
2 tablespoons honey
2 1/2 tablespoons cornstarch
1/2 teaspoon vanilla extract
½ tsp ground cardamom
1/4 cup finely chopped walnuts

Put all the ingredients, except the walnuts, into a food process fitted
with a steel blade.  Process until the dates are finely chopped.  Pour
the mixture into a 2 1/2-quart saucepan.  Cook the pudding, stirring
constantly, over medium heat until the mixture thickens and just comes
to a boil.  Remove the pan from the heat and pour the mixture into
individual bowls.  Sprinkle the walnuts on top.  Allow the puddings to
cool slightly at room temperature, then refrigerate.  Serve chilled

SOURCE: unknown

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Full Wolf Moon-10 January 2009  10:27 pm (ET)  
New Moon- 26 January 2009  2:55am (ET)

Blessings this new year of 2009 to you and yours!    

January finds many of us under thick layers, be they clothing, blankets or snow. Our bodies are craving warming, nutritious and filling foods to keep us warm and cosy on these long winter's nights.   The earth is frozen and sleeping soundly for the upper half of the Northern hemisphere so the focus this month is comfort foods. If you were among those who put up jars of summer goodies from your garden or farmers markets then you are cracking open the seal about now and celebrating the glorious memory of fresh, flavorful bounty from our mother.

For the rest of us we can look to what is in season as close to our region as possible. The focus this month will be on the warming, comforting dishes-soups, stews, cassoulets and other warming dishes.  Using goods that while they might be fresh, are warming, nutritious and just what our bodies need at this turn of the wheel.

These are a family favorite dating back a few generations.  This New England family happily gorges mugs of hot, brown beans swirled with a yellowy brown mustard or a hot English mustard.  Saturday suppers at my grandmother's house were always beans with hotdogs, a bit of ketchup and my grandmother's  red and green speckled sweet relish and if there were any leftovers, cold bean sandwiches the next day.

Aunt Bert's Baked Beans

Soldier beans-2cups (1lb)

soak overnight-Parboil, skin will peel when you blow on them.  Drain

Put in pot:

1 onion
salt pork (also called pork belly, I use about 1/4c. chopped)
1/2c. demerara sugar
1/4c. molasses
1 Tb dry mustard
1/2tsp ground ginger

Add fresh hot water just to the top.  Bake at 200*-250* all night. Or cook on low in a slow cooker, adding the mustard and ginger and cooking on high the last hour.


Zuppa di Pasta e Fagioli

2 med. onions, finely chopped
1/3c. olive oil
4 garlic cloves, minced
1 28oz can Italian tomatoes, chopped, with juice
1 bay leaf
1 tsp dried rosemary
1 tsp basil
4 sprigs Italian parsley, chopped
4c. precooked cannelini beans or another white bean
6c water
1c. white wine
salt and freshly ground pepper
4oz dried pasta (small shells work best)
grated parmesan or romano for garnish

Saute onions in olive oil in large soup pot for about 2 minutes.  
Add garlic and saute for another minute stirring constantly.
Add chopped tomatoes w/ juices, bay leaf, rosemary, basil and parsley.  
Cook over medium heat for about 3 minutes until mixture is smooth and thick.
Stir often.  Add precooked beans, water, wine, salt and pepper.  
Stir soup well and bring to a boil.  Cook 15 min, covered over medium hear (Do Not overcook).
Add pasta and cook for another 5 min.  
Turn off the heat, cover pot and let soup rest for 10 min. Serve hot.  
Remove bay leaf.  
Sprinkle some grated cheese on top of each serving.

SOURCE: Twelve Months of Monastery Soups

                                                      
Tuscan Winter Vegetable Soup

3 cups cooked or canned chickpeas
2 garlic cloves, peeled and crushed
3 medium celery stalks, chopped
3 medium carrots, peeled and chopped
1 large red onion, peeled and chopped
2 tablespoons olive oil
2 bunches Swiss chard, cleaned
1/2 head Napa or Savoy cabbage
1/4 cup chopped Italian parsley
2 fresh rosemary sprigs, (leave on stem)
One 14 1/2-ounce can plum tomatoes, drained
6 cups boiling water or vegetable broth
5 ounces stale bread, such as semolina or baguette, sliced (about 3/4 loaf)
salt and pepper

1. In a large saucepan over medium-low heat, saute the garlic, celery, carrots, and onion in the olive oil for about 20 minutes, stirring often so the vegetables do not brown.

2. Cut out the tough triangular inner core of the Swiss chard leaves and slice them into 1/2-inch slices. Add to the vegetables in the saucepan. Tear the Swiss chard leaves and set aside.

3. Cut out the triangular core of the 1/2 cabbage head, then discard. Place the cabbage, flat side down, on a cutting board. With a large chef's knife, slice at close intervals down the cabbage, forming long, ribbonlike strips. Set aside with the Swiss chard leaves.
4. Add the parsley, rosemary sprigs, and tomatoes to the saucepan and cook at a low simmer for 15 more minutes. Add cabbage and Swiss chard leaves, half of the chickpeas, and enough boiling water or stock to cover. Simmer for 20 minutes.

5. Puree remaining chickpeas in a food processor and add to the soup with just enough boiling water or stock to keep the soup liquid. Remove the rosemary sprigs and add the bread slices. Add more liquid if necessary, but keep in mind that the soup should have a very thick "stew like" consistency. Season with salt and pepper to taste.

Serves 8.

SOURCE: Adapted from The Strang Cookbook for Cancer Prevention, by Laura Pensiero and Susan Oliveira (Dutton, 1998).                

I came across this recipe a few years back when I had an abundance of purple topped turnips in my garden. Pancetta ham is a must over bacon, the flavor is milder.  For herbs I used winter savoury, thyme and some cayenne pepper, to taste, to give it some heat. The abundance of garlic is a wonderful boost to the immune system this time of year.

Turnip Gratin

Serves: 4

400g turnips (small ones, not the big huge ones often found at the supermarket)
half a head fresh garlic
75g pancetta ham
25g butter
150ml double cream
1 tsp dried herbs (use fresh if you have)

1. Peel the turnip and cut into thin slices. Parboil for just 2 minutes. Butter a small ovenproof dish. Cut the pancetta ham into thin julienne strips.

2. Put the parboiled turnip slices in a pan and add the cream, ham and salt and pepper. Simmer gently until the turnip is tender.

3. Spoon the mixture into the ovenproof dish and grill until lightly browned.

You can also add sliced potatoes to this recipe but they will need to be parboiled just a bit longer than the turnips which are still young and tender.  

SOURCE: unknown


This is one of unknown origin but one I make frequently when craving something comforting.

Potato and Sausage Hotpot

2 tablespoons vegetable oil  
2 onions, sliced  
1 lb fat sausages, sliced  
18 ounces floury potatoes, sliced thinly  
2 teaspoons Dijon mustard
1/2 pint hot chicken stock or vegetable stock  
3 ounces mature cheddar, grated  
salt and pepper  

Heat the oil in a large frying pan with a lid and fry the onion and sausages until starting to brown.
Add the potato slices and cook, stirring occasionally, until golden.
Season with salt and pepper.
Add the mustard, if using, to the stock, then pour into the pan.
Cover with a tight-fitting lid and cook for 10 minutes until the potatoes are tender.
Preheat the grill to medium.
Scatter the cheese over the top of the potatoes and put the pan under the grill for 5 minutes until the cheese is bubbling and golden.
Serve with steamed vegetables.
4 servings    


Mini Parmesan Scones

2 tablespoons butter
2 cups self-rising flour
1 1/2 teaspoons salt
1/2 cup freshly grated Parmesan cheese
1/2 cup milk
1/2 cup water
1/4 teaspoon ground cayenne pepper

Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a large baking sheet.
In a small saucepan, melt butter over low heat. In a large bowl, combine flour,
salt and cheese. Make a well in the center of the flour mixture and add the butter,
milk and water; stir gently to combine. Add water in small amounts until dough pulls together.
Knead dough on a lightly floured surface until smooth and press out to 3/4 inch
thickness. Cut dough into rounds with a floured 1 1/4 inch cookie or biscuit cutter.
Place rounds on prepared tray and sprinkle lightly with cayenne pepper.
Bake in preheated oven for 10 to 12 minutes.
Handle scones gently until complete cool.    

