Every year, when it comes to our pagan festival celebrations, it can get more difficult to come up with foody ideas for your family and friends. You want to try and avoid doing the same thing year in and year out and you also want the food to be appropriate for that particual celebration. Ostara is no exception and like many of us you probably have your favourite dishes but really feel the need to do something just a little different this year. I've had this problem myself and thought it would be nice to look around the internet to see what ideas others have had and thought I'd share my findings here.
NB: If you do have a dish you enjoy and want to share them with me, then do please add them through a comment. And thank you in advance for any you do share.
Enjoy!
Pagan Hare
23rd February 2015 - I have updated this entry and discovered that my original links back to the pages I found the recipes at no longer work. My apologies in advance to the original creators of these tasty dishes.
Pagan )O(
Here is a list of some traditional food:
Spring lamb, cream and milk, bake bread with a decorated egg inside, spring salad, hot cross buns, all leafy green vegatables, seeds: pine nuts, seasame seeds, poppy seeds, sunflower seeds, pumpkin seeds etc., eggs: egg salad, hard-boiled egss, honey cakes, first fruits of the season, fish, cakes, biscuits, cheeses. honey and ham, flower dishes and sprouts (many flowers are edible).
Now for some recipes:
Violet Salad
1Tbsp raspberry vinegar
1Tbsp minced Sharllot
1/2 tsp dijon mustard
fresh ground black pepper
1 1/2 tsp virgin olive oil
1/2 Ib mixed greens washed
1/4 cup vioelt blossoms
1/4 cup wild strawberries (optional)
Combine vinegar, sharllot, mustard and some pepper in a small bowl. Let stand 5 minutes.
Whisk in stock then oil. Toss greens with dressings, top with violets and stawberries and serve immediately
Dandelion Honey
1 liter water
3 slices lemon - 1-2 cm thick
1/4 vanilla bean, cut in half
1 kg sugar
Pick the dandelions in full sunshine. Pull off all dandelion petals nd put them in a pot with water, lemon slices and vanilla bean. Simmer for about 30 minutes.
Let the mixture sit by the side of the stove for 5 to 6 hours.
Strain to separate the petals from the juice. Return the juice to the pot and bring to a simmer. Slowly add the sugar and simmer until desired thickness (takes about 4 hours)
Serve on toast, muffins or danish. Yield: about 1 liter
N.B: Please note that both recipes are American so do check on measurements first!!!
1 liter dandelion petals
Honey Cakes
little fried cakes, dipped in honey and nutmeg.
Ingredients:
1/2 cup Riesling wine
1 egg
2/3 cup flour
1 cup honey
2 tbs sugar
1/8 tsp cinnamon
1/8 tsp nutmeg
Dash of salt
Method:
Beat the egg together with the wine. In another mixing bowl, sift together the flour, cinnamon, sugar and salt. Add the flour mixture to the egg mixture. Stir until blended through. Let them sit for 30 minutes.
In another small bowl, mix the honey and nutmeg. In a skillet, heat up about a 1/2 inch of oil. Drop a tablespoon of batter into the oil and fry until golden brown. Drain off the oil, and dip into the honey mixture.
Ostara Stuffed Eggs
Here is an easy way to add some eggs to your Ostara feast
Ingredients:
8 hard boiled eggs
2 cups mayonnaise
1/2 cup vinegar
1/8 cup sugar
fresh thyme or basil
Method:
Remove the shells from the eggs and slice them lengthwise. Scoop out the yolks and save them in a bowl. Add the mayonnaise, sugar and vinegar. Whip together until nice and smooth. Use a pastry bag or a small spoon to add a big dollop of yolk mixture back onto the egg whites.
Sprinkle with herbs and serve.
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