Samhain Kitchen Recipes 2011

Boxty
Boxty, a traditional Irish dish, that when eaten on the night of Samhain has a wedding ring placed into the potatoes just before serving them. Whoever gets the ring will have their destiny decided for them, meaning marriage was not far away. Make sure everyone knows that there is a charm in this dish.

Ingredients

* 1 cup of mashed potatoes
* 1 cup of grated raw potatoes
* 2 cups of self-rising flour
* 1 to 1 ½ cups of milk or buttermilk
* ¼ teaspoon of salt
* ¼ to ½ cup of butter
* Sour cream, optional

Directions

Mix the mashed potatoes with the grated raw potatoes in a large bowl. Stir in the rest of the dry ingredients and 1 cup of liquid. As the batter is mixed, add small amounts of additional milk or buttermilk until the batter is loose enough to work with. Melt two tablespoons of butter over gentle heat. When the butter is melted and the pan heated, ladle small pancakes into the pan. Brown on both sides and serve hot with more butter or sour cream.

Brittany Funeral Fish Soup
 
A region of North Western France, Brittany is known for its simple, but wholesome foods. Easy to make this soup was served out to the guests as a meal of grounding for the living. Some would place a small amount out into a serving dish for the dead.

1 kg white fish, boned and cleaned.
2 Tbsp butter
1 large onion, peeled and chopped
3 cloves garlic, minced
5 potatoes, peeled and chopped
3 bay leaves
1 sprig fresh thyme
3 Tbsp chopped fresh parsley
1 tsp sea salt
½ tsp fresh ground black pepper
Water to cover

Cut fish into bite sized pieces. Melt the butter and fry the onions and garlic until soft. Place all ingredients into a large stockpot, add water to cover and simmer, covered with a lid for 30 minutes or until potatoes are tender. Serve with crusty, French bread.

19 th Century Colcannon
 
For the Ancient Celts, Samhain was held for seven days each Autumn to remember the death of the Sun God and to prepare for his travel into the Otherworld. In Celtic homes, the funeral was designed after some of these Samhain rites. A wake would be held in the deceased´s home for seven days and nights. The body would be washed, wrapped in a special cloth or death shirt and set in the casket or on a platform in the center of the house. Villagers would come by and offer along with their chants, wails and prayers, offerings of food and drink. After about three days of this, the family and mourners, if all satisfied as to how everything went, moved onto the festive stage of party, feasting, games and much merriment. Gold, coins, bowls of food and glasses of ale would be placed alongside the casket and on the chest of the deceased. This usually lasted four days, then the deceased would be taken for burial. One of the dishes prepared and certainly one of my favourites is Colcannon, great for the deceased and the living! This is a simple version whereas Charms can be added , a thimble for spinsterhood, a ring for marriage, a button for bachelorhood and a coin for wealth. Make sure your guests know there are charms in the Colcannon.

½ c butter
1 large onion or leek peeled and finely chopped
2 c cooked and mashed potatoes
2 c chopped and cooked cabbage
½ c cream or milk

On a large griddle, fry the onion or leek in some of the butter. When cooked, add the potatoes, cabbage, milk, remaining butter and seasonings that have been mixed together in a large bowl. Stir well and when the mix begins to go green, turn out onto a dish. Serve hot with butter and plenty of black pepper.

 
Pansperima
 
Pansperima is a traditional Greek dish that consists of boiled wheat. This dish dates back to ancient Pagan times and is symbolically connected with death. Kolyva is an improved version of Pansperima and is eaten on some Saturdays throughout the year to give honour and remembrance to the dead. These days are known as " Soul Sabbaths." Kolyva consists of two pounds of wheat boiled with a good handful of dried fruit and garnished with the seeds from the pomegranate. The wheat represents everlasting life, the fruit is for joy and happiness and the pomegranate seeds are a symbol of plenty, fertility and life.

Blood & Bone Cookies
The cranberries represent the blood and the white chocolate bones. Ideal treats for the Witchlings of Halloween.

