Stuffed Ostera Eggs

Eating eggs at Spring Equinox is equivelent to ingesting the energy of Ostera.

8 eggs, hard-boiled

2 cups mayonnaise

1/8 cup sugar

1/2 cup vinegar or sweet gherkin juice

fresh thyme or basil

watercress

Peel eggs and slice lengthwise, end to end. Scoop out egg yolks and mash or blend in a blender. Add mayonaise, sugar, and vinegar. Whip until creamy. Refill egg whites with mixture, using a pastery bag or carefully placing mixture in with a teaspoon. Garnish with fresh thyme or basil, if desired, and put watercress underneath on the dish.

Posset (hot milk punch)

1 qt. whole milk

1 tsp.grated lemon rind

1/2 cup sugar 5-6 ground almonds

2 egg whites

1/2 cup dark rum

1 cup brandy

In a saucepan warm milk, lemon rind, and sugar. Just before milk mixture begins to boil, add almonds and remove form burner. Beat well and gently blend in egg whites. Add rum and brandy and stir until frothy. Serve in a charged cauldron.

Green Man salad with Green Dressing

zucchini

greens

cucumbers

watercress

Toss all ingredients in a salad bowl. Dress with lemon and honey or Green Dressing~~1 cup mayonaise, 1/4 cup pesto, a pinch of watercress, poppy seeds, and a dash of vinegar.

na na na na na :P ~~~~~~ there's more recipes in Laurie Cabot's "Celebrate the Earth", like the one's I got here, and I'm not gonna give them to you, you'll have to get the book. Ok, that was kinda mean...alright, one more

Candied Ostera eggs

In both ends of 8 eggs, poke pinholes. Blow in one end until egg is emptied out. Tape one hole shut and open the other to the size of a nickel. Wash the eggshell, rinse, and place back in egg carton. Melt milk chocolate or Nestlé Crunch bars over low heat. Pour chocolate into egg shells. Refrigerate until chocolate hardens. To eat, peel off outside shell.

Ginger Custard

3 T. Brown Sugar
3/4 t. finely grated fresh Ginger
3 Eggs, lightly beaten
2 ½ C. Milk
1/3 C. Granulated Sugar
1 t. pure Vanilla Extract
1/4 t. Cinnamon
1/4 t. Salt
1/4 t. Nutmeg

1. Preheat oven to 350 F.
   
2. Mix brown sugar with ginger and divide evenly.
   
3. Place in the bottoms of 6 buttered custard cups or ramekins.
   
4. In medium mixing bowl, blend eggs with milk, sugar, vanilla and seasonings.
   
5. Pour evenly into prepared custard cups.
   
6. Place cups in a large sheet cake pan. Fill with hot water to halfway up the sides of cups (this is called a hot water bath or bain-marie).
   
7. Bake at 350 F. oven for 35 to 40 minutes, or until knife inserted near edge comes out clean.
   
8. Remove cups from water bath. Run knife around edges to loosen.
   
9. Place serving plate over top of cup and carefully invert custard onto plate. Serve warm or cover, chill and serve cold.
   

Mint Tea Cakes

4 C. Flour
6 Eggs, beaten
1½ C. Granulated Sugar
Crumbled, dried Mint leaves or 1/8 t. Mint flavoring
1 Quart Milk
2/3 C. softened Butter
Glaze:
½ C. Powdered Sugar
2 T. Milk

