Lughnasadh ~ Lammas ~ Wheaten Biscuits

 

Lughnasadh ~ Lammas, August 1st in the Northern Hemisphere and February 1st in the Southern Hemisphere, is one of four fire festivals in the Celtic year and marks the beginning of harvest season and corresponds with other harvest festivals such as the Welsh festival Gwy Awst, also known as Gathering Day. It also marks the halfway point between Summer Solstice (Litha) and Autumn Equinox (Mabon) and honours the Celtic Sun God Lugh as August is Lugh sacred month because in Irish mythology Lughnasadh was founded by Lugh. According to Lugh's mythology it's a funeral feast and a day of athletic competition also known as funeral games, which commemorates the death of an earth goddess.  

The days are beginning to grow shorter and the sun is beginning to wane and the darker days of autumn and winter are calling. As we gather and reflect over the past months, think fulfillment, abundance and giving thanks while expressing gratitude for nature's abundance and the nurturing spirit of the land. The first harvest emphasizes kindness and generosity.  

Other festivals celebrated around this time are: Lúnasa (Irish), Lùnastal (Scottish Gaelic), Lammas/Loaf Mass Day (Christian), Calan Awst (Welsh) and Puck Fair (Irish, August 10 - 12th, 16th Century), International Friendship Day (August 2nd), International Day of the World's Indigenous Peoples (August 9th), International Lefthanders Day (August 13th), the Assumption of Mary (August 15th), Buwan ng Waka (Language Month, Philippines) and South Asian Heritage Month (United Kingdom, July 18th to August 17th).

Wheaten Biscuits honour and mark the beginnings of the harvest season perfectly, with a warm sturdy flavour and their crunchy buttery texture of oats and poppyseeds. Happy Lughnasadh, Lammas and first harvest! 

Wheaten Biscuits

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1 1/2 cups (175 g) whole wheat flour

4 tablespoons rolled oats

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons sugar

2 teaspoon poppyseeds

1/2 cup (1 stick/100g) unsalted butter, cubed

3 tablespoons milk

2 tablespoons cold water

Preheated oven to 400ºF (200ºC) and line a baking tray or two with parchment paper.

Add the flour, oats, baking powder, salt, sugar and poppyseeds to the bowl of a food processor. Pulse all the ingredients together a few time to combine.

Add the cold cubed butter to the food processor and blitz until you have a coarse meal consistency. Keep the food processor running as you drizzle in the milk. Then drizzle in the cold water. You want the biscuit dough to just come together. 

Turn the dough out onto a lightly floured surface and just give it a few quick squeezes to bring everything together. Pat and then using a floured rolling pin, roll the dough out to about 4mm thick, then use a 2 to 3 inch round cutter to cut out as many rounds as you can. Use an offset spatula to help lift the cut rounds off the surface and transfer them to the prepared baking tray. Re-roll any scraps of dough to cut out more biscuits. 

Bake for 10 to 12 minutes or until the edges have turned light brown. Allow the biscuits to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Serve with fresh fruit, cheese, butter or jam.

Imbolc ~ Brigid's Day ~ Sour Cream Honey Cake with Walnuts

 

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. The woven Brigid cross is a familiar symbol of Imbolc and the cross or knot honours the Goddess and brings positive energy and harmony when worn or hung. 

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. It's the return of light and the coming of Spring. Imbolc is noted as 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: Chinese New Year - Lunar New Year - Spring Festival, 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), Saint Valentine's Day (Christian, February 14th) and Lupercalia/Lupercal (Ancient Rome, February 15th).  

This scrumptious moist tea cake is an underrated favourite around this time of year. A cake that is incredibly easy to make with uncomplicated ingredients is modest but a delightful choice not only for welcoming the beginnings of Spring and Brigid's Day but for any occasion. 

Sour Cream Honey Cake with Walnuts 

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2 cups whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 cup cold butter

3/4 cup golden raisins

3/4 cup (5 1/2 ounces) sour cream 

1/3 cup honey

chopped walnuts

extra honey, for drizzling

whipped cream, when serving, optional 

Preheat oven to 400ºF (200ºC). 