SOURCE: unknown

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Full Long Night's Moon-12 December 11:38am
Mother's Night-20 December

Winter Solstice, Yuletide/Jul/Yule, Midwinter, Alban Arthan, Feill Fionnain, Gwyl Canol Gaeaf - 21 December 7:03am ET

Birth of Freyja-27 December
New Moon-27 December 7:23am
Hogmanay-31 December

 

"So the shortest day came, and the year died,
And everywhere down the centuries of the snow-white world
Came people singing, dancing,
To drive the dark away.
They lighted candles in the winter trees;
They hung their homes with evergreen;
They burned beseeching fires all night long
To keep the year alive,
And when the new year's sunshine blazed awake
They shouted, reveling.
Through all the frosty ages you can hear them
Echoing behind us - Listen!!
All the long echoes sing the same delight,
This shortest day,
As promise wakens in the sleeping land:
They carol, fest, give thanks,
And dearly love their friends,
And hope for peace.
And so do we, here, now,
This year and every year.
Welcome Yule!!"
-   Susan Cooper, The Shortest Day

 

This is a time of abundance, celebrating the Sun, the return of Light and to bring prosperity and abundance to one's life.  The traditional food for Yule feature solar shapes and colors as well as what is readily available this time of year.   Dried fruits, cheeses, meats, nuts, mulled drinks and plenty of rich spices are the hallmark of these celebrations. Embracing the merriment of the season and the promised return of the Sun and longer days with a bountiful feast. As a native of the northern climate our feasts often feature that which has been preserved from our harvest. As a child our luxury was an orange tucked deep within our holiday stockings, a lovely solar symbol that was treasured and enjoyed during the short winter's nights ahead. Our feasts laden with apples, meats, spices, cheeses, dried fruits, richly spiced breads and warm drinks offer many a fond memory and inspire me to offer the same for my family.

So for this Yuletide season take what is available to you in your area, gather together with friends and family.  Share a dish from your past in a potluck gathering, or gift to a neighbor, food pantry or soup kitchen.  Share the abundance and then gather and give thanks with those you hold dear on this the longest of nights.

For those in the baking mood, please feel free to check out my collection of Yule cookie lists, 13 types of cookies baked yearly over the last five years as well as one candy list.  This is a fantastic way to gather your covenmates, friends, family and have a wonderful time baking together.

http://apagans.lifeontheridge.com/cookies2008.html

 

I found this recipe about 15 years ago, perhaps in an old Victoria magazine.  For years since this has been requested by family at the holidays.

Victorian Jam Coffeecake

Crust:

1/4c. flour
1/4c. sugar
3/4tsp. ground cardamom
3Tb. cold unsalted butter

Cake:

1 1/2 c. flour
1/3 c. sugar
1 tsp. baking powder
1/2 tsp baking soda
1/8tsp salt
1c. ricotta cheese
2 eggs
3 Tb. melted butter
1/2c. Damson apricot, plum or blueberry-lime(I actually made a batch one year-quite tasty) preserves or rhubarb marmalade-anything really but try to go with something not too sweet and more tart. The Damson plums do quite nicely here-if you can find them.

1) In a small bowl, combine 1/4c. flour, sugar and cardamom. Cut in butter until coarse crumb in texture. Set aside.

2) In a large bowl, combine 1 1/2 c. flour, sugar, baking powder, baking soda and salt. Mix well and set aside.

3) In a medium bowl, whisk together eggs, ricotta and oil.

4) Make a well in the center of dry ingredients (the stuff in the large bowl) Pour in egg mixture and stir until just combined, batter will be lumpy and stiff.

5) Spread in a greased 8in springform pan or a greased and floured 8in x 3in layer cake pan.

6) Dot preserves over surface of batter. With a knife, gently swirl through batter to create ripples. smooth top with knife. Sprinkle with crust mixture.

7) Bake at 375deg for 40-45 min or until toothpick comes out clean.  

8) Cool on  rack 10 min before removing springform sides or cool in cake layer pan 1 hr. Loosen edges w/ knife. Serve warm or room temperature. Best if served same day (gets a little dry if longer but the cardamom flavor really stands out if served later)

8 servings

 

This is a Winter Solstice must in my family.  A time consuming process to make the tiny, bite sized balls but well worth the effort.

Kottbullar (Swedish Meatballs)

(I use equal amounts of pork, turkey and or lamb instead of beef)
1/2lb fine ground beef
1/2lb fine ground lean pork
1/2lb fine ground lamb (all meat should be twice ground)
2 TB breadcrumbs
1/4 cup cream
5 TB butter
1/2 cup finely chopped onions
1 TB finely chopped shallot
1/2 tsp finely chopped garlic
1 tsp grated fresh lemon rind
2 TB finely chopped parsley
1 TB salt
1/2 teaspoon fresh ground pepper
1/2 tsp thyme
2 eggs
3 TB butter
2 TB vegetable oil

For the Sauce
2 TB flour
1 cup stock
1/2 cup sour cream
2 TB finely chopped fresh dill or 1 TB dry dill weed
1/4 tsp lemon juice salt

Prepare the meat balls at least an hour before you plan to cook them so they may be chilled before cooking. Soak the crumbs in the 4 Tb. of cream for 5 minutes, then put them in a large mixing bowl with the 3TB butter & ground meats. Sauté the 2 Tb. butter in a small frying pan and cook the chopped onion, shallots and garlic over moderate heat for 5 min. or until softened and color lightly. Add them to the mixing bowl then add the lemon rind, parsley, salt, pepper, and thyme. Beat the 2 eggs lightly with a fork and pour them over the meat. With a large spoon, beat this mixture vigorously until the ingredients are thoroughly combined and the meat loses its granular texture. Form into small balls, about an inch in diameter. The quickest, easiest way to do this is to drop a heaping teaspoon of the meat in the palm of your hand and after moistening the other hand with cold water, roll it lightly over the meat until you have shaped it into a ball. Place the meat balls, as you finish them, on a baking sheet or platter lined with wax paper. And refrigerate for 1 hour to firm the meatballs. For more firmly crusted meatballs, roll each lightly in flour just before frying them. Cover them with another sheet of waxed paper, and chill for at least an hour. When you are ready to cook the meatballs, melt the 3 Tb. butter and 2 Tb. oil over high heat in a large heavy frying pan. When the fat begins to sputter, lightly drop into the pan enough meat balls to cover the bottom about three quarters full. At once slide the pan back and forth over the burner so that they roll around in the hot fat; this will help them to keep their shapes and to brown evenly. After a couple of minutes, turn the heat down to moderate, and cook the balls 6-7 minutes longer, or until they are crisp brown all over and cooked through. With a slotted spoon, transfer the finished meatballs to a shallow casserole and continue with the remaining meatballs until they are all cooked.

SAUCE: Make the sauce in the same frying pan. If the fat remaining in it is a good deep brown; pour off all but 3 Tab. of it, if not add 3 TB of butter. Remove from heat, with a wooden spoon, stir into the pan 2 Tab of flour and mix it to a smooth paste with the fat Return the pan to a low heat and cook this roux slowly for a minute of so, stirring all the while. Then add the cup of stock. Raise the heat to moderate and, with a wire whisk, beat this sauce together until it boils, thickens and becomes quite smooth. Then turn the heat down to low simmer. Still using the whisk, stir the sour cream into the sauce, about a Tb. at a time. Use more than ½ cup if you like the sauce fairly thin. At the last, add the fresh dill, lemon juice, salt to taste. Pour the sauce over the meatballs in the casserole. When you are ready to serve them, reheat the meatballs slowly without letting the sauce boil. Serve with extra sprinkling of fresh dill.

 

This is an old family tradition with a twist.  Sausage rolls with a dab of chutney give a rich holiday flavor.  I typically make my own chutney, spiced rhubarb, apple, blackberry, etc.  Though Major Grey's Chutney works really well for a hot, spicy zing, a huge hit with my family last year.

Sausage Rolls

1 egg, beaten
12-ounce package pork "breakfast" sausage links
1 pkg puff pastry sheets
1 cup chutney of your choice

Unfold the puff pastry sheets (roll out if necessary) and cut into three-inch wide strips. Place a link of sausage on centre of each puff pastry strip, top with a 1/2 TB of chutney. Brush the edges of the strips with beaten egg, then roll up the filled puff pastry into cylinders (the seams should be on the bottom of each cylinder),

Brush the puff pastry cylinders with beaten egg, then cut into one and half inch rolls. Place the rolls seam side down on a lightly greased baking sheet and bake in a 400* oven for 15 minutes. Reduce the oven temperature to 350 F and bake for 15 more minutes, or until the sausage rolls are golden brown. Serve while warm. Makes about 20 sausage rolls.

 

Roast Pork with Maple and Mustard Glaze  

2 1/2 pounds boneless pork loin roast
1 cup real maple syrup
4 tablespoons prepared Dijon-style mustard
2 1/2 tablespoons cider vinegar
2 1/2 tablespoons soy sauce
salt to taste
ground black pepper to taste

Stir together the maple syrup, mustard vinegar, soy sauce, salt, and pepper in a small bowl. Set glaze aside.

Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.

Roast pork in a 350 degree F (175 degree) oven. Cook until internal temperature measured with a meat thermometer reaches 160 degrees, about 45 minutes to 1 1/2 hours. Remove from oven, and let rest about 10 minutes before slicing to serve.

