Kitchen Witchery Recipes
Baked Apples
- 1 apple per person, peeled and cored.
- Raisins, currants and other dried fruits
- Brandy to taste, or apple cider
- Fresh whipped cream
- Soak the dried fruit in the brandy and let sit 6 hours - I usually 1/4 fill a cup with brandy, then fill it with the fruit and mix.
- Stuff the apples with the fruit, set on a baking dish, pour in 3 cups of water and bake until the apples are soft in a moderate oven.
- Feel free to drizzle a bit more brandy over them.
- Serve warm with a dollop of whipped cream and a drizzle of honey.
Blackberries and Clotted Cream
- 1 C. Sour Cream (sympathetic magic, enriching, satisfaction)
- 1 Tbsp Brown Sugar (healant, sympathetic magic - sweetens the spell)
- 1/4 tsp. Vanilla (magickal powers, mental powers, love, lust, rejuvenation)
- 1 pint fresh blackberries (healing, money, protection)
- fresh rosemary, chopped (optional)
- Mix sour cream, brown sugar and vanilla in small bowl. Allow to sit at least an hour in the refrigerator before serving.
- Serve blackberries with a large dollop of clotted cream with a sprinkle of chopped rosemary.
Blackberry Jam
- 1 C. sugar
- 1 Tbsp. powdered fruit pectin
- 1 1/2-2 C. fresh blackberries, cut in half (healing, money, protection)
- 2 tsp. lemon juice (purification, longevity, love, friendship)
- Recycled baby food jars or airtight container for storage
- Combine all ingredients in a medium saucepan. Over a low flame stir ingredients scraping sides.
- Slowly bring to a boil then reduce heat and simmer for approx. 40 minutes to an hour, stirring occasionally.
- Pour into glass jars and screw on lids. Refrigerate.
Crescent Cakes
- 1 1/4 C flour
- 3/4 C sugar (healant, sympathetic magic - sweetens the spell)
- 1 C finely ground almonds (money, prosperity, wisdom)
- 1/2 tsp. almond extract
- 1/2 C butter, softened
- 1 tablespoon honey (seduction, attraction, binding)
- 1 egg yolk (protection, balance, fertility magic, age magic)
- In a large mixing bowl, combine the first four ingredients. Add the butter, honey, egg yolk and mix together well.
- Cover with aluminum foil or plastic wrap, and then chill for 1 1/2 to 2 hours in the refrigerator.
- When ready, pinch off pieces of the dough (about the size of plums) and shape them into crescents.
- Place the crescents on a well-greased cookie sheet and bake in a 350-degree preheated oven for approximately 20 minutes.
Leek Soup
- 4 cups of washed and sliced leeks
- 1 cup of peeled and sliced onion
- At least 4 cloves chopped garlic
- At least 8 peppercorns, cracked
- 6 cups broth - vegetable, chicken or lamb. NOT beef
- 2 cups chopped root vegetable (parsnip or turnip if being accurate)
- Combine the ingredients and bring to boil. Cover and reduce to simmer until the root vegetables are soft.
Mutton with Apple and Onion
(a good way to use up left over apples)
- 2 lb of neck mutton (or older lamb is possible, otherwise lamb will do)
- Salt and pepper to taste
- 1 large onion - finely chopped
- 2 cloves garlic diced and 1 inch grated ginger in 1/2 cup sweet white wine/apple cider
- 4 medium apples - peeled and sliced
- Trim and debone the mutton, season and lay in the baking dish. Pour the garlic, ginger and cider over it then the onion and apple slices.
- Cover and bake in a moderate oven until meat is tender (1-2 hours).
- Baked parsnips go well with this, as does cooked barley.
Oimelc Ritual Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup water
- 3/4 cup sugar
- 1/4 cup vegetable oil
- 2 tbs. poppy seeds
- 1 tbs. grated lemon peel
- 1 tsp. baking soda
- 2 tbs. lemon juice
- 1/2 tsp. salt
- powdered sugar
- Preheat oven to 350 degrees.
- Mix flour, sugar, poppy seeds, baking soda, and salt with a fork in a medium sized bowl.
- Pour into ungreased 9"x9"x2" baking pan. Stir in the remaining ingredients, except the powdered sugar.
- Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean, and the top is golden brown. Remove from oven and cool.
- Sprinkle with powdered sugar. Makes 8 servings.
Rosemary Cheese Biscuits
- 2 cups unbleached, all purpose flour
- 1 cup grated Parmesan cheese
- 2 1/2tsp. baking powder
- 1/4 tsp. sea salt
- 1 tsp. fresh rosemary, minced
- pinch cayenne pepper
- 1 stick unsalted butter or margarine, chilled
- 1/2 cup milk (or more if needed)
- 2-3 Tbs. dry sherry
- Preheat oven to 425 degrees.
- In a large bowl combine the flour, cheese, baking powder, salt, rosemary and cayenne.
- Cut the chilled butter into pieces and mix into the flour mixture, crumbling the dough.
- Add the milk and sherry and quickly mix the dough just until the ingredients are moistened. Lightly knead the dough inside the bowl a few times to form a ball, and place on a floured surface.
- Roll out the dough with floured fingers (or a floured rolling pin), to about 1/2 inch thick.
- Cut out rounds with a cookie cutter or jelly glass and place them on a baking sheet. Bake them for 10 to 12 minutes, until they are golden brown.
Excerpted from the cookbook "Recipes from a Vegetarian Goddess: Delectable feasts through the seasons", by Karri Allrich. All rights reserved. May 2000 Llewellyn Publications.
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