Mabon ~ Autumn Equinox ~ Carrot Honey Cake

 

Mabon ~ Autumn Equinox, September 21st to September 29th in the Northern Hemisphere, celebrates Autumn, Autumn Equinox and the second harvest. It is also known as Harvest Home, the Feast of the Ingathering, Meán Fómhair, An Clabhsúr and Alban Elfed (in Neo-Druid traditions). At this time the moon is at its closest and is known as the Harvest Moon. It also marks the midway point between Summer and Winter.   

Summer has turned to Autumn. Night and day are of equal length, and as the sun begins to wane, the nights grow longer and the days shorter and cooler. The leaves begin to turn and fall from the trees and the flowers are fading. Think rest, reflection and giving thanks as we gather and celebrate abundance and transition. 

Other Autumn celebrations and festivals at this time are: Stonehenge Sunrise (UK), Dożynki (Slavic, August 15th/28th, September 23rd in Poland), The Snake of Sunlight (Maya & Mexico), Higan (Japan), Moon Festival (China & Vietnam), Michaelmas (Global, Christian), Chuseok (Korea) and Navaratri (Hindu, September 26th to October 5th, Goddess Durga).

This autumnal recipe for Carrot Honey Cake is a simple sweet and delicious cake that celebrates Mabon and the Autumn Equinox wonderfully. Happy Mabon/Autumn Equinox! 

 

Carrot Honey Cake

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4 eggs

1 1/2 cups honey

1 cup oil

2 cups unbleached all purpose flour 

2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

3 cups grated carrots

1 cup chopped walnuts, optional

Icing sugar, for decorating

Preheat oven to 350ºF (180ºC).

Grease and flour a 9 x 13 inch baking pan. Line the bottom with baking parchment paper.

In a large bowl beat the eggs, then add the honey and oil and mix well. Add the grated carrots and stir together. 

In another bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Whisk together until well blended. Add the chopped walnuts, if using, and stir to combine.

Add the flour mixture to the egg mixture  and stir until combine. Pour the batter into the prepared pan and smooth it out evenly.

Bake in the preheated oven for 45 to 50 minutes. Allow to cool in the pan on a wire rack. Sprinkle with icing sugar just before serving.  

Fudge Squares

 

Vintage recipes such as fudge squares sound intriguing however they are essentially chewy chocolate brownies, great to have on hand and easy to pack on the go. Definitely a moreish chocolate treat.

Fudge Squares (Chocolate Brownies)

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2 ounces dark chocolate,

1/2 cup ( 1 stick) butter

1 cup granulate white sugar

2 large eggs, beaten 

1/2 cup unbleached all purpose flour

1/2 cup chopped walnuts

Preheat oven to 350ºF (180ºC)

Grease and lightly flour a shallow 8" x 13" x 1 inch pan. Line the bottom with baking parchment.

Melt the chocolate using a Bain Marie or double broiler or alternately melt chocolate in the microwave using a microwave safe bowl. 

Add the butter and mix well until blended with the melted chocolate, then stir in the sugar and mix. When well mixed, add the well-beaten eggs. 

Add the flour. Stir to a smooth batter, then add the walnuts.

Spread in a fairly thin layer in the prepared shallow pan. Bake in the preheated oven for 20 to 25 minutes. 

When removed from the oven, the mixture will appear to be soft and rather undercooked. Mark off in squares while warm. Let the squares stand in the pan until they harden as they cool. They will look and taste like chocolate fudge. 

Notes: I used 2 ounces of Baker's unsweetened dark chocolate squares

Blueberry Zucchini Cake

 

I know this combination may raise an eyebrow or two however this late summer recipe that is sweetly glazed, deliciously moist and packed with plump blueberries, tender zucchini and all the zestiness of one lemon is absolutely inviting and flavourful.    

Blueberry Zucchini Cake

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2 cups shredded zucchini (1 medium zucchini) unpeeled and not packed

3 cups unbleached all purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

zest and juice of 1 lemon

1 teaspoon vanilla extract

1 cup ( 2 sticks) unsalted butter, at room temperature

1 3/4 cups granulated white sugar

2 large eggs

2 cups fresh or frozen blueberries, plus extra

Glaze:

2 cups icing sugar

1/4 cup buttermilk

2 - 3 tablespoons lemon juice

In a medium bowl, whisk together the icing sugar, buttermilk and lemon juice until smooth. Spoon or drizzle over the cooled cake. Allow the glaze to set slightly then serve. Any leftover glaze may be store in an airtight container in the refrigerator.                       

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Shred the zucchini with skin using a large standing box grater. Transfer to a mesh strainer, allowing to sit and drain while preparing the batter. Do not press the zucchini to extract moisture as some added moisture is what makes this cake so moist. When measuring zucchini do no pack the shredded zucchini in the measuring cup. If shredded zucchini is lacking in moisture, some zucchinis do, and seems dry, increase the buttermilk to 2/3 cup.

Preheat the oven to 350ºF (180ºC). Lightly grease and flour a 13 x 9 inch baking pan. Line the bottom with baking parchment paper. Set aside.

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

In a small bowl add the buttermilk, lemon zest, lemon juice and vanilla and stir to combine.

In a large mixing bowl and using a handheld mixer, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each. Add 1/3 of the flour mixture to the butter and egg mixture and beat on medium speed until blended. Add half of the buttermilk and mix until combined. Repeat, alternating with half of the remaining flour and then all of the remaining buttermilk. Add the remaining flour and blend on medium speed until well combined. Add the zucchini and blend until combined. Scrape down the sides and bottom of bowl with a spatula, then blend again. The batter will be thick. Gently fold the blueberries into the batter. 

