| Sabbat Foods |
| Yule Ginger Bread 3 cups flour 1/2 cup brown sugar, packed 1/2 cup butter 3 eggs 4 tbs milk 1/2 cup light molasses 2 tbs dark molasses 2 tbs ground ginger 2 tsp ground cinnamon 1/4 tsp salt 2 tsp baking soda Preheat your oven to 375F. Combine all the dry ingredients (except baking soda) in a large mixing bowl. Add 3 tbs of milk into a large saucepan along with the molasses (both) and butter. Melt together over low heat. Add beaten eggs and flour mixture to the melted ingredients. Dissolve baking soda in remaining 1 tbs of milk, then add to the batter. Pour batter into a greased 10-inch baking pan. Bake for approximately 45-50 minutes, or until a toothpick stuck in the middle comes out clean. Wassail 4 litres apple juice or cider 1 lemon, chopped 1 orange, chopped 1 lime, chopped 1 tsp ground cinnamon 1/4 tsp ground ginger 1 tsp cloves 1 tsp allspice 1/2 tsp ground anise Mix ingredients in a large enamel pot, and simmer for about an hour. Serve hot. Adding brandy or rum is a nice touch when served for adults. Almond Cookies 1 cup butter 1 cup powdered sugar Cream together butter and sugar, then add egg, then flavorings 1 well beaten egg 1/2 t. almond, 1/2 t. vanilla flavoring 2 cups flour Mix together all dry ingredients, then add to creamed mixture. Stir in nuts. 3/8 teaspoon salt 1 t. soda 1 t. cream of tartar 1/2 cup finely chopped nuts Drop onto a plain cookie sheet and criss-cross with fork tines. Remove cookies before the bottoms darken: should have a golden yellow color, not dark at sides. Country-Witch Eggnog Recipe - Gerina Dunwich's, The Wicca Spellbook 1 cup apple cider 3 cups milk 2 eggs, beaten 1/2 cup whipping cream 1/2 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon ground nutmeg 2 tablespoons brandy Combine all of the ingredients in a large cauldron or ot and cook over medium heat for 13 minutes. Pour the hot eggnog into mugs and top each serving with fresh whipped cream (if desired). Country-Witch Eggnog is perfect to serve your Wiccan friends and family members at Yuletide and Ostara sabbats. (recipe yields two quarts) Yule Log Cookies 1/2 cup Brown sugar, firmly packed 3 Tablespoons Butter or margarine, softened 1 Egg 1 cup All-purpose flour 1/2 teaspoon Baking powder 1/2 teaspoon Ground cardamom 1/4 teaspoon Baking soda 1/4 teaspoon Ground cinnamon 1/4 teaspoon Ground cloves 1/4 teaspoon Ground allspice 1/4 teaspoon Ground nutmeg Red and green decorator icing Preheat oven to 375 degrees. In a medium bowl, beat the brown sugar and margarine until blended. Add the egg; beat until well blended. Lightly spoon flour into measuring cup; level off. Add the flour, baking powder, baking soda and spices; mix well. Divide the dough in half. On a lightly floured surface, roll each half of dough with your hands to make two 10 1/2-inch logs; flatten slightly to 1 1/4 inches in diameter. With a spatula, place the logs 2 to 3 inches apart on an ungreased cookie sheet. Dip a non-serrated knife in water; score each log diagonally at 3/4-inch intervals. Bake for 11 to 13 minutes, or until set and no longer moist. Cool for 1 minute. Remove from the cookie sheet; place on a wire rack. Cool for 5 minutes. With a serrated knife, cut the logs at the scored lines. Cool completely. Decorate each cookie with decorator icing to resemble a holly leaf and berries. Ginger Cakes 1 cup Shortening 1 cup Brown sugar 2 each Egg, well beaten 1 cup Molasses 4 cups Flour 1 teaspoon Soda 1 Tablespoon boiling Water 1 teaspoon Ginger 1 pinch Salt Use a mixture of butter and lard for the shortening. Cream the shortening and sugar together. Add eggs and beat thoroughly. Add the molasses and baking soda which has been dissolved in the boiling water. Sift the flour and ginger together and combine with other ingredients. Mix well. Pour into well-greased muffin pans and bake at 350-F about 20 minutes. Hot Apple Cider 6 cups apple cider 1/4 cup real maple syrup 2 cinnamon sticks 6 whole cloves 6 whole allspice berries 1 orange peel, cut into strips 1 lemon peel, cut into strips 1 Pour the apple cider and maple syrup into a large stainless steel saucepan. 