Recipes for Imbolc Foods

Candlemas / Imbolc is a time of (re)dedication to the Gods for many
folks and a time to get ready for another spiral. The following
recipe is for Spiral Bread to be used at Imbolc --- it makes 2
loaves. One is used for ritual and the other is put on the main
shrine as an offering.


Ingredients
for bread:


1/2 c. sugar
2 tsp. Grated lemon peel
1/2 tsp salt
1 package yeast
3 1/2 - 4 cups flour
1 c. milk
1/2 c. butter
1 egg
1 egg yolk, beaten


Ingredients for poppy seed filling:

12 0z can poppy-seed filling
1/2 c. finely chopped walnuts
1 T. grated lemon peel
1 tsp. Ground cinnamon


In bowl combine the ingredients for the filling, set aside. In small
bowl beat at high speed 1 egg white until soft peaks form; fold into
poppy-seed mixture. Combine sugar, peel, salt, yeast and 1c. flour in
bowl. Set aside. Heat milk and butter until very warm (butter does
not need to melt). Beat liquid into dry - at low speed just until
mixed. Increase speed to medium: beat 2 minutes, scraping bowl. Stir
in with spoon enough flour to make soft dough - about 1 1/2 c. On
lightly floured surface, knead dough until smooth and elastic - about
5 minutes. Shape into ball; place in large greased bowl;
turn to grease top. Cover; let rise until doubled (about 1 hour).
Punch down dough. On lightly floured surface; cut in half; cover; let
rest 15 minutes - finish making filling. Grease 2 cookie sheets. With
lightly floured rolling pin, roll one dough half into 18" x12"
rectangle. Spread half filling on dough, to within 1/2" of sides.
From 18-inchedge, tightly roll dough, jelly-roll fashion; pinch ends
to seal. Arrange dough in flat coil, seam side down, on one cookie
sheet. Repeat with other half of dough. Cover with towel; let rise
until doubled (1 1/2 - 2 hours). Oven 350*. Brush loaves with egg
yolk. Bake 25-30 minutes until loaves sound hollow when tapped.
Remove to wire racks.
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Brigid's Blackberry Pie
Recipe by Edain McCoy

(Makes one nine-inch pie)

4 cups fresh blackberries (thawed frozen is okay)
1-1/2 cups sugar
1/3 cup flour
1/4 teaspoon cinnamon
1/8 teaspoon salt
Unbaked pie crust

Preheat oven to 325 degrees F. Line a deep pie dish with the pie
crust, or purchase a commercially-made one. Set aside. Mix all other
ingredients together in a large mixing bowl. If it appears too "wet",
mix in a little more flour (about 2 tablespoons). Turn the fruit into
the pie shell and dot with butter or margarine. You can bake the pie
as is, or cover it with another pie crust. If you do this, pinch down
the ends to hold it to the other crust. Then score the top several
times with a sharp knife. Bake for 1 hour, or until the top crust is
a golden brown. (Note: A sugar-free version can be made by
substituting appropriate amounts of artificial sweetener.)

~~The above recipe for "Brigid's Blackberry Pie" is quoted directly
from Edain McCoy's book "The Sabbats: A New Approach to Living the
Old Ways", page 179, Llewellyn Publications, 1994

Candlemas Crescent Cakes

1 1/4cups flour
3/4 cup sugar
1 cup finely ground almonds
3 drops almond extract
1/2 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 1½ 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

~~ http://www.crystalforest3.homestead.com

Blessed Bride's Cake
Adapted by Akasha Ap Emrys

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.

~~ http://www.crystalforest3.homestead.com

???

? Lets get creative ?

Celebrating Imbolc: Imbolc recipe and food ideas!
 Recipe found: paganwiccanabout


Imbolc Food - Ideas & Recipes
 Because Imbolc was a celebration of the milk that began to flow forth from the sheep, dairy is a huge recommendation and also a tradition for Imbolc meals. Cheeses, milk, butter, cream, and yogurt could all be incorporated into your Imbolc meal(s) - be it for Breakfast, Lunch, or Dinner. Here are some simple and inexpensive ideas for all three meals that involve dairy:

Breakfast - Egg Omelette with cheese and a pitcher of organic milk or cream in coffee, yogurt on the side
 Lunch - Grilled cheese sandwiches with home-made slices of bread
 Dinner/Supper - Option 1: Cooked Ham, cheesy potatoes (or baked potatoes with shredded cheese) and sour cream & butter, and a leafy vegetable
 Dinner/Supper - Option 2: Beer Cheese Soup & Braided Bread

Bread is also another great food to include in your Imbolc meals, as it is a traditional Imbolc food. Use it with your sandwiches for lunch and as a side or appetizer for Imbolc Dinner.

Here is a great recipe found online at paganwiccanabout.com:

Braided bread is found in many forms, in many cultures. This one is a simple one, and is perfect for serving at your Imbolc feast. The braid symbolizes Brighid in her aspect as the bride, representative of her fertility and position as a hearth goddess. Serve this tasty braided bread with warm butter for dipping.

Prep Time: 1 hour
 Cook Time: 30 minutes
 Total Time: 1 hour, 30 minutes
 Ingredients:
 3 loaves frozen bread dough, thawed (this is in the frozen foods section at the grocery store)
 1 egg
 Water
 Sesame seeds
 Preparation:
 Allow the bread loaves to defrost at room temperature. Before it begins to rise, cut each loaf in half with a large pizza cutter or a knife. Roll each half out until it's about 18" long, and about an inch thick. You'll end up with six of these long strips.

Take three of the strips, and braid them together, trying not to stretch them out too much. When you've reached the end of the braid, tuck the ends underneath themselves. Repeat the process with the other three strips, making a second braid.

Place the braids either on a baking stone, or on a pan that has been sprinkled with cornmeal.

