Menu Ideas for Mabon

The Feasts of Mabon resonate the themes of abundance and the harvest celebration. Wines and ciders, ripened fruits, cornbreads and bountiful vegetables, and spices, such as curry, cinnamon and garlic are all appropriate.


Mabon Wine Moon Cider
Tofu with Sage, Basil and Thyme
Acorn Squash
Apple Bread


4 cups apple cider
4 cups grape juice
2 cinnamon sticks
1 tsp. allspice
½ tsp. whole cloves
additional cinnamon
bring to a boil then lower heat and simmer 5 minutes. Makes 8 cups.

1 lemon
1 pound firm tofu
3 tbsp. unsalted margarine
3-4 sprigs fresh sage
3-4 sprigs fresh basil
3-4 sprigs fresh thyme
Experiment , it will be fine! Marinate the tofu after squeezing the lemon and rub the margarine on it. Then take the herbs and a bit of soy sauce and curry and marinate some more. After marinating a while, fry it or cook it for a time, adding vegetables here and there.

4 acorn squash
8 tbs. honey
8 tbs. unsalted margarine
8 tsp. cinnamon
Halve squash through the midsections (not end to end). Remove seeds. Add 1 tablespoon each of honey and margarine and 1 teaspoon each of cinnamon to squash halves. Loosely cover each half with aluminum foil and place on shallow baking sheet. Bake at 350 degrees for 1 and ½ (one-half) hours.

3- 4 shredded apples, with peels
2 replaced eggs
¼ cup vegetable oil
¼ cup water
½ tsp. each: salt, cinnamon, baking powder, baking soda
½ cup tubinado sugar or 1/4 cup honey
1 handful chopped walnuts (reserve some for topping)
½ handful raisins
2 cups flour
2 palmfuls oats
Mix apples and all ingredients except the flour and oats. Beat well. Gently add flour and oats to mixture. Stir just until blended. Pour into greased and floured loaf pan. Sprinkle top with the leftover walnuts, patting them down. Bake at 350 degrees for 1 hour.


Winter Squash
Curried Split Pea and Potato Soup
Herb and Onion Bread Spinach Ring
Snow Moon Mexican Hot Chocolate

Winter Squash
3 or 4 winter squash
3 tbs. margarine
3 tsp. brown sugar
¾ tsp. salt
½ tsp. ginger
½ tsp. cinnamon
raisins and nuts
Peel, quarter, and boil squash until tender. Mash or beat well with an electric mixer. Add margarine, sugar, salt, ginger, and cinnamon until at preferred consistency. Garnish with raisins, and nuts if desired.

Curried Split Pea and Potato Soup
16 oz. green split peas, dried
10 cups water
1 tsp. garlic powder
1 onion, chopped
1 tsp. dried oregano
1 tsp. curry powder
½ tsp. pepper and salt
1 bay leaf
2 large carrots, peeled and chopped
3 medium potatoes, peeled and chopped
2 stalks celery, chopped
In a large saucepan combine the split peas, water, onion, and spices. Simmer, uncovered, for 1 hour. Stir in the carrots, potatoes, and celery. Simmer covered for an additional 45 or until soup reaches desired thickness. Remove bay leaf. Puree in a blender or food processor. Reheat.

Snow Moon Hot Chocolate
soy or dairy milk
Mexican hot chocolate
Heat soymilk in a saucepan until it reaches desired temperature. Chop up Mexican hot chocolate and put in the blender. Add soymilk and stir in blender. Add honey, cinnamon and nutmeg to hot chocolate, stir again. Reheat in saucepan.


Cider with Spices
Pumpkin Bread
Tofu Soup with Pumpkin Shells
Rosemary and Mint Salad
Oven-Roasted Red Potatoes and Apples

Cider with Spices
4-5 cups apple cider
3-4 cloves
2 cinnamon sticks
a few different types of apples cut into small pieces
In a large saucepan heat cider, but do not boil. Serve in a large cauldron.

2 cups pumpkin
½ c. margarine
¼ c. olive oil
¾ c. water
4 eggs or egg substitute
3 2/3 unbleached flour
1 ½ tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
2 tsp. baking soda
2 ¼ c. sugar
1 c. pumpkin seeds
Mix margarine, oil, egg substitute, water and pumpkin until smooth. Add flour, salt, nutmeg, cinnamon, baking soda and sugar. Then add pumpkin seeds. Bake for approximately 1 hour, at 350 degrees, using loaf pans that have been greased and floured.

