GODDESS AND MAGICK - SABBAT RECIPES

YULE RECIPES

CHESTNUT SOUP

1 lb. chestnuts
1 pt vegetable stock
2 oz butter
½ pt milk
Salt
Cayenne Pepper
Method
Split open the chestnuts and cook in just enough water to cover for 12-15 minutes. Remove from heat and peel them before they cool. Return to the pan and top up with the vegetable stock. Cook gently for 40 minutes or until tender. Liquidize and return to the pan with the milk, butter and seasoning. Heat without boiling.

SOLSTICE CHOCOLATES

2 oz dark chocolate
4 oz butter
4 oz sugar
15 oz chestnut puree
2 tbs. rum
Method
Melt the chocolate and put to one side. Meanwhile cream the butter and sugar and beat in the chocolate, chestnut puree and rum. Spoon into individual moulds and chill in the fridge overnight.

YULE LOG

3 eggs
3 oz sugar
3 oz self raising flour
¼ pt double cream
1 tbs. finely chopped poached fruit
4oz plain chocolate
Method
Place the eggs in a bowl and stand this in hand hot water. Whisk the eggs for two minutes. Add the sugar and continue to whisk until the eggs have doubled their volume (around ten minutes). Remove the bowl from the water and continue whisking until the mixture is cool. Carefully fold in the flour. Turn into a greased and lightly floured Swiss roll tin lined with grease proof paper and bake at 200oC/400oF/gas mark 6 for 10 minutes until well risen and firm to touch. Place a clean tea towel on your work surface and a sheet of grease proof paper over it. Turn out the cake onto this and cut away the hard edges. Roll up loosely and cover with a damp tea towel. Allow to go completely cold. Meanwhile, whisk the cream until it forms peaks. Fold in the fruit. Carefully unroll the cake and remove the paper from the underside. Fill with cream mixture and re-roll. Hold the roll in position for a minute or so to set. Melt the chocolate by breaking it into a bowl and heating this over a pan of hot water. Pour the melted chocolate over the log. Chill to set the chocolate. When cold, decorate your Yule log with holly leaves etc. Serve.

YULE BRANDY CAKE

Juice and rind of a large lemon
2 oz softened butter
4 oz sugar
2 eggs
Milk
3 oz self raising flour
4 oz ground rice
2 oz flaked almonds
for the topping:
8 oz soft brown sugar
4 level tbs. honey
4 tbs. brandy
Glace fruits to decorate
Method
Pre-heat the oven to 180oC/350oF/gas mark 4. Line the base of a 6inch cake tin and brush with oil. Wash the lemon and grate the rind into a bowl. Reserve the remaining lemon. Add the butter and sugar to the rind and beat until well mixed. Put the eggs in a measuring jug and lightly beat them and make up to 5 fl oz with the milk add to the butter and sugar. Beat until creamy. Fold in the flour, rice or semolina and almond flakes. Pour into the baking tin and level the top. Bake in the centre of the oven for 45-50 minutes. Meanwhile make the topping: place the sugar ¾ pint water and the juice from the lemon in a pan, stir over a low heat until the sugar has dissolved, then boil for 5 minutes. Remove from the heat. Add the honey and brandy. As soon as the cake comes out of the oven remove it from the tin and pour half the sauce over it. The cake will absorb the syrup and you can add the decorations. Pour the rest of the syrup over the cake and leave to cool. Wrap and keep in the fridge until required, it will keep for up to two weeks.

RUM TRUFFLES FOR YULE

8 oz dark chocolate
2 tbs. icing sugar
1 ½ tsp. rum essence
2 oz chocolate sprinkles
Method
Melt the chocolate in a bowl over a pan of hot water, or in the microwave. Combine with the sugar and rum essence, stirring with a wooden spoon until well blended. Cool for 15 minutes and shape into small balls with your hands. Roll them in the chocolate sprinkles or cocoa powder.