Line a baking tray with a sheet of baking parchment.

In a large bowl mix together the flour, baking soda, salt and cinnamon. Cut in the cold butter and using clean fingers work the butter into the flour mixture until it is well combined. Add the raisins and using a wooden spoon stir until combine.

Create a well in the centre of the mixture and pour in the sour cream and honey. Mix everything together to form a dough. Place the dough onto the line baking tray and roll and form the dough into a rectangle, the best you can, until it is about 3/4 inch thick. This is a free form cake so it doesn't have to be perfectly shaped. 

Top with chopped walnuts. Bake in the preheated oven for 12 to 15 minutes. When done, remove from oven and carefully place the cake on a wire rack and generously drizzle honey over top. Allow the cake to rest for 10 minutes before cutting into desired pieces. Serve with a dollop of whipped cream, if you wish. 

  

Lughnasadh ~ Lammas ~ Golden Raisin Bran Loaf

 

Lughnasadh ~ Lughnasa ~ Lammas, August 1st in the Northern Hemisphere and February 1st in the Southern Hemisphere, is one of four fire festivals in the Celtic year and marks the beginning of harvest season and corresponds with other harvest festivals such as the Welsh festival Gwy Awst, also known as Gathering Day. It also marks the halfway point between Summer Solstice (Litha) and Autumn Equinox (Mabon) and honours the Celtic Sun God Lugh as August is Lugh sacred month because in Irish mythology Lughnasadh was founded by Lugh. According to Lugh's mythology it's a funeral feast and a day of athletic competition also known as funeral games, which commemorates the death of an earth goddess.  

The days are beginning to grow shorter and the sun is beginning to wane and the darker days of autumn and winter are calling. As we gather and reflect over the past months, think fulfillment, abundance and giving thanks while expressing gratitude for nature's abundance and the nurturing spirit of the land. The first harvest emphasizes kindness and generosity.  

Other festivals celebrated around this time are: Lammas/Loaf Mass Day (Christian), Calan Awst (Welsh) and Puck Fair (Irish, August 10 - 12th, 16th Century), International Friendship Day (August 2nd), International Day of the World's Indigenous Peoples (August 9th), International Lefthanders Day (August 13th) and the Assumption of Mary (August 15th).

This moist and abundant bran loaf is a substantial way to honour Lugh, Lughnasadh and the beginning of harvest season, especially served with butter and marmalade.  

Happy Lughnasadh!  

Golden Raisin Bran Loaf

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2 cups wheat bran

2 cups whole wheat flour

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1 cup dark brown sugar, packed

1  1/2 cups golden raisins

2 cups buttermilk 

extra wheat bran, sprinkling on top

pumpkin seeds, sprinkling on top

Lightly grease and flour a 3 lb. loaf tin or two 2 lb. loaf tins and line the bottom with parchment paper. Set aside.

In a large bowl combine the wheat bran, whole wheat flour, baking powder, salt, ground cinnamon, grated nutmeg, brown sugar and raisins. Stir together. 

Add the buttermilk and stir until the batter comes together. If the batter is a bit dry add a bit more buttermilk, 1 to 2 tablespoons at a time. Once the batter is thick and sticky and mixed together, cover and let stand for 15 to 20 minutes.

While the batter is resting, preheat the oven to 350ºF (180ºC). 

Spoon the batter into the prepared loaf tin, lightly sprinkle wheat bran and pumpkin seeds on top and bake for 30 to 40 minutes or until a toothpick inserted into the centre comes out clean. Serve with butter and marmalade. 

Beltane ~ May Day ~ Strawberry Crisp

 

Beltane/Beltain is a Celtic festival celebrated on May 1st, May Day, with some celebrations beginning on the night of April 30th, May Eve, in the Northern Hemisphere. Beltane is a fire festival and traditionally bonfires were lit to honour the sun and the Celtic Sun God, Bel (Beltane, Belen or Belenos), who is associated with healing, light and fire. Beltane is honoured around the world in numerous ways by various groups or individuals including non-wiccans.

