A treasury of delectable recipes, Celtic Folklore Cooking by Joanne Asala will help you select foods to serve at your celebrations of the Sabbats and Esbats: the festivals and ritual times for Witches and Wiccans. It is also a terrific introduction to Celtic culture. The recipes in this book were gathered during four trips the author took to Ireland and Britain, as well as visits to Scotland and Wales. She searched for people who still cooked in the traditional of their ancestors, passing down recipes from generation to generation. The result is a book that is rich in Celtic tradition. And the foods are delicious any time, too!
Like a well-stocked larder, Celtic Folklore Cooking offers plenty of tempting choices for daily meals or special celebrations. Pick from more than 200 tasty traditional dishes, all nestled among colorful food-related proverbs, poems, tales, customs, and other nuggets of folk wisdom. Each recipe lists ancient and modern holidays associated with the dish so you can select the perfect fare to complement the season. Recipes include:
- Mushroom and Scallop Pie
- Heather Wine
- Pratie Oaten
- Beestings Pancakes
- Hot Cross buns
- Figgy Pudding
- Boxty on the Griddle
- Barm Brack
- Sweet Scones
- Scotch Eggs
- Cockle Soup
- Flower Pudding
The ancient Celts celebrated their Sabbats with music, dance, games, food, and drink. Whether you are a solitary practitioner or a part of a larger group, food and drink should always be a part of your festivities, rituals, and ceremonies. This book can be the key to a wide variety of foods that will make you the talk of the town!
If you are involved in Celtic traditions, this book is a must. If you simply like unique recipes for foods that are as tasty today as they were hundreds, even thousands of years ago, you'll want this book, too.
Today is the longest day of the year. As the wheel of time presses forward we’re told that fairies are afoot. As the fairies dance, Mother Nature provides all manner of fresh foods for our pleasure. In our home we celebrate with a picnic to revel in the sun, have our fire festival (barbecue) and enjoy the company of good family and friends.
Veggie Kabob with Cucumber Sauce
Taking advantage of the first of the new potatoes, boxty is a fairly traditional Irish dish at this time of year. And the blueberries commonly picked around Lammas do liven up this meal. Why not invite all your friends and family over for a joyful blueberry potato pancake breakfast? Prep Time: 15 minutes Cook Time: 15 minutes Serves: 4–6 1 cup potatoes, mashed 4 tablespoons butter 2 eggs ...
If onion’s skin is very thin, a mild winter’s coming in; if onion’s skin is thick and tough, the coming winter’s cold and rough (Scottish saying). This stew is perfect for cool autumn days, while reflecting on the harvest festivals and the coming changes of the seasons and the wheel of the year. 5 pints mussels 2/3 cup white wine 6 small onions, sliced 1/4 cup butter 4 shallots, chopped 6...
Ireland is a magical place. I don’t mean this in the way guidebooks do when they promise travelers an idyllic vacation, one full of hikes in shockingly green valleys; evenings in music-, dance-, and ale-filled pubs; and encounters with gracious, ...
It's the cool, smoky month of October and I'm in love. I'm counting down each day until my favorite night of the year: All Hallows Eve. Since I can remember I've loved Halloween. Now, I know you've heard that before, but I am absolutely crazy ...
As the long, warm summer draws to a close, the dark dawn of November provides a special, quiet time for reflection and transition. The transition from October to November can be stark; from crisp, comfortable days to the onset of white skies and ...
As above, so below.
As within, so without.
These Hermetic truisms have been embraced by Pagans from many different paths. Most of us accept that all things are connected: microcosm and macrocosm, inner and outer. We understand that the physical world is a reflection of the spiritual world, and vice versa. And yet, after the ritual is over and... read this article