The Pagan Heart Kitchen Witchery Recipes

November-December 2005 Issue

Kitchen Witchery Recipes     This issue marks the winter festivals as we approach the winter solstice and New Year. In the past few issues I have mentioned the idea of eating within the season and touched on why I recommend it. This month I'd like to explain my philosophy a bit further, as well as recommend a few cook books that follow this principle. Eating fruits and vegetables, and even meat, fish, and dairy, when they are naturally due to be harvested is a holistic approach to health and nutrition. Not only does food in season usually taste a lot better, but it is nutritionally power-packed with what your body requires to not just survive the season, but thrive. It also means that food from your local region is better for you than seasonally appropriate produce from 10,000 miles away. What grows where you do is affected by the same seasonal changes, the same environmental stresses and fluctuations, the same climate. It responds to this - as do you - with the production of specific vitamins, minerals, phytochemicals, and nutrients. Oranges ripen naturally in late fall early winter - the peak time for us to boost our immune systems and help resist colds. Strawberries flourish in spring through to early summer offering us a powerhouse of vitamins to chase away the winter blues, fight off the last lingering colds, and set us up to enjoy the summer. If you are eating an orange in spring, either the winter season extended naturally through unusual weather, or (much more likely) the orange sat out a few months in cold storage. Picked prior to full ripeness, that fruit has stagnated. Wouldn't you much rather bite into a ripe and juicy strawberry? Mind you, that same strawberry 6 months late is likely to be tasteless and filled with water rather than sweet nutritious goodness. Same with tomatoes - only vine-ripened ones are packed with cancer-fighting lycopene. Storehouse tomatoes are not only tasteless but less nutritious. Aside from the nutritional value, and the taste, there is another reason to eat seasonally. As Pagans many of us try to live lives in harmony with nature. How harmonious is it to be eating food that is badly out of synch with the festival and deity you are celebrating? How aware of the rhythm of life can you be if your body is filled with unseasonal goodies? And finally, eating seasonal food from your region helps promote sustainability. Less fuel is used to transport food and store it, carbon emissions are reduced, and local economies are supported. Many people eat unseasonally because the food is readily available and we have been trained to expect to eat thus. You go down to the local supermarket and chances are the fruit and vegetable section doesn't change much month to month. It's easy to grab watermelon in winter if it's sitting there, precut and packaged. The thing is it is just as easy to eat seasonally, and much tastier. The foods available can be interesting and tantalizing. Some of the foods offered by winter's touch: apples berries broccoli Brussels sprouts cauliflower celery chard chestnuts cabbage citrus fruits - grapefruit, lemons, limes, mandarins, oranges, tangerines dried beans kiwis leeks mushrooms and fungi nuts persimmons pomegranates quince roasts, meat stews and soups root vegetables - beets, parsnips, potatoes, radishes, rutabagas, turnips winter greens winter squash         Arkansas Fried Green Tomatoes 3 green tomatoes 1 cup stone ground cornmeal 1 cup ll-purpose flour salt and pepper to taste 1 - 2 eggs 2 - 4 tbsp water Thinly slice tomatoes. Put cornmeal on a plate and the flour and seasonings in a bowl. Beat egg and water and put in another bowl. Dip tomato slices in flour, then egg, then cornmeal, coating well. Heat a frypan with 3/4 inch of oil and fry tomatoes - brown on each side, turning once. Drain well on paper towels. Australian "Colonial Goose" For those who don't like goose or turkey, why not try this tasty dish! 1 leg of lamb 2.5 oz fresh breadcrumbs 2.5 oz chopped bacon 8 tbsp finely chopped onion 1 tsp finely chopped parsley 1 tsp mixed herbs Pinch nutmeg 1/2 tsp lemon rind Salt and pepper 1 beaten egg Milk 1/2 cup barley Make a deep incision in fleshy part of leg. Mix all other ingredients well and then stuff the lamb. Tie up with string and roast for 15-20 minutes per pound. Goes well with the traditional root and green vegetables Bacon and Egg Pie 2 cups all-purpose flour 1 tsp salt 1/3 cup lard 3-4 tbsp cold water 12 slices thick cut bacon 6 eggs Sift flour and salt, cut up the fats, and rub them into the flour. Gradually add the water mixing it in with a knife until pastry forms and leaves the bowl clean. Turn onto a floured board, shape into a ball, and divide in 2. Grease a 10 inch pie plate, roll out one portion of the pastry and line the pie plate. Trim the rashers of any gristle and then lay out in the pastry to create the spokes of a wheel. Break an egg into each space. Roll out the rest of the pastry top the pie. Crimp the edges and lightly mark segments with a knife so that each person gets a rasher and an egg. Brush the top with milk. Bake 400 degrees F/ 200 degrees C for 40-45 minutes Baked Cider-Maple Squash With Apples Makes 6 servings 2 acorn squash 1 tsp salt 2 large cooking apples, unpeeled 1/4 cup butter 1/4 cup maple syrup 1/4 cup apple cider Half squash and remove seeds. Sprinkle with salt and place cut side down in a baking pan. Cover and bake at 375 degrees for 40 minutes. Peel and roughly chop. Cut apples in half, core, and chop. Place the squash and apple in a small baking dish, overlapping slightly. Melt the butter and stir in syrup and cider. Pour liquid over squash and apples and then bake for about 20 minutes or until tender, basting often Baked Ham with Orange Glaze I grew up with roast goose for Christmas - a German tradition that my husband dislikes. Since we both like a good ham, this is what we celebrate our winter solstice with. 1 large ham 3/4 cup orange marmalade 1 tbsp fresh ginger, minced 2 tsp Dijon mustard 1/2 cup ginger ale 6 tbsp orange juice, preferably with pulp 2 tsp brown sugar 1 tbsp cornstarch Follow the directions on the ham to prepare and heat it. As it is doing so, make the glaze. Mix the marmalade, ginger, and mustard. When the ham has 30 minutes left of heating time, brush the mixture over it, pour the ginger ale and 1/4 cup of orange juice into the pan, and turn the oven temperature to 425 degrees. Bake uncovered ham for 30 minutes, basting twice. Rest ham for 20 minutes, covered with alfoil, before slicing Heat the pan juices in a saucepan and stir in the sugar. Bring to the simmer. Stir the remaining juice into the cornstarch and add to the saucepan. Cook an additional few minutes to thicken. Serve over the ham Balsamic Roasted Carrots Makes 4-8 servings 2 lb