Choose a recipe and update it or adapt it by including local ingredients and let your spirit lift with joy and thankfulness for the
bounty of the seasons. Give thanks for the abundance in your life by giving a loaf of fresh bread to a friend along with the recipe
and pass along a linage that weaves back to the beginning of time.
Directions: Preheat oven to 375 degrees. Peel, seed, and
chop squash into 1-inch cubes.
Spray a baking sheet or dish with nonstick cooking spray.
Place squash on baking dish and drizzle with olive oil.
Toss to coat and arrange in a single layer.
Bake for 45 minutes, or until very tender and beginning to
brown, stirring occasionally.
Transfer to serving dish or bowl.
Melt butter in small saucepan over medium-low heat, until
butter turns a nut-colored brown, about 4 minutes only--
Be very careful not to burn it.
Pour over squash, toss to coat, and sprinkle with nutmeg
and serve.
Imbolc Ostara/ Vernal Equinox Beltaine
Litha/Summer Solstice Lammas Mabon/Fall Equinox
Samhain/Halloween Yule/Winter Solstice
The Autumnal Equinox or Mabon marks the second harvest of the Pagan year. This is the
second of the three harvest festivals, the first being Lammas or Lughnasadh, the third
Samhain. On Mabon the hours of light and darkness become equal. From this point
forward, the days begin to shorten as the nights cool and lengthen reminding all of
winters approach. Now is the time when the warmth is behind us and cold lies ahead. To
the ancients this was a time to take stock and be grateful for the gifts of the earth,
knowing that soon the crops would wither and the fields grow dormant.
You will need:
1 1/4 cup warm water
4 1/2 teaspoons yeast (or 1 packet if
you bought it this way)
1 1/2 tsp sugar
2 teaspoons salt
5 cups bread flour
4 tablespoons of warm milk
Slipt loaf bread
Directions: Lightly grease a 2 pound bread pan. Set aside. In a small
bowl add 1/2 cup water and sugar. Sprinkle yeast over the top and
whisk. Set aside to proof. (10 minutes)
Add flour, incorporating from the edge of the bowl. Then leave in a warm
place to sponge. This will take 20 minutes as batter becomes filled with
bubbles indicating the yeast is active. Return to mixing adding more
flour from the outer edge of the bowl until mixture has become a firm.
Place dough on a lightly floured work surface and knead. Intent as you
knead the dough infusing it with your desire as you work the dough.
Soon the dough will become smooth and elastic ( about 10 minutes)
Place dough in oiled bowl. Allow to rise until dough has doubled (about 2
hours).
Punch down dough and turn onto floured surface. Roll ends under to form
a loaf shape. Put dough in bread pan and cover. Set aside to rise for 30
minutes.
Slice top of loaf down center. Let sit for ten minutes while oven
preheats. Bake 450 for 15 minutes. Turn oven down to 400 and bake for
25 more minutes. Turn onto a rack to cool.
Tip for working dough.
When working with dough you must
add water until the right texture is
reached. The amount of water needed
to reach the ideal consistency is
always an unknown because it is the
flour that determines how much water
is needed. Every variable such as the
type of flour, where the flour was
grown and even the weather
conditions during its development can
contribute to the flour's ability to hold
water.
If dough is too dry to mix, slowly add
water until desired texture has been
reached. If dough is too wet, add flour
while kneading until dough is firm,
smooth and elastic.
While this baguette recipe may be time
intensive, the results yield 3 crusty-
chewy loaves that are well worth the
effort.
You will need:
1 to 1 1/2 cups warm water, 95 to 115°
2 teaspoons active dry yeast
3 1⁄2 to 4 cups flour
1 teaspoon kosher salt
oil, for greasing bowl
1⁄2 cup ice cubes
A baking sheet and a cast-iron skillet
Directions: Whisk together water and yeast in a large bowl; let sit
until yeast is foamy, about 10 minutes. Add flour and salt, and stir
with a fork until dough forms and all flour is absorbed. Allow dough to
sit until flour has hydrated, about 20 minutes. Then knead until
smooth and elastic, about 10 minutes.
Note: If dough is too dry, add water. If dough is too sticky work in a
bit of flour.
Transfer dough ball to a lightly greased bowl, cover with oiled plastic
wrap and let rest until dough has doubled in size. This could take 1
to 2 hours in a warm kitchen or over night in a cold kitchen.
Transfer dough to a lightly floured work surface, and shape into an 8″
x 6″ rectangle. Fold the 8″ sides toward the middle, then fold the
shorter sides toward the center. Return dough, seam side down, to
bowl. Cover with plastic again, and let sit until doubled in size.
