Happy Imbolc!
| Imbolc Lore (February 2nd) Imbolc, (pronounced "IM-bulk" or "EM-bowlk"), also called Oimealg, ("IM-mol'g), by the Druids, is the festival of the lactating sheep. It is derived from the Gaelic word "oimelc" which means "ewes milk". Herd animals have either given birth to the first offspring of the year or their wombs are swollen and the milk of life is flowing into their teats and udders. It is the time of Blessing of the seeds and consecration of agricultural tools. It marks the center point of the dark half of the year. It is the festival of the Maiden, for from this day to March 21st, it is her season to prepare for growth and renewal. Brighid's snake emerges from the womb of the Earth Mother to test the weather, (the origin of Ground Hog Day), and in many places the first Crocus flowers began to spring forth from the frozen earth.The Maiden is honored, as the Bride, on this Sabbat. Straw Brideo'gas (corn dollies) are created from oat or wheat straw and placed in baskets with white flower bedding. Young girls then carry the Brideo'gas door to door, and gifts are bestowed upon the image from each household. Afterwards at the traditional feast, the older women make special acorn wands for the dollies to hold, and in the morning the ashes in the hearth are examined to see if the magic wands left marks as a good omen. Brighid's Crosses are fashioned from wheat stalks and exchanged as symbols of protection and prosperity in the coming year. Home hearth fires are put out and re-lit, and a besom is place by the front door to symbolize sweeping out the old and welcoming the new. Candles are lit and placed in each room of the house to honor the re-birth of the Sun. Another traditional symbol of Imbolc is the plough. In some areas, this is the first day of ploughing in preparation of the first planting of crops. A decorated plough is dragged from door to door, with costumed children following asking for food, drinks, or money. Should they be refused, the household is paid back by having its front garden ploughed up. In other areas, the plough is decorated and then Whiskey, the "water of life" is poured over it. Pieces of cheese and bread are left by the plough and in the newly turned furrows as offerings to the nature spirits. It is considered taboo to cut or pick plants during this time. Various other names for this Greater Sabbat are Imbolgc Brigantia (Caledonni), Imbolic (Celtic), Disting (Teutonic, Feb 14th), Lupercus (Strega), St. Bridget's Day (Christian), Candlemas, Candlelaria (Mexican), the Snowdrop Festival. The Festival of Lights, or the Feast of the Virgin. All Virgin and Maiden Goddesses are honored at this time. Deities of Imbolc: All Virgin/Maiden Goddesses, Brighid, Aradia, Athena, Inanna, Gaia, and Februa, and Gods of Love and Fertility, Aengus Og, Eros, and Februus. Symbolism of Imbolc: Purity, Growth and Re-Newal, The Re-Union of the Goddess and the God, Fertility, and dispensing of the old and making way for the new. Symbols of Imbolc: Brideo'gas, Besoms, White Flowers, Candle Wheels, Brighid's Crosses, Priapic Wands (acorn-tipped), and Ploughs. Herbs of Imbolc: Angelica, Basil, Bay Laurel, Blackberry, Celandine, Coltsfoot, Heather, Iris, Myrrh, Tansy, Violets, and all white or yellow flowers. Foods of Imbolc: Pumpkin seeds, Sunflower seeds, Poppyseed Cakes, muffins, scones, and breads, all dairy products, Peppers, Onions, Garlic, Raisins, Spiced Wines and Herbal Teas. Incense of Imbolc: Basil, Bay, Wisteria, Cinnamon, Violet, Vanilla, Myrrh. Colors of Imbolc: White, Pink, Red, Yellow, lt. Green, Brown. Stones of Imbolc: Amethyst, Bloodstone, Garnet, Ruby, Onyx, Turquoise. Activities of Imbolc: Candle Lighting, Stone Gatherings, Snow Hiking and Searching for Signs of Spring, Making of Brideo'gas and Bride's Beds, Making Priapic Wands, Decorating Ploughs, Feasting, and Bon Fires maybe lit. Imbolc Recipes Maiden Wakes Muffins 2 cups flour 2 Carrots, grated 1/2 cup raisins 1 green apple, peeled, cored, grated 1 cup sugar 1/2 cup almonds, sliced 2 tsp. baking soda 3 eggs 2 tsp. cinnamon 2/3 cup vegetable oil 1/2 tsp. salt 2tsp.vanilla Soak raisins in hot water, in a covered bowl, for 30 minutes. Drain thoroughly. Preheat oven to 350 degrees. In a large non-metal bowl, mix flour, soda, cinnamon, and salt. Stir in carrots, raisins, apple, and almonds. In a separate bowl, beat eggs, oil, and vanilla until well blended. Stir egg mixture in to the flour mixture until just wet. Grease muffin pan with a little butter or use cupcake/muffin cups. Divide the batter into the cups and bake for 20-22 minutes, or until golden brown. Cool for 5 minutes before removing from pan. Makes 8 servings. Returning Sun Spice Bread 1 1/4 cup flour 1/8 cup poppyseeds 2 tsp. baking powder 3/4 cup raisins, plain or golden 1/2 tsp. baking soda 1/2 cup butter/margarine 1/2 tsp. ground ginger 3/4 cup Karo golden corn syrup 1/2 cup light brown sugar 4 tbs. milk 1 large egg, beaten 1 tsp. mixed spices** **Equal parts of cinnamon, nutmeg, and allspice. Sift the flour, soda, and baking powder into a non-metal bowl. Add the mixed spice and ginger. Next add the brown sugar and raisins. Mix. Make a well in the center of the flour mixture. In a small sauce pan, melt the butter and the syrup over a low heat, then pour liquid into the well in the middle of the flour mixture. Add the beaten egg and the milk, and mix very well. Pour into a well greased 2-lb loaf pan and bake in a preheated oven at 325 degrees for 40-50 minutes. This bread can be made the night before as it improves with age. Makes 8-10 servings. Bride's Brunch 2 [9-inch] pie shells 3 tbs. green onions/chives, finely chopped 1/2 pound Canadian style bacon/ thin sliced ham 1/2 tsp. salt 8 eggs 1/4 tsp. pepper 1 tbs. milk Line a quiche dish with 1 pie shell. Arrange 1/2 of bacon or ham in bottom of shell. Break 7 eggs into the dish. Pierce the egg yolks with a fork, but do not mix the egg yolks with the egg whites. Add the green onions/chives, salt, and pepper. Arrange the remaining bacon or ham on top. Cover with remaining pie shell. Mix the remaining egg with the milk and lightly brush the top crust with the mixture. Bake at 400 degrees for 30-40 minutes. Serve hot or cold. Makes 6 servings. Ewe-L" Love This Potato Soup 2 oz butter/margarine 1 clove garlic, crushed 2 medium onions, peeled Salt & pepper (to taste) 3 large potatoes, peeled 1 sprig thyme, bay leaf, and bunch parsley 2 pints milk Chopped chives to garnish Melt butter in a large pan and add thinly sliced potatoes and onions. Toss well in the butter. Put a lid on the pan and allow the vegetables to simmer over a low heat for about 10 minutes. Don't let the vegetables turn brown. Add the milk and all other ingredients, except for the chives, and simmer for about 30 minutes. Remove thyme, bay leaf, and parsley. Pour soup into food processor or blender (on chop) for about 1 minute. Pour into soup bowls and garnish with chives. Makes 6 servings. Winter's Light Creamed Cabbage 1 lb. pre-cooked ham, 1" cubed or shredded 1 heaping tsp. flour 1 firm white cabbage 1/2 tsp. each salt & pepper 1 cup cream grated nutmeg Cut cabbage in half, then into four (small head) or six (large head) pieces. Plunge into a pot of boiling water and cook for 5 minutes. Drain and run under cold tap water. Drain again. Slice across the grain in 1/4 inch