of fresh carrots, peeled and sliced lengthwise 2 tbsp olive oil 1/4 tsp salt 2 tbsp balsamic vinegar Preheat the oven to 425 degrees F Mix oil and salt and toss with the carrots. Place in a shallow roasting pan and roast at 425 degrees, stirring occasionally, for 1/2 hour. They should be tender. Drizzle with the vinegar over the carrots and shake the pan gently to mix. Roast another 5-10 minutes to evaporate vinegar Bara Brith - Speckled Currant Bread 1 oz yeast 8 oz brown sugar Warm milk 8 oz butter 2 lb flour 6 oz sultanas 6 oz currants 4 oz candied peel 1 tsp salt 1/2 tsp mixed spice Mix yeast with a little sugar and warm milk. Rub the butter into the flour and then add the remaining ingredients. Make a well in the centre and add the yeast. Knead into a soft dough, cover and leave to double in a warm place, for 1 1/2 hours. Turn onto a floured board, divide into 4 small rounds, put into greased tins and bake in a moderate oven until cooked through and hollow sounding when tapped Basil Pesto 2 cups loosely packed fresh basil 2 tbsp toasted pine nuts 2 tbsp freshly grated parmesan 1 1/2 tsp minced garlic 1/2 tsp sea salt 1/4 cup plus 1 tbsp olive oil Freshly ground black pepper to taste Process all ingredients, except oil and pepper, until smooth. Then add the oil and pepper Beans and Greens 1 bunch of collards 1 cup butterbeans, limas, or black-eyed peas 1 sml onion, chopped 2 jalapeno peppers, seeded and chopped 1/2 cup white wine 2 bay leaves Pour the wine in a pot and add the rinsed beans, the bay leaves, and enough water to cover. Bring to the simmer. Shred the greens. Add the onions to the beans and cook until translucent then add the greens and the hot peppers and mix well. Put the lid and cook on high heat until the greens are wilted. Serve with a balsamic or apple cider vinegar Beef and Barley Soup Solstice Eve my family eats soup - warm and filling, it's not a heavy meal and leaves us better able to cope with the mountains of food the next day. The last five years or so it's been my Beef and Barley soup as per request. Served up with a fresh roll, this is a very tasty dinner. 3 tbsp olive oil 3 cloves garlic, minced 1 onion, chopped 1 lb lean beef, cubed 1/4 cup dry red wine 1 lb mushrooms, sliced 2 tbsp cornstarch 1/2 tbsp Worcestershire sauce (can substitute with Soy Sauce) 5 cups water 8 oz tomatoes, canned 2 cups root vegetables, cubed 1/2 cup fresh basil, chopped (or 1/2 tsp dried) 1/2 tsp cracked black pepper 8 oz pearl barley Heat oil and saute the garlic and onions until soft, then add the beef and brown. Add wine and stir, scrapping the browned bits from the pan to form a gravy. Stir in the cornstarch and then the remaining ingredients and bring to a boil. Cover and reduce to a simmer. Cook for 90 minutes, stirring occasionally Beef With Guinness 1/4 lb butter 1 lb beef chuck, cubed 1 large sweet onion, quartered a bouquet garni 1/4 tsp black pepper 1 cup beef stock 1 pint Guinness stout 1 lb potatoes, peeled and cubed 1/2 lb mushrooms, quartered 2 tbsp parsley Heat butter in a pan and brown the beef in batches and then set aside. Saute onion until softened then return the meat and add the bouquet garni, salt, pepper, stock, and Guinness. Bring to the boil and then put in a baking dish and cook, uncovered in a 350 degree F/170 degree C for 1 hour. Add potatoes and mushrooms and bake another 45 minutes then add salt and pepper to taste. Thicken sauce with butter and a little flour and garnish with parsley Braised Carrots With Fennel Vegetables 1 medium bulb fennel 1 cup chicken stock 2 cups thinly sliced small carrots 2 tbsp chopped shallots 1/4 cup chopped fresh parsley pepper Trim the stalk from the fennel bulb and chop. Reserve a few wispy fronds. Cut the bulb into 1/4-inch thick pieces about 1-inch long. Bring chicken stock to boil and add carrots, shallots, and fennel. Cover and simmer for 15 minutes until vegetables are tender and then uncover and boil to reduce liquid. Stir in the parsley and reserved fennel fronds and season with pepper to taste Brandy Sauce 1/4 cup butter 1 cup powdered sugar 2 tbsp brandy 2 egg yolks 1/2 cup cream Cream the butter and slowly add the sugar and then the brandy. Stir in the yolks and cream and then cook over hot water until it thickens to a custard Candied Cranberries These make an ideal addition to the traditional turkey meal, with ice-cream, or as a snack. 1/2 cup sugar 1/2 cup water 1/2 cup cranberries, firm and red Boil the sugar in the water until it forms a thread. While you are waiting, prick each cranberry twice with a needle. Then add the cranberries to the water and cook gently until the sugar syrup jellies upon being poked with a spoon. Remove the berries and rest on waxed paper until dry. Dip each one in granulated sugar and then store in the fridge in an air-tight jar Candied Orange Slices 4 oranges, peeled and quartered 2 cups sugar 2 cups water Make a syrup of the sugar and water and boil until it forms a hard ball when dropped in cold water. Remove from heat and dip the oranges. Drain them in a sieve over a bowl to reserve the excess syrup. When cooled and set, store in an airtight container in the fridge. The sugar should be collected - it will have an orange aroma and flavor and makes a nice addition to baking or coffee Cheesy Potatoes 8 potatoes, unpeeled 1/2 lb cheddar cheese, shredded Quart of milk, cut it with cream for a thicker, creamier dish Cracked black pepper Fresh nutmeg Boil the potatoes until tender and then chill in the fridge. Grate (using the large side). Layer potato, sprinkle of pepper, and cheddar two of three times. Pour the milk over the cheese layer, wrap in cling wrap, and refrigerate overnight. Grate nutmeg over the top and bake at Bake at 350 degrees F/170 degrees C for 1 hour until lightly browned Chilled Eggnog Makes 16 servings 1.5 quarts whole milk 1 1/4 cups sugar 1/2 tbsp all-purpose flour 5 eggs, slightly beaten 1 1/2 tsp vanilla whipped cream for garnish fresh grated nutmeg brandy, to taste Combine 1/2 quart of milk with the sugar and flour. Stir over medium-low heat until it starts to boil and reduce heat to low. Stir and cook for 2 minutes, and then remove. Beat eggs and whisk into the hot milk. Return to low heat and simmer, stirring, for 5 more minutes. Remove, stir in the rest of the milk, and cool. Add vanilla and brandy and chill for at least 1 hour. Serve garnished with whipped cream and nutmeg. Chocolate and Coconut Shortbread 7 oz butter 3.5 oz dark brown sugar 3.5 oz desiccated coconut 5 oz plain whole-meal flour 1.5 oz cocoa powder Melt the butter, remove from heat and stir in the sugar, coconut, flour, and cocoa powder. Spoon mixture into 2 7-inch ungreased tins, pressing down firmly. Bake at 350 degrees for 20-25 minutes, checking at 20 minute mark. Let cool in tin for a few minutes and then cut the shortbread into 8 pie