Ostara dinner ideas

Ostara dinner ideas DEFAULT

Ostara Recipes…………

Merry Meet friends.  Hope you are having a good week so far.  After warm Spring-like weather, the rains came in! It rained ALL day on Monday…dark and gloomy and wet!  Then it turned cold, the rain  turned to sleet and ice and then  to snow.  Luckily the snow wasnt’ heavy and went away quickly. However,  winter is most definitely back but it is still February after all.  Here in Ohio winter lingers long indeed.  LOL.  So I’m sitting by my fire again tonight, candles lit, incense burning, and I’m crocheting a shawl for a friend and relaxing after a busy day.

Ostara is coming before we know it so my thoughts are turning towards the celebration.  I thought I’d post some recipes here….both for magick and for your dinner table.  First, I have a recipe for an Ostara oil blend and an Ostara loose incense blend.

Ostara Oil

 1 drop Almond

   1 drop Patchouli

   1 drop Elder

     1 drop Lavender

     1 drop Violet

Ostara Loose Incense Recipe

2 parts frankincense

2 parts sandalwood

1 part lemongrass

1 part patchouli

1 part lavender

Both of these magickal scents smell so great..you’ll love them!

Now for your dinner table…if you read my previous post about Ostara correspondences, you’ll see that these recipes are perfect for the day or the week of this beautiful Sabbat.  Eggs of course are a must!  Here is a couple of my own recipes I think you’ll like.  “Deviled Eggs” are always on our holiday table and mine get rave reviews and a “must bring” so here is the recipe..kind of.  I am one of those people who just throw things together until it tastes right..but I’ll get as close as I can.

Autumn’s Ostara Eggs

12 large eggs

1/2 cup Miracle Whip

1 1/2 tablespoons yellow mustard

1/2 tsp sugar

1/4 tsp salt

pepper to taste

Paprika to garnish if you like

*Now this is really just a guess….you may need to add more Miracle Whip or more sugar or salt..you want it kind of creamy and kind of sweet 🙂

 Place eggs in a saucepan with COLD water to cover plus 1 inch. On medium-high heat, bring the eggs to a low boil. Turn off heat and cover.  Let stand for 20 minutes.  Then drain off hot water and immerse in ice cold water to cool.  This cold water method makes perfect boiled eggs.  Also, a little hint.  You want your eggs to be a few days old.  The newer the egg, the harder it is to remove the peel.  

 Halve the eggs lengthwise. Remove the yolks, place them in a small bowl, and mash them with a fork. Add all ingredients except paprika.  Mix well. Now to make really pretty eggs, I use a frosting bag with a tip to put the yolk mixture into the whites.  Or you can cut a little hole in the corner of a plastic bag and pipe in the mixture that way.  Very pretty and neat.  Sprinkle with paprika if desired.  Makes 24 appetizers.

Another egg recipe I make often is my overnight breakfast casserole.  It is easy and yummy and so nice to not have to work so hard in the morning when you get up.  Just pop it in the oven and enjoy your coffee 🙂

Autumn’s Overnight Breakfast Strata

1 lb ground sausage, browned & drained

6 slices of day old bread, cubed

3 cups shredded cheddar cheese

2 cups milk

6 eggs

½ tsp salt

Pepper to taste.

Place ½ of the bread cubes in a greased 13” x 9” baking dish.  Top with ½ cheese.  Then all the sausage, then the rest of the bread and top with remaining cheese.

Blend the rest of the ingredients well.  Pour over casserole.

Cover and refrigerate overnight.

In the morning, Bake uncovered at 350* for 1 hour or until top is brown and bubbly.

*I serve this with a fresh fruit salad and warm muffins and the Applewood Julep…YUMMY!!

Ok..as I said here…this goes great with an Applewood Julep.  The Applewood Restaurant in Sevierville, TN is a favorite restaurant of ours for down home cookin.  When  you go there, you get a glass of this delcious refreshing juice with apple fritters and apple butter!  Divine!!  You will need to make a double batch of this juice..guarenteed!

Applewood Julep

1 quart unsweetened apple juice

1 cup unsweetened pineapple juice

1 cup orange juice

¼ cup fresh lemon juice

Fresh mint sprigs

Combine ingredients..Serve chilled.  Garnish with mint.  Great over ice as well.

