The Corn(y) Post

Corn. Maize. Whatever you call it, this delicious grain has been cultivated by Mesoamericans since prehistoric times. Corn is believed by historians to have first been cultivated in Mexico, but it is not known precisely when. 

Corn means different things in different countries. In England, 'corn' can refer to wheat, while in Ireland, it can refer to oats (other posts for other times). Corn may have been introduced to Europe by that d-bag Columbus, or it could have been another d-bag European explorer/conquistador. Either way, corn as we typically think of it is indigenous to North and Central America. When the Bible says 'corn', it means wheat or barley, most likely. 

It is/was the staple of many an indigenous diet, along with beans and squash (The Three Sisters) here in North America. 

Corn is ruled by the Sun and the element of Fire. Corn energy is Corn Mother energy to me - fertility, love, protection. Spirituality is included in the list of corn's energies. 

Cornmeal can be used in spiritual practices to represent the four elements. It can be given as an offering. Blue is considered the most sacred. It also represent west. Yellow represents north; white is for east; red is for the south. 

Lammas and Mabon are excellent times to utilize corn. Stalks can be used for decoration. Dishes featuring corn are appropriate for the sabbat meal. 

One of my favorite corn recipes is the cornbread we've made in my family for years. 

Nar's Family Cornbread:

1 cup all-purpose flour
3/4 cup cornmeal
1/4 cup sugar (or less if you prefer)
2 tsp. baking powder
1 1/4 cup butter milk
1 egg
2 Tbsp melted butter or shortening
2 tsp. salt

Whisk together sugar, buttermilk, egg, and butter or shortening. Whisk together flour, cornmeal, salt, and baking powder in another bowl. Add to wet ingredients. 

This recipe is perfect for a cast-iron skillet if you have one. Preheat the oven to 425 F. Grease the skillet with shortening. Pour in the batter and bake for 22-25 minutes. 


References:

Cunningham, S. (2003). Cunningham's encyclopedia of Wicca in the kitchen (3rd ed.). St. Paul, Minn.: Llewellyn Publications.

Gibson, L., & Benson, G. (2002). Origin, History, and Uses of Corn (Zea mays). Retrieved September 17, 2015.

Not Against the Grain

September greetings! Can you believe it? Autumn is so close I can almost smell it. I can certainly feel it in the air, even though it was 91 here today.

Another harvest approaches, and that means Mabon is on its way as well. The "Pagan Thanksgiving" is one of my favorites. I want to try to carve out some time to do a few fall things between now and Samhain, but you know me. And if you don't, I'll tell you: I procrastinate like crazy and end up doing diddly-squat, usually.

Aaaaaanyway, this post has a purpose, and I am about to get to it, but first, a little word association.

Harvest.
Fall.
Blue skies.
Crisp apples.
Smoky fires.
Fuzzy blankets.
Grains.

Wait, grains? Grains? But, Nar, aren't those EEEBIL??  Don't they cause everything from weight gain to asthma to butt rot?

Er, no, not exactly. If you aren't one of the people affected by autoimmune disorders such as Celiac Disease, grains aren't going to turn you into some writhing, foaming, acne-coated, wheezing, nearsighted, unfocused, fat mess.

I'm not here to talk about that, though. No, no, I'm here to talk about the historical, cultural, and magical significance of grain. Keep checking this space as I explore wheat, corn, rye, barley, and all sorts of other grains that people have been eating for centuries. What can they bring to your spiritual life? Stay tuned! I shall show you.

Dreaming of October...

Don't I always wish it were fall? It's not that I'm not enjoying the summer. It's just that I long for the season of the witch, all year long.

We're almost ready for Midsummer! Well, y'all might be, but it's crept up on me again and I don't know if I'm going to have the time and energy to get prepared. I don't even have a menu planned. Can you believe that??

What I DO have, however, is a menu plan for every other sabbat through Yule. Yeah, yeah, I know...Priorities.

As usual, I will share the menus now and promise recipes later. I truly am terrible, aren't I? I will even attempt to get some decent photos. I'm just so ashamed to let anyone see how cluttered this tiny space is!