Before preparing soup, cut out four quart-sized pumpkins, and one large three-quart-sized pumpkin to use as bowls and soup tureen. Chill in the refrigerator until soup is ready to be poured.
3 quarts vegetable broth
1 pound firm tofu (cubed)
2 cups pureed pumpkin
2 large onions (chopped)
2-4 celery stalks, chopped fine
2 large carrots
2 pinches dried tarragon
on 1 clove garlic
½ tsp. salt Add all ingredients except tofu, herbs, and salt to pot. Slow simmer for 30 minutes, and then add herbs, tofu, and salt. Slow simmer again for about 20 minutes. Pour soup into pumpkin bowls when ready to serve.

6-8 red russet potatoes
6-8 apples
2 tbs. shortening/margarine
Parboil the potatoes. Rub skins with margarine and place in roasting pan along side the apples. Roast at 350 degrees for 30 minutes.

(The recipes below are copyrighted, Llewellyn © 2000-2002 and are offered for personal use only.)

Harvest Sangria

Make this fruity thirst-quenching classic a few hours ahead, this will allow all of the flavors to develop.
2 bottles full bodied red wine
1 can frozen cranberry juice concentrate
2 Tbs. lemon juice
¾ cup Triple Sec (orange liqueur)
¼ cup sugar (or to taste)
1 orange, washed, sliced in rounds
1 lime, washed, sliced
1 lemon, washed, sliced
1 pear, washed, sliced
1 apple, washed, sliced horizontally, to reveal the Goddess pentagram!
1 large bottle chilled lemon lime seltzer
cracked ice
Combine everything but the seltzer and cracked ice in a large container. Stir, cover and chill for a few hours. In a large pitcher, or punch bowl, combine the wine mixture with lemon lime seltzer, and some cracked ice. Let the music begin...

Spicy Hummus

A spicier version of the classic hummus, serve with Toasted Pita Chips, (below) as an appetizer with the Harvest Sangria. 1 1 lb. can chick peas, drained, rinsed
1-2 Tbs. extra virgin olive oil
1/8 cup vegetable broth, or water
4 cloves of garlic, crushed
¼ cup natural peanut butter
1 Tbs. finely chopped red onion
1 jalapeno or chili pepper, seeded, chopped fine
juice of 1 lime
¼ tsp. curry powder
¼ tsp. chili powder
pinch cayenne pepper
sea salt and freshly ground white pepper
2 scallions, chopped, for garnish, if desired Place the chickpeas, olive oil, broth, tahini, and seasonings into a blender or food processor. Cover and puree the hummus until it is a creamy consistency. Taste for seasoning adjustments, adding more lemon, or spices as desired. Spoon into a country style crock, and serve as an appetizer with Toasted Pita Chips, or fresh crisp carrot sticks. Serves 6-8

Toasted Pita Chips
1 to 2 pita breads per person
olive oil spray
grated Parmesan cheese, optional
Preheat your oven to 400 degrees. Slice the pita breads into triangular pieces and place on an oiled baking sheet. Spray with olive oil and sprinkle with Parmesan, if desired. Bake at 400 degrees for 10 minutes or until the triangles are browned and crispy. Toss in a rustic basket lined with a harvest colored cloth (or napkin).

Coconut Curried Vegetable Stew

Be adventurous and serve this bountiful stew at Mabon! You will love the sweet and spicy curry flavor with this beautiful array of vegetables. This dish is impressive, complex in flavors and texture, but actually, it is quite simple to put together!
2 Tbs. canola oil
1 medium yellow onion, chopped
4 garlic cloves, minced
2 Tbs. good curry powder, (or more, to taste)
½ tsp. Chinese five spice powder, (substitute ¼ tsp. cinnamon if you like)
4 carrots, scrubbed, sliced into chunks
½ head cauliflower, cored, cut up into bite size pieces
1 ½ cups cubed butternut squash
2 medium new potatoes, peeled, thinly sliced
½ cup dry white wine
2 cups vegetable or low sodium chicken broth
1 14 oz. can light coconut milk
1 cup green baby peas, (frozen)
1 16 oz. can chick peas, drained, rinsed
freshly ground pepper, to taste
2 ½ -3 cups Basmati rice, cooked to package directions
In a heavy soup pot heat the oil on medium heat and sauté the onion until softened. Lower the heat and stir in the garlic and spices, cook for 1-2 minutes. Add in the carrots, cauliflower, squash and potatoes. Stir well to coat with the spices, and cook for 3 minutes. Add in the wine, broth, and sugar, and bring to a gentle simmer. Lower the heat and cover, gently cook for about 15 minutes. Stir in the coconut milk, and baby peas. Gently simmer the stew until the vegetables are fork tender, for about 10 minutes or so. Add in the chick peas and stir. Taste for seasoning adjustments, and add the freshly ground pepper. Heat through for another 5 minutes, and serve immediately. Serve this deliciously spicy-sweet curry over a scoop of hot Basmati rice in a warmed soup plate. Offer garnishes of chopped peanuts, shredded coconut, and golden raisins. Serves 6

