Sabbat Recipes
So bare with me hear please .. it might take a while to type this ALL .. I'd like to thank medeaa for some of these recipes as well as the people on my mailing list!
Imbolc Recipes
Fairy Nectar
1 1/3 cups milk per serving
(if using North American Milk 2 cups is about right)
1 tsp. honey (All natural honey is best)
1/2 tsp. vanilla extract
cinnamon (freshly ground is best, but store bought will do)
Warm milk, be careful not to boil it. In each mug add your honey and vanilla. Sprinkle with cinnamon.
This one is great not only for Imbolc but for a nice coming in off of the sea from fishing. This is a drink that will get you feeling better in no time. I got this from a friend in the Isle Of Mann, where fishing was and still is a good trade.
Crescent Cakes
Ingredients:
1* cups flour
* cup sugar
1 cup finely ground almonds
3 drops almond extract
* cup butter or margarine, softened
1 tablespoon honey
1 egg yolk
In a large mixing bowl, combine the first four ingredients. Add the butter, honey, egg yolk and mix together well. Cover with aluminum foil or plastic wrap, and then chill for 1* to 2 hours in the refrigerator. When ready, pinch off pieces of the dough (about the size of plums) and shape them into crescents. Place the crescents on a well-greased cookie sheet and bake in a 350-degree preheated oven for approximately 20 minutes. The recipe yields about one dozen crescent cakes.
Candied Violets
After picking a large number of violets, spread them on a cookie sheet to dry for a few hours. Then beat an egg white to a froth, paint it on each flower with a fine brush, and (carefully!) pour fine white sugar over the flowers to coat them. You can color the egg white purple for variety if you wish. (Gum arabic can be substituted for the egg whites.)
Feather Cake
(Candied violets work beautifully for garnishes on this cake.)
First, rub to a cream 2 tablespoons soft butter and a cup of sugar. Next, add a beaten egg yolk, half a cup of water and whole milk mixed, 1 and 1/2 cups of sifted flour, and a teaspoon each of baking powder and vanilla.
Beat an egg white stiff as meringue and fold it gently into the mixed batter. Bake it at a low heat--325 degrees Farenheit--for 25 minutes. Don't jump up and down or jar the cake while it's baking or it'll fall and be full of holes. You can add chocolate glaze and/or candied violets when it comes out of the oven.
Maiden Wakes Muffins
2 cups flour
2 Carrots, grated
1/2 cup raisins
1 green apple, peeled, cored, grated
1 cup sugar
1/2 cup almonds, sliced
2 tsp. baking soda
3 eggs
2 tsp. cinnamon
2/3 cup vegetable oil
1/2 tsp. salt
2tsp.vanilla
Soak raisins in hot water, in a covered bowl, for 30 minutes. Drain thoroughly. Preheat oven to 350 degrees. In a large non-metal bowl, mix flour, soda, cinnamon, and salt. Stir in carrots, raisins, apple, and almonds. In a separate bowl, beat eggs, oil, and vanilla until well blended. Stir egg mixture in to the flour mixture until just wet. Grease muffin pan with a little butter or use cupcake/muffin cups. Divide the batter into the cups and bake for 20-22 minutes, or until golden brown. Cool for 5 minutes before removing from pan. Makes 8 servings.
Returning Sun Spice Bread
1 1/4 cup flour
1/8 cup poppyseeds
2 tsp. baking powder
3/4 cup raisins, plain or golden
1/2 tsp. baking soda
1/2 cup butter/margarine
1/2 tsp. ground ginger
3/4 cup Karo golden corn syrup
1/2 cup light brown sugar
4 tbs. milk
1 large egg, beaten
1 tsp. mixed spices**
**Equal parts of cinnamon, nutmeg, and allspice.
Sift the flour, soda, and baking powder into a non-metal bowl. Add the mixed spice and ginger. Next add the brown sugar and raisins. Mix. Make a well in the center of the flour mixture. In a small sauce pan, melt the butter and the syrup over a low heat, then pour liquid into the well in the middle of the flour mixture. Add the beaten egg and the milk, and mix very well. Pour into a well greased 2-lb loaf pan and bake in a preheated oven at 325 degrees for 40-50 minutes. This bread can be made the night before as it improves with age. Makes 8-10 servings.
Bride's Brunch
2 [9-inch] pie shells
3 tbs. green onions/chives, finely chopped
1/2 pound Canadian style bacon/ thin sliced ham 1/2 tsp. salt
8 eggs
1/4 tsp. pepper
1 tbs. milk
Line a quiche dish with 1 pie shell. Arrange 1/2 of bacon or ham in bottom of shell. Break 7 eggs into the dish. Pierce the egg yolks with a fork, but do not mix the egg yolks with the egg whites. Add the green onions/chives, salt, and pepper. Arrange the remaining bacon or ham on top. Cover with remaining pie shell. Mix the remaining egg with the milk and lightly brush the top crust with the mixture. Bake at 400 degrees for 30-40 minutes. Serve hot or cold. Makes 6 servings.