Anyhell, here are some sabbat menus:

LAMMAS

·         Pork chops (grilled) with orange, cumin, chipotle glaze

·         corn pancakes with whole corn

·         toppings: avocado, green onions, sour cream, shredded cheese

·         frijoles rancheros – pintos with bacon, onion, and jalapeño

·         garden salad with Green Goddess dressing: salad mix, spinach, red onion, orange bell pepper, shredded carrot, shredded cabbage, sugar snap peas, broccoli florets

·         cherries jubilee with vanilla ice cream  (cherries done outside)

MABON

·         Baked vegetarian kibbeh  (potato, onion, and bulgar with chickpea-pine nut filling)

·         Yogurt sauce

·         Lemon-herb roast chicken

·         Persephone’s salad

·         Ginger pear upside down cake

SAMHAIN

·         Cornmeal-dredged fried catfish with tartar sauce

·         Hoppin’ John

·         Cornbread

·         Apple crisp

·         Sweeeeeeeeeeeeeeeeeeeeeeeeeeet tea

YULE

First course:

·         Buckwheat blinis with with duck, red cabbage, parsnip, ginger-cranberry-orange sauce  - lightly sauté cabbage and parsnips

Main course:

·         Maple-mustard glazed pork tenderloin with fruit stuffing

·         Duchess sweet potatoes with garam masala

·         Stuffed onions

·         Swiss chard with curry powder and hazelnuts

·         Persephone’s Salad

·         Butternut Squash Flan

Autumn is a-cumen in!

September is a little more than a day away here.  Are you as excited as I am?  Temperatures are still pretty warm, but thunderstorms are coming to cool us down a bit.  Mabon will soon be here, and then...Samhain!  The countdown to Samhain began ages ago for me, but I'm not about to forget the autumn equinox, oh, no!

Our second harvest festival in the northern hemisphere, the autumn equinox/Mabon is a time to start turning inward a bit more.  It's a time to start focusing on things we want to get rid of at the end of the year, a time to meditate on future goals, and a time to really start connecting more with our inner selves.  It's a time to get in touch with our spirituality and prepare for the long, dark winter.

At my parents' house, it's a time for canning and freezing everything from the garden.  Tomatoes, peppers, and green beans are being preserved in jars. Pickles have been made.  Corn is going into the freezer.  My parents are enjoying delicious turnips, raw with salt and pepper.  Here, since I have no garden, I am getting ready to de-clutter the house.  I have bundles of clothes to give away, books to organize, and other assorted bits of junk to get rid of.

Celebrating the second harvest and enjoying the beginning of autumn are joyful activities. The air will soon grow cool and crisp. The days are already noticeably shorter.  Pumpkins already decorate the front of the grocery store.  Today, I baked a pumpkin spice latte cheesecake. The time is nigh!

Below is a list of activities and foods for the autumn equinox. If you're having trouble thinking of ideas for decorations, activities, or dishes, perhaps it will help you.

Mabon  Ideas for Heart and Home

·         Simmer water with cinnamon sticks and whole cloves on the stove.

·         Smudge with rosemary, sage, and thyme.  Simmer some of the herbs in water and add it to your mop water.  Clean the floors, counters, and cabinet doors.  Add some sea salt for extra protection and cleansing.

·         Decorate with autumn leaf gardens that you can purchase from a craft store.

·         Place leaves on a canvas or piece of foam board. Dip an old toothbrush into some orange, red, brown, and yellow paint.  Splatter. Remove the leaves.

·         Can the rest of the fresh green beans and tomatoes.  Make pesto with the last of the summer basil and freeze it.  Freeze the corn.  Hang bundles of herbs to dry.

·         Fall cleaning.  Get rid of clutter and give away anything you don’t use or wear.

·         Make a besom. Scent with cinnamon oil.

·         Meditate on Persephone’s descent into the Underworld.  Eat pomegranate seeds while doing this.

·         Harvest seeds.  

·         Think of your goals for the coming year.

·         Think of what you want to get rid of at Samhain. What is cluttering your mind and your life?

·         Make corn dollies.

·         Make dried apples for snacks and decoration.

·         Decorate the altar with bundles of corn.  Hollow out apples to use as candle holders. 

Foods:

·         Squash soup

·         Corn bread

·         Apple pie, crumble, or cake

·         Pinto beans cooked with smoked ham

·         Sauteed  greens

·         Stuffed onions

·         Sweet potatoes – mashed, baked, in pie form

Mabon Recipes 2012

I am still working on my recipes for Saturday's meal.  To be honest, some of the recipes will remain experimental recipes or ideas until Saturday.  I know, I know, you're not supposed to test recipes for a big occasion, but some things can be made ahead, in case something effs up.

