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Honey |
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Post subject: Imbolc Recipes
 Posted: Jan 03, 2005 - 10:01 PM
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Forum Guru
Joined: Jan 08, 2004
Posts: 1159
Location: Burnaby, BC
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Imbolc/ Imbolg/ Oimelc/ Candlemas/ Brigit's Day. A time for looking forward to spring and celebrating the fertility of the Mother. A time for mirth, hope, and "carnal frivolity" (look up Lupercalia). Traditions on this day include candle making, lighting candles, keeping a candle burning from dusk till dawn, hearth fires, bonfires, making Brigit's Crosses & Brigit's bed.
Traditional foods are anything dairy, spicy, raisins (a fruit of the Sun God), pancakes, waffles, honey cakes, rosemary, poppyseeds, chamomile, bread puddings, creamy soups, olives, seeds (to symbolize growth), pork, poultry, or lamb, with sides of potatoes, cabbage, onions, and garlic.
Beverages
Dream-Walker Tea
1/4 cup lavender buds
1/2 cup chamomile flowers
1/2 cup peppermint leaves
1/2 cup dried hops
3 star anise
2 cinnamon sticks, broken into pieces
1 tsp whole cloves
1 Tbsp orange peel
Honey (optional)
Blend all ingredients together in a bowl and store in an airtight container or ziploc bag. Bring a pot of fresh water to a boil, and steep 1 Tbsp of the mixture in 1 cup of boiled water. Allow it to infuse for 5 min. Strain, add honey if desired, sip slowly.
This tea will make you sleepy, lavender makes you relaxed as does chamomile. It's recommended to drink so you remember your dreams. Sweet dreams!
Copyright 2003 Karri Ann Allrich, Cooking By Moonlight.
Faery Wine
1-1/2 cups milk per serving
1 tsp. honey
1/4 tsp.vanilla extract
cinnamon
Warm milk, being careful not to boil. In each glass or mug, add honey and vanilla. Sprinkle tops with cinnamon.
source
Breakfast
Pannekoeken (German Pancake)
2 Tablespoons butter
6 eggs
1 cup flour
1/2 teaspoons salt
2 Tablespoons sugar
1 cup milk
Preheat oven to 400 degrees. Place butter in oven pancake pan. Heat for 2 minutes or until butter melts. Spread evenly in pan. In large bowl, beat eggs slightly. Stir in flour, sugar and salt. Gradually add milk, beating until smooth. Pour into pan.
Bake at 400 degrees for 15 minutes. Reduce temperature to 325 degrees. Bake 40 - 45 minutes or until it reaches a deep golden brown. Remove from oven and immediately slide pancake onto a serving plate. Fill with fresh fruit and top with confectioners sugar. Serves 6.
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Swedish Waffles
(serves four)
1 tsp. granulated sugar
1 cup evaporated milk or cream
3 eggs
1/4 cup melted butter
1-1/2+ cup flour
2 tsp. baking powder
1/4 tsp. salt
Prepare and preheat waffle iron.Mix all ingredients until mixture takes on a slightly puffy appearance. Pour the batter into a hot waffle iron and bake until done (about 3 minutes). In Sweden, it is traditional to use preserves or honey to top the waffles. Butter and/or whipped cream are suitable dairy toppings for the season.
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Mains
Potato and Carrot Soup
A lovely potato soup to celebrate Brigid's emergence. Laced with sweet carrots and onion, this Celtic country soup warms the heart with the first promise of spring.
