Imbolc recipes

imbolc BrigitsCross 150x1502 Imbolc recipesHerb and Wheat Cloverleaf Rolls

4 3/4 cups all-purpose flour (4 3/4 to 5 1/4)
1/3 cup wheat germ
1/3 cup sugar
2 packages Yeast
2 teaspoons Fines Herbes*
1 1/2 teaspoons salt
1/2 teaspoon onion powder
3/4 cup water
3/4 cup milk
1/4 cup butter or margarine cut into pieces
2 large eggs
1 tablespoon water

In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, un-dissolved yeast, fines herbes, salt, and onion powder. Heat 3/4 cup water, milk, and butter until very warm (120=B0 to 130=B0F); stir into dry ingredients.

Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough into 18 equal pieces. Divide each again into 3 equal pieces; roll into smooth balls. Place 3 balls in each section of 18 greased 2 1/2-inch muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Beat remaining egg with 1 tablespoon water; brush on rolls. Bake at 400=B0F for 12 to 15 minutes or until done. Remove from cups; let cool on wire racks.

*Or use 1/2 teaspoon each: Thyme (leaves), Oregano (leaves), Sweet Basil, and Marjoram

Elder Flower Fritters

(Medieval England, recipe courtesy Ororo)

1 egg

1 cup self-rising flour

1 teaspoon Rose Water

1/4 teaspoon cinnamon

1/4 cup honey

2 cups elder flowers, freshly picked & cleaned

2 tablespoons brandy

Mix the egg, rose water, honey, & brandy in a medium sized bowl. Stir in the flour & cinnamon; the batter should resemble slightly thick pancake batter. If the batter is too thin, add a little more flour; if too thick, add more brandy. Fold in the elder flowers. Fry like pancakes or drop by the teaspoon into a deep-fat-fryer until golden brown. Serve with a sprinkling of orange water & fresh lemon, or dip into fresh sweet cream. Yield: About 2 dozen Note: If you are not using self-rising flour, add 1 teaspoon baking powder & 1/2 teaspoon salt. Variation: If you can’t find elder flowers, substitute 1 cup finely diced apples & a hint of fresh mint for similar magical effects. Magical Attributes:

Protection from Faery folk, trust, beauty, energy for attraction, &magical ambience

Tart on Ember Day
from Ancient Cookery

7 ounces cheese strongly flavoured cheese
4 medium onions = 1 lb
1/3 c parsley
2 Tsp fresh sage or 1 1/2 t dried
3 Tsp butter
4 eggs
1 Tsp sugar
1 tsp cinnamon
1/4 tsp ginger
4 Tsp currants
9 ” pie crust

Chop the onions and boil 10 minutes, drain. Grate cheese. Mix everything and put in piecrust.

The original version: Parboil onions, and sage, and parsley and hew them small, then take good fat cheese, and bray it, and do thereto eggs, and temper it up therewith, and do thereto butter and sugar, and raisyngs of corince, and powder of ginger, and of canel, medel all this well together, and do it in a coffin, and bake it uncovered, and serve it forth.

Egg Custard

1 quart milk
4 large eggs
1/4 tsp. Salt
3/4 cup sugar
1 tsp. Vanilla
nutmeg

Scald milk in heavy pan – do not boil!  Thoroughly beat eggs, adding salt and sugar.  Beat a little of the hot milk into the egg mixture, stirring constantly.  Pour egg mixture hot milk, stirring well.  Slowly bring just to a boil until mixture coats a wooden spoon.  Remove from heat and beat until cool.  Add vanilla sprinkle with nutmeg and chill well.

Cannariculi (Honey Cookies)

4 cups flour
1 cup Marsala wine
2 large eggs
4 tsp. Sugar
1 pinch salt
Oil for deep frying

Honey

Make a well in flour in mixing bowl or on work surface.  Add wine, eggs, sugar, and salt.  Mix well, until thoroughly blended.  Knead dough vigorously until smooth and glossy.  If using processor, continue mixing for at least 1 minute after ingredients are combined.  Roll dough to an 1/8″ thickness or less.  Cut dough into 2″ squares, starting with 1 corner, roll each square of dough loosely on the diagonal to form a pastry roll about the thickness of a pencil.  Meanwhile, heat oil for deep frying.  Fry batches of pastries in hot oil until golden brown, being careful not to crowd pan.  Use a slotted spoon to remove fried pastries from oil.  Drain on paper towels.  Transfer to serving platter.  Drizzle honey over top or dip Cannariculi into honey.

Liebkuchen (Honey Cakes)

1 cup margarine
1 cup sugar
1 egg
1 cup honey
1 cup sour milk* (For sour milk, add 1 Tbsp. vinegar to 1 cup milk and let stand for 10 minutes)
6 cups flour
1 1/2 tsp salt
1 tsp. ground ginger
1/2 tsp. Mace
1 Tbsp. cinnamon

Prepare sour milk and mix dry ingredients.  Set both aside.  Cream margarine and sugar, add egg, and beat until light.  Add honey, sour milk, and vinegar.  Add dry ingredients.  Mix thoroughly.  Chill 1 hour.  Roll out to 1/4″ thickness.  Cut into 2″x3″ rectangles and place on buttered cookie sheets.  Bake at 375° for 6 minutes.  Frost with plain vanilla frosting.

Granny’s Irish Scones

16 oz. self-rising flour
4 oz. Margarine
3 oz. Sugar
milk

2 eggs
5 oz. raisins or currants
1 tsp. baking powder

Mix flour and margarine together with your fingers until the mixture is fine; add sugar, raisins and baking powder.  Beat eggs and add.  Pour in enough milk to make mixture into a sticky dough (not too wet).  Lift out onto a floured board and flatten out to 1 1/2″ thickness and cut out scones with a biscuit cutter.  Place 6 on a greased baking sheet and brush tops wit ha little beaten egg (this helps them to brown).  Bake 15 minutes in a preheated 400° oven.

*Granny’s Kitchen, St. Patrick’s Rock, Cashel, County Tipperary, Ireland.

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