Sweet breads was on the list of foods that correspond to Ostara.  There is nothing more traditional for this time of year then Honey Cakes and Hot Cross Buns.  The Hot Cross Buns are started out in your bread machine..easy peasy and the Honey Cakes are easy and sweet as well!

Hot Cross Buns for Bread Machine

Ingredients

2 eggs plus enough water to equal 1 1/3 cups

½ cup butter

4 cups bread flour

¾ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 ½ teaspoons salt

2 tablespoons sugar

1 ½ teaspoons bread machine or quick active dry yeast

½ cup raisins

½ cup golden raisins

1 egg

2 tablespoons cold water

White Icing (below)

Measure carefully, placing all ingredients except raisins, the 1 egg, the cold water and the white icing in bread machine in the order recommended by the manufacturer.  Add raisins at the raisin/nut signal.

Select Dough/Manual cycle.  Do not use delay cycles.

Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

Grease cookie sheet or 2 round pans, 9 x 1 ½ inches.  Divide dough in half. Divide each half into 8 equal pieces.  Shape each piece into a smooth ball.  Place 2 inches apart on cookie sheet or 1 inch apart in pans.  Snip a cross shape in top of each ball, using scissors.  Cover and let rise in warm place about 40 minutes or until double.

Heat oven to 375*.  Beat egg and cold water slightly; brush on buns.  Bake 18 to 20 minutes or until golden brown.  Remove from cookie sheet to rack.  Cool slightly.  Make a cross on bun with White Icing.

White Icing

1 cup powdered sugar

1 tablespoon milk or water

½ teaspoon vanilla

Mix all ingredients until smooth and spreadable

Honey Cake

1 cup honey

1 cup applesauce

3 eggs

1 teaspoon cinnamon

1/2 teaspoon clove

1/2 teaspoon nutmeg

2 cups flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1 cup strong brewed decaffeinated coffee (can be made from instant)

  In a large bowl, mix together the first 3 ingredients.  In a separate bowl, combine the flour, baking powder, spices and baking soda.  Add the flour mixture to the wet stuff, alternating with the coffee; beat well.

Pour into a greased 9″x13″ pan (or, alternatively, three 8″ square pans).

 Bake at 325*F for 60-90 minutes* for the large pan, 60 minutes for the three smaller pans

*Just watch for it to be spongy and golden brown.

 Ok…now Ostara is all about Spring and longer days and our thoughts turn to our gardens and fresh fruit and vegetables.  This salad is exactly what you need to serve.  It has all the good stuff!  Use the berries that are in season for the best flavor.

Bountiful Garden Salad with Raspberry Vinagarette

6 cups spinach, torn                                                       

1 lb romaine lettuce, torn                                            

1 stalk celery, chopped                                                 

1 tomato, chopped                                                        

½ cucumber chopped                                                   

1 bunch fresh cilantro, chopped

1 clove garlic, finely chopped

½ orange, peeled and sectioned

¾ cup blackberries, raspberries and/or blueberries

¼ cup strawberries, hulled and sliced

¼ cup chopped walnuts or pecans, toasted

Garnish: croutons

Place all of the ingredients except croutons into a large salad bowl and toss to mix.  Drizzle with Raspberry Dressing; garnish with croutons. Serves 6-8

Raspberry Dressing

¾ cup to 1 cup raspberries, crushed

1 cup oil

¼ cup raspberry vinegar

1 TB sugar

2 TB lemon juice

Salt & pepper to taste

Combine all ingredients except salt and pepper; whish well.  Add salt and pepper to taste

I’m going to stop there for now.  I have a friend who is passing on a lamb recipe and I have a delcious parmesan whitefish recipe I want to share, and a great strawberry cake recipe!  You will then have all you need to have give your family and friends a lovely Spring meal on Ostara.  Have your family over for a delicious brunch while you color eggs and have an egg hunt with the kids.  It’ll hardly be any work at all as you can make the juice and the breakfast casserole the day before.  To really celebrate the day, after breakfast, go for a walk on a nature trail.  Collect stones and look for flowers starting to bloom and see what birds you can identify and see if the trees are budding yet?  After the family is gone, enjoy a glass of wine and pull out your seed and garden catalogs and magazines.  Dream of being outdoors feeling the warmth of the Sun, the blue skies, the taste of fresh veggies and herbs from your garden.  Ostara is the promise of Spring…so Enjoy!