2 Tbs. extra virgin olive oil
1 sweet onion, diced
4 carrots, peeled and sliced
1/2 head white cabbage, cored, thinly shredded
dash of nutmeg
1/4 tsp. curry powder
1/2 tsp. fennel
sea salt and freshly ground white pepper, to taste
5 cups vegetable broth or light chicken broth
6 Yukon Gold (or yellow) potatoes, peeled and cut
1/2 cup milk, or almond milk
1-2 Tbs. light cream, or soy cream
fresh chives, chopped, for garnish
In a heavy soup pot, heat the olive oil on medium heat, and sauté the onion until softened. Add the carrots, cabbage and spices, sea salt and white pepper, stir and cook for ten minutes. Add in the vegetable broth and potatoes, bring to a boil over high heat, then lower heat and simmer until vegetables are tender, about 20 to 30 minutes. When the vegetables are done, carefully ladle the soup mixture into a blender, reserving about a cup of the whole vegetable pieces in the soup pot. Cover the blender and puree the soup mixture until it is smooth, then pour the pureed soup back into the soup pot, stirring it together with the reserved vegetable pieces. Stir in 1/2 cup milk, and gently heat it through, being careful not to bring the soup to a boil. Add in cream, if desired. Ladle this creamy soup into colorful bowls and garnish with fresh chopped chives. Serves 4-6
source
Imbolc Feast Lamb Stew
2- 1/2 lb. lamb neck chops
1 tbs. lamb fat
4 medium onions
1 tbs. butter/margarine
4 medium carrots
2 1/2 cups water
4 medium potatoes
1 tbs. parsley, chopped
1 tsp. each salt & pepper
1 tbs. chives, chopped
Don't let the butcher trim the fat off of the lamb chops. Shred some of the excess fat and cook it down in a large pot or Dutch-oven. Peel the onions, carrots, and potatoes. Cut the onions and carrots into quarters, and put all the vegetables aside. Cut the meat into8 pieces, and trim away the rest of the excess fat. The bones need not be removed. Place the meat in the hot fat and brown. Repeat with the onions and carrots. Add water, salt, and pepper carefully. Put whole potatoes on top. Cover pot and simmer gently until meat is cooked, approx. 2 hours. Remove from heat. Pour off the cooking liquid into a separate sauce pan, allow to cool for a few minutes, skim off grease, and reheat. Add butter, chives, and parsley to the reheated liquid in the sauce pan. Pour heated liquid back over the stew. Serve hot. Makes 4-6 servings.
source
Pollo Vino Bianco
4 boneless chicken breasts
1/4 cup butter
1/4 cup olive oil
2 cloves finely chopped garlic
1 bunch of green onions, finely chopped
1 cup sliced mushrooms
1 Roma tomato, diced, remove the seeds
1/2 cup black olives , sliced
1 package fettuccini
1 1/2 cups white cooking wine
Spray grill pan with olive oil spray. Pan sear chicken until golden brown on all sides. add olive oil and butter, onions, garlic, and mushrooms. Sauté and add diced tomato, black olives, and parsley. Pour cooking wine into mix to create sauce. Let simmer slowly until chicken reaches desired doneness. (15-20 minutes). Cook your fettuccini, drain, rinse. Serve chicken on the side and pour your sauce over pasta.
source
Desserts
Baked Custard
This old fashioned, traditional recipe uses only four ingredients. Make sure the quality of each ingredient is superb for best results.
Ingredients:
3 eggs, beaten
1/4 cup sugar
1/8 tsp. salt
1 tsp. vanilla
2-1/2 cups whole milk (NOT skim)
Preparation:
Preheat oven to 350 degrees. In large bowl, mix together eggs, sugar, salt and vanilla until well blended. Add milk and mix with a wire whisk until smooth. Pour into six 6-oz. custard cups.
Place cups in 13x9" pan and place in oven.
Fill pan around the cups with about 1" of water, being careful to not splash any water into the custard cups. Bake at 350 degrees for 45-55 minutes or until a knife inserted near the center comes out clean. Serve warm or cold. Store leftovers in refrigerator. 6 servings
source
Breads
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.
source
Rosemary Cheese Biscuits
Old fashioned biscuits are a treat at any season. According to Goddess lore, sprinkling rosemary into the dough helps us to attract love and longevity.
2 cups unbleached, all purpose flour
1 cup grated Parmesan cheese
2 1/2tsp. baking powder
1/4 tsp. sea salt
1 tsp. fresh rosemary, minced
pinch cayenne pepper
1 stick unsalted butter or margarine, chilled
1/2 cup milk (or more if needed)
2-3 Tbs. dry sherry
Preheat oven to 425 degrees. In a large bowl combine the flour, cheese, baking powder, salt, rosemary and cayenne. Cut the chilled butter into pieces and mix into the flour mixture, crumbling the dough. Add the milk and sherry and quickly mix the dough just until the ingredients are moistened. Lightly knead the dough inside the bowl a few times to form a ball, and place on a floured surface. Roll out the dough with floured fingers ( or a floured rolling pin ), to about 1/2 inch thick.
