Mabon Cooking Arts

Replies to This Discussion

Permalink Reply by Ash Jao on September 12, 2009 at 9:36pm

I'd love some good ideas for Mabon-themed dishes for my Grove, please and thanks!

Permalink Reply by Lexxie on October 2, 2009 at 7:58am

Here is a web address for some great recipes for Samhain. I've tried the "Rememberance Cookie" recipe, and scored a hit with everyone who tried them.

http://www.geocities.com/Athens/Parthenon/7039/AshlinCC.html

Enjoy!

BB

Lexxie

Permalink Reply by Rev. Oksana Fox on September 21, 2009 at 11:32am

This is a wonderful pumpkin bread recipe... Although it is not my own, I thought I would share with everyone! :)

http://allrecipes.com/Recipe/Downeast-Maine-Pumpkin-Bread/Detail.aspx

Permalink Reply by Mabon-Witch on June 30, 2010 at 9:24am

I just love all recipes.com and that pumpkin bread is so good. I make that one and give it for Yule gifts.

Permalink Reply by Kit Midair on September 28, 2009 at 6:29pm

(A little late I know...heheh...)

My circle and I got a little pinched for time, so we ended up buying the cake and adding the berries and nuts afterwards- but any recipe (or box mix if you're pressed for time, like me) for a simple yellow or white cake would work!

We also actually bought angel food cake because it tastes really good with berries! Then we added strawberries, blackberries, and blueberries to the top and added almonds around the outside of the plate.
When doing the actual ritual, we engraved the almonds with symbols and sigils that we wanted to focus on for the coming season before eating.

It all worked very well!! A nice simple but Mabon-oriented dish!

Permalink Reply by Lexxie on October 2, 2009 at 8:12am

Here's a recipe for Pumpkin Raisin Cookies, that my family enjoys. This recipe makes a ton of cake-like cookies, and can be adapted based upon the cook's preference.

2C Butter (May substitute w/shortening)
2C Sugar
1 16oz. can of pumpkin (or cook up an equal amount of fresh pumpkin)
2 eggs
2 tsp vanilla
4 C flour (I prefer to use whole wheat flour)
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp nutmeg
1 tsp allspice
touch of ginger (fresh or ground)
2 C raisins
1 C walnuts or pecans
1/2 C unsalted sunflower seeds

Mix butter, sugar, eggs, vanilla spices and pumpkin until well mixed. Add remaining ingredients and mix until all ingredients are incorporated.

Bake @ 350 degrees for 8 - 10 minutes.

Permalink Reply by Mabon-Witch on June 30, 2010 at 9:06am

The Horn of Plenty

I didn't invent this recipe but I love to use it.
I made this one for Yule last year.
I also make this for Mabon, as we have a large family reunion then. It's a big crowd pleaser. Just add your favorite fresh veggies and dip. I like to sprinkle some Italian herbs on mine before baking.

Ingredients

3 (11 ounce) containers refrigerated soft bread stick dough
1 egg
1 tablespoon water
Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or lager) cookie sheet with non-stick cooking spray.
Tear off a 30x18 inch sheet of heavy duty aluminum foil. Fold it in half to 18x15 inch. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.
Beat the egg with the water to make a glaze. Open and unroll the first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of cornucopia with glaze. Gently press on braid. Brush entire cornucopia with glaze.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.)
Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)

Permalink Reply by Mabon-Witch on June 30, 2010 at 9:14am

I have found that a spell for abundance can be woven into this as you make it, small magickal symbols can be inscribed into the dough before baking. Visualize more than enough food spilling out of this and filling your kitchen. Breath in the smells of fresh baked bread filling your home. Thank the spirits and the Goddess as it bakes. If you think about it all of the elements are at work here. Enjoy! Kitchen Blessings.

Permalink Reply by Lori M on August 8, 2010 at 6:14pm

I LOVE this idea!! I will definitely try this for Mabon this year. Mabon is one of my favorite sabbats. If it turns out well I will upload a picture.