Lighting bonfires wasn't the only way to celebrate, visiting wells, feasting and making May bushes were considered other activities. The maypole is a familiar image of May Day and Beltane, and tying colourful ribbons to trees and branches is another popular activity. Beltane marks the peak of Spring and signifies the beginning of Summer... think renewal, growth and abundance. Daylight continues to lengthen and strengthen as we move towards Summer and there is a return of vitality to both the earth and sun, with the May King, the Green Man, and the May Queen, Flora Goddess of Spring, symbolizing the union of earth and sky. 

Other celebrated festivals/holidays during this month are: May Day (English/British, May 1st), Calan Mai (Welsh), Walpurgisnacht (Walpurgis Night, German), Roodmas (Scottish) and Cétshamhain (Irish), International Workers Day (Global, May 1st), Yom HaShoah (Judaism), Lag BaOmer/Lag B'Omer/Lag LaOmer (Jewish), Shavuot/Shavuos or known as the Feast of Weeks (Jewish & Samaritan, usually in May but sometimes in June), Vesak/Buddha Day (Buddhist in South Asia, Southeast Asia, Tibet and Mongolia), Star Wars Day (Global, May 4th), Cinco de Mayo (Mexican, May 5th), Matariki/Maori New Year (Maori & New Zealanders, late May, sometimes June or July) and Yom HaZikaron, Israel's Remembrance Day (Israelis, late April or early to mid May, based on lyar, Hebrew calendar).

Strawberries are associated with Beltane and this strawberry crisp is a sweet way to honour and celebrate festivities. Happy Beltane... May Day to everyone! 

Strawberry Crisp

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1 cup large flakes oats

1 cup unbleached all purpose flour

3/4 cup dark brown sugar

1/2 cup chopped walnuts

1/2 cup butter

1/4 cup white sugar

4 cups sliced fresh or frozen strawberries

Preheat oven to 350ºF (180ºC).  Grease an 8 x 8 inch or 9 x 9 inch square baking tin. 

In a medium bowl combine the oats, flour, brown sugar and walnuts. Cut in the butter  and using clean hands blend until crumbly. 

Place the strawberries in another bowl and sprinkle the white sugar over top and gently stir together. Making sure the strawberries get evenly coated in sugar. 

Spread half of the crumb mixture on the bottom of the prepared tin. Cover with the strawberries and spread the remaining crumb mixture over top. 

Bake in the preheated oven for about 45 to 50 minutes or until the fruit becomes bubbly and the crumb is a lovely golden brown. Serve warm or cold topped with whip cream.

Imbolc ~ Brigid's Day ~ Lemon Poppy Seed Cake

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. The woven Brigid cross is a familiar symbol of Imbolc and the cross or knot honours the Goddess and brings positive energy and harmony when worn or hung. 

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). 

Lemon Poppy Seed Cake is ideal for honouring Brigid and celebrating Imbolc, representing inspiration, new beginnings and growth.   

Lemon Poppy Seed Pound Cake

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1 2/3 cups unbleached all purpose flour

2 tablespoons poppy seeds

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup granulated white sugar

1/3 cup butter, softened

3 large eggs

grated lemon zest of 2 lemons and the juice from 1 of the lemons, the other lemon will be used later for the glaze

1 teaspoon vanilla extract

3/4 cup buttermilk 

Glaze

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3/4 cup icing sugar

juice of 1 lemon, using the other lemon from the recipe

Place icing sugar in a bowl then add the lemon juice and stir together, creating a runny glaze. 

Preheat oven to 350ºF (180ºF). Lightly grease and flour a 2 lb. loaf tin and line the bottom with baking parchment.

In a medium bowl whisk together the flour, baking powder, baking soda, salt and poppy seeds. 

In a large bowl and using a hand held mixer, beat the sugar and butter together at medium speed until well blended, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the lemon zest, vanilla extract and lemon juice and beat on medium-low until combined. Add the buttermilk and beat again until well blended, then add the flour mixture and stir with a wooden spoon to combine. 