1. Preheat oven to 350 F.
   
2. Cream butter and sugar together until light.
   
3. Beat eggs until very light. Add to butter and sugar mixture.
   
4. Add mint flavoring - taste. Do you want the mint flavoring stronger?
   
5. Add milk and mix well.
   
6. Add flour and mix well.
   
7. Pour into mini-muffin tins to fill each cup to halfway. Bake for approximately 10 minutes.
   
8. Allow to cool completely. Remove from muffin tin.
   
9. Leave tea cakes "upside down" and drizzle with glaze. Garnish with candied violets

Gaia’s Rose Hip Wine 3 lbs. Rose Hips 3 lbs. Granulated Sugar 1 gallon Boiling Water In the autumn, gather your rose hips and use them fresh for this recipe. Wash rose hips thoroughly and cut them in half. Place them in large porcelain or plastic bowl (no metal please) and pour boiling water over them. Stir well with wooden spoon. Cover bowl and leave for two weeks, stirring occasionally. Strain off liquid into another bowl and add three pounds of sugar to the liquid. Stir until dissolved. Cover bowl and leave for 5 days, stirring daily. Pour into sterile bottles and cork loosely. Store in a cool, dark place. Remove corks weekly and replace loosely to allow fermentation gases to escape. Push corks when wine has finished fermenting. Dip corked bottle head in paraffin to create a seal. Use warm candle wax if you want to provide color to identify the brewing or the wine. Mark the bottle with the date. Store bottles below 75 F. on their sides. The wine should age for 6 months, minimum, to allow it to mellow. Note: Sterilize the bottles by immersing them in hot water in a large kettle, then bring the water to a boil for several minutes before removing them with tongs. Check the rubber ring for wear before using the bottle. Any obvious wear should eliminate the bottle from use. Set the caps while allowing the wine to ferment and tighten the wire when the fermentation process is finished. The paraffin should be thick and cooled when dipping the top of the bottle to seal. Immerse for several seconds. Do this two or three times to each bottle for a proper seal.

Springtime Strawberry Bread

Ingredients:

• 2 eggs
• 1 pint strawberries
• 1 3/4 cups flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup butter
• 2/3 cup sugar

Instructions:

Preheat the oven to 350º F. Butter an 8 x 4 bread loaf pan. Beat the eggs in their own bowl. Then purée the strawberries in a blender--it helps to cut them up first (after washing, of course). Sift the flour, baking soda, and salt together in another bowl and then in yet another bowl beat the butter with the sugar for at least 2 minutes until fluffy. Add the eggs into the sugar mix and beat until smooth. Finally, start adding dollops of the flour mix and dollops of the strawberries alternately, mixing thoroughly after each addition. Finally, when it's all mixed together, beat it soundly for about one minute before pouring into the prepared pan. Bake for 45 minutes to an hour. Cool in the pan 10 minutes, then on a cooling rack. It must be said that this bread is very moist so it might be tough to tell if it's done. As long as there is nothing that squishes out or leaks when the bread is cut, it is done enough.

NOTE: This bread has an unusual taste and a lot of people may prefer it in small doses. You can cut down on waste--especially around picky children--if you cut the bread up into small cubes rather than slices for sampling and serving.

Yield: 1 loaf
Source: Rosemary Black, The Kids' Holiday Baking Book
Use for: Ostara, Beltane

Pear Bunny

Put a canned pear half on a lettuce leaf on a plate.

Use almonds for the ears.

Make a tail out of a marshmallow.

Make eyes out of raisins.

Bunny Rolls

1 head of lettuce

1 1/2 cups cottage cheese

1/2 cup chopped nuts

1/2 cup raisins

1/2 cup mayonnaise

Wash and remove large lettuce leaves. Let (or pat) dry. Mix remaining ingredients. Spread on lettuce leaf. Roll up and eat.

Fluffy Rabbit Finger Play See the Fluffy rabbit as it hops, (Hold hands at sides of head for ears.) One ear up while the other one flops. (Bend down one hand.) She's a gentle bunny with a twitchy nose, (Wiggle nose.) She's all furry from her ears to her toes. (Wiggle rabbit ear, then toes.)

Fried bread and eggs

This is an interesting and unusual early spring breakfast or lunch dish. You can try this with a friend with some spring fruits and cottage cheese.

Easter Cheese

 

This Slovakian dish is traditionally served sliced and cold with the Easter meal. Resembling a sweet custard, its vanilla and nutmeg flavors make a lovely complement to any Easter celebration.

Ingredients

Cooking Instructions

1. In an electric mixer, beat the eggs until mixed well.
2. Transfer the eggs to a double boiler and stir in milk, sugar, vanilla and nutmeg. Cook over a medium heat for 30 minutes. Use a metal slotted spoon and constantly stir the bottom of the pan to prevent scorching.
3. When the mixture looks just like cooked scrambled eggs, pour it carefully into a cheesecloth-lined colander. Carefully gather the ends of the cheesecloth in your hands and pull them together until the cheese forms into a ball. Tie the cheesecloth tightly at the top of the ball. Tie the cheesecloth ends over a faucet or to the handle of a kitchen cabinet (place a bowl under to catch the whey dripping down) and let hang for about 3 hours.
4. Untie the cleesecloth and wrap the cheesecloth ball in plastic wrap before refrigerating. The cheese will keep for about a week. Slice and serve

