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Ostara feast recipes!

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Ostara feast recipes!

Postby Ravencry » Fri Mar 16, 2012 6:59 pm

Ostara Appetizers

Deviled Eggs
INGREDIENTS:
6 eggs
1/2 teaspoon paprika
2 tablespoons mayonnaise
1/2 teaspoon mustard powder

Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg shells, cool and serve

Cream Biscuits

Knead the dough briefly just until it comes together, but don't work it too
much. Also, don't twist the biscuit cutter. The twisting motion seals the edge
of the dough, which can prevent the biscuit from rising completely.

Ingredients:

4 1/2 cups (or more) bleached all purpose flour
2 tablespoons baking powder
1 tablespoon coarse kosher salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups heavy whipping cream
3/4 cup half and half

Preparation:

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Combine 4 1/2 cups flour, baking powder, and salt in large bowl; whisk to blend. Add butter cubes and rub in with fingertips until mixture resembles
coarse meal. Add cream and half and half and stir just until mixture is moistened and begins to clump together. Turn out dough on floured work surface. Knead gently just until dough holds together, adding more flour by tablespoonfuls if dough is very sticky, about 6 turns. Roll out dough to 1/2-inch thickness. Using tines of fork dipped into flour, pierce dough all the way through at 1/2-inch intervals. Using 2 3/4- to 3-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out dough rounds. Transfer dough rounds to 2 ungreased rimmed baking sheets, spacing 1 inch apart. Bake biscuits until light golden brown and tester inserted into centers comes out clean, rotating baking sheets halfway through baking, about 14 minutes Total. Transfer biscuits to cooling racks and cool slightly.

DO AHEAD: Biscuits can be baked 4 hours ahead. Let stand uncovered at room temperature. Place biscuits on ungreased rimmed baking sheets and rewarm in 375°F oven for 5 minutes before serving.

Ostara Peeps Ambrosia Originally posted to Hestias Hearth

Everyone knows "Peeps", those overwhelmingly sweet little marshmallow critters that appear every Spring in the grocery store. Put your leftover Peeps to good use this Ostara, and make them into a delicious ambrosia salad! For the most
colorful results, use yellow or pink Peeps.

Ingredients:

* 1 pkg of 12 marshmallow Peeps (chicks or bunnies)
* 2 cans mandarin oranges
* 2 cans pineapple tidbits
* 1 jar maraschino cherries
* 2 chopped bananas
* 2 C. shredded coconut flakes
* 4 oz. sour cream
* 1 12-oz tub of Cool Whip or other dessert topping

Preparation:

Dice the Peeps into small pieces. Drain the juices from all the fruit. Mix all ingredients together, and allow to chill in the refrigerator for a few hours. Serve as dessert following your Ostara celebration!

Spring Sprout Salad with Homemade Honey Mustard Dressing
Ingredients:
•1 C Mung bean sprouts
•1 C alfalfa sprouts
•2 C baby spinach
•2 green onions, chopped
•1/2 C slivered almonds
•1/2 C dried cherries or craisins
•1/2 C mayonnaise
•2 Tbsp Dijon mustard
•2 Tbsp honey
•A dash of lemon juice
Preparation:
To make the salad, place the baby spinach at the bottom of the plate or bowl, and then add the sprouts. Spread them out so they're not all clumped together. Sprinkle the top with the chopped green onions, the almonds, and the craisins.

To make the dressing, combine the mayonnaise, mustard, honey and lemon juice and mix well. Drizzle over the salad to serve.

* Cook's tip: if you're not crazy about the flavor of mayonnaise, you can reduce the amount you use by a couple of tablespoons.For a healthier and sweeter choice, you can substitute plain white yogurt for the mayo.

