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Eating eggs at Spring Equinox is equivalent to ingesting
the energy of Ostara.
Stuffed Ostara eggs
8 eggs, hard-boiled
2 cups mayonnaise
1/8 cup sugar
1/2 cup vinegar or sweet gherkin juice
fresh thyme or basil
watercress
Peel eggs and slice lengthwise, end to end. Scoop out egg yolks and mash or blend in a blender. Add mayonaise, sugar, and vinegar. Whip until creamy.
Refill egg whites with mixture, using a pastry bag or carefully placing mixture in with a teaspoon. Garnish with fresh thyme or basil, if desired, and put watercress underneath on the dish.
Posset
1 qt. whole milk
1 tsp.grated lemon rind
1/2 cup sugar
5-6 ground almonds
2 egg whites
1/2 cup dark rum
1 cup brandy
In a saucepan warm milk, lemon rind, and sugar. Just before milk mixture begins to boil, add almonds and remove from burner.
Beat well and gently blend in egg whites. Add rum and brandy and stir until frothy.
Serve in a charged cauldron.
Green Man Salad
with Green Dressing
zucchini
greens
cucumbers
watercress
Toss all ingredients in a salad bowl. Dress with lemon and honey or Green Dressing
Green Dressing
1 cup mayonaise
1/4 cup pesto
a pinch of watercress
poppy seeds
a dash of vinegar
Candied Ostara eggs
In both ends of 8 eggs, poke pinholes. Blow in one end until egg is emptied out. Tape one hole shut and open the other to the size of a nickel. Wash the eggshell, rinse, and place back in egg carton.
Melt milk chocolate over low heat. Pour chocolate into egg shells. Refrigerate until chocolate hardens.
To eat, peel off outside shell.
updated March 18, 2000
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