Seasonal Recipe

Candlemas 2021
Oimelc Eve, Imbolc, The Feast of Brighid, Nos Gwyl Fai

As the Sun dawns earlier each morning we leave winter's harshness behind us. There are still some cold days ahead though we know that longer days will warm and awaken the earth in due time. We are grateful for our winter stores which have seen us through once again. It is time to thank the beasts of the wood and field and barnyard, the winged of the sky, the creatures of the sea and the bees and pollinators. We thank the rich soil of Mother Gaia and the snows that melt into the earth. In partnership with the radiant, strengthening Sun we are nourished and sustained at each turn of the wheel of the year.

Candlemas Menu
Onion Marmalade
Cherry Preserves
Homemade Soft Cheese or block of cream cheese, room temp
Cream Biscuits
Sausage, Potato, Carrot Soup
Matchstick Salad
Oat Lace Cookies
Golden Milk


Onion Marmalade
2 lb. yellow onions, peeled and thinly sliced
1/2 cup olive oil
2 fresh rosemary stalks - 2 to 3 inches
2 bay leaves
1 tsp. salt
1/2 pepper
1/3 cup red wine
3 Tbsp. balsamic vinegar
3 Tbsp. brown sugar

Heat oil in a large skillet on medium heat, add onion slices. Stir to coat onion. Cover and let cook, stirring every few minutes until onion are soft and slightly browned. Add herbs, salt and pepper. Stir, reduce heat slightly and cover. Stir every few minutes for about 15 minutes. Add wine, vinegar and sugar. Continue to cook for 15 minutes allowing liquid to reduce to half. Remove herbs and allow to cool. Can be used right away and stored in jars, refrigerated for up to 2-3 weeks. Serve on crackers or biscuits with soft cheeses.

Cream Biscuits
2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. granulated sugar
3/4 tsp. salt
1 1/2 cups heavy cream, chilled
2 Tbsp. melted butter

Brush an 8X8 inch pan with half of the melted butter. Heat oven to 400 degrees. Whisk dry ingredients in a bowl. Add cream and gently mix just until the dough holds together. Turn out onto a floured surface and gently press into an 8x8 square then lift into the baking pan. Press to sides and corners. To serve as appetizers with toppings the dough can be scored into 16 biscuits with a sharp knife. Brush with the remaining 1 Tbsp. of melted butter. Bake until golden brown, 20-30 minutes. Cut on score lines while still warm and cool slightly before removing from pan.

Sausage, Potato, Carrot Soup
2 Tbsp. olive oil
8 oz. bulk Italian sausage
1 medium onion, peeled and rough chopped
2 carrots, peeled and thick sliced
1 lb. baby potatoes (red, gold or white), scrubbed and cut into halves or quarters
2 garlic cloves, minced
2 Tbsp. thyme
1 bay leaf
4 cups chicken broth
salt and pepper to taste
2 cups baby spinach or kale, rough chopped, if desired

In large pot heat oil to medium-high. Add sausage and brown, leaving in somewhat large chunks. Add onion, carrots, garlic, thyme and bay. Cook several minutes, stirring often, until onion begins to turn golden. Add potatoes, broth, salt and pepper. Add 1-2 cups of water if needed. Bring to boil, reduce to slow simmer until potatoes are tender. Add greens and cook until wilted.

Matchstick Salad
4 cups any combination of the following, washed, peeled and cut into matchstick sized pieces.
Carrots (orange, white and/or purple), celery, celery root, parsnip, turnip or rutabaga.
2 cups salad greens
1/2 cup roasted chickpeas
1/2 cup toasted hazelnuts
marinated olives
Creamy Dressing (recipe to follow)

Arrange cut vegetables on greens. Garnish with chickpeas, hazelnuts and olives. Top with Creamy Dressing.

Creamy Dressing
1/2 cup Greek yogurt or cottage cheese
1/4 cup mayonnaise
2 Tbsp. lemon juice
2 Tbsp. grated parmesan cheese
1 Tbsp. chopped parsley and or chives
2 tsp. tamari or soy sauce (optional)
1 clove garlic, minced
salt and pepper to taste

Combine all ingredients in a bowl and whisk to blend well. Chill. Use to top salad or serve on the side.

Oat Lace Cookies
1 cup butter at room temperature
2 1/4 cups packed brown sugar (light or dark)
2 1/4 cups old fashioned oats
4 Tbsp. all-purpose flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger (more or less to taste)
1/2 tsp. salt
1 egg, beaten
1 tsp. vanilla

Combine butter and brown sugar in medium saucepan. Heat on medium, stirring often, until butter is melted. Remove from heat. In large bowl combine all the dry ingredients. Add egg and vanilla. Stir to combine. Add melted butter mixture and stir until well blended. Drop by tablespoons onto parchment lined cookie sheet. Bake at 375 degrees until golden brown, 5-8 minutes. Lift parchment onto cooling rack and allow to cool for 5 minutes. Carefully remove cookies from parchment and allow to finish cooling on wire rack. Store in air-tight container with parchment or waxed paper between layers of cookies.

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