Makes 8 servings

 

This recipe isn't typical for the holidays but the sunny yellow of the cream filling is so suitable for celebrating the return of the Light!

Norwegian Skolebrod  

1 (.25 ounce) package active dry yeast
1 1/2 cups warm milk
1/3 cup butter, melted
4 cups whole wheat flour
1/2 cup sugar
2 teaspoons ground cardamom
1 egg, beaten
 
3 egg yolks
1/4 cup sugar
2 1/2 tablespoons cornstarch
1 cup milk
1 drop vanilla extract

3 tablespoons unsalted butter In a large bowl, dissolve yeast in warm milk. Add melted butter, 2 cups whole wheat flour, 1/2 cup sugar and cardamom. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until shiny and pliable. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into twenty four equal pieces and form into rounds. Place the rounds on to lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes. Meanwhile, preheat oven to 475 degrees F (245 degrees C).
Brush risen rolls with beaten egg. Bake in preheated oven for 8 to 10 minutes until nicely browned with pale sides. Cool completely on wire racks.

To make pastry cream: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined. Whisk in 2 tablespoons of milk. Place the remaining milk and the vanilla in a medium saucepan. Bring the milk to a boil and whisk it into the yolk mixture.

Pour the mixture into the saucepan and bring it to a boil over medium heat, whisking constantly. Remove from the heat and whisk in the butter. Line a baking sheet with plastic wrap and spread the pastry cream over the plastic to cool it as quickly as possible. Cover with plastic wrap and refrigerate it until cold. Place the cooled pastry cream into a pastry bag and fill the buns with cream.
Makes 24 servings

optional fillings, vanilla pudding, french pastry cream

 

This is a recipe I have had for fifteen years or more, sadly part of the directions were eaten away by mice while packed away in my parent's barn several years ago so I tried to recreate it from memory. These are moist, rich, dark cakes…stout is definitely the better choice of the two to use in this festive recipe.

Dublin Tea Cakes

1 jar (1lb) mixed candied fruits
1 pkg (10oz) currants or raisins
1 1/2c. chopped walnuts
2TB grated orange rind
4c. all purpose flour
2tsp. apple pie spice
1 tsp. baking soda
1 tsp salt
1c. butter
1 1/3c. firmly packed brown sugar
3 eggs
1c. stout or dark ale
heavy cream, whipped
candied cherries
walnut halves

Grease/dust with flour or line 24 muffin tins
Combine candied fruits, currants, nuts, orange rind in a very large bowl
Sift flour, apple pie spice, baking soda, salt onto wax paper.
Sprinkle 3/4 c. mixture over fruits and nuts, toss to coat.
Beat butter, brown sugar and eggs in a large bowl with mixer for three minutes or until fluffy.
Add stout and mix well.

Stir in remaining flour, 1 cup at a time alternating beating well after each addition.
Pour batter over fruits and nuts and mix well. pour into muffin tins.
Bake in a slow oven, 275* for 1 hour. Let sit and cool 10 min and turn out on rack to cool completely.

Wrap each cake tightly in plastic wrap then in aluminum foil. Store tightly covered at room temp.
Just before serving, pipe a circle of whipped cream on top.
Garnish with a candied red cherry and walnut if desired.

yields 24 cakes

 

Blessings of the Season!

By Stephanie Lowell-Libby ©Copyright 2008

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Full Frost Moon (void of course): 13 November 1:19am ET
New Moon in Scorpio: 27 November 11:55am ET

We now enter November, the month of Samhuinn.  Dark and colder, we in the Northern Hemisphere turn inward.  This month the nights are growing longer and the days blustery and grey with dry, dead leaves skittering furiously over the slowly freezing Earth.  

Our menus reflect the change of season, meals are heavier and richer.  Nourishing us for the cold winter ahead,  root vegetables, meats, casseroles, cassoulets, stews and soups feature heavily into our menus now.  


Spiced Apple Cider

1 gal apple cider
1/2c. maple syrup
4 cinnamon sticks, broken in half
1 Tb whole cloves
1 Tb whole allspice
1/2 tsp mace (optional)

Tie cinnamon, cloves, allspice and mace together in cheesecloth or use a coffee filter tied with string. Combine cider, maple syrup, spices in a large pot and bring to a slow boil. Turn heat down and simmer for 5 to 10 minutes. Remove spice bag from pot. Serve hot cider in mugs.  Cider may be kept warm in a crock-pot (slow cooker) on low setting. Yield 18 servings


Roasted Beets & Shallots

2 pounds fresh beets, washed, trimmed, quartered or halved (depending on size)
1/2 pound shallots, peeled and halved
1 tablespoon vinegar
1 tablespoon olive oil
1 tsp fresh chopped rosemary
1/2 tsp. thyme
1 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 400ºF. Mix everything into a baking dish and roast for one hour.


Stuffed Acorn Squash

4 acorn squash, halved, seeds removed
1 pound ground meat
3 cups cooked rice (brown or wild rice)
1 cup coarse bread crumbs
1/2 cup onion, chopped
1/2 cup celery, diced
1/2 cup carrots, diced
1/2 cup butter
1c chicken stock
1/2 tsp thyme
1/2 tsp sage
salt & pepper to taste

Rub half the butter on all inside surfaces of the squash, and season with salt and pepper. Arrange them in a baking dish and set aside.
Sauté the ground meat until brown, and season it with salt and pepper. Remove it from the pan and, using the same pan, sauté the onion, celery & carrot in a little olive oil until soft.
Mix in the bread crumbs and then add mixture to the browned meat.  Add herbs and season as needed.

Divide the mixture evenly among the squash halves.
Pour 1 cup chicken stock into the pan around the outside of the squash. Dot generously with the remaining butter and cover loosely with foil.

Bake at 350 degrees for 40 minutes, or until the squash is very soft and well done. Add chicken stock to baking dish if too much evaporates during baking to keep everything moist.


Mama Moon's Pork Chops Stuffed with Apple, Roasted Pepper & Gorgonzola

2 Tb olive oil
6 large boneless pork chops, at least one inch thick
3-4 Tb butter
2 apples, peeled, cored & chopped
1 large sweet red bell pepper, roasted, cored and seeded & chopped
2 cloves garlic, minced*
2c. gorgonzola, crumbled

To butterfly chops: Slice horizontally through the center about 3/4 of the chop with a sharp knife leaving the end attached creating a butterfly shape when opened.

At medium high heat add olive oil and chops, then reduce to medium cooking for 5-7 min each side or until done.  Set aside.
Still at medium heat, sauté the chopped apples, peppers & minced garlic in the butter until tender.  Remove from heat and add cheese. Stir slowly until cheese has melted and coated the apples to form a thick, creamy sauce.
Stuff each chop with 1/4 of apple cheese mixture and serve hot.

Serves 6

an option to garlic is to use garlic-infused oil in place of the olive oil.


Lastly a recipe of unknown source

Pumpkin Trifle

2 cups prepared crumbled unfrosted spice cake, muffins or gingerbread
1 (16 ounce) can pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
2 1/2 cups cold non-fat milk
4 small boxes instant butterscotch pudding mix
2 cups whipping cream

Set aside 1/4 cup of cake crumbs for top. Divide remaining crumbs into four
portions; sprinkle one portion into the bottom of a trifle bowl or 3-quart
serving bowl.

In a large mixing bowl, combine pumpkin, spices, milk and pudding mixes; mix
until smooth. Spoon half into the serving bowl.

Sprinkle with a second portion of crumbs. Whip cream until stiff; spoon half
into bowl. Sprinkle with a third portion of crumbs. Top with the remaining
pumpkin mixture, then last portion of crumbs and remaining whipped cream.
Sprinkle the reserved crumbs on top, around the edge of the bowl. Cover and chill at least 2 hours before
serving.

Yield: 12 to 15 servings

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Full Hunter's Moon-14 October 4:02 pm (EDT)
New Moon- 28 October 7:14pm (EDT)
Samhuinn-31 October

Samhain/Samhuinn, Oiche Shamna, Winter Nights (Asatru), All Hallow's Eve brings us to the final turn of the wheel.  Summer's end, some celebrate this at the first killing frost.  We are now turning inward during the dark part of the year.  Harvests have been brought in, our pantries filled with memories of Summer's abundance in the form of preserves all to be enjoyed in the deepest part of Winter.

Our menus feature garden harvest, the last of the rich abundance until Spring, meals are now becoming richer and heavier.  Typical dishes include ingredients such as apples, pumpkins and other squashes, hazelnuts (and other nuts), meats (pork especially), rosemary, wild rice, anything harvestable from your garden this time of year and to drink, warmed mulled cider or wines.  


