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I've never done this before, so I hope it works!

As you may remember, I have been working on some recipes to go along with the calendars of meatless meals that I have planned for the time between Nov. 1 and Dec. 20.    Well, here they are!   If you're interested in cooking anything that I have planned to make during that time, here is your chance.

The recipes are yours to use and adapt as you see fit.  I've included some menu ideas that are similar to the post I made with the calendars, but there are some variations.  It's a total of 39 pages.  I didn't include every single recipe because some of them, such as spaghetti, are rather basic.

Please let me know if you nab the PDF file, if you cook anything, and how you like the recipes.  What worked? What didn't? What did you change?

Thank you and enjoy!

Nar

The Updated Hot Buttered Rum

I share this recipe with friends and family, and I think I have posted it here, but it has been revised slightly.  Well, I've included an option.

When I make hot buttered rum, it is a creamy, boozy, spicy concoction that really has people clamoring for more.  Be careful, though!  Too many of them and you might find yourself dancing on the table tops, an act for which I am not responsible!

For my hot buttered rum, you need:

1 pint vanilla OR caramel ice cream (this is the new twist), softened
1 stick butter, softened
1 cup dark brown sugar
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (bonus points for having the fresh stuff to grate)
1 bottle dark, dark rum
boiling water

I put the softened butter and ice cream together in a mixing bowl.  Add the sugar and spices and whip it until it's combined.  Put it in a container and pop it in the freezer.

When you're ready for your drinkie-poo, add 2 tablespoons of the batter to a cup.  Pour in a shot of rum, top it off with boiling water, and stir well to combine.   Garnish it with whipped cream if you want, and maybe pop in a cinnamon stick and/or grate some fresh nutmeg on the top.

This year, we're all about the caramel ice cream, as it's my boyfriend's favorite flavor of...well, everything.

Another Imbolc Side Dish

I absolutely love this recipe. You can add a little thyme if you want, and a couple of cloves of garlic, but I like it simple.

Glazed Parsnips and Carrots

3 carrots, peeled and sliced into rounds
3 small parsnips, peeled and sliced into rounds
1 tablespoon olive oil
salt and pepper to taste

2 tablespoons melted butter
2 tablespoons honey
2 tablespoons balsamic vinegar
1/2 teaspoon salt
pepper to taste

Preheat the oven to 400 F. Toss the carrots and parsnips with the olive oil. Sprinkle with salt and pepper. Using your clean hands, toss to coat. Line a baking dish with foil. Spread the vegetables in an even layer. Roast at 400 for 35-40 minutes, until they are tender. Mix together the melted butter, vinegar, honey, salt, and pepper. Pour over the carrots and parsnips and stir. Bake for an additional 5 minutes, until sauce is bubbly and thick.

Imbolc Celebration Menu

One of the ways in which I used to celebrate Imbolc/Candlemas was to inscribe a wish for the coming year onto a candle and leave the candle to burn. We would stay up all night with the candles to make sure there were no fires.

However you decide to mark the occasion, may you have a warm, nourishing meal on your table. Here is a homey winter meal (that's a little bit Slavic!) and a deliciously different appetizer. Hold on to your socks, as this post is recipe heavy!


Imbolc Celebration Menu

Baked Brie with Bacon Jam
Stuffed Cabbage
Balsamic Beets
Poppy Seed Noodles
Rye Bread with Caraway Seeds
Stuffed Figs in Wine


Bacon Jam
1.5 pounds applewood smoked bacon, cut into ½” pieces
2 medium red onions, finely diced
4-5 cloves garlic, minced
½ cup apple cider vinegar
¾ cup packed dark brown sugar
¾ cup strong brewed coffee
1-2 tablespoons smoked paprika
1 teaspoon ground ancho chile powder
Smoked salt to taste (or just use regular salt and ¼ tsp liquid smoke)

In a large pot, cook the bacon until bacon is slightly browned and fat is rendered. Remove with a slotted spoon and drain on paper towels. Pour off all but about 3 tablespoons of the fat.
Cook the onions in the bacon fat until onions are translucent, 7-8 minutes. Do not brown.
Add the vinegar and coffee. Scrape the bottom of the pot to remove any stuck bits. Stir in the brown sugar.
Add bacon back to the pot.
Simmer, uncovered, until the liquid is thick and syrupy, about an hour. Watch it and stir occasionally to make sure it doesn’t stick. When most of the liquid is evaporated and the sauce is thick, it is done. Stir in the paprika, ancho chile powder, and smoked salt.
Allow jam to cool. Store in jars in the refrigerator for up to a week.

