Ostara Recipes by Lady Boru

[Dept of PMM Artists & things]

Deviled eggs are supremely easy to make, and you can make them sweet or spicy. This recipe is for a tangy, spicy version of the classic spring dish. Make these delicious eggs for your Ostara get-togethers and celebrations.
Prep Time: 30 minutes
Ingredients:

* 1 dozen eggs
* 1 Tbsp. Dijon mustard
* 1/4 C. mayonnaise
* 1 tsp. Curry powder
* 1/2 tsp. white vinegar
* Salt and pepper to taste
* Paprika
* Parsley, for garnish

Preparation:  

Hard-boil the eggs and allow them to cool before peeling. Peel the eggs and slice each one in half lengthwise. Remove the yolks and place them in a bowl.

Mash the yolks up with a fork, and add the Dijon mustard, mayonnaise, curry powder, vinegar and salt and pepper. Blend it all together. Gently spoon the yolk mixture into the white halves, and sprinkle with paprika. Garnish with parsley sprigs for serving.

[Dept of PMM Artists & things]

Lamb is in season during the spring, so this is the perfect Ostara meal for us carnivorous types. For many of our ancestors, lamb was the first real meat they got each year, after the cold winter months. It's warm and tender, and the citrus marinade helps make it nice and juicy. Serve it with a side of homemade mint chutney to add a bit of coolness to the flavor.
Ingredients:

* Leg of lamb
* 1 C white cooking wine
* 2 cloves garlic, minced
* Juice from 2 oranges (or 1/2 C orange juice)
* 1 Tbsp. freshly chopped rosemary
* Pepper and sea salt to taste
* Olive oil (about 2 Tbs.)

Preparation:

To make the marinade, combine everything except the lamb in a bowl. Blend it together with a whisk. Pour into a plastic bag and then add the leg of lamb. Seal the bag, and let it sit overnight.

Allow the lamb to reach room temperature before you put it in the oven. Remove from the bag, place in a roasting pan (along with all the marinade juices), and bake on the lower rack at 450 degrees. Roast the lamb until it reaches an internal temperature of about 135, or about an hour.

The secret to a good lamb dish is to not overcook it, so it should still be pink in the middle when it comes out of the oven. Place it on a rack, cover with foil, and allow it to sit in its own juices for about twenty minutes before serving. This will help the roasting process finish without drying out the meat.

by Lady Boru

[Dept of PMM Artists & things]

This delicious sauce is perfect for spring meals, especially if you're making a roasted leg of lamb. It also goes nicely with spicy dishes, such as Indian or Mediterranean food, or veggies. It's quick to prepare, or you can whip it up ahead of time and let it chill.
Prep Time: 15 minutes
Ingredients:

* 3 C. fresh mint leaves, off stems
* 1/2 C. fresh cilantro
* 1/2 C. fresh parsley
* 1/2 C. green pepper, chopped
* 1/2 C. red pepper, chopped
* 1 small onion, chopped
* 1/2 Tsp. sea salt
* A dash of lemon juice
* Water

Preparation:

Throw everything in your food processor or blender and chop until it forms a paste. Add water gradually to thin it out, and continue blending until the water and paste have formed a smooth sauce. Refrigerate if you're not going to serve it right away.

by Lady Boru

[Dept of PMM Artists & things]

Everyone knows Peeps, those overwhelmingly sweet little marshmellow critters that appear every Spring in the grocery store. Put your leftover Peeps to good use this Ostara, and make them into a delicious ambrosia salad! For the most colorful results, use yellow or pink Peeps.
Prep Time: 30 minutes
Ingredients:

* 1 pkg of 12 marshmellow Peeps (chicks or bunnies)
* 2 cans mandarin oranges
* 2 cans pineapple tidbits
* 1 jar maraschino cherries
* 2 chopped bananas
* 2 C. shredded coconut flakes
* 4 oz. sour cream
* 1 12-oz tub of Cool Whip or other dessert topping

Preparation:

Dice the Peeps into small pieces. Drain the juices from all the fruit. Mix all ingredients together, and allow to chill in the refrigerator for a few hours. Serve as dessert following your Ostara celebration.

by Lady Boru

[Dept of PMM Artists & things]

Spring is here, and with it comes bright green gifts from the garden. What better way to welcome Ostara than with a plate of fresh sprouts and leaves? This is easy to make, and the honey mustard dressing is delicious. If you're not a fan of mustard, use your favorite dressing on here instead.
Prep Time: 20 minutes
Ingredients:

* 1 C Mung bean sprouts
* 1 C alfalfa sprouts
* 2 C baby spinach
* 2 green onions, chopped
* 1/2 C slivered almonds
* 1/2 C dried cherries or craisins
* 1/2 C mayonnaise
* 2 Tbsp Dijon mustard
* 2 Tbsp honey
* A dash of lemon juice

Preparation:

To make the salad, place the baby spinach at the bottom of the plate or bowl, and then add the sprouts. Spread them out so they're not all clumped together. Sprinkle the top with the chopped green onions, the almonds, and the craisins.

To make the dressing, combine the mayonnaise, mustard, honey and lemon juice and mix well. Drizzle over the salad to serve.

* Cook's tip: if you're not crazy about the flavor of mayonnaise, you can reduce the amount you use by a couple of tablespoons.For a healthier and sweeter choice, you can substitute plain white yogurt for the mayo.

** For those of you who have kids - this dressing makes a great dip for chicken fingers!

by Lady Boru

[Dept of PMM Artists & things]

At Ostara, the earth is waking up in anticipation of Spring... and it's not uncommon to find small treasures peeking out of the ground at us. Green shoots appear from the mud, and bright flowers appear where there was nothing the day before. This easy "surprise bread" reflects the theme of re-emergence, and you can put it together easily by using a pre-packaged lemon poppy seed bread mix. Add small treasures to the mix, as well as a few edible additions, and you'll have a real treat on your hands for your Ostara celebration.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:

* 1 package Lemon Poppy Seed Bread mix
* Ingredients to prepare mix as directed
* 1/2 C golden raisins
* 1 Tbsp orange zest
* 1/2 C dried cranberries
* Non-meltable goodies to add into the bread, such as:
* A shiny coin
* A piece of gold or silver jewelry
* A ring
* A polished crystal
* Vanilla ice cream

Preparation:

Prepare the bread mix as directed. Once it's all mixed together, add in the golden raisins, the orange zest, and the cranberries. Finally, fold in a few small treasures, such as a ring, a cleaned coin, or a polished crystal. Be sure you select items that won't melt when you bake it in the oven!

Bake as directed on the package, and then remove from oven. Allow to cool. To serve, slice off pieces, keeping an eye out for the hidden treasures. Top each slice off with a scoop of vanilla ice cream.

This dessert bread can be used as a snack or appetizer, or you can incorporate it into your Cakes and Ale ceremony, if you include that as part of your Ostara rituals.

by Lady Boru