pieces. Leave to cool fully before carefully removing Coconut Macaroons 9 oz desiccated coconut 9 oz sugar 1 tsp cornflour 5 egg whites Grated rind of one lemon Whisk egg whites until stiff and peaky. Slowly add sugar and whisk until shiny. Carefully fold in coconut, cornflour and rind. Dollop spoonfuls on a flour-dusted baking tray and cook in a slow oven for 20 minutes Cornbread Stuffing Unlike my sister I cheat with my stuffing. My mother probably rolls in her grave each year when I make the goose - she always cooked up a smorgasbord of tasty delicacies from scratch. Actually, my no longer being Christian is possibly less traumatic than my stuffing.... The reason being that my family is not big on goose while I am not keen on turkey. So we compromise with ham. And since cornbread stuffing is a childhood favorite for my DH, I make a batch for him and the kids 16 oz package commercial cornbread mix, cooked as per instructions 1 tbsp olive oil 3 cloves garlic, minced 1 small onion, diced 3 stalks celery, diced red bell pepper, diced 1 tbsp dried sage 2 eggs, beaten 2 cups chicken broth Crumble the cornbread and measure out 3 cups. Saute the vegetables in the oil. Mix the cornbread, vegetables, sage, eggs, and stock in a bowl. Place in a 9x13 inch, greased baking dish and cook at 350 degrees in the oven for 30 minutes Cream of Chicken Soup with Wild Rice and Mushrooms 1 1/3 cups wild rice 1 chicken-worth of pieces, skinless but with bones 7 cups water 1 cup chopped celery 1 cup chopped onion 2 tbsp olive oil 1 cup shiitake mushrooms, cleaned, trimmed, and sliced 2 tsp chicken stock powder Coarsely ground black pepper to taste 1/2 cup butter 1/2 cup all purpose flour 4 cups whole milk 3/4 cup white wine Cook the wild rice according to package directions, but remove from heat 15 minutes before it's done. Drain and set aside. Place the water and chicken in a large stockpot and bring to a boil. Reduce to a simmer, cover, and cook for two hours. Remove the chicken and let cool enough to debone and chop. Skim fat from the broth and reserve liquid. Throw the celery and onion into the (unwashed) stockpot and saute until softened, and then add mushrooms and cover Cook for 10 minutes and then add the broth, wild rice, chicken stock powder, and pepper. Simmer for 30 minutes. Melt the butter over medium heat and stir in the flour until smooth. Whisk in the milk and thicken. Add a little broth to thin it, stirring constantly, and then add to the stockpot, along with the chicken and wine Cream of Fennel, Leek, and Carrot Soup 1 tbsp olive oil 2 leeks, trimmed and chopped 2 cloves garlic, finely chopped 2 bulbs fennel, or 3 stalks celery, trimmed and chopped 2 carrots, chopped 1 potato, peeled and chopped 5 cups chicken stock 1/4 tsp pepper 1/2 tsp chopped fresh thyme Salt, to taste 1 cup croutons Heat oil in large saucepan and add leeks, garlic, fennel, and carrots and cook gently until vegetables are beginning to soften. Add potato, stock, pepper, thyme, and salt and bring to the boil. Reduce heat, cover and simmer gently for 20 to 25 minutes, until vegetables are very tender. Puree until very smooth. Taste and adjust seasonings if necessary. Serve sprinkled with croutons Creamed Sweet Corn Makes 4-8 servings 6 ears fresh corn 4 scallions 2 tbsp unsalted butter 1/3 cup water 3/4 tsp salt 1/4 cup light cream 1 cup cherry tomatoes, halved Cracked black pepper 1 tbsp fresh basil, minced Cut the kernels from the cobs and place in a bowl. Slice the scallions, separating the whites and the greens. Melt the butter over medium heat and saute the white scallion pieces until softened. Add corn, water, and the salt. Bring to a simmer and cook until tender. Add the cream and bring to the boil. Cook uncovered until thickened then stir in the greens, basil, and the tomatoes. Season with black pepper and serve. Curried Pumpkin Soup 1 tbsp butter 1/2 cup onion, finely chopped 1 clove garlic, minced 1/2 lb fresh mushrooms, sliced 2 tbsp all-purpose flour 1 tsp curry powder 2 cups chicken stock 14 oz cooked pumpkin 1 tbsp honey freshly grated nutmeg 2 cups milk Melt the butter and saut? the onion, garlic, and mushrooms until softened. Stir in the flour and curry powder and cook for 1 minute over low heat, stirring, until well blended. Gradually add stock, whisking until smooth, and then the pumpkin and honey. Season with nutmeg to taste. Simmer for 15 minutes, stirring occasionally. Refrigerate overnight. Add milk and heat until hot Edible Gingerbread Ornaments 1/2 cup butter 6 tbsp sugar 1/4 brown sugar 1 egg 1/2 cup molasses 1/2 tsp salt 1/4 tsp baking soda 2 tsp cinnamon 1 1/2 tsp ginger 2 cups flour 2 tsp baking powder Cream the butter with sugars, molasses and egg yolk. Mix all remaining ingredients together, except egg white, and stir into butter mixture to form stiff dough. Chill for 1 hour, then roll out on a floured surface to 1/8-inch. Use cookie cutters to cut out appropriately festive shapes and a straw to punch out a hole near the top. Brush lightly with egg white. Bake on a greased cookie tray at 350 degrees for 8 minutes until crisp and then cool. Ice to resemble ornaments and thread with cord Hang on tree and then eat as desired Figgy Pudding 1/2 lb figs, chopped 1 1/4 cups breadcrumbs 1 cup almonds, blanched, skinned, chopped 1 cup of brown sugar, loosley packed 1/2 cup candied grapefruit peel 1/4 cup candied lemon peel 3 tbsp butter, melted 4 eggs, beaten 1/2 tsp cinnamon 1/4 tsp nutmeg Mix the figs with the breadcrumbs. Brown the almonds. Mix all ingredients together and pour into a greased mold or bowl. Bake at 325 degrees for 1 hour. Serve with brandy sauce and fresh cream Fruit Jewels 1 1/2 cups all-purpose flour, stirred 1/2 tsp baking soda 1 tsp nutmeg 1/2 tsp salt 1/2 cup shortening 1 cup light brown sugar, firmly packed 1/2 tsp vanilla extract 1 egg 2 tbsp milk 1/2 cup chopped nuts 1/3 cup chopped candied cherries 2 tbsp chopped candied fruits 2 tbsp chopped candied peels Sift flour with baking soda, nutmeg, and salt. Beat the shortening, brown sugar, vanilla, and egg until well-blended. Stir in half the flour, then milk, then the remaining flour. Mix in the nuts, fruits, and peel. Drop tablespoonfuls onto greased baking sheets and press flat. Bake at 375 degrees for 10 to 12 minutes Fruited Golden Rice 1 cup raw long grain rice 1 tbsp oil 2 cups chicken stock few stands of saffron, optional 1 tsp salt 1/2 cup softened dried cranberries 1/4 cup slivered almonds Heat raw rice in pan with oil, stirring constantly for a few minutes to colour the rice golden. Add the stock, saffron, and salt. Bring to a boil then cover and simmer until rice has absorbed the liquid. Remove from heat and stand 5 minutes. Stir in nuts and cranberries and fluff with a fork. Fudge This is the influence (and recipe) of my mother-in-law and I have never looked back! Fudge is a gift from the gods. My excuse is always that it makes a great gift - but I make it because I love the taste. 