Baked Brie with Bacon Jam

½ package puff pastry, thawed
1 wheel of brie
¼ cup bacon jam

Preheat oven to 425 F.
Take a sheet of puff pastry. Roll slightly on a lightly floured surface.
Place the wheel of brie (rind and all) on the sheet of pastry. Top with bacon jam.
Fold the puff pastry over the top of the cheese.
Bake 20-25 minutes. Let cool for about 5 minutes before serving.

Stuffed Cabbage

8 cabbage leaves, lightly blanched in boiling water for 2-3 minutes
1 pound ground beef
1 cup uncooked white rice
1 egg, lightly beaten
1 bunch parsley, finely chopped
1 small onion, finely chopped
Salt and pepper to taste

2 tablespoons oil
4-5 cloves garlic, minced
1 cup tomato sauce
½ cup white wine
½ cup beef broth

In a mixing bowl, combine the ground beef, onion, egg, parsley and rice. Use your hands to thoroughly mix the ingredients together.
Divide the meat mixture into 8 portions and form into thick oval shapes.
Take one cabbage leaf and fill it with 1/8 of the meat mixture. Roll it burrito-style to form a package. Secure with toothpicks if needed. Repeat.
In a large skillet with a lid, heat the oil on medium heat. Cook the garlic for about 5 minutes, until softened. Deglaze the pan with the white wine and beef broth.
Add the tomato sauce.
Place the cabbage parcels seam-side down in the skillet. Bring the sauce to a boil. Reduce to a simmer, cover, and cook for 40 minutes, basting often with the sauce.


Balsamic Beets

8 small beets (about 2 pounds)
6 tablespoons balsamic vinegar
Salt and pepper to taste

Trim the beets and place in a large pot. Cover with water. Boil until tender. Drain and allow beets to cool.
Remove the skins and trim the ends of the beets. Slice into rounds or wedges.
In a sauce pan, simmer the balsamic vinegar for 5-7 minutes, until thick. Add the beets and stir to coat.
Season with salt and pepper and serve.

Poppy Seed Noodles

1 1-pound bag wide egg noodles
1 shallot, minced
1 tablespoon oil
1 tablespoon butter
4 tablespoons poppy seeds
Salt and pepper to taste

Cook the noodle in salted boiling water until al dente.
In another pot, heat the oil on medium. Cook the shallot for 5-7 minutes until softened but not browned.
Add the poppy seeds.
Add the drained egg noodles and butter. Toss to coat. Season with salt and pepper and serve.


Rye Bread with Caraway Seeds

2 (.25 ounce) packages active dry yeast
2 cups warm water (110 degrees to 115 degrees), divided
1/4 cup packed brown sugar
1 tablespoon caraway seed
1 tablespoon vegetable oil
2 teaspoons salt
2 1/2 cups rye flour
2 3/4 cups all-purpose flour, divided

In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Shape each half into a ball; place in two greased 8-in. round cake pans. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375 degrees F for 25-30 minutes or until golden brown.


Stuffed Figs in Wine

10 dried Mission figs
¼ cup soft goat cheese
2 tablespoons crumbled gorgonzola
2 tablespoons honey
¼ cup red wine or port
¼ cup balsamic vinegar

Heat the oven to 325 F.
Slice the figs most of the way through, but do not cut them completely in half.
Mix together the cheeses and honey.
Stuff each fig half with a scant teaspoon of filling.
Place in a baking dish.
Mix together the wine and vinegar. Pour over the figs.
Bake for 35-40 minutes, until the liquid has reduced and formed a bubbly, thick sauce. Figs should be softened.

