The Pagan Heart
Kitchen Witchery Recipes

May 2005 Issue
   

Kitchen Witchery Recipes

   

Apricot Breakfast Biscuits
Makes about 10 biscuits

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/3 cup butter
  • 1/3 cup apricot preserves
  • 1/2 cup milk
  • 2 tsp sugar
  • 1/8 tsp ground cinnamon

  1. Stir together flour, baking powder, and salt in a medium mixing bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center
  2. Snip any large pieces of preserves. Combine 1/2 cup milk and the preserves in a small bowl. Add all at once to dry ingredients. Stir just until dough clings together
  3. Turn out onto a lightly floured surface. Quickly knead by gently folding and pressing dough 10 to 12 strokes or until nearly smooth. Lightly roll or pat until 1/2 inch thick. Cut with a floured 2-1/2-inch biscuit cutter, dipping cutter into flour between cuts
  4. Place biscuits 1 inch apart on an ungreased baking sheet. Brush tops with milk
  5. Combine sugar and cinnamon in a small bowl. Sprinkle over biscuits
  6. Bake in a 450 degree F oven for 7 to 10 minutes or until golden brown

Some of my favorite recipes come from Better Homes and Gardens, which is where this came from.

Beltane Meade - Non Alcoholic

  • 1/2 gallon water
  • 1 1/2 cups raw honey
  • 1/4 cup lemon juice
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon allspice

  1. Heat all ingredients together over medium flame in a large pot - do not bring to boil. As the honey melts, an oily crust forms at the top. DO NOT REMOVE.
  2. When it is well blended, remove from the heat stirring occasionally as it cools.

Blintzes, Lemon-Cheese
Makes about Makes about 12 blintzes

  • 1-1/4 cups milk
  • 3/4 cup water
  • 4 eggs
  • 1/4 cup cooking oil
  • 1/2 tsp vanilla
  • 2 cups all-purpose flour
  • 12 oz cottage cheese or ricotta cheese (1-1/2 cups)
  • 1 egg yolk
  • 1 tbsp powdered sugar
  • 1 tsp butter, softened, or dairy sour cream
  • 1/2 tsp grated lemon peel or vanilla
  • 1 tsp cooking oil
  • 1 tbsp butter, melted
  • Dairy sour cream
  • Strawberry or raspberry preserves
  • Dash salt
  • Sugar

  1. For crepes, in a blender container, combine milk, water, eggs, the 1/4 cup cooking oil, and the 1/2 teaspoon vanilla. Add flour and salt. Cover; blend until smooth. Transfer to a bowl. If you like, cover and refrigerate up to 4 hours
  2. Lightly oil a 6- or 7-inch skillet; heat over medium heat. Remove from heat. Stir batter. Ladle 2 to 3 tablespoons batter into skillet, lifting and tilting to spread batter. Return to heat; brown one side only. Invert over paper towels; remove crepe. Repeat with batter, adding oil as needed
  3. Layer half of the crepes (about 12) between pieces of foil or plastic wrap. Place in an airtight container; freeze for another use. Use remaining crepes immediately or layer with plastic wrap and store in refrigerator for several hours
  4. For filling, in blender container, combine cottage cheese, egg yolk, powdered sugar, the 1 teaspoon butter, and the lemon peel or vanilla. Cover and blend until smooth, scraping down side occasionally with a rubber spatula
  5. Spoon 2 tablespoons filling onto unbrowned side of crepe just below center. Fold bottom edge up and over filling. Fold opposite sides in until they meet. Roll up crepe from the bottom. Repeat for remaining crepes and filling
  6. In a large skillet, combine the 1 tablespoon cooking oil and the 1 tablespoon butter. Heat over medium heat until butter is melted. Place filled crepes, seam sides down, in skillet. Cook about 5 minutes or until blintzes are golden, turning once. Serve with sugar, sour cream, and preserves

