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Here is a recipe for Imbolc Granary Loaf, which can be used for ritual, or for honoring Brighid:
1/2 cups warm water
1 1/4 cups warm milk
2 pkgs. yeast
1/4 cup honey
1/4 cup olive oil
2 cups whole wheat flour
2 cups unbleached all-purpose flour
2/3 cup King Arthur Flour's Harvest Grains Blend
2/3 cup King Arthur Flour's Malted Wheat Flakes
1/2 cup wheat germ
1 tsp. salt
Proof yeast in warm water and honey. Mix dry ingredients and cut in oil with pastry knife. Knead and let rise until doubled. Divide into two, then divide again into two unequal parts. Shape larger two into boules, and make indentation in the middle. Shape smaller two into teardrop-shaped boules, and insert into indentations in larger ones. poke finger all the way through center ("bashing"). Cover and let rise until doubled, about 45 minutes. Preheat oven to 375 degrees, with rack on lower 1/3 of oven. Redefine holes, spray with oil, bake at 375 for 35-40 minutes.
This bread is based upon a traditional English "granary loaf", made with a malted mixed-grain flour; each miller's mix was unique. It includes a variety of whole grains and edible seeds, as it is traditional at Imbolc to include a little of the upcoming year's seed stock in the loaf as a blessing upon the upcoming planting, both in the fields and in our lives.
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| | (1 recommendation so far) | Message 7 of 21 in Discussion |
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Maiden Wakes Muffins
2 cups flour
2 Carrots, grated
1/2 cup raisins
1 green apple, peeled, cored, grated
1 cup sugar
1/2 cup almonds, sliced
2 tsp. baking soda
3 eggs
2 tsp. cinnamon
2/3 cup vegetable oil
1/2 tsp. salt
2tsp.vanilla
Soak raisins in hot water, in a covered bowl, for 30 minutes. Drain thoroughly. Preheat oven to 350 degrees. In a large non-metal bowl, mix flour, soda, cinnamon, and salt. Stir in carrots, raisins, apple, and almonds. In a separate bowl, beat eggs, oil, and vanilla until well blended. Stir egg mixture in to the flour mixture until just wet. Grease muffin pan with a little butter or use cupcake/muffin cups. Divide the batter into the cups and bake for 20-22 minutes, or until golden brown. Cool for 5 minutes before removing from pan. Makes 8 servings.
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| | (1 recommendation so far) | Message 8 of 21 in Discussion |
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Bride's Brunch
2 [9-inch] pie shells
3 tbs. green onions/chives, finely chopped
1/2 pound Canadian style bacon/ thin sliced ham 1/2 tsp. salt
8 eggs
1/4 tsp. pepper
1 tbs. milk
Line a quiche dish with 1 pie shell. Arrange 1/2 of bacon or ham in bottom of shell. Break 7 eggs into the dish. Pierce the egg yolks with a fork, but do not mix the egg yolks with the egg whites. Add the green onions/chives, salt, and pepper. Arrange the remaining bacon or ham on top. Cover with remaining pie shell. Mix the remaining egg with the milk and lightly brush the top crust with the mixture. Bake at 400 degrees for 30-40 minutes. Serve hot or cold. Makes 6 servings.
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Sunshine in Winter from Candlemas by Amber K and Azrael Arynn K Alone, turnips have a slightly bitter aftertaste. Add something sweeter like apples, pears, carrots, or honey to decrease the bitterness. Peel and slice: 1/2 pound carrots 1 1/2 pounds turnips or parsnips Boil separately in lightly salted water. Strain each, mash or puree together. Add: Butter, salt, and pepper to taste. Serves 4. |
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Winter's Light Creamed Cabbage
1 lb. pre-cooked ham, 1" cubed or shredded
1 heaping tsp. flour
1 firm white cabbage
1/2 tsp. each salt & pepper
1 cup cream
grated nutmeg
Cut cabbage in half, then into four (small head) or six (large head) pieces. Plunge into a pot of boiling water and cook for 5 minutes. Drain and run under cold tap water. Drain again. Slice across the grain in 1/4 inch strips. Melt a little butter/margarine in a sauce pan and add shredded cabbage. Toss well, and keep stirring all the time. Add salt, pepper, and a dash of grated nutmeg. Next add the heaping teaspoon of flour, mix well. Add cream, still stirring, and let it come to a boil. Add the cubed or shredded ham, and lower the heat. Cover the sauce pan and let the mixture simmer for about 30 minutes. Serve hot. Makes 6-8 servings. |
