Beltane Bread

Preheat oven to 375 degrees, and combine:

4 cups sifted flour
1/2 cup ground almonds
2 cups sugar
1 tube almond paste
1/2 teaspoon baking powder
1 teaspoon cinnamon
5 eggs

When dough is worked to medium soft, shape into flattened balls and place on ungreased cookie sheet. Bake until golden brown, about 20 minutes. Cool, ice with white Solar Cross. You could try this as a single loaf. I also like to make an almond biscuit with biscuit mix, almond extract, sugar, cinnamon, and eggs, but in smaller proportions.

Source: Ann Moura (Aoumiel)'s book Green Witchcraft: Folk Magic, Fairy Lore & Herb Craft,
Llewellyn Publications, 1996

Beltane Marigold Custard
(from Wicca:A Guide for the Solitary Practitioner, by Scott Cunningham)

2 cups milk
1 cup unsprayed marigold petals
1/4 tsp. salt
3 Tbsp. sugar
1 to 2 inch piece vanilla bean
3 egg yolks, slightly beaten
1/8 tsp. allspice
1/8 tsp. nutmeg
1/2 tsp. rose water
Whipped cream
Using a clean mortar and pestal reserved for cooking purposes, pound marigold petals. Or, crush with a spoon. Mix the salt sugar and spices together. Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the egg yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose water and cool. Top with whipped cream. Garnish with fresh marigold petals.

MEADE
 
1 gallon Water
4 pounds Honey
6 Cloves
2 Sticks cinnamon
Juice & peel from one lemon
1 teaspoon Activated dry yeast

In a large nonreactive pot, add the next four ingredients to the gallon of water. Boil all together for 30 minutes, then strain into a crock that will hold it with a little room to spare. When cooled, add the yeast, dissolved in some of the liquid. Allow to ferment in a cool place - 55 degrees is ideal - until it ceases bubbling and the liquor clears, then bottle, cap tightly and store in a cool, dark cellar. It should not be used for at least a month, and longer is better. This meade, unlike many other drinks, does not improve with really long aging, so it should be consumed within a year of the time it was made.

ASPARAGUS WITH CHIVES AND BLOSSOMS
 
1 pound Asparagus, washed
1 Tablespoon Olive oil
1 Tablespoon Sesame Seeds
2 Tablespoons Fresh Chives, snipped
16 Chive Blossoms
1/2 teaspoon Soy Sauce
Salt & Pepper to taste

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Refresh under very cold water and drain well. Remove the chive stalks to separate the flowers. In a skillet, heat the oil over medium heat and add the sesame seed. Stir for 1 minute, add the snipped chives, and stir for 1 minute more. Add the asparagus and soy sauce to the skillet with a few pinches of salt and generous grindings of pepper; stir well, cover, and cook for a minute or so. Remove the lid, sprinkle the chive blooms over the asparagus, and cover for 1 to 2 minutes so that the chive blooms steam briefly. Stir lightly and taste for seasoning. Serve hot.
Comments: Bright lavender chive blossoms begin to bloom in the garden about the time the asparagus bed is at its peak. Hence, this is a natural combination and a simply tasty dish. Since chive blossoms are so strong in flavor, add them at the last minute in this recipe.

Source: FLOWERS IN THE KITCHEN by Susan Belsinger (c)

May Wine
INGREDIENTS:
1 bottle of white wine (German is ideal)
1/2 cup strawberries, sliced
12 sprigs of Woodruff, fresh
PREPARATION:

Pour wine into a wide mouth jar or carafe. Add the sliced strawberries and woodruff, and let sit for an hour or more. Strain and serve chilled

Fried Honey Cakes
These cakes are not unlike those made on the night before Beltane by women around the turn of the century. These cakes were left in the garden to please Faery visitors.

1/2 cup sweet white wine
2 tablespoons sugar
1 egg
1 cup honey
2/3 cup flour
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Oil for frying
1/8 teaspoon salt

Beat the wine & egg in a medium bowl. Combine the flour, cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl. Heat 1/2-inch of the oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time; fry until golden brown. Drain on paper towels. Dip into the honey.
Yield: 1 1/2 Dozen.

CHICKEN BARLEY STEW WITH HERBS
 
2-3 LB chicken breasts on the bone
2 Tablespoons Butter
1 LB leeks (3-4 large ones, 4-5 little ones) thickly cut. May substitute onions
4 cloves garlic, chopped fine
6 oz barley
3 Tablespoons red wine vinegar
3 3/4 cups water
2 bay leaves
1 Tablespoon dried sage

Comment: This is originally an Anglo-Saxon recipe. The original calls for rabbit, but chicken is just as good.
In a large Dutch Oven, melt the butter, then fry the leeks and garlic in the butter. Add the chicken and brown. Add remaining ingredients, reserving the sage. Bring to a boil, then reduce and simmer for 1 to 1-1/2 hours. Remove chicken from pot and let cool. Remove meat from bones and add back to the pot. Add sage. Stir well and serve. Serves 8

MEDALLIONS OF PORK WITH RIESLING SAUCE
 
12 ounces Pork tenderloin, cut into 1" rounds
Flour
4 Tablespoons Unsalted butter
1 Onion, thinly sliced
3 Garlic cloves, minced
1/2 cup Dry Riesling wine
1/2 cup Raisins
3 Tablespoons Balsamic vinegar
1 Tablespoon Green peppercorns, ground
1/2 teaspoon thyme, minced
1/2 teaspoon oregano, minced
1/4 cup butter, chilled & cut into pieces
1/4 cup Pine nuts, toasted

Season pork with salt and pepper. Coat in flour; shake off excess. Melt 2 Tablespoons butter in heavy skillet over medium-high heat. Add onion and garlic and sauté until golden brown, about 5 minutes. Transfer mixture to bowl. Melt remaining 2 Tablespoons butter in same skillet over medium-high heat. Add pork and sauté about 4 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add onion mixture, wine, green peppercorns and herbs to same skillet and boil until sauce thickens, about 4 minutes. Add pork to skillet and heat through. Divide pork among plates. Add 1/4 cup chilled butter to sauce in skillet and whisk just until melted. Mix in pine nuts. Spoon sauce over pork and serve.