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RECIPES

BELTANE

Beltane is the time of the sacred marriage which honours the fertility of the earth, it represents the divine union between the God and the Goddess. Food pertaining to this sabbat are: Dairy foods, Oatmeal and grains, dishes made with edible flowers.


Leek and Broccoli Quiche

Serves 4 - 6

  • 1 frozen ready to use deep dish pie shell or pastry for 1 pie shell
  • 2 leeks cleaned, and chopped finely
  • 1/2 head of broccoli, chopped finely
  • 1 tablespoon butter
  • 7 eggs
  • 1/4 cup milk or cream
  • 2 tbsp. flour
  • 1/4 cup grated cheese, any kind you like
  • salt and pepper to taste

    Preheat the oven to 375 degrees. Prick the bottom of the pie shell with a fork to allow ventilation, set aside.

    In a large fry pan, saute leeks and broccoli in butter until leeks are lightly browned. Remove from heat to cool. Set aside.

    In a medium mixing bowl, beat eggs, milk or cream, flour, salt and pepper until frothy. Set aside.

    Add cooled leek mixture and cheese to pie shell. Spread evenly. Pour egg mixture slowly over the top. Put into the oven for 30-35 minutes or until top is slightly browned. To check for doneness, the top should be firm, insert a butter knife in the middle to ensure it comes out clean.

    Serve immediately.

    Cream of Potato soup with cheese

  • 5 or 6 medium potatoes, washed and diced
  • 2 carrots, washed and diced
  • 1 large onion, diced
  • 4 or 5 cloves of garlic, finely diced
  • 1/2 cup cheddar, grated
  • 1/4 cup butter
  • 1 cup vegetable stock
  • 1 cup of milk

    In a large pot, saute the onions and garlic in some butter until they are translucent. Add the potatoes, and carrots along with enough water to fill the pan about half way. Add vegetable stock to bring to a boil, cooking until all the veggies are soft and fully cooked.

    In a separate skillet, make a roux by melting about 6 Tbsp of butter and then removing from heat and mixing in 6 Tbsp of flour. Whisk in milk and slowly bring to a boil so that it thickens.

    When the veggies are cooked through add this flour mixture to your soup base and stir while it thickens the stock.

    Add the cheese and stir while it melts into the soup.

    After you add cheese, add the soup to a blender in batches and blend until smooth. Serve soup with additional shredded cheese on top.

    Marigold Custard*

    Serves 4-6

  • 2 cups milk
  • 1 cup unsprayed marigold petals
  • 1/4 tsp. salt
  • 3 tbsp. sugar
  • 1 to 2-inch piece vanilla bean
  • 3 egg yolks, slightly beaten
  • 1/8 tsp. allspice
  • 1/8 tsp. nutmeg
  • 1/2 tsp. rose water
  • whipped cream

    Using a clean mortar and pestle reserved for cooking purposes, pound marigold petals. Or, crush with a spoon. Mix the salt, sugar and spices together. Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the slightly beaten yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose water and cool.

    Top with whipped cream, garnish with fresh marigold petals.

    ** This recipe adapted from Scott Cunningham's book "Wicca: A Guide for the Solitary Practitioner".