Feasts,
cakes & ale, sacred foods for the festivals and potlucks are all an
integral of the pagan life. This page is full of wonderful
recipes that will make the food and drink at your next gathering memorable.
If you have a recipe you'd like to share, just email
it
to us.
Thanks againto Shelli
English for this great recipe!
If you'd
like to have your favorite recipe for Ostare included in the next issue,
please send it to Ravenwynd as
soon as possible.
During the Winter months,
I try to use ingredients that are seasonal and can be stored easily.
Some of my favourites are potatoes and other root vegetables, pumpkins
and squashes, beans and legumes. I also love good soups in cold weather.
They are not only warming and nutritious, but easily portable in a thermal
container, to be enjoyed wherever you may be. Here is one of my tried
and true best soup recipes:
Pumpkin Soup
Ingredients:
5-6 Cups vegetable or chicken stock
1 1/4 Lbs. Pumpkin, prepared. *See below.
2-3 Large carrots, chopped
2 garlic cloves
1 onion, medium-large
1 red bell pepper, seeded & chopped
1/4 Cup butter
1/2 teaspoon each: ginger, coriander, turmeric, sage, thyme
salt and pepper to taste
I also use a pinch of cayenne to add a little heat, but this is optional.
* A note on preparing pumpkin: cube flesh of pumpkin (no rind) and boil
until fork tender, mash as you would potatoes. This recipe works
well for banana squash and other root vegetables as well. Experiment!
You may also use canned prepared pumpkin.
In a
large stockpot, melt a bit of the butter and sauté the garlic, onion
and carrots and bell pepper. Pour in the vegetable (or chicken) stock
and add pumpkin, herbs & spices and the remainder of the butter.
Cover and cook slowly, stirring occasionally, over a low heat until carrot
pieces are no longer "crunchy". This may be served as is, or
placed in blender and pureed for a uniform consistency. I like
to serve piping hot with a dollop of plain yogurt and a pinch of parsley
as a garnish, along with some good crusty bread or croutons to "float".
Variations:
~You may add cream or half & half instead of 2 of the cups of stock
for creamier soup, but watch carefully for scorching.
~Green bell peppers are usually less expensive than red, but add an unusual
colour to the soup. A bit more turmeric (or saffron, which is quite
expensive!!) will help adjust the colour of the soup.
~Pumpkin, Squashes and root vegetables are rather low on flavour, so
experiment to your own
taste the quantities of herbs and spices, some may like it milder than
others.
Enjoy, Be Warm,
and a happy Imbolc to All ! ~ And remember the most important
ingredient is Love! ~SHE