Imbolc - Brigid's Day, February 1st or 2nd in the Northern Hemisphere, is celebrated halfway between Winter Solstice (Yule) and the Spring Equinox (Ostara). It marks the beginning or the return of Spring and is also known as Brigid's Day or the Feast of Light, The Feast of Saint Brigid and the Feast of Fire. Brigid is a Celtic Goddess of Fire, the Sun and the Hearth and represents the three aspects of the Goddess... Maiden, Mother, Crone. At Imbolc she has transformed from Crone and into her Maiden form. She is a powerful shapeshifter and has appeared as a pillar of fire or a snake in some stories and is associated with poetry, healing, fertility, the hearth and blacksmithing.
Although there may be snow on the ground and chilly temperatures, we start to see the first signs of Spring. The Sun begins to shine stronger and the days are becoming longer. The warmer days of Spring lie ahead as the most longest and hardest days of winter are over. Imbolc is a time for transformation, renewal and hope, as the Earth and nature slowly begin to reawaken from their wintery slumber, so do we.
Other celebrations around this time are: Lunar New Year, Chinese New Year - dates usually range between January 21st and February 20th, Lantern Festival, Candlemas (Christian, February 2nd), Groundhog Day (February 2nd), Setsubun/Setsebun-Sai (Japanese, February 3rd), Losar (Tibetan Buddhism), Darwin Day (February 12th) and Saint Valentine's Day (February 14th).
Rosemary Cheese Biscuits are perfect for honouring Brigid and celebrating Imbolc as they represent new beginnings, longevity and love.
Rosemary Cheese Biscuits
------------------------------------------------------------------------------------------
2 cups unbleached all purpose flour
1 cup shredded Parmesan cheese
2 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1 1/2 teaspoon fresh rosemary, finely chopped
pinch of cayenne pepper
1/2 cup (1 stick) unsalted butter, chilled
3/4 cup milk plus more if needed
2 - 3 tablespoons dry sherry, optional, if not using sherry replace with more milk
extra shredded parmesan cheese
Preheat oven to 425ºF (220ºC). Line a baking tray with baking parchment paper.
In a large bowl combine together flour, parmesan cheese, baking powder, salt, rosemary and cayenne pepper. Cut the chilled butter into pieces and mix into the flour mixture, crumbling the dough.
Add the milk and sherry, if using, and mix the dough just until the ingredients are moistened and come together. Lightly knead the dough inside the bowl a few times to form a ball, and place dough on a floured surface.
Using a floured rolling pin, roll out the dough to about 1/2 inch thick. Cut out rounds with a 2 1/2 round cookie cutter. Place them on the prepared baking tray and brush the tops of each biscuit with milk then sprinkle with the extra parmesan cheese.
Bake in the preheated oven for 10 to 12 minutes, or until lightly golden with the cheese melted on top. Serve warm with butter.
