Mabon Recipes

Mabon is a holiday with three main themes:

celebration, grace, and balance.

Although these themes are present every day, now is the time to give

them your full attention.

Celebration

This is the time for looking back upon the efforts of the past--not

just this year, or the last, but also of your lifetime.

Look back on these efforts of yours and your fellows and congratulate

yourself on a job well done.

Think of those things which you have done that contributed to the

community as a whole.

Use this knowledge of past effort to plan future contributions.

Grace

With all of the efforts put forth by yourself, there is always work on

someone else's part that allowed you to build upon it.

Mabon is an excellent time to give gracious thanks to all the time and

energy put forth by others to help you.

The work done by others not only helps you by making your work easier,

it gives you a base to build higher than you could without it. Take

what materials and aid others have given you and use them to further

the work you do, which in turn gives others a base to build upon.

Balance.

The Autumnal Equinox is an instant--frozen in time, where our earth is

at an equal facing with the sun.

>From this point on the days will become shorter, the nights longer and

colder.

It's also--mystically--a time of magickal balance.

Forces of dark and light are trading places once again in their cycle.

The light half of the year from the spring equinox (Ostara) until

Mabon, is the best time of the year for outward turning magick, that

which draws from forces and affect forces which lie outside of

yourself.

Spells which turn upon inner forces and mostly affect your own self

will become more and more important as the dark

half of the year grows in power.

As the wheel of the year turns, we ready for a funeral.

The God--Mabon--who was born of the Goddess last Yule.

He grew into a scrappy and energetic toddler at Imbolc.

The forests were his playground, as a spritely golden-haired youth, at

Ostara.

At Beltane we see him with his newly-won Bride.

A man in his prime at Litha.

At Lughnasadh, a leader and a teacher of His people.

Now, at Mabon he is a man of advancing years, still strong in

intellect, but caged in a weakening body.

As He looks back on the year, He knows He will die at Samhain.

The passing of Mabon is inevitable and He should be mourned.

But He is not without fond remembrances of His life.

So we, too, must remember--All things must end, but the ending is

always a good time to celebrate our successes, thank our selves and

those who helped us, and take part in the balance of life.

* * * 

SUGGESTED RITUAL THEMES FOR MABON:

Give thanks to the Gods for the harvest.

Evaluate the past year, and identify what to harvest and what to plow

under.

Identify and cut away outworn habits and emotional baggage which are

wearing you down.

Work for balance and equilibrium in nature or in human affairs.

Give to those less fortunate than you are.

ACTIVITIES:

The Fall Equinox is associated with the classical myth of Demeter and

Persephone.

Persephone was abducted by Hades at this time of the year, and

September was the time of the Eleusinian mysteries in ancient Greece.

One Wiccan tradition enacts a modern version of these mysteries in

September every year.

Throughout Europe, a variety of customs have surrounded the cutting of

the last sheaf of the grain harvest.

In fact, there is such a pattern of opposite beliefs in different

localities that one is tempted to think that customs were in some

places deliberately turned around backwards as part of the process of

Christianization.

The last farmer in the neighborhood to finish the harvest might be the

subject of teasing or penalties.

Being last can be interpreted as good luck or bad luck, or may presage

marriage in the coming year.

In some places the last sheaf must be cut by a man, and in some places

by a woman.

Various techniques are used to select the reaper of the last sheaf by

chance.

Keeping the last sheaf may be said to ensure plenty or famine in the

coming year, depending on the region.

The last sheaf might be hung up to preside over the threshing or the

harvest feast, and then kept until the following year.

In some places the sheaf might be thrown onto the fields to ensure a

good crop at the time of the next year's spring sowing.

In other places the last sheaf, was ritually burned, or fed to sick

animals to cure them, or thrown to the first fowl to be butchered.

Bits of harvested grain were used for hair ornaments or buttonholes.

The last sheaf might be woven into an elaborate decorative "corn

dolly."

Although modern Pagans often identify the harvested grain with the

sacrificed God, the last sheaf of the harvest actually tended

more often to be personified as female.

