The Feast of Beltane

The Feast of Beltane, celebrated on May 1st, marks the vibrant halfway point between the spring equinox and the summer solstice. Traditionally a time to honor fertility, renewal, and the blossoming of life, Beltane is also a feast for the senses, with tables laden with seasonal foods that celebrate the earth’s bounty. From freshly gathered herbs to rich dairy treats and hearty grains, the foods of Beltane connect us to nature’s cycles and the joys of communal celebration. In this post, we'll explore some of the most popular foods enjoyed during May Day and Beltane festivities, and how you can bring these flavors of spring into your own seasonal celebrations.

A refreshing glass of may wine adorned with fresh strawberries and herb leaves, capturing the essence of springtime indulgence.

May Wine:

• 12 SPRIGS SWEET WOODRUFF

• 1.25 CONFECTIONER’S SUGAR

• 1 BOTTLE DRY WHITE WINE

• 1 BLOCK ICE-

• 3 BOTTLES DRY WHITE WINE

• 1 QT SODA WATER

• SPRING FLOWERS

Combine woodruff, sugar and one bottle of wine in a large bowl, cover. After half an hour remove the woodruff, stir and pour over a block of ice in a large cauldron. Add the other 3 bottles of wine and soda water. Decorate the base with flowers and ferns.

A bowl of fresh nettle soup garnished with vibrant green nettle leaves, accompanied by a rustic spoon.

Nettle Soup:

• 1.5 OZ BUTTER

• 1LB POTATOES CHOPPED

• 2 LARGE ONIONS CHOPPED

• 6 LEEKS CHOPPED

• 4.5 CUP CHICKEN STOCK

• 5 OZ NETTLE WASHED AND CHOPPED

• ¾ CUP CREAM

Melt butter in a deep frying pan. Once butter foams, add potatoes, onions, and leeks. Stir until coated in butter, then sprinkle with salt and pepper, and cover. Cook on low heat for 10 minutes, or until vegetables are soft. Add nettle leaves and cook until soft, try not to overcook. Add cream a little at a time until desired thickness.

Roasted Duckling in Orange Sauce:

• 3 LARGE ORANGES

• 2 DUCKLINGS

• 1 THIN SLICED AND PEELED LEMON

• SALT AND PEPPER

• GRATED RIND AND JUICE OF 2 ORANGES

• 2 CUPS CHICKEN STOCK

• 2 TSP CORN FLOUR

Peel oranges and divide into sections. Stuff sections into the body cavities of the ducklings along with lemon. Place on a rack in a roasting pan. Cook for 30 minutes at 375 degrees. Remove from the oven. Prick skin all over with a toothpick and return to the oven for another 30 minutes or until the juices run clear when pricked. Remove from the oven and take out and discard the stuffing. Strain fat from the roasting pan. In a saucepan combine rind and stock and bring to a boil, lower heat and heat. With a whisk, blend corn flour and orange juice and pour into a saucepan. Cook over gentle heat until the sauce has thickened and cleared. Brush sauce over the breasts of the ducklings. Garnish with fresh oranges. Serve sauce separately. 

Broccoli and Cauliflower with Cheese Sauce:

Creamy baked broccoli and cauliflower.

• 2 LARGE HEADS OF BROCCOLI

• 2 LARGE HEADS OF CAULIFLOWER

• 1 CUP HEAVY WHIPPING CREAM

• 2 TO 3 TBS WATER

• ½ LB OF BUTTER

• 2 LARGE GARLIC CLOVES

• 1 TSP GARLIC POWDER

• 2 LBS AMERICAN CHEESE

• 3 TBS CORN FLOUR OR WATER PASTE

Place cream and water in a saucepan, stirring constantly on low heat. Add butter, garlic, and garlic powder. Then add cheese slice by slice always stirring. After all the cheese is melted add corn flour to thicken. Stir until desired consistency and set aside. Break up broccoli and cauliflower into florets. Strain well and cool almost to room temperature. Pour warm sauce over vegetables when ready to serve. 

Green Gooseberry and Elder Flower Compote:

• 2 TO 3 ELDER FLOWER HEADS

• 2 LBS GREEN GOOSEBERRIES

• 2 CUPS SUGAR

• 2.5 CUPS COLD WATER

Tie the elder flowers in a square of unbleached muslin or cotton and place in an enamel saucepan. Add gooseberries, sugar, and water. Bring to a slow boil and boil for about 2 minutes or until the gooseberries burst. Remove elderflowers. Allow to cool, serve in a pretty bowl of glass dish and garnish with fresh flowers.