Seasonal Recipe

Spring Equinox/Vernal Equinox 2020
Ostara, Gwyl Canol Gwenwynol

As the pale sunlight streams through east facing windows we anticipate the coming warmth of Spring. It is time to cleanse and prepare for the renewal of the season. At the height of Vernal Equinox open windows to let a soft breeze in, move from room to room with sage smudge and saltwater. Light soft scented candles and place cleansing crystals on sills. Breathe deeply to cleanse body and spirit. The Earth Mother awakens and the young Lord stretches in anticipation of the newness of Spring.

Spring Equinox Menu
Crisp white wine Egg Salad on Brioche Toasts topped with watercress
Salmon seasoned with lemon pepper
Peas and Asparagus salad topped with hard boiled eggs
Wild rice
Lemon Biscuits
Pound cake with lemon curd

Pea and Asparagus Salad
2 lb. thin asparagus, trimmed and broken into 2-3" pieces
2 cups snow peas, sugar peas or shelled green peas
washed and trimmed
3 cups mixed spring greens
5 radishes, trimmed and thinly sliced

 

Vinaigrette
1/4 cup Extra Virgin Olive Oil
2 Tbsp white Balsamic vinegar
1 Tbsp lime juice
1 clove garlic, minced
2 Tbsp finely sliced spring onion
1 Tbsp chopped mint leaves or parsley
salt and pepper to taste

Combine is a jar and shake well to blend. Set aside for an hour before using.

Lemon Biscuits
2 cups flour
1 Tbsp granulated sugar
2 Tbsp baking powder
1/2 tsp salt
1 1/2 cups very cold heavy cream
2 Tbsp lemon zest
1 Tbsp lemon juice

Place dry ingredients in bowl. Stir to combine. Add lemon zest and stir to incorporate into the flour mixture. Pour cream and lemon juice into flour, mixing lightly just until dough is soft and rough looking. Using a large spoon drop dough onto parchment lined baking sheet. Should have 8-10 biscuits. Bake in 425 degree oven for 15 to 18 minutes.

Lemon Curd
3 to 4 lemons
1 1/2 cups granulated sugar
1/2 cup butter at room temperature
4 eggs
1/8 tsp. salt

Zest lemons to obtain 3 Tbsp. of lemon zest. Squeeze lemons to obtain 1/2 cup fresh lemon juice. Cream butter and sugar. Add eggs one at a time followed by lemon juice, zest and salt. Pour into medium saucepan. Cook over low to low medium heat, stirring constantly until sauce thickens. This may take 8 - 10 minutes. Do not bring to simmer or boil. Remove from heat and allow to cool. May be refrigerated.

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