It was referred to as the cailleach (Irish Gaelic for "harvest hag,"

pronounced "coy-luck," more or less), or in English as the "maiden,"

the "shorn maiden," the "ivy bride," or the "wheat girl."

In Germany the last sheaf was made into a female figure, dressed, and

carried home with ceremony to preside over the threshing.

Among North African Berbers a straw figure is set up in the fields

while the women are reaping, and then carried off by mounted warriors

in a mock marriage by abduction.

John Barleycorn, a British folk figure popular among modern Pagans as

a harvest Deity, was actually associated specifically with the barley

which was made into beer.

The widespread tendency to associate the staple grain crop with a

female figure may be a distant echo of the ancient Eleusinian rites,

which honored the disappearance of the Goddess with the waning year

and Her return in the spring.

In Ireland, the Fall Equinox is the time of the goose harvest, and

there is a very old custom of giving gifts of newly-butchered goose

and mutton to the poor.  This tradition translates readily into a

modern one of observing the season by contributing to food pantries or

to organizations which serve the homeless.

The Norse celebrated the Equinox by making bread dough images of Freyr

and Freyja, and sacrificing to the Elves.

Occultists have traditionally regarded the Equinoxes as risky times

for magick.

Some people prefer to avoid magickal work and important

decision-making for a period of several weeks preceding an Equinox.

MABON LORE

A traditional practice is to walk wild places and forests, gathering

seed pods and dried plants.

Some of these can be used to decorate the home; others saved for

future herbal magick.

The foods of Mabon consist of the second harvest's gleanings, so

grains, fruit and vegetables predominate, especially corn. Corn bread

is traditional fare, as are beans and baked squash."

Recipes for Mabon Celebration

Chicken Breasts With Apples and Cider Cream Sauce

Serves 6

2 cups filtered cider
2 tablespoons Dijon mustard
21/2 cups heavy cream
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper

6 boneless chicken breast halves, skinned
3/4 cup flour seasoned with 11/2 teaspoons each salt and pepper
l/2 cup butter (clarified or not)
2 large tart apples, cored and cut into l/4'-thick circles

In a 2-quart saucepan, reduce the cider to l/2 cup. Whisk in the mustard and cream and reduce to about 2 cups over medium-high heat or until thickened like a sauce. Add the seasonings and set aside.

Preheat the oven to 200°. Dredge the chicken in the seasoned flour and shake off the excess. Heat 6 tablespoons of the butter in a large skillet. Add the chicken and saute on one side over medium heat for 5 minutes. Turn the chicken and saute for 5 minutes more or until just done. Remove the chicken from the skillet and keep warm in the oven.

Add the remaining 2 tablespoons of butter to the pan. Add the apple slices and saute for 3-5 minutes or until just tender. Remove the apples and keep them warm. Pour off any excess butter from the pan. Add the cider cream sauce to the pan and heat through while scraping up any little browned bits from the bottom of the pan. When hot, serve over the chicken breasts and garnish with the apple rings.


Mabon Carrot Cranberry Bake

Simple, but very tasty and perfect for the Mabon season!

3 large carrots, julienned
1 cup dried cranberries
1/2 cup apple cider
1 Tbsp butter
nutmeg

Clean and peels the carrots, then julienne them.  If you don't have a way to julienne them easily, you can slice them thinly.  Toss the carrots and dried cranberries together and put them in a baking dish.  Pour over the apple cider and dot with butter, then sprinkle with a little nutmeg.  Cover and bake at 350 until the carrots are soft, about 45 minutes.


Sweet Potato Fries

2 Tbsp thawed orange juice concentrate
1 egg white, whisked gently
1 tsp onion powder
1/2 tsp salt
1/8 tsp cayenne pepper
dash cinnamon
1 lb sweet potatoes, cut into 1/2" sticks

Preheat oven to 450F

Line a cookie sheet with foil and spray with cooking spray. In a medium bowl combine orange juice concentrate, egg white onion powder, salt, cayanne, and a dash of cinnamon. Add potato sticks and turn to coat. Arrange coated potato sticks on the oiled foil in a single layer. Bake 10 min, then turn carefully, bake 10 more minutes or until tender.