Love and Blessings, Autumn

*Sources- Applewood restaurant, Gooseberry Patch cookbooks, and my own recipe box.  None of the pictures are mine..one thing I’ve learned from having a blog…take pictures of my food, beverages etc!!  For future blogs 🙂

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Filed under Family, Garden, Holiday, Loose incense recipe, Oil Blend Recipe, Ostara, Recipe from my Kitchen, Spring

Tagged as loose incense blend, oil blend, Ostara, Recipes, Spring

Sours: https://autumnearthsong.com/2011/02/24/ostara-recipes/

Menu and recipes for an Ostara Spring Feast.

Start with bacon-studded deviled eggs, and a fruity spinach salad followed by herb roasted lamb, potatoes, and asparagus. Dessert is a triple lemon cake. All served with a citrusy mulled wine.

Recipes for Ostara

Menu

Bacon and Chive Deviled Eggs
Spinach, Strawberry, and Sunflower Seed Salad
Roasted Leg of Lamb
Rosemary Potatoes
Oven-Roasted Asparagus
Lemon Mirror Cheesecake
Spiced Wine
serves 6-8

Bacon and Chive Deviled Eggs

4 slices of bacon
1/4 cup mayonnaise
4 tablespoons chopped chives
2 teaspoons yellow mustard
salt and pepper to taste
8 eggs, hard-boiled, peeled, and cut in half lengthwise

Cook bacon until crisp-tender. Place bacon on paper towel to drain. Reserve a teaspoon of the bacon fat. Removing yolks from white and place in a bowl. Place white on a serving platter. Mash yolks. Crumble bacon and add most of it to the yolks, reserve some from garnish. Add reserved bacon fat, mayonnaise, chives, mustard, salt, and pepper. Mix well. Spoon or pipe mixture into egg white. Garnish with reserved bacon pieces.

Spinach, Strawberry, and Sunflower Seed Salad

salad
8 cups baby spinach, washed and dried
2 cups sliced strawberries, divided
1/2 rounded cup crumbled feta cheese
1/4 cup roasted sunflower seeds
dressing
2/3 cup roughly chopped strawberries
2 tablespoons olive oil
2 teaspoons cider vinegar
1 teaspoon lemon juice
1/2 teaspoon granulated sugar
salt and pepper to taste

Combine salad ingredients. Place dressing ingredients in a food processor and puree. Pour over salad and toss.

Roasted Leg of Lamb

1 onion, sliced
3 to 4 springs each of rosemary, thyme, and oregano
5 lb. leg of lamb
3 cloves garlic, sliced
1/3 cup olive oil
rub
1 tablespoon fresh chopped rosemary
1/2 tablespoon fresh chopped thyme
1/2 tablespoon fresh chopped oregano
1 teaspoon coarse salt
1/2 teaspoon black pepper

Preheat oven to 450°F. Trim lamb of fat. Layer sliced onion on the bottom of roasting pan. Layer with herb springs. Put lamb on top. Cut slits about 1/2″ deep all over lamb. Push garlic slices in the slits. Rub olive oil all over lamb. Combine rub ingredient and rub over lamb. Allow to sit at room temperature for 10 minutes. Roast lamb for 15 minutes at 450F. Turn oven temperature to 350F and roast to desired degree of doneness, about an hour for medium rare. Occasionally baste lamb with pan juices. Remove from oven and allow to rest 15-20 minutes before carving.

Rosemary Potatoes

1-1/2 lbs. small new potatoes
2 tablespoons olive oil
1/2 teaspoon salt
2 cloves garlic, minced
1-1/2 tablespoons fresh chopped rosemary

Preheat oven to 350F. Boil new potatoes in water until tender. Drain. If potatoes are large, cut into quarter. Place potatoes in a baking pan. Drizzle with olive oil, salt, garlic and fresh rosemary. Toss to coat and spread into a single layer. Bake until crispy and browned, 15-20 minutes.