Pour the batter into the prepared loaf tin and bake for 45 to 55 minutes or until a toothpick inserted into the centre comes out clean. Cool in the tin for 10 minutes. Carefully remove from tin and transfer to a wire rack. Using a toothpick or a skewer poke holes in the top of the cake, it's best to do this while the cake is still warm. Prepare the glaze, if you haven't already done so already, and spoon or pour it over the warm cake. Place slices of fresh lemons over top.    

Lughnasadh ~ Lammas ~ Graham Bread

 

Lughnasadh ~ Lammas, August 1st in the Northern Hemisphere and February 1st in the Southern Hemisphere, is one of four Gaelic festivals and marks the beginning of harvest season and corresponds with other harvest festivals such as the Welsh festival Gwy Awst, also known as Gathering Day. It also marks the halfway point between Summer Solstice, Litha, and Autumn Equinox, Mabon, and honours the Celtic Sun God Lugh as August is Lugh sacred month. 

The days are beginning to grow shorter and the sun is beginning to wane and the darker days of winter are calling. As we gather and reflect over the past months, think fulfillment, abundance and giving thanks during this time as harvest season already holds the seeds for future harvests. 

Other festivals celebrated around this time are: Lammas/Loaf Mass Day (Christian), Calan Awst (Welsh) and Puck Fair (Irish, August 10 - 12th, 16th Century), International Friendship Day (August 2nd), International Day of the World's Indigenous Peoples (August 9th), International Lefthanders Day (August 13th) and the Assumption of Mary (August 15th). 

Making a whole wheat bread such as Graham Bread to celebrate Lughnasadh is perfect as it symbolizes abundance, growth and the beginning of the harvest season. This bread is succulently spongy and dense with an unmistakable robust flavour.

Graham Bread  (Whole Wheat Bread) 

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1 1/2 cups graham flour or sprouted whole wheat flour

1/2 cup steel cut Irish oats

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons brown sugar

1/4 cup molasses

1 3/4 cups buttermilk

1/4 cup melted butter, slightly cooled

1 beaten egg

Preheat the oven to 350ºF (180ºC). Grease and flour a 2 lbs. loaf baking tin and line the bottom with baking parchment. 

In a large bowl combine the flour, Irish oats, baking soda, baking powder, salt and brown sugar. Whisk together until well combined.

In another bowl add the molasses, buttermilk, melted butter and egg. Whisk together and then add to the flour mixture, stirring the liquid ingredients into the dry ingredients, mixing quickly and well. Pour the mixture into the prepared loaf tin and sprinkle the top with Irish oats. 

Bake in the preheated oven until edges pull away from the pan and it is golden brown, approximately 30 to 40 minutes.  Allow to rest for a few minutes in the tin before gently removing and allowing to cool on a wire rack. 

Beltane ~ May Day ~ Rice Custard

 

Beltane/Beltain is a Celtic festival celebrated on May 1st, May Day, with some celebrations beginning on the night of April 30th, May Eve, in the Northern Hemisphere and November 1st in the Southern Hemisphere. Beltane is a fire festival and traditionally bonfires were lit to honour the sun and the Celtic Sun God, Bel (Beltane, Belen or Belenos), whom is associated with healing, light and fire. 

Lighting bonfires wasn't the only way to celebrate, visiting wells, feasting and making May bushes were considered other activities. The maypole is a familiar image of May Day and Beltane, and tying colourful ribbons to trees and branches is another popular activity. Beltane marks the peak of Spring and signifies the beginning of Summer... think renewal, growth and abundance. Daylight continues to lengthen and strengthen as we move towards Summer and there is a return of vitality to both the earth and sun, with the May King, the Green Man, and the May Queen, Flora Goddess of Spring, symbolizing the union of earth and sky. 