Carrot Soup
Makes about Makes about 8 servings

  • 14 oz vegetable broth
  • 4 oz small carrots with tops, trimmed, scrubbed, halved lengthwise and then cut in half crosswise
  • 1/2 cup green beans, trimmed
  • 6 oz peeled and deveined medium shrimp
  • 12 oz carrot juice
  • 1/4 tsp hot pepper sauce
  • Salt and pepper

  1. In a large saucepan bring vegetable broth to boiling then add carrots. Bring to boiling, reduce heat and cover and simmer for 4 minutes
  2. Add beans and shrimp and bring to boil. Cover, reduce heat, and simmer for 3 more minutes
  3. Add juice and hot sauce and simmer until heated. Season to taste

Custard, Marigold

  • 2 cups milk
  • 1 cup unsprayed marigold petals
  • 1/4 tsp. salt
  • 3 Tbsp. sugar
  • 1 to 2 inch piece vanilla bean
  • 3 egg yolks, slightly beaten
  • 1/8 tsp. allspice
  • 1/8 tsp. nutmeg
  • 1/2 tsp. rose water
  • Whipped cream

  1. Using a clean mortar and pestal reserved for cooking purposes, pound marigold petals. Or, crush with a spoon. Mix the salt sugar and spices together. Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the egg yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose water and cool. Top with whipped cream. Garnish with fresh marigold petals.

Excepted from from "Wicca: A Guide for the Solitary Practitioner", by Scott Cunningham.

Goat Cheese and Spinach Turnovers
Makes about 10 biscuits

  • Tbsp. Olive oil
  • 1/2 cup Diced red onion
  • 2 cloves Garlic, minced
  • 2 bunches Fresh spinach, stemmed and chopped
  • 2 ounces Soft fresh goat cheese
  • 1/3 cup Toasted pine nuts
  • 3 Tablespoons Grated parmesan cheese
  • 1/2 teaspoon Minced fresh rosemary
  • 1/2 teaspoon Grated lemon peel
  • 4 Frozen phyllo pastry sheets, thawed
  • 1/2 cup Unsalted Butter, melted

  1. Heat oil in heavy large skillet over medium heat. Add onion and garlic and saut� 5 minutes. Increase heat to high. Add spinach and saut� until wilted, about 5 minutes. Drain spinach mixture, pressing on solids to release as much liquid as possible. Transfer to bowl and cool completely.
  2. Add goat cheese, pine nuts, parmesan, rosemary and lemon peel. Season to taste with salt and pepper. Place 1 phyllo sheet on work surface. Cut lengthwise into 3 strips. Brush with butter. Place 1 rounded Tablespoon filling at 1 end of dough strip. Starting at 1 corner, fold pastry over filling, forming triangle. Repeat, folding up length of pastry as for flag.
  3. Brush with butter. Repeat with remaining pastry, butter and filling. Transfer turnovers to baking sheet. Cover and chill. Preheat oven to 375 degrees.
  4. Bake turnover until golden, about 12 minutes.

Maiwein

  • 1 bottle of Moselle
  • 1 handfulsweet woodruff - not yet blooming
  • 2 tbsp sugar

  1. Wash the herb thoroughly, bind into a bunch, and pour the wine over it into a large bowl. Add sugar, and let the mixture stay for 15-30 min in a cool place. Strain the wine through the sieve, and taste for sugar. In case it tastes not sweet enough, add some more sugar. Add the soda water prior to serving. Decorate with waldmeister (German for sweet woodruff) sprigs.

May Wine

  • 1 bottle white wine - preferably a Muscat
  • 12 springs dried sweet woodruff
  • 1/2 cup fresh strawberries - sliced
  • edible flowers (for garnish)

  1. Soak the dried woodruff overnight in the wine. The following day mix the wine, strawberries and woodruff in a large bowl and let it sit in the fridge for an hour. Strain out woodruff, add the decorative flowers (so they float on top of wine) and serve cold.

