Spirit Message of the Day – Celebrate Mabon 2011

AUTUMN EQUINOX RECIPES FOR MABON 2011
“Mabon, (pronounced MAY-bun, MAY-bone, MAH-boon, or MAH-bawn) is the Autumn Equinox. The Autumn Equinox divides the day and night equally, and we all take a moment to pay our respects to the impending dark. We also give thanks to the waning sunlight, as we store our harvest of this year’s crops. The Druids call this celebration, Mea’n Fo’mhair, and honor the The Green Man, the God of the Forest, by offering libations to trees. Offerings of ciders, wines, herbs and fertilizer are appropriate at this time. Wiccans celebrate the aging Goddess as she passes from Mother to Crone, and her consort the God as he prepares for death and re-birth.

At this festival it is appropriate to wear all of your finery and dine and celebrate in a lavish setting. It is the drawing to and of family as we prepare for the winding down of the year at Samhain. It is a time to finish old business as we ready for a period of rest, relaxation, and reflection.

Mabon is considered a time of the Mysteries. It is a time to honor Aging Deities and the Spirit World. Considered a time of balance, it is when we stop and relax and enjoy the fruits of our personal harvests, whether they be from toiling in our gardens, working at our jobs, raising our families, or just coping with the hussle-bussle of everyday life. May your  Mabon be memorable, and your hearts and spirits be filled to overflowing!” (Excerpts from http://www.wicca.com/celtic/akasha/mabon.htm)

DARK HONEY WHEAT BREAD
“At Mabon, we celebrate the goddess in her aspect as the crone, or the Dark Mother. She is Demeter, she is Hecate, she is the wise old woman wielding a scythe rather than a basket of blooming flowers. This honey wheat blend is a delicious way to celebrate the end of the harvest and say farewell to the fertile months of summer. Serve warm with herbed oils for dipping, or with a big scoop of Apple Butter. Make this either in your bread machine, or by kneading it by hand.”

  • 2 C. warm water
  • 1 Tbs. active dry yeast
  • 1/3 C. honey
  • 3 C. whole wheat flour
  • 1 tsp. salt
  • 1/4 C. vegetable oil
  • 2 Tbs. butter
  • 4 C. all purpose baking
    flour
  • 1 teaspoon Cinnamon

“Dissolve the yeast in the warm water. Add honey and mix well. Stir in the whole wheat flour, salt, cinnamon, vegetable oil, and butter and mix until a stiff dough has formed. Gradually work the all-purpose flour into the mix, one cup at a time. Turn the dough onto a lightly floured countertop, and knead for about fifteen minutes. When it reaches the point where it’s sort of elastic, shape it into a ball and place it into an oiled bowl. Cover with a warm, damp cloth, and allow to sit and rise until it’s doubled in size — usually about 45 minutes.

Punch the dough down and cut in half, so you can make two loaves of bread. Place each half in a greased loaf pan, and allow to rise. Once the dough has risen an inch or two above the top of the loaf pan, pop them in the oven. Bake at 375 for half an hour, or until golden brown at the top. When you remove the loaves from the oven, allow to cool for about fifteen minutes before removing from the pan. If you like, brush some melted butter over the top of the hot loaves, to add a pretty golden glaze to them.

Note – If you’re doing this in a bread machine, remember, the recipes makes two loaves. Halve everything if you’re allowing the machine to do the mixing. If you hand mix it, you can still drop the single-loaf balls of dough into the
machine to bake.”

APPLE BUTTER
Apple butter is a delicious treat all year long, and if you make it in the fall with fresh apple sauce, you can preserve it to eat later on. Enjoy this tasty spread on warm bread, or just straight from the jar! You’ll need basic canning supplies like Mason jars with lids, a pair of tongs, and a big pot to get started. This recipe should yield you about ten pints of apple butter.

  • 9 quarts of applesauce
  • 2 C. apple cider
  • 3 Tbs. ground cinnamon
  • 1 Tbs, ground cloves
  • 1 Tbs. nutmeg
  • 3 C. sugar (more if you
    like really sweet apple butter)

You can make this recipe with homemade or store-bought applesauce. Homemade tastes far better, so if you’ve never made your own applesauce, check out the Applesauce recipe at our Family Crafts site. Fill a crock pot with as much applesauce as it takes to bring you about an inch from the top — this will NOT hold all of the applesauce, unless you have a REALLY big crock pot, but that’s okay. It should take about half the applesauce if you use a 5-quart crock.

Add 1 C. of the cider, half the cinnamon, half the cloves and nutmeg, and 1 1/2 C. of the sugar. Set the crock pot on Low, and cover. Allow the applesauce to cook on low setting for about 8 – 12 hours.  Around the 10-hour point, check the amount of applesauce in the pot. It should have reduced significantly by now, so add in the remaining quarts of applesauce, spices, cider and sugar. Mix thoroughly to blend with the applesauce that’s already in the pot, and allow to simmer for a few more hours, until the applesauce has reduced to a nice, thick brown apple butter.

Optional – use a hand-held mixer to blend the apple butter into a creamy, smooth texture. Finally, can the apple butter using the following steps: Home Canning Basics, so you’ll have apple butter that lasts for months in your pantry. Serve your apple butter with a loaf of warm, soft bread, or eat it straight from the jar! (Excerpts
taken from http://paganwiccan.about.com/od/maboncooking)

Spicy Butternut Squash Soup

  • 1 (2 to 3 pound) butternut squash, peeled and seeded
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 cloves of garlic
  • 6 cups chicken stock
  • ½ teaspoon Nutmeg
  • 1 teaspoon Cinnamon
  • Pinch of Saffron
  • Salt and freshly ground black pepper

Cut squash into large chunks and roast in the oven at 400 degrees for 30 minutes or until fork tender with an olive oil sprinkle. In large pot melt butter. Add onion and cook until translucent, then garlic. Add roasted squash and stock.
Bring to a simmer. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, cinnamon, saffron, salt, and pepper. Serve with a splash of olive oil and bread. Enjoy!

To make apple shrunken heads – click here to visit Spiritblogger for KIDS!

 

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