4 cups sugar 1 cup butter 14.5 oz evaporated milk 12 oz semisweet chocolate chips 2 cups mini marshmallows 1 cup chopped pecans 1 tsp vanilla essence Put the sugar, butter, and milk into a heavy saucepan and bring to the boil. Boil for 10 minutes, stirring constantly. Remove from heat, stir in the chips, marshmallows, nuts, and essence. Pour into a greased 9x13 inch pan and cool. Cut into squares and store in an air-tight container. German Gingerbread Men Gingerbread is a very traditional treat for the December festivities and I seem to spend the month making batches every few days. Golden syrup is not easy to find in the States - I have mine sent over by relatives. But if you can obtain it do so. It imparts a very different flavor to the gingerbread. Otherwise, try to create your own version by substituting it with 2 parts light corn syrup and 1 part molasses or equal parts of honey and light corn syrup. It won't taste as good, but the gingerbread will still be tasty. Maple syrup also makes a good substitute - only it's a bit expensive. 2 1/2 tbsp golden syrup 1/2 cup butter 1/2 cup brown sugar, lightly packed 1 egg yolk 2 cups flour 1 tsp bicarbonate soda, free of lumps 3 tsp ground ginger (you can double or triple this for a stronger taste) extra flour for rolling pastry currants icing Soften the syrup in a bowl of warm water. Cream the butter and sugar, then beat in the yolk. Beat in the syrup. Slowly stir in the flour, soda, and ginger and then roll out on a floured surface and knead into a dough. Roll out to 1/3 inch and cut out the men (and women if desired). Press currants in to form eyes and buttons and then cook on a greased tray, inch apart, at 350 degrees for 12-15 minutes. Cool on tray then add icing mouths. Goose Makes 4-8 servings 4 cups bread cubes, toasted 2 med. navel oranges, peeled diced 1 lge apple, peeled, cored, and chopped 1/2 cup golden raisins 1/2 cup chopped pecans 2 tbsp orange juice 1 tsp salt 1/2 tsp ground nutmeg 10 to 12 lb farm goose Toss bread cubes, oranges, apple, raisins, pecans, orange juice, salt, and nutmeg. Cover and stand at room temperature for an hour then toss again. Wash and pat dry the goose, including the body cavity. Lightly rub with salt and then stuff with the bread stuffing. Prick legs and wings with a knife all over. Place goose on a rack in a shallow roasting pan and bake at 325 for 3 3/4 to 4 1/4 hours, basting with the drippings from time to time. Serve Irish Coffee 2 tsp sugar 2/3 cup hot brewed coffee 2 tbsp Irish whiskey whipped cream grated chocolate Mix the first three ingredients and the top with a generous dollop of cream and grated chocolate Irish Shamrocks After you make these, give them away to friends and family for good luck and good health. 9 oz plain flour 9 oz butter 9 oz sifted caster sugar 1 oz ground almonds Peppermint Icing Sift flour and rub in butter. Mix sugar with almonds and mix into the buttered flour. Roll out thinly and cut into shamrock shapes. Cook at 375 degrees F/190 degrees C for about 10 minutes until golden. Ice. Peppermint Icing 3 oz icing sugar 3 tbsp cold water 2 drops peppermint essence Place icing in bowl, add water and essence, and mix thoroughly Irish Soda Scones 3 cups plain flour 1 tsp cream of tartar 1 cup of buttermilk (can use milk if necessary) 1 tsp salt 1 tsp baking powder Stir the dry ingredients together. Form a well centre and add enough buttermilk to make a soft dough. Knead lightly on a floured board until the dough is smooth. Then roll out to 1/4 thick and cut into rounds. Place on greased baking sheet and bake at 390 degrees F/ 200 degrees C for 15 minutes Kourabiethes - Greek shortbread 16 oz flour 1 tsp baking powder 16 oz unsalted butter 6 oz sugar 1 tbsp ouzo 1 tsp vanilla 2 egg yolks 1/2 cup ground almonds 2 tsp cinnamon icing sugar and cloves Double sift the flour and baking powder. Cream the butter and sugar, and add ouzo, vanilla, egg yolks, nuts, and cinnamon. Mix in the flour to make soft but firm dough. If too dry, add another yolk. Break off small pieces, shape into rounds, and place on floured baking tray. Poke a clove into each one and bake at 350 degrees for 20 minutes and while still hot, sprinkle with icing sugar Lamb Stew With Pearl Barley 3 lb leg of lamb, cubed 2 tbsp vegetable oil 1.5 potatoes, peeled and cubed 4 large carrots, peeled and cubed 2 medium onions, peeled and cubed 1 medium turnip, peeled and cubed 1 bay leaf 1 tbsp fresh thyme, chopped 10 cups chicken stock 2.5 potatoes, peeled and quartered 1/2 cup pearl barley 1 cup green onions, chopped Sprinkle lamb with salt and pepper. Heat oil over medium-high heat. Brown lamb in batches and remove. Stir the cubed vegetables, bay leaf, and thyme in the oil, coating thoroughly. Add lamb and chicken stock to cover. Bring to boil and reduce to a simmer. Cover and simmer for 20 minutes, stirring occasionally. Uncover and continue simmering for 20 minutes until liquid thickens. Add quartered potato and simmer a further 1/2 hour Bring remaining stock (about 4 cups) to simmer. Add barley, cover, and simmer over medium heat until barley is tender. Stir into the stew and simmer about 5 minutes. Add green onions and season with salt and pepper Lobster Bisque Spending time living in New England helped me learn to appreciate the wonderful aromas of hearty seafood dishes during the cold months. My husband's family traditionally has lobster bisque on the eve of the solstice that was always made by his gran. When our children are older it is a tradition I hope to pass on to them. 1 cup chicken broth 2 medium onion, chopped 1 Tbsp. minced garlic 2 Tbsp. butter, salted 2 tablespoons all-purpose flour 2 cups half and half 3 Tbsp. tomato paste 1/2 teaspoon salt 1 1/2 pound cooked and cubed lobster meat 1 Tbsp. Worcestershire sauce 1 pinch ground cayenne pepper In a small frying pan place 1/4 cup chicken broth, onion and garlic. Cook over a low heat for about 8 minutes. In a medium size pot over medium heat melt the butter. Slowly whisk in the tomato paste then flour. Whisk until a creamy mixture is created. Gradually pour in stock, whisking constantly. Whisk in half and half, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled. If desired you may blend half of the completed bisque and then add back into the pot for a heartier consistency Midwinter Day Yule Cake Yule is an interesting time in my family. Although we are Saxon in practice, with my father being English descended from Germans and Brits (with his focus being upon the Saxon heritage) and my mother being Irish, there are a few clashes from time to time. But there are also a large number of wonderful benefits - food being a significant one in my eyes. This recipe is pretty simple as far as Yule cakes go, but a