Grape Leaves Stuffed with Rice

5 Tbsp chopped onions
1  Tbsp butter
2 cup water
1 cup rice
1 tsp salt
2 tsp dill weed
1/4 tsp cinnamon
1/2 tsp fresh mint
1 tsp paprika
1/2 tsp pepper
1/2 tsp allspice
juice of 1 lemon
12 grape leaves

Saute onions in butter until light brown. Add 1 cup water and the rice and salt. Mix well. Cover and cook till the water is absorbed. Remove from heat, cool slightly and add remaining spices. Place 1 generous teaspoon of filling onto each grape leaf. Make one fold up from the base of the leaf, tuck in the sides and roll up tightly. Place in a heavy saucepan and fold down, packing the rolls tightly. Add remaining cup of water & lemon juice. Cook slowly over low heat till almost all the liquid has been absorbed. Serve hot or cold.

From the Vegetarian Times Cookbook


Sweet Mabon Corn Tortillas with Apple and Acorns

1 pound masa flour
4 teaspoons salt
cold water
edible flowers (petals only) - you can use rose petals, marigolds, pansies
chunky apple sauce
chopped acorns

Mix together flour and salt in medium mixing bowl. Slowly add water, as needed, and knead gently until a smooth dry masa is formed. Remove small piece, roll into a ball (about half size of a golf ball). Continue to do so until all masa is used. Next, take a tortilla press and between 2 pieces of plastic, place a masa ball and press half way. Now open, remove plastic from show side of tortilla, lay petals on half-pressed tortilla, recover with plastic, and finish pressing. Remove tortilla and place it between 2 pieces of wax paper. Continue process until all masa is used (you'll end up with about 20 tortillas). On a warm griddle remove 1 piece of wax paper and place raw tortilla on griddle.  Cook on one side until golden brown, about 45 seconds, then turn over and cook for 1 more minute.

Serve with chunky applesauce and chopped acorns to roll up in the fresh tortillas.


Corn and Marigold Fritters

8 oz sweetcorn kernals
4 Tbsp double (heavy) cream
1 Tbsp flour
1/2 tsp baking powder (or soda)
Sea salt
White pepper
1 Tbsp marigold petals
1 Tbsp sunflower oil, or more

*NOTE: Make certain that you use a pot marigold (Calendula) rather than an African marigold (Tagetes).

This is an excellent supper dish, which children will enjoy. Serve the fritters with a hot green vegetable or salad and brown bread and butter. Put the sweetcorn in a bowl and pour over the cream. Sift in the flour and baking powder (soda) and season to taste. Stir in the marigold petals. Set a large, heavy frying pan over high heat and pour in the oil. Drop spoonfuls of the fritter mixture into the oil and fry until golden on both sides, turning once. Press the mixture flat with a spatula to give a lacy effect at the edges.

Cook the fritters in bunches until all the mixture is used up, adding more oil to the pan if necessary. Serve hot.

Source: Cooking with Flowers, by Jenny Leggatt


Covenstead Bread

3/4 cup water
1/2 cup honey
1/2 cup finely chopped citron
1/2 cup sugar
2 tablespoons anise seeds
2-1/3 cups flour
1-1/2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon allspice

Bring the water to a boil in a saucepan. Add honey, citron, sugar, and anise seeds. Stir until the sugar completely dissolves and then remove from heat.

Sift together flour, baking soda, salt, and spices, and fold into the hot honey mixture. Turn the batter into a well-greased 9 X 5 X 3-inch loaf pan and bake in a preheated 350-degree oven for one hour. Turn out on a wire rack to cool. (This recipe yields one loaf of bread.)

Covenstead Bread improves if allowed to stand for a day, and it is an ideal bread to serve during Lammas and Autumn Equinox Sabbats as well as at all coven meetings.

Source: The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and Recipes
by Gerina Dunwich, Carol Publishing Group, 1994.