What I'm going is inviting any brave person(s) to cook along with me.  Here are two of the recipes that will be served for Mabon:

Roasted Carrot and Parsnip Soup

Bacony Brussels Sprouts (I suck at naming things, yo)

I'm also making roasted duck and potatoes, a Mabon salad, and either sweet potato or butternut squash flan.  I think squash.

Anyway, on to the recipes.  Again, I can't vouch for these 100%.  You may need more spice, or it may take longer for the sprouts to cook, depending on your stove.  You may need to add an extra teaspoon of oil.  Whatever changes need to be made will be made after Saturday.

Roasted Carrot-Parsnip Soup

4 cups peeled carrots, cut into cubes

3 cups peeled parsnips, cut into cubes

2-3 tablespoons olive oil

Salt and pepper

1 large onion, chopped

2-3 tablespoons olive oil

4 cloves garlic, chopped

1 tablespoon grated ginger

4 cups chicken stock or broth

1 cup apple cider or juice

1 ½ tablespoons Ras-el-Hanout

Salt and pepper to taste

Preheat the oven to 425.  Toss the carrots and parsnips with the olive oil, salt and pepper.  Spread on a large baking tray and roast until tender, 20-25 minutes.

Meanwhile, heat olive oil in a soup pot over medium heat.  Add the onion and cook about 7 minutes.  Add the garlic and ginger  and cook 2-3 more minutes.

Add the roasted carrots and parsnips, chicken stock or broth, and juice/cider.   Season with Ras-el-Hanout and salt and pepper to taste. 

Simmer for 10-15 minutes before pureeing.   Add more liquid if necessary – broth, juice, or even water.  Adjust seasonings and serve hot.

Garnish with a swirl of cream and a sprinkle of fresh cilantro, parsley, or chives, if desired. 

Bacony Brussels Sprouts

1 lb Brussels sprouts, cleaned and trimmed, large ones halved

2 shallots, finely minced

2 cloves garlic, finely minced

4 slices bacon, diced

2 tablespoons olive oil or bacon drippings

2 teaspoons Dijon mustard

1 ½  tablespoons balsamic vinegar

½ cup chicken broth or stock

Salt and pepper to taste

Heat a large, lidded skillet over medium. Cook the bacon until crisp. Remove with a slotted spoon. Reserve the fat. Drain the bacon on paper towels.

Cook the shallots and garlic in the oil or bacon drippings for about 5 minutes, until soft but not brown. 

Add the sprouts and stir to coat.  Add the broth or stock, cover and cook until sprouts are almost tender, 7-8 minutes.

  Remove lid and increase heat.  Whisk together Dijon mustard and balsamic vinegar.  Pour over sprouts and cook until Brussels sprouts are tender and liquid has created a glaze for the sprouts. 

Season with salt and pepper to taste.  Transfer to a serving bowl and garnish with bacon bits. 

Happy Mabon!

Mabon, Equinox, first day of fall, Harvest Home, whatever you call it, maybe it be full of blessings.

Ways to celebrate:

*Go for a walk. Collect leaves and pine cones.

* Feed the birds and squirrels.

*Make a donation to a food bank.

* Simply light a candle and give thanks for the blessings in your life.

*Share a meal with loved ones. Light orange, yellow and purple candles. Place mums on the table. Enjoy foods of the season, such as squash and apples.

* Do a kitchen/hearth/home blessing.

*Bake a loaf of bread. Enjoy with some wine.

* Meditate on the balance of light and dark. Find the balance in your life.

*Pick apples. Make apple sauce, apple butter, apple everything, and share!

From my kitchen to yours, Mabon blessings. May you never hunger, may you never thirst.

Harvest Home Rolls

Here is a lovely, fluffy, lightly sweet roll to serve at your Mabon meal.

Harvest Home Rolls – Adapted from allrecipes.com
Makes 9-12 rolls, depending on size

½ cup milk, warmed to 110 F
1 package yeast
¼ cup butter, melted
1 egg, beaten
1/8 sugar
½ - 1 tsp. salt
2 ¼- 2 ½ cups unbleached bread flour ( I used KA), plus extra for dusting
1 tablespoon oil
1 egg, beaten, for egg wash

Bloom the yeast in half the milk. I always add just a pinch of sugar at this stage too, maybe ½ tsp. Wait 15 minutes.

Add the rest of the warm milk, melted butter, sugar and salt. Stir to dissolve. Add the beaten egg and stir.