favorite. My father is the one to cook it, not allowing any of us to help. The funny thing is that generally we call these cakes "Swiss rolls" - just don't let Dad hear you say that about his precious "Yule Log". Cake: 3oz self-raising flour 3oz caster sugar 2 eggs 1 tsp mixed spice (cinnamon, nutmeg, and ginger work well) 3oz currants A drop of milk Filling: Jam (strawberry or raspberry is delicious) Lemon curd Almond Paste: 4oz ground almonds 4oz icing sugar, sifted 4oz caster sugar 1 large egg Chocolate icing: : Lemon juice 2.5 oz softened butter, unsalted 4 tablespoons cocoa 8oz icing sugar, unsifted 3 tbsp hot scalded milk 1 tsp vanilla essence Cake: Whisk the eggs and the sugar until thick and creamy. Gently fold in the flour, a bit at a time and then spread the batter on a well-greased 9 x 12 inch cake tin. Bake in a hot oven (210 degrees C/425 degrees F) until cooked - about 7 minutes. Tip out onto greaseproof paper dusted with some castor sugar, fold in one of the short ends, and gently roll into a loose coil. Fold the paper around it and leave for a minute or two then unfold, spread the filling, and reroll Almond Paste: Beat the egg. Mix the dry ingredients and add the egg and enough lemon juice to form a malleable paste. Knead until smooth on a board dusted in icing sugar. Roll it out to about 1/4 inch and cut out two circles the diameter of the roll. Use filling to attach them. Use the remaining paste for decoration Chocolate Icing: Melt the butter and cocoa together and then stir in the remaining ingredients. Beat until thick. Spread over the roll and use a fork to create the look of bark. Use the almond paste to form shapes and forms. These should be things you would offer to the fire. Symbolic sacrifices, offerings and dedications, things to be banished or blessed. Then dust with icing sugar Nutmeg Rolls Roll: 1 cup butter, softened 2 tsp vanilla 3/4 cup sugar 1 egg 3 cups all-purpose flour 1 1/2 tsp nutmeg 1/4 tsp salt Glaze: 1/3 cup butter 1 tsp vanilla 2 tsp rum or rum extract 2 cups powdered sugar 2 tablespoons light cream Cream butter with vanilla and gradually beat in sugar. Beat the egg, then stir in the flour, nutmeg and salt. Add to the butter mixture and stir well. Divide into 14 equal portions. On a sugar dusted board shape each portion into a roll 12 inches long and 1/4 inch wide. Then cut into 2-inch lengths and place on a greased cookie sheet. Bake at 350 degrees for 12 minutes. Cool on a rack before covering with glaze and sprinkling with nutmeg. Glaze Preparation Cream: butter with vanilla. Add rum and blend in sugar and cream. Beat until smooth Parsnips with Walnuts and Madeira 2 lb parsnips 2 fl oz dry Madeira 4 fl oz double cream 1 1/2 oz butter sea salt black pepper 2oz walnuts, chopped Cut parsnips into 1-inch pieces and steam for 20 minutes until tender. Add Madeira, cream, and 1 oz of butter, season and mash. Grease a baking dish and spoon in the mashed parsnips. Dot with rest of butter and sprinkle walnuts over the top. Bake at 375 degrees F for 20 minutes. Potato and Leek Soup 1 stick butter 2 leeks 1 medium onion, peeled and chopped 2 cloves garlic, peeled and chopped 2 large potatoes, peeled and chopped 2 cups chicken stock 1/2 cup thickened cream Cracked black pepper to taste Dash Worcestershire sauce Melt the butter and saute leeks, onions, and garlic until soft. Add the potatoes and stock and bring to a boil. Simmer partially covered, for 30 minutes. Puree and then bring to the boil and simmer an additional 5-10 minutes. Stir in cream, Worcestershire sauce and pepper and serve Potato and Mushroom Gratin 2 cups milk 1 cup whipping cream 2 cloves garlic 6 sprigs fresh thyme, divided 2 bay leaves, divided 2 tbsp olive oil 3 lb fresh chanterelle mushrooms, sliced (use Portabello for a different flavor) 1 leek, cut in rings salt and freshly ground black pepper to taste 3 lb baking potatoes, sliced paper-thin 3 tbsp parsley, chopped 3 tbsp chives, chopped 1 cup Asiago cheese, grated 1/2 cup barley Mix the milk, cream, garlic, half the thyme, and 1 bay leaf in a pot over medium-low heat. Bring to a rapid simmer, remove, cover, and allow it to steep. Heat the oil in a frypan and add the remaining thyme and bay leaf. Saute the mushrooms and leeks until all liquid is evaporated and season with salt and pepper. Butter a large casserole dish. Layer one third of the potatoes on the bottom so they are overlapping. Season with parsley, chives, salt and pepper Spread half the mushroom mixture over the top. Repeat with another 1/3 of the potatoes, and then the mushrooms, and finish with the final 1/3 of potatoes. Press the layers down with a spatula to condense. Strain the milk free of herbs and pour over the potatoes and then sprinkle with the Asiago cheese. Cover with foil and bake 375 degrees for about an hour, or until the potatoes are fork tender. Uncover and bake an extra 15 minutes until the gratin is golden around the edges. Let stand ten minutes before serving Roast Goose Stuffing Note: do not pack the stuffing too firmly - some air space allows the heat to circulate and the meat will cook better as a result. To create a unique flavour, try a double stuffing method. The breast and neck make a good area to stuff with aromatic herbs and vegetables while the cavity works well with a vegetable/meat mixture. To open up the neck and breast, use your fingers to separate the skin and meat of the neck and upper breast. This will stretch a little and create a nice pocket for stuffing. Stuffing for the breast and neck 8 oz breadcrumbs 8 oz carrots, celery, shallots or onions, diced 4 oz white of leek, diced 1 oz butter six fresh sage leaves, chopped roughly 2 large sprigs parsley, chopped roughly 2 oz cooked/tinned chestnuts, diced zest of half a lemon sea salt and freshly cracked black pepper 1 egg hot water to moisten Saute the vegetables to soften, add the leeks and cook an additional minute. Cool and process. Add the herbs, breadcrumbs, and chestnuts and mix, then the salt, pepper, and zest. Stir in the egg and sufficient water to create a firm stuffing. Stuff the neck and breast pocket and secure closed with cooking twine or a skewer. Stuffing for the cavity 8 oz chopped onion, carrot, celery sea salt and freshly cracked black pepper herbs of choice, chopped roughly 16 oz good quality sausage meat Mix the ingredients and loosely stuff the cavity. Roast the goose as normal and serve with the two stuffings Roasted Tomatoes 12 firm tomatoes Olive oil Sea salt Freshly ground black pepper 2 tsp dried thyme Slice each tomato in quarters. Squeeze out the seed pockets. Spread over an oiled baking sheet, brush with olive oil and sprinkle with salt, pepper, and thyme. Bake at 275 degrees until dehydrated - about two hours. Do not scorch Spiced Coffee Makes 4 servings 3/4 cup water 2 tbsp brown sugar 2 cinnamon quills or 1 