Autumn Popcorn Mix
24 cups popped popcorn
2 cups walnut halves
1 cup butter or margarine
2 cups firmly packed brown sugar
1/2 cup molasses
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon apple pie spice
1/2 teaspoon baking soda
2 packages (12 1/2 ounces each) candy corn

Preheat oven to 250 degrees. Combine popcorn and walnuts in a
lightly
greased large roasting pan. In a heavy large saucepan, melt
butter over
medium-high heat. Stir in brown sugar, molasses, and salt.
Stirring
constantly, bring mixture to a boil. Boil 5 minutes without
stirring.

Remove from heat; stir in vanilla, apple pie spice, and baking
soda
(mixture will foam). Pour syrup over popcorn mixture; stir until
well
coated. Bake 1 hour, stirring every 15 minutes. Spread on lightly
greased foil to cool. Sprinkle candy corn over popcorn mixture.
Store in
an airtight container.
Yield: about 30 cups popcorn mix >From Gifts of Good Taste
Cookbook.

FALL SPICE LIQUEUR
You will need:
1/2 cup light brown sugar
1/2 cup white sugar
2 1/4 cups apple juice
1 teaspoon pure vanilla extract
1 cinnamon stick
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup brandy
1/2 cup 100-proof vodka

To make:
Bring brown sugar, white sugar, and apple juice to a boil over
medium-high heat. Add vanilla, cinnamon, ginger, nutmeg, cloves,
and
allspice. Boil for 4 minutes; then remove from heat. Let stand
until
just warm. Use a fine-mesh strainer to strain out solids.
Discard.

Transfer liquid to a clean 1-quart container with a tight-fitting
lid.
Add brandy and vodka. Cover and let stand in a cool, dark place
for 1
month.
Rack or filter liqueur into final container. Enjoy now or age for
an
additional month before serving.
Yield: Approximately 1 quart

Baked Cheese Olives
1/2 cup butter
1 cup all-purpose flour
2 cups shredded cheddar cheese
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon hot pepper sauce (your favorite)
40 large green olives, with pimento
In a medium-size bowl, cream butter. Mix in flour, cheese, paprika, cumin,
and hot sauce. Cover bowl and refrigerate at least an hour (can be made
ahead a day ahead).
Dry olives on paper towels. With a ball of cheese mixture that is close in
size to the olive, flatten the cheese mixture in your palm, plop the olive
in the center, work the mixture up around the olive, and then very gently
roll it around betwwen your palms. Make sure the cheese mixture completely
seals in the olive. Repeat with remaining olives.
Place the cheese-wrapped olives on a parchment-lined baking sheet and place
in freezer until frozen. Once frozen, you can store in resealable plastic
bags in the freezer until you are read to bake them.
Preheat oven to 400 degrees F. If you are planning to bake immediately,
place in the freezer for about 15 minutes. Prior to baking, remove olive
from the freezer and allow to stand at room temperature for approximately 15
minute (while the oven is heating). Place olives on a baking sheet and bake
for 15 minutes. Remove from oven and let cool to slightly warm. Serve at
room temperature to slightly warm.
Makes 40 olive balls.

Shrimp Cheese Ball
This is also excellent as a sandwich spread.
2 (8-ounce) packages cream cheese, room temperature
1 (6-ounce) can shrimp, drained and rinsed
1 (6-ounce) can black olives, drained and chopped
Seasoning salt to taste
Lemon juice to taste
3 small green onions, finely chopped
Chopped nuts
Chopped fresh parsley
Assorted crackers
In a large bowl, mash cream cheese with a fork. Add shrimp, black olives,
seasoning salt, lemon juice, and green onions; stir until well blended. With
your hands, form cheese mixture into a large ball.
In a small bowl, combine nuts and parsley; roll cheese ball in nut mixture
to coat completely. Cover with plastic wrap and refrigerate until ready to
serve. Serve with assorted crackers.
Yields 1 ball.