Thanks for the great idea.

Permalink Reply by Melissa Ann Markel on September 30, 2010 at 1:01am

I don't have anyway of saving the recipe for the Horn of Plenty from this page, aside from writing it down...And that's a lot of writing. Do you think you could email me this recipe? I'd really like to try it for Yule this year. My email is misilla30@yahoo.com Thank you so much.

Permalink Reply by Lori M on August 8, 2010 at 7:00pm

We have two favorite chowder recipes that we've used for Mabon and Samhain.
Corn and Cheddar Chowder and Roasted Root Veggie Chowder. They both are a lot of work but I make a large vat and freeze the leftovers.

Corn, Potato and Cheddar Chowder

3-4 chicken breasts cubed
5 - 6 slices bacon chopped
2 bags frozen corn
1 small onion finely chopped
2 cloves of garlic minced
10 - 12 potatoes washed, peeled, and cubed
small amount of oil
approximately 3 - 4 cups of broth, water, milk or cream (your preference, I usually use 2 cups each of water and milk)
1 cup grated cheddar plus a small bowl of grated cheddar for topping
cayenne pepper
salt and pepper
1 tsp thyme, oregano, basil ( whatever herbs for flavor and magical enhancement)
corn chips or crushed tortilla chips (for topping)

In a large pot fry bacon and chicken with the oil. Once browned remove from pot, fill pot with water and add potatoes, onion, garlic and corn.

Now the messy part! Once the potatoes are tender remove almost half the water, grab your stick blender and start blending the corn and potatoes in the remaining water they were cooked in. Once they are fairly smooth( it's okay to have some lumps of potato and corn) stir in your preferred liquid (the broth, water, milk or cream) then add the cheddar and stir until it has melted and integrated into the chowder. Then it is time to add the meat back to the pot.

Now to add your herbs and seasonings. When adding these I empower them with thoughts of laughter, love, and health for those in our home and those that will be joining in our meal.

When dishing up the bowls of chowder add a handful of crushed corn chips and a bit of cheddar cheese. Serve with warm bread. So delicious! For a large amount (like this recipe) I normally break out my blender and blend it in batches.

*** My daughter is vegetarian so I make hers in a separate pot without the meat. This is one of her favorites.

Roasted Root veggie Chowder

Several large carrots peeled and chopped into large pieces
1 medium onion cut into quarters
1-2 sweet potatoes or yams peeled and chopped into medium sized pieces
4-5 potatoes peeled and chopped into medium pieces
2 beets peeled and chopped. Beets will dye everything red!
1 orange yellow or red pepper seeded and chopped
Corn either still on the cob or 1 - 2 cups frozen ( I go the frozen route)
oil
thyme, oregano, basil again whatever herbs you like
salt pepper
I also add a about half a tsp of cayenne pepper
several cups of veggie broth (for the vegetarians) or chicken broth or water

Once everything is chopped, lightly oil, sprinkle with salt, pepper and other seasonings (not the herbs) and toss everything together until it is all coated. Put onto a roasting dish or cookie sheets (I use cookie sheets). Roast in a 350 degree oven for almost an hour. Check them often, you want everything tender but not charred or burnt.

Once everything is tender put into a very large pot and with your trusty stick blender, blend with broth or water until nice and smooth. Keep on stove at low heat so it stays warm/ hot.

Add all your herbs empowering them before adding with thoughts of laughter, love, health and warmth for all in your home and those partaking in your meal.

This dish freezes so well, just add more broth or water and blend it to get it back to the creamy smoothness.
Excellent dish, that because of the beets is a beautiful red colour and so full of flavor and sweetness. Serve with warm fresh bread and top with crushed tortilla or corn chips.

Enjoy!

Permalink Reply by Mabon-Witch on August 8, 2010 at 10:40pm

Sounds yummy!!I'll have to try this one when the weather gets a little cooler. Thanks for the recipe.

• ‹ Previous
• 1
• 2
• Next ›
• Page