HOLLY LIQUEUR FOR YULE

2 oz fresh holly leaves
¼ pint brandy
2 pints red wine
Method
Macerate the leaves in the brandy for 24 hours. Add the wine and leave for another 24 hours. Strain and bottle.

WASSAIL (wine recipe)

½ lb. honey
2 pints red wine
1 pint water
Juice of 2 oranges
Juice of 1 lemon
Cinnamon stick
4 cloves
1 very small piece ginger root
1 handful of raisins
Method
Boil the water with the spices. Add the honey and raisins and stir until dissolved. Simmer for 5 minutes. Add the fruit juice. Remove from the heat and add the wine. Pour into a stew pot or deep casserole dish with a lid. Place in a low oven at 140oC/275oF/gas mark 1 for 40 minutes. Do not remove the lid whilst the wassail is in the oven, or the alcohol will evaporate. Serve hot.

IMBOLC RECIPES

PARSNIP SOUP

1 lb. parsnips
2 pints stock
1 tsp. mixed herbs
Method
Wash and chop the parsnips. Add to the stock with the herbs. Cook until tender. Remove from the heat and liquidise. Return to the pan. Reheat and serve.

BRIGHID CAKES

1 lb. plain flour
4 oz margarine/butter
4 oz sugar
2 oz chopped peel
¾ pint milk
Pinch of salt
1 tsp. bicarbonate of soda
1 tsp. cream of tartar
4 oz sultanas
Method
Sieve the flour and salt, cream of tartar and bicarbonate of soda into a bowl. Rub in the margarine, then add the sugar, peel and sultana. Add the milk and knead into a dough. Place in a greased 7" tin and bake in a hot oven at 200oC/400oF/gas mark 6 for 60 minutes. Turn the oven down to 180oC/350oF/gas mark 4 and bake for another 30 minutes. Turn out and cut into smaller pieces to serve.

GINGER AND LEMON WINE

1oz root ginger, bruised
4 lemons, sliced
3 lb. raisins, chopped
3 lb. sugar
1oz yeast
1 gallon boiling water
Method
Put the ginger, lemons and raisins into a brewing bin and pour the boiling water over them. Add the sugar, stirring to dissolve. Cool to 20oC. Add the yeast. Keep in a warm place for 10 days stirring daily. Strain into a demi-jon, fit an airlock and leave to ferment out.

SNOW AND ICE

1 ½ oz. gin
1 lump sugar
1 cube ice
Method
Place all the ingredients in a glass. Stir well and serve.

BELTANE RECIPES

NETTLE SOUP

2 onions
1 clove garlic
2 potatoes
1 ½ pints vegetable stock
½ pint milk
Leaves stripped from 10 nettle stems
Fresh parsley to garnish
Method
Peel and chop the onion, garlic and potatoes, fry gently in some oil until soft. Add the nettle leaves and the stock. Boil for 20 minutes. Liquidise, the return to the pan, add the seasoning and the milk and reheat. Garnish with parsley to serve.

SAUTÉED ST GEORGE’S MUSHROOMS

St George’s mushrooms (substitute your favorite mushroom if these are not available)
Chopped fresh herbs
Butter
Seasoning
Method
Pick young specimens and wash them. Melt some butter a frying pan. Add the mushrooms, a good amount of chopped fresh herbs, salt and pepper. Cook on high for several minutes so that the liquid evaporates. Add enough cream to coat the mushrooms and cook on a low heat for fifteen minutes.
NB: St. George's Mushroom [Tricholoma gambosum] occurs on pasture land and on roadsides. The young mushrooms are traditionally picked on St George's Day 23rd April] and are very tasty.

MAY FOOL

¼ pint hawthorn petals
1 tbs. cointreau or grand marnier liqueur
½ pint whipping cream
Method
Whip the cream with the liqueur and stir in the flower petals. Chill thoroughly before serving.