2 Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture. 3 Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling. 4 Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired. Orange-Cranberry Chicken with Sweet Potatoes 1 Orange 1 4lb.Roasting Chicken 1/2 teaspoon Pepper 1 pound Sweet Potatoes 1 Tablespoon Olive Oil 1 cup Chicken Broth 1 cup Whole berry Cranberry Sauce 2 Tablespoons White Wine Vinegar Preheat oven to 375%.Grate rind from orange(don't include the bitter white part).Rinse chicken & pat dry.Sprinkle with salt,pepper & 1/2 the grated orange rind.Place,breast side up,on a rack in large roasting pan.Roast for 30 minutes.Meanwhile pare & cut the sweet potatoes into 1 inch slices,then toss with Olive oil.Place in single layer in the bottom of roasting pan.Continue roasting 1 hour & 45 minutes,turning potatoes occasionally & basting chicken & potatoes frequently,until the chicken juices run clear when the thickest part of the thigh is pierced with fork & leg moves freely. During the last 1/2 hour of roasting,combine Chicken broth,cranberry sauce & vinegar in a small saucepan.Bring to boiling over med.heat;boil 20 min. or until reduced to 1 1/2 cups.Peel white pith from orange,seed flesh & chop.Stir remaining rind & chopped orange into saucepan;simmer 5 min. Let Chicken rest for 20 minutes before carving.Cut chicken in half lengthwise down the middle.Spoon Cranberry Sauce mixture over chicken & serve with Sweet Potatoes. Old Fashioned Short Bread 2 cups (500 ml) butter or margarine 4 cups (1 l) all purpose flour 1 cup (250 ml) brown sugar Preheat oven to 350 degrees F (180 degrees C). In a large bowl, cream together the butter and sugar. Add flour. Mix well. Do not overwork the dough. The dough will begin to crack when it is perfectly mixed. Roll out gently to desired thickness. Cut with cookie cutters. Place on ungreased cookie sheets and bake for 10 minutes, or until lightly browned. Plum Pudding 1/4 lb. flour 1/4 lb. currants 1 tsp. salt 1/4 lb. sultanas (small raisins) 1 tsp. allspice 2 cooking apples, peeled, cored and chopped 1 tsp. ginger 1 ounce cut mixed (citrus) peel 1 tsp. cinnamon 2 oz. shredded almonds pinch fresh grated nutmeg Juice and grated rind of 1 orange and 1 lemon 1/4 lb. fresh breadcrumbs 1/4 lb. molasses (treacle) 1/2 lb. shredded suet 4 large eggs 1/4 lb. brown sugar 2 tbsp. brandy 1/4 lb. dried chopped apricots 1/4 lb. prunes 1/4 lb dates Sift flour, salt and spices into a large bowl. Stir in breadcrumbs, suet and sugar. Add fruits, peel and rind. Beat lemon and orange juice, molasses and eggs together and add to other ingredients. Steam for 6 hours -- a coffee tin filled with the mixture and placed in a steamer in a covered pan does well. A little vinegar and lemon juice in the water will prevent the pan from discoloration. After steaming cover in a cool place and let age as long as possible - usually about 5 weeks. To serve, re-steam for another 3 hours. Remove from tin, douse with warm brandy and set it ablaze! If you haven't got six weeks before Yule to prepare a proper pudding a tinned one from Crosse & Blackwell will do fine. Just be sure to always heat the pudding first, no matter who made it, or all the warmed brandy in the world won't help. And don't forget the hard sauce! Imbolc (1st five from www.wiccan.com) 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. 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. |
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