2008 BELTANE/SAMHUINN RECIPE ENTRIES

[Earthwoman]

Notice: Please add your original recipes for the current Eisteddfod here. Entries for this category include those which can be eaten or drunk, as well as special incense blends, soap-making concoctions, potpourri mixtures, lotions, potions, and so forth.

[Willowhawk]

Faery Charm Blend

My daughter and I tinkered around and came up with this herbal blend last Beltane. Some of the correspondences were confirmed by reliable sources, but mostly we went on instinct and feeling, choosing herbs that appealed to us and, we thought, to the Fey. We like to make tiny sachets (see below) and leave them for the Fair Folk whilst on one of our woodland rambles.


Mix together in a pestle or glass bowl, being careful not to crush:

lavender buds (faeries like sweet-smelling things)
rosehips (they like a touch of tartness too!)
mugwort (for Sight)
vervain
white sage
yarrow
sea salt (only a little)

Charge herbal blend in your preferred manner-- we like to leave the bowl open to moonlight for a night, then hold it between us and visualise peace, goodwill, and love pouring into each tiny bud and leaf.

To make charm sachets:

Cut a small square (2 in X 2 in works well) of muslin or unbleached cotton-- please, no synthetics! Place a teaspoon or so of the herbal blend in the center, then add a small stone or marble (we like the decorative glass marbles you can get in the floral section of a crafts store) that you have blessed or charged as well. Fold in the corners and secure with thread or ribbon-- being Beltane, we used narrow white and scarlet ribbons. Sprinkle with living water-- I keep rainwater on hand for this, or you can use any clean, running water (including tap, if that's what you've got!) and give them a final blessing. Give them to loved ones or leave for the Faeries, with peace and goodwill toward all and malice to none.

Bright Beltane Blessings,

Willow

[Earthwoman]

Strawberry-Lemon Bread

1 ½ c. all-purpose flour
1 c. sugar
1 tsp. baking powder
½ tsp. salt
2 eggs
½ c. each milk and vegetable oil
1 c. fresh strawberries, roughly chopped
1 ½ tsp. grated lemon peel
Lemon glaze (recipe follows)

In a large bowl, sift together flour, sugar, baking powder, and salt. In a small bowl, lightly beat eggs; then, stir in milk, oil, and lemon peel. Add liquid mixture to flour mixture and stir just until blended; stir in chopped strawberries.

Pour batter into a 9 by 5 inch loaf pan that has been greased and floured. Bake in a preheated 350° oven (325° for a glass pan) for 40-45 minutes, or until a skewer or thin knife inserted in the center comes out clean.

Prepare the lemon glaze. When the bread finishes baking, use a long skewer to poke numerous holes all the way to the bottom of the loaf. Drizzle hot glaze over the top of the bread so that the glaze slowly permeates the bread. Let the bread cool in the pan for about 15-20 minutes; then, turn out the loaf onto a rack to cool completely. Makes 1 loaf.

Lemon glaze: In a small pan, combine 4 ½ TBSP lemon juice and 1/3 c. sugar. Place over medium heat and cook, stirring, until the sugar is dissolved.