Other celebrated festivals/holidays during this month are: May Day (English/British, May 1st), Calan Mai (Welsh), Walpurgisnacht (Walpurgis Night, German), Roodmas (Scottish) and Cétshamhain (Irish), International Workers Day (Global, May 1st), Yom HaShoah (Judaism), Lag BaOmer/Lag B'Omer/Lag LaOmer (Jewish), Shavuot/Shavuos or known as the Feast of Weeks (Jewish & Samaritan, usually in May but sometimes in June), Vesak/Buddha Day (Buddhist in South Asia, Southeast Asia, Tibet and Mongolia), Star Wars Day (Global, May 4th), Cinco de Mayo (Mexican, May 5th), Matariki/Maori New Year (Maori & New Zealanders, late May, sometimes June or July) and Yom HaZikaron, Israel's Remembrance Day (Israelis, late April or early to mid May, based on lyar, Hebrew calendar).

With plenty to celebrate, this rice custard is a sweet and comforting way to honour Beltane. Happy Beltane... May Day to all!  

Rice Custard

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serves 4

1 cup uncooked rice 

2 cups whole milk

1/2 cup sugar

3/4 teaspoon vanilla extract

1/8 teaspoon salt

dash of cinnamon 

freshly grated nutmeg

Soak rice in water overnight. Drain and place in a baking pie dish. Preheat oven to 350ºF (180ºC). 

Combine milk and sugar in a sauce pan; heat to near boiling, stirring until sugar has dissolved. Remove from heat, add vanilla and salt; pour over rice. Sprinkle with cinnamon or nutmeg. Bake for about 1 hour 30 minutes or until a light crust forms on surface. Serve warm with brown sugar and cream. 

Notes: ovens vary, so check the custard as it bakes. The one I made, pictured above, baked in about 50 minutes.

 

Irish Bannock

 

Irish bannock is a traditional Irish bread, or cake, that is ideal with tea or coffee and lashings of butter. The salty sweet texture is not that far off from scones. Although eaten daily, this is one of the emblematic breads of St. Patrick's Day which can be greatly enjoyed not only around this time of year but anytime you wish. 

Irish Bannock

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3 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 tablespoon sugar

3/4 cup raisins

1 1/2 cups buttermilk

Preheat the oven to 400ºF (200ºC). Lightly grease and flour a round 8 inch cake tin and line the bottom with baking parchment paper.

In a large bowl combine the flour, baking soda, cream of tartar and sugar. Whisk together well, then add the raisins and stir to combine.  

Create a well in the centre of the flour mixture and pour the buttermilk into the well and stir until a slightly sticky soft dough forms. Scrape the dough into the prepared cake tin and spread roughly. Bake in the preheated oven for 25 to 30 minutes or until risen and lightly brown.   

Imbolc ~ Brigid's Day ~ Rosemary Cheese Biscuits

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

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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.    

The Green Man

 

It is said that seeing a robin during winter was a sign that the Oak King and summer would return. The robin is associated with the Oak King and the wren associated with the Holly King. Both the robin and the wren can be seen during the winter and summer months, it's a sign of the Oak Kings reign however it is also a reminder that the Holly King is never far away.

In Celtic myth and legend the Oak King is comparable to the Green Man, a legendary being who is a symbol of rebirth. The Green Man like the Oak King was seen as a figure of fertility and is most commonly depicted as having a face made from sprouting oak leaves whereas the Holly King is depicted as having a face made from sprouting holly leaves. Both are a symbol of seasonal renewal.  

It is believed that the Oak King and the Holly King are brothers and represent their reign and defeat over one another, twice a year, through transformation at the equinoxes, Spring and Autumn, with the Holly King ruling over the dark part of the year and the Oak King ruling over the light part of the year. 

Yule ~ Winter Solstice ~ Christmas ~ Irish Coffee Muffins

Yule - Winter Solstice - typically falls between December 21st and December 22nd, in the Northern Hemisphere and occurs in the Southern Hemisphere between June 21st - 22nd and the Celtic celebrations may vary from year to year depending on when the Sun reaches the southern most point in its yearly cycle. Yule celebrations are believed to be connected to the original celebrations of Yule with the Wild Hunt (the Norse god, Odin) and the pagan Anglo-Saxon Modraniht/Modranicht (Mother's Night). 