Pasta Salad, Ginger-Peanut
Makes about 12 servings

  • 8 oz thin noodles broken into 2 inch pieces
  • 1 cup of fresh pea pods, tips and strings removed
  • 1/4 cup olive oil
  • 3 tbsp rice vinegar
  • 2 tbsp sugar
  • 2 tbsp soy sauce
  • 1 tsp grated fresh ginger
  • 1 tsp chili oil
  • 1 small cucumber, quartered lengthwise and sliced
  • 2 medium carrots, cut into long thin strips
  • 1 medium yellow bell pepper, cut into thin strips
  • 3/4 cup thinly sliced radishes
  • 1/2 cup bias-sliced green onions
  • 3 tbsp snipped fresh cilantro
  • 1/3 cup chopped peanuts

  1. Cook pasta according to package directions. During the last 30 seconds of cooking time, add pea pods and then drain, rinse with cold water, and drain thoroughly
  2. Meanwhile, in a screw-top jar, combine oil, rice vinegar, sugar, soy sauce, ginger, and chili oil. Cover and shake to combine
  3. In a large bowl, mix pasta, pea pods, cucumber, carrots, sweet pepper, radishes, green onions, and cilantro. Add dressing, and toss gently to coat. Cover and chill for 2 to 8 hours
  4. Before serving, toss once more and sprinkle with nuts

Pumpkin Muffins
Makes about 10 muffins

  • 1-1/3 cups all-purpose flour
  • 3/4 cup buckwheat flour
  • 1/4 cup Splenda plus extra 1/3 cup Splenda
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 slightly beaten eggs
  • 1 cup canned pumpkin
  • 1/2 cup fat-free milk
  • 2 tablespoons cooking oil
  • 1/2 teaspoon finely shredded orange peel
  • 1/4 cup orange

  1. Spray twelve 2-1/2-inch muffin cups with nonstick coating; set pan aside
  2. In a medium bowl combine the all-purpose flour, buckwheat flour, sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center of flour mixture; set aside.
  3. In another bowl combine the eggs, pumpkin, milk, oil, orange peel, and orange juice. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
  4. Spoon batter into the prepared muffin cups, dividing the batter evenly. Bake in a 400 degree F oven for 15 to 20 minutes or until the muffins are light brown. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm

Some of my favorite recipes come from Better Homes and Gardens, which is where this came from.

Quinoa and Sauteed Veggies

  • 1 C. (dry) Inca Red Quinoa - prepare according to package
  • 1 sm. red bell pepper - chopped
  • 1 sm. orange bell pepper - chopped
  • 1 sm. red onion - chopped
  • 1/2 med. eggplant - cubed
  • 1 sm. package goat cheese - crumbled
  • fresh rosemary to taste - chopped
  • olive oil
  • salt (if desired)
  • pepper (if desired)

  1. Prepare quinoa according to package directions and set aside, allowing to cool.
  2. Put about 1-2 tbsp. of olive oil in the bottom of skillet. Add eggplant, rosemary and salt and pepper to taste. Saute until the eggplant is slightly golden and tender.
  3. Set aside. Carmalize red onions then add chopped peppers to the pan - cooking until tender. Let all vegetables cool for about 10 minutes. Add the veggies to the quinoa and toss gently. If desired add more rosemary and a touch of olive oil, salt and pepper to taste (if desired). Just before serving toss in crumbled goat cheese.

Sweet Potato and Currant Latkes
Makes about Makes about 10 latkes

  • 3 medium sweet potatoes
  • 1cup boiling water
  • 1/4 cup dried currants
  • 2 beaten eggs
  • 1/3 cup finely chopped hazelnuts
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/8 tsp
  • salt
  • 2 tbsp cooking oil
  • Applesauce, if desired

  1. Peel and finely shred sweet potatoes.You should have 3 cups.
  2. In a small mixing bowl pour the boiling water over currants; let stand 5 minutes, then drain. In a large mixing bowl combine beaten eggs, hazelnuts, the currants, cinnamon, cloves, and salt. Stir in shredded potatoes.
  3. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.
  4. Cook in 2 tablespoons cooking oil over medium-high heat for 3 to 4 minutes per side or until golden brown. Reduce heat to prevent overbrowning, if necessary. Add additional oil as needed to prevent sticking when cooking remaining latkes.
  5. Drain and serve with applesauce or other toppings, if desired

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