Oven-Roasted Asparagus

1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1-1/2 tablespoons grated Parmesan cheese
1 clove garlic, minced
salt and pepper to taste

Preheat oven to 350F. Place asparagus in a baking dish. Drizzle with olive oil and toss to coat the spears. Sprinkle with remaining ingredients. Bake until just tender, 10 to 15 minutes.

Lemon Mirror Cheesecake

crust
1-1/2 cups vanilla wafer crumbs
2 tablespoons granulated sugar
1/2 teaspoon lemon zest
1/4 cup butter, melted
filling
3, 8 oz. packages cream cheese, softened
3/4 cup granulated sugar
3 eggs
1 cup heavy whipping cream
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/4 teaspoon salt
topping
1 rounded cup lemon curd
1/2 cup heavy whipping cream
1 tablespoon granulated sugar

Heat oven to 325°F. Combine crust ingredients, then press into the bottom and 1 inch up side of an ungreased 9-inch springform pan. Beat cream cheese until fluffy. Beat in 3/4 cup sugar until smooth. Beat in eggs. Beat in whipping cream, lemon juice, lemon zest, and salt until smooth. Pour into crust-lined pan. Bake 55 to 60 minutes or until set but still slightly jiggly in center. Cool in pan on wire rack 20 minutes. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 to 2 hours. Spread lemon curd over top of cheesecake. Refrigerate 3 hours or overnight. Before serving, remove side of pan. Beat 1/2 cup whipping cream and 1 tablespoon sugar until stiff peaks form. Spread or pipe whipped cream around edge of cheesecake.

Spiced Wine

750 milliliter bottle merlot wine
3 tablespoons granulated sugar
4, 3 inch orange peel strips
4, 3 inch lemon peel strips
2 cinnamon sticks
2 whole cloves
1 whole nutmeg

Combine ingredients in a saucepan over medium heat. Bring to a simmer and simmer 10 to 15 minutes.

⬅ back to Ostara

⇴ image from Ryan Snyder, flickr, (CC BY 2.0)

Sours: https://web-holidays.com/blog/2020/02/04/menu-recipes-ostara-spring-feast/
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Foods in tune with this day include eggs, egg salad, hard-boiled eggs, honey cakes, fruits of the season, fish, cakes, honey, biscuits and cheeses. You can also include foods made of seeds, such as sunflower, pumpkin, sesame seeds and pine nuts. Sprouts, leafy green vegetables and flower dishes such as stuffed nasturtiums or carnation cupcakes (simply make spice cupcakes,  Ice with pink frosting and place a fresh edible flower petal on each cupcake). Stuff nasturtium blossoms with a mixture made of cream cheese, chopped nuts, chives and watercress. Appropriate Ostara meat dishes often contain fish or ham. 

Deviled Eggs
INGREDIENTS:
6 eggs
1/2 teaspoon paprika
2 tablespoons mayonnaise
1/2 teaspoon mustard powder

Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg shells, cool and serve

HAM AND SPINACH QUICHE  

1 Pillsbury pie crust
1 c. chopped ham
1 c. chopped onion
1 pkg. frozen chopped spinach (10 oz. size)
4-6 eggs, slightly beaten
1 c. milk
1 c. shredded cheese

Place pie crust in quiche pan. Bake in preheated 425 degree oven of 5 minutes, remove from oven. Set aside.
Place spinach in microwave oven in package. Cook on high setting for 6 minutes, remove and drain. Meantime place ham and onion in pie crust. Mix together slightly beaten eggs, milk and cheese. Add spinach and pour into pie crust on top of ham and onion. Bake for 15 minutes at 425 degrees. Then bake for 30 minutes at 300 degrees. Let stand 10 minutes before cutting. Serve in wedges.


SPINACH QUICHE  

1 tbsp. and 1 tsp. reduced calorie butter
1 c. onions, diced
1 small clove garlic, minced
1 (10 oz.) pkg. frozen chopped spinach
1 c. frozen egg substitute, thawed
3 oz. reduced-fat Swiss cheese, shredded, divided
Dash nutmeg
Dash white pepper
1 med. tomato, thinly sliced

In 9 inch nonstick skillet melt butter, add onions and garlic and saute over medium heat until onions are softened, about 2 minutes. Cook spinach according to package directions and drain thoroughly. Add spinach to skillet, stir. Cook until moisture has evaporated, about 1 minute. Transfer to medium mixing bowl, let cool slightly. Preheat oven to 350 degrees. Add to spinach mixture: egg substitute, half of the cheese, nutmeg and pepper, stir well. Spray 10 inch quiche dish with non-stick cooking spray. Spread mixture in dish, top with tomato slices and sprinkle with remaining cheese. Bake until quiche is set, about 20 minutes.