Cinnamon Cornbread

The sweet warmth of cinnamon pairs beautifully with the cornmeal here for an appropriate grainy accompaniment to this spicy Mabon meal. Cinnamon attracts money and luck, helping to create a full pantry for the colder months ahead...
¼ cup canola oil
1 ¼ cup cornmeal, stone-ground
¾ cup unbleached all-purpose flour
1 tsp. baking soda
1 ½ tsp. baking powder
¼ tsp. sea salt
3 Tbs. sugar
2 free range eggs, beaten
1 cup milk
1 tsp. cinnamon
½ tsp. allspice
1/8 tsp. ground cloves
cinnamon, for topping
Preheat your oven to 400 degrees. Oil a 9 x 9 inch baking pan. Combine all of the ingredients listed above, and stir quickly to blend, keeping it a bit lumpy. Pour the batter into the prepared baking pan and sprinkle extra cinnamon over the top, swirling it into the batter slightly. Bake for 20 - 25 minutes, until done. The center should spring back to your touch. Let it sit 5-10 min. before cutting. (if you can resist...) Serves 4-6

Salad Greens and Oranges with Raspberry Vinaigrette

The last of the fresh garden greens, accented with sweet oranges for fidelity!
Your favorite mix of salad greens and herbs
1 chilled orange, peeled, sliced, pith removed
½ red onion, peeled, sliced very thin
½ cup chopped almonds
Fill a bowl with fresh salad greens and toss on the orange slices, top with the chopped almonds and onion. Drizzle on the Raspberry Dressing, which follows.

Raspberry Vinaigrette
2 Tbs. light sesame oil
2 Tbs. raspberry vinegar
1 tsp. sugar
½ tsp. lemon or lime zest
Combine all of the above ingredients and whisk together.

Two Mabon Desserts!
At this time of the year when the sun hangs in balance, moving into Libra, it may be hard to choose which sweet to indulge in, so this Goddess suggests, make two desserts!

Bread Pudding

After your autumn feast, serve this creamy, old-fashioned dessert, and step outside to watch the stars glittering in the dark blue sky. Make a Mabon wish.
4 cups milk (for creamier pudding use half cream/half milk)
4 free range eggs
2 tsp. Mexican or Bourbon vanilla extract
½ cup honey or real maple syrup
4 cups cubed stale egg or oatmeal bread, crusts removed
½ cup currants, (or raisins)
½ tsp. nutmeg
1 tsp. cinnamon
½ cup toasted almond slivers
Preheat your oven to 350 degrees. Lightly oil or butter a 2 quart baking dish. Combine the milk, eggs, vanilla, and honey in a large mixing bowl. Beat together well. Add in the bread cubes and let them soak for 10 minutes. Add in the currants and spices, mix well and pour into the prepared baking dish. Bake at 350 degrees for 1 hour, or until the pudding is set and lightly browned on top. Remove from the oven and sprinkle with the toasted almonds. Let it cool slightly. Serve slightly warm. Serves 4-6

Apple Cranberry Crisp

The sweet cinnamon aroma that fills the house while this yummy dessert bakes in the oven is a perfect way to welcome in the second harvest! Apples are the fruit of the Goddess, and one of the true pleasures of Autumn. Crisp tart Granny Smiths are my favorite apples to use in baking. (But Macs or Golden Delicious will do nicely as well.)
2 lb. tart crisp apples, such as Granny Smith
¼ cup apple juice
squeeze of lemon juice
½ cup cranberries (or dried, sweetened are fine)
½ cup brown sugar
1 tsp. cinnamon
½ tsp. allspice
pinch nutmeg
pinch sea salt
½ cup unbleached flour
½ cup rolled oats
½ cup crushed ginger snaps
¼ cup brown sugar
1 tsp. cinnamon
½ stick unsalted butter or margarine
Preheat your oven to 350 degrees. Peel, core and slice the apples. In a large mixing bowl combine the apples with the apple juice, lemon juice, cranberries, brown sugar, spices and sea salt. Pour into a greased baking dish. To make the topping, mix together the flour, oats, crushed ginger snaps, brown sugar and cinnamon. Cut in dabs of the chilled butter, making a moist crumbly mixture. Spoon the topping over the apples. Cover the dish with a piece of foil and bake at 350 degrees for 30 minutes. Uncover and continue baking for 30 minutes until the apples are tender, and the topping is crisp and golden brown. Serve warm, with a freshly brewed pot of clove and orange tea.

The Spokes of the Wheel