On autumn evenings, the moon takes center stage, appearing larger than it does the rest of the year. In Chinese cultures, in fact, mid-September is the time of the Moon Festival, when families celebrate by going on moonlit picnics, eating moon cakes or telling fables about the lady who lives in the moon. Your family can follow their lead by heading outdoors on the night of the full moon, September 16 this year, for an evening spent under its silvery light.

First, bring along some Chinese-style moon cakes (see the recipe or buy them at Chinese food stores) and other round foods, such as grapes, melons, oranges or hard-boiled eggs. While feasting, look to the heavens and take turns describing what you see in the moon's surface.

After eating, have a moon ceremony. To prepare, cut birthday candles in half and melt the bottom of each candle with a match. Attach each one inside an empty walnut shell half. Light the walnut boat-candles and float them on a pond (or in a large bowl). After the moon comes up, have everyone make a wish, then blow out the candles together--the smoke will carry your wishes skyward.

Finish up the evening by singing every song you know about the moon (or just howling at it), then head home for a bedtime reading of--what else?--GOODNIGHT MOON.
FALL MOON CAKES

Traditional Chinese moon cakes are round like their namesake and are usually filled with red bean paste, lotus seed paste or coconut. This nonfilled version is crunchy and sweet, and a little more familiar to American kids' palates.

1 cup butter
2/3 cup sugar
1 egg
2 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. vanilla extract
Vanilla frosting
Grated coconut (optional)

Cream the butter and sugar. Stir in the egg, add the flour, salt and vanilla extract, then let chill for a few hours. Preheat oven to 350 degrees. Roll out the dough to 1/4-inch thickness and cut out circles with a 3-inch cookie cutter. Bake 8 to 10 minutes or until just brown. Frost when cooled and sprinkle grated coconut on top, if desired. Makes 4 to 5 dozen cookies.
The story and recipe was provided by:
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Moon Cakes

2 cups sifted flour - not self rising
3 teaspoons baking powder
1 teaspoon salt
2 teaspoons sugar
¼ cup shortening
½ cup milk
1 slightly beaten egg

Sift together flour, baking powder, salt and sugar. Cut in shortning until mixture is crumbly. Stir in milk and egg to form a soft dough. Round dough on a lightly floured cloth-covered board. Knead lightly about 30 seconds. Roll or pat out until dough is evenly spread about ¼ thick. Cut into moon shapes. Place on ungreased baking sheet. Bake at 450F for 10-12 minutes or until golden brown.
Full Moon Oil

1 1/2 drams Sandalwood oil
1 dram Lemon oil
1/2 dram Rose oil

Mix well and bottle .
Moon Cookies

1 cup shortening or
½ cup shortening and ½ cup butter
1/3 cup sugar
2/3 cup ground blanched almonds
1 2/3 cup flour
¼ teaspoon salt
1 cup confectioners sugar
1 teaspoon cinnamon

Mix shortening, sugar, and almonds. Sift together flour and salt, then stir into almond mixture. Chill dough for at least one hour. Break off pieces and roll pencil thin. Cut in 2 ½ inch lengths and form dough into crescent shapes with fingers. Bake on an ungreased cookie sheet until set, but not brown. Set oven on 325F for about 14-16 min. Cool on pan, and while slightly warm, carefully dip each into a mixture of confectioner’s sugar and cinnamon. Makes 5 dozen
Full Moon Ritual Incense

2 parts Sandalwood
2 parts Frankincense
1/2 part Gardenia petals
1/4 part Rose petals
a few drops Ambergris oil

Burn during Esbats or simply at the time of the Full Moon to attune with the Goddess.
Full Moon Oil

13 drops of sandalwood essential oil
9 drops of vanilla essential oil or extract
3 drops of jasmine essential oil
1 drop of rose essential oil

Mix prior to a full moon. Charge in a clear container or vial in the light of the full moon. Use to annoint candles or yourself for full moon rituals or just when you feel like you need the moon's energy.
Non-Alcoholic Beverages For those pagans who wish to not use the customary alcoholic ritual drinks, such as wine, ale, or mead, try one of these replacement drinks.