Mixed Greens with Carmelized Pears and Walnuts
A fantastic, refreshing salad!
1/2 cup walnuts (pecans, hazelnuts, etc. may be substituted)
2 firm pears
2 tablespoon butter
1 tablespoon sugar
3 tablespoons white wine
1/4 cup unseasoned rice vinegar
3 tablespoons white wine vinegar
1/2 cup walnut oil or extra-virgin olive oil
2 cloves garlic, minced
Salt and coarsely ground black pepper to taste
6 to 8 cups mixed baby salad greens, washed and spun dry

Goat Cheese Croutons
Preheat oven to 400 degrees. On a baking sheet, lightly toast nuts; remove
from oven and let cool.
Peel and core the pears, then cut into 1/2" dice. In a saucepan over medium
heat, melt the butter. Add the diced pears and sugar; saute, stirring
frequently, until the pears start to caramelize a bit, then add the white
wine and continue cooking until the pears are just glazed. Remove from heat
and let cool.
In a small bowl or jar, whisk together the rice vinegar, wine vinegar,
walnut or olive oil, garlic, salt, and pepper; set aside.
Toss the greens with the dressing and distribute among eight individual
serving plates. Spoon the caramelized pears and walnuts around the outside
of the greens. Place the warm Goat Cheese Croutons on the center of the
greens and serve immediately.
Makes 8 servings.

GOAT CHEESE CROUTONS:
1 pound medium-soft goat cheese logs
3 sheets frozen phyllo dough, thawed
2 to 3 tablespoons olive oil
Cut the goat cheese into eight 1/2-inch slices. (Tip: Use dental floss to
slice the cheese logs cleanly.)
Cut the thawed phyllo into long, thin strips (chiffonade). NOTE: A pasta
machine cutter works well and makes uniform sizes. Wrap each goat cheese
round in a nest of phyllo strips (they should look alot like shredded wheat)
  Place them on lightly oiled baking sheet; set aside. (NOTE: the croutons
may be refrigerated, covered, at this point for 1 hour).
When ready to use, preheat broiler. Brush the phyllo/goat cheese rounds with
olive oil. Place under broiler in oven until lightly browned; turn them over
and brown the other side. Remove from oven and transfer to the individual
salads with a spatula.

Petite Pork Roast
1 (2-pound) pork tenderloin roast
2 tablespoons soy sauce
1/4 teaspoon ground mustard
2 tablespoons fennel seeds
2 tablespoons caraway seeds
Savory Mustard Sauce
Trim fat from pork roast. In a small bowl, combine soy sauce and ground
mustard. Using your fingers, rub the soy mixture onto the roast. On a piece
of wax paper, combine fennel seeds and caraway seeds; roll roast in seeds to
coat evenly. Wrap tightly in plastic wrap and refrigerate 2 hours or
overnight.
Preheat oven to 325 degrees. Unwrap roast. Place fat side up onto a rack in
a shallow baking pan. Insert a meat thermometer into thickest part of the
roast. Bake, uncovered, 1 1/2 to 1 3/4 hours or until thermometer registers
160 degrees.
Remove from oven and transfer onto a cutting board; let roast stand 15
minutes before carving. Transfer onto a serving platter and serve with
Savory Mustard Sauce.
Makes 4 servings.

SAVORY MUSTARD SAUCE:
1/4 cup water
2 tablespoons ground mustard
1 teaspoon cornstarch
3 tablespoons light corn syrup
1 tablespoon cider vinegar
In a small saucepan over medium heat, combine water, ground mustard, and
cornstarch. Stir in corn syrup and cider vinegar; cook and stir until
thickened and bubbly. Cook and stir another 2 mintues. Remove from heat.


Salt-Crusted Mini Potatoes
20 small red-skinned potatoes (if too large, cut in halves or quarters)
Extra-virgin olive oil
2 tablespoons coarse salt
Preheat oven to 350 degrees. Clean and dry potatoes with a towel. If using
whole potatoes, prick potatoes with a fork. Rub potato skins with olive oil.