Transfer dough to a lightly floured baking sheet. Cut into three equal
pieces; shape each piece into a 14″ rope. Cover loosely with plastic
wrap; let sit until it doubles in size.
Adjust oven racks with one in the center and one rack under it. Heat
oven to 475°. Slash across the top of each baguette with a sharp
knife. Place ice cubes in skillet and set under baking sheet. (this
produces steam that lets the loaves rise fully before a crust forms).
Bake the baguettes until darkly browned and crisp, about 30 minutes.
Wheat is brimming with Earth energy. It is both nurturing and grounding. It symbolizes rebirth and renewal and
is associated with the Goddess, the harvest, all agricultural Gods, prosperity, and protection. To tap into this
energy you’re going to have to buy organic flour the fresher the better.
Brussels Sprouts come ready around this time. If you've ever grown these sweet little cabbages, you'll know they grow up on a long
stock and can last for weeks when left in the garden. This veggie seems to be either loved or hated depending upon one's experience.
Look for small, firm, green Sprouts as opposed to puffy, yellowing ones as older sprouts have a strong cabbage flavor that can be
off-putting.
Bacon, Brussels Sprout, and Gruyère Frittata
Cook up this seasonal dish to instill health and harmony to your friends and family members. Brussels Sprouts are good for you. They
contain vitamins that grant energy for good health. They are a source of glucosinolates to fight cancer and indole-3-carbinol, a
chemical which boosts DNA repair. Brussels Sprouts are associated with the Moon and Water and should be eaten to shore up
magickal energies. They have energy for endurance, stability, and Protection. The saltiness of bacon complements the mild and
delicate flavor.
Directions: Heat oven to 475
In a cast iron skillet fry the bacon. Remove as it turns brown and set
aside.
When all of the bacon has cooked, toss the onion into grease and sauté
until onion is caramelized. (About 10 minutes)
Add crumbled bacon and sliced Brussels sprouts. Sauté for 5 more
minutes.
In a separate bowl whisk together eggs, cream, and Parmesan. Pour
into the middle of the skillet over the vegetables. When it has begun to
set, top with Brussels Sprout leaves and Gruyère.
Put skillet into hot oven and bake for 10 minutes. Remove and
immediately transfer to serving dish.
You will need:
12 ounces of sliced applewood smoked bacon
1 onion chopped
1/2 teaspoon salt
2 sprigs of thyme leaves
2 cups of Brussels sprouts thinly sliced
1/2 cup of Brussels spout leaves
1/2 teaspoon pepper
8 eggs
3 Tablespoons whipping cream
3 Tablespoons grated Parmesan
3 Tablespoons grated Smoked Gruyère
**Don't forget to add intent. Whisper a rhyme or say a mantra as you
add each ingredient. Repeat your mantra as you mix and work the dough.
Local apple crops are now growing ripe. Many farms today entertain guests is part of their business. Check your area and see if
there are any family farms that allow u-pick. Then load your family into the car and head off for a farm adventure where you will
pick fresh fruit right off the tree, and maybe even go on a hayride, or load up on fresh baked goods or jams and jellies. The apple
is an ancient symbol of fertility and knowledge. It is associated with love and Venus and is often left for her in offering.
Apple Cake
You will need:
1 10-inch tube pan with a
removable-bottom
1 cup walnuts pieces
3 cups all purpose flour
2 cups sugar
2 teaspoons ground cinnamon
5 large apples (peeled, cored, and sliced)
2 tablespoons baking powder
1 teaspoon salt
4 eggs
1/2 cup vegetable oil
1 stick unsalted butter, melted
2 teaspoons vanilla extract
Directions: Heat oven to 350°F. Spray a 10-inch
removable-bottom tube pan with nonstick spray. Sprinkle
walnuts into the bottom of the tub pan and set aside.
In a large bowl, mix 2 tablespoons of the flour, 1/4 cup of
the sugar, and cinnamon. Add apples and toss to combine.
In a separate mixing bowl, mix remaining flour, remaining
sugar, baking powder, and salt. Add eggs, oil, butter,
orange juice, and vanilla extract. Beat until batter is
smooth.
Pour half of the batter (about 2 cups) into prepared pan.
Top with half of apple mixture. Spoon remaining batter over
apples and top with remaining apples.
Bake 1 hour and 20 minutes, or until a toothpick inserted in
the center of the cake comes out clean. Let cake cool in the
pan for 30 minutes. Run a clean knife around the sides and
center of cake before turning cake out onto a serving plates
http://www.liminallandscapes.com/Mabon_recipes.html
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