This is an old favorite, used for many years that the original source is long since lost…

Pumpkin Spice Crescent Rolls

1 3/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/8 tsp salt
3/4 cup canned pumpkin
3 Tbsp vegetable oil
2 Tbsp brown sugar
2 tsp granulated sugar
1/4 tsp ground cinnamon

Combine flour, baking powder, baking soda, nutmeg and salt. In a separate bowl, mix pumpkin, oil, and brown sugar. Combine pumpkin mixture and flour mixture and stir with a fork. Form into a ball.

Gently knead dough ball on lightly floured surface for 10 to 12 strokes. Divide dough in half and roll each half to a 10-inch circle. Cut each circle into 8 wedges. Beginning with the wide end of each wedge, loosely roll towards point. Curve gently into a crescent and place point side down on a foil lined baking sheet.

Combine the sugar and cinnamon. Sprinkle generously over the rolls. Bake at 400 degrees for 9 to 11 minutes or until golden brown. Best when served warm.


A Samhuinn tradition in Ireland (and in my family!), the potato pancake

Boxty

1 cup raw potato
1 cup mashed potato
2 cups flour
1 tsp baking powder
1 tsp salt
large knob of butter, melted
about 1/2 cup milk

Grate the raw potatoes into a bowl. Turn out onto a cloth and wring, catching the liquid. This will separate into a clear fluid with starch at the bottom. Pour off the fluid and scrape out the starch and mix with the grated and mashed potatoes. Sieve the dry ingredients and mix in along with the melted butter. Add a little milk if necessary to make a pliable dough. Knead lightly on a floured surface. Divide into four and form large, flat cakes. Mark each into quarters but do not cut right through, and bake on a griddle or in a heavy pan.

If desired, more milk and an egg can be added to make a batter which can be fried in bacon fat like drop scones.

SOURCE: A Little Irish Cookbook.


Acorn squash stuffed with apple couscous

1 c Couscous
1 c Apple juice
1/4 c Prunes, pitted & chopped
1/4 c Dried cranberries
1/4 c Dried apples
1/4 c Apple juice concentrate, thawed
1/4 tsp Cardamom, ground
1 TB Maple syrup
4 ea Acorn squash, halved & seeded
1/4 c Pecans, toasted & chopped, optional

Place couscous in a small mixing bowl. Set aside.
Bring apple juice to a boil in a small saucepan & pour over the couscous. Cover & set aside until the juice is absorbed. This will take 15 minutes.

Stir in the fruit, apple juice concentrate, cardamom & maple syrup. Set aside.

Steam squash halves until tender, about 15 minutes. Drain & place on a baking sheet. Preheat oven to 350F. Fill squash halves with the couscous mixture & bake for 20 minutes. Top with pecans & serve.

SOURCE: "Vegetarian Gourmet" Winter, 1995


This is one of my own creations, I tend to cook by the seat of my pants never measuring and never writing down a recipe

Mama Moon's Roasted Red Potatoes with Apple & Garlic

2lbs (or a 5lb bag) of red potatoes, well scrubbed and cut into quarters (or use new potatoes cut in half)
2 tart apples (use 4 if using 5lb bag potatoes), washed well, cored and sliced thick
olive oil
3+ cloves garlic, bashed (we add 4-5 cloves as we love roasted garlic)
rosemary
a sprig of thyme
salt and pepper to taste

Dump potatoes, apples & garlic into a casserole, add herbs, season with S&P and drizzle liberally with olive oil, toss until well coated and roast at 475* until potatoes and apples are soft, about 35-40 min.


This is our must have for each Samhuinn feast…the other dished may change but our garlic-studded roast pork is a must.

Remembrance Rosemary-Garlic Pork Roast

Pork roast or tenderloin, of desired weight
3-4 cloves garlic, sliced
1/4c. Olive oil
2 TB fresh Rosemary, chopped
1 tsp dried Sage
½ tsp Pepper, or to taste
1-2 tsp Sea salt, or to taste

Preheat oven to 375*.  With a sharp knife, poke slits into the roast on all sides, inserting slices of garlic into each slit.  Mix salt, pepper and herbs and olive oil…rub down entire roast and cook according to weight until browned and internal temp reaches 160*

This is a family favorite during October, when most of our family's birthdays fall.  These improve with age…If they last another day or two the spicy richness is mouthwatering.

Pumpkin Whoopie Pies

2 cups brown sugar
1 cup vegetable oil
1 1/2 cups canned pumpkin
2 eggs
3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 1/2 Tbsp cinnamon
1/2 Tbsp ginger
1/2 Tbsp ground cloves

Preheat oven to 350. Beat sugar and oil until well blended. Add pumpkin and eggs.
In a separate bowl, combine remaining ingredients then add to wet mixture. Mix well.
Drop by heaping teaspoons onto a greased cookie sheet. Bake 10-12 minutes.
Cool, then make sandwich from 2 cookies filled with the following.

Filling:

1st mixture:
2 TB butter
2 TB flour
1/2 cup milk

Heat over low to thicken, then cool

2nd mixture:
1/2 cup vegetable shortening
1/2 cup sugar
1 tsp. vanilla

Cream well and add to first mixture.  Then beat with electric mixer.  Fill cooled whoopie pies with mixture.


Spicy Pumpkin Cheesecake

1 1/2 cups crushed gingersnaps
2 TB butter, melted
1/4c firmly packed brown sugar

2 (8 oz) pkg cream cheese, softened
1 cup pumpkin puree
3 eggs
1/2 cup sugar
4 tablespoons maple syrup
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 tablespoons light molasses
1/8 teaspoon salt

Position a rack in the center of the oven and preheat to 350 degrees
F. Coat the 9 or 10-inch spring form pan with cooking spray.

Mix the graham cracker crumbs, butter and brown sugar together
and press into prepared pan.

Puree the remaining ingredients in a food processor and pour into
crust. Bake for 50 minutes. Let cool for 30 minutes and refrigerate
5 - 6 hours or overnight before serving. Keep refrigerated.

Yields: 8 servings


Mama Moon's Maple-Apple Crisp

4 large, peeled, thinly sliced apples (McIntosh apples are ideal but feel free to experiment-I like Cortlands)
2 TB lemon juice
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 cup real maple syrup

Topping:

1 cup uncooked rolled oats
1/3 cup flour
1/2 cup sliced almonds
2 TB butter, cut into chunks
2TB real maple syrup
1 tsp almond extract

Mix sliced apples, lemon juice, cinnamon and syrup in a large mixing bowl. Mix topping ingredients in a separate bowl and set aside.

In a greased a 9″ x 13″ baking dish spread the apple mixture across the bottom of the pan. Spread the topping evenly over the apples, cover with foil and bake at 350 degrees for 30 to 40 minutes or until the apples are tender. Remove foil and bake an additional 20 to 30 minutes at 350 degrees until topping is crisp. If you'd like, top with whipped cream or vanilla ice cream.

Serves 6-8

By Stephanie Lowell-Libby ©Copyright 2008

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Full Harvest Moon: 15 September 5:15 am EDT
Autumn Equinox: 22 September 10:47 am EDT
Fallfest/Haustblot: 23 September
New Moon: 29 September 4:13 am EDT

'We have ploughed, we have sowed,
We have reaped, we have mowed,
We have brought home every load,
Hip! Hip! Harvest Home!
Hip! Hip! Harvest Home!'

Colors: Orange, Brown, Gold, Dark Red & Yellow, any dark autumn color, I especially love deep violet at this time of year.

Decorations:(for home and altar/shrine): Acorns, Pomegranates, Pine Cones, fallen leaves, seed pods, dried flower heads, Corn Stalks, Gourds, Cornucopia, early pumpkins, bunches of Indian corn and Autumn flowers.

Harvest Menu: Apples, Breads-whole grain, fruit or nut, Apple Cider, Ale, Wine, Corn, Cornbread, Beans, Smoked Meats, Grapes, Nuts, Root Vegetables & Squash-this is aka the Witch's Thanksgiving so anything served at Civic Thanksgiving works here too.


September brings cool, crisp nights following hot, sunny days.  By month's end the daylight loses its' battle to darkness as the days are now growing increasingly shorter than the nights.

The Autumn Equinox brings us our second harvest celebration also known as Harvest Home, Mabon and Alban Elfed.  This harvest features the bulk of Mother Nature's bounty, everything has reached its peak and put forth an abundance of, a giving of the plant's energy and life force to give back to the Earth.  This celebration is also known to some as the "Witches Thanksgiving" which can open one's menu options considerably, taking ideas from civic Thanksgiving menus.

Late Summer vegetables and fruits are overflowing at farm stands and farmers markets.  Orchards have early apples, late peaches and more.  Nuts are abundant now as well as late season herbs all lending flavor and texture to our feasts.  Borrowing from Lunasda, the grain festival and first harvest, we bring grains to our Harvest meals, whole grains for breads that fill our freezers and laden our harvest tables.