Cream Biscuits

Knead the dough briefly just until it comes together, but don't work it too
much. Also, don't twist the biscuit cutter. The twisting motion seals the edge
of the dough, which can prevent the biscuit from rising completely.

Ingredients:

4 1/2 cups (or more) bleached all purpose flour
2 tablespoons baking powder
1 tablespoon coarse kosher salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups heavy whipping cream
3/4 cup half and half

Preparation:

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Combine 4 1/2 cups flour, baking powder, and salt in large bowl; whisk to blend. Add butter cubes and rub in with fingertips until mixture resembles
coarse meal. Add cream and half and half and stir just until mixture is moistened and begins to clump together. Turn out dough on floured work surface. Knead gently just until dough holds together, adding more flour by tablespoonfuls if dough is very sticky, about 6 turns. Roll out dough to 1/2-inch thickness. Using tines of fork dipped into flour, pierce dough all the way through at 1/2-inch intervals. Using 2 3/4- to 3-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out dough rounds. Transfer dough rounds to 2 ungreased rimmed baking sheets, spacing 1 inch apart. Bake biscuits until light golden brown and tester inserted into centers comes out clean, rotating baking sheets halfway through baking, about 14 minutes Total. Transfer biscuits to cooling racks and cool slightly.

DO AHEAD: Biscuits can be baked 4 hours ahead. Let stand uncovered at room temperature. Place biscuits on ungreased rimmed baking sheets and rewarm in 375°F oven for 5 minutes before serving.

Hot Cross Buns  myspace.com/granniejen

3 cups flour
¾ cup sugar
1 cup evaporated milk
¼ cup melted butter
¼ tsp. salt
1 large egg, well beaten
1 tsp. cinnamon
1/8 tsp.allspice(optional)
¾ cup raisins
1 package (1 oz.) dry yeast

Combine all ingredients except eggs and yeast and mix well. Dissolve the yeast in a ¼ cup hot water. Add yeast and eggs to the rest and mix well. Cover with a cloth and allow the dough to rise in a warm spot until it has nearly doubled. This will take about an hour. Preheat oven to 400 degrees F. Shape the dough into round balls about 3 inches across and place them on a lightly greased cookie sheet or jellyroll pan. After five minutes, remove buns and cut into the dough about ¾ of an inch down, slicing equilateral crosses into the tops. Return to oven. Allow to bake for another fifteen to twenty minutes. Remove the buns from the oven and drizzle on the frosting.

Frosting
2 cups confectioners' sugar
1 tbsp. Milk
2 cups orange juice

Mix all ingredients and drizzle onto hot cross buns.

Ostara Peeps Ambrosia Originally posted to Hestias Hearth

Everyone knows "Peeps", those overwhelmingly sweet little marshmallow critters that appear every Spring in the grocery store. Put your leftover Peeps to good use this Ostara, and make them into a delicious ambrosia salad! For the most
colorful results, use yellow or pink Peeps.

Ingredients:

* 1 pkg of 12 marshmallow Peeps (chicks or bunnies)
* 2 cans mandarin oranges
* 2 cans pineapple tidbits
* 1 jar maraschino cherries
* 2 chopped bananas
* 2 C. shredded coconut flakes
* 4 oz. sour cream
* 1 12-oz tub of Cool Whip or other dessert topping

Preparation:

Dice the Peeps into small pieces. Drain the juices from all the fruit. Mix all ingredients together, and allow to chill in the refrigerator for a few hours. Serve as dessert following your Ostara celebration!

