View unanswered posts | View active topics It is currently Thu Sep 20, 2018 12:26 pm



Post new topic Reply to topic  [ 4 posts ] 
Mabon 
Author Message
Site Admin
Site Admin
User avatar

Joined: Tue Aug 11, 2009 8:12 pm
Posts: 333
Location: Shropshire
Are you ordained by ULC?: Yes
Post Mabon
Mabon

SEPTEMBER 20-23

One of the 4 minor Sabbats, Mabon, is a time of balance, the days and nights are equal, giving way to increased darkness. Mabon is the Witches’ time of reflection and thanksgiving. The God prepares to leave his physical body beginning the great adventure into the unseen toward renewal and rebirth of the Goddess. The Goddess is entering into Cronehood and the dark year is beginning. It is the second Harvest Festival and it celebrates and gives thanks for a bountiful harvest.

Mabon, the Autumnal Equinox, is also known as Second Harvest, Festival of Dionysus, Cornucopia, Wine Harvest, and Alban Elfed. It falls between September 20th and 23rd, depending on the actual astronomical event on our calendar.

This is time for thanksgiving, evaluation and meditation. The time for looking back upon the efforts of the past–not just this year, or the last, but also of your lifetime. As well it is a time to give thanks for the time, effort and support you have received from others. Take stock in what you’ve received and prepare for the dark days. Mabon is also a time to gather the seeds that will give new birth in the spring.

Symbolism & Representations of Mabon

Colours: Red, Deep Gold, Orange, Brown, Maroon, Violet, Russet, Indigo

Herb/Scent: Myrhh, Thistles, Oak Leaves, Hops, Acorns, Marigold, Rose, Sage, Pine, Cedar, Ferns, Honeysuckle

Stone: Topaz, Yellow Agate, Lapis Lazuli, Amethyst, Carnelian

Foods: Grapes, Acorns, Wheat Bread, Corn, Root Crops, Nuts, Dried Fruits, Apples, Beans, Squash

Goddess: Any Mother aspect of the Triple Goddess

God: Any Wine or Aging God

Your Mabon Altar can be set up anytime before Mabon; I would suggest anytime after the 1st of September. You may then wish to leave it and use through autumn. Decorate your home with leaves and gather things from outside throughout the Autumn. You can then use the same altar set-up and decorate it for Samhain.

Spell work includes spells of celebration, harvest, gathering and thanksgiving. I usually begin to prepare for the greater Sabbat to come at Samhain and try to finish up any projects or issues in my life that will need to be let go of at that time.
I take special note of seeds and put some away for safe-keeping. I’ll need them in the spring. This often takes the form of those projects that need some time to rest and develop before they can blossom.

Here are some recipes for your Mabon feast. I should have posted some of these earlier in the year as it will be too late for Mabon this year. You can still make them, however, as they are good to use any time of year.

BLACKBERRY WINE (non-alcoholic)
There are plenty of wild brambles coming into season at this time of year. What better way to give thanks for Nature’s wild harvest.

3Lb of blackberries
3 Lb of sugar
1 gallon of boiling water

Wash berries, mash them slightly then put them in large bowl and pour the sugar over them covering evenly.
Leave in the bowl, covered with a clean tea towel until the sugar has dissolved.
Stir well, then pour on the boiling water, cover the bowl and leave for ten days stirring daily.
Strain liquid through muslin and bottle.

Make sure you drink as soon as you are able. Alternatively, you can put the wine into a demi-john with an airlock and allow the natural yeasts to ferment the juice into an alcoholic wine. The wine should be ready to drink in six months.

BEEF & BARLEY VEGETABLE SOUP

Ingredients:

3Lb Stewing beef
2 Tbsp Vegetable oil
4 Pints Water
1 ½ Tbsp Salt
¼ Tbsp Pepper
2 Tbsp Finely chopped Parsley
4oz Barley
8oz Carrots, cubed
2oz Onion, chopped
2oz Celery, chopped
2 tins Chopped Tomatoes, drained
8oz Peas

Method:

Brown meat in hot oil in a large pan.
Add the water, seasonings and parsley.
Bring to the boil and cover tightly, simmer 1 hour.
Add the barley and simmer another hour.
Skim off any excess oil or meat fat.
Add carrots, onion, celery and tomatoes and simmer for another 45 minutes.
Add fresh peas and continue cooking 15 minutes.
If the soup becomes too thick, dilute with beef broth or stock.