The options are endless at this turn of the wheel, celebrating such abundance that the Earth has provided to us.  Give thanks and honor this feast day by purchasing organic and local foods.  Challenge friends and family to prepare a dish or meal using foods grown or made only within your region (or even a step further and within a 100 mile radius).  Thank the Great Mother.  

Happy Harvest.


Autumn Sunset Punch

1/2 gal Apple Cider
24oz Apricot Nectar
1c Raspberry syrup
1c Lemon juice

Blend and serve with plenty of ice


This recipe came to be during a month long fast while I was obsessed with the foods I was unable to eat but still had to prepare for my daughter.


Mama Moon's Harvest Ragout over brown rice

1lb ground turkey (can be omitted)
1/4c. olive oil
3 carrots, sliced thin and in half
1 small summer squash, chopped
1 courgette (small zucchini), chopped
1 onion, minced
3 cloves garlic, minced
1c. mushrooms, sliced (I like dried porcine best, set in water to plump up before measuring)
1/2 c. white wine (used a pinot grigio since it was all I had)
==OR==
a few glugs of Worcestershire

4c. crushed tomatoes
2 tsp fresh thyme (1/2tsp dried)
1 tsp fresh winter savory
2 TB fresh parsley
cayenne pepper to taste
salt and pepper to taste
2TB dijon mustard

2c. brown rice, cooked in chicken, veg or garlic stock (can also use bulgur wheat or couscous)

Brown ground turkey add olive oil and carrots.  allow to cook on med heat stirring occasionally for 10 min.
Add squashes, onion, garlic, mushrooms and wine. Allow to cook for 5 min then add tomatoes, mustard and the herbs & spices.
Cover and simmer on low for 30 min (or longer I let mine cook slow for an hour).

Serve over the brown rice.


My grandmother loved her casseroles, this one is based on her original recipe, just tinkered with for added flavor.

Gram's Garden Harvest Casserole

1 onion, chopped
3 cloves garlic, minced
and sautéed in
1 Tb butter

2-3 summer squash (or zucchini), sliced
1c. sour cream
1 can cream of chicken soup
1c. prepared stuffing (from scratch or a bag/box)
1c grated carrot
1/2c. grated cheddar cheese (or use a combo. Gruyere is quite tasty in this dish as a horseradish flavored cheddar works well too)
1TB fresh chopped thyme (or 1/2 tsp dried)
1tsp sea salt


==optional==
1c. chicken, cooked and cubed
or
1lb kielbasa or sausage, sliced in 1/4in slices


Mix together sour cream, soup and stuffing. Layer casserole dish with vegetables, top with stuffing mixture and shredded cheese, cover with foil.   Bake at 400* for 35-40 min.


This is my favorite recipe, for years I would make this recipe once a week, keeping us in bread for the week.  Freeze the extra as it goes stale quickly.

Whole Wheat Flax Bread

5 cups warm water
13 -16 cups whole wheat flour
1 cup flax meal
1/2 cup honey
3 pkg. of yeast
1 tablespoon sea salt

Proof  yeast by putting a tablespoon of honey in 1/2 cup of luke warm water, stir to dissolve the honey, then add the yeast and set it aside until frothy and bubbly


Mix remaining 4 1/2 cups of water with 7 cups of the wheat and flax flour. Mix for 3 minutes.
Add the yeast mixture, salt, honey and mix well.
Add 2 more cups of flour and mix well.
Add 3 cups of flour gradually while kneading or mixing with a bread mixer.
If using a mixer, let it mix on slow speed for 10 minutes.
Then add about 1-3 cups of flour slowly until the dough pulls away from the sides of the mixer bowl.

Knead and add flour until it has an elastic feel and is not overly sticky.  
If kneading by hand this will take at least 10 min.  
The dough will go from fighting your hand to submitting a bit to your touch, soft and bounces back when touched.

Let dough rise until it has about doubled in bulk.
Punch it down, then let it rest 10 minutes.
Let rise again, the loaves should double in size

Bake at 350* for 35min

This is an adapted recipe of unknown origin, but a family favorite, cold autumn nights are quickly warmed with this golden soup.


Roasted Butternut Squash Soup

2 tablespoons extra-virgin olive oil
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced carrot
1 hot pepper, de-seeded and diced
1 cinnamon stick
Sea salt and freshly ground pepper
About 4 cups Chicken Stock or canned low-salt chicken broth
1 teaspoon curry powder
1-1/2 cups Roasted Winter Squash
1/2 cup half-and-half (optional)
1/4 cup mascarpone cheese (optional)
2 tablespoons toasted pumpkin seeds

Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and sauté until soft but not brown, about 10 minutes. Season with sea salt and pepper.
Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
Puree the soup in a blender until smooth.
Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper.
If desired, garnish with a spoonful of mascarpone and/or a scattering of pumpkin seeds.
(Makes about 4-1/2 cups, serves 4)


Harvest Home Pudding

1 1/2lbs autumn fruit-apples, blackberries, pears or plums, peeled and in 1/2 in thick slices
1/4c honey
1 cinnamon stick
1/2 tsp nutmeg

3 cups milk
4 eggs
2 tsp. vanilla extract
1/2 cup honey
¼ tsp allspice
4 cups stale bread, crusts removed and cubed

Stew fruits over low/med heat in a bit of honey and 1 cinnamon stick until soft but still slightly firm. Remove cinnamon stick and add nutmeg.  Stir to combine.

Lightly butter a 2 quart baking dish. Combine the milk, eggs, vanilla, honey and allspice in a large mixing bowl. Beat together well.

To baking dish add the bread cubes, top with stewed fruit mixture and to that cover with egg/milk mixture.
Bake at 350 degrees for 1 hour, or until the pudding is set and lightly browned on top.
Remove from the oven. Let it cool slightly. Serve slightly warm, topped with cream if desired


Lastly, a favorite recipe of mine for the abundance of apples that invariably find their way home with us each month starting in September. Recipe source is unknown but as usual, tinkered with.  Try a variety of apples for different flavors.  I often use a combo of Gravensteins, Cortlands, Macouns and MacIntosh.

Gingered Apple Butter

4 pounds apples, washed well, unpeeled, cored and quartered
1 1/3 cups demerara sugar
1 cup fresh apple cider
Grated zest and juice of 1 lemon
3 tablespoons grated fresh ginger
2 ts Ground cinnamon
1 ts Ground cloves
1/8 ts Ground allspice

The night before, in a 3 1/2-quart slow cooker, combine the apples, brown sugar, apple cider, and lemon zest and juice. Cover and slow-cook until the apples are very, very soft, 8 to 10 hours on low.

The next day, stir in the grated ginger and spices. Increase the heat to high uncover, and cook, stirring occasionally, until the mixture has reduced to about 3 cups, 8 to 10 hours.

Using a rubber spatula, rub the apple butter through a wire strainer set over a bowl to remove the apple peels.

Spoon the warm apple butter into hot sterilized jars. Screw on the two-piece lids and let stand at room temperature 8 hours, or overnight; refrigerate. (The canned apple butter will keep, refrigerated, for up to 6 months.)

By Stephanie Lowell-Libby ©Copyright 2008

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"Fairest of the months!

Ripe summer's queen

The hey-day of the year

With robes that gleam with sunny sheen

Sweet August doth appear."

-   R. Combe Miller

Lunasda 1/2 August (or circa 5 Aug/Sun 15* Leo)

New Moon 1 August (11:13 UT) 6:13am EDT

Full Grain Moon 16 August (22:16 UT) 5:16pm EDT

Come August, gardens everywhere are full to bursting, the farmers' markets and farm stands offer a wide array of fruits, veg, flowers and herbs.  With so much abundance, even after gorging on the fresh goodies we have so much remaining.  Despite the heat, many often take to their kitchens to preserve the freshness and flavors of the height of the growing season.  In the spirit of Lunasda and community, gathering a group to do a mass preserving of these fresh and flavorful gifts from the Goddess is a wonderful way to make quick work of the tasks at hand, getting out of the sweltering kitchen and back out into the Summer air. Witching in the kitchen takes on new meaning for me by August, this is what motivates me to "put up" my baskets of fresh fruits and veggies.  I excitedly look ahead to September-Harvest and the Autumn months of crisp nights, spices, the earth's bounty and gatherings of family and friends to celebrate the abundance Mother Earth has bestowed upon us. 

Lunasda, celebrated at the beginning of August,  can be extended into mid August.  There are pagans here in New England that prefer this approach and wait until the brambleberries (raspberries and blackberries) ripen to celebrate.

Your Lunasda menu can feature breads, grains, seeds, corn and anything with heat (as well as the garden).  This being the first of the harvest festivals it is an ideal time for gathering with family and friends.  Grilling, cold salads, solar symbols and easy to make dishes which feature garden's harvest are the best way to acknowledge this turn of the wheel.  Peruse your farm stands and farmers markets which are bursting with fresh and local fruit and veg, as well as baked goods such as pies and breads and preserved jams, jellies, pickles and the like. Celebrate all that the Earth and Mother Nature gives to us, celebrate community, celebrate Summer.

