MORE OSTARA RECIPES

Fellowship Fruit Cup


Ingredients:


2 ripe bananas, sliced
1 8-ounce can pineapple chunks
2 kiwi fruits, peeled and sliced
2 cups strawberries, sliced
2 ripe pears, peeled and sliced
2 navel oranges, peeled and sectioned
3 cups melon balls
1 8-ounce can mandarin oranges
2 apples, peeled and sliced
1 cup blueberries
2 cups grapes
1/4 cup shredded coconut
16 ounces of vanilla yogurt
3 tablespoons dark honey
Instructions:


Place fruits together in a large bowl, blending in the yogurt and honey as you go. Allow to sit overnight in the fridge for fullest flavor.

Yield: 16 servings
Source: Telesco, A Kitchen Witch's Cookbook
Use for: Ostara Yield: 6-8 servings
Source: Telesco, A Kitchen Witch's Cookbook
Use for: Ostara, Beltane Maple Nut Muffins


Ingredients:


2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/3 cup light brown sugar
1/4 cup vegetable oil
1/2 cup maple syrup
1/2 cup plain yogurt or sour cream
1 egg
1 teaspoon vanilla
1/2 cup nuts--optional
Instructions:


Preheat oven to 350ºF. Grease 8 muffin cups. Combine flour, baking soda, baking powder, salt, and sugar. Set aside. Beat oil and syrup for 2 minutes. Add yogurt, egg, and vanilla. Add dry mix. Stir in nuts. Pour batter into cups. Bake 25-30 minutes. Remove and cool on wire rack.

Yield: 8 muffins
Source: Allrich, Cooking By Moonlight
Use for: Imbolc, Ostara Divinity Candy


Ingredients:


1 cup water
1 cup light corn syrup or honey
4 cups sugar
1 teaspoon salt
4 egg whites
1 teaspoon flavoring
Instructions:


Combine water and corn syrup in large saucepan; bring to a boil. Remove from heat; mix in sugar and salt. Return to stove. Stir over low heat until sugar dissolves. Cook without stirring until candy thermometer reads 260ºF or mix hits hard ball temperature (it becomes a pliable ball when a bit is thrown in cold water). Beat egg whites until very stiff. Pour hot mixture into egg whites while beating. Add flavoring. Beat until mix is dull and holds its shape. Drop from buttered teaspoon onto wax paper. Let sit and store.
NOTE: First off, you probably DON?T want to try this recipe without an electric mixer to whip the egg whites (and to whip the substance after you pour in the hot syrup). Secondly, it may be slightly runny, so it is a very good idea to put it in a container that will help it hold its shape; ice cube trays are ideal! Line the trays with individual squares of wax paper (in seasonally-appropriate designs) and wrap each glob. For quicker solidification and help to firm it up, refrigerate in the trays before removing the individual candies and collecting in a nice dish to give or display.




Yield: 8 dozen
Source: Telesco, A Kitchen Witch's Cookbook
Use for: Imbolc, Ostara, or Beltane DEVILED EGGS

Ingredients:


6 hard-boiled eggs, peeled
Mayonnaise or Miracle Whip, to taste
Salt
Pepper
Paprika
Instructions:


Slice eggs in two. Take out the hard-boiled middles and put them in a bowl, setting aside empty egg whites. Add spoonfuls of mayo or Miracle Whip until mix has the consistency of oatmeal or very thick soup. Spoon into empty egg whites. Dash with colorful red paprika and season with salt and pepper to taste.

Yield: 1 dozen servings
Source: Ivy's kitchen
Use for: Ostara

Fried Bread and Eggs
Ingredients:


1/3 cup butter
1/2 cup heavy cream
7 egg yolks, beaten
1/4 cup minced anchovies (OPTIONAL!)
6 pieces of fried or toasted bread
Instructions:


Melt butter in medium saucepan over low heat. Beat in cream, egg yolks, anchovies. Stir until mix thickens and is creamy. Pour over toast. Serve hot.

Yield: 2 helpings
Source: Telesco, A Kitchen Witch's Cookbook
Use for: Ostara


Country Witch Eggnog
1 cup apple cider
3 cups milk
2 eggs, beaten
1/2 cup whipping cream
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons brandy
Combine all of the ingredients in a large cauldron or pot and cook over
medium heat for 13 minutes. Pour the hot eggnog into mugs and top each
serving with fresh whipped cream (if desired). Country-Witch Eggnog is
the perfect drink to serve your Wiccan friends and family members at
Yuletide (Winter Solstice) and Ostara (Spring Equinox) Sabbats.
(This recipe yields two quarts.)

~Gerina Dunwich -The Wicca Spellbook~

Here's my Colcannon recipe.

I'll be making this for our "Kitchen Witch" workshop.

best,
Gene