The Pagan Heart
Magical Foods Recipes

    

Magical Foods

   

   

Index of Drink Recipes:

Index of Food Recipes:


   

   

   

Drinks:

Metheglyn

  • 2 pounds raw honey (avoid blended honey if at all possible)
  • 3 quarts spring (not city) water
  • 4 large cloves, cracked
  • 1 nutmeg cracked in 2
  • 3 sticks of cinnamon
  • 1 inch piece of ginger root, peeled and sliced thinly
  • 3 tablespoons orange zest
  • 2 pints worth of packed fresh red rose petals
  • dry bread yeast

    • Bring 3 cups of water to a simmer, and then add the cloves, nutmeg, cinnamon, ginger, and orange zest. Simmer for 10 minutes
    Add the remaining water and bring to almost boiling and then stir in the honey - stir thoroughly and constantly while adding to prevent the honey caramelising. Keep it at that point and begin skimming the white scum as it forms (if the scum is yellow, the heat is too high). Once the scum ceases collecting, add rose petals and simmer an additional 10 minutes. Cover and leave overnight
    Strain equal amounts into 2 large bottles, leaving a good 2-3 inches at the top. Add 1 & 1/2 tablespoons yeast to each bottle and attach an airlock
    Leave airlock undone for 24 hours. Seal and store in a warm place until the airlock releases (anywhere from 1-3 weeks) and then rack into clean bottles. Add a cup of spring water to each bottle. Seal and age 8 weeks (until mead is clear) in a cool, dark place. Rack into final bottles, leaving the dregs in the old bottles
    The mead will last at least a year - as you get the hang of mead-making you'll start producing bottles that age well over a few years
       

       

    Strawberry Champagne Version I

  • 1 lb strawberries
  • 2 large sprigs of mint
  • 1 bottle of champagne

    • Puree the strawberries and mint. Strain
    Blend equal portions of strawberry puree with champagne and garnish with mint leaves
       

       

    Strawberry Champagne Version II

  • 2 tbsp fresh lime juice
  • 4 tbsp light raw honey
  • 1 bunch fresh mint
  • 1 cup rose petals
  • 1 qt small strawberries, washed and hulled
  • 1 bottle chilled champagne

    • Heat the juice and honey until honey melts. Add two large sprigs of mint and the rose petals. Remove from heat and steep for 5 minutes
    Remove the mint and petals and pour over the strawberries. Mix and chill 30 minutes
    Divide into six portions and pour the champagne over each one. Garnish with fresh mints leaves and rose petals
       

       

    Strawberry Lemonade

  • 1 1/2 cups fresh lemon juice
  • 6 cups fresh water
  • 10 oz fresh, washed, hulled strawberries
  • 1 large sprig fresh mint
  • Flower honey (or Splenda/sugar) to taste

    • Puree the strawberries and mint
    Mix the lemon juice, water and 3/4 of the strawberry puree, and then add the honey until the right degree of tartness is attained, and then add the remaining strawberry puree to taste
       

       

       

    Food:

    Citrus Honey

  • 6 small sprigs of herbs such as rosemary, lavender, or bay, or 4 tablespoons of scented and edible flower petals (such as roses, violets, orange blossom, or jasmine)
  • 1 long strip of orange peel
  • 1 tablespoon orange juice
  • 2 pounds clear honey

    • Place the ingredients in a flameproof jar. Seal it and stand in a pot of cold water - the level of water should be just below the top of the jar. Bring the water to the boil and remove from heat and leave to cool.
    Place honey in a dark cool place and leave 7 days to steep. Reheat and strain into a jar.
       

       

    Hot Strawberries
    Heat a pint of hulled, washed strawberries in a frypan with sugar to taste. Add 1/4 cup dark rum or fruit liqueur and simmer until the liquid boils off. Serve hot over vanilla ice cream
       

       

    Rose Petal Honey

  • 2 cups scented rose petals
  • 1 pound clear honey

    • Wash the petals and layer over a teatowel to dry. Shred coarsely in a food processor.
    Heat the honey and pour over the petals and process for a few seconds.
    Pour into clean jars and seal.
       

       

    Strawberry Cinnamon Muffins
    Adapted from     Totally Strawberries Cookbook, by Helene Siegel, Karen Gillingham
    Serves 12

  • 2 eggs
  • 2/3 cup sugar
  • 1/2 cup milk
  • 1/4 cup plain yogurt
  • 1 teaspoon vanilla
  • 1/2 stick butter, melted and cooled
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups strawberries, hulled and cut in chunks

    • Preheat oven to 375 degrees F. Grease muffin tins or line with paper cups.
    In a large miing bowl, whisk together eggs and sugar until light. Add milk, yogurt, vanilla, and melted butter. Gently whisk.
    In another bowl, combine flour, baking powder, salt, and cinnamon. Add to milk mixture and stir just until flour disappears. Gently stir in berries.
    Spoon thick batter into muffin cups to the top. Bake about 25 minutes, until tster comes out clean. Invert and cool on rack.
       

       

    Strawberry Delight

  • 1 pint fresh strawberries
  • 1/4 cup flower honey
  • 1 tbsp seedless strawberry jam
  • 2 tbsp fresh lemon juice
  • 3/4 cup heavy cream
  • 1/4 cup low-fat yoghurt
  • 4 large strawberries - garnish
  • Mint springs - garnish

    • Blend the strawberries and 3 tablespoons of the honey for about 30 seconds
    Bring to the boil with the jam, and boil uncovered 3 minutes. Remove from heat and stir in lemon juice. Place in a small bowl, cover and chill at least one hour
    Whip the cream and yogurt until frothy. Drizzle in the remaining honey and beat until soft peaks form. Fold into the strawberry mixture and spoon into 4 wine glasses. Refrigerate and serve within 1 hour. Garnish with sliced strawberries and fresh sprigs of mint
       

       

    Strawberry Spiral-of-Life Biscuits
    Makes about 50.

  • 3/4 cup canned strawberry pie filling
  • 1/2 cup finely ground hazelnuts (filberts)
  • 1/2 cup butter, softened
  • 3 oz cream cheese, softened
  • 1 cup sugar
  • 1/2 tsp baking powder
  • 1 egg
  • 1 tsp vanilla
  • 2 & 2/3 cups all-purpose flour
  • 2 tsp finely shredded lemon peel

    • Puree filling and stir in the ground hazelnuts.
    Beat butter and cream cheese on medium speed for 30 seconds. Add sugar and baking powder and combine well. Mix in egg and vanilla. Beat in as much flour as the mixer can handle, and then stir in lemon peel and remaining flour. Cover and chill dough for 30 minutes to an hour, until easy to handle.
    Divide in half and roll out the first portion between two sheets of waxed paper into a 12x8-inch rectangle. Remove the top sheet of paper and spoon half of the filling over the dough, spreading to the edges. Start at a short side and roll up carefully, removing the paper as you go. Wrap in waxed paper. Repeat with remaining dough and filling and chill overnight.
    Carefully carve rolls into 1/4-inch-thick slices and position 2 inches apart on two greased cookie sheets.
    Bake in a 375 degree F oven 8 to 10 minutes, until edges are firm. Cool on cookie sheet for 1 minute. Remove and cool completely on wire racks. Store in the fridge.

    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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