HAWTHORN BLOSSOM WINE

2 quarts hawthorn blossom
1 cup black tea
3 ½ lb. sugar
2 lemons
1 gallon water
Yeast and nutrient
Method
Grate the rinds from the lemons and boil them with the sugar for 30 minutes. Put the resulting liquid in a fermenting bin with the tea and cool to lukewarm. Add the yeast and nutrient. Leave 24 hours, stirring occasionally. Add the flowers, stand for 8 days, stirring daily. Strain into a demi-jon and fit an airlock.

MAI BOWL

1 handful woodruff
¼ pint water
1 pint white wine
2 pints champagne or sparkling wine
Method
Soak the herb in the water for two hours. Strain and add the wine and champagne. Serve in glasses decorated with woodruff flowers.
Woodruff marks the turning of the wheel to summer. This is a traditional German May Day drink.

LITHA RECIPES- MIDSUMMER RECIPES

CHILLED CUCUMBER SOUP

1 large cucumber, peeled and roughly chopped
½ pt plain yoghurt
Pinch cayenne pepper
Salt
Chopped fresh mint
Dash olive oil
Method
Place the cucumber and yoghurt in a liquidiser and blend until smooth. Add the oil and seasoning and blend a little more. Chill in the fridge. Garnish with the fresh mint to serve.

COMFREY FRITTERS

1 egg white
2 oz cornflour
2 tbs. water
Young comfrey leaves
Method
Beat the egg white until it forms stiff peaks. Blend the cornflour with the water until it forms a smooth cream and fold it into the egg white. Dip the leaves in this batter and deep fry until golden.
Comfrey is common in the British Isles and can be found growing in damp places such as ditches, by rivers and streams. It flowers from June to October. Comfrey is a herb of protection and healing; its value is particularly potent at midsummer.

BASIL AND TOMATO CRUMBLE

1 lb. green tomatoes, sliced
1 tbs. basil, chopped
1 bunch spring onions, finely chopped
3 oz bread crumbs
1 oz grated cheese
Method
In an oven proof dish, arrange a layer of the tomato slices. Mix together the basil and the onions and sprinkle a layer of this mixture over the tomatoes and sprinkling each layer of tomatoes with black pepper and salt. Repeat these layers using up all the tomatoes, onions and basil. Cover the layers with a thick topping of bread crumbs. Sprinkle with the cheese and bake at 180C/350F/gas mark 4 for 3/4 hour or until golden brown.

ELDERFLOWER FRITTERS

6 heads of elderflowers
2 egg whites
¼ lb. cornflour
Water
Sugar
Method
Mix the cornflour with a little cold water to form a thin paste. In a separate bowl, whisk the egg whites until fairly stiff. Add a little sugar and continue to whisk for a further minute. Carefully fold the egg whites into the cornflour paste to make a light frothy batter. Dip the elderflower heads into this batter and fry them until golden brown. Whilst still hot, roll the fritters in sugar and serve immediately.

SUMMER PUDDING

2 lb. mixed soft fruit [any summer soft fruit available such as raspberries, redcurrants, blackcurrants etc.]
8-10 slices day old bread
2-3 tablespoon water
4-6 oz castor sugar
Method
Rinse a 2 lb. pudding basin in cold water. Trim the crusts from the bread and line the damp basin with the slices, pressing the bread down firmly and leaving no gaps. Reserve enough bread to cover the top. Over a low heat dissolve the sugar in the water, add the fruit and simmer for a few minutes. Strain off about ¼ pint of the liquid and put it to one side. Put the fruit in the basin and cover with the remaining bread. Stand the basin on a plate and cover it with a saucer. Press the saucer down and place a weight on top. Leave it like this overnight. To turn out the pudding, remove the saucer and invert the basin onto a plate. Remove the basin and pour the remaining liquid over the top.

