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Kitchen Witch

 


A long-time Kitchen Witch living on a big ol' farm in rural Texas, I love sharing the bounty of my kitchen -- and so do my sister Witches! Check here often for concoctions, feasts and potions...all in tune with the seasons, and all shared with perfect Love and perfect Light! I'd love to hear about your favorite dish or brew -- drop me an e-mail if you'd like to see it in our Kitchen. Merry feasting!...

October 2006

Samhain Recipes – The last Harvest and, the Highest of Witches Holidays.

Foods for the Sabbat of Samhain are apples, cranberries, pumpkin, pumpkin dishes, beets, turnips, cabbage, all root vegetables, hazelnuts, nuts, corn, gingerbread, pomegranates, cider, mulled cider, mulled wine, herbal teas, all meat dishes.

Samhain Apple-Hazelnut Stuffed Chicken

4 Chicken Breast
2 teaspoons butter or margarine, melted
½ teaspoon salt
¼ teaspoon pepper
¼ cup hazelnuts
1 cup apple, chopped
1- 3 oz package cream cheese, softened

Preheat over to 375 degrees. Grease a 9 X 9 X 2 inch square pan. Mix the hazelnuts, apple and cream cheese. Loosen the skin from the chicken breast by inserting your fingers between the skin and the meat. Gently separate the center but leave skin attached to the sides. Spread one-fourth of the apple stuffing evenly between the skin and the meat of each chicken breast. Smooth the skin over the meat, making sure to tuck in any loose areas. Place the chicken with sides up in the pan. Brush with butter or margarine and sprinkle with salt and pepper. Bake uncovered for 45-60 minutes until chicken juice is no longer pink when you test-cut the thickest part of the meat.

Hallow’mas Wild Rice with Apples and Walnuts

1 cup wild rice
2 cups water
1 tablespoon vegetable oil
1 cup walnuts
1 rib of celery, chopped
4 chopped scallions
1 cup raisins
1 red apple, peeled and chopped, set aside in lemon water
2 teaspoons grated lemon rind
3 teaspoons lemon juice
2 garlic cloves, minced
½ teaspoon salt
1/3 cup olive oil
Pepper to taste.

Cook first three ingredients, rice, water and vegetable oil for 50 minutes. Set aside. Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside. Whisk together juice, salt and pepper, garlic and oil and add to cooked rice. Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated

Be-Witching Pumpkin Bars

2 cups sifted flour
2 teaspoons Baking Powder
2 teaspoons Cinnamon
1 teaspoon baking Soda
4 Eggs
2 cups canned Pumpkin
1 2/3 cup sugar
1 cup vegetable oil
1 cup chopped Pecans

Mix together the oil, sugar and eggs. Mix in the pumpkin. Sift together all the dry ingredients. Mix part of the dry ingredients into the oil mixture, then add the remaining flour mixture and stir just until moistened. Spread in a 15 x 10 x 1 inch pan. Bake at 350 degrees for 25-30 minutes.

Cream Cheese Frosting

3 oz package of Cream Cheese
¼ cup of Butter
2 cups sifted Powdered Sugar

Beat all ingredients together until smooth. Frost the baked and cooled pumpkin mixture. Cut into bars and serve.

Samhain Celebration Cider

2 quarts Apple Cider
½ cup Confectioners Sugar
½ teaspoon Nutmeg
½ teaspoon Cinnamon
¼ teaspoon Ginger
½ cup Apricot Brandy

In a large pot, combine the apple cider, confectioners sugar, nutmeg, cinnamon and ginger. Simmer slowly on low heat for about 15 minutes. Take care the Cider does not boil. Add the Apricot brandy and serve the cider while it is still warm. Refrigerate any leftover cider. Serves 8. A perfect hot cider for all those Samhain celebrations.

To each of you a Blessed and Magickal Samhain, may you always walk in the light of our Lady.

Blessed be,

Aislyn

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