Esbats:
lemonade,
apricot nectar,
mango nectar,
pear nectar,
papaya nectar,
peach nectar,
jasmine tea,
peppermint tea,
rosebud tea,
milk.
Tiessennau Mel
(Welsh Honey Cakes)

4 oz Honey
1 teaspoon Cinnamon
4 oz Brown sugar
Egg
1/2 LB Flour
1/2 teaspoon Bicarbonate of soda
4 oz Butter or margarine
Caster sugar
A little milk

Sieve together flour, cinnamon and bicarbonate of soda. Cream butter and sugar. Separate the egg yolk from the white. Beat the yolk into sugar and butter, then add the honey, gradually. Stir in the flour with a little milk as required and mix all together lightly. Whisk the egg white into a stiff froth and fold into mixture. Half fill small patty tins with the mixture; dredge the top of each with caster sugar. Bake in a hot oven
(425 degrees)
Moon Meals at bottom of page
Full Moon Rite

USAGE:To celebrate the Full Moon
APPROPRIATE DAY/NIGHT: Night of the Full moon, preferably when the moon is low on the horizon to the east.
REQUIREMENTS: A large round candle or "moon" candle, standard gear.

Cast the Circle.
Priest (or covener not doing the drawing down)
"Blessed Lady of the night, she who is called Selene(insert a preferred full moon goddess, if desired), full with love and the power of woman, we stand before you at the cusp, the changing, the end of a cycle and the beginning of a new. For several days we have felt you gathering your power that you might shine so full and so bright upon this sacred night. Oh, she who banishes darkness, shine through the darkness that we never need fear the night."
"In days of old, meeting in secret, those who went before would raise their eyes to you with the promise that one day the secrets would be unneeded. We raise our eyes to you in fulfillment of those hopes! Now is the time to change, and may this fullness of your power remind us of the fullness of ours, and that, just as you shall wane, so shall we, only to be reborn when all seems lost!"
"We worship in the moonlight not as a worship of the actual satellite, although the powers of the moon are great indeed, but as a worship of all that she represents. Blessed Goddesses of the Moon, She of Many names and faces, and especially the face of the mother. (A clear goblet is held aloft to the moon, my suggestion is lemonade, dandelion wine or another cloudy wine, because we want the liquid to absorb the moonlight, not just let it pass through. A drop of skim milk dissolved in a cup of wine is effective, and doesn't change the taste of the wine, but some people seem squeamish about the idea.) Into this goblet may the power of the moon be taken, that we may drink and be renewed in her light, so mote it be."
Drawing down the Moon: (optional) This part should follow the passing of the goblet, unless the coven decides not to. I've seen this ritual abused once, so I suggest only a priestess perform it. By priestess, I mean one who has achieved that level through wisdom and skill regardless of her "motherdom" or ability to have children (as some trads dictate).One of the best drawing down ceremonies I ever attended was performed by a priestess who began life male, so the Goddess obviously knows her own, even if some Wiccans don't. Remember that it isn't genitalia that makes a woman, it's the mind, and if that female mind is in a male body, trust in the Goddess to see the woman.
I know this seems an odd forum to make that statement, but Drawing Down the Moon is not EVER taken lightly by Wiccans, and a few rules need to be established before such ceremony is performed. Ask the following questions before the ritual, if the answer to any of them is "No,"
DON'T DO THIS PART OF THE RITUAL.

#1: Is the coven comfortable with their priestess, is that persons rank indisputable?
#2: Is the priestess comfortable with this ritual?
#3: Does everyone involved WANT to do this part of the ritual?
#4: Are we sure our motivations aren't greed, showing off, etc.?
#5: Are the vibes okay?
If all your answers are yes, continue.

The priestess should've had a ritual cleansing before the ritual, and now a covener should trace a pentacle upon her forehead with Jasmine or Clary Sage oil. I really like a plain Silver robe for this ritual, especially a pale silvery silk or satin, it seems to catch the moon and candlelight, and it really glows and with heavier weight material it gently flows with the priestess' movements.
Indoors, in daylight, however, these robes often look gaudy, so limit them to this ritual.
The priestess stands in the Goddess position, that is, feet apart and arms outstretched.

p :"Behold, I stand before the moon, Blessed by her beauty, welcomed by her warmth, to worship in her temple."
leader/priest: Holds lunar, moon candle up to sky behind priestess. "Blessed Lady of the Moon, she who is called ( insert preferred moon goddess names )
Descend upon this, your priestess, if you will, and enlighten us as you lighten the world."
The candle descends past the priestess and behind, where it is held. The priestess recites "The Charge of the Moon Goddess" or speaks "as the spirit moves. "
When she is done, the leader speaks. "Thank you, oh Lady, for your Wisdom, may all who come tonight never forget thy words."
Cakes and Ale
Close the Circle

From: Julie is VEGAN
Subject: Basic Rituals:Full Moon Rite with Drawing Down
Moon Meals
by Bernyce Barlow, ©1997

Most folks will agree that dining by the light of the Moon adds a
special ambiance to a dinner or breakfast. So why not serve a meal
influenced by the Moon? There are many combinations of fine lunar foods
that can help you achieve a scrumptious, original dining experience for
your guests' planetary palates.