Gradually mix in the flour with a wooden spoon. Turn the dough onto a floured surface and knead for about 8 minutes, until the dough makes a satiny ball.
Pour a tablespoon of oil into the bowl. Place the ball of dough into the bowl and turn to coat. Cover with a clean towel and leave in a warm place to rise for about an hour, until doubled in size.

After an hour, punch down the dough and let it rise until doubled again, 45-60 minutes.

After the dough has risen a second time, lightly oil your hands and pinch off 12 small balls of dough. Do this by squeezing the dough between the thumb and forefinger of your fist.

Place on a parchment-lined baking sheet.

Preheat the oven to 350 F. Brush beaten egg on top of each roll before baking. Bake 20-25 minutes, until golden brown. The egg wash will make the tops a nice, golden brown.


Kneading dough is an excellent time to infuse it with your intent. Love? Protection? I find that the time passes more quickly when I sing/chant as I'm kneading. "Hoof and Horn" is a favorite of mine because I feel that bread baking also honors gods of grain and agriculture, as well as the cycle of life.

Listening to "John Barleycorn" would also be appropriate. I listened to some Emerald Rose today (www.emeraldrose.com)

Whatever you serve, make the preparation of the meal part of the ritual. Listen to some special, meditative music. Chant. Light a candle as you cook. Say any words that seem appropriate at the time. It's up to you.

You can knead herbs into the bread dough for extra intent, if desired. For example, rosemary would be appropriate at Samhain for remembrance.

Mabon Recipes: Side Dishes

Sweet Potato Souffle is a recipe I am trying tomorrow. Hopefully it will turn out. Souffle has a reputation for being very persnickety and easily upset.

Ingredients:

3 1/2 lbs sweet potatoes, peeled and diced
3/4 cup + 1 Tbsp sugar
1/2 cup butter, melted
1 c cream or milk
5 eggs, whites and yolks separated
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 tsp vanilla
1 tsp salt

Boil sweet potatoes until tender, 10-15 minutes, depending on size of dice. Drain and set aside.

Preheat over to 350 F. Grease a 2-quart souffle dish. Sprinkle with 1 Tbsp sugar and turn to coat.

In a large bowl, mash together sweet potatoes, sugar, butter, egg yolks, milk, vanilla, cinnamon, nutmeg, cloves, and salt.

In a separate bowl, beat the egg whites until they peak. Gently folk egg whites into sweet potato mixture in a figure-8 fashion, 1/4 at a time. There will be flecks of white in the finished product.

Pour into souffle dish and bake for 30-35 minutes.

Mabon Recipes: Dessert

Applesauce Loaf Cake

1/2 cup (1 stick) butter
1 cup dark brown sugar, packed
1 1/2 cups applesauce
2 cups cake flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

optional: 1/2 cup each chopped raised, dates, and pecans

Preheat oven to 350.

In a mixing bowl, cream together butter and brown sugar. Mix in applesauce. Sift together flour, baking soda, cinnamon, nutmeg, and cloves. Add to wet ingredients and stir well to combine.

Pour batter into a greased loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean.

A Mabon Menu

The Autumn Equinox is a ritual of thanksgiving. It is the penultimate harvest. It is the time of balance between light and dark, turning toward the dark. It is the season of the witch.

At Mabon, we give thanks for the fruits of the harvest and share with those in need. We feel the chill of autumn and know Samhain is just around the corner. The leaves change and we begin to gather our winter supplies around us.
Spiritually, we begin to turn inward, as fall and winter are times of introspection.

Mabon is probably my second-favorite Sabbat, following Samhain. I love that it is a time of abundance and thanksgiving. For this kitchen witch, it is a time to take the edible gifts of the earth and give thanks for them by preparing them with love and sharing them with as many people as possible.

Mabon represents thanksgiving, abundance, equality, and balance.

Symbols are acorns, pomegranates, grains and corn.

Appropriate foods are meat, vegetables such as corn, potatoes and carrots, bread, pomegranates, nuts, wine and ale

My Mabon menu:
Roasted pork with garlic, thyme, rosemary, and sage
Cornbread
Roasted potatoes
Glazed carrots
Green beans with bacon and tomato

Green Beans with Bacon and Tomato

1 lb fresh or frozen green beans
4 slices bacon, cut into small pieces
1 shallot, minced
1/2 cup tomato, diced small (canned is fine)
2-3 cups chicken broth
salt and pepper to taste

Begin by cooking the bacon until crisp. Remove with a slotted spoon and drain on kitchen paper. Cook the shallot in the bacon drippings until tender, 3-4 minutes. Add the green beans (ends snapped off of fresh ones, please) and chicken broth. Cook until green beans are tender (about 10-15 minutes for frozen, 25-30 for fresh). Add tomato and warm through. Season with salt and pepper to taste. Add the bacon and serve.

