Seasonal Recipe

Beltane 2020
Nos Calan Mai

Beltane 2020 and we are sheltering, distancing and quarantined. Some of us are alone, others with family units or those with whom we happen to share an abode. Probably no riotous gatherings will take place this year so how do we celebrate this turn of the wheel? The trees, gardens, birds and animals are not stuck in place. They still bud and bloom, chatter and chirp. Sit in the outdoors and take it all in. In place of the May Pole tie ribbons and bells to your wrists and dance athrough the house or yard. With ribbon, cords or yarn hooked to a door knob or drawer pull make a braid. Weave in beads and bells, flowers and herbs, wishes and thanks. Decorate your broom and "sweep" your home and yard. As the day closes, light candles, lots of candles. Set one on the floor or ground to jump over while making your Beltane wish. Light incense all around, allow the healing smoke to swirl, rising to the Gods with your petitions. Give thanks to the Lord and Lady for your good health. Chant a rune for the health and wellbeing of all mankind and envision a day when everyone on the planet has enough food, clean water, shelter and healthcare. Although we are sperate from our loved ones this year we know that in our hearts we are together and sometime soon we will be able to embrace one another again. Blessed Be.

Beltane Menu
Ginger tea with tender mint shoots
Crackers with fig butter and chopped nuts or sardines and pesto
Turkey Pot Pie
Pasta salad with fresh herbs and pantry staples
Berries - from the freezer
Biscuits with herb spread or honey spread
Biscuits with cherries or strawberry jam and vanilla pudding

Turkey Pot Pie
Turkey and Stock - the last of the turkey and stock frozen after Thanksgiving
Frozen peas and carrots
White sauce made with the thawed turkey stock
Your favorite pie crust

Use your favorite pot pie recipe. If you have onions and celery, chop, sauté and combine with the peas and carrots. If you do not want to make a pie crust you can serve the combined turkey, veggies and sauce over toasted bread for a hot turkey sandwich.

Pasta salad with fresh herbs and pantry staples
Pasta cooked per package
jar of olives
package or jar of sundried tomatoes
jar of roasted red pepper
jar of artichoke hearts
jar of capers
jar of pimento
grated hard cheese
canned tuna or salmon
sunflower seeds or chopped nuts
fresh greens from the garden (kale, spinach, spring greens)
olive oil, vinegar, lemon juice, fresh herbs (chives, parsley, thyme, oregano, lovage, tarragon, mint, lemon balm)

Use your imagination and combine any of the above to taste.

4 Tbsp. melted butter, divided into 2
3 1/2 cups all purpose flour
1 1/2 Tbsp. baking powder
1/4 tsp. baking soda
1 1/2 Tbsp. sugar
3/4 tsp. salt
6 Tbsp. cold butter, cut into small pieces
2 cups butter milk (easy to make with 1-2 Tbsp lemon juice or cider vinegar)

Grease 9x13 pan with 2 Tbsp. melted butter. Place 1/2 cup flour in a shallow dish. Place 3 cups flour, baking powder, baking soda, sugar and salt in the bowl of a food processor. Pulse to combine. Add cold butter and pulse until coarse crumbs form. Remove dough to a large bowl. Stir buttermilk into the flour mixture until just combined. With a rubber spatula scoop up approximately 1/4 cup of dough. Place in dish with flour and roll in flour to lightly coat all sides of dough. Brush excess flour back into bowl and place dough in greased pan. Make 12 biscuits in this manner spacing slightly apart. Drizzle with remaining 2 Tbsp. melted butter. Bake at 450 degrees for 15-20 minutes or until golden brown on top. Cool in pan for 10 minutes then turn out onto rack. Serve warm. For dinner serve with herb or honey spread. To make the spread you can use butter, cream cheese, Greek yogurt, cottage cheese, goat cheese, sour cream, ricotta cheese or nut butter.

For dessert serve biscuits warm. Top with jarred Morello Cherries or strawberry preserves. Top with warm homemade vanilla pudding and dust with cinnamon or nutmeg.

Vanilla Pudding
2 cups milk
1/3 cup sugar
2 Tbsp. corn starch
1/4 tsp. salt
2 eggs
1 tsp. vanilla extract
1 or 2 Tbsp. butter
2 cups butter milk (easy to make with 1-2 Tbsp lemon juice or cider vinegar)

Heat milk in large sauce pan until bubbles form around edge. Do not boil. Beat eggs until slightly foamy. Combine sugar, salt and cornstarch in medium bowl. Add eggs to sugar mixture and stir to combine well. Slowly add 1/4 cup of warm milk to the egg and sugar mixture, stirring constantly. Repeat with another 1/4 cup of milk. Slowly add sugar and milk mixture back into the pan of warm milk, stirring constantly. Cook mixture on medium or lower until thickened. Do not let pudding come to a boil. Remove from heat and stir in vanilla extract and butter. Allow to cool. Can be served warm as a topping or sauce.