Baked Egg Custard Recipe
Cook Time: 55 minutes
Ingredients:
2 cups milk, scalded
3 egg yolks
1/4 cup sugar
1/8 teaspoon salt
1/2 cup graham cracker crumbs or cookie crumbs
Preparation:
With a hand-held mixer on low speed, blend together the scalded milk, egg yolks, sugar, and salt. Pour mixture into a baking dish, about 6x10x2-inches. Place in a larger baking pan then add hot water to the larger pan to a depth of about 1 inch. Bake at 325° for 35 minutes. Sprinkle with graham cracker crumbs then bake about 20 to 30 minutes longer, or until set. A clean knife inserted in center should come out clean when egg custard is done.

Custard Pie

1/2 (9 inch) unbaked pie crust
6 eggs
1 cup white sugar
2 cups milk
1 pinch salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1. Beat eggs with a whisk. Beat in sugar, milk, and salt. Pour filling into pie crust. Sprinkle nutmeg and cinnamon on top.
2. Bake at 425 degrees F for 15 minutes.
3. Reduce heat to 350 degrees F, and continue baking for an additional 45 minutes.

Ostara Egg Hunt Pie  Originally posted to Hestia's Hearth
Ingredients:
1 Ready-made graham cracker crust
8 oz. package cream cheese , softened
1 can (14 oz.) Eagle Sweetened Condensed Milk (not evaporated milk)
3/4 cup cold milk
1 pkg. (4-serving size) instant vanilla (or your favorite flavor) pudding and pie filling
1-1/2 cups non-dairy whipped topping, thawed
16 mini chocolate eggs or other holiday candy
Directions:
1. In a large bowl, beat cream cheese until fluffy.
2. Gradually beat in condensed milk until smooth.
3. Add milk and pudding mix; beat on low speed until smooth.
4. Spoon half of filling into crust.
5. Place chocolate eggs evenly over filling. Top with remaining filling.
6. Chill 3 hours.
For young children, you may want to substitute holiday marshmallow candies or
other *soft* candies. Enjoy!

Ostara Mint Tea Cakes from Hearth & Home Witchery

4 C. Flour
6 Eggs, beaten
1 C. Granulated Sugar
Crumbled, dried Mint leaves or 1/8 t. Mint flavoring
1 Quart Milk
2/3 C. softened Butter
Glaze:
1 C. Powdered Sugar
2 T. Milk

1. Preheat oven to 350 F.
2. Cream butter and sugar together until light.
3. Beat eggs until very light. Add to butter and sugar mixture.
4. Add mint flavoring - taste. Do you want the mint flavoring stronger?
5. Add milk and mix well.
6. Add flour and mix well.
7. Pour into mini-muffin tins to fill each cup to halfway. Bake for approximately 10 minutes.
8. Allow to cool completely. Remove from muffin tin.
9. Leave tea cakes "upside down" and drizzle with glaze. Garnish with candied violets.

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Making Charmed Hot Cross Buns for Ostara - Keely Elle

Ostara Recipes

Hot Cross Buns - Cross Quarter Buns

During the pre-Easter season of Lent, many of our Christian friends and family members are busily celebrating with Hot Cross Buns. The Hot Cross Bun is a tasty pastry that’s been around for a long time, and the decorative cross on the top represents one of the most obvious symbols of Christianity.

There are a number of English traditions revolving around hot cross buns. One custom says that sailors should take a hot cross buns on their travels to prevent shipwreck. The cross on the bun comes from a superstition that marking the bun so would prevent the Devil from getting into the baked goods. Interestingly, it’s possible that breads with crosses on top were baked by the ancient Greeks, which makes the whole idea pre-Christian anyway. 

So, how can you incorporate a Hot Cross Bun into your Pagan belief system? Well, what sorts of things appear in fours in your path? Here are some things that the four quarters of the cross could represent, depending on what matters most to you.

  • The four elements: Choose a quarter to represent each of the four elements of earth, air, fire and water.
  • The four directions: Many Pagan traditions place an emphasis on the directions of north, east, south and west.
  • The four phases of the moon: Select each quarter to symbolize the dark moon, the waxing moon, the full moon and the waning phase.
  • The four seasons: Each quadrant could be representative of spring, summer, fall, and winter.
  • The fire feasts or quarter festivals: The Fire Festivals, or cross quarter days, include Imbolc, Beltane, Lammas/Lughnasadh, and Samhain. The Quarter festivals, or lesser sabbats, include the solstices and equinoxes.
  • The four suits of the Tarot: Each section can symbolize Wands, Cups, Coins or Swords.

