When the Sabbats come around and it's time gather with friends and fellow Pagans food and drink is naturally part of every celebration. For such occasions I like to make foods and drinks that reflect the change of the seasons. The following are recipes that I've collected from here and there over the years.
This one is great for Samhain as well as Yule.
Spiced Hot Apple Cider
Measure desired number of cups of cider into a saucepan. Add whole cloves, pieces of cinnamon sticks, shavings of nutmeg and small curls of orange peel and simmer on low heat for at least 10 minutes. Strain as you pour into mugs and serve with a whole cinnamon stick if you like.
This recipe also works wonderfully with wine.
At Imbolg the chill of winter is still in the air and a warm drink is nice to have.
Hot Milk Posset
1 1/2 cups milk per serving
1 tsp. honey
1/8 tsp. vanilla extract
and cinnamon to taste
Warm milk, being careful not to boil. To each glass or mug add honey and vanilla. sprinkle tops with cinnamon.
If you like you may add a bit of brandy as well.
I thought this might be good to try around Ostara since it has egg and milk in it.
I got this recipe from lovely lady named Elle who hailed from Louisiana.
Brandy Milk Punch
1 1/2 cups milk
1/2 cup heavy cream
12 ounces bourbon, or more to taste
1 egg white, optional
1/2 cup sugar
1/2 cup very cold water
1 tablespoon vanilla extract
Nutmeg, to taste
Combine the milk, cream, bourbon, egg white, sugar, water and vanilla in a large pitcher. Stir well, or if you have a lid, shake. Serve on the rocks in silver cups or glasses and sprinkle each cocktail with some nutmeg.
Mead is good any ol' time of the year. It's great warmed up with mulling spices during colder months. It's also very nice chilled in Beltaine and Summer Solstice.
Now I've not tried this recipe myself but for those of you into mead making this might be a good one to try.
Mead (honey wine)
2 1/2 gallons water
1 dozen hazelnuts (shelled)
1 cup honey
1/2 cup brown sugar
1 cup barley malt
1 ounce brewer's yeast
Pour water into a large kettle. Bring to a boil and add the cloves and hazelnuts. Boil for an hour and add honey, brown sugar, and barley malt. Stir well and remove from heat. Strain through a cheesecloth and allow the mead to cool. Stir in brewer's yeast. Cover with a towel and let stand for 24 hours. Strain, bottle and store in a cool place until ready to serve.
Pumpkin Bread is perfect for Samhain of course
2 Cups pumpkin (canned or cooked)
1 Cup melted butter or margarine
3/4 cup water
3 2/3 cups flour
2 1/4 cups sugar
1 1/2 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
2 tsp. baking soda
1 cup raisins
1 cup walnuts (chopped)
Blend pumpkin, butter, water and eggs until mixed. Add flour, sugar, salt, nutmeg, cinnamon and baking soda. Then add the raisins and nuts. Form the loaves in greased and floured loaf pans. Bake at 350 degrees F for 1 hour or until the top is golden brown.
The following recipe is part of my Finnish heritage and I found it makes a great bread for Lammas. I often make a spiral pattern in the dough with a fork before I bake it.
Rieska (Finnish rye or barley bread)
2 Cups barley or rye flour
3/4 teaspoon salt
2 teaspoons sugar
2 teaspoons baking powder
1 cup evaporated milk or light cream
2 table spoons melted butter
In a bowl combine the flour with the salt, sugar, and baking powder. Stir in the milk or cream and the melted butter until a smooth dough forms. Turn the dough out onto a well buttered baking sheet, dust your hands lightly with flour and pat the dough out to make a circle about 14 inches in diameter and 1/2 inch thick.
Prick all over with a fork, and bake in a 450 degree oven for 10 minutes or until lightly browned. Cut into wedges and serve.