I love chutney, served on meats, in curry dishes, I even use some in my sausage rolls served at Yule for an added flavor.  My latest love is the following, taking advantage of the abundance of black raspberries growing wild.

Black Raspberry Chutney

1 pound black raspberries or blackberries
1 cup Sucanat (or equal amount of sugar)
2 medium red onions, chopped
a 3-4 inch piece of ginger root, peeled and chopped
Dry mustard (English mustard such as Colman's gives a lovely added heat)
1 cup white wine vinegar
2 red chilis, finely chopped
½ tsp allspice 

Over medium-high heat sauté the onion, ginger and chilis in a tablespoon of olive oil until soft.  Add the black raspberries and stir, cooking for a few minutes before adding the sucanat and white wine vinegar. Stir well and bring to a boil, reduce heat and let simmer for about 20 minutes or until thickened.  Spoon hot chutney into cleaned, hot, sterilized jars. Continue with processing process found here http://www.ext.colostate.edu/PUBS/foodnut/09304.html

Honey Cornbread with Hot Red Pepper

1 cup cornmeal
1 cup white whole wheat flour
1/2 hot red pepper, finely chopped
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup olive oil
1/4 cup honey 

Preheat oven to 425*, grease your pan (an 8"x 8" works well).  Saute the pepper in olive oil over medium heat until soft, let cool.  Sift dry ingredients and to them add the egg, milk, oil and honey, stir until blended then add the red pepper.

Bake for 20-25 minutes or until golden.

This is an old family recipe from my grandmother's Vermont family

Pottsfield Pickles

3 pts chopped green tomatoes
3 pts chopped ripe tomatoes

chop:

2 bunches celery
small cabbage (3lbs)
1 qt. onions
3 red peppers (seeds and all)

soak overnight with 1/2c. salt.  drain and rinse with cold water.

Add:

3pts vinegar
1/2tsp ground cinnamon
1/2 tsp ground cloves
1/2c. mustard seed
3lbs brown sugar (or Sucanat)

Cook for about 45 minutes and pour into hot, sterilized jars leaving a ¼ in headspace.  Follow directions as to how to process pickles here http://www.ext.colostate.edu/PUBS/foodnut/09304.html

Sweet Red Pepper Dip in Bread Bowl

2 large red peppers, roasted, skinned and de-seeded
1 cup sour cream
2-3 oz pkgs. cream cheese
1/4 tsp. salt
1/4 tsp. paprika
1/8 tsp. cayenne pepper

Add all ingredients to food processor or blender and whiz until smooth.  Pour into a hollowed out round loaf of bread. To use the bread removed---cut into bite sized pieces and serve around the base of the bread bowl with fresh veggies, crackers, dried pita triangles or bagel chips.

This last one I received from an online urban homesteader friend in Canada, this is a brilliant use of green tomatoes and the hot peppers. 

Green Tomato Salsa

5 cups chopped green tomatoes
1 1/2 cups seeded, chopped long green chilis
1/2 cup seeded finely chopped jalapeños
4 cups chopped onions
1 cup bottled lemon or lime juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin
1 Tbsp salt
1 tsp black pepper (optional)

Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into 5 pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes.

This recipe makes a hot salsa. You can make a mild salsa by substituting green bell peppers in place of the long, green chilis. Another option is to make a medium salsa, excellent as a condiment for meat dishes, by using all jalapenos.

The following is a recipe I came up with while working at a local farmers' market a few years ago.  This was my best seller for personal sized pizzas. It also makes a great full sized pizza.

Basil Pesto and Goat Cheese Pizza

1 cup basil pesto*
4 oz goat cheese
whole wheat pizza dough**

Divide dough into six to eight small pizzas, spread with a layer of pesto and top with crumbled goat cheese (as an alternative fresh mozzarella sliced thin is a wonderful addition or replacement for the goat cheese).  Bake in a hot oven (450*) for 8-10 min or lightly browned.

*Basil Pesto

2 1/2 C packed fresh basil leaves
2-3 garlic cloves, peeled
2/3 C extra virgin olive oil
1/4 C walnuts or pine nuts
1/8 t salt
3/4 C freshly grated Parmesan cheese

In a food processor or blender, process the basil, garlic, olive oil, nuts, and salt until smooth, stopping to scrape down the sides. Scrape the mixture into a bowl and stir in the parmesan. Cover and refrigerate until needed. This freezes very well and should you not use this within 4-5 days then freeze.

**Whole Wheat Pizza Dough

1 cup warm water
2 Tb yeast
2 Tb honey
3 1/2 cups white whole wheat flour (or add 2 ½ cups white whole wheat flour with 1 cup whole wheat flour)
1/4 cup olive oil
1/2 tsp. salt 

Add honey and yeast to the warm water and allow to sit for 5 min or until frothy and bubbly.  Add in olive oil, flour and salt mix until combined. Knead about 10 min let rest in lightly oiled bowl and let rise 45min.  Beat down and let rise another 1-1 ½  hours.

By Stephanie Lowell-Libby ©Copyright 2008

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July Esbats--
New Moon: 3 July 2008 2:20 UT (2 July 2008 10:20pm EDT)
Full Thunder Moon: 18 July 2008 00:00 UT

July brings heat and with it languorous movement in the midst of high growth in the flora and fauna around us. Abundance is apparent as we shift into the height of the heat and growth of the year.  This month we enter into the Dog Days of Summer with intense heat and humidity that feed the intense thunderstorms which frequent this particular month. Our bodies seek light, cooling and refreshing foods and plentiful drink to recharge us on sultry Summer nights.

Farmers’ markets are heavily laden with fresh fruits and vegetables now.  Local, healthy sources of the freshest produce found outside of one’s own garden. Dark blueberries combined with rich reds and blacks of brambleberries filling a scooped out half shell of melon is a quick and light way to enjoy what is available this month.

In the garden- greens, early root veg, corn, squashes, beans, potatoes, cucumbers and more are ripening and ready for picking.  To get out of the kitchen wrap these sliced lovelies topped with fresh herbs and a bit of butter/olive oil in foil and toss on the grill for an easy blend and addition to your meal. 

Despite the heat I cannot resist baking using the herbs growing so richly lush and fragrant in my garden.  Basil, thyme, rosemary and garlic for a savoury artisan bread or the sweet, fragrant lemon balm or mints for a sweet quick bread.  At the Full Moon these herbs can be harvested and hung to dry or, my favorite, chop savory herbs and sprinkle into an ice tray, top with olive oil and freeze.  I pop these nuggets of flavor out and put them into a freezer bag for use all winter.  The flavor and scent still as fresh as the day they were harvested.

Lunasda coming up in early August reflects this increasing abundance, breads, herbs, grains, corn and all foods reflective of solar symbols will be the focus in weeks ahead. In the meantime look to your garden or farmers’ markets for new herbs, fruits and veg. Find something new to you and celebrate the abundance of the height of Summer.

Rustic Dill Bread

2 packages active dry yeast
2 tablespoons honey
2 1/2 cups warm water
1 tablespoon olive oil
1 small red onion, thinly sliced
2 large garlic cloves, minced
2 large eggs, slightly beaten
1 teaspoon sea salt
1/2 cup whole wheat flour
about 6 cups white whole wheat flour
2 tablespoons fresh dill, coarsely chopped
vegetable oil cooking spray

In a large bowl, sprinkle yeast and 1 tsp of the honey over the warm water; stir until yeast dissolves completely. Let stand until foamy, about 5 minutes.
In a small skillet, heat olive oil over medium heat. Add onion and garlic and sauté for 4 minutes. Remove from heat and let cool.
Stir the remaining honey into the yeast mixture, add eggs, salt, and the olive-oil onion mixture. Stir in the whole wheat flour and 3 cups of the white whole wheat flour. Beat until well blended. Add 2 cups flour, 1/4 cup at a time, beating after each addition.
Turn dough out onto a lightly floured work surface and knead by hand until smooth and elastic, about 10 minutes, adding up to 1 cup white whole wheat flour as needed, 1 tablespoon at a time as needed to keep the dough from sticking. Gradually knead in dill.
Form dough into a ball and place in a bowl which has been lightly sprayed with cooking spray, turning dough over once to coat the top. Cover and let rise in a warm place for about 1 hour, until doubled in bulk.
Punch the dough down and knead briefly on a lightly floured surface. Divide the dough into 2 equal portions and shape each portion into a tight 7-inch round loaf. Lightly spray 2 large baking sheets with cooking spray or line with parchment paper. Place formed loaves on the prepared baking sheets. Cover and let rise in a warm place until puffy, about 30 minutes.
Preheat oven to 350°F. Using a sharp knife make 1/4-inch (0.6 cm) deep slashes on top of each loaf forming an X. Lightly dust top of each loaf with flour. Bake, uncovered, until well browned and loaves sound hollow when tapped on the bottom, 40 to 45 minutes.

yield: 2 loaves

Basil and Cheddar Scones

2 cups less 2 tablespoons white whole wheat flour
1/2 cup whole wheat flour
1 cup light cream (or whole milk)
2 Tbsp. tomato paste
2/3 cup sharp cheddar cheese, finely grated
1/2 tsp. salt
2 tsp. baking powder
6 Tbsp. unsalted butter
1 large clove garlic, minced
1/2 cup basil, finely minced

Preheat the oven to 400° F. In a large bowl, combine the flours, salt, and baking powder and blend thoroughly; cut in the butter until the mixture resembles coarse meal.

