Ostara Recipes Mmmm Honey Cakes by Regi

[Dept of PMM Artists & things]

I picked these recipes up on this blog (you might want to check it out) http://autumnearthsong.com/2011/02/24/ostara-recipes/

Ostara is coming before we know it so my thoughts are turning towards the celebration.  I thought I’d post some recipes here….both for magick and for your dinner table.  First, I have a recipe for an Ostara oil blend and an Ostara loose incense blend.

Ostara Oil

1 drop Almond

   1 drop Patchouli

   1 drop Elder

     1 drop Lavender

     1 drop Violet

Ostara Loose Incense Recipe

2 parts frankincense

2 parts sandalwood

1 part lemongrass

1 part patchouli

1 part lavender

Both of these magickal scents smell so great..you’ll love them!

Now for your dinner table…if you read my previous post about Ostara correspondences, you’ll see that these recipes are perfect for the day or the week of this beautiful Sabbat.  Eggs of course are a must!  Here is a couple of my own recipes I think you’ll like.  “Deviled Eggs” are always on our holiday table and mine get rave reviews and a “must bring” so here is the recipe..kind of.  I am one of those people who just throw things together until it tastes right..but I’ll get as close as I can.

Autumn’s Ostara Eggs

12 large eggs

1/2 cup Miracle Whip

1 1/2 tablespoons yellow mustard

1/2 tsp sugar

1/4 tsp salt

pepper to taste

Paprika to garnish if you like

*Now this is really just a guess….you may need to add more Miracle Whip or more sugar or salt..you want it kind of creamy and kind of sweet

Place eggs in a saucepan with COLD water to cover plus 1 inch. On medium-high heat, bring the eggs to a low boil. Turn off heat and cover.  Let stand for 20 minutes.  Then drain off hot water and immerse in ice cold water to cool.  This cold water method makes perfect boiled eggs.  Also, a little hint.  You want your eggs to be a few days old.  The newer the egg, the harder it is to remove the peel. 

Halve the eggs lengthwise. Remove the yolks, place them in a small bowl, and mash them with a fork. Add all ingredients except paprika.  Mix well. Now to make really pretty eggs, I use a frosting bag with a tip to put the yolk mixture into the whites.  Or you can cut a little hole in the corner of a plastic bag and pipe in the mixture that way.  Very pretty and neat.  Sprinkle with paprika if desired.  Makes 24 appetizers.

Another egg recipe I make often is my overnight breakfast casserole.  It is easy and yummy and so nice to not have to work so hard in the morning when you get up.  Just pop it in the oven and enjoy your coffee

Autumn’s Overnight Breakfast Strata

1 lb ground sausage, browned & drained

6 slices of day old bread, cubed

3 cups shredded cheddar cheese

2 cups milk

6 eggs

½ tsp salt

Pepper to taste.

Place ½ of the bread cubes in a greased 13” x 9” baking dish.  Top with ½ cheese.  Then all the sausage, then the rest of the bread and top with remaining cheese.

Blend the rest of the ingredients well.  Pour over casserole.

Cover and refrigerate overnight.

In the morning, Bake uncovered at 350* for 1 hour or until top is brown and bubbly.

*I serve this with a fresh fruit salad and warm muffins and the Applewood Julep…YUMMY!!

Ok..as I said here…this goes great with an Applewood Julep.  The Applewood Restaurant in Sevierville, TN is a favorite restaurant of ours for down home cookin.  When  you go there, you get a glass of this delcious refreshing juice with apple fritters and apple butter!  Divine!!  You will need to make a double batch of this juice..guarenteed!

Applewood Julep

1 quart unsweetened apple juice

1 cup unsweetened pineapple juice

1 cup orange juice

¼ cup fresh lemon juice

Fresh mint sprigs

Combine ingredients..Serve chilled.  Garnish with mint.  Great over ice as well.

Sweet breads was on the list of foods that correspond to Ostara.  There is nothing more traditional for this time of year then Honey Cakes and Hot Cross Buns.  The Hot Cross Buns are started out in your bread machine..easy peasy and the Honey Cakes are easy and sweet as well!

