THE MAGICKAL KITCHEN (PART4 IMBOLC)

[estatigua (Tiggy)]

WHENEVER YOU ARE COOKING FOR A SABBAT OR A FULL MOON (ESBAT) IT IS A GOOD IDEA TO FOLLOW THE RITUAL I PLACED AT THE BEGINNING OF THE YULE SECTION OF MAGICKAL KITCHEN.

[estatigua (Tiggy)]

Traditional foods for the Imbolc celebration include those made with seeds, (to symbolize growth), raisins (a fruit of the Sun God), pork, poultry, or lamb, with sides of potatoes, cabbage, onions, and garlic. Imbolc is the mid-point of the dark half of the year, and though stored foods are running low, it is a celebration of renewal and preparation for Spring.

Brede's Braid Bread
from "Candlemas" by Amber K & Azrael Arynn K

4 1/2 cups white flour
1 tbsp. salt
2 tbsp sugar
2 packages of dry yeast
1/4 cup butter, softened or melted
2 eggs, slightly beaten
2 1/4 cups very warm, not hot, water
2 tbsp. molasses
1 1/4 cups whole wheat flour
1 1/4 cups yellow cornmeal

In large bowl, combine 2 1/4 cups of the flour, salt, sugar, and yeast. Add butter, eggs, and water and beat by hand or with mixer until all ingredients are combined. Then add another cup of white flour. Beat at high speed for 2 minutes. Divide equally into three bowls. In the first bowl, add and beat in 2 tbsp. molasses and 1 1/4 cups of wheat flour. In second bowl add in 1 1/4 cups yellow cornmeal. In third bowl add in the remaining 1 1/4 cups of white flour. Knead each batter on slightly floured board about 5 minutes. 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 a warm place 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 the white, corn, and wheat rope. Tuck the ends under and repeat with three remaining ropes. Place in greased 9x4 inch loaf plans. Cover with damp cloth over waxed paper, let rise again until doubled, about an hour. Heat oven to 350. Bake 25-30 minutes, until cornmeal braid is light brown on top. Baste with 2 tbsp. melted butter. Return to oven 10 more minutes. Loaf should be hollow when tapped. Let cool for 30 minutes.

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.

Candlemas Surprise
from: A Kitchen Witch's Cookbook by Patricia Telesco

Dash of nutmeg
2 eggs separated
2 slices of toast, buttered
2 slices of cheese, any kind

Preheat the broiler. Combine the nutmeg and the egg white., beat until stiff. Spread over the toast. Make a small indentation in the center; drop in the egg yolk. Sprinkle with salt. Cover the yolk with 1 slice of cheese. Broil until the egg is completely cooked and the cheese is melted, 3-5 minutes.

Luscious Lemon Pie
from: A Kitchen Witch's Cookbook by Patricia Telesco

Filling:
3 egg yolks
1 cup sugar, divided
6 tbsp. cornstarch
1/4 tsp. salt
2 cups water
2 tbsp. butter
2 tsp. grated lemon rind
5 tbsp. lemon juice

Crust
9 inch pie shell

Meringue :
6 egg whites
Dash of salt
1/4 tsp. vanilla

Preheat the oven to 325. Combine the egg yolks and 1/2 cup sugar in a small bowl. In a double broiler, mix 1/2 cup of the sugar, cornstarch, salt, and water. Cook over boiling water until thick, stir constantly. Cover. Bring mixture to a boil. Boil 1 minute. Stir occasionally. Sthingy a little of the hot mixture into the egg yolk, stir quickly. Beat the egg yolks into the hot mixture. Cook 2 minutes, stir constantly. Remove the pain from the water, stir in the butter, lemon rind, and juice. Pour into pie shell. Beat the egg whites and salt until foamy. Add the vanilla. Beat in the remaining sugar 1 tbsp. at a time, continue beating until stiff and shiny. Cover pie with meringue. Make sure there are no gaps and the edges are sealed with the meringue. Bake until browned, about 15 minutes.

Snow Oranges
from: A Kitchen Witch's Cookbook by Patricia Telesco

2 envelopes unflavored gelatin
1/2 cup cold water
1 (12 oz) can mandarin oranges, drained (reserve syrup)
2 1/2 cups sugar
3 cups whipped cream

In medium sized bowl, dissolve the gelatin in cold water. Add water to the mandarin orange syrup to make 2 cups. Combine the syrup and sugar in a medium sized saucepan. Bring to a boil over medium heat. Boil for 5 minutes. Add to the gelatin. Stir until the gelatin is completely dissolved. Cool to lukewarm. Slowly add the whipped cream to the gelatin. Pour into a chilled 9x9 inch pan. Garnish with orange slices, pushing them down so that they are just visible through the surface. Chill.