Quantities can be doubled or tripled, if you have a pan large enough and it freezes well.

COCK-A-LEEKIE SOUP

Ingredients:

3 ½Lb Boneless Chicken, cut into 1" pieces
1Lb Beef Shin, cut into 1" pieces
3 ½ pints Chicken broth
3 rashers Thick cut Bacon
1 Tbsp Dried Thyme
2 Tbsp Chopped parsley
1 Bay leaf
7oz Pearl Barley
12oz Chopped Leek, white only
Salt and Pepper to taste

Method:

Put the chicken, beef, stock, bacon, thyme, and bay leaf in a large, heavy pot and bring to a boil.
Reduce the heat, cover and simmer for 30 minutes.
Meanwhile boil barley in ½ pint of water for 10 minutes. Drain and set aside.
Add leeks and barley to the pot, and simmer 15 minutes.
Simmer covered, for 5 minutes more. Season with salt and pepper to taste and garnish with parsley.

GARLIC - ROASTED POTATOES & GREENS

Ingredients:

2Lb Red-Skinned Potatoes, sliced
6 large Cloves Garlic, sliced lengthwise
5 Tbsp Extra-Virgin Olive Oil
3 Tbsp Cider Vinegar or Red Wine Vinegar
Salt
Pepper
2Lb Watercress Sprigs, rinsed
2 Tbsp Chives, chopped

Method:

Pre-heat your oven to 450°F, 230°C or Gas Mark 8.
Mix potatoes, garlic and oil in a 10 x 15" baking tray.
Bake until well browned, about 1 ¼ hours.
Turn vegetables with a wide spatula every 10-15 minutes.
Pour vinegar into pan, scraping with spatula to release browned bits and to mix with potatoes.
Add salt and pepper to taste.
Place your potatoes into a wide, shallow bowl.
Chop half the watercress and mix through the potatoes.
Tuck remaining watercress around potatoes and sprinkle with chives.

You can drizzle some soured cream over the bowl just before serving.

IRISH HERB SCONES

Ingredients:

½ Lb mealy potatoes
4 Tbsp flour
¼ tsp salt
4 Tbsp vegetable oil
2 Tbsp fresh parsley, chopped
½ tsp dried dill
¼ tsp dried thyme
¼ tsp dried oregano
¼ tsp dried sage
oil for frying

Method:

Boil or bake the potatoes, then pass through a ricer or mouli.
Mix the flour, salt, oil and herbs with the potatoes.
On a floured board, roll this dough to a thickness of about ¼ inch.
Cut into triangles 3 or 4 inches wide.
Fry in very hot oil on both sides until light golden.

HONEY WHOLE WHEAT BREAD

Ingredients

2 packets baking yeast
4 Tbsp warm water
4 Tbsp Honey
2oz softened butter
3 tsp salt
1 pint very warm water
2 ½ Lb Whole wheat flour
1 ½ - 2Lb plain flour

Method:

In large bowl, dissolve yeast in the 4 Tbsp of warm water.
Add the honey, butter, salt, the very warm water and 2/3 of the whole wheat flour. Beat with electric mixer on low speed for
1 minute, scraping bowl frequently.
Increase to medium speed for a further 2 minutes, scraping bowl frequently. Beat in the remaining whole wheat flour.
With spoon, slowly stir in the plain flour until the dough pulls cleanly away from side of bowl.
On lightly floured surface, knead in the remaining plain flour and continue kneading for 5 to 10 minutes or until dough is smooth and springy.
Grease a large bowl with a little butter and place the dough in bowl, turn the dough to grease all sides.
Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
Generously grease 2 large loaf tins.
Knock back the dough to remove the ‘air’ and divide in half.
Shape dough into loaves and put them in the tins.
Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
Preheat your oven to 375°F 190°C or Gas Mark 5.
Bake for 30 minutes, then reduce oven temperature to 350°F, 180°C or Gas Mark 4 and bake for a further 10 to 15 minutes or until
loaves sound hollow when lightly tapped.
Remove from pans to cooling racks.

