some mabon recipes for your celebration

[niyad]

Pomegranate Sorbet




The pomegranate symbolizes the fertility of the goddess and is representative of Persephone, daughter of Demeter. This delicious sorbet is easy to make, and can be prepared as part of ritual or in advance. You can either squeeze the fruit juices yourself, or buy them commercially prepared. While you prepare this sorbet, give thanks to the Dark Mother for the blessings of the harvest and the changing of the seasons.


2 C. pomegranate juice
1/3 C. orange juice
1/3 C. cranberry juice
1/2 Tsp. lemon juice
1/3 C. sugar
1 orange
Mint leaves
Fresh pomegranate seeds


Prep Time: 30 minutes
Cook Time: 0 minutes

Total Time: 30 minutes
Yield: 1 bowl of sorbet

Preparation

Blend all the juices and the sugar in an airtight container. Cover the container, and then freeze for four hours. When the mixture has frozen solid, use a spoon to break it up into small chunks (not smooth). Re-freeze for a few more hours.

To serve, scoop the frozen sorbet into cups or glasses, and garnes with slices of orange, mint leaves, and the extra pomegranate seeds.

http://paganwiccan.about.com/od/maboncooking/r/PomegranaSorbet.htm

Lemon Thyme Green Beans

Ingredients:
Bag of fresh green beans
2 sprigs Thyme
2 tbsp. lemon juice

Instructions:
1. Clean and trim all green beans.
2. Place green beans in vegetable steamer with 2 sprigs of thyme. Dress with lemon juice.
3. Steam about 10 minutes.
4. Serve hot with meal.

Herb Roasted Chicken

Ingredients:
Free-Range Young Chicken (or a larger bird depending on the crowd you're feeding)
2-3 lemons, cut into eighths
Handful of Thyme sprigs
Handful of Rosemary Sprigs
Handful of Lemon Balm (or Sage)
1 Medium Onion, each cut into eighths
1 stick unsalted butter
Salt and Pepper
2-3 tbsp. dried Parsley
Lemon Juice

Instructions:

1. Remove the insides of the chicken, rinse the chicken well and pat dry. Preheat Oven to 350 degrees F.
2. Sprinkle considerable amount of salt and pepper over chicken's body. Sprinkle parsley over chicken and rub all over chicken. Rub salt and pepper all over chicken. Spray inside of chicken with lemon juice.
3. Stuff chicken's inside with herbs of your choice, lemon quarters, and onion quarters.
4. Tie chicken's legs together with string or twine.
5. Place chicken in deep metal baking pan, bake for 20 minutes per pound. Baste chicken with melted butter frequently.

http://hubpages.com/holidays/Mabon-Celebrations-Mabon-Recipes

Acorn Squash and Apple Soup - Makes 5 servings.

1 medium acorn squash
1 Tbsp. canola oil
1 medium onion, chopped
1 leek (white part only) rinsed well and chopped
1 tart apple (such as Granny Smith), peeled, cored and chopped
3 cups fat-free, reduced sodium chicken broth
Salt and freshly ground black pepper, to taste
3 Tbsp. minced fresh mint leaves, as garnish
Milk or additional broth to thin soup (optional)

Preheat oven to 375 degrees. Cut acorn squash in half length-wise, remove seeds and pulp. Set on a rimmed baking sheet. Bake until the flesh is tender when pierced, roughly 45 to 90 minutes (depending on size). Remove squash from oven and allow to cool.

While the squash is cooling, in a large, heavy pan heat the canola oil over medium-high heat. Add the onion and leek and sauté for about 4 minutes, until the onion is translucent. Add the apple and cook over medium heat for 1 minute.

Scrape out the squash pulp and combine with the apple mixture. Reduce heat to medium-low, cover and cook for 5 minutes, stirring often. Add the broth to the pan, cover and bring to a boil over high heat. Reduce the heat to low and simmer for about 30 minutes. Remove the pan from heat and set the soup aside to cool slightly.

In a blender or food processor, puree the soup in batches until smooth. Return soup to pan and heat just before serving. Add milk or additional broth to thin soup, as desired. Season to taste with salt and pepper. Garnish each serving with mint and serve.

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

All things harvested stew (vegan)



Ingredients

2 big potatoes
2 squash zucchini
2 big carrots
1 celery root
1 bunch of parsley
2 bell peppers
4-5 tomatoes
1 small eggplant
5 cups of chopped cabbage
1cup of small peas
1 cup of green beans
4 onions
4 tbsp vegetable oil
1 tbsp chopped green thyme leaves
1 small cauliflower or about 3 cups of cauliflower flowerettes
2 cups mushrooms (optional)
1 big head of garlic
salt and pepper to taste

Preparation

Peel the eggplant, potatoes, carrots, squash zucchini, and cut it in ¾” cubes. Peel the celery root and cut it in thin slices. Remove the stem from bell peppers and chop them. Peel the onions and cut them in slices. Peel the garlic and mince the cloves.
Boil the potatoes separately for 10 minutes. Do not strain.
In a big pot, start sauteeing in vegetable oil the onions and ¾ of the garlic. Once the onions become translucent, add all the other vegetables except for the tomatoes. Keep stirring until the vegetables get soft. Add the tomatoes and keep stirring until the tomatoes get soft too. Add the boiled potatoes AND their water. Tun the heat on low and let simmer until liquid reduces. Have the rest of your garlic, finely minced parsley and thyme ready. When you are ready to turn the stove off, add the garlic, parsley and thyme, turn the stove off, cover and let sit for about 5 minutes. Stir, cover back and let sit for another 10 minutes before serving.

Borat Fule (Friend's Ears) – vegan

Borat Fule are actually a type of pierogis

Ingredients:

1 lb boiled potatoes
1/2 lb flour
2-3 tablespoons vegetable oil
2-3 tablespoons of cream of wheat
1/2 tsp salt
5-6 tsp breadcrumbs
1 tsp vegetable oil for breadcrumbs
sugar to taste
ground cinnamon
jam of your choice

Preparation:

In a frying pan, put the breadcrumbs and fry them lightly without oil until they get golden brown. Remove pan from stove, and add 1 tsp of vegetable oil. Mix well. Once it's cooled, add 1-2 tsp sugar and 1/2 tsp ground cinnamon (you can vary the quantities of sugar and cinnamon to your taste).Peel the potatoes and mash them. Add the flour, oil, cream of wheat, salt. Mix thoroughly until it becomes like a dough. If the dough sticks to your hands, add a little bit more flour.
Using a rolling pin, make a sheet of dough. Take a glass and cut rounds from the sheet. Put 1/2 tsp jam in the middle of a round, then fold and press the edges together with a fork. Boil the dumplings formed this way. they are boiled when they raise to the surface. Take them out with a strainer and toss them in the fried breadcrumbs until nicely covered. Arrange on a platter. Serve warm.

http://www.paganrecipes.com/p/mabon.html