125g butter
1/2 c sugar
1 c flour
1/2 c cornflour
1/4 c chopped white chocolate
1/4 c dried cranberries

Cream butter, sugar and syrup until fluffy. Sift in flours, mix together. Stir in chocolate & cranberries. Gently knead together then place in plastic wrap and refrigerate for 30 minutes.
Take out of fridge and knead together, don't worry if it is crumbly, it will come together. Roll dough out to a 1/4 inch thickness on a lightly floured board. Cut into shapes such as moons, bats, witches hats,tombstones, cats and so on. Place on baking tray and refrigerate for another 30 minutes.
Bake cookies at 180C for approximately 12-15 minutes or until golden, depending on cookie size. Leave to cool, these cookies can also be iced if you choose.

Samhain Cider
Double, double, toil and trouble,
Cauldron boil and cauldron bubble...

1 litre apple and orange juice
1 clove studded orange
1 clove studded apple or pear
1 inch cinnamon stick, broken
3 allspice berries
3 juniper berries
3 black peppercorns
1 litre lemonade or soda water
750 ml apple cider

Gently heat the first seven ingredients together for 13 minutes. Pour into a punch bowl, add lemonade and cider, stir in gently. Serve warm or cold.

Lollipop Ghosts
Simple to make and great treats to throw into the kids lunch boxes.
Chuppa chup lollipops
White serviettes
Cotton
Marker pen

Place a serviette over a lollipop and secure around the neck with cotton to resemble a ghost. Draw on two black eyes with the marker pen. These make great Halloween treats for all ages.

Quiche of Pumpkin
This is a good stand-by quiche that can be served hot or cold.

Pastry
1 ½ c wholemeal or Spelt flour, (fertility)
100g butter, (spirituality)
Salt, (protection)
¼ tsp paprika, (warmth)
Iced water, (cleansing)

Rub butter into flour, salt and paprika. Add water to make a stiff dough, knead lightly then chill for 30 minutes. Roll out to fit a 10" flan dish, pour in filling and bake at 180°C for approx 45 minutes or until filling has set.

Filling
1 Tbsp olive oil, (peace)
5 rashers bacon, finely chopped, (ancestral energies)
1 onion, finely chopped, (protection)
1 large cup of cooked, mashed pumpkin, (abundance)
1 c grated tasty cheese, (visualization)
4 eggs, beaten, (fertility)
½ c sour cream, (love)
¼ tsp nutmeg, (visions)
¼ tsp allspice, healing
pinch chilli powder, (protection)
extra grated cheeses, (visualization)

Cook bacon and onion in oil until soft. Place all ingredients into a large bowl including bacon and onion, season and mix well. Top with extra grated cheese.

The Halloween Tree
Easy treats for young and old.
Black and orange gumdrops or soft jubes
Toothpicks
1 orange, cut in half

Place orange flat side down onto a serving dish. Skewer the lollies onto toothpicks on one end, stick the other end securely into the orange. Repeat with remaining lollies until the orange is full of "trees."

Halloween Crowdie
A large bowl of whipped cream sweetened with spiced apples and sugar has 3 charms placed into it. A coin, ring and a marble. Feasters dip their spoons into the dish and find a charm if they are lucky enough. The coin for wealth, ring for marriage and a marble for a single life. Spooning up nothing means a life path uncertain. (Make sure your guests know there are charms in the Crowdie if you are going to make it for them!)
 

 Source
http://www.wycksted.co.nz/

Ostara Recipes

 Source
http://www.moonsweb.com/ostararecipes.shtml

Ostara Recipes
 
Violet Salad

1Tbsp raspberry vinegar
1Tbsp minced Shallot
1/2 tsp dijon mustard
fresh ground black pepper
1 1/2 tsp chicken stock, vegetable for vegetarians
1 1/2 tsp virgin olive oil
1/2 lb mixed greens washed
1/4 cup violet blossoms
1/4 cup wild strawberries (optional)

Combine vinegar, shallot, mustard and some pepper in a small bowl. Let stand 5 minutes
Whisk in stock then oil. Toss greens with dressings, top with violets and strawberries and serve immediately.

