Imbolg-2 February
Full Ice Moon- 9 February 9:49am ET
Lupercalia-circa 14 February
New Moon- 24 February 8:36pm ET

The days are slowly lengthening, deep under the cold, white blanket of snow the Earth is beginning to quicken. Foods to feature for your Imbolg celebration features, seeds, spiced, dark, rich…Add to that heat, solar, bring the coming Sun into your feast.

With the celebration of Imbolg comes, for some, that celebration mid-February, call it what you wish, think of it as you wish however perhaps this year take that time where it’s promoted to show how much you love someone else and instead reflect it to yourself. Take this time to pamper, love and nourish yourself. As the days lengthen begin to consider cleansing your system of the rich, heavy foods eaten through out the winter. Begin to eat some nourishing broths, some fresh squeezed lemon or lime in water to cleanse the liver or kidneys; add garlic, fresh sprouts you can grow right in your kitchen in a few days and herbs to your meals that will boost your immune system.

Something dark, sweet and rich to warm one’s insides…

French Style Hot Chocolate

4 oz. unsweetened chocolate
4 C milk
3/4 C half and half
1/2 C sugar
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup heavy cream, whipped for garnish

Melt chocolate in 1 cup of milk, over low heat, stirring constantly.
Gradually add remaining milk and half and half, followed by remaining
ingredients, except extracts. Cook over medium heat, stirring constantly,
until completely heated. Serve topped with whipped cream and sprinkled with
additional nutmeg. Makes 5 Cups

SOURCE: unknown

This is an adapted version of my grandmother’s recipe, she preferred 1 cup of honey, I like the flavor and richness that the molasses adds and prefer to cook these with sugar as honey burns easily at high temps. If honey is your preference then add 1/2c. honey in place of the sugar. Let these cool completely, store in an airtight container, the flavor of the spices will come through the next day.

Date Bran Muffins

6c. bran cereal
1 lb chopped dates
2c. boiling water
1c. butter, softened
1/2c. molasses
3/4c. demerara sugar (or 1/2c. honey)
1qt buttermilk
5c. white whole wheat flour
5 tsp baking soda
2TB ground cinnamon
1TB ground ginger
2 tsp ground nutmeg
1 tsp ground cloves
1 tsp sea salt
5 eggs

Pour boiling water over bran cereal and dates and let stand. Cream butter with molasses and sugar, sift dry ingredients together and add to butter alternately with buttermilk. Stir in bran-date mixture. Beat in eggs. Bake in greased muffin tins in 400* oven for 15 min.
Makes about 4-6 dozen muffins

Rising Sun Roasted Chicken

1 roasting chicken
olive oil
½ an onion
½ lemon
3 cloves garlic, crushed
1 tsp dried thyme
sea salt and pepper, to taste

Rub chicken with olive oil, herbs, salt and pepper. Take crushed garlic and stuff under skin. Stuff the cavity with onion and lemon. Roast 375* until internal temp reaches 180*. Depending on weight of chicken 1hr 15min- 1hr 45min

This is a broth ideal for base in soups or served straight.

Garlic Broth

2 quarts (8c.) water
1 1/2 tablespoons extra-virgin olive oil
4 whole heads garlic, cloves peeled
1 bay leaf
1/4 teaspoon dried thyme
Pinch dried sage
Sea Salt to taste (optional)

Add all above ingredients into a pot. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Strain.

Creamy Date Pudding with Walnuts

2 cups cold water
2/3 cup instant non-fat dry milk powder
1 large egg
generous 1/2 cup pitted dates, cut in half
2 tablespoons honey
2 1/2 tablespoons cornstarch
1/2 teaspoon vanilla extract
½ tsp ground cardamom
1/4 cup finely chopped walnuts

Put all the ingredients, except the walnuts, into a food process fitted
with a steel blade. Process until the dates are finely chopped. Pour
the mixture into a 2 1/2-quart saucepan. Cook the pudding, stirring
constantly, over medium heat until the mixture thickens and just comes
to a boil. Remove the pan from the heat and pour the mixture into
individual bowls. Sprinkle the walnuts on top. Allow the puddings to
cool slightly at room temperature, then refrigerate. Serve chilled

SOURCE: unknown

_________________
By Stephanie Lowell-Libby ©Copyright 2009