Foods for the Harvest season and autumnal equinox

NOTE: Food retrieved from the harvest and especially from under ground deserves a significant reverence during this equinox. This dish is best made on the New Moon, the symbol of darkness before creation. 

The New moon is a good time to draw out a new/ dormant ability. Before beginning a new skill, or, for my fellow kitchen witches, a never before prepared meal, try this:

Begin by Grounding. Envision yourself as a tree. Let your roots extend downwards into Mother Earth and let your branches stretch upwards towards Father Sun. Draw in the warm energy from the sun and allow it to travel to your roots and into the soil of the ground. Continue this until you feel centered. When you are done, light a red candle and hold a clear crystal between your hands. Repeat the following:

Goddess, grant me the strength to see the wisdom of sharing the gift you have given me.

Open my eyes to the confidence already within me to fulfill my destiny.

Help me to erect a shield to protect my fragile self from words of doubt and ridicule.

Remind me of the joy I found as a child and help me to live it every day.

I have a gift to bring to this world.

I have a unique talent no one else has.

I have the power to create the perfect space for my authentic self to shine through.

I am empowering my dream to (fill in dream here).

Seal the Spell by Saying:

Do good unto all and no harm come to me,

By the will of my highest power,

This spell I cast three times three times three.

So mote it be.

Parsley and Potato Soup

Serves 6

You will Need:

• 2 tbsps butter
• 1 onion, coarsely chopped
• Chopped stems from 1 bunch watercress
• ⅓ cup chopped fresh parsley 
• 4 russet potatoes, peeled and quartered 
• Chicken broth
• Salt and pepper
• 1 cup heavy whipping cream

Directions:

1. In a large saucepan, melt 1 tbsp of butter over medium heat. Add the onion and saute until tender.Add watercress stems and parsley and cook until tender. Add potatoes and enough broth to cover the concoction. 
2. Cook for 45 minutes, until potatoes are soft
3. Pour the mixture into a blender and puree. 
4. Return it to the pan and boil briskly for a few minutes, stirring constantly. Add the remaining butter and whipping cream and simmer for 3 minutes.
5. Remove from heat and check for desired consistency. If it is too thick, add more broth in ¼ cup increments until preferred consistency. If it is too thin, remove about ½ cup of the soup and mix in ¼ cup flour with a wire whisk. Mix until smooth.
6. Allow to cook for 5-10 more minutes. 
7. Serve in soup bowls.

Luminous Crescents

Makes 32 Crescents

You will Need:

• 6 tbsps butter, softened
• 1 pt small-curd cottage cheese
• ⅛ teaspoon salt
• 2 cups all-purpose flour
• ½ cup grated romano cheese
• ½ cup grated parmesan cheese

Directions:

1. Cream the butter, cottage cheese and salt in a bowl. Add flour, mixing until well blended. 
2. Divide dough into 4 flat balls. Wrap in wax paper and refrigerate until cold enough to roll (approx. 1 hour).
3. Preheat the oven to 400 degrees. 
4. Lightly grease 3 baking sheets.
5. On a floured sheet of wax paper, rool one ball at a time into a 9 or 10 inch round. Sprinkle each round with 1 ½ tbsps of the parmesan and 1 ½ tbsps of the romano cheese.
6. Cut each round into 8 pie shaped wedges. Beginning with the wide end of each edge, roll toward the point. Place the wedges point side down on the baking sheets. Shape into crescants and sprinkle with remaining cheese.
7. Bake 20-25 minutes, until golden brown. Immediately loosen from baking sheets after removing from oven and place on wire racks to cool.

Roasted Carrots

Serves 4

Ingredients:

• 1 lb carrots
• 2 ½ tbsps olive oil
• 2 tsps white wine vinegar
• 2 tsps chardonnay or other white wine
• 1 tbsp minced fresh parsley
• 1 tbs minced fresh tarragon
• ½ tsp minced fresh marjoram
• Salt and pepper

Directions:

1. Preheat oven to 400 degrees.
2. Peel carrots and place in baking dish. Brush the carrots lightly with oil. Roast for 10-15 minutes until golden brown. Slice carrots and place on serving dish. Drizzle vinegar and wine over the carrots. SPrinkle on fresh herbs.Season with salt and pepper.

