Asparagus with Chives and Blossoms 
Source: Flowers in the Kitchen by Susan Belsinger (c) 

1 pound Asparagus, washed
1 Tablespoon Olive oil
1 Tablespoon Sesame Seeds
2 Tablespoons Fresh Chives, snipped
16 Chive Blossoms
1/2 teaspoon Soy Sauce
Salt & Pepper to taste

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Refresh under very cold water and drain well. Remove the chive stalks to separate the flowers. In a skillet, heat the oil over medium heat and add the sesame seed. Stir for 1 minute, add the snipped chives, and stir for 1 minute more. Add the asparagus and soy sauce to the skillet with a few pinches of salt and generous grindings of pepper; stir well, cover, and cook for a minute or so. Remove the lid, sprinkle the chive blooms over the asparagus, and cover for 1 to 2 minutes so that the chive blooms steam briefly. Stir lightly and taste for seasoning. Serve hot. Comments: Bright lavender chive blossoms begin to bloom in the garden about the time the asparagus bed is at its peak. Hence, this is a natural combination and a simply tasty dish. Since chive blossoms are so strong in flavor, add them at the last minute in this recipe.

 

Beltane Bread 
Recipe by Ann Moura (Aoumiel) 

Preheat oven to 375 degrees, and combine:

4 cups sifted flour
1/2 cup ground almonds
2 cups sugar
1 tube almond paste
1/2 teaspoon baking powder
1 teaspoon cinnamon
5 eggs

When dough is worked to medium soft, shape into flattened balls and place on ungreased cookie sheet. Bake until golden brown, about 20 minutes. Cool, ice with white Solar Cross. You could try this as a single loaf. I also like to make an almond biscuit with biscuit mix, almond extract, sugar, cinnamon, and eggs, but in smaller proportions. (A lot of my cooking is unmeasured, which doesn't help for making recipes.)

(The above recipe for "Beltane Bread" is directly quoted from Ann Moura
(Aoumiel)'s book "Green Witchcraft: Folk Magic, Fairy Lore & Herb Craft", page 218, Llewellyn Publications, 1996.)

 

Beltaine Cream Pie 
Recipe by Edain McCoy 

Prepare and pre-bake a pie shell and have it ready in the pie dish. The pie
filling will be warmed but not baked.

1 cup whole milk
1 cup rich cream
1/2 cup or one stick of butter (don't use margarine)
3 tablespoons cornstarch
1-1/2 cups sugar
1/14 teaspoon vanilla
ground nutmeg

Melt the butter in a wide cooking pan. (The mixture heats more evenly in this
than in a taller more narrow pan Traditionalists will use a heavy cast iron
pan.) In a separate bowl slowly add the milk to the cornstarch making sure it
is fully dissolved and absorbed before adding more milk. When the cornstarch is fully blended add this and all the other ingredients, except the vanilla, to
the cooking pan. Stir constantly over medium heat until the mixture becomes
thick like a pudding. Remove from heat and stir in the vanilla. Pour the mixture into the waiting pie shell and sprinkle with nutmeg. the pie may be
eaten while it is still warm as long as it has cooled just enough to set. Or
the pie may be chilled and eaten later.

(The above recipe for "Beltaine Cream Pie" is directly quoted from Edain McCoy's book "Witta: An Irish Pagan Tradition", page 187, Llewellyn Publications, 1993/1994)

 

Beltane Marigold Custard 
Recipe 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 pestle 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 slightly beaten yolks and dry ingredients. Cook on low heat. When the mixture coats the spoon, add rose water and cool. Top with whipped cream, garnish with fresh marigold petals.

{The above recipe for "Beltane Marigold Custard" is quoted directly from Scott
Cunningham's book "Wicca: A Guide For The Solitary Practitioner", page 153, Llewellyn Publications, 1988/1990.)

 

Chicken Barley Stew with Herbs 
 

2-3 LB chicken breasts on the bone
2 Tablespoons Butter
1 LB leeks (3-4 large ones, 4-5 little ones) thickly cut. May substitute onions
4 cloves garlic, chopped fine
6 oz barley
3 Tablespoons red wine vinegar
3 3/4 cups water
2 bay leaves
1 Tablespoon dried sage

Comment: This is originally an Anglo-Saxon recipe. The original calls for rabbit, but chicken is just as good. In a large Dutch Oven, melt the butter, then fry the leeks and garlic in the butter Add the chicken and brown. Add remaining ingredients, reserving the sage. Bring to a boil, then reduce and simmer for 1 to 1-1/2 hours. Remove chicken from pot and let cool. Remove meat from bones and add back to the pot. Add sage
Stir well and serve. Leftovers freeze well.