Hot Cross Buns for Bread Machine

Ingredients

2 eggs plus enough water to equal 1 1/3 cups

½ cup butter

4 cups bread flour

¾ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 ½ teaspoons salt

2 tablespoons sugar

1 ½ teaspoons bread machine or quick active dry yeast

½ cup raisins

½ cup golden raisins

1 egg

2 tablespoons cold water

White Icing (below)

Measure carefully, placing all ingredients except raisins, the 1 egg, the cold water and the white icing in bread machine in the order recommended by the manufacturer.  Add raisins at the raisin/nut signal.

Select Dough/Manual cycle.  Do not use delay cycles.

Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

Grease cookie sheet or 2 round pans, 9 x 1 ½ inches.  Divide dough in half. Divide each half into 8 equal pieces.  Shape each piece into a smooth ball.  Place 2 inches apart on cookie sheet or 1 inch apart in pans.  Snip a cross shape in top of each ball, using scissors.  Cover and let rise in warm place about 40 minutes or until double.

Heat oven to 375*.  Beat egg and cold water slightly; brush on buns.  Bake 18 to 20 minutes or until golden brown.  Remove from cookie sheet to rack.  Cool slightly.  Make a cross on bun with White Icing.

White Icing

1 cup powdered sugar

1 tablespoon milk or water

½ teaspoon vanilla

Mix all ingredients until smooth and spreadable

Honey Cake

1 cup honey

1 cup applesauce

3 eggs

1 teaspoon cinnamon

1/2 teaspoon clove

1/2 teaspoon nutmeg

2 cups flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1 cup strong brewed decaffeinated coffee (can be made from instant)

  In a large bowl, mix together the first 3 ingredients.  In a separate bowl, combine the flour, baking powder, spices and baking soda.  Add the flour mixture to the wet stuff, alternating with the coffee; beat well.

Pour into a greased 9″x13″ pan (or, alternatively, three 8″ square pans).

Bake at 325*F for 60-90 minutes* for the large pan, 60 minutes for the three smaller pans

*Just watch for it to be spongy and golden brown.

Ok…now Ostara is all about Spring and longer days and our thoughts turn to our gardens and fresh fruit and vegetables.  This salad is exactly what you need to serve.  It has all the good stuff!  Use the berries that are in season for the best flavor.

Bountiful Garden Salad with Raspberry Vinagarette

6 cups spinach, torn                                                      

1 lb romaine lettuce, torn                                           

1 stalk celery, chopped                                                

1 tomato, chopped                                                       

½ cucumber chopped                                                  

1 bunch fresh cilantro, chopped

1 clove garlic, finely chopped

½ orange, peeled and sectioned

¾ cup blackberries, raspberries and/or blueberries

¼ cup strawberries, hulled and sliced

¼ cup chopped walnuts or pecans, toasted

Garnish: croutons

Place all of the ingredients except croutons into a large salad bowl and toss to mix.  Drizzle with Raspberry Dressing; garnish with croutons. Serves 6-8

Raspberry Dressing

¾ cup to 1 cup raspberries, crushed

1 cup oil

¼ cup raspberry vinegar

1 TB sugar

2 TB lemon juice

Salt & pepper to taste

Combine all ingredients except salt and pepper; whish well.  Add salt and pepper to taste

I’m going to stop there for now.  I have a friend who is passing on a lamb recipe and I have a delcious parmesan whitefish recipe I want to share, and a great strawberry cake recipe!  You will then have all you need to have give your family and friends a lovely Spring meal on Ostara.  Have your family over for a delicious brunch while you color eggs and have an egg hunt with the kids.  It’ll hardly be any work at all as you can make the juice and the breakfast casserole the day before.  To really celebrate the day, after breakfast, go for a walk on a nature trail.  Collect stones and look for flowers starting to bloom and see what birds you can identify and see if the trees are budding yet?  After the family is gone, enjoy a glass of wine and pull out your seed and garden catalogs and magazines.  Dream of being outdoors feeling the warmth of the Sun, the blue skies, the taste of fresh veggies and herbs from your garden.  Ostara is the promise of Spring…so Enjoy!

