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This thread is to get and share recipes to use during the Beltaine Celebrations. Bring in the May with style! |
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My Special May Wine -
40 sprigs of Woodruff (Blooms, leaves & Stalk, washed) -
10 Strawberries -
2 Cups Powdered Sugar -
2 Cups Strawberry Liquour (I make my own...if you need to recipe for that, just lt me know) -
2 Bottles of Mead (or Riesling wine if mead is not available in your area...Pinot Gris or Chardonay are also good choices.) -
2 Cups of 100 proof Vodka, (or more, if you wish) -
1 Bottle of Champaign (If not available ...7-up will do) Mix all liquids EXCEPT FOR THE CHAMPAIGN with the powdered sugar until it dissolve then add strawberries and Sweet Woodruff, making sure they are fully immersed. Swirl 13 times and say a special blessing or incantation for happiness and light-heartedness. Let stand in the darkness for at least 24 hours (48 is better!) Strain and add Champaign. Then bottle in little individual bottles and add a fresh sprig or two of Woodruff and seal or Cork. Draw an increase pentacle in the air over each bottle for added protection. (This can also be used in an iced Punch Bowl during your Beltane feast...it is a great drink for the adults...watch that the children know it is not for them as it is a very potent potion...hehehehe) Add one bottle to each Beltane basket and give as a very special blessing from you to everyone you know. |
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Waking Earth Cake Celebrate the first stirrings of spring with this unusual not-too-sweet cake, a tasty way to begin fortifying ourselves for the new season ahead. It is sweetened with iron-rich molasses instead of sugar, and it uses no dairy or eggs. In fact, you will be surprised at how anything with so few ingredients could taste so good! This adaptation of a simple recipe by Peaceful Cook Harriet Kofalk is a nourishing tonic for the last cold days (we hope!) of late winter. The recipe includes a magical surprise idea to celebrate the seeds that are beginning to stir deep underground. You may want to top it with vanilla ice cream, a beautiful way to represent the snow covering this waking earth. Think of the cake hiding its surprise gifts just as the earth gestates the waking seeds INGREDIENTS 1 1/2 cups whole wheat flour
1 cup unbleached white flour
1 1/2 teaspoons baking soda
1/2 cup vegetable oil
1/2 cup unsulphured molasses
1/2 cup hot water
1/4 cup blackstrap molasses
optional: small non-meltable surprises for hiding inside cake (a clean coin, a polished crystal, a ring, a gold or silver charm)
optional: yogurt, ice cream or non-dairy frozen dessert 1. Preheat oven to 375. 2. In a large bowl, combine both flours and baking soda. Stir in the vegetable oil and the unsulphured molasses. This mixture will resemble crumb topping. Remove 1 cup of it and reserve. 3. In a small bowl, combine the hot water and the blackstrap molasses. Add to the flour mixture remaining in the large bowl and mix well. 4. Now is the time, if you desire, to stir in any one or more of the non-melting surprises. Finding one of them in your piece of cake is good luck - but BE SURE to warn your eating audience to prevent accidental choking or broken teeth! 5. Pour batter into a greased 9-inch square baking pan, sprinkle with the reserved crumb topping, and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. 6. Serve warm, with a dollop of yogurt or vanilla ice cream, if you like |
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Beltaine Passion Cookies:
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3/4 cup margarine or unsalted butter -
1 cup brown sugar -
1/8 cup silken tofu or one egg -
1/4 cup molasses -
1 3/4 cups whole grain flour -
1/2 tsp ground cinnamon -
1 1/2 tsps ground cloves -
5 tsps powdered ginger -
1/8 cup granulated sugar -
2 tsps baking soda -
1/2 cup crystallized ginger, coarsely chopped (Optional)
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Using a hand mixer, cream the margarine or butter with the sugar, then beat in tofu or egg and molasses. Sift all the dry ingredients into a medium bowl, then stir into wet batter. Add crystallized ginger.
Roll batter into 1 inch balls, and dip one side in granulated suger. Place sugar-side up on bakin gsheet, about 3 inches apart. Bake 10 to 12 minutes. Cool on wire rack.
These cookies will awaken your passions after the long cool sleep of winter. Share them with your lover, or eat them alone.
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Elder Flower Fritters The French use elder flowers to pack apples. They claim that this enhances the flavor. Ingedients: - 1 egg
- 1 cup self-rising flour
- 1 teaspoon Rose Water (see following recipe)
- 1/4 teaspoon cinnamon
1/4 cup honey 2 cups elder flowers, freshly picked & cleaned 2 tablespoons brandy Mix the egg, rose water, honey, & brandy in a medium sized bowl. Stir in the flour & cinnamon; the batter should resemble slightly thick pancake batter. If the batter is too thin, add a little more flour; if too thick, add more brandy. Fold in the elder flowers. Fry like pancakes or drop by the teaspoon into a deep-fat-fryer until golden brown. Serve with a sprinkling of orange water & fresh lemon, or dip into fresh sweet cream.
Yield: About 2 dozen
Note: If you are not using self-rising flour, add 1 teaspoon baking powder & 1/2 teaspoon salt.
Variation: If you can't find elder flowers, substitute 1 cup finely diced apples & a hint of fresh mint for similar magical effects.