To make your own Hot Cross Buns — or Cross Quarter Buns, or whatever you’d like to call them — start with your favorite muffin or roll recipe. There are several ways you can make the X in the top to divide them into fours.

  • Prior to baking, press raisins or currants in the shape of an X across the top of the bun. That way, when it comes out of the oven, you’ll have a nice evenly baked cross.
  • Score the dough with a sharp knife, going across in each direction, before baking. This leaves the X as a pair of perpendicular indentations. If you like, you can even fill the indents with cream cheese or icing.
  • Wait until after the muffin or bun has baked, and then use frosting to pipe an X on the top.

Mint Chutney

Keep in mind that the word "chutney" is a fairly wide-ranging culinary term that can be used to apply to a lot of things that involve herbs, fruit, spices, and other goodies. This delicious sauce is perfect for spring meals, especially if you're making a roasted leg of lamb. It also goes nicely with spicy dishes, such as Indian or Mediterranean food, or veggies. It's quick to prepare, or you can whip it up ahead of time and let it chill. 

Ingredients

  • 3 C. fresh mint leaves, off stems
  • 1/2 C. fresh cilantro
  • 1/2 C. fresh parsley
  • 1/2 C. green pepper, chopped
  • 1/2 C. red pepper, chopped
  • 1 small onion, chopped
  • 1/2 Tsp. sea salt
  • A dash of lemon juice
  • 1/4–1/2 C olive oil
  • Water

Preparation

Throw everything in your food processor or blender and chop until it forms a paste. Add water gradually to thin it out, and continue blending until the water and paste have formed a smooth sauce. Refrigerate if you're not going to serve it right away. Serve over lamb or meat dishes, your favorite pasta or bread, or just eat it with a spoon!

Roasted Lamb

For many of our ancestors, lamb was the first real meat they got each year, after the cold winter months. Ostara is the time of the spring lambs, and if you're a meat eater, this marinated and roasted leg of lamb is the perfect dish for your Ostara celebrations. 

Ingredients

  • Leg of lamb
  • 1 C white cooking wine
  • 2 cloves garlic, minced
  • Juice from 2 oranges (or 1/2 C orange juice)
  • 1 Tbsp. freshly chopped rosemary
  • Pepper and sea salt to taste
  • Olive oil (about 2 Tbs.)

Preparation

To make the marinade, combine everything except the lamb in a bowl. Blend it together with a whisk. Pour into a plastic bag and then add the leg of lamb. Seal the bag, and let it sit overnight.

Allow the lamb to reach room temperature before you put it in the oven. Remove from the bag, place in a roasting pan (along with all the marinade juices), and bake on the lower rack at 450 degrees. Roast the lamb until it reaches an internal temperature of about 135, or about an hour.

The secret to a good lamb dish is to not overcook it, so it should still be pink in the middle when it comes out of the oven. Place it on a rack, cover with foil, and allow it to sit in its own juices for about twenty minutes before serving. This will help the roasting process finish without drying out the meat.

Deviled Eggs

Did you know that the phrase "deviled," when used to refer to food, has nothing to do with devils at all? It was apparently coined during the late 18th century, when it was applied to any food item that was hot or spicy. 

Deviled eggs are supremely easy to make, and you can make them sweet or spicy. This recipe is for a tangy, spicy version of the classic spring dish. Make these delicious eggs for your Ostara get-togethers and celebrations.

Ingredients

  • 1 dozen eggs
  • 1 Tbsp. Dijon mustard
  • 1/4 C. mayonnaise
  • 1 tsp. Curry powder
  • 1/2 tsp. white vinegar
  • Salt and pepper to taste
  • Paprika
  • Parsley, for garnish

Preparation

Hard-boil the eggs and allow them to cool before peeling. Peel the eggs and slice each one in half lengthwise. Remove the yolks and place them in a bowl.

Mash the yolks up with a fork, and add the Dijon mustard, mayonnaise, curry powder, vinegar and salt and pepper. Blend it all together. Gently spoon the yolk mixture into the white halves, and sprinkle with paprika. Garnish with parsley sprigs for serving.

