The sun is out the weather is finally warm that can only mean Beltane is almost here. It’s a great time to get together with friends and family.
Planning a potluck style dinner, not sure what to prepare? Try some of these Beltane themed recipes to get you started!
Cucumber Soup (optional)
1 small finely chopped onion
½ oz butter
¼ pint vegetable stock (broth) (or water with a good pinch of salt)
½ handful fresh chopped parsley
1 pint milk
Peel and finely chop the cucumber, finely chop the onion and fry in the butter until softened but not brown. Add the vegetable stock and parsley bring to the boil, and then simmer gently for 5 minutes. Push through a sieve or blend, and then add the milk.
If serving hot, warm through but do not allow to boiling. If serving chilled, add another good pinch of salt and place in the fridge for a couple of hours. Just before serving, add a large swirl of single (light) cream. Use celery as an alternative to cucumber.
Cornish Hens in Honey
1 tablespoon vegetable oil
1 cup chopped onions
1/4 cup chopped parsley
1 cup raisins
1 1/2 teaspoons pepper
2 teaspoons ground cinnamon
cloves, saffron and salt, to taste
4 Rock Cornish game hens, 1 to 1-1/4 lbs. each
water, as needed
1 cup honey
parsley and woodruff, *for garnish, optional
Instructions: Heat oil in medium skillet over medium heat. Add onion and parsley. Cook and stir 2 to 3 minutes or until onion is softened. Sir in raisins and spices. Season game hens inside and out with onion mixture. Place game hens on rack in roasting pan. Roast in preheated 375 degree F oven 25 minutes. Remove pan from oven. Pour enough water in bottom of pan to measure 1/2 inch. Spread honey over game hens to coat. Return to oven; reduce heat to 350 degrees F. Roast 15 minutes or until hens are tender and golden brown. Remove hens to heated serving platter and keep warm. Adjust thickness of pan juices and correct seasoning as desired.Generously spoon over game hens. Garnish with parsley and woodruff, if desired.
Garlic in Onion Mashed Potatoes
9 ounces pared all-purpose potatoes, cubed
1/4 cup diced onion
1 1/2 garlic cloves, chopped
1/4 cup evaporated skimmed milk
2 tsp margarine
Dash white pepper
In a saucepan bring 1 1/2 quarts water to a boil; add potatoes, onion, and garlic and cook until potatoes are tender, 15 minutes.
While potatoes are cooking prepare milk, margarine, and pepper and cook over low heat until margarine is melted. Keep warm over low heat.
Pour potato-onion mixture through colander, discarding cooking liquid. Transfer potato-onion mixture to large mixing bowl. Using mixer on low speed, mash potato-onion mixture. Gradually increase speed to high; add milk mixture and continue beating until potatoes are light and fluffy. serves 2 Preparation – 25 minutes – Layla Talora Eshe – http://www.mistresskalpanasrealm.com
Mixed Baby Green with Lemon Vinaigrette
1/4 cup extra-virgin olive oil (can use hazelnut or walnut oil)
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon fresh thyme leaves, chopped
1 clove garlic, minced
3/4 teaspoon kosher salt
Pinch freshly cracked black peppercorns
In a jar or bowl, combine olive oil, lemon juice, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator. Serve at room temperature. Yields 1/4 cup.
Fried Honey Cakes
1/2 cup sweet white wine
2/3 cup flour
1/8 tsp cinnamon
1/8 tsp salt
2 Tbsp sugar
1 cup honey
1/8 tsp nutmeg
Oil for frying
Beat the wine and eggs in a medium bowl. Combine the flour, cinnamon and salt and sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey and 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 Tbsp full at a time; fry until golden brown. Drain on paper towels. Dip into the honey. Yield: 1 1/2 dozen http://www.mistresskalpanasrealm.com
Fresh Fruit Salad
4 cups assorted fresh fruit, sliced
1 to 2 tbsp raspberry vinegar
Slice fruit and arrange on a serving plate. Sprinkle with raspberry vinegar,cover and chill. Note: Choose seasonal fruit such as peaches, oranges,pineapples,seedless grapes or fresh or frozen berries for this refreshing dish. Purchase raspberry vinegar in gourmet stores or make at home. http://www.mistresskalpanasrealm.com
Claudia’s Recipe for Lavender Lemonade
1 1/2 cups sugar
5 cups water
12 stems fresh lavender
2 1/4 cups lemon juice
BOIL 2 1/2 cups of water with the sugar. ADD the lavender stems and remove from heat. PLACE on the lid and let cool. When cool, add 2 1/2 cups water and the lemon juice. STRAIN out the lavender. SERVE the lavender lemonade with crushed ice and GARNISH with lavender blossoms. Serves 8 – Claudia – http://home.achilles.net/forgetmenot/recipes.htm