Imbolc Ritual Cake
1 3/4 cups all-purpose flour
3/4 cup water
3/4 cup sugar
1/4 cup vegetable oil
2 tbs. poppyseeds
1 tbs. grated lemon peel
1 tsp. baking soda
2 tbs. lemon juice
1/2 tsp. salt
powdered sugar
This is all done in one pan, so clean up is a breeze! Preheat oven to 350 degrees. Mix flour, sugar, poppyseeds, baking soda, and salt with a fork in an ungreased 9"x9"x2" baking pan. Stir in the remaining ingredients, except the powdered sugar. Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean, and the top is golden brown. Remove from oven and cool. Sprinkle with powdered sugar. Makes 8 servings.
Beltane Recipes
Oatmeal Bread
1 cup evaporated milk
2 TBSP vegetable oil
1TBSP vinegar
1cup all purpose flour
1 cup firmly packed brown sugar
1tsp baking soda
1/2 tsp salt
1 cup raisins or chopped nuts
1 cup oats
Beat milk, oil and vinegar in mixing bowl until smooth
Add oats, flour, brown sugar, baking soda and mix well
Add nuts or raisins turn into loaf pan bake at 350 for 50 - 60 minutes or until done depending on the oven
Quiche
1 unbaked pie shell
2 eggs
1 cup half and half
1/2 tsp salt
dash of red pepper
3/4 cup gruyere cheese
1 TBSP flour
7 1/2 oz crab or mushrooms or peppers or whatever you would like
Bake pie shell at 450 for 10 minutes or until slightly brown
Beat eggs, half and half, salt and red pepper. Set aside
Combine cheese, flour, crab or mushrooms etc and sprinkle into the bottom of the pie shell.
Pour the egg mixture over it
Bake at 450 degrees uncovered for 45 minutes or until a knife inserted comes out clean
Beltane Marigold Custard
(from Wicca:A Guide for the Solitary Practitioner, by Scott Cunningham)
2 cups milk
1 cup unsprayed marigold petals
1/4 tsp. salt
3 Tbsp. sugar
1 to 2 inch piece vanilla bean
3 egg yolks, slightly beaten
1/8 tsp. allspice
1/8 tsp. nutmeg
1/2 tsp. rose water
Whipped cream
Using a clean mortar and pestal reserved for cooking purposes, pound marigold petals. Or, crush with a spoon. Mix the salt sugar and spices together.
Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the egg yolks and dry ingredients. Cook on low heat.
When the mixture coats a spoon, add rose water and cool. Top with whipped cream. Garnish with fresh marigold petals.
Elder Flower Fritters (Medieval England)
From Wisteria's Faery Recipes
The French use elder flowers to pack apples. They claim that this enhances the flavor.
1 egg
1 cup self-rising flour
1 teaspoon Rose Water (see following recipe)
1/4 teaspoon cinnamon
1/4 cup honey
2 cups elder flowers, freshly picked & cleaned
2 tablespoons brandy
Mix the egg, rose water, honey, & brandy in a medium sized bowl. Stir in the flour & cinnamon; the batter should resemble slightly thick pancake batter. If the batter is too thin, add a little more flour; if too thick, add more brandy. Fold in the elder flowers. Fry like pancakes or drop by the teaspoon into a deep-fat-fryer until golden brown. Serve with a sprinkling of orange water & fresh lemon, or dip into fresh sweet cream.
Yield: About 2 dozen
Note: If you are not using self-rising flour, add 1 teaspoon baking powder & 1/2 teaspoon salt.
Variation: If you can't find elder flowers, substitute 1 cup finely diced apples & a hint of fresh mint for similar magical effects.
Magical Attributes: Protection from Faery folk, trust, beauty, energy for attraction, & magical ambience. Can also be eaten on Lammas, St. Valentines Day, or Hallow's Eve.
Dandelion Salad
1 Dishpan full of young dandelion leaves
4 Strips of bacon
1/2 c Sugar
2 T Flour
1 ea Egg beaten
1 t Salt
1/2 c Vinegar
1 1/2 c Water
3 ea Eggs, hard boiled, diced
Wash, drain, and cut up tender dandelion leaves.
Brown bacon; remove drippings and crumble
Combine sugar and flour. Add egg, salt, vinegar, and water and mix until smooth.
Pour into bacon drippings and heat, stirring constantly until mixture thickens.
Pour warm dressing over dandelion.
add crumbled bacon and hard boild eggs. Toss lightly and serve immediatly.
Strawberry Crisp
1 c Uncooked Oatmeal
1 c All purpose Flour
1 c Brown Sugar
1/4 c Chopped Walnuts
1/2 c Butter or margarine
1/2 c Sugar
3 c Sliced fresh or frozen Strawberry
Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top. Bake at 350 deg F oven for 45 minutes. Serve warm or cold with whipped cream or topping.
