Sabbats Almanac: Samhain to Mabon - Kristoffer Hughes 2018

Feasts and Treats by Blake Octavian Blair
Ostara

SPRING EQUINOX AND THE Ostara season conjure many visions of an earnest start to gardening and visions of green beginning to grow and show upon the land. Fertility is a pervasive theme and seasonal symbols of birth, growth, and abundance are everywhere in our celebrations. Eggs are a virtual seasonal must and fresh ingredients with flare are favorites on the culinary docket. Of course, what is Ostara without sweets? This menu includes a sweet treat with a springtime herbal flare! Prepare for a festive feast and spruce your feast table with festive adornments such as dyed Ostara eggs, statues and figurines of the classical symbol of the rabbit, and pastel candles to remind us of the colors of the spring blossoming!

Spring Dandelion Green Salad

I think many of us have nostalgia associated with dandelions appearing in springtime, bright cheerful yellow beacons that symbolize sunny days to come. Dandelions are in fact a popular culinary ingredient, and this salad makes them into a star on your Ostara feast table. It’s balance of textures and bright flavors make it a delightful addition to this equinox menu of exotic flavors. Of course, it also integrates the popular Ostara symbol of the egg.

Prep time: 10 minutes

Cook time: Approx. 30 minutes

Serves: 4-6

For the salad:

2 hardboiled eggs, sliced

¼ cup toasted slivered almonds

½ medium red onion, sliced

½ lb dandelion greens

1 11-ounce can mandarin orange slices

½ cup dried cranberries

8 ounces goat cheese

For the dressing:

2 tbsp diced red onion

¼ cup white wine vinegar

Juice of 1 orange

1 pinch salt

1 pinch cracked black pepper

1 tsp sugar

1½ cup extra virgin olive oil

Begin by placing the eggs into a pot of water, about one inch coverage over top of the eggs. Bring to boil. When water comes to a boil, immediately remove from heat, cover, and let stand 10 minutes. Remove eggs from hot water and place in ice water. Allow eggs to cool, then peel and slice the eggs.

Add slivered almonds to cold dry skillet and turn on to medium heat, stir frequently until aromatic and slight golden brown color and glistening appearance is achieved. Remove from heat.

Slice the red onion into strips.

Tear dandelion greens into a large mixing or serving bowl. Add in the mandarin orange slices, sliced red onion, slivered almonds, dried cranberries, and sliced hardboiled eggs.

To prepare the dressing, place onions in vinegar and let soak for five minutes. Then add all other dressing ingredients except for the oil and whisk until well combined. Then, while whisking, slowly drizzle oil into bowl with salad ingredients.

Once dressing is added to salad bowl, toss until salad and dressing is well mixed and salad is evenly coated in the dressing. Crumble goat cheese over the top and serve.

Egg Báhn Mì Sandwiches

Báhn Mì is a Vietnamese sandwich that has its origins from the French colonization of Vietnam. It features homemade pickled vegetables, a fresh produce element, and a protein. One of the various traditional proteins is fried eggs. What would an Ostara celebration be without venerating the symbol of the egg?! All this is served traditionally in a French baguette, although, here a more readily accessible alternative is offered for individual servings.

Prep time: 15 minutes

Cook time: 40 minutes

Serves: 4

For the pickle:

1 medium bell pepper

1 small sweet onion

3 medium carrots

1 cup water

1¼ cup apple cider vinegar

1 tbsp salt

1 tbsp sugar

1 tbsp pickling spice

1 small cucumber

⅓ cup cilantro leaves

For the sandwich:

¼ cup mayonnaise

2 tbsp sriracha sauce

6 large eggs

2 tbsp butter

4 small hoagie rolls or hamburger buns

The first step is to make a pickle of green bell pepper, onion, and carrot. Cut the onion into slices and the pepper into strips. Cut the carrots into sticks approximately uniform size to the strips of onion and pepper. This can easily be done by quartering a small to medium carrot and then cutting the pieces to appropriate lengths.

To prepare the pickling brine, combine the salt, sugar, water, and apple cider vinegar into a medium saucepan, add pickling spice in a metal tea ball. Put pepper, onion, and carrot into the brine and cook on medium heat for about twenty to thirty minutes.

Now prepare the fresh cucumber by cutting it into similar size sticks to the other vegetables, set aside.

Pick cilantro leaves off of stems and place aside in a small bowl.

In another small bowl, mix the mayonnaise and sriracha sauce and combine well to make a sriracha aioli. You can adjust the quantity of sriracha according to your preferred level of spiciness and heat. Dress rolls or buns with desired amount of the aioli.

When ten minutes time is left until the pickle is finished, proceed to prepare the scrambled eggs.

To make the scrambled eggs, crack six large eggs into a large bowl. Combine with a pat or two of butter, and whisk until well combined. Heat a skillet over medium heat, and then add the egg mixture and stir slowly but constantly.

When the eggs are set up to desired consistency, add to the rolls, top with desired amounts of pickle, cucumber, and cilantro to each sandwich. Serve and enjoy!

Lavender Cookies

It pays off to have an all-purpose basic cookie recipe that is easily adaptable in your magickal kitchen cauldron of tricks. Here we use one to create a delightful springtime lavender treat.

Prep time: 10 minutes (and about 2 hours to chill dough)

Cook time: 10 minutes

For the cookies:

1 egg

¼ cup granulated sugar

¾ cup packed brown sugar

2 tsp vanilla extract

1 stick butter (8 tbsp)

2 cups all-purpose flour

2 tsp cornstarch

1 tsp baking soda

½ tsp salt (adjust to taste)

Lavender buds (to taste)

In a large bowl, combine the butter, egg, sugars, and vanilla. Proceed to beat until the mixture is light and fluffy. This should take approximately five minutes.

Then add the all-purpose flour, cornstarch, and baking soda. Mix to incorporate.

Now add the lavender buds, and briefly mix until just incorporated. One minute or less. Note: while you can add the lavender to taste, I caution against adding too much. The lavender in moderation has a delightful light taste. When too much is added, it takes on a soapy flavor.

Place dough in refrigerator for 1½ to 2 hours to chill.

When chilled, either use a cookie scoop or form small balls approximately two inches in diameter, placing them upon a greased baking sheet. Slightly flatten the mounds as you place them onto the sheet. Place the mounds approximately two inches apart from each other to allow expansion during baking.

Place cookies in a 350 degree preheated oven.

Bake approximately ten minutes, until the edges have begun to set and the top appears mostly done. If the centers seem just slightly underdone, still remove at ten minutes as they will continue to set as the cookies cool.

Place cookies onto a cooling rack or tray. Allow five to fifteen minutes to cool. Then add icing while cookies are still slightly warm.

For the Icing:

3 tbsp confectioners’ sugar

1 tsp rosewater (You can substitute plain water with a few drops of vanilla extract added)

Combine all ingredients in a bowl and whisk together until well combined.

Icing may be applied in any way you desire. I like to put in a pastry bag and drizzle onto the cookies. If you do not have a pastry bag, simply put icing into a plastic zip top bag and snip a corner to create a makeshift pastry bag.

Once iced, serve and enjoy!