Egg and Lobster Salad with Homemade Tarragon Mayonnaise

6 large eggs Homemade Tarragon Mayonnaise, recipe follows 1/4 cup minced shallots 1/4 teaspoon minced garlic Pinch cayenne 1 (1-pound) lobster, cooked until tender, tail meat chopped, claw meat left whole 2 cups mesclun greens, washed and spun dry 1 teaspoon olive oil Salt Freshly ground black pepper 1 firm, ripe Hass avocado, peeled and seed removed, rubbed with fresh lemon juice to prevent discoloration 8 pencil-thin asparagus spears, blanched and shocked in ice water bath, patted dry Sevruga caviar, tobiko, golden whitefish or salmon roe, for garnish Chopped fresh tarragon leaves, for garnish In a medium saucepan, place the eggs and cover with water by 1-inch. Bring to a boil, reduce the heat to medium-low, and cook the eggs at a bare boil for exactly 10 minutes. Drain and rinse under cold running water. Place the eggs in an ice bath to cool. When chilled, peel the eggs, cut in half lengthwise, and chop into 1/2-inch pieces. Place in a medium bowl and add 1/4 cup of the mayonnaise, the shallots, garlic, and cayenne and mash with a fork to blend. Add the chopped lobster tail meat and additional mayonnaise 1 tablespoon at a time to reach desired consistency. Adjust the seasoning, to taste. Cover and refrigerate until ready to serve. (Salad can be refrigerated for up to 24 hours.) In a bowl, toss the mesclun with the olive oil and salt and pepper, to taste. Arrange across the bottom of on a large plate or platter. With a thin, sharp knife, cut each avocado half lengthwise almost all the way but not completely through to the other end. Place each half seed side down on the lettuce and gently spread out into a fantail shape. Place the lobster-egg salad in the center of the two avocados and the asparagus spears around the sides of the plate. Top the avocados with caviar, garnish with the tarragon, and serve.     Homemade Tarragon Mayonnaise: 1 large egg 1 tablespoon fresh lemon juice 1/2 cup olive oil 1/2 cup vegetable oil 1 tablespoon chopped fresh tarragon 1/2 teaspoon salt Pinch freshly ground white pepper In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube and process until emulsified. (Should the mixture become too thick, with the machine running, add water 2 teaspoons at a time.) Add the tarragon, salt, and pepper and pulse to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. (The mayonnaise will keep tightly covered in the refrigerator for up to 24 hours.) Yield: about 1 1/4 cups

Roasted Red Pepper and Potato Egg Pie

1 large red bell pepper, seeded and halved 1/2 cup extra-virgin olive oil, eyeball the amount 2 medium Russet potatoes, peeled and halved, then thinly sliced across into half moons 1 small onion, halved, then very thinly sliced 1 small brown paper sack 8 large eggs, beaten Salt and pepper Preheat broiler to high. Place red pepper halves on a cookie or baking sheet. Place peppers under broiler and allow the skins to blacken all over, about 10 minutes. While peppers are working, heat about 1/4 cup extra-virgin olive oil in a medium nonstick skillet over medium high heat. Add sliced potatoes and fry in oil until they begin to become tender, 5 minutes. Add onions and cook 5 minutes more. Remove potatoes and onions to a bowl using slotted spoon. Wipe out pan, return pan to heat and add remaining oil. Reduce heat to medium. Remove peppers from broiler. Leave broiler on. Place peppers in a brown paper sack and seal sack tightly. Allow peppers to stand and cool for a couple of minutes. Peel away charred skin and slice. Add peppers to potatoes and onions. Add beaten eggs to cooked vegetables and season with salt and pepper. Add mixture to the pan and cook until eggs settle and brown on the bottom. Transfer pan to broiler and allow the egg pie to brown on top and puff up. Slide pie out of the pan and on to a serving plate. Cool slightly, then cut into 8 wedges and serve.

Eggs In A Nest

6 tablespoons butter, melted 2 cloves garlic, minced 3 sheets phyllo dough, thawed 8 eggs 2 tablespoons water 4 tablespoons butter 1 cup diced ham 1 cup grated Cheddar Salt and pepper Preheat oven to 375 degrees F. Butter 4 muffin cups. In a small bowl, combine melted butter and garlic. On a cutting board, stack 3 phyllo sheets and cut into fourths, forming 12 squares. Cover phyllo with a damp paper towel when not in use because it dries out quickly. Press 1 phyllo square (one sheet thick) into bottom of each muffin cup. (Don't worry if phyllo tears) Brush with butter. Add another layer of phyllo and brush with butter. Repeat a third time. Bake for 10 minutes. Carefully remove phyllo baskets from muffin cups and cool on wire rack. In a medium bowl, beat eggs and add 1 tablespoon water. Melt 2 tablespoons butter in a medium skillet and add eggs. Sprinkle ham over eggs. Scramble eggs to desired doneness. Sprinkle in cheese and stir until melted. Season with salt and pepper and spoon into phyllo baskets.