Ostara (Mar 20-23)
Food and drink of Ostara: Leafy green vegetables, dairy foods, nuts such as Pumpkin, sunflower, fresh fruits, eggs, honey and honey cakes, seeds, waffles, and milk
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Crispy roast potatoes with Rosemary
700g Small new potatoes 2 Tablespoons Olive oil 1/2 teaspoon Salt 2 cloves garlic, minced 1 1/2 Tablespoons Fresh rosemary, chopped Cover new potatoes with water and bring to a simmer. Cook 5 minutes. Drain and toss potatoes in pan over heat until outside of potatoes are dry. Add olive oil, salt, garlic, and fresh rosemary. Place potatoes in a pan, in one layer, and bake in a 180°C oven until crispy and browned, about 15-20 minutes. Serve with roasted and grilled meats or poultry. |
Green
beans with Rosemary vinaigrette
3 Tablespoons Raspberry vinegar 1 Tablespoon Dijon mustard 1 teaspoon Garlic, minced 1/3 cup Olive oil 8 cups green beans Combine first 3 ingredients in medium bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Place beans in large bowl. Toss with enough dressing to coat and serve. |
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Hot
Cross Buns
Frosting: 2 cups confectioners' sugar 1 tablespoon milk 1 cup orange juice Dough: 3 cups unsifted flour 3/4 cups granulated sugar 1 cup evaporated or whole milk 1/4 cup butter or margarine, softened 1/8 teaspoon salt 1 and 1/2 teaspoons cinnamon 1/4 teaspoon allspice 1 cup raisins (optional) 1 cup walnuts (optional) 1 package dry yeast 1/4 cup hot water (for dissolving the yeast) 1 large, well-beaten egg. Preheat your oven to 375 degrees F. While the oven is warming, combine all ingredients except yeast, hot water, the egg, and the frosting ingredients and mix well. Dissolve the yeast in the hot water, then add it and the egg to the rest of the mixture. Combine well. Shape into a ball, and place in a lightly greased bowl, turning once to grease the top. Cover the mixture with a cloth and allow the dough to rise in a warm spot for about an hour, until it has about doubled in size. Shape the dough into round balls about 3 inches across and place them at least 3 inches apart on a lightly greased and floured baking sheet. Place the sheet into the preheated oven. After 5 to 8 minutes of baking, open the oven and use a sharp knife to slash one equal-armed cross into each bun about 3/4 of an inch deep. Allow the knife to pry open the slashes slightly so they will be less likely to bake themselves closed again. Return the buns to the oven and allow them to bake another 15 to 20 minutes, or until the buns are a nice brownish gold. While the buns are baking, combine the frosting ingredients and beat them to a smooth, even consistency. When the buns are done, take them out of the oven and, while they're still hot, drizzle the frosting onto them. |
Ostara Bread
3/4 cup soy milk 2 1/2 teaspoons active dry yeast 3 1/4 - 3 1/2 cups flour 1/3 cup maple syrup or agave nectar 1 teaspoon salt 1/4 cup vegan margarine 1/4 cup warm water 1 cup quick or old fashioned oats, uncooked 2 1/2 teaspoon flax meal mixed with 3 Tablespoons water 1 teaspoon cinnamon 1 1/2 cups vegan powdered sugar 2 tablespoons soy milk Mix flax meal and water and let sit while moving on to the next step. Heat soy milk and margarine in small saucepan over medium heat, stirring occasionally until margarine is melted; cool to lukewarm. Dissolve yeast in 1/4 cup water. In large bowl combine margarine/milk mixture, dissolved yeast, 1 cup flour, oats, sweetener, flax mixture, salt and cinnamon; mix well. Add enough additional flour to make soft dough. Knead on lightly floured surface 8-10 minutes or until smooth and elastic. Shape to form ball. Place in greased