Egg-Lemon Soup (Avgolemono Soup)

12 cups chicken broth
1 cup long chicken rice
salt to taste
4 medium eggs, at room temperature
2 Tbsp. cold water
1 1/2 lemons, juiced

Make your favorite chicken soup. Strain broth. Bring to boiling point, stir in rice. Cover and simmer over moderate heat until tender. Salt to taste. Cool soup slightly and blend with the sauce ingredients listed above. Separate the eggs. Beat egg white until stiff. Blend in egg yolks which have been lightly beaten. Then add water and lemon juice, beating until thick. With ladle, add a small amount of hot broth to egg mixture, blending quickly. Pour this into soup and stir well. Serve at once.

Mixed Greens with Raspberry Vinaigrette

3 Tbsp. Raspberry vinegar
1 Tbsp. Dijon mustard
1 tsp. garlic, minced
1/3 cup olive oil
8 cups mixed baby greens

Combine first 3 ingredients in medium bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Place mixed baby greens in large bowl. Toss with enough dressing to coat and serve.

Ostara Main Dishes

Bacon-Swiss Quiche
Ingredients:

1 (9-inch) deep-dish pie crust in tin
12 slices bacon
1 cup shredded Swiss cheese
4 eggs, beaten
1 1/2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon white sugar
1/8 teaspoon cayenne pepper

Directions:

Preheat oven to 425 degrees F (220 degrees C).

Place bacon in a large skillet, and fry over medium-high heat until crisp.

Drain on paper towels, then chop coarsely. Sprinkle bacon and cheese into pastry shell.

In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.

Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

HAM AND SPINACH QUICHE

1 Pillsbury pie crust
1 c. chopped ham
1 c. chopped onion
1 pkg. frozen chopped spinach (10 oz. size)
4-6 eggs, slightly beaten
1 c. milk
1 c. shredded cheese

Place pie crust in quiche pan. Bake in preheated 425 degree oven of 5 minutes, remove from oven. Set aside.
Place spinach in microwave oven in package. Cook on high setting for 6 minutes, remove and drain. Meantime place ham and onion in pie crust. Mix together slightly beaten eggs, milk and cheese. Add spinach and pour into pie crust on top of ham and onion. Bake for 15 minutes at 425 degrees. Then bake for 30 minutes at 300 degrees. Let stand 10 minutes before cutting. Serve in wedges.


SPINACH QUICHE

1 tbsp. and 1 tsp. reduced calorie butter
1 c. onions, diced
1 sm. clove garlic, minced
1 (10 oz.) pkg. frozen chopped spinach
1 c. frozen egg substitute, thawed
3 oz. reduced-fat Swiss cheese, shredded, divided
Dash nutmeg
Dash white pepper
1 med. tomato, thinly sliced

In 9 inch nonstick skillet melt butter, add onions and garlic and saute over medium heat until onions are softened, about 2 minutes. Cook spinach according to package directions and drain thoroughly. Add spinach to skillet, stir. Cook until moisture has evaporated, about 1 minute. Transfer to medium mixing bowl, let cool slightly. Preheat oven to 350 degrees. Add to spinach mixture: egg substitute, half of the cheese, nutmeg and pepper, stir well. Spray 10 inch quiche dish with non-stick cooking spray. Spread mixture in dish, top with tomato slices and sprinkle with remaining cheese. Bake until quiche is set, about 20 minutes.

Irish Stew

4 to 6 servings

1 1/2 lbs Lamb, cut into cubes

3/4 cup sliced onion

2 sliced carrots

2.5 Lbs potatoes … sliced or cubed

Put in bottom of a heavy pan a layer of potatoes , a layer of meat , and a few slices of onion …repeat twice , ending with potatoes on top …season each layer with salt and pepper … add to the pot … 1 bay leaf … pour over the layers : 2 cups boiling stock or water … and two tbs. finely chopped parsley …

Bring to the boil… cover …. simmer gently for 2.5 hours or until meat is tender … Shake pot from time to time to keep potatoes from sticking to the bottom … when done moisture should have been absorbed by the potatoes.

You can also bake in a moderate oven…just watch it closely.
Nice served with fresh green beans / or frozen peas and squash .