Cut out rounds with a cookie cutter or jelly glass and place them on a baking sheet. Bake them for 10 to 12 minutes, until they are golden brown. Serve warm in a festive basket. Makes about 15 to 18 biscuits.
source
Poppy Seed Bread
Seeds are often used in any Imbolc recipe. Here is a simple seed bread that is just delicious.
Iingredients:
5 eggs
3 3/4 cup flour
2 cups half n half
1 cup vegetable oil
2 1/2 cups sugar
1 1/3 cup poppy seeds
7 tsp baking powder
1 1/2 tsp vanilla
Preparation:
Preheat your oven to 350F. With a hand mixer, blend together the poppy seeds, oils, eggs, sugar, vanilla and half n half. Add flour and baking powder. Mix together on high speed for 30 seconds. Pour into 2 greased loaf pans. Bake for one hour or until tops of loaves are brown.
source
Ritual Cakes
Liebkuchen (Honey Cakes)
1 cup margarine
1 cup sugar
1 egg
1 cup honey
1 cup sour milk* (see below)
2 Tablespoons vinegar
6 cup flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon mace
1 Tablespoon ground cinnamon
Prepare sour milk and mix dry ingredients. Set both aside. Cream margarine and sugar, add egg, beat until light. Add honey, sour milk and vinegar. Mix thoroughly. Chill one hour. Roll out to 1/4" thickness. Cut into 2"x3" rectangles and place on buttered cookie sheets. Bake at 375° for 6 minutes. Frost with plain vanilla frosting.
* For sour milk, add 1 T. vinegar to 1 c. milk and let stand for 10 minutes.
source
Honey Cakes II
Little fried cakes, dipped in honey and nutmeg. A delightful sweet Imbolc treat.
Ingredients:
1/2 cup Riesling wine
1 egg
2/3 cup flour
1 cup honey
2 tbs sugar
1/8 tsp cinnamon
1/8 tsp nutmeg
Dash of salt
Preparation:
Beat the egg together with the wine. In another mixing bowl, sift together the flour, cinnamon, sugar and salt. Add the flour mixture to the egg mixture. Stir until blended through. Let sit for 30 minutes. In another small bowl, mix the honey and nutmeg. In a skillet, heat up about a 1/2 inch of oil. Drop a tablespoon of batter into the oil and fry until golden brown. Drain off the oil, and dip into the honey mixture.
source
Blessed Bride's Cake
1 cup sugar
1 cup walnut meats, chopped
1 cup vegetable oil
1 cup golden raisins
1 cup flour
4 eggs
1 tsp. baking powder
Mix all the ingredients together until they are wet. Do not over mix. Pour into a greased and floured 9"x9"x2" square baking pan. Bake at 350 degrees for 20-30 minutes, or until knife inserted in middle of cake comes out clean. Allow to cool before serving.
source
Imbolc Ritual Cake
13/4 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.
source |
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The Witch of Forest Grove
Last edited by Honey on Jan 07, 2005 - 02:11 PM; edited 1 time in total
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Honey |
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Post subject:
Posted: Jan 07, 2005 - 02:06 PM
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Forum Guru
Joined: Jan 08, 2004
Posts: 1159
Location: Burnaby, BC
Status: Offline
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More recipes....
Olive & Rosemary-Raisin Focaccia
Sounds like a strange combo, but it's really delicious and easy to make, as well as being very appropriate for the sabbat.
1 1/2tsps active dry yeast
1 1/4 cups warm water
2 Tbsps sugar
4 cups flour
1 1/2 tsps salt
3 Tbsps olive oil
1 1/2 tsps dried thyme
1/2 cup chopped olives (black or kalamata)
1/3 cup raisins (can soak for 15 min in warm water before adding)
2 Tbsps fresh rosemary, chopped
Coarse salt for sprinkling
more olive oil
For bread machines, only make the dough in the machine, cook the bread in your oven.
