Spring Recipes for Ostara

GREEN MAN SOUP

Ingredients:
3 green onions, chopped
2 tsp. canola oil
1/2 tsp. dill weed
1 (14 1/2 or 13 3/4 ounce) can chicken broth (reduced sodium is best)
1 (10 ounce) package chopped, frozen spinach, thawed
1 cup low fat (2% is best) milk
3 Tbs. cornstarch
1/4 tsp. black pepper

Procedure:
In large saucepan, sauté green onions in oil until soft, about 2 minutes,
adding dill weed near the end.
Add broth and spinach to pan, stirring to blend.
Cook for 15 minutes on medium heat, stirring occasionally.
Transfer spinach mixture to blender and puree.
Return pureed mixture to saucepan.
In small bowl, combine milk and cornstarch.
Stir into pureed mixture until well combined.
Cook on medium heat, stirring occasionally, until mixture thickens.
Add pepper and serve cool to room temperature.

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MOON CHAI

10 pieces of ginger, 1-inch
4 cinnamon sticks, broken
1 tsp green cardamom pods
2 1/4 tsp black peppercorns
1 tsp cloves, whole
1/2 tsp fennel seeds
1/2 tsp liquorice root
1/2 tsp allspice
5 cups water
3 tbs honey
Milk, to taste

Combine everything except for milk and honey, in a saucepan.
Cover pot and simmer for 45 minutes.
Remove the pot from heat, and let sit for another 35 minutes (covered).
Strain out the spices and add honey, and milk if desired.

Now sit under the moonlight and enjoy…

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WITCHY TWITCHY VANILLA SMOOTHIE

1 cup milk
15 cloves
15 cardamom pods
2 cinnamon sticks
1 vanilla pod, split
1 cup vanilla frozen yogurt

Combine milk, cloves, cardamom and cinnamon in a small saucepan.
Add the vanilla seeds from the pod.
Heat through but do not boil.
Remove from heat and let cool.
Place in the fridge and chill thoroughly.
Strain out the spices, then add the frozen yogurt.
Mix in a blender until smooth and frothy.

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EGG-LEMON SOUP (AVGOLEMONO SOUP)

12 cups Chicken broth
1 cup Long grain rice
Salt to taste
4 medium Eggs, at room temperature
2 Tablespoons Cold water
1 1/2 Lemons, juiced

Make your favorite chicken soup.
Strain broth.
Bring to boiling point, stir in rice.
Cover and simmer over moderate heat until tender.
Salt to taste.
Cool soup slightly and blend with the sauce ingredients listed above.
Separate the eggs.
Beat egg whites till stiff.
Blend in egg yolks which have been lightly beaten.
Then add water and lemon juice, beating till thick.
With ladle, add a small amount of hot broth to the egg mixture, blending quickly.
Pour this into soup and stir well.
Serve at once.

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QUEEN'S BISCUITS (BISCOTTI DI REGINA)

4 cups Flour, sifted
1 cup Sugar
1 Tablespoon Baking powder
1/4 teaspoon Salt
1 cup Shortening
2 Eggs, slightly beaten
1/2 cup Milk
1/4 pound Sesame seeds

Lightly grease 2 cookie sheets.
Sift together in a bowl the flour, sugar, baking powder and salt.
Cut in with pastry blender or two knives until pieces are size of small peas.
Add shortening and stir in eggs and milk.
Make a soft dough.
Mix thoroughly together.
Break dough into small pieces and roll each piece between palms of hands to form rolls about 1-1/2" in length.
Flatten rolls slightly, and roll in sesame seeds.
Place on cookie sheets about 3" apart.
Bake at 375º for 12-15 minutes or until cookies are lightly browned.
Makes 6 dozen cookies.

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PASKHA (RUSSIAN EASTER CAKE)

3 lbs. Cottage Cheese
1/2 lb. Unsalted Butter, softened
2 1/2 ounces chopped candied fruits and rinds
1/2 teaspoon vanilla extract
3/8 pint Heavy Cream
4 Egg Yolks
7 ounces Caster Sugar
2 1/4 ounce Blanched Almonds, finely chopped
2 ounces Whole Almonds, toasted
2 ounces candied fruits and rinds