Magical Attributes: Protection from Faery folk, trust, beauty, energy for attraction, & magical ambience. Can also be eaten on Lammas, St. Valentines Day, or Hallow's Eve. |
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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.) Short-Cut Meade (Pan-Celtic) Recipe by Edain McCoy This rich ale known as meade is a very old Celtic creation which was used for sacred rituals. It was thought to be a gift of the deities and was used to honor them, especially at Beltane. Many recipes exist, and most are jealously guarded. This short-cut method ignores the lengthy fermentation process. - 1/2 gallon water
- 1-1/2 cups raw honey
- 1/4 cup lemon juice
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice, rounded
- 1/2 cup Everclear (R)
Slowly heat all ingredients together --- except the alcohol --- in a large stock pot. As the honey melts, an oily crust will form on the top of the meade. You can leave it there, for some feel this adds to the full-bodied texture of the meade, while others will tell you to skim it off. Do not allow the meade to come to a roiling boil. When it is well blended, remove from the heat, stirring occasionally until it settles. When it has cooled, add the Everclear (R) and serve. (The above recipe for "Short-Cut Meade (Pan-Celtic)" is directly quoted from Edain McCoy's book "Celtic Myth & Magick: Harnessing the Power of the Gods and Goddesses", page 390, Llewellyn Publications, 1995)
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.) 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) |
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| Lovers Soup Hot summer days need something light and luscious. This lovers soup makes a light meal for two before lovemaking or a fine dessert for simply sitting in the candle glow afterward. Start with fresh-of-the-tree peaches, for love, and peel and dice them until you have about 3/5 cups. How many peaches depends on the size, but two medium-sized peaches should about right. Add the peaches and 1/2 cup of dry white wine to a medium saucepan. Next, for fertility and garden magic, add 1/5 cups white grape juice (preferably unsweetened). Add 1 whole stick of cinnamon (no longer than your index finger) for spirituality and love, and 1 cup of water. Bring to a boil. Reduce the heat and let it simmer for about half an hour while you and your lover enjoy a glass of white wine and a simmering discussion of how you plan to spend your evening, but no touching allowed! (yet) After half an hour, take the saucepan off the burner. Add 1/2 teaspoon ground cardamom and 1/2 teaspoon vanilla extract, both for love and lust. Stir twelve times. Remove the cinnamon stick from the saucepan, crumble it in your hand, and toss it into your herb garden as a blessing given back. Using an electric blender or food processor, blend one third of the peach mixture until smooth and creamy. Repeat with the remaining thirds. Pour the mixture into a large bowl and refrigerate until thoroughly chilled. (If you're in a big, big hurry, try pouring it into a large seal-able plastic bag and placing it in the freezer under careful watch.) Pour into two large soup bowls for you and your lover and serve with a green salad. You'll have about four servings left over, which can be frozen and eaten as side dishes later in the year when fresh peaches are harder to find. From Gifts for the Goddess on a Warm Spring Morn Beltane Chicken In ancient times, Beltane was celebrated as a time of love, fertility, and passion. The ingredients in this special dish all have magickal meanings related to lust, love, and prosperity/fertility. Treat yourself as part of the ancient celebration or any time you and your soulmate want to celebrate your life together. Cook 1 minced clove of garlic in a medium-sized skillet over medium heat for about 1 minute as you repeat the name of your beloved. Next, add 2 cups of fresh spinach and cook for 3 minutes while you name as many as possible of the traits you admire in your beloved. Strain any water from the spinach, just as you would want any ill thoughts about your relationship removed from your celebration meal. In a wooden bowl, combine the spinach and garlic with 1 cup of cooked rice, 1/2 cup shredded Monterey Jack cheese, 2 tablespoons rinsed, chopped sun-dried tomatoes, and 1 teaspoon chopped rosemary fresh from your herb garden. Using 2 pieces of wax paper and a metal mallet, flatten 2 boneless chicken breasts, pounding out any negative feelings you might otherwise bring to the table. Spread the spinach mixture on each chicken breast, then roll up each carefully, using toothpicks to make sure the filling is secure in each roll. Then place the chicken rolls in a large skillet and cook on medium-high. As the chicken cooks, add 1 cup chicken broth and simmer for 15 minutes while you set your table with your best china and light red candles. Back at your kitchen workings, mix 1 tablespoon corn starch and 2 tablespoons water and stir as you wish your secret wish for the evening ~ whether a commitment, a kiss, or a baby! Next add the cornstarch and water to the skillet and cook as the sauce thickens and the seeds of your wishes are planted. Last, when you are ready to serve this dish, take a sharp, clean knife and douse the blade under cool running water. Then slice the chicken rolls into 1-inch thick slices and spoon sauce on top. Look closely at the chicken slices and note the spiral patterns, a symbol of rebirth. Now hurry before your candles burn low! Makes 4 servings. If you and your beloved can't eat that much, just freeze the leftovers for later. From Gifts for the Goddess on a Warm Spring Morn Short-Cut Meade (Pan-Celtic)
Recipe by Edain McCoy This rich ale known as meade is a very old Celtic creation which was used for sacred rituals. It was thought to be a gift of the deities and was used to honor them, especially at Beltane. Many recipes exist, and most are jealously guarded. This short-cut method ignores the lengthy fermentation process. 1/2 gallon water 1-1/2 cups raw honey 1/4 cup lemon juice 1/8 teaspoon nutmeg 1/8 teaspoon allspice, rounded 1/2 cup Everclear (R)
Slowly heat all ingredients together --- except the alcohol --- in a large stock pot. As the honey melts, an oily crust will form on the top of the meade. You can leave it there, for some feel this adds to the full-bodied texture of the meade, while others will tell you to skim it off. Do not allow the meade to come to a roiling boil. When it is well blended, remove from the heat, stirring occasionally until it settles. When it has cooled, add the Everclear (R) and serve. (The above recipe for "Short-Cut Meade (Pan-Celtic)" is directly quoted from Edain McCoy's book "Celtic Myth & Magick: Harnessing the Power of the Gods and Goddesses", page 390, Llewellyn Publications, 1995) Beltane Strawberry Crisp
Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top. Bake at 350 deg F oven for 45 minutes. Serve warm or cold with whipped cream or topping.
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