Monday, September 22, 2008

MABON blessings


Mabon is very much like Thanksgiving. Most of the crops have been reaped and abundance is more noticeable than ever! Mabon is the time when we reap the fruits of our labor and lessons, both crops and experiences. It is a time of joy, to celebrate that which is passing (for why should we mourn the beauty of the year or dwindling sunlight?), looking joyously at the experience the year has shared with us. And it is a time to gaze into the bright future. We are reminded once again of the cyclic universe; endings are merely new beginnings.

Since it is the time of dying sun, effort is also made to celebrate the dead with joyous remembrance. It is considered taboo to pass a burial site and not honor the dead. Natural energies are aligned towards protection, wealth, prosperity, security, and boosting self-confidence.

Celebrants offer thanks in this festival also called Wine Harvest, Feast of Avalon, Equinozio de Autunno, Cornucopia, Winter Finding and Alben Elfred.

The Autumn Equinox is when day and night are equal. A moment is taken to pay respects to the approaching darkness. Gratitude is given to the waning sunlight, as the harvest is of this year’s crops is stored.

Plants: Vines, Garlands (made of these various plants), Gourds, Pine Cones, Acorns, Wheat, Dried Leaves, Corn, Pomegranate, Ivy, Hazel, Hops, Cedar, and Tobacco.

Herbs: Myrhh, Thistles, Tobacco, Oak Leaves, Hazel, Mums, Hops, Acorns, Marigold, Roses, Sage, Milkweed, Solomon's Seal, Asters, Ferns, Honeysuckle, Benzoin, Passionflower, Pine, and Cedar.

Incense would include: Aloes Wood, Cinnamon, Cloves, Benzoin, Jasmine, Frankincense, Myrrh, and Sage.

Celebrate with family and friends with some gorgeous food and spirits!

Wild Rice with Apples and Walnuts

1 cup wild rice
2 cups water
1 Tablespoon vegetable oil
Cook rice and oil in water for 50 minutes.
1 cup walnuts
1 rib of celery, chopped
4 chopped scallions
1 cup raisins
1 red apple, peeled and chopped, set aside in lemon water
2 teaspoons grated lemon rind
Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside.
3 T. lemon juice
2 garlic cloves, minced
1/2 t. salt
1/3 cup olive oil
pepper, to taste
Whisk together juice, salt and pepper, garlic and oil and add to cooked rice.
Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated.
Sweet Potato Casserole

3 pounds sweet potatoes, peeled and steamed until completely soft
3/4 cup orange juice
2 eggs, beaten
2 Tablespoons melted butter
2 T. sugar
1 1/2 Teaspoons cinnamon
1/2 t. nutmeg
Mix juice, eggs, sugar and spices and blend thoroughly with potatoes using an electric mixer. Spread into a greased 9"x13" pan.
1/2 cup flour
1/4 c plus 2 T. brown sugar
1/2 t. cinnamon
1/4 c. chopped butter
1/2 c. chopped pecans
Mix together flour, brown sugar, cinnamon, butter and nuts until crumbly, spread on top of sweet potatoes and bake at 350 degrees for 30 minutes

Mabon Apple Crisp
6 cups sliced and peeled apples
2/3 cup flour
1 1/3 cup Oatmeal
1 cup Brown Sugar
1/2 teaspoon Salt
1 teaspoon Cinnamon
2/3 cup Melted Butter
½ cup of walnut (optional)
Spread apples evenly on the bottom of an oblong baking dish. In a bowl mix together remaining ingredients until everything is moistened. Spread evenly over top of apples. Bake in a 375 degree oven until apples are soft (about 30 minutes) and topping is crisp.
Cranberry Cornbread Native American Harvest Recipes

Although European settlers nicknamed Native American cornbread "johnny cake" or "hoe cake," some credit was allowed the originators in early recipes, which usually referred to corn meal as Indian meal.

Ingredients: 1 cup unbleached white flour, 1-1/3 cups yellow cornmeal, 1 tablespoon baking powder 1/2 teaspoon salt, 1/2 cup dried cranberries, 2 large eggs, ore egg replacer 1/4 cup honey 1 cup plain soy or nonfat milk 2 tablespoons sunflower oil Cooking spray

Method: Preheat oven to 400 degrees and lightly spray an 8-inch square baking pan. In a mixing bowl, whisk together flour, cornmeal, baking powder, and salt. Stir in cranberries and set aside. In another bowl, whisk together eggs, milk, honey, and oil. Add to dry ingredients and mix just until blended. Pour batter into prepared pan and bake until top is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes.
Makes 12 servings.


For the starter: 1/2 Ounce Yeast2 Teaspoons SugarTo Feed The "Plant":7 Teaspoons Ground Ginger7 Teaspoons SugarTo Flavour:1 1/2 Pounds SugarJuice Of 2 Lemons

Mix starter ingredients with 3/4 pint of warm water in a glass jar. Stir, cover and leave in a warm place for 24 hours. This is your starter "plant". Feed the "plant" with 1 teaspoon each of ground ginger and sugar each day. After 7 days strain through a fine sieve. Dissolve the sugar in 2 pints of water. Add the lemon juice and the liquid from the "plant". Dilute with 5 pints of water, mix well and store in corked bottles for at least 7 days.Use strong bottles as pressure may build up which will cause thin bottles to explode. For the same reason use corked bottles rather than those with a more secure closure that will not 'give' under pressure.The amount of sugar in the final stage can be varied according to taste.

Crock Pot Mulled Cider

2 qts. apple cider
1/4 cup packed brown sugar
1/8 tsp. ground ginger
1 orange (unpeeled)
2 cinnamon sticks
1 tsp. whole cloves

Preparation: Combine cider, sugar, ginger and orange in slow cooker. Tie cinnamon and cloves in a small cheesecloth bag; add to crockpot. Cover and cook on LOW 2 to 4 hours. The entire house will smell great! Remove the bag of spices. In a mug put a shot of brandy, then fill with hot mix from cooker.Makes 10 to 12 servings

Autumn blessings,

1 comment:

Sylvie said...

What a great post! Fall is my favorite time of year. Those recipes sound delish and I'm going to try some of them. Thanks for sharing!