Drain the cottage cheese in a colander with a plate on top for 2 - 3 hours.
Meanwhile, place the candied fruits and rinds in a small bowl with the vanilla extract.
Mix together well and allow to rest for 1 hour.
Put cottage cheese in blender to whip, then place in a large bowl.
Beat softened butter into cheese.
Heat cream in saucepan until small bubbles form around the edge of the pan.
(Do Not Boil).
Set aside.
Beat eggs and sugar together in another bowl with a whisk until they are thick and lemon coloured.
Slowly add the hot cream to the egg mixture, whisking constantly.
Place mixture back in pan.
Cook over very low heat, until mixture becomes the consistency of custard.
Do Not Allow Mixture To Boil.
Remove from heat.
Stir in candied fruits and set the pan in a large bowl of ice covered with water.
Stir the custard constantly with a metal spoon until completely cool.
Mix gently into the cheese mixture.
Stir in the chopped almonds.
Russians have a special mold for this cake, but you can use a bowl or a 3
pint clay flower pot.
Line mold with a double thickness of cheesecloth, leaving 2 inches hanging on the outside.
Pour the batter into the mold and fold the edges of the cheesecloth lightly over the top.
Set a weight on top of the cheesecake, and chill in refrigerator for at least 8 hours. Unwrap the cheesecloth from the top and invert mold onto a plate.
The Pashka will slide out easily.
Gently peel off remaining cheesecloth and decorate cake with candied fruits and whole almonds.

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EGG NOG

1 Tablespoon Sugar
Shaved ice (1/2 glass)
1 medium Egg
Whiskey (or Rum)
1/2 cup Whole Milk
Nutmeg

Measure one wineglass of whiskey or rum.
Add other ingredients.
Shake thoroughly and strain.
Grate a little nutmeg on top and serve.

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HONEY FRY BREAD

1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon sugar
1/2 cup honey
2 cups vegetable oil, for frying

Mix the flours, salt, sugar and baking powder together. Add about 1/2 cup
water and mix well, adding a bit more water if needed to make a stiff dough.
Turn out on lightly floured surface and knead until dough becomes elastic
and smooth. Let rest for 10 minutes.
Roll out 1/2 inch thick. Cut into squares, strips, or circles. Deep fry in
very hot oil until golden brown. Drain on brown paper bags or paper towels.
Drizzle honey in a very thin stream over bread and serve immediately.
Sprinkle with a little cinnamon if desired.
NOTE: This is a variation of the southwestern U.S. fry bread recipe.

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HOT CROSS BUNS WITH LEMON FROSTING

1 package active dry yeast
1/4 cup warm water (about 110 degrees)
1 cup warm milk (about 110 degrees)
2 Tablespoon butter or margarine
1/3 cup sugar
3/4 Tablespoon each salt and ground cinnamon
1/4 Tablespoon each ground cloves and nutmeg
2 eggs
3/4 cup currants
1/4 cup finely diced candied orange peel or citron
4 1/2 cups all purpose flour, unsifted

1 egg yolk beaten with 1 Tablespoon water

Preheat oven to 400º.
In a bowl, dissolve yeast in warm water.
Stir in milk, butter, sugar, salt, cinnamon, cloves, and nutmeg.
Beat in eggs.
Add currants, orange peel, and enough of the flour (about 4 cups) to make a soft ball.
Turn dough out onto floured board.
Knead until smooth and satiny (10-20 minutes).
Add flour as needed to prevent sticking.
Turn dough over in a greased bowl.
Cover and let rise in a warm place until doubled (about 1-1/2 hours).
Punch dough down and divide into 36 equal-pieced.
Shape each into a smooth ball.
Place balls about 2 inches apart on lightly greased baking sheets.
Brush each gently with egg yolk mixture.
Cover lightly and let rise in a warm place until doubled in size (about 35 minutes).
Bake in a 400º oven for about 10 minutes or until lightly browned.
Cool on racks for about 5 minutes.
With a spoon or the tip of a knife, drizzle frosting over top of each bun to make a small "X".
Makes 3 dozen.

LEMON FROSTING:

Combine:
1 cup sifted Powdered Sugar
2 Tablespoon fresh Lemon Juice
1 Tablespoon water

Stir together until smooth.
Use as directed above.

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HONEY AND ORANGE TEA LOAF (Scottish)

6 ounces Self Rising flour
6 ounces Honey
1 ounce Margarine
1 large Egg
1 teaspoon Baking Powder
6 Tablespoons Milk
1 large Orange, grated rind of

Preheat oven to 350º.
Grease and line a 2-lb. loaf tin.
Cream the margarine and honey together in a bowl, mixing thoroughly.
Add the egg and beat vigorously.
Sieve the flour, salt and baking powder.
Add, alternately with the milk, to the creamed mixture.
Sprinkle in the orange rind and mix well.
Spoon the mixture into the tin.
Bake for 45 minutes.
Remove from the oven, glaze with honey.
Return to the oven for a further 10 minutes.
Remove from the tin and cool on a wire rack.
Serve sliced and buttered.