Green Man Salad and Green Dressing

Zucchini
Greens
Cucumbers
Watercress

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

Dandelion Honey

1 Liter dandelion petals
1 Liter water
3 slices lemon - 1-2 cm thick
1/4 vanilla bean, cut in half
1 kg sugar

Pick the dandelions in full sunshine. Pull off all the dandelion petals and put them in a pot with the water, lemon slices and vanilla bean. Simmer for about 30 minutes.

Let the mixture sit by the side of the stove for 5 to 6 hours.

Strain to separate the petals from the juice. Return the juice to the pot and bring to a simmer. Slowly add the sugar and simmer until desired thickness (takes about 4 hours).

Serve on toast, muffins or danish Yield: about 1 liter

Apache Acorn Soup

3 lb Stew beef
2 qt Water
1 tsp Pepper
1 tsp Salt
1 cup Ground acorn meal
Cover beef with water and bring to boil in a heavy pot. Simmer until done; add salt and pepper as meat cooks tender. Remove beef and chop on a flat stone until split in shreds. The meat broth continues to cook vigorously while meat and acorn meal are mixed together.
Meat and meal simmer together until the broth bubbles creamy white with yellow flecks, pleasantly acorn scented and flavored.

Calendula Butter

8 Tbsps (1 stick) butter, at room temperature
1/2 cup calendula petals
Blend together in a small bowl. Use right away or cover and refrigerate for up to 1 week.

Spinach (or Broccoli) Quiche

1 9-in pie crust, unbaked
3 eggs, beaten
8 oz pkg of Swiss cheese slices
1/2 tsp salt
2 Tbsp flour
dash pepper
1 cup milk
dash nutmeg
1 small onion, sliced and lightly sauted
10 oz pkg frozen chopped spinach or broccoli, cooked and drained

Cut cheese into strips and toss with flour. In your pie crust, alternate layers of onion, spinach or broccoli and cheese, ending a layer of cheese layer. Mix the milk, eggs, and spices. Pour into crust. Bake at 350 degrees for one hour or until toothpick comes out clean.

Easy Broccoli Quiche

2 Tbsps butter
1 onion, minced
1 tsp minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded swiss and cheddar cheese
4 eggs, well beaten
1 1/2 cups milk
1 tsp salt
1/2 tsp black pepper
1 Tbsp butter, melted

Preheat oven to 350 degrees F (175 degrees C).

Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese. Bake in preheated oven for 30 minutes, or until center has set.

Ostara Quiche

1 unbaked pie crust
4 eggs
1 cup milk
10 asparagus spears, in two inch pieces
1 cup chopped spinach
1/2 red onion, chopped
4 oz shredded cheese

Layer all ingredients except the milk and eggs in your pie crust, starting with about 2/3 of the cheese, then the vegetables, then the rest of the cheese. Whip milk with the eggs until well blended, season to taste and pour into crust. Bake for 45-60 minutes at 350 degrees. Serve hot or cold.

Bewitching Eggs
1 dozen hard-boiled eggs, peeled and cut in half.
3 tsp. sour cream
1/4 onion, minced
1 tsp. brown mustard parsley, for garnish
1 tsp. salt Hungarian paprika
1/2 tsp. white pepper
l/2 tsp. sweet basil
1/4 cup juice from a jar of sweet pickles.

Divide yolks and whites, place the yolks in a bowl and whites on a serving tray. Mash the yolks with a fork then mix everything except parsley and paprika in well. Fill each white section with a heaping tsp of yolk mixture. Sprinkle lightly with paprika and garnish with parsley.

Rabbit Curry

1 Stick butter or Margarine, melted
1 Onion, chopped
1 cup Chicken broth
1 Tbsp Curry powder
1 Young rabbit, cut into pieces
1/2 cup Flour
1 Tart apple, chopped
2 cup Sour cream
2 tsp Orange peel, grated

Brush the rabbit pieces with melted butter. Dredge in flour. Salt and pepper pieces. Bake on rack, turning at least one, until rabbit is tender. Cool and then debone the rabbit.

