Wednesday, February 8, 2012
Amazon
My mini cookbooks can now be found on amazon.com. Just search for "Recipes for Ostara" and "Recipes for Beltane", and there you go! :)
Tuesday, February 7, 2012
Recipes for Beltane Mini-Book
Follow this link: https://www.createspace.com/3791864
If you are interested in some recipes for your Beltane celebration, may I suggest my mini cookbook? Inside you will find recipes for a wine punch and oatcakes for your post-ritual cakes and ale. You'll also find an appetizer, a salad, two mains and two sides, and a dessert guaranteed to impress and entrance your special someone. There are three or four vegetarian/vegan recipes in this book.
If you are interested in some recipes for your Beltane celebration, may I suggest my mini cookbook? Inside you will find recipes for a wine punch and oatcakes for your post-ritual cakes and ale. You'll also find an appetizer, a salad, two mains and two sides, and a dessert guaranteed to impress and entrance your special someone. There are three or four vegetarian/vegan recipes in this book.
Monday, February 6, 2012
And Here It Is!
My first mini e-book is now available here: https://www.createspace.com/3790735
"Recipes for Ostara" includes some recipes from blog land, as well as recipes I've adapted over time. I put together a collection of recipes that reflect the spirit of rebirth and renewal. There is a spicy soup, a quiche, a chutney recipe you've never seen before, and a few other yummy surprises.
It's not perfect, but I think it's pretty darn good for a first try. "Recipes for Beltane" promises to be that much better. It has more recipes, too!
Don't worry - I'm still working on my other cookbook project. This is just my teaser. :)
"Recipes for Ostara" includes some recipes from blog land, as well as recipes I've adapted over time. I put together a collection of recipes that reflect the spirit of rebirth and renewal. There is a spicy soup, a quiche, a chutney recipe you've never seen before, and a few other yummy surprises.
It's not perfect, but I think it's pretty darn good for a first try. "Recipes for Beltane" promises to be that much better. It has more recipes, too!
Don't worry - I'm still working on my other cookbook project. This is just my teaser. :)
Sunday, February 5, 2012
Blessed Imbolc
I hope everyone enjoyed their Imbolc celebrations. It was quiet here at Cadi'nin Evi, but productive. I contacted Pagan Edge magazine about a position as a food, kitchen and nutrition writer. I was accepted, and I have one article out of three written so far.
I have also collected some recipes for Ostara and Beltane and submitted them through createspace.com Books only have to be 24 pages, which turned out to be the perfect length for an introduction and some recipes for the Sabbat.
So, those have been submitted for review and in a couple of days I should know if I've been accepted or not. I'm keeping my fingers crossed that "Recipes for Ostara" and "Recipes for Beltane" become available to you online. I will let you all know.
I basically spent the entire weekend writing, organizing recipes and working on formatting. It was fun, but where did my weekend go? I hope everyone had a good one!
I have also collected some recipes for Ostara and Beltane and submitted them through createspace.com Books only have to be 24 pages, which turned out to be the perfect length for an introduction and some recipes for the Sabbat.
So, those have been submitted for review and in a couple of days I should know if I've been accepted or not. I'm keeping my fingers crossed that "Recipes for Ostara" and "Recipes for Beltane" become available to you online. I will let you all know.
I basically spent the entire weekend writing, organizing recipes and working on formatting. It was fun, but where did my weekend go? I hope everyone had a good one!
Monday, January 30, 2012
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.
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.
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.
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