Yummy Beltaine Recipes

Beltaine is a sensuous time of year,
where all the truly wicked deserts
can and will be consumed.
This is the celebration
of the union of the Goddess and God
as husband and wife, and there
should be feast aplenty on this day.
Fruit salads, chocolate dipped bananas,
asparagus dishes, and tomato salads
are the greatest type of treats.


Cherry Tomato Salad
Ingredients
40 cherry tomatoes, halved
1 cup pitted and sliced green olives
1 (6 ounce) can black olives, drained and sliced
2 green onions, minced
3 ounces pine nuts
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon white sugar
1 teaspoon dried oregano
salt and pepper to taste

In a big bowl,
combine cherry tomatoes, green olives,
back olives, and spring onion.
In a dry skillet,
toast pine nuts over medium heat until
golden brown, turning frequently.
Stir into tomato mixture.
In a small bowl,
mix together olive oil,
red wine vinegar, sugar, and oregano.
Season to taste with salt and pepper.
Pour over salad, and gently stir to coat.
Chill for 1 hour.


Asparagus and Tomato Salad with Yogurt-Cheese
Dressing
Ingredients
1 bunch of asparagus
1 tomato, chopped
2 tablespoons thinly sliced green onion
3 tablespoons nonfat plain yogurt
1 tablespoon grated Parmesan cheese
1 teaspoon prepared mustard
10 leaves lettuce

Chop the asparagus up
into approx. 4cm sections.
In a medium bowl,
combine the asparagus, tomatoes,
onions and set aside.
In a small bowl,
whisk together the yogurt,
cheese and mustard.
Add to the vegetable mixture and toss
until well coated.
To serve,
line salad plates
with romaine lettuce
leaves and spoon salad on top.


Bananas Foster
Ingredients
2 tablespoons butter
3 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1 banana
1 tablespoon lemon juice
1/4 cup rum
2 tablespoons banana liqueur

In a small skillet
over medium heat, melt butter.
Stir in sugar and cinnamon,
heat until bubbly.
Peel and quarter the banana.
Place banana pieces and lemon juice
in skillet and cook 3 to 4 minutes more,
basting with syrup.
In a long-handled pan,
heat rum and banana liqueur
over medium heat until just warm.
Ignite the alcohol and pour
carefully over the banana slices.
Remove the banana pan
from the heat and continue to baste
the banana slices with their sauce
until the flames die down.
Serve at once.


Sub Content

Special Thanks
Eriess
04252002
CulpepersApprentice


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