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ARDSHANE HOUSE IRISH STEW

4 pounds Middle neck of Lamb, cut into 1" cubes
4 pounds Potatoes, peeled and cubed
10 small Onions, quartered
2 ounces Pearl Barley
2 pints Stock
Salt and Pepper to taste

This is the basic recipe.
You can add sliced carrots and leeks to make it go further and about 5-6 teaspoons. of Worcestershire sauce or you could add a half a pint of Guinness to your stock.
I make my stock from the potato peelings, carrot tops, leek ends, and any other stuff I find lurking in the refrigerator.
If you put in a few lamb bones and simmer these together for several hours, you'll have a rich stock.
Strain well before using.
You'll need to start with about 5 pints of liquid.
Put everything into a large kettle.
Bring to the boil, and then simmer for about two hours.
Add more liquid if necessary.
Salt and pepper to taste.

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ROAST LEG OF LAMB

5 pounds leg of lamb
2 cloves garlic, sliced
1/3 cup olive oil
1 teaspoon salt, coarse or Kosher
1/2 teaspoon black pepper, freshly ground
1 teaspoon rosemary
1/2 teaspoon thyme

Trim lamb of fat.
Cut slits about 1/2" deep all over lamb and insert slivers of garlic.
Rub all over with olive oil.
Combine salt, pepper, and herbs and rub herb mixture all over lamb.
Allow to sit at room temperature 20 minutes.
Preheat oven to 450º.
Roast lamb for 15 minutes at 450º, then turn oven down to 350º.
Continue to roast until desired degree of doneness is reached, about an hour for medium rare.
Baste with pan juices once or twice.
Remove from pan and allow to rest at room temperature for 15-20 minutes
before carving.
Potatoes, carrots, and onions may be roasted in pan with lamb.
Baste occasionally.

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LEMONADE

2 Tablespoons Fresh lemon juice
1 1/2 Tablespoons Sugar syrup**
1 cup Water

Put the lemon juice, sugar syrup and water in a glass and stir.
Add ice to chill.
Garnish with lemon slices.

NOTE: To make sugar syrup, bring equal parts of sugar and water to a boil.
Stir until sugar dissolves, and remove from the heat.
Cool before using.
Store unused syrup in a covered container in the refrigerator.

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ROSEMARY POTATOES

1 1/2 pounds Small new potatoes
2 Tablespoons Olive oil
1/2 teaspoon Salt
2 cloves garlic, minced
1 1/2 Tablespoons Fresh rosemary, chopped

Cover new potatoes with water and bring to a simmer.
Cook 5 minutes.
Drain and toss potatoes in pan over heat until outside of potatoes are dry.
Add olive oil, salt, garlic, and fresh rosemary.
Place potatoes in a pan, in one layer, and bake in a 350º oven until crispy and browned, about 15-20 minutes.
Serve with roasted and grilled meats or poultry.

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MIXED GREENS WITH RASPBERRY VINAIGRETTE

3 Tablespoons Raspberry vinegar
1 Tablespoon Dijon mustard
1 teaspoon Garlic, minced
1/3 cup Olive oil
8 cups Mixed baby greens

Combine first 3 ingredients in medium bowl.
Gradually whisk in olive oil.
Season to taste with salt and pepper.
Place mixed baby greens in large bowl.
Toss with enough dressing to coat and serve.

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DRAGON MEAD

2 quarts dandelion flowers
3 pounds honey
peel of 1 lemon
juice of 1 orange
5 tbls bee pollen
1 tbl strong black brewed tea
champagne yeast

Gather flowers when fully open.
Pick off petals and discard all green and stem.
Wash well.
place in large bowl, pour in a gallon of boiling water and stir.
Cool overnight.
When cool strain petals out of water and discard them.
Mix honey, flower water, orange juice, lemon peel, pollen, and tea.
Add in the yeast and stir to aerate.
Cover loosely, skim froth daily until foam begins to recede.
Now 1 of 2 things can be done:
1. You can place it in a 2-1/2 to 5 gallon glass "carboy" with a airlock and "rack off" every month until fermentation is complete - then place into bottles for at least 1 year.
2. I've known people to place it straight from the bowl to bottles and leave the top loose until fermentation is done, then top tightly, its up to you.
Makes 1 gallon.

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BATCH OF HAPPINESS

Free Ingredients!

Feel like you're simmering on the stove of
life? Here is the perfect recipe for cooking
up a batch of happiness. The best part is that
all the ingredients for a happy life are easily
within reach.

You'll need....

1 part of knowing who you are.
1 part of knowing who you aren't.
1 part of knowing what you want.
1 part of knowing who you wish to be.
1 part of knowing what you already have before you.
1 part of choosing wisely from what you have before you.
1 part of gratitude for everything you have.


Mixing Instructions:

Combine ingredients together gently and carefully.
Using faith and vision, mix together with strong
belief of the outcome, until finely blended.
Use thoughts, words and actions for best results.
Bake until blessed.
Give thanks again.

Yields unlimited servings

~~ Source Unknown ~~