tsp ground cinnamon 3 long strips of fresh orange peel 4 cups coffee, strong and hot Boil water and stir in the sugar, cinnamon, and orange peel. Remove from heat and stand for 5 minutes before straining into the hot coffee. Serve, garnished with orange peel Teisen Fel - Honey Cake 1/2 lb flour 1 tsp cinnamon 1/2 tsp bicarbonate of soda (baking soda) 4 oz butter 4 oz brown sugar 1 egg, separated 4 oz honey A little milk Castor sugar for dredging Sift the flour, cinnamon, and bicarbonate of soda. Cream butter and sugar and beat in the yolk, and then add the honey gradually. Stir in the flour, adding a little milk as required. Whisk the egg white into a stiff froth, and fold into mixture. Half-fill muffin tins with the mixture, dredging the top of each with castor sugar. Bake in a hot oven for 20 minutes until toothpick comes out clean. When ready sprinkle a little more sugar Wild Goose 1 cooking apple, cored and cut into wedges 1 navel orange, unpeeled, cut into eighths 6 pitted dried prunes, chopped 7 lb wild goose 2 envelopes dry onion soup mix 2 cups dry red wine 2 cups water Currant Sauce 1/4 cup red currant jelly 1/4 cup tomato sauce 1/4 cup port wine 3 tbsp Worcestershire sauce 2 tbsp butter Mix the fruit and spoon into the cavity of the goose. Put the goose into a prepared oven cooking bag, breast side up. Mix soup with wine and water and pour into the bag. Seal the bag closed, cut 6 small slits in the top and place in a large shallow roasting pan. Bake at 350 degrees F/175 degrees C for 3 to 3 1/2 hours. Serve with the currant sauce For the Currant Sauce, mix all ingredients in a small saucepan and heat, stirring constantly, until it simmers Wreath Cookies For those hectic days where you need a batch of cookies but don't have much time, these are ideal (although a little gooey). : 1/2 cup butter 3 cups miniature marshmallows 1/2 tsp almond extract 1/2 tsp vanilla extract 1 tsp green food color 4 cups corn flakes Melt the butter in a saucepan and then stir in the marshmallows until creamy smooth. Remove from heat and add the extracts, coloring, and corn flakes. Using a spoon, scoop out portions and quickly shape into a wreath. Decorate them with colored balls and non-pareils Yuletide Pudding Pudding is a very traditional English dish for the winter festivities. Usually it is doused in brandy and set on fire just before being served - which creates a delightful spectacle and is very appropriate to those of us celebrating the return or rebirth of the sun. Bake small (non-toxic) charms into the pudding for the diners, and decorate with a sprig of holly 4oz flour 1/2 tsp mixed spice 1/4 tsp ground nutmeg 8 oz fresh breadcrumbs 10 oz shredded suet (if you can't get fresh suet, vegetable lard will do) 8 oz soft brown sugar 12 oz each raisins and sultanas 2 oz mixed peel, chopped 2 oz walnut halves Grated rind of 1 small orange 4 eggs, beaten 2 fluid oz brandy 1/2 tsp almond essence 1/4 pint milk Cream and vanilla ice-cream for serving Sift the flour and spices into a bowl, stir in the breadcrumbs, suet, sugar, dried fruit, peel, nuts, and rind. Add eggs, brandy, almond essence, and milk and mix well. Scoop into a 4-pint greased pudding pot. A bowl that is half a sphere in shape will also work in place of an official "pudding pot" - grease the bowl and line the base with greaseproof paper. Cover with buttered greaseproof paper that has been pleated once to allow pudding to rise and secure with string. Place in a steamer over a pan of boiling water and cover. Steam for 6 hours, replenishing water as it boils away. Remove and let cool. Tip out of pudding pot into a bowl, wrap in foil, and store in a cool place Before serving, place covered bowl in a deep baking dish filled with water and heat in a moderate oven for 2 hours. Turn out into a warm dish and serve with cream and ice-cream

Index for Kitchen Witchery Recipes

Index for Food of the Gods

Index for The Magical Foods We Eat

Index for Easy Family Recipes

Index for Munchkin Munchies Recipes

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The Pagan Heart Various Quotes     Herbal Harmony Interesting snippets of herbal lore and legend     Frankincense: I find it fascinating to reflect on the fact that frankincense is used in herbalism to slow and deepen the breath, calming the coughing impulse in chronic bronchitis & other lung infections. Historically, Frankincense was burned as incense to repress coughing in crowded churches, where large groups of people would congregate and likely spread disease. The very constituents in frankincense that deepen the breath & calm coughs and provided a practical approach to managing outbreaks of influenza & other chronic upper respiratory diseases, were at the same time creating a prayerful, meditative state in the people congregated. Hence, the association even to this day of Frankincense being burned as incense in Churches & other high ritual services. From Farmaesthetics: Herbal Histories, Facts & Folk Lore Sunflowers were so important in daily life among Native Americans that they took on a significant role in ceremonial dances. Sunflowers symbolized strength and endurance. During the Lakota sun dance ceremony that lasted for several days, dancers wore large medallions shaped like sunflowers around their necks as they danced continuously throughout the ceremonial event. From Vegetarians in Paradise "Blackberry Winter" is a cold spell that occurs while blackberries are in bloom (early May in Kentucky). This folklore recognizes another, but less severe, return of a continental polar air mass after maritime tropical air masses have begun to dominate. From the Kentucky Climate Center At first, only the Siberians enjoyed their native chives. The story is told that when they heard of the approach of Alexander the Great (356-323 B.C.) when he was still a few thousand miles away, they appealed to him with the only treasure they had - chives - in honor of his upcoming marriage to Princess Roxana. The gift was deemed especially appropriate since the herb was reputed to be an aphrodisiac. From Gardening The kohl, or black powder with which the Egyptian women paint their eyelids, is made of charred Frankincense, or other odoriferous resin mixed with Frankincense. Frankincense is also melted to make a depilatory, and it is made into a paste with other ingredients to perfume the hands. From Botanical.com Guests of an East Java plantation will almost certainly be offered Kopi Luak for breakfast. The secret of this delicious blend of coffee, usually explained only after the guest has drained his mug to the last drop, lies in the bean selection, which is performed by a luak, a species of civet cat endemic to Java. The luak will eat only the choicest, most perfectly matured beans which it then excretes, partially digested, a few hours later. Plantation workers then