Mabon Recipes

Mabon is almost upon us. Many consider Mabon to be the Pagan version of Thanksgiving, and some prepare large feasts to mark the occasion. Whether you are hosting a dinner, a potluck, or just taking some post-ritual refreshments, a question you may have is, ‘What do I prepare in honor of this holiday?’ Never fear, the kitchen witch is here!

For those of us in the northern hemisphere, autumn is here. The weather begins to cool down and the produce of summer dwindles. This half of the earth is preparing for rest and for shorter days and colder temperatures.

Mabon marks the second harvest. The fertility of the land is dissipating as the goddess begins to embrace Her Crone aspect. Grain gods and goddesses are in their element. Grains are a very appropriate food for this time of year, especially corn. We can honor the Corn Mother, Demeter (remember that non-Westerners used the word ‘corn’ to mean any type of grain), and Mesopotamian goddesses such as Ashnan, Nissaba, and Ninbarshegunu. * Honor Thor and the Green Man, among others.

Besides corn, squash and beans are appropriate foods for Mabon. Prepare a satisfying pot of corn and bacon chowder, or a stew made with corn, beans and squash, the three most important food plants to Native Americans. Bake a fresh loaf of whole wheat or rye bread and offer some to the gods. Purchase some locally brewed beer if you can.

Another thing you can do to celebrate the harvest is to help those who do not have enough food. Make a donation to your local food pantry if there is one nearby. If not, visit www.thehungersite.com and click daily to generate food donations. May all be fed! That is one of this kitchen witch’s goals.

Now, on to some recipes.

My Spicy Black Bean Soup

2 tablespoons oil
1 large onion, diced
5-6 garlic cloves, minced
2 cups broth
4 cans (15-16 oz each) black beans, drained and rinsed
1 tablespoon cumin
¼-1/2 teaspoon chipotle powder (or cayenne)
Juice of 2 limes
Salt and pepper to taste
1 bunch cilantro, washed and finely chopped

In a soup pot, heat the oil over medium heat. Cook the onion for about 5 minutes until it softens. Add the garlic and stir, cooking another 2-3 minutes. Add the broth and about ½ cup water, beans, lime juice, cumin and chipotle. Stir to combine.
Turn up the heat and bring to a simmer. Cover and lower the temperature and simmer for about 10 minutes. Check to see if you need more liquid. Check for seasoning and add salt and pepper as needed.
Take about ½ of the beans and put in a blender. Add enough of the soup liquid to make a puree. Add about 1/3 cup cilantro before pureeing. Stir this mixture back into the rest of the soup.
To serve, ladle soup into bowls. You can add a scoop of white rice to the middle and garnish with the reserved cilantro. Other garnishes: sliced green onions and finely minced jalapeno (seeded if you don’t want so much heat).

(This recipe will be in the cookbook, should I ever get off my duff and finish it!)


Z’s Family Cornbread

My mom has been making this cornbread for years. I think the recipe actually came as part of a grade school project when I was in the third grade. I don’t know who to credit; I just know it’s delicious and it goes wonderfully with the soup.

3/4 c. cornmeal
1 c. flour
1/4 c. sugar
1 tablespoon (T). baking powder
3/4 teaspoon (t. ) salt
1 cup milk (1 1/4 for buttermilk)
1 egg
2 T. shortening

Mix ingredients and pour into greased baking pan.
Bake at 425 for 20 minutes.

Decorate your altar and/or table with vines and miniature squash and light candles of orange, purple and yellow. Raise a glass of wine or beer and give thanks for the second harvest.

For dessert, serve up an apple or pumpkin pie, or maybe a nice gingerbread. (The Williams-Sonoma recipe for carmelized pear upside down ginger cake is so unbelievably delicious! I’ll link anyone who wants it.)
Mabon blessings to you and yours.