Ostara Peep Ambrosia

Ambrosia is one of the easiest desserts ever to make -- and when you jazz it up with some pink and yellow Peeps, it's even more fun for your Ostara celebration! If you've got extra Peeps hanging around your house during the spring, this recipe is a great way to use them up.

Ingredients

  • 1 pkg of 12 marshmallow Peeps (chicks or bunnies)
  • 2 cans mandarin oranges
  • 2 cans pineapple tidbits
  • 1 jar maraschino cherries
  • 2 chopped bananas
  • 2 C. shredded coconut flakes
  • 1 16-oz tub cottage cheese
  • 1 8-oz tub of Cool Whip or other dessert topping

Preparation

Dice the Peeps into small pieces. Drain the juices from all the fruit. Mix all ingredients together, and allow to chill in the refrigerator for a few hours. Serve as dessert following your Ostara celebration.

Spring Sprout Salad with Honey Mustard Dressing

Spring is here, and with it comes bright green gifts from the garden. What better way to welcome Ostara than with a plate of fresh sprouts and leaves? This is easy to make, and the honey mustard dressing is delicious. If you're not a fan of mustard, use your favorite dressing on here instead. 

Ingredients

  • 1 C Mung bean sprouts
  • 1 C alfalfa sprouts
  • 2 C baby spinach
  • 2 green onions, chopped
  • 1/2 C slivered almonds
  • 1/2 C dried cherries or craisins
  • Fresh dill
  • 1 can Mandarin oranges (optional)
  • 1/2 C mayonnaise
  • 2 Tbsp Dijon mustard
  • 2 Tbsp honey
  • A dash of lemon juice

Preparation

To make the salad, place the baby spinach at the bottom of the plate or bowl, and then add the sprouts. Spread them out so they're not all clumped together. Sprinkle the top with the chopped green onions, the almonds, craisins, dill, and Mandarins if you're using them.

To make the dressing, combine the mayonnaise, mustard, honey and lemon juice and mix well. Drizzle over the salad to serve.

  • Cook's tip: if you're not crazy about the flavor of mayonnaise, you can reduce the amount you use by a couple of tablespoons.For a healthier and sweeter choice, you can substitute plain white yogurt for the mayo.
  • For those of you who have kids — this dressing makes a great dip for chicken fingers!

Surprise Lemon Bread

At Ostara, the earth is waking up in anticipation of Spring... and it's not uncommon to find small treasures peeking out of the ground at us. Green shoots appear from the mud, and bright flowers appear where there was nothing the day before. This easy "surprise bread" reflects the theme of re-emergence, and you can put it together easily by using a pre-packaged lemon poppy seed bread mix. Add small treasures to the mix, as well as a few edible additions, and you'll have a real treat on your hands for your Ostara celebration. 

Ingredients

  • 1 package Lemon Poppy Seed Bread mix (or your favorite lemon bread recipe)
  • Ingredients to prepare bread as directed
  • 1/2 C golden raisins
  • 1 Tbsp orange zest
  • 1/2 C dried cranberries
  • Non-meltable goodies to add into the bread, such as:
  • A shiny coin
  • A piece of gold or silver jewelry
  • A ring
  • A polished crystal
  • Vanilla ice cream

Preparation

Prepare the bread mix as directed. Once it's all mixed together, add in the golden raisins, the orange zest, and the cranberries. Finally, fold in a few small treasures, such as a ring, a cleaned coin, or a polished crystal. Be sure you select items that won't melt when you bake it in the oven!

Bake as directed on the package, and then remove from oven. Allow to cool. If you like, top with powdered sugar or your favorite glaze.

To serve, slice off pieces, keeping an eye out for the hidden treasures (be sure to warn your guests to prevent choking hazards!). Top each slice off with a scoop of vanilla ice cream.

This dessert bread can be used as a snack or appetizer, or you can incorporate it into your Cakes and Ale ceremony, if you include that as part of your Ostara rituals.

Safety tip: If you're serving this bread to small children, you may want to omit baking anything into the inside of the bread — put larger, non-chokable items on the plate beside the bread as a much safer special treat!

Sours: https://www.learnreligions.com/ostara-recipes-2562441

Dinner ideas ostara

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ACTIVIDADES Y DIYs para la PRIMAVERA - CELEBRANDO OSTARA

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