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Brede's Braid Bread from Candlemas by Amber K and Azrael Arynn K In large bowl, combine: 2 1/4 cups white flour 1 Tbs. salt 2 Tbs. sugar 2 pkg. dry yeast Add, and beat by hand or in mixer for 2 minutes, until all ingredients are combined: 1/4 cup butter, softened or melted 2 eggs, slightly beaten 2 1/4 cups very warm, not hot, water (120-130 degrees) Then add: 1 cup white flour Beat at high speed for 2 minutes (or if making by hand, knead it more later). Divide equally into three bowls. (This is most accurately done by weight with a kitchen scale, but by eye and intuition works well too.) In first bowl add and beat in: 2 Tbs. molasses 1 1/4 cups whole wheat flour In second bowl add, beat in: 1 1/4 cups yellow cornmeal In third bowl add, beat in: 1 1/4 cups white flour Knead each batter on slightly floured board (use whole wheat flour, cornmeal, or white flour on board), about 5 minutes if you've been beating the dough in a mixer, about 10 minutes if you've been mixing by hand. Dough should be smooth and elastic, bouncing back when poked. Grease all three bowls, place doughs in them, cover with damp cloths, and let rise in warm place (oven with pilot light works well) until doubled, about an hour. Punch down. On lightly floured board, divide each dough in half, roll each half into a rope about 15 inches long. Braid together a white, corn, and a whole wheat rope. (It's easiest if you start in the middle, go to one end, and turn the braid around to finish the other end.) Tuck ends under, and repeat with three remaining ropes. Place in greased 9x4" loaf pans. Cover with damp cloth over waxed paper, let rise again until doubled, about an hour. Heat oven to 350 degrees. Bake 25-30 minutes, until cornmeal braid is light brown on the top. Baste with: 2 Tbs. melted butter Return to oven for 10 more minutes. Loaf should sound hollow when tapped. Remove from oven, remove from pans onto wire racks, cover with damp cloth and let cool at least half an hour before cutting. Serve with lots of butter. Excellent toasted the next morning if there's any left; serve with butter and apple butter or jam. Makes 2 loaves. Double the recipe and you might have some left for tomorrow! Variation: Make entire batch one grain. |
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| | (1 recommendation so far) | Message 12 of 21 in Discussion |
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Cranberry Fruit Nut Bread from Candlemas by Amber K and Azrael Arynn K This is one of my favorites; the inside is white and red, with flecks of gold--appropriate for Brigit. Buy a couple of extra bags of cranberries at Yule and freeze them until Imbolc. Double this recipe using one 12-ounce bag and you get one loaf for you and one for your Imbolc celebration! Wash, sort, and cut in half: 1 1/2 cups fresh or frozen cranberries Sift together: 2 cups flour 1 cup sugar 1 1/2 tsp. baking powder 1 tsp. salt 1/2 tsp. baking soda Cut in: 1/4 cup butter Mix together: 1 tsp. grated orange peel 3/4 cup orange juice 1 egg, well-beaten Add to flour mixture and mix just to moisten. Fold in: 1/2 cup chopped pecans 1 1/2 cups cranberries Turn into greased 9x5x3-inch loaf pan (even non-stick pans need greasing). Bake at 350 degrees for at least 60 minutes, until the top is golden brown and a toothpick comes out clean. Cool if you can stand the wait, or serve piping hot. Variation: bake in greased muffin tins for 30 minutes. |
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| | (1 recommendation so far) | Message 13 of 21 in Discussion |
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Returning Sun Spice Bread
1 1/4 cup flour
1/8 cup poppyseeds
2 tsp. baking powder
3/4 cup raisins, plain or golden
1/2 tsp. baking soda
1/2 cup butter/margarine
1/2 tsp. ground ginger
3/4 cup Karo golden corn syrup
1/2 cup light brown sugar
4 tbs. milk
1 large egg, beaten
1 tsp. mixed spices**
**Equal parts of cinnamon, nutmeg, and allspice.
Sift the flour, soda, and baking powder into a non-metal bowl. Add the mixed spice and ginger. Next add the brown sugar and raisins. Mix. Make a well in the center of the flour mixture. In a small sauce pan, melt the butter and the syrup over a low heat, then pour liquid into the well in the middle of the flour mixture. Add the beaten egg and the milk, and mix very well. Pour into a well greased 2-lb loaf pan and bake in a preheated oven at 325 degrees for 40-50 minutes. This bread can be made the night before as it improves with age. Makes 8-10 servings.
