Seasonal Recipe

February 1, 2019
Ibolc, Candlemas or Nos Gwyl Fai

Fire on the horizon shines through the frosty air of the first day of February. The Sun is ever so slightly growing in strength. The child God offers promise of greater light and warmth as the days grow longer. He, still by the side of his Mother, the Goddess, is becoming a vibrant youth whose increasing power inspires us. Though still huddled by the hearth fires we know that the life sheltered under snow and wet sod is but waiting. Even so, we celebrate the stillness of Imbolc as we wait for the turn of the wheel.

Imbolc Menu
Baked Lemon Ricotta
Dried fruit and assorted nuts
Crusty Bread
Fish Chowder
Fresh fruit salad (pears, red grapes, mandarin oranges)
Orange Cranberry Shortbread bars

Baked Lemon Ricotta
1 15 oz. container Ricotta cheese (approx 2 cups)
1 Lemon, zested
1 tsp. each fresh thyme and rosemary (optional)
1/4 tsp. salt
1 Tbsp. olive oil
1 pinch sea salt

Whisk ricotta, lemon zest, salt and herbs if using in a medium bowl until well blended and smooth. Place in a small baking dish and bake in a 375 degree oven for 15 - 20 minutes until bubbly and golden brown. Drizzle top with olive oil and sea salt. Serve warm with toasted, crusty bread

Orange Cranberry Shortbread Bars
2 cups all purpose flour
1/2 cup granulated sugar
1 cup butter (2 sticks)
1/4 salt (if using unsalted butter)
1 cup orange marmalade
3 Tbsp. cranberry relish or chunky cranberry sauce
1/2 cup sliced or slivered almonds

Preheat oven to 350 degrees. Combine flour, sugar, butter and salt. Cut butter in with a pastry cutter until mixture is crumbly and no chunks of butter remain. Measure out 3/4 cup of dough to reserve. Press remaining dough into a greased 9x9 baking pan. Bake 25 - 30 minutes or until lightly browned. Remove from oven and spread with orange marmalade. Spoon cranberry relish on top by 1/2 teaspoons. Sprinkle reserved dough over the fruit spreads. Sprinkle almonds on top. Return to oven for 30 - 40 minutes until slightly browned. Cool for 1 hour before cutting into bars. Do not let it cool completely or it will be more difficult to cut bars.

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