Beat the egg in a small bowl, and add 2 Tbsp. water. Lightly brush the egg and water mixture over the braids, and then sprinkle with sesame seeds. Let them rise in a warm place for about an hour, or until doubled in size.

Bake at 375 for 30 minutes, or until a light golden brown color. Remove from baking sheet, and allow to cool for 15 minutes or more before serving.

** Note: if you want to really jazz this up, use different types of bread, such as white and wheat. The end result is visually very appealing, with the different colors braided together.
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RECIPE SECTION

Marigold Cheese Soup

Ingredients:
1/4 c. butter/margarine
1/2 c. each minced celery & green pepper
3/4 c. each minced onion & carrots
4 T. flour
1 qt. chicken stock (or vegetable stock)
3 c. grated cheddar cheese
salt & pepper to taste
3 T. minced marigold petals
1 c. milk
1 c. cream
2 T. sherry
Chopped chives or parsley

Directions:
Melt butter and saute celery, green pepper, onions & carrots for 12 minutes.  Add flour, constantly stirring, and slowly add stock.  Continue stirring until slightly thickened.  Lower heat and slowly add cheese, stir gently till melted.  Add salt, pepper, marigolds, milk, cream, and sherry.  Heat, but do not boil!  Garnish with chives or parsley and serve with heated french bread and garlic butter.  Yummy

Lady Wystira lady_wystira@yahoo.com


CANNARICULI (HONEY COOKIES)

4 cups Flour
1 cup Marsala Wine
2 Large Eggs
4 teaspoons Sugar
1 pinch Salt
Oil for deep frying
Honey

Make a well in flour in mixing bowl or on work surface. Add wine, eggs, sugar, and salt. Mix well, until thoroughly blended. Knead dough vigorously until smooth and glossy. If using processor, continue mixing for at least 1 minutes after ingredients are combined. Roll dough to an 1/8" thickness or less. Cut dough into 2" squares, starting with 1 corner, roll each square of dough loosely on the diagonal to form pastry roll about the thickness of a pencil. Meanwhile, heat oil for deep frying. Fry pastries by batches in hot oil until golden brown, being careful not to crowd pan. Use a slotted spoon to remove fried pastries from oil. Drain on paper towels. Transfer to serving platter. Drizzle honey over top or dip Cannariculi into honey. Makes 4 to 5 dozen

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

ROSE - HIP WINE

3 pounds of rose hips
3 pounds of sugar
1 gallon boiling water

Wash the rose hips and cut them in half. Put them in large bowl and pour boiling water on them. Stir well with wooden spoon. Cover bowl and leave for two weeks. Strain off liquid into another bowl and add three pounds of sugar. Stir until dissolved. Cover bowl and leave for 5 days, stirring daily. Bottle, remembering to cork loosely at first, and store in a cool, dark place. Push in corks when wine has finished fermenting. It will be ready to drink in 6 months.

http://magickalmusings.net/wicca/wheel/irecipes.php

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.

Brigit Soup
From "Circle Round" By Starhawk, Diane Baker and Anne Hill

We use the color red to honor the returning light, and the promise of
warmth to come. This unfussy pot of soup needs only a few minutes of
chopping to prepare. All the ingredients are either red, orange, or
yellow, for the colors of the fire that warms our eyes, hearts and
stomachs. You will need:
1 1/2 t olive oil
1 medium red onion, chopped fine
2 garlic cloves, minced
1 carrot, finely chopped or grated
1/2 to 3/4 C finely chopped red pepper
6 C broth (beef or chicken, or vegetable for a meatless soup)
2 C (3/4 lb) red lentils or yellow split peas
1 16 oz can of chopped tomatoes, juice included
1/2 t cumin
1/4 t ground coriander
1 T fresh lemon juice
salt and freshly ground black pepper
In a large pot, heat the oil and add the onion, garlic, carrots, and
red pepper until they are soft. Add the rest of the ingredients,
except the lemon juice, salt, and pepper. Bring to a boil, then
reduce to a simmer, skimming any brown foam that may have formed.
Cover and simmer for 1 1/2 hours. Squeeze in the lemon juice and
season to taste with the salt and pepper.



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.)



Imbolc Cream Cheese Pound Cake



3 cups sugar
3 sticks butter
3 cups cake flour
2 tsps vanilla
6 eggs
1 8-oz cream cheese




Cream cheese and butter until smooth. Add sugar; cream well. Add eggs
one at a time and beat well. Add vanilla, then add cake flour slowly,
creaming well. Pour into greased and floured bundt pan. Bake at 325°
for 1 hour 10 minutes.




Hazelnut Ice Cream


Creamy, and cold as winter snow, with the inviting crunch of
hazelnuts, from the hazel tree of the Goddess Artemis. You may make
this confection with or without dairy.both ways are delicious.



1/2 cup Half and Half, or non-dairy cream
1 1/2 cups milk, or almond milk
1 cup sugar, or 1/2 cup honey
1/2 cup pasteurized egg substitute * see note below
1 tsp. good vanilla extract
1 1/2 tsp. hazelnut extract (optional)
1/4 tsp. xanthan gum (found at health food stores) (optional, it
helps to thicken rice or almond milk)
1/4 cup chopped hazelnuts



Combine the Half and Half, milk, sugar, egg substitute, flavor
extracts, and xanthan gum in a blender, cover and puree for 3
minutes, until frothy and creamy. Pour into the freezer of your ice
cream maker, and stir in the hazelnuts. Freeze according to the
manufacturer's instructions.

Serves 4-5

**
Excerpted from the cookbook Recipes from a Vegetarian Goddess:
Delectable feasts through the seasons by Karri Allrich. All rights
reserved. " May 2000 Llewellyn Publications.
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