Serves 8

 

Chocolate Covered Strawberries

16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves

Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

 

Dandelion Salad

1/2 pound torn dandelion greens
1/2 red onion, chopped
2 tomatoes, chopped
1/2 teaspoon dried basil
salt and pepper to taste

In a medium bowl, toss together dandelion greens, red onion, and tomatoes.
Season with basil, salt, and pepper.

 

Donnegal Oatmeal Cream 
 

15 fluid ounces Milk
1/2 cup Medium oatmeal - cracked, not rolled
1 Large egg (beaten)
rind & juice of 1 orange
2 teaspoons Sugar (to taste)
1/2 ounce Gelatin
2 Tablespoons Water
8 ounces Heavy cream, whipped
Fruit sauce of choice

Soak the oatmeal in the milk for 30 minutes, turn all into a pan and stir until it boils. Simmer 3-4 minutes. Pour mixture into a bowl and add the beaten egg, grated lemon rind, and sugar to taste. Dissolve gelatin in the orange juice and water, add to the mixture when it's cooled, and then fold in the cream. Pour the whole mixture into a glass bowl and leave to set. Serve with 3-4 Tablespoons of chosen fruit sauce on top

Sauce: Take your favorite jam and thin with 3-4 Tablespoons of water.

 

Goat Cheese and Spinich Turnovers 
 

1 Tablespoon Olive oil
1/2 cup Diced red onion
2 cloves Garlic, minced
2 bunches Fresh spinach, stemmed and chopped
2 ounces Soft fresh goat cheese
1/3 cup Toasted pine nuts
3 Tablespoons Grated parmesan cheese
1/2 teaspoon Minced fresh rosemary
1/2 teaspoon Grated lemon peel
4 Frozen phyllo pastry sheets, thawed
1/2 cup Unsalted Butter, melted

Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté 5 minutes. Increase heat to high. Add spinach and sauté until wilted, about 5 minutes. Drain spinach mixture, pressing on solids to release as much liquid as possible. Transfer to bowl and cool completely. Add goat cheese, pine nuts, parmesan, rosemary and lemon peel. Season to taste with salt and pepper. Place 1 phyllo sheet on work surface. Cut lengthwise into 3 strips. Brush with butter. Place 1 rounded Tablespoon filling at 1 end of dough strip. Starting at 1 corner, fold pastry over filling, forming triangle. Repeat, folding up length of pastry as for flag. Brush with butter. Repeat with remaining pastry, butter and filling. Transfer turnovers to baking sheet. Cover and chill. Preheat oven to 375 degrees. Bake turnover until golden, about 12 minutes.

Cool slightly and serve. Makes 12

 

Irish Soda Bread
 

1 1/2 cups All-purpose flour -- unbleached, enriched
1 1/2 cups Whole wheat flour -- stone-ground
1/4 teaspoon Kosher salt
1/2 teaspoon Baking soda
1 1/4 cups Buttermilk

Set the baking rack in the center of the oven and place a baking stone (if available) on the rack. Preheat the oven to 375. In a mixing bowl, combine the dry ingredients. Mix to incorporate. Make a well in the center of the dry ingredients and add the buttermilk. Mix quickly to incorporate the milk
evenly. It may be easier to mix with the hands than with a spoon. Form the dough into a loaf shape and place in a nonstick 8 1/2 x 4 1/2 x 2 1/2" loaf pan. Place in the preheated oven and bake for 50-55 minutes, until well browned and a skewer inserted in the center comes out dry. Remove from the oven and the baking pan.

Place on a wire rack to cool.

 

May Wine
 

1 bottle of German White Wine
1/2 cup Fresh Strawberries, sliced
12 sprigs of fresh woodruff

Pour wine into carafe or wide mouth bottle. Add strawberries and woodruff and allow to blend for at least an hour. Strain and serve well chilled. Garnish with thin orange slice. The strawberries add a wonderful flavour and the woodruff adds sweetness.

