A Beltane recipe…

May 5, 2016 at 12:25 pm (beltane, Magic, sabbats, samhain, Wheel of the Year) (, , )

Beltane marks the first day of summer, and is representative of vitality, fertility and the energy of the sun, so its foods include luscious fruits like cherries and strawberries, green leaf, herb and flower petal salads, oat or barley cakes, dairy foods and honey. Mead, a type of honey wine, is popular, white wine, white grape juice or mead is often infused with sweet woodruff and served with strawberries to capture the essence of the season, and fruit juices and light floral teas match well too. Herbs of the season include sweet woodruff, meadowsweet, calendula, marjoram, thistle, angelica, apple, cinnamon, vanilla, rose, violet, jasmine, all-heal, cinquefoil, clover, honeysuckle, ivy, lilac, rowan and St John’s wort.

Beltane is a festival of love and romance, and roses and other flowers can be added to your food, used as a garnish or table decoration, woven into a garland for your hair or used in spells for love, which can be as simple as lighting a pink candle and making a wish or soaking in a bath filled with pink rose petals. You can also leave a little plate of nuts, berries and flowers out for the faeries, as this is another cross-quarter day when the veils are thin, and their energy can be drawn upon. Dress in long, swirling clothes with flowers in your hair and dance barefoot on the grass, soaking up the vibration of the earth and of this powerful, potent time.

Edible Flowers

Many flowers are edible, and summer is the perfect time to add some pretty petals to your recipes and strew them in salads. Some edible flowers include marigolds, nasturtiums, violets, pansies, primroses, calendulas, carnations, jasmine, sunflowers, dandelions, lemon verbena, lavender and hibiscus, as well as the flowers of sage, thyme, dill, chives, basil, coriander, bee balm (wild bergamot), sorrel, rocket and borage, plus zucchini and squash blossoms, apple blossoms and banana blossoms. Do always make sure your flowers are fresh and pesticide-free, and that they are the type you think they are, as some plants are poisonous. With some flowers, such as roses and chrysanthemums, only the petals should be consumed. For others, such as violets and nasturtiums, the whole flower can be eaten. And with others, like dandelion and calendula, you can eat the whole plant, although sometimes the petals are the tastiest part.

Flower butter: Combine 250g of butter with half a cup of chopped flower petals, and leave, covered and in a cool dry place, to stand overnight so the flavour of the flowers infuses the butter. Stir again then refrigerate. Use this pretty butter on breads, scones and muffins, and in cake, cookie and dessert recipes.

Floral Ice Cubes: Half fill an ice-cube tray with water and allow to freeze. Once frozen, place a single violet flower, apple blossom, jasmine bloom or rose petal into each ice-cube hole, top up with water and freeze again. Serve in drinks to add a sweet summery vibe and a celebratory look to the meal.

Crystallised Flowers: Beat an egg white and a few drops of water until foamy but not stiff. Using a small paintbrush, paint clean dry flowers such as violets, geraniums, pansies and rose buds with the egg white mixture, then sprinkle with super-fine sugar (use icing sugar or just blend white or raw sugar in a blender), covering the whole surface of each blossom. Leave to dry for a day or two in an airtight container, then use the gorgeous flowers to decorate cakes, ice-cream, desserts and drinks.

Rose Petal Biscuits

Ingredients:
200g butter
½ cup icing sugar
1 cup plain flour
1 tblsp lemon zest
1 tsp rose water or pure vanilla essence
Handful of rose petals (chemical free)

What to do:
Cream the butter and icing sugar, then fold in the sifted flour, lemon zest and rose water or vanilla essence. When well combined, gently stir in the rose petals. Cover the dough in plastic wrap and refrigerate for an hour or so to keep its shape while baking.
Roll out onto a floured board to around 1cm thick, and use a cookie cutter or the mouth of a glass or a jar to shape into cookies.
Place on a lightly greased cookie tray and bake in a preheated 180C oven for around 20 minutes, or until firm and golden. Cool on a wire rack then serve on a pretty floral plate.

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A Samhain recipe…

May 5, 2016 at 12:22 pm (beltane, Magic, sabbats, samhain, Wheel of the Year) (, , )

Samhain, the festival of the Ancestors and the dead that marks the end of autumn and the beginning of winter, honours the Wheel of the Year as it turns towards the barrenness of the coldest season, in nature and in our lives, and is a time of withdrawal and withering. It is the third and last harvest festival of the year, when anything left in the fields, from wheat and oats to turnips, apples and pumpkins, would be gathered in and stored for the desolate months ahead. Pumpkin pies, apple fritters, roasted turnips, butternut pumpkin casseroles, grainy breads and muffins, nut dishes and other comfort foods align with the earth’s energies at this time, along with mulled wine, cider and warming herbal teas.
Herbs of the season include nutmeg, allspice, cinnamon, mugwort and wormwood (both good scrying herbs), sage, mint, chrysanthemum, mullein and thistle, and spicy drinks are popular.

This cross-quarter day is also the time when the veils between the worlds are thinnest, when some believe our Ancestors walk freely among us, along with restless spirits, so many Witches leave out offerings of food. Set an extra place at the table for your loved ones who are no longer with you, and honour their memory by telling stories about them and reminiscing about their life. This aspect of the Sabbat led to the images of ghosts and ghouls, Witches on broomsticks, sugar skulls, hollowed out gourds and jack-o-lanterns that are so closely associated with today’s Halloween celebrations.

Pumpkin Fritters

Ingredients:
2 cups mashed pumpkin
½ cup self-raising flour
2 eggs, lightly beaten
Pinch of salt
Pepper, curry powder, chilli flakes or any herb or spice you like
Oil or butter for cooking

What to do:
Combine all ingredients thoroughly, and shape into small round balls, around a tablespoon full in size.
Spoon the mixture into a heated, oiled frying pan and cook for two minutes on each side, or until golden brown.

Apple Cinnamon Fritters

Ingredients:
1 cup plain flour
1 tsp cinnamon
2/3 cup water
1 tblsp macadamia oil, plus extra for frying
2 eggs, separated
2 green apples

What to do:
Mix together the flour and cinnamon, then slowly stir in the water and oil. Add the lightly beaten egg yolks and stir well. If you prefer a sweeter taste, add some brown sugar to the batter.
Peel, core and thinly slice the apples.
Whisk the egg whites until peaks form, fold them into the batter.
Dip the apple slices in the batter, then fry until they are golden brown on each side. Serve with lemon juice and brown sugar.

 

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