Winter Solstice is a time for gathering in darkness and honouring and celebrating the return of light and the rebirth of the Sun. It also marks the beginning of Winter with the shortest day and the longest night of the year and because of that the days grow longer. Darkness begins to diminish as the returning light brings hope and promise. As the days become longer think perseverance, transformation and renewal as the increase of daylight will lift your spirit with hope of what lies ahead, Spring.   

Christmas, December 25th to December 27th, is linked with Winter Solstice and most customs, lore, symbols and rituals are similar. Other festivals or celebrations at this time include: Yuletide (Various/Germanic/Northern European, Dec 21st-Jan 1st), Wren Day/Wren's Day (Irish), Alban Arthan (Celtic/Druidic), Finn's Day, Festival of Sol, Great Day of Cauldron, Festival of Growth, Koliada/Koleda (Slavic), Lohri (Punjabi), Julebord (Scandinavian), Yalda Night/Chelle Night (Iranian), Hanukkah (Jewish, Dec 10th -18th), Kwanzaa (African-American Dec 26th-Jan 1st), Las Pasadas (Spanish, Dec 16-24), Soyal (Zuni and Hopi, Dec 20-22) and Saturnalia (Ancient Roman, Dec 17-23). 

Making a batch of Irish Coffee Muffins is a marvellous way to celebrate Yule and Winter Solstice. Happy Yule, Winter Solstice, Holidays and Christmas to all! 

Irish Coffee Muffins

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2 cups unbleached all purpose flour

1/2 cup sugar

1 tablespoon baking powder

1 teaspoon British mixed spice

1/2 teaspoon salt

1 egg, beaten

1/2 cup melted butter

1/2 cup of heavy cream, unwhipped

1/2 cup coffee liqueur

1/4 cup Irish whiskey

Preheat oven to 400ºF (200ºC) 

Line muffin tin cups with paper liners or silicone baking cups. 

In a large bowl sift together the flour, sugar, baking powder, British mixed spice and salt. 

Stir in the beaten egg, heavy cream, coffee liqueur and Irish whiskey until moistened. Fill the prepared muffin cups. Sprinkle the tops with cinnamon sugar. Bake in the preheated oven for 15 to 20 minutes or until done.

Sprinkle delicately with icing sugar before serving. 

Beltane ~ May Day ~ Sun Cakes

 

Beltane/Beltain is a Celtic festival celebrated on May 1st, May Day, with some celebrations beginning on the night of April 30th, May Eve, in the Northern Hemisphere and November 1st in the Southern Hemisphere. Beltane is a fire festival and traditionally bonfires were lit to honour the sun and the Celtic Sun God, Bel (Beltane, Belen or Belenos), whom is associated with healing, light and fire. 

Lighting bonfires wasn't the only way to celebrate, visiting wells, feasting and making May bushes were considered other activities. The maypole is a familiar image of May Day and Beltane, and tying colourful ribbons to trees and branches is another popular activity. Beltane marks the peak of Spring and signifies the beginning of Summer - think renewal, growth and abundance. Daylight continues to lengthen and strengthen as we move towards Summer and there is a return of vitality to both the earth and sun, with the May King, the Green Man, and the May Queen, Flora Goddess of Spring, symbolizing the union of earth and sky. Other celebrated festivals on this day are May Day (English), Calan Mai (Welsh), Walpurgisnacht (Walpurgis Night, German), Roodmas (Scottish) and Cétshamhain (Irish). 

There are plenty of ways to celebrate, connect with nature and create something to honour this festival. These Beltane Sun Cakes have an uplifting sunny citrus flavour to help you tune into those solar vibrations. Happy Beltane... May Day to all! 

Beltane Sun Cakes

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2 cups unbleached all purpose flour

1 cup white sugar

1/4 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

grated orange zest of 1 orange

1 cup (2 sticks) butter, softened

1 egg

1/4 cup orange juice

Preheat oven to 350ºF. Line a baking sheet with baking parchment paper. 