In a small bowl, combine the milk with the tomato paste, blending well. Add the milk and garlic to the dry ingredients along with the cheese and basil, and stir to form soft dough.

Turn the dough onto a floured pastry marble or board, knead gently until it just comes together, and roll out to 1/2 thickness.
Cut dough into desired shapes and place on an ungreased baking sheet.
Bake 15 to 18 min or until lightly golden brown. Serve warm.

Makes about 2 dozen scones.

For all of you fishers out there here is an easy recipe and one popular in my family.  My loved ones frequently head out and return with plenty of fish, cleaned and ready for me to prepare.  This is easy enough for any of them but somehow they’ve convinced me that I make this best.

Fresh Savoury Fish

Cleaned fish, amounts vary so there are no exact measurements here

Onto one of aluminum foil lay:

Garlic, bashed…no need to peel
Fennel, roughly chopped
Sweet peppers, roughly chopped
Drizzle lightly with olive oil

On this you will lay one fish stuffed with

A savoury herb of your choice (dill, basil, parsley are quite good, either on their own or in a blend)
1/2 clove garlic, minced
Salt and pepper, to taste
Butter or olive oil

Splash all over with lemon juice.

Bring the lengthwise edges of foil up to meet in the middle, fold in sides and fold ends over a few times to make a packet. Stab top of foil with knife for a few steam holes. This can be steamed over a grill (upper rack or on lower heat) or in the over at 350* until steamy and fish meat flakes, usually no more than 20-30 min, depending on size of fish.

Abundance of blueberries combined with a need for something quick and easy results in returning to this recipe, English in origin, passed down through the generations. This recipe works well with brambleberries as well, if you don’t mind the seeds. 

Blueberry Fool

2 cups blueberries
1-1/2 cups heavy cream
1/4 cup honey
1 tbsp. butter

In a saucepan over medium, melt the butter and add the blueberries and honey.  Cover and let cook for about 15 min, stirring occasionally.  Remove from heat and mash berries, let cool.

Whip cream into soft peaks, fold in berry mixture and serve topped with a few fresh berries. 

Lastly, a recipe of unknown source, one I found in recent years and have enjoyed each summer since.

Fruit Salad with Lemon Balm and Lemon Mint

¼ cup lemon juice
¼ cup honey, warmed
¼ cup lemon mint, minced
2 tablespoons lemon balm, minced
1 cup cantaloupe, cut into cubes or balls
1 cup honeydew, cut into cubes or balls
1 cup pineapple chunks
1 cup strawberries, halved

Combine lemon juice, honey, lemon mint, and lemon balm.  Pour sauce over fruit and refrigerate until chilled.  Garnish with lemon mint leaves.

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I know a bank where the wild thyme blows,

Where oxlips and the nodding violet grows,

Quite over-canopied with luscious woodbine,

With sweet musk-roses and with eglantine.

 

~ William Shakespeare, A Midsummer Night's Dream

 

 

Summer Solstice

20 June 2008 00:00 (7:00pm EDT)

 

The longest day of the year, also known to many as Litha or Midsummer, this is a day of increasing abundance, and growth is becoming increasingly full and lush. We celebrate this apex of energy during the Sun's highest point in the sky with a menu of solar symbols, foods available in our gardens or the farmers' markets which are now underway.

 

When considering your feast menu, fresh greens, herbs, peas, baby carrots are all easily found as well as strawberries which are come into season in northern climes.  Herbal teas or fresh fruit juices to quench one's thirst, be sure to pick plenty of whatever herb or berry is in season and try your hand at making a mead, cordial or wine to be enjoyed at the Winter Solstice (or perhaps the following Summer Solstice). Circular, solar-inspired foods such as pizza, quesadillas or a layered tostada on round tortillas are a few ways to combine symbolism with quick and easy.

 

For you barbecuing enthusiast, fire up the grill! Think growing heat and grilling that which is season. Grilled pizzas are a great way to enjoy the outdoors and keep the gathering outside.

 

Faeries are said to be at their height of activity during this time, those of a faery path might like a picnic or tea party featuring dishes made with fresh herbs and edible flowers.

 

 

This first recipe is not one of my own but a favorite and essential part of our yearly Summer Solstice celebrations.  Our version uses honey (3/4c or to taste) instead of the sugar.

 

Tom's Stillwater Punch

 

Juice of 2 oranges, strained and juice of 2 lemons, strained

Juice of 2 limes, strained

1 1/4 cups sugar divided

1 quart cold black tea

4 sprigs fresh spearmint

5 cups freshly squeezed orange juice, strained

1 cup freshly squeezed lemon juice strained

1 cup pineapple juice

1 cup raspberry syrup

1 cup water

1 block of ice

1 quart gingerale

Fresh spearmint sprigs for garnish

 

Mix the juice of 2 oranges, 2 lemons and 2 limes with 1 1/2 cups sugar. Add the tea to this mixture; add the 4 sprigs of spearmint. Set aside to cool. Mix the remaining orange and lemon juice with the pineapple juice and the raspberry syrup. Add this to the tea. Bring the remaining 1/4 cup sugar with 1 cup of water to a boil for 5 minutes then stir it into the tea mixture. Chill thoroughly. Serve over the block of ice in a punch bowl, adding the ginger ale at the last moment. Add fresh sprigs of spearmint.

 

SOURCE: Tasha Tudor

 

 

Spiraled Herb Bread

 

1 1/2 tsp yeast

1 tsp honey

1 tsp salt

1/3 cup warm water

 

2 1/2 cups white flour

1 1/2 cups whole wheat flour

1 1/2 cups water

1 tbs olive oil

 

1/4 cup chopped fresh parsley

1 Tb each of assorted herbs (try a combo of 3 or 4 of the following: thyme, basil, oregano, rosemary, chives, chervil, savory, etc)

1/2 tsp ground black pepper

3/4 tsp kosher salt

 

2 tsp milk

 

Preheat oven to 425*F

 

Combine first 4 ingredients and let stand 10 min.

Sift flours into a large bowl.

Make a well in center of flour and add the yeast mixture, water and oil.

Stir with a fork until crumbly but moist.

Knead on a lightly floured surface for 10 minutes.

Add extra 1/4 cup of flour if mixture is sticking to the surface.

 

Shape into a ball and place in a lightly oiled bowl.

Cover and let rise 1 1/2 hours.

 

Turn dough onto a lightly floured surface and knead a few minutes.

Flatten dough to 8 in square. Sprinkle surface with salt, pepper and herbs evenly.

 

Roll up like a swiss roll and put into a greased 1.5qt loaf pan.

Cover and allow to rise 30 minutes.  Brush top with milk, sprinkle with salt.

Bake in center of a very hot oven 25-30 min or until well risen, brown and crusty on top.  It should sound hollow when tapped.

 

 

Litha Layered Salad

 

1 small head, iceberg lettuce, torn into small chunks

2c. spinach, washed and patted dry

2c. red lettuce, washed and patted dry

2c fresh peas (or frozen thawed and drained)

1/2c. celery, chopped

1 small red onion, sliced thinly

1 pint fresh strawberries, washed and sliced in half lengthwise

 

4 hard-boiled eggs, sliced widthwise in 1/2in slices

1/3c. cheddar cheese, shredded

2c. mayonnaise

3 TB lemon juice

1/4 tsp salt

1/8 tsp cayenne pepper (or to taste)

 

In a deep clear glass bowl (trifle bowl is ideal) layer:

 

iceberg lettuce

onion

strawberries

spinach

celery

cheddar cheese

red lettuce

peas

 

In a small bowl mix mayo, lemon juice, salt and pepper, blend well; pour evenly over the top of the salad.  Top with egg slices and serve.

 

 

Summer Sun Chicken

 

1/4 C. olive oil

4 chicken breasts, sliced in strips

1/2 C. orange juice

2 T. honey

1Tb curry powder

1 tsp. grated orange rind

1/2 tsp. ground nutmeg

pinch salt

 

Heat oil in a large skillet over medium-high heat. Add chicken and cook for about 5 minutes or until brown on all sides, turning often.