large bowl, turning once to coat surface of dough. Cover; let rise in warm place about 1 hour or until double in size. Punch dough down. Cover; let rest 10 minutes. Divide dough in half. For bunny body, shape 1/2 to form a 36" long rope. Loosely roll up rope spiral fashion; pinch dough to seal end tightly. Place about 3" from bottom of greased large cookie sheet; press down slightly. Divide remaining dough in half. For bunny head, shape one half to form a 25" rope. Loosely roll up rope spiral fashion; seal end tightly. Attach to top of body on cooked sheet by pinching dough together. Divide remaining dough into thirds. For tail, shape on third to form a 15" long rope. Loosely roll up like others; pinch to seal end. Attach to side of body on cookie sheet by pinching dough together. Shape remaining dough to form two 3 1/2 long bunny ears. Attach to head by pinching dough together. Let rise about 1 hour or until nearly double in size. Heat oven to 350 degrees. Bake 30-35 minutes or until golden brown. Cool on wire cooling rack. For icing, remaining soy milk and powdered sugar, mix until smooth. Drizzle over cooled bread. Serves: 1 bunny shaped loaf |
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Ostara Buns
4 cups pastry flour 2 cups sugar 1/2 cup vegetable shortening 1 tube almond paste 1/2 teaspoon baking powder 1 teaspoon cinnamon 5 eggs, slightly beaten Icing 1 cup confectionary sugar 1/4 teaspoon almost extract 1 tablespoon soft butter 4 teaspoons water Preheat oven to 375*F. Combine bun ingredients in large bowl until a medium-soft dough forms. Add a little flour as needed for consistency. With your hands, shape biscuit-size balls. Slightly flatten the balls when you place them on an ungreased cookie sheet. Bake until golden brown, 15-20 minutes. Cool. Beat icing ingredients together until smooth. Frost buns with large cross (+) with icing. Great for an Ostara breakfast. |
Ostara Honey Cakes recipe
1/2 cup Riesling wine (German white wine) 1 egg 2/3 cup flour 1 cup honey 2 tbs sugar 1/8 tsp cinnamon 1/8 tsp nutmeg Dash of salt Beat the egg together with the wine. In another mixing bowl, sift together the flour, cinnamon, sugar and salt. Add the flour mixture to the egg mixture. Stir until blended through. Let sit for 30 minutes. In another small bowl, mix the honey and nutmeg. In a skillet, heat up about a 1/2 inch of oil. Drop a tablespoon of batter into the oil and fry until golden brown. Drain off the oil, and dip into the honey mixture. |
Vareneky
Dough:
2 cups flour
1/4 teaspoon salt
1 egg
1 cup milk
1 teaspoon oil
Filling:
1/2 pound sharp cheese, shredded
2 cups mashed potatoes
Heat 3 quarts of water and 1 tablespoon of salt in large pan. Mix flour, egg, salt, milk, and oil until sticky dough emerges. Roll out dough on floured board 1/4 inch thick. Cut into circles. Combine cheese, mashed potatoes. Fill centers of dough circles with filling, 1-2 tablespoons. Wet edges of dough, fold in half. Pinch together to seal. Drop into simmering water; cook for 10 minutes. Remove and drain, then fry in butter until brown.
Yield: 6-8 servings
Dough:
2 cups flour
1/4 teaspoon salt
1 egg
1 cup milk
1 teaspoon oil
Filling:
1/2 pound sharp cheese, shredded
2 cups mashed potatoes
Heat 3 quarts of water and 1 tablespoon of salt in large pan. Mix flour, egg, salt, milk, and oil until sticky dough emerges. Roll out dough on floured board 1/4 inch thick. Cut into circles. Combine cheese, mashed potatoes. Fill centers of dough circles with filling, 1-2 tablespoons. Wet edges of dough, fold in half. Pinch together to seal. Drop into simmering water; cook for 10 minutes. Remove and drain, then fry in butter until brown.
Yield: 6-8 servings