Saute onion and apple in remaining butter or margarine. Add 1/4 cup of flour. Stirring until lumps are gone. Add chicken broth and sour cream slowly, stirring constantly. Simmer over heat until blended. Add lemon peel, curry powder, rabbit meat and heat thoroughly. Serve over rice.

Honegar
6 Cups raw honey
6 Cups apple cider Vinegar

Heat equal parts (no more than 2 cups of each at a time) of the honey and vinegar in a large glass (non-metal) saucepan over medium heat. Stir occasionally with a wooden spoon. The honey will melt into the vinegar making the mixture easier to stir. Keep stirring about 15 minutes until you no longer feel any heaviness or see any areas of thickness on the spoon. Remove from heat and let cool for 30 minutes. Pour into canning jars and cap tightly. Store in the refrigerator.
(Serves two people, 30-day supply)

Honey Cake Yields: 2 loaves

2 1/2 cups all-purpose flour
2 Tbsps vegetable oil
1 cup sugar
1 tsp baking soda
1 cup sour cream
1 1/2 tsp pumpkin pie spice
1 cup honey
2 Tbsp sliced almonds
2 eggs

Preheat the oven to 350 degrees F. Coat two 9" x 5" loaf pans with nonstick cooking spray.
In a large bowl, combine all the ingredients except the almonds and beat until well blended. Pour the batter, dividing equally into the loaf pans Bake for about 20 minutes then sprinkle each with the almonds. Bake for 25 to 35 minutes more (total of 45-55 minutes)or until a wooden toothpick inserted in the center comes out clean. Allow to cool for 10 minutes then remove to wire racks to cool completely.

Chocolate Bird's Nests

chow mein noodles
chocolate chips or brick chocolate
jelly beans
candy coated chocolate eggs
marshmallow chicks
peanut butter
wax paper cut into squares
paper plates (colored plates optional)

Put chow mein noodles in a large bowl. If using brick chocolate, break into pieces or shave. Melt chocolate in the microwave, or over low heat on stove or a double boiler, just until melted. Pour melted chocolate over chow mein noodles, mix together to coat. Place mounds of chocolate/chow mein mixture onto several waxed paper squares. Place on plates and let the children form the mixtures into nests. Be sure the chocolate has cooled, but don't wait too long or it will harden!

Use peanut butter to "glue" down the jelly beans and candy coated chocolate eggs inside the nest cavity. "Glue" marshmallow chick on the edge of or inside of the nest.

Bird Nest Cupcakes

cake mix or scratch cake
white frosting
grated coconut
green food coloring
Marshmallow chicks (yellow, pink, white, blue or lavender)
jelly beans

Bake cupcakes according to directions. Allow to cool completely. Frost with icing tinted green with the food coloring.

Place the desired amount of coconut a plastic bag, add a small dab of green food color. Close the bag and mix and shake until color is evenly distributed. If you use liquid coloring spread the coconut out on a paper towel so it dries a bit.

Sprinkle colored coconut on top of frosted cupcakes and place a chick in the center. Add a few jelly beans around the chick, so they look like eggs.

Chocolate Easter Eggs

Cream filled eggs just like the store bought ones.

    * 1 cup soft butter
    * 2 tsp salt
    * 4 tsp vanilla
    * 1 can condensed milk (Eagle Brand)
    * 10 cups icing sugar
    * 1 tsp. yellow food coloring
    * 1 lb. semi-sweet chocolate
    * 1/4 of a block of canning wax (it comes in 4 blocks to a 1 pound package)

Beat the butter, salt and vanilla until fluffy. Add milk, beat in sugar. Blend until stiff. Dust with brown sugar. Knead til smooth.

