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This rich ale known as meade is a very old Celtic creation which was used for sacred rituals. It was thought to be a gift of the deities and was used to honor them, especially at Beltane. Many recipes exist, and most are jealously guarded. This short-cut method ignores the lengthy fermentation process.
1/2 gallon water
1-1/2 cups raw honey
1/4 cup lemon juice
1/8 teaspoon nutmeg
1/8 teaspoon allspice, rounded
1/2 cup Everclear (R)
Slowly heat all ingredients together --- except the alcohol --- in a large stock pot. As the honey melts, an oily crust will form on the top of the meade. You can leave it there, for some feel this adds to the full-bodied texture of the meade, while others will tell you to skim it off. Do not allow the meade to come to a roiling boil. When it is well blended, remove from the heat, stirring occasionally until it settles. When it has cooled, add the Everclear (R) and serve.
Prepare and pre-bake a pie shell and have it ready in the pie dish. The pie filling will be warmed but not baked.
1 cup whole milk
1 cup rich cream
1/2 cup or one stick of butter (don't use margarine)
3 tablespoons cornstarch
1-1/2 cups sugar
1/14 teaspoon vanilla
Melt the butter in a wide cooking pan. (The mixture heats more evenly in this than in a taller more narrow pan Traditionalists will 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 the other ingredients, except the vanilla, to the cooking pan.
Stir constantly over medium heat until the mixture becomes thick like a pudding. Remove from 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 just enough to set. Or the pie may be chilled and eaten later.
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
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 yolks and dry ingredients. Cook on low heat. When the mixture coats the spoon, add rose water and cool.
Top with whipped cream, garnish with fresh marigold petals.
1 cup butter
1 cup sugar
1/2 cup honey
2 cups flour
2 tablespoons grated lemon rind
2-1/2 teaspoons lemon juice
1 teaspoon rose water
pinch of basil
6 fresh rose geranium leaves
In a large mixing bowl, cream the butter and sugar until fluffy and light. Add the honey and mix well. Add the eggs, one at a time, beating well after each addition. Gradually add the flour and blend thoroughly with a large wooden spoon after each addition. Stir in the lemon rind, lemon juice, rose water and a pinch of basil --- the herb of love. Line the bottom of a greased nine-by-five-by-three-inch loaf pan with the rose geranium leaves and then pour in the batter. Bake the cake in a preheated 350 degree oven for one hour and fifteen minutes. Remove from oven when done and let stand on a rack for twenty minutes before unmolding. Spread icing or sprinkle sugar on top of the Handfasting Cake just before serving.
Add apiece of sweet woodruff and rosebud with rose quartz and garnet crystals. A very sensual, sexy, summer smell!
Beltane Ritual Potpourri Recipe
45 drops frankincense oil
1 cup oak moss
1 cup dried bluebells
1 cup dried lilac
1 cup dried marigold
1 cup dried meadowsweet
1 cup dried rosebuds and petals
1 cup dried yellow cowslips
Mix the frankincense oil with the oak moss and then add the remaining ingredients. Stir the potpourri well and store in a tightly covered ceramic or glass container.
3 parts Frankincense
2 parts Sandal wood
1 part Woodruff
1 part Rose petals
a few drops Jasmine oil
a few drops Neroli oil
Burn during Wiccan rituals on Beltane (April 30th) or on May Day for fortune and favors and to attune with the changing of the seasons.
And now here is a verse, and some song lyrics, along with a bit of information on herbs and flowers and their influences on aeries... The first one (below) is an (edited) old folk song from Cornwall, Great Britain. The original lyrics' sentiments in this song were somewhat Christianized, so I have edited it to a more Pagan flavor. The song reflects the Beltane themes of courtship, fresh flowering, honey ale, dairy foods, and making merry.
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