strips. Melt a little butter/margarine in a sauce pan and add shredded cabbage. Toss well, and keep stirring all the time. Add salt, pepper, and a dash of grated nutmeg. Next add the heaping teaspoon of flour, mix well. Add cream, still stirring, and let it come to a boil. Add the cubed or shredded ham, and lower the heat. Cover the sauce pan and let the mixture simmer for about 30 minutes. Serve hot. Makes 6-8 servings. Imbolc Feast Lamb Stew 2- 1/2 lb. lamb neck chops 1 tbs. lamb fat 4 medium onions 1 tbs. butter/margarine 4 medium carrots 2 1/2 cups water 4 medium potatoes 1 tbs. parsley, chopped 1 tsp. each salt & pepper 1 tbs. chives, chopped Don't let the butcher trim the fat off of the lamb chops. Shred some of the excess fat and cook it down in a large pot or Dutch-oven. Peel the onions, carrots, and potatoes. Cut the onions and carrots into quarters, and put all the vegetables aside. Cut the meat into8 pieces, and trim away the rest of the excess fat. The bones need not be removed. Place the meat in the hot fat and brown. Repeat with the onions and carrots. Add water, salt, and pepper carefully. Put whole potatoes on top. Cover pot and simmer gently until meat is cooked, approx. 2 hours. Remove from heat. Pour off the cooking liquid into a separate sauce pan, allow to cool for a few minutes, skim off grease, and reheat. Add butter, chives, and parsley to the reheated liquid in the sauce pan. Pour heated liquid back over the stew. Serve hot. Makes 4-6 servings. Blessed Bride's Cake 1 cup sugar 1 cup walnut meats, chopped 1 cup vegetable oil 1 cup golden raisins 1 cup flour 4 eggs 1 tsp. baking powder Mix all the ingredients together until they are wet. Do not over mix. Pour into a greased and floured 9"x9"x2" square baking pan. Bake at 350 degrees for 20-30 minutes, or until knife inserted in middle of cake comes out clean. Allow to cool before serving. Imbolc Ritual Cake 13/4 cups all-purpose flour 3/4 cup water 3/4 cup sugar 1/4 cup vegetable oil 2 tbs. poppyseeds 1 tbs. grated lemon peel 1 tsp. baking soda 2 tbs. lemon juice 1/2 tsp. salt powdered sugar This is all done in one pan, so clean up is a breeze! Preheat oven to 350 degrees. Mix flour, sugar, poppyseeds, baking soda, and salt with a fork in an ungreased 9"x9"x2" baking pan. Stir in the remaining ingredients, except the powdered sugar. Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean, and the top is golden brown. Remove from oven and cool. Sprinkle with powdered sugar. Makes 8 servings. More Imbolc Recipes White Bean Hummus with Capers and Dill Serve this delightful white bean hummus as an appetizing dip for crisp veggie crudités or toasted French bread slices (crostini.) 1 1 lb. can white northern beans, drained and rinsed 4 garlic cloves, minced 1/2 cup sesame tahini juice of 1 lemon 1 tsp. cumin 1 tsp. dill dash sea salt freshly ground white pepper 1 Tbs. capers, rinsed Place about 3/4 of the white beans into a blender and add minced garlic, tahini, lemon juice, cumin, dill, sea salt and pepper, cover and puree until smooth. Combine the puree with the remaining whole white beans and capers, and mix well. Chill, covered, for 1 hour or more. Serve this creamy dip/spread slightly cool or at room temperature, garnished with a sprig of fresh dill and a few capers. Perfect with crudités, bagel chips or crostini. Serves 6 Potato and Carrot Soup A lovely potato soup to celebrate Brigid's emergence. Laced with sweet carrots and onion, this Celtic country soup warms the heart with the first promise of spring. 