Set aside a little more then 2/3 of the mixture. To the remaining mixture add yellow food coloring and blend well. Divide yellow and white into 16 or 24 pieces. Shape yellow into balls and mould white around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours.

Melt the chocolate and wax in double boiler or in microwave until smooth. Dip eggs in chocolate, let cool then dip the other end or put a toothpick in them deep enough to be secure and dip to the top of the toothpick, fill in the toothpick hole with a dab of chocolate. Once dipped cool at room temperature. Refrigerate after cooling.

When sliced these eggs will have a white cream filling with a yellow filling that appears to be the yolk. They look nice sitting in an Easter basket!!

Strawberry-Rhubarb Cream Pie

1 1/2 cups sugar
2 cups fresh or frozen rhubarb, sliced
1/4 cup flour
1 9-inch unbaked pie shell
3/4 tsp ground nutmeg
1/2 cup flour
3 eggs, slightly beaten
1/4 cup sugar
2 cups fresh strawberries, sliced
1/3 cup butter or margarine, softened

Stir together first 4 ingredients. Gently add strawberries and rhubarb. Place the mixture in pie shell. Stir together the remaining 1/2 cup flour and 1/4 cup sugar in a small bowl. Cut in butter until the mixture is crumbly. Sprinkle over top of the pie. Cover the edges of pie with foil.5. Bake at 400 degrees F. on the center oven rack for 30 minutes.6. Remove foil. Bake for 25 minutes.

Carrot Cake and Cream Cheese Frosting
3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 tsp vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans or walnuts

Frosting:
3 1/2 cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
1/2 cup butter, softened
1 1/4 tsp vanilla extract
1 cup chopped pecans/walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 tsp vanilla, pineapple and 3/4 cup nuts. Spoon batter into prepared pan.

Bake in a preheated 350 degree oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool.

Frosting
In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 tsps vanilla. Beat until smooth, then stir in 1 cup chopped nuts. Spread on cooled cake.

Pashka

2 1/2 Lbs. Small Curd Cottage Cheese
1 1/4 Cups Sugar
3/4 Cup Chopped Almonds or Pecans
3/4 Cup Chopped Peaches
1/2 Cup Maraschino Cherries or Dried Cherries
1 1/4 tsp. Vanilla
2 Sticks Butter, Melted
1/4 tsp. Salt
2 Cups Evaporated Milk or Cream
2 Eggs

Mix all ingredients except the cottage cheese in a large pan over low heat until it thickens to the consistency of pudding. Remove from heat and allow to cool completely. Mix in the cottage cheese and beat well for about 3 minutes. Place in a cake pan and chill over night. Decorate the cake with candied eggs, flowers, chocolates, or other spring delicacies. Keep refrigerated.

Candied Flower Blossoms

Good candidates for candying are apple or plum blossoms, borage flowers, lilac florets, rose petals, scented geraniums, violas, violets, Johnny-jump-ups, and pansy petals.

Rinse and dried flower blossoms, separated from the stem
1 extra-large egg white, at room temperature
Few drops of water
About 1 cup superfine sugar
A small paint brush
A baking rack covered with waxed paper

In a small bowl, combine the egg white with the water and beat lightly with a fork or small whisk until the white just shows a few bubbles. Place the sugar in a shallow dish.

Holding a flower or petal in one hand, dip a paint brush into the egg white with the other and gently paint the flower. Cover the flower or petal completely but not excessively. Holding the flower or petal over the sugar dish, gently sprinkle sugar evenly all over on both sides. Place the flower or petal on the waxed paper to dry. Continue with the rest of the flowers.

Let the flowers dry completely 12 to 36 hours or until free of moisture. Time depends on the humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150° to 200° F with the door ajar for a few hours.

Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.