Pour or spoon the thick batter into the prepared baking tin, smooth the top using either a butter knife, a spoon or an offset spatula. Scatter extra blueberries over top and slightly press them into the batter. 

Bake, in the preheated oven, for 45 to 55 minutes or until the top is a lovely golden brown and a toothpick inserted into the centre comes out clean. Moist crumbs are okay. Cool completely in the pan on a wire rack. Then prepare the drizzle glaze and spoon over the cake.   

Pea and Leek Crostini

 

I'm going out on a limb here to say that I prefer this over avocado on toast, it's fresh and green with a subtle mint flavour and the parmesan cheese gives a slight savoury sharpness to the blended peas... although I am tempted to replace the parmesan cheese with blue cheese or vigorously crumble blue cheese over top and have the slices of radishes on the side. I have also made this using green onions instead of leeks and it still captures its remarkable taste and flavour.  

Pea and Leek Crostini

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serves 8

2 teaspoons olive oil

2 leeks, white and pale green parts, thinly sliced

1/4 cup (60ml) water

salt and pepper, to taste

1 cup (150g) frozen peas

1 tablespoon olive oil

1/4 cup (25g) grated parmesan cheese

4 mint leaves, chopped

baguette slices or bread, for toasting

sliced radishes, for serving 

extra mint leaves, for serving

Heat oil in a non-stick frypan on medium heat. Add slices of leeks and cook, stirring for 2 minutes. Add water and reduce heat to a simmer. Season with salt and pepper to taste. If the pan becomes dry and the leek is not yet soft add another 1/4 cup (60ml) water. Cook until water has evaporated. 

Meanwhile, blanch the peas for 3 minutes in boiling water, until bright green but softened. Drain, then add to the pan with the leek and stir.

Spoon leek and pea mixture into a food processor. Add the tablespoon of olive oil and pulse until coarse. 

Add the parmesan and mint and process again. The mixture should remain a little chunky. Toast the baguette or bread slices. Spread the pea and leek mixture onto hot toast. Garnish with radishes or mint leaves.  

Dill Pickle Hummus

This is a slight departure from traditional hummus recipes due to the fact that it doesn't use tahini paste and relies on the juice of pickle brine... although on second thought you could add a tablespoon or two of Tahini if you wish to enhance the texture. As is, it has a more clean, sharp tangy taste and using fresh dill is a must. A perfect dip that is even better as a sandwich spread.  

Dill Pickle Hummus

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1 can (540ml) chickpeas, drained and rinsed

1 tablespoon olive oil

1/2 cup pickle juice brine

1 teaspoon cumin

1 teaspoon smoked paprika

2 tablespoons fresh dill

dash of salt and pepper

1/3 cup chopped dill pickles

Place all the ingredients into a food processor or blender and process until smooth.

Add the 1/3 cup chopped dill pickles and process a bit more. 

Serve with pita bread, crackers, corn chips and sliced vegetables. Can be also used as a sandwich spread.

 

Lima Bean Soup

 

Lima beans seem to be an underrated bean however after making this recipe I believe that will change. This is one of those late summer gearing up to autumn soups that is just pure and simple and within a matter of minutes and some pantry essentials you can have a low fuss hearty soup.  

Lima Bean Soup

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serves 2 to 4 

1 can (398ml) lima beans

3 cups vegetable stock

1 tablespoon butter

1 tablespoon flour

1/4 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon dried nettle tops, optional 

1 - 2 tablespoon dried raw onion flakes

2 bay leaves

salt and pepper, to taste

Rinse and drain the lima beans in a sieve.

Add the vegetable stock into a large pot. Add the lima beans.

Gently whisk the flour and paprika together in a bowl. Blend butter with flour mixture and add to the pot. Add the thyme, nettle tops and dried onion flakes and stir until well combine. Add salt and pepper, to taste, and place two bay leaves in the pot and cook on medium high heat for about 5 minutes. Serve with rustic crackers or croutons.  

Notes: if you want to use freshly diced onion instead just sauté about 1/2 cup of onion in the pot before adding all other ingredients.  

Stir-fry Sauce

 

This is quite simply the easiest stir-fry sauce you will make. You can adjust the crushed red pepper flakes depending on your level of heat or leave them out all together and replace them with a good dose of sriracha sauce or sweet chilli sauce. It has that combination of elements... sweet, salty, sour and spicy which delivers a flavourful stir-fry.  

Stir-fry Sauce

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1/2 cup low sodium soy sauce

1/2 cup low sodium chicken or vegetable broth

1 - 2 tablespoons cornstarch

1 - 2 cloves garlic, minced

1 tablespoon minced ginger

1 tablespoon dark brown sugar or honey

1 tablespoon olive oil

1 teaspoon rice vinegar

1/2 teaspoon sesame oil

1 - 2 teaspoons crushed red pepper flakes

Combine all the ingredients into a bowl and whisk together until fully combined.

Use immediately or store in an airtight container in the refrigerator for up to one week.

To use stir-fry sauce:

Heat one tablespoon of oil in a large skillet or wok.

Add your protein of choice (cubed chicken, slices of beef, tofu or shrimp) and cook until browned and almost cooked through. 

Transfer the protein to a clean plate. Add another tablespoon of oil to the wok or skillet and approximately 4 to 6 cups of chopped vegetables of your choice (onion, carrots, snow peas, broccoli, cauliflower, peppers, edamame beans). Stir-fry until tender and crisp. Return the protein to the pan with the vegetables and add the stir-fry sauce and cook for 2 to 3 minutes, or until the sauce has thickened, stirring to evenly distribute the sauce. Serve over cooked rice or noodles and sprinkled with sesame seeds.