In a large bowl mix together the flour, sugar, salt, baking powder, baking soda and grated orange rind. Create a well in the centre and add the softened butter, egg and orange juice, blend well. 

Let the dough chill for about an hour, then roll pieces into balls, place on the prepared cookie sheet, about 1 inch apart, flatten slightly. Bake for about 10 minutes. Transfer to a wire rack to cool. Once cool, icing the top with a sun symbol, to represent the sun, if you wish.    

Imbolc ~ Brigid's Day ~ Lemon Poppy Seed Melts

Imbolc... Midwinter, is celebrated halfway between Winter Solstice (Yule) and the Spring Equinox (Ostara), February 1st or 2nd in the Northern Hemisphere. It marks the beginning or 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 however at Imbolc she is in her Maiden form. She is a powerful shapeshifter and has appeared as a pillar of fire or a snake in some stories. 

Although there may be snow on the ground and chilly temperatures, the Sun begins to shine stronger. The warmer days of Spring lie ahead as the most difficult 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.

The word Imbolc means "in the belly of the Mother" because the seeds of Spring are beginning to stir in the belly of Mother Earth. These Lemon Poppy Seed Melts are perfect for honouring Brigid and celebrating Imbolc as they represent potential, new beginnings, inspiration and growth. 

Imbolc Lemon Poppy Seed Melts

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1/2 cup butter, softened

1/2 cup granulated sugar

1 tablespoon poppy seeds

1/8 teaspoon baking soda

1 egg 

1 tablespoon milk

grated rind of 1 lemon

1/2 teaspoon vanilla

1 1/2 cups unbleached all purpose flour

1 cup sifted icing sugar

Preheat oven to 375ºF. Line a cookie tray with baking parchment paper. 

Beat the butter until fluffy, about 1 minute, on medium speed, if using an electric mixer. Add the sugar, poppyseed and baking soda and mix together with a wooden spoon. Beat in the egg, milk, grated lemon rind, and vanilla. Then stir in the flour.

Roll the dough into balls, no larger then a walnut, and place on the prepared cookie tray, flour the tines of a fork and gently press the dough balls down. Pop the tray into the fridge for about 10 to 15 minutes, to firm up the dough slightly before placing in the oven to bake.

Bake in the preheated oven for about 7 to 9 minutes.

Sift the icing sugar and put it in a plastic bag. When cookies are done and are still warm, put them in the bag with the icing sugar and shake gently to coat. Place cookies on a wire rack to cool and once completely cooled give them another shake in the bag for a second coat of icing sugar. 

Celtic Beef Stew

This savoury dish can easily and inexpensively be extended for more than one meal and a larger meal at that. Parsnips are a nice alternative to the turnips and add a more robust flavour to the stew. With this recipe you simply get the best of three worlds, one pan cooking, minimal effort and maximum hearty deliciousness.   

Celtic Beef Stew

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Serves 6

1 1/2 lb. stewing beef

1 large onion, peeled and chopped

2  large potatoes, chopped

3 large carrots, peeled and chopped

2 cups diced turnip

1 cup frozen chopped kale

4 to 5 cloves of garlic, peeled and crushed

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 can (approximately 796ml) tomato sauce

1/4 cup flour

2 cups water

2 1/4 cup beef stock

3 bay leaves 

Preheat oven to 350ºF. 

Combine all the ingredients into a large roasting pan. 

Bake for 3 hours. Serve with fresh chopped parsley and soda bread. 

Imbolc ~ Brigid's Day ~ Imbolc Ritual Cake

 

Imbolc is the ancient Celtic and Gaelic festival marking the turning of the wheel into the start of Spring, celebrating the day of the sun and honouring the Celtic Goddess, Brigid (Brigit, Brighid, Bride, Bridgit, Brídey). Not only is Brigid the Goddess of fire but she is associated with poetry, healing, fertility, the hearth and blacksmithing. She is the triple Goddess however at Imbolc she is in her maiden form. Some symbols attributed to Brigid are: the flame, the serpent, the swan, the snowdrop, sheep and the Brigid cross. 

