Mabon Recipes

1/4 C olive oil
1/2 C onion. chopped fine
1/2 t parsley
1/2 t nutmeg
1/2 t cinnamon
1/2 t cloves
1/2 t salt
1/2 C chopped Granny Smith apple
2 1/2 C pureed pumpkin
2 1/2 C vegetable stock
2 T brown sugar
2/3 C dry milk powder
Chives
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Heat olive oil in heavy skillet. Add onions, herbs, spices and apple. Saute over medium heat until onion is translucent. Remove from heat.

Use a wire whisk to whip together in a dutch oven or large saucepan, the pumpkin, the vegetable stock, sugar and dried milk. Stir in onion mixture. Heat thoroughly but do not boil.

Serve with a sprinkling of chives.

Serves 6

4 C diced, seeded watermelon
2 C diced cantaloupe
2 C diced honeydew melon
1 T sugar
1/2 t vanilla
6 ice cubes, crushed
2 C ginger ale
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Mix the watermelon, cantaloupe, honeydew, sugar, vanilla and ice in a blender or food processor until smooth, using the frappe setting. If that setting in unavailable, start out slow & gradually increase speed. Just before serving, stir in the ginger ale. Makes five 2-cup servings.

Magic Melons

4 C diced, seeded watermelon
2 C diced cantaloupe
2 C diced honeydew melon
1 T sugar
1/2 t vanilla
6 ice cubes, crushed
2 C ginger ale
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Mix the watermelon, cantaloupe, honeydew, sugar, vanilla and ice in a blender or food processor until smooth, using the frappe setting. If that setting in unavailable, start out slow & gradually increase speed. Just before serving, stir in the ginger ale. Makes five 2-cup servings.

This dish works really well for Lammas, but because it contains tomatoes, it also commemorates Mabon & other harvest rituals.

1 loaf unsliced Italian bread
3-4 medium tomatoes, chopped & drained
1/4 C sliced black olives
1 medium onion, finely chopped
1/2 green pepper, chopped
1 T minced chives
1/4 C grated Parmesan cheese
1 T olive oil
1/4 t basil
Picnic Loaf

1/4 t thyme
1/4 t garlic
Dash of red wine vinegar
Salt & Pepper
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Cut off one end of the bread. Carefully hollow out the loaf, tearing thebread out in small pieces. Mix the tomatoes, olives, onion, green pepper, chives, Parmesan cheese, oil, basil, thyme, garlic, vinegar, salt & pepper in a large bowl. Thoroughly mix in half the bread pieces. If the mixture is soggy, add more bread pieces. Spoon the mixture inside the hollowed-out loaf. Chill overnight. Slice to serve.

Give the leftoverbread to the birds as a harvest treat.

Bannocks feature grain (oats) and nuts (almonds), which make it a perfect dish for Mabon.

2 C hot milk
1 1/2 C instant oatmeal
Bannocks


1 egg
1/2 t baking soda
1 T grated orange peel
1 T chopped almonds
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In a large bowl, pour the milk over the oatmeal; let sit for 10 minutes. Beat in the egg, baking soda, orange peel and almonds. Consistency should be like a thick pancake batter. If the batter is too thin, add more oatmeal; if too thick, add a little milk. Heat griddle over a moderate flame; grease. Pour the batter onto the griddle, cook until bubbles form. Flip and cook the other side. Best served with butter & honey.