 

Meade
  

1 gallon Water
4 pounds Honey
6 Cloves
2 Sticks cinnamon
Juice & peel from one lemon
1 teaspoon Activated dry yeast

In a large nonreactive pot, add the next four ingredients to the gallon of water. Boil all together for 30 minutes, then strain into a crock that will hold it with a little room to spare. When cooled, add the yeast, dissolved in some of the liquid. Allow to ferment in a cool place - 55 degrees is ideal - until it ceases bubbling and the liquor clears, then bottle, cap tightly and store in a cool, dark cellar. It should not be used for at least a month, and longer is better. This meade, unlike many other drinks, does not improve with really long aging, so it should be consumed within a year of the time it was made.

 

Medallions of Pork with Riesling Sauce 
 

12 ounces Pork tenderloin, cut into 1" rounds
Flour
4 Tablespoons Unsalted butter
1 Onion, thinly sliced
3 Garlic cloves, minced
1/2 cup Dry Riesling wine
1/2 cup Raisins
3 Tablespoons Balsamic vinegar
1 Tablespoon Green peppercorns, ground
1/2 teaspoon thyme, minced
1/2 teaspoon oregano, minced
1/4 cup butter, chilled & cut into pieces
1/4 cup Pine nuts, toasted

Season pork with salt and pepper. Coat in flour; shake off excess. Melt 2 Tablespoons butter in heavy skillet over medium-high heat. Add onion and garlic and sauté until golden brown, about 5 minutes. Transfer mixture to bowl. Melt remaining 2 Tablespoons butter in same skillet over medium-high heat. Add pork and sauté about 4 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add onion mixture, wine, green peppercorns and herbs to same skillet and boil until sauce thickens, about 4 minutes. Add pork to skillet and heat through. Divide pork among plates. Add 1/4 cup chilled butter to sauce in skillet and whisk just until melted. Mix in pine nuts. Spoon sauce over pork and serve.

 

Oatcake - Irish 
 

6 ounces Oatmeal (preferably fine)
2 ounces Flour
1 teaspoon Salt
10 fluid ounces Warm water

Mix flour and salt together. Slowly add warm water. Roll out on a floured board to 1/4 inch thick. Cut into triangles. Cook on a pan or griddle until golden on both sides. Dry out in a cool oven (300 degrees) until crisp. These cakes are eaten buttered, with a glass of milk, for supper, but are also terrific with wine and cheese.

Oatcakes - Scottish 
 

1/2 cup Shortening
1 cup Oats or quick-cooking oats
1 cup All-purpose flour
1/2 teaspoon Baking soda
1/4 teaspoon Salt
2 - 3 Tablespoons Cold Water

Cut shortening into next four ingredients until mixture resembles fine crumbs.
Add water, 1 Tablespoon at a time, until it forms a stiff dough. Roll until 1/8 inch thick on lightly floured surface. Cut into 2 inch rounds or squares. Place on ungreased cookie sheet and bake at 375 until they just start to brown - 12 to 15 minutes. To griddle bake; bake on a hot griddle or frying-pan until the edges begin to curl. Turn over and cook the other side. Do not let the oatcakes brown; they should be a pale fawn colour. Put on a wire rack to cool. They are delicious served with cheese.

 

Sand Tarts (Old German Style) 
 

2 1/2 cups Sugar
2 cups Butter
2 each Egg, well beaten
1 each Egg white
4 cups Flour
Pecans
Cinnamon

Cream the butter and sugar together. Slowly add the flour, working it in well. Add the well-beaten eggs and mix thoroughly. Chill over night. Roll out thin on lightly floured board; brush cookies with the egg white which has been slightly beaten, sprinkle with sugar and a little cinnamon and press 1/2 pecan into center of cookie. Bake at 350-F about 10 minutes.

 

Savory Cheese Scones 
 

2 cups Flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1/8 teaspoon Cayenne pepper
1 1/2 cups Grated cheddar cheese
3 Tablespoons Parmesan cheese
1/3 cup Butter
1/3 cup Milk
2 Eggs

Preheat oven to 400 degrees F. Combine all dry ingredients, stir in cheeses and toss well. Cut in butter. Combine eggs and milk, add to flour mixture and gently knead to form a stiff dough. Cut dough ball into halves and pat each half into an 8" diameter, 1/2" thick circle. Cut into wedges, place wedges on a baking sheet and bake 15 to 17 minutes, until lightly browned.