If you live in the Northern Hemisphere Imbolic or Brigid's Day is celebrated on or around February 1st and if you live in the Southern Hemisphere it's celebrate on or around August 1st. Like most festivals, Imbolc has a great feast, known as Brigid Feast, Feast of Light or Feast of Fire, which may include colcannon, dumplings, barmbrack and bannock. Foods that are symbolic of Imbolc are milk, butter, eggs, honey, ginger and blackberries they represent health, healing and prosperity. The herbs and flowers that are associated with Imboc are lavender, rosemary, sage, heather, angelica and violets and as well as the Rowan and willow trees. 

Imbolc is a time when the sun begins to shine stronger upon the earth; preparing us for growth, new life and new beginnings in the months ahead. It is the half way point between Winter Solstice and Spring Equinox and there are many things you may do to honour Brigid and Imbolc such as... weather permitting of course... start to plant your garden, connect with nature, burn a candle, mediate, craft a Brigid cross and bake or cook foods that mark the occasion.  

An easy recipe is this, Imbolc Ritual Cake... 

Imbolc Ritual Cake 

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makes 8 servings

1 3/4 cups unbleached all purpose flour

1 teaspoon baking soda

3/4 cup sugar

1/2 teaspoon salt

2 tablespoons poppy seeds

1 tablespoon grated lemon peel

1/4 cup light olive oil

3/4 cup water

2 tablespoons lemon juice

1 teaspoon lavender extract

icing sugar, for decorating

lavender buds, for decorating

lemon slice, for decorating

Preheat oven to 350ºF. Grease and flour and square baking tin and line with baking parchment paper.

In a large bowl mix together the flour, baking soda, sugar, salt, poppy seeds and grated lemon rind. Make a well in the centre of the dry ingredients and add the oil, water, lemon juice and lavender extract and stir to combine. Pour the batter into the prepared baking tin.

Bake for 30 to 40 minutes or until a toothpick inserted in the centre comes out clean and the top is golden brown. Cool on a wire rack. Remove from pan and decorate by sifting icing sugar over the top and sprinkle with edible lavender buds and place a full slice of lemon in the centre, before serving.                                                                                                                       

Remembrance Cookies

Rosemary is a symbol of remembrance. I tend to make these cookies between October 30th and November 15th. Remembrance Cookies are suitable not only for the Celtic and Pagan holiday Samhain or Halloween, when the veil between the living and the dead becomes more thin, but particularly around this time of year when we reflect on Remembrance Day/Armistice Day. Making them ideal to remember those who have passed. Serve them with fresh sprigs of rosemary and on two plates, one for the living and one for the dead, which is ideal but not a necessity. 

Remembrance Cookies

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1 1/2 cups powdered sugar (icing sugar)

1 cup unsalted butter, softened

1 egg

2 teaspoons vanilla extract

1 teaspoon almond extract

1 to 2 tablespoons chopped fresh rosemary

2 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

Preheat oven to 375ºF. 

In a large bowl combine the sugar, butter, egg, vanilla extract, almond extract, and chopped rosemary. Using an electric hand held mixer, beat until creamy. Set aside.

In another bowl whisk together the flour, baking soda, cream of tartar, and salt. Fold the flour mixture, in small portions at a time, into the buttery sugar mixture; until combined. Then using the electric hand held mixer beat, on medium-high speed, until a dough forms. Divide the dough into two portions. Wrap each in cling film and refrigerate for 1 to 2 hours. 

On a lightly floured surface, roll each portion out, one at as time, and cut into shapes with a cookie cutter or a glass. Place on an ungreased baking tray. Bake for 5 to 7 minutes. Repeat rolling and cutting until all dough has been shaped.

Notes: Ovens vary and sorted shapes bake differently therefore I found my baking time to be 4 to 6 minutes.