Seasonal Recipe

Candlemas 2018
Imbolc, The Feast of Brighid, Oimelc, Nos Gwyl Fai

The sun appears on the horizon a little earlier each day.The golden rays catch in the icy trees and icicles begin to drip slivery water drops upon the earth. Winter birds flit to fragile seed heads bobbing in the frigid air. Squirrels congregate around the base of a tree trying to recall where it is they buried those acorns. Deer tracks trail off"into the frosty woods. A fox pauses, belly big with kits and orange red against the snow. The young"God lifts his arms, reaching out to the world and his mother, the Goddess. The God child is beginning to grow and looks toward his role as Consort andProtector as the wheel of the year slowly turns.

Imbolc Menu

Soft cheeses, fig butter and soda bread,
Root Cellar soup
Ham baked with cloves
Roasted acorn squash
Wild rice with toasted walnuts
Deluxe Tapioca

Root Cellar Soup
1/8 cup olive oil
1 medium onion, coarse chopped
3 carrots, peeled and sliced
1 large parsnip, peeled and sliced
3 celery ribs with leafy tops, trimmed and chopped
4 to 6 "medium potatoes, peeled and cut into small cubes
brocolli stem, trimmed and finely chopped (optional)
cauliflower stem, trimmed, finely chopped (optional)
6 garlic cloves, finely chopped
1 chicken or vegetable bullion cube disolved in 1 cup
hot water
2 cups water
1 cup Half & Half
1 1/2 cup diced ham, optional
salt and pepper to taste
bay leaf and thyme to taste if not adding ham

In large pot sauté onion in olive oil to transparent and beginning to brown. Add remaining vegetables and herbs (if using) except garlic. Stir to combine. Add water to vegetables, cover and bring to boil until almost tender. Add garlic and ham (if using). Cook until vegetables are tender. Remove from heat, add Half & Half and season to taste.

Deluxe Tapioca
1/2 cup small pearled tapioca
3 cups milk
1/4 tsp. salt
1/2 sugar
2 eggs, beaten
1/2 tsp. vanilla
1 cup brandied fruit
toasted nuts
toasted coconut
Whipped cream

Soak tapioca overnight in 2 cups water, drain. In medium saucepan combine tapioca, milk, salt, sugar, and eggs.Mix well. Cook at medium heat until thickened, stirring constantly, to keep from scorching (15 to 20 minutes). Tapioca should be translucent. Remove from heat and add vanilla. Divide brandied"fruit among 6 dessert cups, top with tapioca. Garnishwith a dash of nutmeg, nuts, coconut and whipped cream.