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Mabon: A Mighty Meal!

Updated on August 30, 2016

The Fall Equinox

Mabon is the tilt from Summer into Fall.
Mabon is the tilt from Summer into Fall. | Source

More about Mabon

Mabon is the second of three harvest festivals in the faith. For those who aren’t informed or just starting to learn, it is the mid-point between Lughnasadh and Samhain. This is a time to reap what we have sown! Literally. This festival symbolizes the time to harvest grains, potatoes, nuts, and the like from our crops; as we have already harvested our vegetables from Lughnasadh. We may even begin to pick the fruits that have come into growth early before fall.

Source

The aromas of the feast that Mabon ushers in, as well as the sounds of the music and festivities in honor of our hard work and accomplishments this past cycle, really bring to life the essence of this time! We honor the effort that we have put into our time and lives, we raise a glass of mead or wine to the lord as he makes his trip to Death, heading toward his time with the Goddess once more. This is a time of a great many darker things to bring a balance to the light we have felt all summer, and they should be honored for what they bring to us during our darker, more restful Winter months.

Mabon is, to many for an easy understanding, much like a Pagan Thanksgiving. And what better time to be a kitchen witch than on a Sabbat revolving around celebration and foods! Below are some of my favorite Mabon dishes and a spell or two to help you boost your celebration; or start it early with some cooking! As always, comments are welcomed for feedback.

Mulled Wine

What good meal doesn't start (for the cook) with a glass of red wine? And as we are harolding in the Fall months, why not heat and spice that normal red up a notch? This recipe for mulled wine is sure to comfort, soothe, and really let you sink into Fall during your Mabon ritual and meal!

Cook Time

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: Serves eight people (one glass a piece)

Ingredients

  • 2 bottles Red Wine, Your choice of what type to use, I generally go with a Shiraz
  • 2 sticks Cinnamon
  • 1 Orange
  • Pinch Clove or Ginger, This is optional depending on your taste.

The Method

  1. Pour your two bottles of wine into a large sauce/stock pan. Turn heat on medium/low. While it is heating, add in your other ingredients. Decide if you want to use the whole orange or just the peel for a more tart taste. Feel free to doctor it up too! No harm in adding your favorite Fall flavors to the mix!
  2. You want the wine to heat up, but not to boil. After a certain point while boiling, the wine will start to lose it's alcohol content, which some may like, but personally, I prefer it to still have it's Dionysian effect. Stir frequently
  3. After a half an hour, or longer, of heating the wine with the other ingredients, use a slotted spoon or strainer to laddell out the orange, cinnamon, and other flavor boosters. Divvy up the wine and enjoy this warm beverage! (Maybe take a portion and offer to the house deities or on your altar for Mabon.)

Mulled Wine from Pixabay

A good mulled wine should always be served in the appropriate glassware.
A good mulled wine should always be served in the appropriate glassware. | Source

The Meal

In my household, there are a few go-tos on Mabon that never fail to please. Let's Start with the main course as it is easy to throw in a crock-pot and forget about.

Corn Chowder

Ingredients:

  • 1 large onion
  • 1 or 2 containers of vegetable broth
  • 3 cans creamed corn
  • 2 or 3 cloves garlic
  • 2 cups of half-and-half or heavy whipping cream
  • salt and pepper to taste

Directions:

  • This recipe is simple enough to make: in a pan, sautee your onions and garlic until translucent. Add to your crock-pot and incorporate your remaining ingredients, except for the cream.
  • Cover and cook on low for two or more hours, stirring occasionally. Add in the cream one hour before serving.

This recipe can make as much or as little as you want it to. It's a great meal to serve with a crunchy bread to dip in it, and you can even flare it up with some noodles, potatoes, herbs (highly suggest seasoning with basil, rosemary, or sage even), and more! If you want a meaty option, cooking up some chicken and adding it in, or maybe some lamb if that's more your taste, the sky is the limit and it's Mabon! Let your creative kitchen energy fly!

And now...Dessert!

After a big hearty and warm meal, and maybe two or three glasses of wine, it's time to wind down the evening, sit and enjoy some company in a dim lit room or even outdoors as the god begins his descent and the goddess adorns the night sky with her glow. Why not enjoy a little sweet nibble with a magical twist?

Rosemary Sugar Cookies

These cookies are pretty easy to make as well, and are great for Samhain or Mabon, as rosemary is a good herb to use when dealing with death, or the reference there of. As this is the beginning of the Lord on his journey to death, send him off with an offering of these!

Ingredients:

  • 3 c flour
  • 1 t baking soda
  • 1/2 t baking powder
  • 1 1/2 c butter, softened
  • 1 1/2 c sugar
  • 1 egg
  • 1 1/2 t vanilla
  • 2 t rosemary (ground if possible)

Directions:

  1. Preheat oven to 375 degrees. In a small bowl, stir together flour, baking soda, baking powder, and rosemary. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
  3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

In Closing

These are just a few of my house's favorite recipes for Mabon, and hopefully they will inspire you to start your own household traditions on this Fall equinox! Break out those cutting boards, those cauldrons and chalices and have a wonderful blessed Mabon!

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