retrieve the beans from the ground, ready for immediate roasting. From Urban Legends The Indian Sun or golden floure of Peru is a plant of such stature and talnesse that in one Sommer being sowne of a seede in Aprill, it hath risen up to...fourteene foot in my garden, one floure was in weight three pound and two ounces, and crosse overthwart the floure by measure sixteene inches broad. John Gerard, 1597 By crawling beneath a blackberry bush, a man can catch sight of his future beloved's shadow. To Improve Memory: The whitest of frankincense beaten fine, and drunk in white wine, wonderfully assists the memory, and is profitable for the stomach, also. From Irish Folk Cures Gypsies use chives in fortune telling rituals. Native Americans valued all parts of the sunflower for its healing properties. For cuts and bruises, the juices from the stem were applied directly to the injured areas. They made a liniment by boiling the roots and applying the warm liquid to relieve any inflammation, pain and itching from poison ivy, snakebites and rheumatism. The seeds were used as a diuretic, as relief for constipation, chest pain, and ulcers, to rid the body of worms, and to cure warts. From Vegetarians in Paradise ~ Callum's Herbaria, Issue #7     In Greek mythology, Gaia, or Mother Earth, presented a tree with golden apples to Zeus and his bride Hera on their wedding day. Guarded by Ladon, a serpent who never slept, the apple tree was in the garden of the Hesperides, daughters of the Evening Star. These golden apples became involved with many tales of love, bribery and temptation ranging from the abduction of Helen of Troy to the defeat and marriage of Atlanta. The sexual and romantic connotations of the apple were powerful reasons why apples came as dessert at the end of the meal. They not only tasted heavenly and were good for digestion but were regarded as a cunning transitional aphrodisiac for the pleasures that followed. Is it any wonder that apples became the most sought after fruit on earth? They have taken their rightful place in the pleasure gardens of the wealthy throughout the world in spite of the almost instinctive knowledge that eating them may lead one to a life of chaos and destruction. From Great Moments in Apple History A herb (pronounced "urb" in (The English language as used in the United States) American English and "hurb" in (Click link for more info and facts about British English) British English) is a (A living organism lacking the power of locomotion) plant grown for culinary or medicinal value. The green, leafy part of the plant is typically used. General usage differs between culinary herbs and medicinal herbs. A medicinal herb may be a shrub or other woody plant, whereas a culinary herb is a non-woody plant. By contrast, (Any of a variety of pungent aromatic vegetable substances used for flavoring food) spices are the (A small hard fruit) seeds, (Click link for more info and facts about berries) berries, (Tough protective covering of the woody stems and roots of trees and other woody plants) bark, ((botany) the usually underground organ that lacks buds or leaves or nodes; absorbs water and mineral salts; usually it anchors the plant to the ground) root, or other parts of the plant, even leaves in some cases. Culinary herbs are distinguished from (Edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant) vegetables in that they are used in small quantities and provide ((physics) the kinds of quarks and antiquarks) flavor rather than substance to (Any solid substance (as opposed to liquid) that is used as a source of nourishment) food. From Herb: Facts, Ingo, and Encyclopaedia One Chinese ancient said that if you took cinnamon with toads’ brains for seven years, you would be able to walk on water, look young forever, and never die. While you may have a problem getting your hands on a pound of toads’ brains, the active ingredient, cinnamon, is readily available. From the Plant Botanic 401 B.C. - Greek historian and essayist, Xenophon is so inspired by walled fruit gardens throughout the Persian empire that he establishes one on his own estate in Greece. He then proceeds to coin a new Greek word from the Persian pairidaeza, or walled garden, later becoming the Latin paradisus, and finally the English paradise. From Great Moments in Apple History Moreover the Lord spake unto Moses saying, Take thou also unto thee principal spices, of pure myrrh five hundred shekels, and of sweet cinnamon half so much, even two hundred and fifty shekels, and of sweet calamus two hundred and fifty shekels, And of cassia five hundred shekels, after the shekel of the sanctuary, and of oil olive an hin: And thou shalt make it an oil of holy ointment, an ointment compound after the art of the apothecary: it shall be an holy anointing oil. From Exodus 30:22-25 "The wines that were the most esteemed among the ancient Romans were those perfumed with myrrh, as mentioned in the play of Plautus, entitled the 'Persian,' though we find it there stated that calamus ought to be added to it.... Fabius Dossennus quite decides the question, in the following line:— 'I sent them good wine, myrrh-wine'; and in his play called 'Acharistio,' we find these words: 'Bread and pearled barley, myrrh-wine too.'" From Pliny, Natural History, Book XIV, 15 INSECT BITES: Take one part honey to two parts of lukewarm water and add a small teaspoon of cinnamon powder, make a paste and massage it on the itching part of the body slowly. It is noticed that the pain recedes within a minute or two. From Advanced Health Plan ~ Callum's Herbaria, Issue #8     Herb Butters: During the Middle Ages butter was wrapped in sorrel leaves and emersed in earthenware pots filled with salt water. The reason was to keep the butter fresh tasting and the sorrel would impart it's sour lemony flavour to the overall taste. This was undoubtedly the beginning of the cook's knowledge about herbal butters. The most simplest of herb butters is using unsalted butter, creamed to a soft stage with chopped herbs added, a little lemon juice adding salt and pepper to taste. The butter is hardened and molded into log or ball shapes for use at the table. Add to vegetables, fish and meats as a garnish or spread on bread and you will experience the beginnings of your culinary delights.... Basic Recipe for Herbal Butter * 1/2 pound unsalted butter * 5 tablespoons fresh herbs, chopped or 5 teaspoons of dried herbs * 1 teaspoon of lemon juice salt and white pepper to taste Freeze up to 6 months. Combinations: Dill, parsley, lemon rind, lemon basil (good on fish and vegetables) Thyme, garlic, oregano, chives, parsley, basil (for tomatoes, zucchini or beef) Tarragon, savory, lemon zest (for fish, chicken or eggs) From: A Purposeful Harvest of Culinary Delights Chamomile has an ancient history as the gardener's friend. Planted by