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Spring
Equinox Recipes
Nita Moonspinner
Stuffed Nasturtiums
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Springtime has come and with it the beautiful bobbing heads of the season's flowering beauties. Dishes made with flowers have been a preferred treat of the vernal season since the Middle Ages. Nasturtiums vary in color from bright orange to sunshine yellow. They are one of the most popular edible flowers and are used in a variety of dishes. Nasturtiums also have a slightly tangy taste that make a good combination with the watercress in this appetizer.
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1 (8-ounce [225 gram]) Package of Cream Cheese
1/2 cup (112 grams) chopped nuts
1/4 cup (55 grams) chives 1 cup (228 grams) sliced watercress .
16 nasturtiums, lightly washed
Combine the cream cheese, nuts, chives, and watercress, mixing well. Grasp a nasturtium. With a teaspoon, gently spoon some of the mixture into the flower. Repeat for each flower. Serves 4.
From: The Wicca Cookbook - Recipes, Ritual, and Lore By: Jamie Wood and Tara Seefeldt
Violet Salad
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During the Middle Ages, an inventive way people ate their salads, especially if they couldn't afford expensive herbs and spices, was to add fresh flowers. The flowers' aromatic extract enhanced the flavor, and the bright colors embellished the dish. Besides violets, other herbs and flowers used in medieval salads included parsley, watercress, primrose buds, daisies, dandelions, rocket, red nettle, borage flowers, red fennel, tomatoes and chickweed. |
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1 cup (225 grams) bite-sized pieces of
butter leaf lettuce (2 bunches)
1/4 cup (55 grams) diced shallots
1/4 cup (55 grams) diced plum
2 tablespoons pine nuts
Petals from 12 violets
Dressing
1/8 cup (270 milliliters) olive oil
1/8 cup (270 milliliters) white wine vinegar
6 fresh mint leaves, for garnish
1 tablespoon chopped fresh parsley
1/4 cup (55 grams) raspberries
Mix the lettuce, shallots, tomatoes, and nuts in a bowl. To make the dressing, combine the oil, vinegar, parsley, and raspberries in a small bowl. Stir well. Mix the dressing into the salad and toss. Just before serving, add the violet petals. Garnish with mint leaves. Serves 4.
From: The Wicca Cookbook - Recipes, Ritual, and Lore By: Jamie Wood and Tara Seefeldt
Hot Cross Buns
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This commonly baked dish is included in many Ostara celebrations. The roundness of the bun, which is intersected with a perfect equilateral cross, is symbolic of the flawless balance achieved at this time, when night and day enjoy equal status. |
Serves 12
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3 cups (520 grams) all-purpose flour
1/4 cup (35 grams) graham flour
1/4 cup (55 grams) packed brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground ginger
1 cup (240 milliliters) warm water
1 (1/4 ounce [7 gram]) package
2 large eggs, 1 separated
4 tablespoons (1/2 stick/55 grams)
1 teaspoon water
1 teaspoon sugar
Icing
2 cups (454 grams) confectioners' sugar
1 tablespoon milk
2 cups (480 milliliters) freshly squeezed orange juice
From: The Wicca Cookbook - Recipes, Ritual, and Lore By: Jamie Wood and Tara Seefeldt
In a large bowl, mix 1 cup (140 grams) of the all- purpose flour, graham flour, brown sugar, salt, cinnamon, nutmeg, and ginger. Blend the warm water and yeast. Let stand for 5 to 10 minutes, until foaming. In this order, stir the following items into the yeast mixture: spiced flour mixture, 1 egg, 1 egg yolk, and butter. Gradually add the remaining 2 cups (280 grams) of the all-purpose
flour, mixing well. Scrape the dough down. Cover with a clean cotton kitchen towel and let rise for 45 to 60 minutes, or until doubled in size.
Punch down the dough. Turn the dough out onto a lightly floured surface. Toss the dough until it's smooth and no longer sticky. Roll the dough out to 1 inch (2.5 centimeters) thick. Cut into rounds active dry yeast with a floured water glass. Cover and let rise for 30 to 35 minutes. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Combine egg white, butter, softened,1 teaspoon of water, and sugar. Brush the buns with the glaze. Bake for 15 to 18 minutes.
To make the icing, combine the ingredients in a small bowl. Using the icing, make an equilateral cross on the top of each bun.
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