STRAWBERRY WINE

1 gallon strawberries
3 ½ lb. sugar
½ lb. raisins
1 gallon water
Yeast
Method
Mash the strawberries and add the water. Stand for 24 hours, strain off the liquor and add the sugar and raisins. Return to the brewing bin. Stir in the sugar until it has dissolved and add the yeast. Cover and stand for 2 days, stirring daily. Transfer to a demi-jon and fit an airlock. This wine should be ready to bottle in 6 months.
Strawberry wine is taken at midsummer to facilitate contact with the fairy wildfolk. Strawberries are sacred to the Mother Goddess who nurtures all living things.

LUGHNASA / LAMMAS RECIPES

PLAITED LUGHNASA LOAF

1 ½ tbs. sugar
½ oz yeast
6 fl oz milk
1 lb. plain strong flour
Pinch salt
3 eggs, beaten
For glaze:
1 egg beaten
Poppy seeds
Method
Start the yeast with a little sugar and the slightly warmed milk. Sift the flour and salt into a bowl. When the yeast is frothy, add it to the bowl with the eggs and sugar. Mix to smooth dough. Cover and leave in a warm place for an hour to double in size. Knead until smooth, divide into three strands and plait together. Place on a baking tray, cover and leave to prove for another 40 minutes. Brush with egg and sprinkle on the poppy seeds. Bake at 220oC/425oF/gas mark 7 for 15 minutes. Reduce the temperature to 190oC/375oF/gas mark 5 and bake for another 25 minutes.

RASPBERRY SWIRL

12 oz raspberries
1 tbs. sloe gin or any liqueur
½ pint whipping cream
Method
Cook the fruit gently in a pan until pulpy. Liquidise and allow to cool. Whip the cream with the sloe gin or liqueur and stir in the cool fruit puree, without mixing completely. Chill thoroughly before serving.

APPLE FLAN

6 oz flour
1 tsp. baking powder
3 oz butter
2 eggs
3 oz sugar
A few drops of vanilla essence
4 oz golden syrup
1 ½ lb. cooking apples
2 oz raisins
1 oz butter
Method
Sift together the flour and baking powder. Rub in the butter then add 1 egg, the sugar and the vanilla essence. Roll out to ¼ inch thick and line a rectangular baking tin. Warm the golden syrup in a pan. Remove from the heat and beat in the egg. Pour half the mixture into the pastry case. Peel and slice the apples and arrange them in the pastry case. Pour the remaining syrup mixture over; sprinkle with raisins and dot with butter pieces. Bake in a hot at 220oC/425oF/gas mark 7 oven for 35 minutes.

LUGHNASA BISCUITS

6 oz margarine
10 oz plain flour
2 oz cornflour
6 oz sugar
1 level tsp. baking powder
2 egg whites
1 egg yolk
Food colouring
Method
Stir together all the ingredients [except the egg yolk] to form a soft dough. Knead lightly and roll out to 1/8 inch. Cut the biscuit dough into shapes such as corn stalks, apples, bunches of grapes, torcs, shields, etc. and put the biscuits onto a baking sheet that has been sprinkled with flour. Beat the egg yolk and divide it into as many separate pots as the number of colours you want to use, and add a little food colouring to each. Paint the resulting pigments onto the biscuits with a small brush. Bake for 10-15 minutes at 180oC/350oF/gas mark 4.

CANDIED BORAGE FLOWERS

½ lb. sugar
1 pt water
Borage flowers
Method
Boil the water and dissolve the sugar in it. Boil until the syrup thickens. Immerse the flowers in the syrup. Take them out and dip them in caster sugar. Allow to dry and keep in glass jars until required.

PLUM WINE

7 lb. plums
3 ½ lb. Sugar
1 gallon water
Pectic enzyme
Yeast and nutrient
Method
Cut up the plums and squash them. Place in a brewing bin. Boil some of the water and pour it over the fruit. Leave for 5 hours. Add the rest of the cold water and pectic enzyme. Cover and leave for 2 days, then strain off the juice into a large pan. Bring to the boil, turn off the heat and add the sugar, stirring until it dissolves. Cool to 21oC. Add the yeast and nutrient. Pour into a demi-jon and fit an airlock.