Sun God Frittata

This is a recipe that I meant to share at Yule, but it can certainly be eaten at Imbolc as well. The eggs and especially the dairy - including pecorino romano - make it appropriate for Imbolc. Incidentally, I learned that Imbolc is February 5 this year.

Okay, now about the recipe. I wanted to include preserved meat, especially pork, because that was an important winter food before we had refrigeration. Then I included something that is completely out of season - bell peppers. There is a method to my madness, however. I included these red and yellow beauties because this is a SUN God Frittata. You can, however, leave them out if you can't find good produce in your market this time of year. The recipe also includes butternut squash and its sunny color is also lovely with the golden yellow of the egg.

Enjoy the contrast of creamy eggs and tender squash against crisp peppers. Notice the earthiness of the herbs and the saltiness of the cheese. Think of the strengthening sun. Think of spring.


Sun God Frittata

6 tablespoons olive oil
1 butternut squash (about 1 ½- 2 pounds)
1 medium yellow onion, finely chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 cup finely grated Pecorino Romano cheese
5 sage leaves, chopped
1 tablespoon fresh thyme, chopped
½ tablespoon fresh rosemary, chopped
¼ pound Prosciutto, thinly sliced into ribbons
10 eggs
3 tablespoons heavy cream
Salt and pepper to taste

Cut the squash in half. Remove the seeds. Brush with 1 tablespoon olive oil. Place, cut side down, in a baking dish and roast at 425 F until squash is tender, about 40-45 minutes. When the squash has cooled, peel and cut into ½” cubes.

In a deep, oven-proof skillet (I like cast iron), heat 1 tablespoon of olive oil over medium heat. Cook the prosciutto until lightly crisp. Remove and set aside to drain.

Heat the rest of the olive oil over medium heat. Add the onion and pepper. Season with a little salt. Cook, stirring frequently, until vegetables begin to soften, about 7 minutes.

Add the rosemary, sage, and thyme. Cook for one minute.

Return the prosciutto to the pan.

Add the squash to the vegetables and prosciutto. Stir to combine.

In a bowl or blender, combine the eggs and cream. Combine with the cheese. Season with salt and pepper to taste.

Pour this mixture into the skillet. Allow the eggs to cook for 3-4 minutes, using a rubber spatula to allow the uncooked egg to flow into the bottom. Cover the skillet with a lid or plate and allow it to cook for 9-10 minutes, or until partially set.

Preheat the broiler. Remove the lid and place the skillet under the broiler until frittata has set completely and top is lightly browned, 2-3 minutes.

Loosen the frittata and turn it out onto a plate. Let it cool to room temperature. Slice into 8 wedges and serve.

Serves 8

Potato-Broccoli Soup

This is the perfect soup for a cold, snowy evening. Chock full of nourishing, grounding ingredients (and bacon!), this soup might just become a winter staple.


2 cups broccoli florets (I used frozen)
1 large onion, finely chopped
4 cloves garlic, minced
3 large Russet potatoes, peeled and cut into 1” cubes
1 bunch green onions, sliced
½ pound bacon, cut into 1” pieces
3 tablespoons flour
1 8-oz pack Cheddar cheese, shredded
6 cups chicken stock
2 cups whole milk
Sour cream to serve

In a large soup pot, cook the bacon until crisp. Remove with a slotted spoon and set aside. Cook the onion and garlic in the bacon fat until the onions are tender, about 7 minutes. Sprinkle the flour over the onions and garlic. Stir together to make a roux. Cook for 3-4 minutes.

Add the potatoes to the pot and cover with the stock. Cover and simmer until potatoes are very tender. Remove from heat. Puree the soup, leaving some chunks of potato.

Return the soup to the stove. Add the broccoli and cook until tender (or heated through, if using frozen broccoli).

Lower the heat and add the milk. Add the cheese and stir to melt. Return the bacon to the soup and add the green onions.

Serve the soup with dollops of sour cream, plus extra bacon and green onions for garnish if desired.

You can also replace the green onions with crispy fried onions. That's also delicious.