By hand: dissolve yeast in the warm water, add sugar, and allow yeast to activate, about 5 min. Add the flour and salt, and beat with a wooden spoon or mixer. Add the oil and thyme. When the dough is sticky and elastic, turn it out onto a floured surface and knead until soft, about 10 min. Cover with oiled plastic wrap and let rise in a warm place until double in size, about 90 min.j
When the dough is ready, turn it onto a floured surface and add the olives and raisins, folding them in and gently kneading the dough briefly to mix. Roll out the dough to 1/2 inch thickness (a 12-14 inch circle), place it on a floured baking sheet or pizza pan, and cover with oiled plastic wrap. Allow the dough to double in size, about 30-90 min. Preheat oven to 375. Remove plastic wrap, sprinkle with rosemary, olive oil, and coarse salt. Bake for 20 min until bread is golden brown and sounds hollow when tapped. Cool briefly on a wire rack, serve warm with a plate of nice olive oil and maybe some balsamic vinegar mixed in for dipping. Serves 6-8
Copyright 2003 Karri Ann Allrich, Cooking By Moonlight.
Baked Croissant Pudding
A heavenly dessert in honor of Brighid, the bride at Imbolc. Using day-old croissants in place of bread adds elegance to an old-fashioned favourite.
4 large croissants, day old
1/2 cup golden raisins or chopped dried apricots
2 cups whole milk
1 cup light cream
4 large eggs, slightly beaten
3/4 cup brown sugar
1/4 cup salt
1 tsp vanilla
dash of freshly grated nutmeg
Preheat oven to 350. Butter or grease a 2 quart (8 cup) glass baking dish. Slice the croissants into 1-inch pieces and press them down to line the bottom and sides of the dish. Sprinkle raisins on top of the croissants. In a mixing bowl combine milk, cream, eggs, brown sugar, salt, vanilla, and nutmeg. Beat for 2 min, until light and frothy. Pour the pudding mixture over the croissants and press with a flat spoon to allow liquid to thoroughly soak into the croissants. Cover with foil and set aside for 20 min.
Set pudding into a larger roasting pan filled with 2 inches of hot water, and carefully lower the pudding pan into it, and then in the center of the oven. Bake for 30 min. Remove foil and bake for another 20 min, until the pudding is set, golden brown, and a bit crusty. Carefully remove the roasting pan from the oven and move the pudding dish from the water bath to cool. Allow the pudding to rest before cutting and serving. Serve slightly warm, or cover and chill. Serves 6.
Copyright 2003 Karri Ann Allrich, Cooking By Moonlight. |
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The Witch of Forest Grove
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Kitten |
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Post subject:
Posted: Jan 19, 2005 - 10:20 PM
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Regular
Joined: Jan 05, 2005
Posts: 32
Location: Toronto, Ontario
Status: Offline
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Last year I made a very simple and easy Lemon Poppyseed Cranberry cake with a lemon honey glaze...
All I did was prepared a package of Lemon cake(as per directions), added aprox 1 cup of poppy seeds, and poured it into a prepared cake pan.
Then I took a bunch of frozen whole cranberries and poked them in the cake batter...Then put it into the oven acoring to the cake mix directions...
While it was cooling I made a simple glaze with 1/2 cup honey and the juice of a lemon(to taste) and after the cake was out and cooled, i drizzled the glaze on the cake.
this could also have been made into little ritual cup cakes...
Very lemony and sweet with a burst of sour from the cranberries. |
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"If Life Hands Yøu Lemøns, Run Arøund Squirting Citric Acid In Peøples Eyes"
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MoonRaven |
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Post subject: Imbolic Feast Recipies
Posted: Jan 08, 2006 - 12:05 PM
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Site Helper
Joined: Aug 02, 2005
Posts: 507
Location: Valleyfield, Quebec
Status: Offline
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Okay, I'm a person who has to have everything planned out WAY in advance. This year, I am the offical Imbolic cook. Any suggestions for tasty feast dishes? Thanks in advance!
Bizous,
 MoonRaven |
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I didn't build walls to keep people out, I did it to see who would care enough to climb over them to get in...
silverroancircle.piczo.com
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Honey |
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Post subject:
Posted: Jan 12, 2006 - 06:34 PM
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Forum Guru
Joined: Jan 08, 2004
Posts: 1159
Location: Burnaby, BC
Status: Offline
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Hi MoonRaven, I moved you post to the appropriate forum and added it to the Imbolc recipe thread. Feel free to add on some of your own  |
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The Witch of Forest Grove
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