Poppy Seed Cheese Bread

1 cup shredded cheese
1 cup biscuit mix
1/2 cup milk
1 egg
1/4 cup chopped onions
1 Tbsp poppy seeds

Combine
1/2 cheese and the biscut mix in a bowl
Add milk and stir until moistened, pat dough
Combine remaining cheese, egg and onion and spread over biscuit dough
Sprinkle with poppy seeds and bake at 425 for 15 to 20 minutes

Hot Cross Buns


Hot Cross Buns are traditionally served on Good Friday (the Friday before Easter) and during the Lenten season, but they are good anytime. This recipe will make 2 1/2 dozen buns.


2 pkg active dry yeast
1/2 cup warm water
1 cup warm milk
1/2 cup sugar
1/4 cup softened butter or margarine
1 tsp vanilla extract
1 tsp salt
1/2 tsp ground nutmeg
6 1/2 to 7 cups all-purpose flour
4 eggs
1/2 cup dried currents
1/2 cup raisins

2 Tbsps water
1 egg yolk

Icing (below)

Heat the water and milk at 110-115 degrees F. In a large mixing bowl; dissolve the yeast in the warm water. Add the warm milk sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth. Add the eggs, one at a time, beating the mixture well after each addition. Stir in the dried fruit and enough flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).

Punch the dough down and shape into 30 balls. Place on greased baking sheets. Using a sharp knife, cut a cross (or X) on the top of each roll. Cover again and let rise until doubled (about 30 minutes). Beat the water and egg yolk together and brush over the rolls. Bake at 375-degrees F. for 12 to 15 minutes. Cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.

ICING: Combine 1 cup confectioners' sugar, 4 tsps milk or cream, a dash of salt, and 1/4 tsp vanilla extract. Stir until smooth. Depending on humidity, adjust sugar and milk to make a mixture, which flows easily.

Easter Crown Bread

3 to 3 1/2 cups all-purpose flour (divided use)
1/4 cup granulated sugar
1 package active dry yeast
1 tsp salt
2/3 cup warm milk
2 Tbsps softened butter or margarine
2 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 tsp aniseed

5 raw eggs
food coloring for the eggs
Vegetable oil


In a large mixing bowl, combine 1cup flour, sugar, yeast, and salt. Add the milk and butter and beat with an electric mixer for 2 minutes at medium. Add the eggs and 1/2-cup flour and beat on high for 2 minutes. Stir in the fruit, nuts and aniseed, mixing well. Stir in enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic (around 6 to 8 minutes). Place in a greased bowl, turn once to grease the top. Cover with a damp cloth or plastic wrap and let rise about 1 hour in a warm place until doubled in size.

Meanwhile, color 5 eggs (raw) with non-toxic dyes. When dry; lightly rub them with vegetable oil.

Punch down the risen dough. Divide in half. Roll each half into a 24-inch rope. On a greased baking sheet, loosely twist the two ropes together. Form into a ring and pinch the ends together. Gently split the ropes and tuck the 5 raw colored eggs into the openings. Cover and let rise again about 30 minutes until doubled. Bake at 350-degree F for 30 to 35 minutes or until golden brown. Remove from the baking sheet and cool on a wire rack.

Pink Dandelion Wine

2 quarts fresh dandelions blossoms
2 quarts water
2 cups fresh or frozen raspberries
1 lemon
1/4 tsp cinnamon
4-5 cups sugar
1/3 cake active yeast

Remove the stem and leaves from the blossoms, and boil in water.
Remove from heat and let stand overnight, then strain.
Add lemon, raspberries, cinnamon and sugar (should be overly sweet to the taste).
Warm mixture over low flame until the sugar is dissolved (honey many be substituted in equal proportions).
When the mixture is lukewarm, add the active yeast which has been suspended in warm water.
Cover the pan with a towel and let it set for three days undisturbed.
Each time you check it, visualize the energy in your wine increasing even as the bubbles are forming ( the sign that fermentation has started).
Strain the mixture again and bottle in loosely corked bottles.
Once the corks no longer pop out, taste to see if the wine needs additional sugar.
If so, return it to the stove and sweeten to taste, but bring it to a boil so it kills the yeast. Cork tightly and let age for one year in a cool, dark area for best results.

