Make your own free website on Tripod.com

Beltane Recipies


Beltane Cream Pie

(Makes one nine-inch pie)

1 Cup Whole Milk,
1 Cup Rich Cream,
1/2 Cup butter(not margarine),
3 Tbsp. Cornstarch,
1 1/2 Cup Sugar,
1 1/4 tsp. Vanilla,
Ground Nutmeg,
Prepared Pie Crust, baked

Melt the butter in a wide pan over medium heat. (most like to use a heavy cast-iron pan.) In a separate bowl slowly add the milk to the cornstarch, making sure it is fully dissolved and absorbed before adding more milk. When the cornstarch is fully blended, add this and all other ingredients, except the vanilla, to the cooking pan. Stir constantly over medium heat until the mixture becomes thick. Remove the heat and stir in the vanilla. pour the mixture into the waiting pie shell and sprinkle with nutmeg. The pie may be eaten while it is still warm, as long as it has cooled enough to set. Or the pie may be chilled and eaten later.

Farls

(Serves Eight)

3 Cups Real Mashed Potatoes,
2 Cups Dry Oats,
2 Tbsp. Margarine or Butter,
1/2 Tsp. Cornstarch,
1/2 Tsp. Baking Powder,
1/8 Tsp. Salt,
Pinch of Pepper,
Pinch of Rosemary (Optional)

Soak the oats in warm water for 15 to 20 minutes until soft and slightly swollen. Mix them with all other ingredients in a large mixing bowl. Knead until the mixture is like a thick dough. If it seems too thin or moist, add a teaspoon or two of flour. When it is thoroughly mixed, form small sections into round patties. Fry the patties in a hot vegetable oil in a small skillet until lightly browned. Serve immediately.

Beltane Marigold Custard

2 cups milk,
1 cup unsprayed marigold petals,
1/4 tsp. salt,
3 Tbsp. sugar,
1 to 2-inch piece vanilla bean,
3 egg yolks, slightly beaten,
1/8 tsp. allspice,
1/8 tsp. nutmeg,
1/2 tsp. rose water,
whipped cream,

Using a clean mortar and pestle reserved for cooking purposes, pound marigold petals. Or, crush with a spoon. Mix the salt, sugar and spices together. Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the slightly beaten yolk and dry ingredients. Cook on low heat. When mixture coats a spoon, add rose water and cool. Top with whipped cream, garnish with fresh marigold petals.

Back to the Kitchen.