Samhain Recipes

PUMPKIN SOUP

2 pt vegetable stock
½ lb. tomatoes, peeled and seeded
1 onion, chopped
½ lb. cooked mashed pumpkin
Seasoning to taste
½ pt milk
Method
Put the tomatoes and onions in a pan with the stock. Simmer for 15 minutes. Liquidise and return to the pan with the pumpkin stirring thoroughly. Season, bring to the boil and stir in the milk.

ROAST PUMPKIN SEEDS

Pumpkin seeds
Salt
Method
Spread the pumpkin seeds on a baking tray and sprinkle with salt. Roast in a moderate oven at 190oC/375oF/gas mark 5 for 15-20 minutes. [Very popular with children!]

GOULASH

½ lb. onions, peeled and chopped
½ lb. turnip, peeled and diced
1 parsnip, peeled and diced
½ lb. tomatoes, chopped
2 oz tomato puree
1 lb. unpeeled sliced potatoes
1 oz dried mushrooms
1/4 pt plain yoghurt
1 tbs. Paprika
¾ pt hot vegetable stock
4 oz mushrooms
Method
In a pan, melt the butter and add the onion, turnip and parsnip. Fry for 2-3 minutes, turning frequently. Stir in the paprika, followed by the tomatoes. Dissolve the tomato puree in the stock and pour over the vegetables. Simmer for 1 hour. Add potatoes and seasoning to taste. Cook for a further 35 minutes. Add mushrooms and cook 10 minutes. Just before serving, top with the yoghurt and a sprinkling of paprika.

CIDER CAKE

1 lb. self raising flour
4 oz demerara sugar
3 oz raisins
3 tbs. black treacle
½ pint dry cider
2 beaten eggs
Method
Sift the flour and salt into a bowl. Add the sugar and raisins. Heat the treacle and cider in a pan, then beat the cider mixture into the flour. Stir in the eggs. Spoon into a 9" greased cake tin and bake for 40-50 minutes at 170C/325F/gas mark 3.

PUMPKIN PIE

9" wholemeal pastry case [pre-baked]
1 ½ cups cooked pumpkin
1 ½ cups double cream
6 tbs. brown sugar
Pinch salt
1 tsp. cinnamon powder
1 ½ tsp. ground ginger
1/8 tsp. cloves
1/3 cup warm golden syrup
3 slightly beaten eggs
1 tsp. vanilla essence
Method
Mix together all the ingredients except for the vanilla and cook over a low heat for a few minutes. Cool slightly and add the vanilla essence. Pour the mixture into the pastry case.

IRISH BARM BRACK

1 lb. mixed dried fruit
½ pint cold, black tea
12 oz self raising flour
6 oz brown sugar
½ tsp. Mixed spice (Equal parts of ground cinnamon, cloves, allspice, nutmeg and mace)
2 eggs
Method
Soak the fruit overnight in the tea. Sieve the flour, add the sugar, spice, tea and fruit and then the beaten eggs, stirring well to mix. Turn into a well greased loaf tin and bake in a moderate oven at 180oC/350oF/gas mark 4 for 1 - 1 ½ hours.
[This is traditionally served at Halloween in Ireland]

ROWAN WINE

2 lb. Rowan berries, stalks removed
3 lb. sugar
½ gallon boiling water
2 oranges
2 tsp. dried yeast
Method
Wash the berries and place them in a brewing bin. Pour the boiling water over them and leave for 3 days, stirring daily. Put a further 1 ½ pints of water in a pan and bring to the boil. Dissolve the sugar in it. Add to the brewing bin along with the juice and rind of the oranges. Stir thoroughly and strain into a demi-jon. When cooled to lukewarm add the yeast and top up with cool water to the gallon mark. Fit an airlock.

From Pagan Feasts by Anna Franklin & Sue Phillips, published by Capall Bann