Dandelion Wine

1 gallon of fresh picked dandelion flowers
3-4 lbs sugar
1 lemon
rind of 1 lemon
1 orange
rind of 1 orange
1 Tbsp brewers yeast
1/4 ounce of compressed yeast

Place fresh picked dandelion flowers them in a large tub, pour 1 gallon of boiling water over them and let it steep for about 10 or so days stirring now and then. Strain the liquid and add 3 or 4 pounds sugar to taste. Then add lemon and orange rind then the rest of the lemon and orange to the liquid. Bring to a boil and boil gently for about 20 minutes or so. Remove from heat. Cool, add brewer's yeast and compressed yeast spread on a piece of toast.(yes, toast)....Cover and leave for a few days. Then put it in a cask and bottle it for 2 months or more.

The Magic of Food: Love

From Scott Cunningham's "Encyclopedia of Wicca in the Kitchen"

There are many forms of love. Most of the foods mentioned here can be used for love in all its manifestations.

All love starts from within. We cannot and must not give love to others before we have respect and love for ourselves. Except out of compassion or pity, who would love us if we don’t even like ourselves?

One of the physical manifestations of self love is taking care of ourselves. Food, which certainly affects our bodies, also affects our emotions. It can be a powerful tool in creating self love and, once this has been accomplished, to bring us into aloving, multifaceted relationship with another person.

The old saying, “The way to a man’s heart is through his stomach” is certainly true, even if sexist. In the early stages of a relationship, preparing meals for your love is an outward manifestation of your feelings. You not only care enough to cook for him (or her), you’re also directly contributing to that person’s survival by offering him or her the food necessary for life. 

On the other hand, eating food specifically prepared for you by another is not only a gratifying, nourishing experience, it also shows your trust in that person (at least, your trust that she or he won’t deliberately poison you).

Candlelit dinners in a small restaurant, with splits of champagne and tasty food are designed to create emotional intimacy between the diners. Dining out is an accepted part of the dating process, and can certainly be continued with good effect during magical diets.

To gain the magical effects of these love foods, however, they should be prepared and eaten at home. If you’ve already established a relationship with another person, prepare the dishes together. This implies an equal, harmonious relationship. Simple eat these foods and visualize if you’re not currently enjoying a relationship. You soon will be.

Start with the love for the self, then branch out in search of another. If you already have another, deepen the relationship with these foods. 

Don’t make the common mistake of believing these foods will produce a desire for sex. These are love foods, after all.

Spices and Herbs

Anise

Basil

Cardamom

Chicory

Cinnamon

Clove

Coriander

Fennel

Ginger

Licorice

Marjoram

Poppy seed

Rose

Rosemary

Thyme

Vanilla

Add these spices to soups, fish, and other love-inducing foods. Visualize yourself as a loving, accepting person.

Veggies, Fruits, and Seeds

Beet

Pea

Sweet potato

Rhubarb

Tomato

Truffle

Apple

Apricot

Avocado

Banana

Carob

Cherry

Guava

Lemon

Lime

Mango

Nectarine

Orange

Papaya

Passion fruit

Peach

Pineapple

Quince

Raspberry

Strawberry

Tamarind

Brazil nut

Chestnut

Pine nut

Pistachio

Serve fresh fruit salads. Carve hearts into the peel of an apple and eat or share it with a lover. In making pies, trace a heart into the upper crust. Place a bowl of nuts on a table. Sit before it and hold a nut in your hand, visualizing love, and eat the nut. Repeat nine times. Any dishes that cointain these nuts are also effective. Remember, thekey to any food magic is visualization!

Drinks & Desserts

Apple pie

Brownies

Carob bars

Cherry vanilla ice cream

Chocolate cake

Chocolate ice cream

Gingerbread

Ginger ice cream

Fudge ripple ice cream

Lemon chiffon pie

Key lime pie

Neapolitan ice cream

Strawberry ice cream

Creme de cacao

Dessert wines

Kirsch

Lemonade

Limeade

Milk

Orange curacao

White wine

Other Love Foods

Carob

Chocolate in all forms

Dill bread

Fish

Honey

Maple syrup

Pickles

Rye bread

Strawberry jam

Sugar

Preparing and Cooking Love Foods

1.          Burn a pink candle in the kitchen while preparing foods.

2.      Chop veggies and fruits into round, flat shapes or use a melon ball tood to create spheres, or cut into heart shapes.