Place coarse salt onto a small plate. Roll potatoes lightly in the salt.
Place potatoes on a lightly greased baking sheet. Bake approximately 35 to
45 minutes or until done. Remove from oven and serve.
Makes 4 servings.
Asparagus Parmigiano
This is my favorite way to prepare and serve fresh asparagus.
It is so simple and so good! You may substitute broccoli as well !!
2 pounds asparagus stalks, washed and trimmed
Parmigiano-Reggiano cheese chunk
Extra-virgin olive oil
Coarse kosher or sea salt
Coarsely ground black pepper
Use a vegetable peeler, shave curls off the chunk of Parmigian-Reggiano
cheese; set aside.
Blanch the asparagus in lightly salted boiliing water for about 3 minutes or
until crisp-tender; do not overcook. Remove from heat and refresh under cold
water; drain well. Toss asparagus with enough olive oil to lightly coat.
Arrange asparagus on serving platter or individual serving plates.
Sprinkle coarse salt, pepper, and cheese curls over the top of the asparagus

Makes 4 servings.
Lemon Sorbet in Lemon Shells
LEMON CUPS:
8 lemons - You'll need one lemon per person. Make sure the end (not the stem
end) has a nice shaped "bump" and try to purchase uniform lemons.)
Cut off the top 1/3 of the lemon (not the stem end) and reserve for the "cap
" Hollow out each lemon by using a grapefruit knife (the angled blade keeps
you from puncturing the bottom and you can also cut underneath the center of
the fruit) just inside the rind and circling the flesh (being careful not to
puncture the lemon). Remove juice and flesh and put it in your juicer. Make
a slight shallow cut on the bottom of each lemon shells (being careful not
to cut through to the inside of the lemon). This will make them sit straight
and not fall over when placed on a plate.
Freeze the shells at least one hour or overnight. Then fill with sorbet and
freeze again. this sorbet can be made ahead and will keep several days in
the freezer. The frozen shell will prevent the sorbet from melting too
quickly when you serve it.

LEMON SORBET:
1/3 cup lemon zest - you'll need 3 to 5 additional lemons
1 cup strained fresh lemon juice - from lemons used for cups
1 1/2 cups sugar
1 1/2 cups water
In a medium saucepan over medium heat, combine sugar and water until sugar
dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minute
  Remove from heat, cool, and strain. Pour cooled mixture into a shallow
container, cover, and freeze overnight.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to
manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the
freezer. When it is semi-solid, mash it up with a fork and refreeze again.
When frozen, place in a food processor or blender and process until smooth.
Cover and refreeze until serving time.
NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
Makes 8 servings.

High Tea Lemon Cookies
2 cups butter, room temperature*
2/3 cup powdered sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cups cornstarch (yes, this is correct!)
Lemon Frosting
* Very important that you use room temperature butter (not softened or
melted).
Preheat oven to 350 degrees. In a large bowl, beat butter until creamy. Add
powdered sugar; cream until light and fluffy. Add lemon zest and vanilla
extract; beat well. Add flour and cornstarch into butter mixture and beat
well until well mixed.
Roll cookie dough into 1-inch balls. Place onto ungreased cookie sheets and
bake 15 minutes or until bottoms are light brown. Remove from oven,
carefully remove from baking sheet, and cool on wire racks (when warm the
cookies are delicate). When cool, spread Lemon Frosting onto top of cookies.

Yields 6 dozen cookies.

Apple Mabon Cake

2 c sugar

3 eggs

1 tsp salt

1 tsp baking soda

2 tsp vanilla

1 c melted butter

3 c flour

4 c diced apples

whisk sugar, eggs add baking soda and salt add vanilla add butter mix in flour add apples

bake in greased 9 x 13 pan @325 for 1 hour

till golden brown and toothpick comes out clean

Last 10 minutes of baking make this topping

2 sticks butter

1 c dark br sugar

1/3 c can evaporated milk

2 tsp vanilla

melt butter and sugar, mix in milk and bring to boil

remove from heat and add vanilla

when cake is done poke holes all over it with fork

pour topping over let absorb 

let cool but serve warm it's best