All recipes that are posted have been tested either by me or by friends, to make sure that the quantities are correct and the preparation method true. They are not recipes that were simply copied and pasted from all over the internet, but original traditional recipes.
Some of these recipes have been collected from original sources in their respective European country of origin. That is, I actually personally contacted these people and sometimes even used Skype while trying them so I could make sure I was preparing them correctly. The fact that I speak several languages was definitely very helpful, but even in the cases where I was just dabbling in that language we still got it.
Most of the time these specific recipes will have in the title "Old World" to show that they are original old-time traditional dishes for their respective Sabbat celebration.
I am looking for people who could help with recipes from South and Central America as well as the Caribbean, so if you are one of these people or you know someone, please email me.
Please refer to the "Guide to Sabbat feasts" below for more information, so even if you do not have all the ingredients or the time needed for the traditional recipe, you will still use the ingredients that specific Sabbat requires depending on the wheel of the year time it is held.
Be aware that if the recipe has "vegetarian" in the title, it means that it will not contain meat or fish, but might contain dairy, eggs or honey. If the recipe has "vegan" in the title, it will not contain any animal or living being origin food, and will be strictly plant based.
If you have a traditional recipe you would like to share, please contact me and it will be tested and shared.
Any products advertised on the side bar are products that I have myself used and tested and are GMO free and mostly organic; the labeling gives you all the information you need and I had a good experience with them. Myself I follow a low-carb mostly gluten-free diet, and being on disability I am always looking for the best quality and lowest price.
I do have posted some videos on my general Youtube channel "Magic of the Ages".
Please do not copy the content of this website without permission. Respect the work that was put in building this collection of traditional recipes. It took time, money and effort to gather the original recipes and to test them.
Short guide to Sabbat cooking
When cooking for the Sabbats, there are
a few things you need to keep in mind.First, the Wheel of the Year
originated in Europe. So the Sabbats will be in tune with the rythms
of nature of a temperate zone.
Because of this, each Sabbat has a
specific group of foods that are pertaining to it. There are many "pagan recipes" out there that give you recipes
that have bell peppers and tomatoes among the ingredients in a recipe
for Beltane, for example. Even if nowadays we do have bell peppers
and tomatoes not just in May, but even in winter, in the old times
there was no such thing. Of course, you will say, that was then and
this is now. But then, why do you even care about celebrating the
Sabbats?
Jokes
aside, here is a small guide when it comes to cooking
for the Sabbats. The name of the respective Sabbats used in this website
are the Celtic-ancestry ones. These names of course are different in
various countries of Europe, but for the ease of the neo-Pagan
community, I thought that the Celtic names are just fine.
Imbolc
It is the
time of the year when the seeds in the ground start stirring. And
will start slowly germinate by the spring equinox.
Everything that
pertains to grain and liquids, and some roots. Smoked and preserved
meat and fresh venison is also part of this Sabbat, as by now what is
left of everything that was sacrificed in late fall is meat that was
preserved, and any fresh meat was coming from hunting (unless a sick
or old animal was sacrificed). So, for Imbolc, use wheat, rice,
barley, beans, peas, corn, millet, carrots, potatoes, cabbage
(cabbage was kept in root cellars either raw, or pickled in brine or
vinegar), sausage (in casing) smoked ham, smoked meat,
venison.
Ostara
The seeds
are sprouting, and in many places the greens are up and about
already, hurrying to grow and bloom so they can be fertilized.
Ostara's staple food though are the eggs and the fresh green things.
As meat, mostly the lamb and rabbit. Eggs, dandelion leaves and other
green leaves, lettuce, green onions, lamb, rabbit.
Beltane
The blooms
are opened, and ready for pollenization. The animals are mating. The
green leaves are strong and succulent. This is the celebration of
fertility.Spinach, watercress, strong green leaves, dairy, meat
(preferably grilled as it's the biggest Fire celebration of the year)
and wine are the foods for Beltane.
Midsummer
Midsummer has to have a ritual bread made out of
the first wheat harvest. Cherries, strawberries, apricots, radishes,
green beans, sweet peas, cucumbers - and mead made out of the first
honey of the year are served at this time.
Lammas
(Lughnasadh)
Is the second harvest. Now the vegetables and fruit are
all aplenty. Tomatoes, bell peppers, egg-plant, cucumbers, yellow
beans, zucchini, watermelon, some early grapes, berries, cauliflower,
are to be served now.
Mabon
The
last and more bountiful harvest. The second harvest of wheat, the
vineyards are being harvested too. Grapes, squashes, cabbage are the
staple for Mabon. Together with new wine and meat - mostly goat and
sheep.
Samhain
Preparation for the winter to
come. The last remnants of the harvest. Pumpkins, corn, honey, syrup,
jams and preserves. Wine or mead.
Yule
The
winter has set. By this time the root-cellars are full. The fruit
hard alcohol is ready. The last animal sacrifices are made to fill
the cellars with meat preserved for winter. That also means that
there will be fresh meat on the feast table. Potatoes, carrots, black
radishes, turnips, cabbage, pickles and various pickled vegetables,
hard fruit alcohol. Yule is the other celebration that HAS to have
the ritual bread on the table.
No comments:
Post a Comment