 

Strawberries 'n Cream Sponge Cake Roll 

INGREDIENTS:
3 egg yolks
1 t vanilla extract
5 egg whites
1/2 t cream of tartar
1/4 t salt
3/4 cup sifted powdered sugar (MUST BE SIFTED)
1/2 cup all purpose flour (SIFTED)
1 - 2 Tablespoons powdered sugar
2 cups of sliced fresh strawberries
2 cups of Cool Whip
3 tablespoons of sugar
Whole Strawberries to garnish

Grease bottom and sides of a jelly roll pan and line with wax paper.
Grease wax paper and set aside. Beat egg yolks in large bowl at high speed until thick and lemon colored; stir in vanilla and set aside. Beat egg whites (room temp) until foamy; add cream of tartar and salt, beating until stiff but not dry.

Fold in 3/4 up of powdered sugar. Fold whites into yolk mixture. Gradully fold flour into egg mixture. Spread batter evenly into prepared pan. Bake at 350 for 10 to 12 minutes - watch carefully - you don't want to over cook - only until sides are lightly brown and middle springs back when you touch it

Cover a clean kitchen cloth towel with sifted powdered sugar. When cake is done, immediately loosen from cake from sides of pan and turn out onto the sugared towel. Peel off wax paper. Starting at narrow end of cake, roll up cake and towel together; let cool completely on a wire rack, seam side down.

Slice strawberries. If using whipping cream beat until foamy, gradually add 3
tableslpoons of sugar, and then beat until soft peaks form. Unroll cake. Spread cake with 1/2 whipping cream or Cool Whip and sliced strawberries. Reroll cake - without towel - and place on serving plate seam side down; spread remaining whipped cream on all sides. Garnish with remaining strawberries if desired. Chill until serving time.

Yirld: 8 - 10 Servings

 

Vanilla Aphrodisiac Smoothie 

1 cup milk
15 whole cloves
15 cardamom pods
2 cinnamon sticks
1 vanilla pod, split
1 cup vanilla frozen yogurt
honey to taste

Place milk, cloves, cardamom, and cinamon in a suacepan. Scrape in vanilla
seeds from pod. Heat milk but do not boil. Remove from heat and allow to cool, then refrigerate until chilled. Strain milk into a blender goblet and discard spices. Add frozen yogurt and and honey to taste. Blend until smooth and frothy. Delicious!

 

Wiccan Handfasting Cake 
Recipe by Gerina Dunwich 

1 cup butter
1 cup sugar
1/2 cup honey
5 eggs
2 cups flour
2 tablespoons grated lemon rind
2-1/2 teaspoons lemon juice
1 teaspoon rose water
pinch of basil
6 fresh rose geranium leaves

In a large mixing bowl, cream the butter and sugar until fluffy and light. Add
the honey and mix well. Add the eggs, one at a time, beating well after each
addition. Gradually add the flour and blend thoroughly with a large wooden
spoon after each addition. Stir in the lemon rind, lemon juice, rose water and
a pinch of basil --- the herb of love. Line the bottom of a greased
nine-by-five-by-three-inch loaf pan with the rose geranium leaves and then pour in the batter. Bake the cake in a preheated 350 degree oven for one hour and fifteen minutes. Remove from oven when done and let stand on a rack for twenty minutes before unmolding. Spread icing or sprinkle sugar on top of the
Handfasting Cake just before serving.

{The above recipe for "Wiccan Handfasting Cake" is quoted directly from Gerina Dunwich's book "Wicca Craft: The Modern Witch's Book of Herbs, Magick, and Dreams", page 147, A Citadel Press Book, Carol Publishing Group, 1991/1995)

 

Wild Irish Nettle Soup 
Comment: from the Ashford Castle Hotel - County Mayo, Ireland 

12 oz nettle leaves and young, tender stems (use gloves to collect)
3-4 oz butter
6 oz (2 oz each) leek, onion and celery, roughly chopped
2 1/2 pints chicken stock
1 1/2 lbs potatoes, sliced
3/4 pint cream
Salt and freshly ground black pepper

Wash the nettles. Melt 3 oz of the butter in a heavy based pan and sweat the leek, onion, celery and the nettles for 5 to 6 minutes without browning. Add the chicken stock and bring to the boil, then add the potatoes. Cook over a low heat for about 40 to 50 minutes. Put soup in blender and puree, then return it to the pan, and add the cream. Salt and pepper to taste, reheat gently and check the consistency. Some extra butter may be whisked in for a richer, smoother finish. Garnish each serving with a blanched nettle leaf.

Serves 8