2 Tbs. extra virgin olive oil 1 sweet onion, diced 4 carrots, peeled and sliced 1/2 head white cabbage, cored, thinly shredded dash of nutmeg 1/4 tsp. curry powder 1/2 tsp. fennel sea salt and freshly ground white pepper, to taste 5 cups vegetable broth or light chicken broth 6 Yukon Gold (or yellow) potatoes, peeled and cut 1/2 cup milk, or almond milk 1-2 Tbs. light cream, or soy cream fresh chives, chopped, for garnish In a heavy soup pot, heat the olive oil on medium heat, and sauté the onion until softened. Add the carrots, cabbage and spices, sea salt and white pepper, stir and cook for ten minutes. Add in the vegetable broth and potatoes, bring to a boil over high heat, then lower heat and simmer until vegetables are tender, about 20 to 30 minutes. When the vegetables are done, carefully ladle the soup mixture into a blender, reserving about a cup of the whole vegetable pieces in the soup pot. Cover the blender and puree the soup mixture until it is smooth, then pour the pureed soup back into the soup pot, stirring it together with the reserved vegetable pieces. Stir in 1/2 cup milk, and gently heat it through, being careful not to bring the soup to a boil. Add in cream, if desired. Ladle this creamy soup into colorful bowls and garnish with fresh chopped chives. Serves 4-6 Rosemary Cheese Biscuits Old fashioned biscuits are a treat at any season. According to Goddess lore, sprinkling rosemary into the dough helps us to attract love and longevity. 2 cups unbleached, all purpose flour 1 cup grated Parmesan cheese 2 1/2tsp. baking powder 1/4 tsp. sea salt 1 tsp. fresh rosemary, minced pinch cayenne pepper 1 stick unsalted butter or margarine, chilled 1/2 cup milk (or more if needed) 2-3 Tbs. dry sherry Preheat oven to 425 degrees. In a large bowl combine the flour, cheese, baking powder, salt, rosemary and cayenne. Cut the chilled butter into pieces and mix into the flour mixture, crumbling the dough. Add the milk and sherry and quickly mix the dough just until the ingredients are moistened.Lightly knead the dough inside the bowl a few times to form a ball, and place on a floured surface. Roll out the dough with floured fingers ( or a floured rolling pin ), to about 1/2 inch thick. Cut out rounds with a cookie cutter or jelly glass and place them on a baking sheet. Bake them for 10 to 12 minutes, until they are golden brown. Serve warm in a festive basket. Makes about 15 to 18 biscuits. Hazelnut Ice Cream Creamy, and cold as winter snow, with the inviting crunch of hazelnuts, from the hazel tree of the Goddess Artemis. You may make this confection with or without dairy…both ways are delicious. 1/2 cup Half and Half, or non-dairy cream 1 1/2 cups milk, or almond milk 1 cup sugar, or 1/2 cup honey 1/2 cup pasteurized egg substitute * see note below 1 tsp. good vanilla extract 1 1/2 tsp. hazelnut extract (optional) 1/4 tsp. xanthan gum (found at health food stores) (optional, it helps to thicken rice or almond milk) 1/4 cup chopped hazelnuts Combine the Half and Half, milk, sugar, egg substitute, flavor extracts, and xanthan gum in a blender, cover and puree for 3 minutes, until frothy and creamy. Pour into the freezer of your ice cream maker, and stir in the hazelnuts. Freeze according to the manufacturer's instructions. Serves 4-5 *Note I use a pasteurized egg substitute such as Egg Beaters in my frozen dessert recipes, not only because they are fat and cholesterol free, but safer as well. Raw eggs may contain harmful bacteria. I do not ever recommend including unpasteurized raw eggs in ice cream recipes. Excerpted from the cookbook Recipes from a Vegetarian Goddess: Delectable feasts through the seasons by Karri Allrich. All rights reserved. " May 2000 Llewellyn Publications. |


















































