 

In a small bowl, combine orange juice, honey, curry powder, rind, nutmeg and salt. Add mixture to the skillet; reduce heat to medium-low.

Cover and cook for 5 minutes or until chicken is fork tender, glazed and browned. Serve chicken with pan sauce.

 

Yields 4 servings.

 

 

Strawberry-Rhubarb Crisp

 

Topping

1 cup white whole wheat flour

1c Sucanat (or 1/2 cup sugar and  1/2 cup brown sugar)

1 teaspoon each: cinnamon and nutmeg

1/8 tsp salt

 

8 TB unsalted butter, room temp.

1 cup rolled oats

 

 

Filling

2 pints strawberries, stemmed and halved

3 cups rhubarb, sliced 1/2 inch thick

2/3 cup sugar (or Sucanat if you are avoiding processed white sugar)

1 TB cornstarch

 

Heat oven to 400 degrees.

 

Topping:

In large bowl mix all ingredients except butter and oats to blend thoroughly.

With forks (or clean fingers), cut in butter until mixture resembles coarse crumbs. Mix in oats; set aside.

 

Filling:

In large bowl mix the strawberries, rhubarb, sucanat and cornstarch to blend thoroughly.

Spoon into a 2-quart baking dish. Cover evenly with topping.

Bake 40 minutes or until filling is bubbly and topping is lightly browned. Cool slightly.

Serve warm or at room temperature.

Top with whipped cream or ice cream, if desired.

 

 

By Stephanie Lowell-Libby ©Copyright 2008

 

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The Spring Equinox brings the renewed promise of life, new beginnings, and growth.  This seasonal shift is reflected in what foods are available and abundant.  After a winter of slowed metabolism and diets supplied with rich, heavy, and hearty foods many from outside our region, this is the time to bring our menu focus home.  Honor the Earth as she rouses by purchasing or harvesting locally grown products.  Reduce fuel consumption that it would require to ship the foods not in season in your area to your local grocery store.

 

Menu favorites in early spring feature the newly abundant eggs and milk.  Those of us who raise livestock know that come March our egg supply is rebounding as the lengthening days revive the chicken's egg laying cycles.  Not to mention the late-winter births of which with them brings an abundance of milk.

 

Foods for your menu can include the above-mentioned eggs and milk, as well as cream, honey, sprouts, Spring greens, fresh bread or rolls and Spring lamb.  Any braided bread recipe is appropriate this time of year as the three braids represent the Triple Goddess. Fennel is a favorite of mine, it soothes colicky bellies and helps increase milk production in cows and humans alike. A good choice for this time of year! Ancient Spring feasts were made up of foods readily available at this time of year and included eggs-the symbol of fertility. The equinox brings us equal days and those precious 12 hours of daylight have the chickens laying eggs once again, in the advent of electricity this miracle and wonderful, welcoming sight tends to be lost for many of us but for our ancestors this was reason to celebrate, life was beginning anew!!

 

The greens found in early spring tend to be rather bitter, a wonderful reflection of how the Earth provides for us.  These greens are a means to cleanse our bodies from the season of eating those heavy, rich foods.  Greens such as dandelion, kale, fennel, mustard and collards provide and astringent purge for the liver giving humans and animals alike a fresh slate for the lighter, more natural eating available in the months ahead.  In addition to these bitter greens are a few herbs, veggies and root veggies-carrots, beets, artichokes, as well as watercress and purslane all add to the options.  A lovely carrot souffle, should you be adventurous enough, is a light, yet warming addition to an early Spring meal.  These are all wonderful additions to a healing, healthy and cleansing menu.

 

Living in northern New England, the Spring Equinox, (Eostre/Ostara) tends to bring us a view of white.  Several feet of snow keep us from harvesting anything in our gardens.  Fortunately there are local farms with the foresight to grow early vegetables in greenhouses, something to take advantage of as the option to harvest fresh peas, greens, etc. are more than a month a way for us in the northern states.  I take this time to enjoy the last hurrah of the heavy, rich foods of the past winter.  We are still often quite cold here and a chance for one more bone-warming soup or rich casserole is rarely passed up.

 

Keeping it simple is sometimes the best option for busy people, breakfast could consist of an egg dish accompanied by ham and hot cross buns.  Another idea is tea parties, they are always exciting for young and old and are quite fitting this time of year. Wonderful finger sandwiches and sweet treats with a warm cup of tea set on a table decorated with Spring flowers is one of the best parts of Spring not to mention one of the simplest ways to honor the Earth on this day.

 

Eostre Egg Nests

 

1c. chicken stock

1/2c. brown rice

 

4 large eggs

1/2c. shredded cheese (Gouda, Munster or Colby-I prefer crumbled goat cheese)

1/4c. spring onions (scallions), finely chopped

1/2 tsp dried basil

1/4 tsp parsley

1/4tsp cayenne pepper

salt and pepper to taste

 

Cook rice according to package directions, substituting chicken stock for water.  To prepare rice nests, add spring onions, half of the cheese, herbs, salt and peppers to the cooked rice.  Stir until well blended.  Grease four custard cups or small serving-sized oven proof bowls.  With clean fingers or the back of a spoon, gently push rice to the sides and bottom of cups.  Each cup of rice should have an indentation for the egg.

 

Crack and gently add one egg to each bowl of rice.  Top with remaining cheese and a sprinkle of cayenne.  Bake in a 350* oven until egg whites are set, yolk will still have a bit of give to it when pressed, about 15-18 min.

 

 

Meringue Nests

 

This is basically a pavlova recipe, with a new name. These are best made on a dry day, meringues never do well on humid, damp days.

 

For the meringue:

 

4 egg whites, at room temperature

pinch of cream of tartar

1/2c. granulated sugar

2 tsp cornstarch (to be blended with the sugar)

1 tsp vanilla extract

pinch of salt

 

1/2c vanilla pudding

 

1/4c lemon curd (optional choices include lime or orange curd)-these can be found in the grocery store, sometimes in the "ethnic" food aisle or in the jam and jelly aisle)

 

Beat egg whites, cream of tartar and salt at medium speed until soft peaks form, about 2 minutes  Increase speed and slowly add the sugar/cornstarch mixture, continue beating for another 1-2 minutes then add vanilla.

 

Increase speed and whip until meringue is glossy and stiff peaks form (to test this, stop mixer and pull out of bowl, if the meringue stands firmly you are done.) About 2-3 minutes.

 

Preheat oven to 250*, line baking sheet with parchment paper. Spoon mixture into four large mounds on baking sheet.  Create indentation with the back of a spoon.  Bake 55-60 minutes or until meringues are crisp and dry to the touch.  These should not color at all, check the meringues while cooking to make sure they are not browning or cracking, if they start to, reduce heat to 225*.

 

Cool meringues on a rack, store in a tightly covered container at room temperature.

 

When cooled, fill "nests" with pudding (or a custard) divided between the four meringues.  Top with a dollop of lemon curd.

 

 

Ham and Horseradish Stuffed Eggs

12 hard-cooked large eggs
1/3 cup mayonnaise (plain yogurt works well if you want to cut fat)
3/4 cup minced cooked ham
2 tsp coarse-grained mustard (german mustards are good)
2 teaspoons prepared horseradish, or to taste
1 teaspoon fresh lemon juice
cayenne pepper to taste

Slice the eggs lengthwise in half, scoop the yolks out and place in a mixing bowl. 
Mash the yokes with a fork until smooth and then add the mayo, mustard, horseradish, lemon juice and cayenne. 
Mix well then add the chopped ham stir until combined.
With a pastry bag (or a spoon) fill each egg half with mounds of the filling. Sprinkle with a bit of cayenne pepper and serve.
The stuffed eggs may be made 6 hours ahead and chilled, covered.

Makes 24 stuffed eggs

Mama Moon's Eostre Quiche

1 9in pastry shell, prebake (visit http://www.cs.cmu.edu/~mjw/recipes/pie/baked-pastry-shell.html for a how to, or grab a pre-baked one)

4 large eggs (or sub with equal amount of eggbeaters)
1 pint fat free half and half
1c. mozzarella (fresh or smoked is very nice)
1/2c Gorgonzola
1 bunch asparagus spears, blanched
1/2c. mushrooms, sliced
2 tsp dill
1 tsp thyme
cayenne pepper, to taste
salt and pepper, to taste

Sprinkle the cheeses onto the bottom of the pre-baked pastry shell.  sprinkle with sliced mushroom and place asparagus spears into desired pattern, I do a 5 point star.
sprinkle the cheeses, mushrooms and asparagus with the dill, thyme, peppers and salt.
Beat eggs until well blended, add half and half and mix until combined. Pour gently over the pie shell's ingredients. 
Bake in a 375* oven until puffy and brown, about 35-40 min.  Let cool for 5 min.

 

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