MABON FEAST

THE FEAST OF MABON

Here are four recipes to serve during your next Mabon celebration from the drink to the dessert!

Mabon Wine Moon Cider:

4 Cups of apple cider, 4 cups grape juice, 2 cinnamon sticks, 1 tsp. Allspice, ½ tsp of whole cloves, *additional cinnamon sticks for serving

In a 4 quart saucepan, heat cider and grape juice.

Add cinnamon, allspice, and clove.

Bring just to boiling.

Lower heat and simmer for 5 minutes.

Serve with a ladle from a cauldron.

Makes about 8 cups.

Roast Chicken Rubbed with Sage, Basil, and Thyme:

1 lemon, 1 large whole roasting chicken, 3 tbs sweet butter unsalted, 3-4 sprigs of each: Sage, Basil, Thyme

First squeeze the juice of the lemon into the chicken cavities.

Dab pads of butter on the chicken. Rub lightly with 1 or 2 sprigs of each herb.

Roast chicken for approximately 1 hour at 350 degrees.

Near the end of roasting, sprinkle on the remainder of herbs, saving one or two as the garnish.

Acorn Squash Suffused with Sweet Butter, Cinnamon, and Honey:

4 acorn squash, 8 tbsp, honey, 8 tbsp. Sweet unsalted butter, 8 tsp cinnamon

Halve the squash through midsections. Remove seeds.

Add 1 tablespoon each of honey and butter and 1 teaspoon to each squash half.

Loosely cover each half with aluminum foil and place on a shallow baking sheet.

Bake at 350 degrees for 1 and a half hours.

Candy Kelly’s Magical Apple Bread:

3-4 shredded apples with peels on, 2 eggs, a quarter cup of vegetable oil, ¼ cup of water, ½ cup of sugar, ½ tsp. Of each salt, cinnamon, baking powder, and baking soda, 1 handful of chopped walnuts, ½ handful of raisins, 2 cups of flour, 2 handfuls of oats

Mix apples and all ingredients except flour and oats. Beat well. Gently add flour and oats to the mixture. Stir just until blended. Pour into a greased and floured loaf pan. Sprinkle top with leftover walnuts, patting them down. Bake at 350 degrees for 1 hour.