Note: Dill or thyme may be substituted for parsley, tarragon and marjoram according to taste.

Farls (Potato Scones)

Serves 8

Ingredients:

• 2 cups dry oats
• 3 cups warm water
• 3 cups mashed potatoes
• 2 tbsps room temperature butter
• ½ tsp cornstarch
• ½ tsp baking powder
• Salt and pepper
• Pinch of fresh minced thyme

Directions:

1. In a saucepan, soak oats in warm water for 15-20 minutes until soft and slightly swollen. Drain excess water and transfer to large mixing bowl.
2. Add potatoes, butter, cornstarch, baking powder, salt, pepper and thyme and mix well.
3. Knead until the mixture is like a thick dough.
4. Form 8 round patties.
5. Pour ½ inch of oil into a small skillet. Fry the patties until lightly browned.
6. Serve Immediately.

Banana Bread

Makes 20 loaves, 20 slices each

Ingredients:

• 1 ¼ cups granulated sugar
• ½ cup butter, softened
• 2 large eggs
• 1 ¾ cups mashed, ripe bananas
• ½ cup milk
• 1 ½ tsp vanilla extract
• 2 ½ cups all purpose flour
• 1 tsp baking soda
• 1 tsp salt

DIrections:

1. Preheat oven to 350 degrees
2. Grease the bottoms of 2 loaf pans with shortening and butter. They should measure 8 ½” x 4 ½” x 2 ½”.
3. In a large bowl, cream the sugar and butter. Add the eggs and mix well. Add the bananas, milk and vanilla, beating until smooth.
4. In a small bowl, combine flour, baking soda, and salt.
5. Add the dry mixture to the large bowl in increments and mix well. 
6. Pour into the 2 greased loaf pans and bake for 1 hour. Insert a toothpick into the center; if it emerges clean, the bread is done.
7. Cool for 5 minutes on a wire rack (still in the loaf pans).

Soothing Juniper and Mulled Pears

Serves 4

Ingredients:

• 4 firm bartlett or anjou pears
• ⅔ cup merlot or other red wine
• ⅔ cup pineapple juice
• ⅓ cup firmly packed dark brown sugar
• 4 juniper berries, crushed

DIrections:

1. Peel, core and quarter the pears.
2. In a saucepan, add the red wine, pineapple juice, brown sugar, and juniper berries.
3. Simmer for 3 minutes then add the pears.
4. Simmer, uncovered for 15 minutes, stirring and basting occasionally.
5. Serve in small decorative bowls or red wine glasses.

Pomegranate Granita

Serves 4-6

Ingredients:

• 2 cups fresh pomegranate juice
• ⅓ cup freshly squeezed orange or tangelo juice (save rind)
• ½ tsp lemon juice (save rind)
• 1 tbsp freshly squeezed ginger juice
• ¼ cup granulated sugar
• 1 orange, sliced for garnish (mandarin orange, blood orange, or tangelo orange)
• Mint leaves, for garnish
• ⅓ cup fresh pomegranate seeds, for garnish

Directions:

1. Combine liquid ingredients and sugar into a glass container with an airtight cover.
2. Place in the freezer until mixture begins to set; roughly 45 minutes to an hour.
3. Remove from the freezer and scrape with a fork to break up ice crystals. Return to the freezer and repeat every 20-30 minutes as it continues to set and until it achieves a grainy texture.
4. Make long, curly citrus rind strands with a lemon zester or grater.
5. Spoon portions of the sorbet into pretty, chilled glasses (martini glasses work well).
6. Garnish with citrus slices, 1-2 mint leaves per glass, and pomegranate seeds.
7. Serve immediately as the granita will melt quickly.

Notes:

• For pomegranate juice: run seeds through the blender on medium high speed, then use a strainer to filter out the liquid into a container. Start with a large fruit as juice amount vary.
• For ginger juice, use a garlic press to extract the juice

A spell to fill your foods with strength and power and to enable a person to be who they want to be:

Visualize yourself surrounded in white, pure light that encases and protects you from all harm. Say:

This spell I make true,

THrough love and light.

Harming none and helping all,

Is how it shall be. 

By the power of

Three times three times three.