[Dept of PMM Artists & things]

I was looking for something else fun for Ostara to cook and found this recipe. sounds good!! may have to add it to my weekend cooking list.

Tofu Quiche with Spinach and Broccoli

Ingredients (use vegan versions):

1 pre-made pie crust
1 pound broccoli or spinach
1 medium onion, finely chopped
2 cloves garlic, minced
olive oil, as needed
1 pound firm tofu, drained
1/2 cup nondairy milk (I use soy)
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper
2 tablespoons vegan parmesan cheese

Directions:

1. Preheat oven to temperature directed on crust package. Pre-cook crust for 12 minutes. Cook your veggie of choice until just soft.

2. Cook onion and garlic in olive oil until golden, and add veggie and heat through. In blender, puree tofu, milk, mustard, salt, nutmeg, pepper, and vegan cheese, until smooth.

3. Pour pureed mixture into large bowl, and add the onion and veggie mixture. Combine well.

4. Pour into pre-cooked pie shell, and bake at 400 degrees Fahrenheit for 35-40 minutes or until quiche is set. Allow to sit for 5 minutes before cutting.

Makes: 6 servings, Preparation time: 20 minutes, Cooking time: 35 minutes

by Christine Powell

[Dept of PMM Artists & things]

Some fun recipes for Ostara for those of us that don't eat eggs. Or those that LOVE squash.

 

Squash Casserole

6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)

Preheat oven to 350 degrees F.

Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

 

 

And who does love Potatoes !!!

 

Tofu and Garlic Mashed Potatoes

INGREDIENTS

* 6 medium cloves garlic, peeled
* 3/4 cup vegetable broth
* 1/2 cup low-fat firm silken tofu (115 grams / 4 ounces)
* 2 teaspoons extra-virgin olive oil
* 675 grams / 1 1/2 pounds yukon gold potatoes (4 medium), peeled and cut into 5 centimeter chunks
* 1 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* Pinch of ground nutmeg

METHOD

In small saucepan, combine garlic and broth and bring to a simmer over medium-high heat. Reduce heat to low, cover and simmer until garlic is very tender, 15 to 20 minutes.

Transfer broth to blender or food processor. Add tofu and oil and process until mixture is smooth and creamy. Cover to keep warm.

Meanwhile, in large saucepan, combine potatoes with enough cold water to cover. Add 1 t salt and bring to a boil over medium-high heat. Reduce heat to medium, cover and cook until potatoes are tender, 10 to 15 minutes. Reserve 1/2 cup of potato cooking water; drain potatoes well.

In large bowl, mash potatoes; gently stir in warm tofu mixture and enough reserved potato water to make smooth puree. Season with remaining 1/2 teaspoon salt, pepper and nutmeg and serve.

[Dept of PMM Artists & things]

Ostara Hot Cross Buns

4 1/2 cups unbleached all-purpose flour
1/3 cup sugar
1 pkg. yeast
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/3 tsp. allspice
2 cups warm milk
1/4 cup melted butter
2 eggs
1 cup currants
1/2 cup candied peel

ICING:
1/2 cup confectioner's sugar
2 tbs. milk

Add yeast to sweetened milk let sit 5 minutes.
Mix dry ingredients, cut in butter, then eggs, then milk.
Stir in currants and candied peel.
Cover and let stand for 10 minutes.
Spray 24 medium/large muffin cups, fill 2/3 full.
Spray tops with butter spray, cover and let rise until
almost double, about 20-30 minutes.
Preheat oven to 375.
bake for about 20 minutes, until browned.
Cool on rack until warm.
Combine sugar and milk until smooth, spoon into piping bag.

Pipe Celtic crosses on top.
Or cut across buns with bolline.

These cakes are traditional treats at the Vernal Equinox.
The equilateral solar cross on top predates Christianity and
represents the minor Sabbats; the solstices and the equinoxes