Recipes for Celebrating Mabon
The autumn equinox, also known as Mabon or harvest tide is celebrated on the 21st/22nd of September. It is the time at which the goddess descents back into the underworld and the beginning of winter time. At this time the day and night hours are equal and in perfect balance for the second time in the wheel of the year though from this day the suns power wanes and daylight hours lessen while the nights become longer and darker.
Mabon is a time of harvest and reaping what you have sown and this principle can apply to the growth of grains and other foods but also to other areas of life. It is a time for looking back over the year to see what you have achieved, finishing up old projects that have been neglected, giving thanks for a bountiful harvest and planning ahead for the planting of new seeds whether these are in the edible sense or to improve and move forward in other areas of your life. Traditionally the hard work of gathering and preserving the harvest for winter at Mabon also includes a time of celebration and thanks as well as a time to rest and recoup as the world moves into the more dormant and reflective time of winter. A common part of these celebrations is too make and share foods that honour the home, harvest and great bounty that the Earth has provided. Seasonal foods such as grains, squashes, onions apples and berries are commonly used to cook a variety of meals such as breads, hot desserts, soups and warming stews. Drinks such as spiced cider, fruit juices and wine are also commonly made and consumed.
½ cup sugar
½ vegetable oil
1 cup grated apple
1 cup grated carrots
1 cup whole wheat flour
1 cup self-raising flour
1 tbs baking powder
¼ tsp salt
½ tsp cinnamon
Chopped nuts to decorate, optional
1. Preheat the oven to 375F/190C/Gas Mark 5. Lightly oil a muffin tin or use paper liners to stop the muffins sticking.
2. Add the eggs, sugar and oil to the bowl of an electric mixer and mix until well combined. If you do not have an electric mixer, mix the ingredients well by hand using a wooden spoon.
3. Stir the grated apples and carrots into the mixture and combine.
4. Sift the flours, baking powder, salt and cinnamon into a separate bowl. Blend this dry mixture with the wet ingredients, stirring until just combined.
5. Spoon the muffin mixture into the prepared tray and if using sprinkle the chopped nuts on top. Bake for 25 minutes.
Baked Spiced Apple Chips (Gluten Free and Vegan)
This recipe is not only delicious and healthier than many other snacks but is also a good way to preserve apples for later use. Store the finished and cooled chips in an airtight container and out of sunlight for best results.
1 tsp ground cinnamon
1 tsp nutmeg
1 tsp ground cardamom
1 tsp ground cloves
1 tsp ground ginger
1. Preheat the oven to 225F/110C/Gas Mark ¼. Mix the spices well and pour into a large bowl or ziplock bag.
2. Wash, core and slice the apples thinly. You can also peel them before slicing if you prefer.
3. Add the apple slices several at a time to the bowl or bag and coat them in the spices. Lay the slices onto a lightly oiled baking tray (or use baking paper) and repeat until you have coated all the apple slices in spices.
4. Bake the apples for 2-3 hours, turning them every hour. The apple crisps are ready when they snap when bent.
5. Once the apple slices have cooled completely they can be stored in an airtight container for several weeks without losing their crispness.
Butternut Squash and Tomato Soup (Gluten Free and Vegan)
Large butternut squash
10 ripe tomatoes
2 red onions
1 clove of garlic, peeled
1 red chilli (remove the seeds for less heat)
2 tbsp olive oil
1 litre vegetable stock (check for gluten and animal ingredients if required)
Salt and pepper
1. Preheat the oven to 375F/190C/Gas Mark 5. Peel the butternut squash and cut it in half, remove the seeds and chop into 2cm cubes.
2. Halve the tomatoes, and peel and thickly slice the onions.
3. Place the butternut squash, tomatoes, onions, chilli and garlic into a roasting tray, pour over the oil and mix well to coat the veg. Cover the tray with foil and bake for 30 minutes, checking after 20 minutes.
4. Once the vegetables are tender place everything into a food processor or blender with half of the vegetable stock. Blend until smooth. Check the soup for thickness and add the rest of the stock or part of it as required to achieve the desired consistency.
5. Serve with buttered fresh bread.
Mabon Moon Cider (Gluten Free and Vegan)
4 cups apple cider
4 cups white grape juice
½ tsp ground cloves
1 ½ tbsp ground cinnamon
1 tsp allspice
1. In a large saucepan heat the apple cider and grape juice.
2. Add the cloves, cinnamon and allspice and heat until just beginning to boil, stirring.
3. Lower the heat and simmer for 5 minutes. Strain into a serving bowl or jug.
The cider can be served warm or cold.
© 2015 Claire