You can now allow your bread to cool completely, or why not have some with butter melting through with a spot of your favourite jam.

Vegetarian Cassoulet

Ingredients:

2 Tbsp Olive oil
1 Large Onion chopped
1 Large Potato, peeled and cubed
2 large Carrots, peeled and diced
1Lb Haricot Beans, soaked overnight
1 ½ pints Vegetable stock
1 cube MAGGI® Vegetable Bouillon
2 stalks Celery, de-strung and chopped into ½ inch pieces
3 Bay Leaves
4 sprigs fresh Parsley
1 sprig fresh Rosemary
1 sprig fresh Thyme, chopped

Method:

In a frying pan, heat a small amount of oil over medium heat.
Add the onion, celery and carrots and cook out until tender.
In a deep heavy bottomed pan, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. Add water if necessary
to cover ingredients.
Bring to the boil.
Preheat your oven to 225°F 140°C or Gas Mark ¼
Meanwhile, tie together parsley, rosemary and thyme and add to the pot.
Put a lid on the pan and cook in the oven for 8 hours.
Add the potato, and continue cooking for 1 hour.
Remove the herb bundle before serving.

Apple & Port Cheese Pie

Ingredients:

Filling:
12oz Sugar
4 Tbsp Cornflour
¼ pint Apple juice
¼ pint Port
2 Tbsp butter
Grated Peel of 1lemon
4 Large Bramley cooking apples, peeled and sliced

Cheddar Cheese Crust:
1Lb Plain Flour; sifted
1 tsp salt
6oz Butter
7oz Strong Cheddar, grated
3 Fluid oz Water

Method:

Combine sugar and cornflour in a large saucepan, mix thoroughly.
Stir in the apple juice, port, butter and lemon peel.
Cook over a medium heat until mixture boils.
Reduce the head and add the apples and cook gently until barely tender.
Using a blender, mix the flour, salt and butter until the mixture resembles coarse breadcrumbs.
Stir in the cheese and add the water gradually and mix lightly to a form dough.
Divide pastry in half and roll out one half to fit a greased 9-inch sponge tin.
Roll out the second half of the pastry and cut into 10 x ½ strips.
Preheat your oven to 375°F 190°C or Gas Mark 5
Place the filling into the pastry lined tin.
Weave the pastry strips from the second half across the filling to make lattice top.
Bake for 30 to 45 minutes, or until the lattice top is golden and crispy.

Serve warm.

_________________
Absit invidia.


Fri Aug 14, 2015 7:59 pm
Profile E-mail WWW
Moderator
Moderator
User avatar

Joined: Tue Sep 22, 2015 9:44 am
Posts: 179
Are you ordained by ULC?: Yes
Post Re: Mabon
Some excellent sounding soups there; thank you for sharing.
I'm not much of a cook, however my mother is. :wink:


Tue Sep 22, 2015 4:09 pm
Profile E-mail
Site Admin
Site Admin
User avatar

Joined: Tue Aug 11, 2009 8:12 pm
Posts: 333
Location: Shropshire
Are you ordained by ULC?: Yes
Post Re: Mabon
Thank you. I hope that you can pass the recipes on to your Mum and you both get the chance to try them.

_________________
Absit invidia.


Thu Oct 01, 2015 6:23 pm
Profile E-mail WWW
Moderator
Moderator
User avatar

Joined: Tue Sep 22, 2015 9:44 am
Posts: 179
Are you ordained by ULC?: Yes
Post Re: Mabon
Califer wrote:
Thank you. I hope that you can pass the recipes on to your Mum and you both get the chance to try them.

Me too; I will pass them on - I'll place an order :wink:


Fri Oct 02, 2015 3:46 pm
Profile E-mail
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 4 posts ] 


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  
cron
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group.
Forum theme by Vjacheslav Trushkin for Free Forum/DivisionCore.