a sickly plant, chamomile seems to have a healing effect and helps restore its companion. However, care must be taken to remove the chamomile when the other plant has recovered as otherwise it will often sicken once more and die. An evergreen branch nailed to the rafters in a new home brings good luck Nails should never be hammered after dark as the din will rouse the tree gods in anger ~ Callum's Herbaria, Issue #9     "Gyngerbrede: Take a quart of hony, & sethe it, & skeme it clene; take Safroun, pouder Pepir, & throw ther-on; take grayted Bred, & make it so chargeaunt that it wol be y-lechyd; then take pouder Canelle, & straw ther-on y-now; then make yt square, lyke as thou wolt leche yt; take when thou lechyst hyt, an caste Box leves a-bouyn, y-stykyd ther-on, on clowys. And if thou wolt haue it Red, coloure it with Saunderys y-now." From: Thomas Austin's C15th cookbook, 1888 - complied from various English manuscripts c. 1425-1450 Tarragon originated in Siberia, and was introduced to France in the 15th century by the Arabs. They'd been using it since the 13th century. The people of the Middle Ages believed tarragon could cure snake bites through sympathetic magic - the roots are serpentine shaped. Tarragon's species name dracunculus comes from the Latin draco and the Greek drakoon - meaning dragon - as the Medieval people thought it repelled dragons and other serpent-like creatures. C8th Arab apothecaries in Baghdad sold Indian sandalwood from their drug stores. "The oak in general is a slow growing tree of imposing stature and lives to an incredible age. On average the tree will reach heights of 110 feet (33 meters) with girths of some 30 – 40 feet (9 – 12 meters) but there have been some notable exceptions down through the centuries. The most famous perhaps is the Major Oak in Sherwood Forest, once associated with Robin Hood. Still standing today though it requires support to prevent its collapse, it measures 64 feet (20 meters) around its girth. The Fairlop Oak in Hainault Forest measured 36 feet in girth, the spread of its branches extending above it reach out to some 300 feet in circumference. The trunk of the Newland Oak in Gloucestershire measured 46 feet 4 inches at 1 foot from the ground. The Courthorpe Oak in Yorkshire reportedly had the extraordinary girth of 70 feet, and tales from history tell us that King Arthur's Round Table was made from a single slice of oak, cut from an enormous bole." From: In Worship of Trees Although sandalwood has been in use for over 4,000 in the East, the Western world has only succumbed to its charms over the last century. "The Sandalwood is considered a parasitic tree because its roots burrow into the roots of surrounding trees to extract water and minerals, eventually killing the surrounding vegetation." From: Essential Oils "The essential oil is found in the heartwood and in the roots of mature Sandalwood trees. It takes 60 years to reach full maturity, and the amount of oil in trees less than 30 years old is minute. Therefore, trees less than 30 years are never harvested." From: Essential Oils ~ Callum's Herbaria, Issue #10 Lavendin Water: Gather the lavendin flower heads and trim off the stalks. Dry them in a warm dark place on brown paper, making sure they are not touching each other. Place in a stoppered bottle and cover with a good quality white vinegar. Leave this bottle on a windowsill in the sun and shake vigourously each day. After a week drain the liquid through a coffee filter and discard the flower heads. Scented Water: Dry 8 ounces of rose leaves and 2 ounce each of lavender heads and jasmine flowers. Place in an aitight bottle with 2 pints of good quality white vinegar and shake thoroughly. Add 1/2 pint of rose water and shake again. Leave this bottle on a windowsill in the sun and shake vigourously each day. After two weeks drain the liquid through a coffee filter and discard the flower heads. "The Totonaca Indians of the Gulf coast of Mexico were probably the first people to cultivate vanilla. The Aztecs took their knowledge of growing vanilla and used to flavor their drink that was similar to our chocolate." From: Vanilla Bean History Science, or para-science, tells us that geraniums bloom better if they are spoken to. But a kind word every now and then is really quite enough. Too much attention, like too much feeding, and weeding and hoeing, inhibits and embarrasses them. ~ Victoria Glendinning There is much confusion about geraniums and pelargoniums and the essential oils derived from each. From the pelargonium, [i]Pelargonium roseum[/i], we get rose geranium. From the geranium, the British [i]Geranium robertianum[/i] or the American cranesbill - [i]Geranium maculatum[/i] - or the pelargonium, [i]Pelargonium graveolens[/i], comes plain geranium. Some aromatherapists prefer the pelargonium for all geranium oils. Others acknowledge the value in also utilising the British and American varieties of geranium. As for the confusing multi-usage of the name, at one point pelargoniums and geraniums were considered to be the same genera when in actuality they are not. This confusion has lead to the pelargoniums being labeled geraniums left, right, and centre and thus too the oils. "Next to saffron and cardamom, vanilla is the world's next most expensive spice. Growers are known to "brand" their beans with pin pricks before they can be harvested, to identify the owner and prevent theft." From: Vanilla "Lavandin is a sterile hybrid resulting from the natural crossing by pollination of the bees of two other sorts of lavender." From: In the heart of Provence: the Roads of Lavender "One quirk of the violet is its elusive scent - a major component of the scent is a ketone compound called ionone, which temporarily desensitises the receptors in the nose; sniff all you like, you won't get any more smell from the flower!" From: Violet "Violets are a symbol of faithfulness. Blue violets say "I'll always be true" and signify constancy; white violets depict modesty, or the desire to "take a chance on happiness"; and yellow violets convey modest worth." From: Online Flowers "Greek legend tells of a nymph named Io, who was beloved by Zeus. To hide her from Hera, his wife, Zeus changed Io into a white cow. When Io wept over the taste and texture of the coarse grass, Zeus changed her tears into dainty, sweet-smelling violets only she was permitted to eat." From: Online Flowers ~ Callum's Herbaria, Issue #12 "In Arabic erotic literature, hawthorn is regarded as an aphrodisiac because the flowers presumedly smell like aroused women. This is also why the hawthorn was sacred to Hymen or Hymenaeus, the Greek God of the marriage chamber." From: Myths & Legends of Hawthorn Trees ~ Callum's Herbaria, Issue #13     Main Index of Articles    Magazine Home Page

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