Mabon (Sept 20-23)
Food and drink of Mabon: Breads, nuts, apples, pomegranates, vegetables, carrots, onions, blackberries, cider, corn, cornbread, heather wine, onions, potatoes, squash, wheat, and wine
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Things Harvested Pot Roast
4-5lb pot roast 1 stick butter 1 large onion sliced 3 celery stalks, chopped 1 garlic clove, chopped ¼ tsp. dried thyme ¼ tsp. dried parsley 1 bay leaf 1/8 tsp. black pepper ¼ tsp. salt 2-10oz cans French onion soup 4 large potatoes, quartered 1-8oz package raw baby carrots 1-16oz pkg. frozen broccoli/cauliflower mix In dutch oven or oven safe pot w/lid brown both side of the roast, using half the butter. Set the roast aside. With remaining butter, saute' the onion, garlic, and celery until onions are tender and beginning to brown. Add the the thyme, parsley, bay leaf, and pepper. Mix well and then return the pot roast to the pan. Sprinkle salt over the roast and add the french onion soup. Cook at 325 degrees for 4 hours. Baste meat as needed. Add potatoes and carrots and salt to taste. Cook for another 45 minutes. Add broccoli/cauliflower mix and cook for 20 more minutes. Serve with hot bread. |
Corn Chowder
2 Medium Potatoes (Cubed) 1 Large Can Cream Corn 1 Large Onion (Cubed) 8 Strips Bacon 1 Cup Milk Pepper Salt Place potatoes and onions in a large sauce pan and boil in enough water to cover the tops of the cubed vegetables by an inch or two. Drain off excess water. In another pan, fry the bacon strips until curled and then drain off excess oil/fat. Add bacon to the potatoes and onions along with additional ingredients and simmer over medium heat stirring frequently. Avoid boiling and continue to heat until chowder is thoroughly heated, then serve |
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Mabon
Honey Wheat bread
2 C. warm water 1 Tbs. active dry yeast 1/3 C. honey 3 C. whole wheat flour 1 tsp. salt 1/4 C. vegetable oil 2 Tbs. butter 4 C. all purpose baking flour Dissolve the yeast in the warm water. Add honey and mix well. Stir in the whole wheat flour, salt, vegetable oil, and butter and mix until a stiff dough has formed. Gradually work the all-purpose flour into the mix, one cup at a time. Turn the dough onto a lightly floured countertop, and knead for about fifteen minutes. When it reaches the point where it's sort of elastic, shape it into a ball and place it into an oiled bowl. Cover with a warm, damp cloth, and allow to sit and rise until it's doubled in size -- usually about 45 minutes. Punch the dough down and cut in half, so you can make two loaves of bread. Place each half in a greased loaf pan, and allow to rise. Once the dough has risen an inch or two above the top of the loaf pan, pop them in the oven. Bake at 375 for half an hour, or until golden brown at the top. When you remove the loaves from the oven, allow to cool for about fifteen minutes before removing from the pan. If you like, brush some melted butter over the top of the hot loaves, to add a pretty golden glaze to them. |
Salem Witch Pudding
Recipe by Gerina Dunwich 4 eggs, separated 1-1/2 cups pumpkin puree 1 cup light brown sugar 3/4 cup half-and-half 5 tablespoons rum 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon salt In an electric mixer or large mixing bowl, beat the egg whites until stiff. In a different bowl, beat the egg yolks until thick and lemon-colored. Combine the yolks with the remaining eight ingredients; mix together well; and then fold in the egg whites. Pour the pumpkin mixture into a buttered 1-quart souffle dish. Place it in a pan of hot water and bake in a 350-degree preheated oven for about 45 minutes. (This recipe yields 6 servings.) |
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Harvest Pie
(Pie filling) 225g wild blackberries 4 sliced apples 1/2 tsp. cinnamon 1/4 cup sugar Handful of dry sultanas (pastry) 175g plain flour 40g butter pinch of salt milk Mix the flour and salt together and then add the butter, gradually mixing by hand until crumbly. Add 2 tablespoons of water and mix well into a smooth dough. Roll out the dough to a size slightly larger than the tin. Line the tin with pastry. Simmer the apples on the hob until they begin to soften, and then train them thoroughly through a sieve to extract the water. Once cooled, combine the blackberries and sultanas with the apples and place inside the pie. Mix the sugar and cinnamon separately, stirring well, and then sprinkle over the contents of the pie. Cut another piece of pastry to lay across the top of the pie and seal the edges together by moistening them with a little bit of water. Cut two slits near the center, and use any excess pastry to make some decorative harvest leaves. Place these on top of your pie. Brush the pastry with milk and dust with a few pinches of sugar. Cook at 220C for 30 min, or until golden brown. |