Moon recipes are not difficult to create because of the vast influence
the Moon has over so many foods. Because the Moon is the ruler of
Cancer, you can bet that fish, especially shellfish, like oysters,
crab, and lobster, can be found on any Moon menu. Moon foods tend to be cold,
bland, and moist, and are best served raw, steamed, or boiled. Japanese
sushi is a perfect example of a Moon food.

Waterfowl, like ducks, are also ruled by the Moon. If served with some
mushrooms and water chestnuts (likewise considered lunar cuisine), your
steamed duck will provide a full lunar complement. Since the Moon is a
feminine power, the breast portion of waterfowl is the preferred cut to
cook. Spices are not generally considered a Moon food because they are
not bland tasting, but poppy seeds do fall under the Moon's influence,
and can be used individually (not together) to flavor or garnish the
duck dish. A seven-to-ten ounce breast takes about twenty-five to
thirty minutes to steam. If you marinate the breasts overnight in a little
ginger, soy, and sherry, it gives them an extraordinary flavor.

To accompany your Moon meats, or as a vegetarian main or side dish,
lunar vegetables you can include are cauliflower, cabbage, endive,
lettuce, watercress, potato, onion, cucumber, a variety of squashes
such as pumpkin or zucchini. A puree base of spiced creamed watercress or
cucumber makes an excellent sauce for fish and vegetables, simple salt
and pepper do nicely here. For watercress, boil the leaves for at least
fifteen minutes, toss them into a blender, sieve, add a couple
tablespoons of cream, spices to taste, and voila, satellite sauce.

In season, the cold, watery fruits are ruled by the Moon. Melons are a
typical lunar fruit that can be served as a refreshing salad on a hot
day. An exquisite way to serve a Moon melon salad is to first invest in
a melon scoop. It scoops the melon meat into little balls, giving the
salad an interesting form and shape, a bowl full of little Moons. Once
this is done, sprinkle some sugar (less than a tablespoon) into a cup
of Muscat wine, pour it over the melons, and refrigerate until cold. Just
before serving add some chilled blueberries or boysenberries to the
salad for a marvelous summer treat. White grape juice may be
substituted for the muscat. If using white grape juice, no sugar is needed.

The perfect environment is also important for a grand Moon meal. Since
the Moon rules watery regions, it makes sense that the natural setting
for dining would be near some water. Creeksides, ocean piers, ports of
call, springs, poolside, lakes, rivers, ponds, fishing villages, and
pleasure cruise excursions all provide fine settings for a Moon meal.
If a water environment is not possible, put some moon-shaped floating
candles in a bowl of water as a centerpiece, or place a bouquet of
flowers sensitive to the Moon like the poppy, hyssop, or water lily on
the table. While dining, wear a moonstone on your finger or around your
neck, and scent yourself or burn essences associated with the Moon,
such as watermelon, hibiscus, or coconut.

Perhaps the two most significant ingredients for any Moon meal to be
successful are to be creative and to have fun, whether you are sampling
hibiscus tea and Moon cookies (Moon cookie cutters come in various
sizes), or preparing a full-blown Moon menu complete with oysters,
shrimp, and avocado. When the table is set, what is important is that
you enjoy yourself, your guest(s), the environment, and of course, the
food.
Bon Apetit!

Summer Moon Menu

*Passion Fruit/Hibiscus/Mango Iced tea
*Mixed cantaloupe, and melon salad.
*Shrimp kabobs with pearl onions and tomatoes.
*Endive green salad with tomatoes, cucumber, and avocado.
*Crab legs.
*Mushrooms stuffed with Polish sausage.
*Boiled small red potatoes spiced with rosemary and butter.
*Rolls covered with poppy seeds.
*Watermelon sherbet and Moon cookies.
*Moonlight and Moonshine.

Winter Lunar Feast

*Rabbit-barley soup.
*Pheasant stuffed sausages.
*Apple sliced red cabbage and mushrooms.
*Curried deviled eggs with crab.
*Shrimp and avocado salad with roasted red pepper dressing.
*Homemade egg bread sprinkled with poppy seed.
*Devonshire junket.
*Hot mulled wine or cider.
Moon Crafts