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Covenstead Bread 3/4 cup water 1/2 cup honey 1/2 finely chopped citron 1/2 cup sugar 2 tablespoons anise seeds 2 1/3 cup 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 9x5x3-inch loaf pan and bake in a preheated 350-degree oven for an hour. Turn out on a wire rack to cool. (Recipe yields one loaf of bread) |
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Bubble and Squeak from Candlemas by Amber K and Azrael Arynn K This is named for the noises it makes while cooking. The vegetarian version--without ham or bacon--is good, too; be sure to add salt. Boil and mash: 2 cups potatoes 2 cups turnips Chop and blanch: 2 cups cabbage, add to potatoes and turnips Add: 1 large onion, chopped coarsely 1-2 cloves garlic, chopped 1 cup cooked, diced ham 4 cooked bacon slices (reserve the drippings) Salt, pepper, sage, tarragon, and thyme to taste Heat bacon drippings (or 2 Tbs. butter) on griddle or large frying pan, add mixture to form a large, flat cake, and cook over medium heat. Serve in large wedges with beer, stout, or ale. Serves 6-8, depending on appetites. |
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| DUBLIN SUNDAY CORNED BEEF AND CABBAGE | | 5 pounds Corned beef brisket
1 large Onion stuck with 6 whole cloves
6 Carrots, peeled and sliced
8 Potatoes, peeled and cubed
1 teaspoon Dried Thyme
1 small Bunch Parsley
1 head Cabbage (about 2 lbs) cut in quarters
Horseradish Sauce:
1/2 pint Whipping Cream
2 - 3 Tablespoons prepared horseradish
Put beef in a large pot and cover with cold water. Add all other ingredients except cabbage and bring to a boil with the lid off the pot. Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Remove the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes until cabbage is cooked. Remove the meat and cut into pieces. Place on center of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce.
Horseradish Sauce: Whip cream until it stand in peaks. Fold in horseradish.
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| NOODLE KUCHEN | | 7 eggs
1 cup sugar
16 ounces cottage cheese
2 cups sour cream
2 cups milk
2 teaspoons vanilla
1 cup golden raisins
1/2 cup butter
1 pound broad egg noodles, cooked
Topping:
1/4 cup crushed cornflakes
2 teaspoons cinnamon
1/4 cup sugar
sour cream to garnish
Mix eggs and sugar. Add cottage cheese, sour cream, milk, vanilla, and raisins. In separate bowl, add butter to warm noodles, stirring until melted. Combine noodles with cottage cheese mixture. Pour into 9 x 13 glass pan. Refrigerate overnight. Preheat oven to 350. To make topping, combine cornflakes, cinnamon, and sugar. Sprinkle over top of kugel. Bake 1 hour. Let dish set for about 5 minutes before serving. Cut into squares and garnish with sour cream.
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Honey Apple Chicken
from "Candlemas" by Amber K & Azrael Arynn K
1 apple, peeled, cored, and diced
1 onion, chopped
1 tbsp. salt
1 tsp. pepper
1 chicken
4 tbsp. butter
4 tbsp. honey
Toss together apples, onion, salt and pepper. Stuff into chicken. Melt together butter and honey. Baste meat with honey butter. Roast about 1 1/2 hours at 325 degrees, basting halfway through. Cover for moist meat, uncovering for last 15 minutes to brown. |
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Fettuccine Piccata 1 (16-ounce) package uncooked fettuccine pasta
1/3 cup olive oil
1/4 cup capers, drained
1/4 cup white wine
1/2 cup prepared pesto
2 cloves garlic, minced
1/2 cup sliced black olives
1 tablespoon lemon juice
1/2 cup cottage cheese
Salt and coarsely ground pepper to taste
Freshly grated parmesan cheese Cook pasta according to package directions: drain and return to pan to keep warm. In a small saucepan over medium-high heat, heat olive oil, capers, white wine, pesto, and garlic 1 minute or until aromatic; stir in black olives, lemon juice, and cottage. Remove from heat and pour over pasta; toss to coat thoroughly. Season with salt and pepper. Transfer onto individual serving plates and garnish with parmesan cheese. Makes 4 servings.
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Mother's Sweet Pea Salad Servings 2 1/3 cup mayonnaise 1/4 teaspoon ground mustard 1/4 teaspoon sugar 1/4 teaspoon salt Dash pepper 1 cup diced cooked potatoes 1 cup frozen peas, thawed 1/2 cup chopped sweet pickles 1 hard-cooked egg, chopped In a small bowl, combine the mayonnaise, mustard, sugar, salt and pepper. Gently stir in the potatoes, peas, pickles and egg. Chill. This a change compared to the regular pea salad. With the added chopped cooked potatoes, it gives a nice blend with the peas and seasoned mayo dressing. I like it. |
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