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| Recipes |
| Pot's O Love
(Beltane Cakes) 1 cube butter, very soft 3/4 cup brown or raw sugar 1 egg 1/4 teaspoon salt about 1 1/2 cups all-purpose flour (substitute in some blue cornmeal if you can get it) 1 tsp freshly ground coriander seeds Rose petal jam Mix all together till smooth, adding enough flour so the cakes will keep their shape (would you believe -- this amount depends on the weather -- not just the day you bake 'em but at the time the wheat was harvested...... you will probably have to bake a trial cookie to find out whether you've added enough flour to the dough....). Shape into balls using about 2 tablespoons of the dough for each, put them fairly far apart on a greased cookie sheet, and press a good-size "pit" into the middle of each with your thumb or the handle of a wooden spoon, Bake at 325 till done but not brown (remove about half-way thru and renew the "pots" with something the right size). Let cool and then fill with rose-petal jam. If you can find pollen at a health food store, it's a nice touch to sprinkle a bit on each cookie. Let cool before storing. http://www.oocities.org/Wellesley/5378/beltanerecipes1.html********* |
| Oat Cakes (Farls)
Ingredients: 3 cups real mashed potatoes 2 cups dry oats 2 Tablespoons margarine or butter 1/2 teaspoon cornstarch 1/2 teaspoon baking powder 1/8 teaspoon salt Pinch pepper Pinch rosemary Soak oats in warm water for 15 to 20 minutes until soft and slightly swollen. Mix them with other ingredients in a large mixing bowl. Knead until mixture is like a thick dough. If it seems too thin or moist, add a teaspoon or two of flour. When thoroughly mixed, form small sections into small patties. Fry in hot vegetable oil in a small skillet until lightly browned. Serve immediately. I can't remember where I got this recipe, if anyone knows plese let me know, so I can give credit! |
| Beltane Fruit Drink
1 cup fruit juice 1/4 cup fruit in a complementary flavor, crushed 8 ounces plain or vanilla yogurt (vanilla ice cream will do) 1/2 cup milk (or additional juice) Puree all ingredients in a blender or food processor until completely blended. I can't remember where I got this recipe, if anyone knows plese let me know, so I can give credit! |
| Good Fairy Pudding
24 Eggs 1 1/4 Cups Confectioner's Sugar 2 1/2 Sweet White Wine 1/2 stick Cinnamon 3 Whole Cloves Directions 1. Preheat oven to 300 degrees. 2. Beat eggs well and set aside.. 3. Boil sugar, wine, cinnamon & cloves together for 5 minutes. 4. Remove spices, then press the egg mixture through a strainer . 5. Blend sugar mixture with egg mixture. 6. Pour into custard cups and place cups in a baking dish. 7. Pourboiling water into baking dish until water is 1" up the sides of cups. 8. Bake 55 minutes. The custard is done when a skewer stuck into the custard comes out clean. http://www.mysticmooncoven.org/bltane03.htm#B4 |
| Rose Petal Sorbet
Ingredients: 2 cups milk 3 cups water 20 rose petals, washed 12 ounces sugar 1 cup of lemon juice 2 Tablespoons rose petal water Grenadine (optional) Crystallized Rose Petals (optional) Directions 1. In a saucepot bring the milk and water to a boil; add rose petals. 2. Let infuse for about 10 minutes; strain the liquid and add the sugar. 3. Allow a few minutes to dissolve; add the lemon juice and rose petal water. 4. Chill and put in the ice machine. 5. To serve place two scoops of sorbet in a martini glass. 6. Drizzle over the top a little grenadine and garnish with crystallized rose petals (if Desired). |
| Anise Hyssop Flower Custard With Black Pansy Syrup
From David Feys, co-chef, Sookie Harbour House, Sookie, British Columbia, Canada Ingredients: Custard 1 cup whole milk 1 cup whipping cream 6 TBL anise hyssop flowers ¼ cup granulated sugar 2 large eggs 3 large egg yolks Ingredients: Black Pansy Syrup 2 cups granulated sugar 1 cup water 1 cup black (or dark purple) pansy petals, loosely packed Ingredients: Garnish 2 cups Black Pansy Syrup (recipe below) 6 teaspoons anise hyssop flowers 6 anise hyssop leaves 6 black pansy flowers Directions for Custard 1. Combine milk and cream. Pour half this mixture into a small sauce pan with sugar and the anise hyssop flowers. 2. Scald the mixture over low heat. Remove from heat and add Remaining milk mixture. Stir well and set aside to cool. 3. Cover and refrigerate over night, if possible. The length of time allotted to let the anise hyssop steep in this mixture will greatly affect the finished product. 4. Preheat oven to 350 F. Prepare a 9-by-13-inch Pyrex or aluminum pan with enough hot water to reach halfway up the sides of custard molds. Place this into the oven. 5. In a medium-sized bowl, beat the eggs and egg yolks well. 6. Add the cooled infused milk mixture. Combine well and pour equal amounts into 6 clean, dry custard molds. 7. Bake custard in the pan of water for 25 to 30 minutes. 8. To test for doneness, insert a small knife into the center of a custard. If clean when removed, it is properly cooked. Use a pair of tongs to remove custard molds from the hot water to a cooling rack. 9. Allow to cool completely then refrigerate for at least 1 hour. Directions for Black Pansy Syrup 1. Put pansy petals into a food processor fitted with the steel blade. Add 1/3 cup sugar. 2. Grind pansies into sugar by pulsing 4 times, then process for about 30 seconds. 3. Combine sugar, pansy/sugar mixture and water in a small, non-aluminum saucepan. Over medium heat bring the mixture to a boil. 4. Stir once and reduce the heat to low. Allow to simmer and cook to a syrup stage. (If you have a candy thermometer, do not allow the mixture to go over 220F.) 5. When mixture reaches a syrup stage, remove it from the heat and pour into heatproof container. Allow to cool. Directions for Serving 1. Remove the custard by running a small knife around the edge of the mold and inverting directly onto a serving plate. 2. Pour the syrup over the top of the custard. 3. Decorate each plate with 1 teaspoon of anise hyssop flowers, 1 anise hyssop leaf and 1 black pansy. |
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