Happy Mabon!

In lieu of posting new recipes (because I've been busy and haven't been in the kitchen as much as I'd like and I've no one to feed!), allow me to recommend a few favorites from past posts.

http://witchsrecipes.blogspot.com/search/label/mabon

http://witchsrecipes.blogspot.com/search/label/autumn

http://witchsrecipes.blogspot.com/search/label/spinach (This includes an Imbolc recipe that would also be good for Mabon, or Ostara for those of you in the Southern Hemisphere)

The black bean soup is delicious and creamy, with flecks of cilantro running through it. Make it as a starter to your harvest feast. Serve it with the cornbread for a full meal.

The corn chowder is nice a hearty and would make a meal on its own with some homemade bread and wilted greens

I hope everyone has a blessed Mabon and I hope that all your harvests are successful.

Happy Ostara to my friends in the Southern Hemisphere! A blessed spring to you all.

http://witchsrecipes.blogspot.com/search/label/ostara

The Apple, Part II

In folklore, apples have many different powers. These include immortality, eternal youth, love and divination.

On All Hallow's Eve, it is believed that an apple peel thrown over the shoulder will land in the first letter of the name of your suitor. Another method of divining the name of one's suitor is to name apple seeds for each suitor. The apple seeds are then placed on the forehead or cheeks. The last seed to fall represents your love.

As Witches know, the apple has a five-pointed star within. Slice the apple horizontally and place in a cup of warmed apple cider to add a little extra oomph to this warming love potion. Add cinnamon and cloves for extra warmth.

More apple lore from homesteadarts.org:

# The golden apples of the Hesperides were sought by Hercules for their ability to give immortality. In Scandinavia, the perpetual youth apples were kept by Idhunn in Asgard.

# An apple tossed to Conie, son of Conn, by the woman from the Land of the Living provided sustenance to him for a month, but made him long for her and her land, as was her plan.

# Gna, messenger of the Scandinavian Frigga, dropped an apple to King Rerir who ate it with his wife, who then bore a child. Frey sent eleven golden apples to Gerda as a marriage offer.

# The Greek goddess Atalanta was won by a suitor who threw down golden apples to distract her from their race, which he then won.

# An apple in the Arabian Nights cured every ill.

# In Black American folklore, apple-shaped birthmarks can be cured by rubbing with an apple and eating apples.

# In Danish, German, and English folklore, and in voodoo, apples are used as love charms.

# A Danish fairytale uses an apple as a chastity test. The apple fades if the owner is unfaithful.

# Apples are used in divination in Ireland, Wales, Scotland, and the Isle of Man. In fact, the custom of diving for apples and catching one on a string is a remnant of druidic divination.

# The Apple of Discord, inscribed For the Fairest, was given by Paris to Aphrodite, causing a quarrel among the goddesses and helping to bring about the Trojan War.


Mulled Cider

1 gallon fresh, unfiltered apple cider
1 orange, washed and sliced
1 apple, washed and sliced horizontally to reveal the star
15 cloves
1 teaspoon ground ginger
4-5 cinnamon sticks
1/2 teaspoon ground cardamom
1 teaspoon ground nutmeg (fresh is best)

Pour the cider into a pot and heat on medium-high. Stud the orange slices with cloves. Add the fruit, cinnamon sticks and spices. Simmer on low for 20 minutes. Strain to remove any sediment. Serve with a cinnamon stick in each cup, if desired.

For the adults: Add a touch of rum or brandy.

Food of Love: The Apple

Planet: Venus
Element: Water
Energies: Love, health, peace

Apples have been eaten since the Paleolithic era. To the ancient Egyptians, they were a highly valued food. Baskets of apples were offered to Hapy, the Egyptian god of the Nile. Iduna, a Norse goddess, guarded a store of apples that, when eaten, gave the gift of perpetual youth to the other goddesses and gods. The Yoruba still offer apples to Chango.

Apples are linked with spirituality in the British Isles, particularly with Avalon.

Apples were once rubbed before eaten in order to move the demons or evil spirits that were thought to reside within. The mere smell of a fresh apple was once thought to betwoe longevity and restore physical strength.

For love, carve a heart into the skin of a fresh apple before eating it. Visualize yourself attracting love and being in a loving relationship. Share an apple with your lover. Bake a cinnamon-scented apple pie or drink cold or warm apple cider.