Imbolc Cake

1 3/4 cups all-purpose flour
3/4 cup water
3/4 cup sugar
1/4 cup vegetable oil
2 tbs. poppyseeds
1 tbs. lemon peel
1 tsp. baking soda
2 tbs. lemon juice
1/2 tsp. salt
powdered sugar

You can do this in one pan! Pre-heat oven to 350 degrees. Mix flour, sugar, poppyseeds, baking soda, and salt with a fork in an un-greased 9"x9"x2" baking pan. Stir in the remaining ingredients, except the powdered sugar. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean, and the top is golden brown. Remove from oven & cool. Sprinkle with powdered sugar.

Imbolc Noodle Kuchen

7 eggs
1 cup sugar
16 ounces cottage cheese
2 cups sour cream
2 cups milk
2 teasthingys vanilla
1 cup golden raisins
½ cup butter
1 pound broad egg noodles, cooked

Topping:
¼ cup crushed cornflakes
2 teasthingys cinnamon
¼ 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.

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.

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.

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.

Ewe-L" Love This Potato Soup

2 oz butter/margarine
1 clove garlic, crushed
2 medium onions, peeled
Salt & pepper (to taste)
3 large potatoes, peeled
1 sprig thyme, bay leaf, and bunch parsley
2 pints milk
Chopped chives to garnish

Melt butter in a large pan and add thinly sliced potatoes and onions. Toss well in the butter. Put a lid on the pan and allow the vegetables to simmer over a low heat for about 10 minutes. Don't let the vegetables turn brown. Add the milk and all other ingredients, except for the chives, and simmer for about 30 minutes. Remove thyme, bay leaf, and parsley. Pour soup into food processor or blender (on chop) for about 1 minute. Pour into soup bowls and garnish with chives. Makes 6 servings.

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 teasthingy 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.

Imbolc Feast Lamb Stew

2- 1/2 lb. lamb neck chops
1 tbs. lamb fat
4 medium onions
1 tbs. butter/margarine
4 medium carrots
2 1/2 cups water
4 medium potatoes
1 tbs. parsley, chopped
1 tsp. each salt & pepper
1 tbs. chives, chopped

Don't let the butcher trim the fat off of the lamb chops. Shred some of the excess fat and cook it down in a large pot or Dutch-oven. Peel the onions, carrots, and potatoes. Cut the onions and carrots into quarters, and put all the vegetables aside. Cut the meat into8 pieces, and trim away the rest of the excess fat. The bones need not be removed. Place the meat in the hot fat and brown. Repeat with the onions and carrots. Add water, salt, and pepper carefully. Put whole potatoes on top. Cover pot and simmer gently until meat is cooked, approx. 2 hours. Remove from heat. Pour off the cooking liquid into a separate sauce pan, allow to cool for a few minutes, skim off grease, and reheat. Add butter, chives, and parsley to the reheated liquid in the sauce pan. Pour heated liquid back over the stew. Serve hot. Makes 4-6 servings.

Blessed Bride's Cake

1 cup sugar
1 cup walnut meats, chopped
1 cup vegetable oil
1 cup golden raisins
1 cup flour
4 eggs
1 tsp. baking powder

Mix all the ingredients together until they are wet. Do not over mix. Pour into a greased and floured 9"x9"x2" square baking pan. Bake at 350 degrees for 20-30 minutes, or until knife inserted in middle of cake comes out clean. Allow to cool before serving.

Imbolc Ritual Cake

13/4 cups all-purpose flour
3/4 cup water
3/4 cup sugar
1/4 cup vegetable oil
2 tbs. poppyseeds
1 tbs. grated lemon peel
1 tsp. baking soda
2 tbs. lemon juice
1/2 tsp. salt
powdered sugar

This is all done in one pan, so clean up is a breeze! Preheat oven to 350 degrees. Mix flour, sugar, poppyseeds, baking soda, and salt with a fork in an ungreased 9"x9"x2" baking pan. Stir in the remaining ingredients, except the powdered sugar. Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean, and the top is golden brown. Remove from oven and cool. Sprinkle with powdered sugar. Makes 8 servings.

[ladyjay]

These are great. Thank you.

[starr]

My son loves lamb, and is very fussy over other meats. I can't wait to try the lamb recipe.