3.      Combine the foods in various ways, i.e. a love shake of milk, vanilla ice cream, and a melted chocolate bar Or an avocado and tomato sandwich on rye bread.

4.     Strongly visualize love.

The Magic in the Kitchen

The Magic in the Kitchen
(from Cunnigham's Encyclopedia of Wicca in the Kitchen)

The basis of magic is power. Through magicians have used it for thousands of years, we still don’t know what “power” is. But we do know how to work with it. Magic is the movement ofnatural but subtle energies to  manifest needed change. These energies exist within ourselves, within our world and within all natural objects. These energies share a common source, even if their specific manifestations are quite different. What is this common source?

Three types of energy are used in magic. These are personal power (the energy that our bodies possess), earth power (that which resides within our planet and within plants, stones, water, fire, the atmosphere, and animals) and divine power (which has not yet been brought to Earth in specific forms). Magic always utilizes personal power. In Folk magic, Earth power is used as well: the magician arouses her or his own power through visualization or physical extertion. Then  Earth power is awakened through visualization (the process of creating images in the mind). Visualization tunes these energies, altering them in order to make them useful for a specific purpose. Once this has  been accomplished, and it is easily done, the magician blends the energies. However, food magic is unique in offering a very natural method of uniting these two energies.

For example: Marjorie wants to increase her income. She’s working hard at her job and brings home a regular paycheck, but she can’t seem to go ahead in her bills. She has a need: more money. Being familiar with food magic, she decides to add some money energizing food to her meals. She checks and come sup with three foods for the first day: oatmeal for breakfast, a peanut butter and grape jelly sandwich for lunch and fresh tomatoes for dinner. The next morning, Marjorie lights a green candle in the kitchen and as the wick catches flame, she sees herself free from finantial strain. She visualizes herself paying her bills on time and enjoying the use of more money. Marjorie doesn’t hope that this happens, she SEES it has already occurred. She continues to visualize as she pours water into a glass pot and measures the oatmeal. Once the measuring cup is full, she sets it on the kitchen counter and places her hands on either side of it. Marjorie visualizes as strongly as she can. She then adds the oatmeal to the water and cooks it as usual. When the oatmeal is done she moves the green candle to the kitchen table, serves her oatmeal to her liking and spoons the cooked oatmeal into a bowl. She may or may not chant something money wise before eating, but simply renew her visualization. Then she finally eats the oatmeal. With every hot bite she feels money energy pouring into her body. She can sense that her body is responding, welcoming both the nourishing food and its prosperous energy. Marjorie pinches out the candle and returns the taper to a kitchen drawer until the next magical meal. She repeats the same ritual for at least one food per meal. Though she’ll have the peanut butter and jelly at work, she’ll prepare it with the same care and visualization and will eat it the same way during her lunch break.

In magic, we use visualization to create images of the change that we’ve decided to make. It wouldn’t have helped Marjorie to visualize stacks of unpaid bills, to see herlsef scrounging in her purse for the last of her pennies, or to picture herself thrown out of her apartment. These are symptoms of her problem and PROBLEMS ARE NEVER VISUALIZED. Instead, the solution to the problem and the outcome of the magical ritual is visualized. This is why Amanda saw herself paying the bills and enjoying the extra money. This isn’t positive thinking, thought that plays a part. Magical visualization is actually POSITIVE IMAGINING.

Visualization is the most advanced magical technique necessary for the successful practice of food magic. This IS food magic. It consists of choosing foods, prepare them with a purpose, and eat them. Since we all have to eat to survive, why shouldn’t we make our meals more than nourishment rituals?