This Samhain, or even Mabon, whip up a batch of love-red candy apples or beautiful, creamy caramel apples to share with loved ones. Inscribe symbols of love into the candy or caramel coating before hardening.

Candy Apples:

8 medium sized apples, preferably one with firm, crisp flesh (Granny Smith is my favorite)
8 wooden sticks
3 cups white sugar
1/2 cup light corn syrup
1 cup water
1/4 teaspoon cinnamon (optional)
1/4 teaspoon red food coloring (optional)

Wash and dry the apples. Remove any stems or leaves and insert a wooden stick into the end of each apple. Set apples aside.

Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads.

Remove from heat and stir in cinnamon and food coloring, if using.

Dip one apple completely in the syrup and swirl it around a little with the stick to coat. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, on a well greased pan.

Repeat with remaining apples. If syrup thickens or cools too much, simply reheat briefly before proceeding. Let cool completely before serving.

Variation: Before completely cooled, dip the apples in some heart-shaped sprinkles for love.


Caramel Apples:
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
8-10 wooden sticks
8-10 medium tart apples

Wash and dry the apples, removing any stems. Insert a wooden stick into the end of each apple.

Combine butter, brown sugar, corn syrup and milk in a heavy saucepan. Bring to a boil over medium-high heat. Boil for 30 to 40 minutes, or until syrup reaches 248 degrees (firm ball stage) on a candy thermometer.

Remove from heat and stir in vanilla. Dip each apple into the caramel mixture, swirling to coat. Set apples on wax paper to cool completely before serving.

Sources: Cunningham's Encyclopedia of Wicca in the Kitchen
allfreecrafts.com

Happy Mabon

Mabon Blessings to you and yours. Best 'witches' from my kitchen to yours! :)

More later.

More Recipes for Mabon

Corn Chowder for Mabon

There are several ways you can spice up this delicious chowder. You can give it some southwestern flair by adding chorizo instead of bacon, and seasoning it with cumin and chile. Or you can keep it traditional, with bacon and even potatoes.

Version 1

2 T oil or butter
1 T flour
1 large onion, diced
1-2 cloves garlic, minced
1-2 stalks celery, chopped
1 medium potato, peeled and cubed (small)
4 cups stock
6 slices bacon, cut into small chunks
3 cups corn kernels, fresh, canned or frozen
1/2 cup cream
salt and pepper to taste

Heat the oil or butter in a soup pot. Add the bacon and fry for 2-3 minutes before adding onion and celery. Cook the onion and celery for a few minutes. Add the garlic and stir, cooking 2-3 minutes more. Sprinkle in the flour and stir to combine, cooking another 1-2 minutes. Slowly whisk in the stock and bring to a simmer. Add the corn and potato. Season with salt and pepper. Simmer until the potato is tender, 15-20 minutes. At this point you can puree a ladleful or two of the soup and return it to the pot. Stir in the cream and check the seasoning. Garnish with chopped parsley, if desired.



Southwest Corn Chowder

2 T oil or butter
1 T flour
1 chorizo, casing removed
1 large onion, diced
3-4 cloves garlic, minced
1 small chile, deseeded
1 - 1 1/2 teaspoons (t) ground cumin
1/4 - 1/2 t ground chipotle powder
4 cups stock
3 cups corn kernels
salt and pepper
1/2 cup cream
chopped fresh cilantro

Heat the oil or butter in a soup pot. Cook the chorizo, crumbling with a wooden spoon. Remove the cooked sausage and reserve. Drain all but about 2 T of oil. Cook the onions and chile for 5 minutes, then add the garlic. Cook 1-2 minutes, then stir in the flour. Add the spices, salt and pepper, and stock. Simmer for 3-5 minutes. Add the corn and simmer the soup for 10-15 minutes. Again, you may choose to puree a cup or cup and a half of the soup before stirring in the cream. After stirring in the cream, add the reserved chorizo. Garnish with chopped cilantro.

As with the black bean soup, you may also garnish with sliced green onions. You can also sprinkle on some grated Monterrey Jack, and/or some chopped canned green chiles. Yumyumyum!

Note: If you make the meatball soup, black bean soup, or this version of corn chowder at home, please let me know! By making these recipes at home you are helping me tweak and perfect them for the cookbook and I would be most grateful. If something needs adjusted, let me know what you did at home. I'll continue to develop and test things here as well.

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.