| Recipes |
| All of these recipes are for food ideas for celebrationg the Sabbat's. But you can use them for other occasions. Most of them are Bread's or Drink's since thoses are major parts of the wiccan celebration. |
| ~Drinks Below~ |
 |
| Strawberry Summer Liqueur 4 pints strawberries 1 cup rose petals 4 cups vodka 1/2 cup white wine, dry 1/2 cup water 1 cup sugar Combine the berries, rose petals, vodka, and wine in a sterilized jar with a tight-fitting cover. Place in a cool, dark place to steep for at least 1 month. Crush the berries slightly and steep for another week. Press as much of the juice from the berries as possible, the strain and filter the liquid through a cheesecloth. In a small saucepan over medium heat, dissolve the sugar in the water. Cool and gradually stir sugar water into the liqueur, tasting as you do so. When it has reached its desired sweetness, bottle and age for another 2 to 3 weeks in a cool, dark place. Associated Holidays: Midsummer, Lughnasadh |
| Drinks |
| Mulled Cider 8 cups cider 1/2 cup brown sugar pinch of ground nutmeg 6 inches of stick cinnamon 1 teaspoon whole allspice 1 teaspoon plus 8 whole cloves 8 orange wedges, rind attached cheesecloth In a large saucepan, combine cider, brown sugar, and nutmeg. Place cinnamon, allspice, and 1 teaspoon of whole cloves in cheesecloth and tie with string. Add spice bag to cider mixture; bring to boiling. Reduce heat, cover, and simmer for another five to ten minutes. Remove spice bag and discard. Serve cider in mugs with a clove-studded orange wedge in each. You may also reserve the cinnamon sticks for a decorative touch. Associated Holidays: Lughnasadh, Samhain, Mabon, Harvest Suppers, Esbat Celebrations, Name Days/Birthdays, Yule. |
| Mead 1/2 gallon water 1 1/2 cups honey 1/4 cup lemon juice 1/8 teaspoon nutmeg 1/8 teaspoon allspice 1 package brewer's yeast Heat water, honey, lemon juice, nutmeg, and allspice together in a large stock pot. Blend well and remove from the heat. Stir in brewer's yeast and pour the mead into a wooden cask. Allow to ferment for 6 months. During this time the cask should be aired daily to allow gases to escape. At least once a month it should be poured into a fresh cask Variations: Many old cookbooks recommend a variety of herbs to add flavor to mead. Try brewing with lemon balm, thyme, sweet marjoram, rosemary, burnet, cloves, ginger, mint, elderflowers, cloves, angelica, borage, or bugloss. Associated Holidays: Imbolg, Ostara, Beltaine |
 |
|
|
| Back to Home Page |
 |
| Next Page |