Parmesan Crusted Tilapia

*Feeds 2-3 double if necessary

3 -4 tilapia fillets, depending on size

1/4 cup breadcrumbs or 1/4 cup crushed Ritz cracker

1/4 cup grated parmesan cheese

1 tablespoon italian seasoning

1 teaspoon garlic powder

1 tablespoon lemon juice

salt

pepper

garlic powder

olive oil

Thaw and wash tilapia fillets if frozen. Pat dry on paper towels.
Combine crumbs, parmesan, italian seasoning and garlic powder on a plate, mixing well. On a different plate, pour 1 tbsp lemon juice.
Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt (be careful about how much salt is in your parmesan, crumbs, and other seasonings), black pepper, and garlic powder. Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.

Dredge fillet in the parmesan mixture patting it all over to coat.

Place in an oiled baking dish, repeat with remaining fillets.

Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil. Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges are browning (you can sprinkle some more parmesan on top if desired).

Roast Lamb
Ingredients:
•Leg of lamb
•1 C white cooking wine
•2 cloves garlic, minced
•Juice from 2 oranges (or 1/2 C orange juice)
•1 Tbsp. freshly chopped rosemary
•Pepper and sea salt to taste
•Olive oil (about 2 Tbs.)
Preparation:
To make the marinade, combine everything except the lamb in a bowl. Blend it together with a whisk. Pour into a plastic bag and then add the leg of lamb. Seal the bag, and let it sit overnight.

Allow the lamb to reach room temperature before you put it in the oven. Remove from the bag, place in a roasting pan (along with all the marinade juices), and bake on the lower rack at 450 degrees. Roast the lamb until it reaches an internal temperature of about 135, or about an hour.

The secret to a good lamb dish is to not overcook it, so it should still be pink in the middle when it comes out of the oven. Place it on a rack, cover with foil, and allow it to sit in its own juices for about twenty minutes before serving. This will help the roasting process finish without drying out the meat.

Mint Chutney
Prep Time: 15 minutes
Total Time: 15 minutesIngredients:
•3 C. fresh mint leaves, off stems
•1/2 C. fresh cilantro
•1/2 C. fresh parsley
•1/2 C. green pepper, chopped
•1/2 C. red pepper, chopped
•1 small onion, chopped
•1/2 Tsp. sea salt
•A dash of lemon juice
•Water
Preparation:
Throw everything in your food processor or blender and chop until it forms a paste. Add water gradually to thin it out, and continue blending until the water and paste have formed a smooth sauce. Refrigerate if you're not going to serve it right away

Rosemary Potatoes

1 1/2 lbs. small new potatoes
2 Tbsp. olive oil
1/2 tsp. salt
2 cloves garlic, minced
1 1/2 Tbsp. fresh rosemary, chopped

Cover new potatoes with water and bring to a simmer. Cook 5 minutes. Drain and toss potatoes in pan over heat until outside of potatoes are dry. Add olive oil, salt, garlic and fresh rosemary. Place potatoes in a pan, in one layer, and bake in a 350° oven until crispy and browned, about `5-20 minutes. Serve with roasted and grilled meats or poultry


Ostara Desserts!

Blueberry-Ginger Crumble
Ingredients:

2 cups fresh blueberries (or frozen)
1/3 cup white sugar
1 tablespoon lemon juice
1/2 cup flour
1/2 cup rolled oats
1/3 cup packed brown sugar
2 tablespoons ginger chips (minced crystallized ginger)
1/3 cup butter

Directions:
Preheat oven to 350º.

Put the blueberries in a medium-sized glass bowl and rake the edge of a spoon through them to bruise the fruit slightly. Add 1/3 cup white sugar and 1 tablespoon lemon juice; stir, then set aside.

In a second bowl, combine 1/2 cup flour, 1/2 cup rolled oats, and 1/3 cup firmly packed brown sugar. Then stir in 2 tablespoons of ginger chips. Slice the butter into squares and add to the dry ingredients. Use a butter cutter to mix the contents until loose and crumbly.

Stir the blueberries and spread them in the bottom of a glass pie plate. Then sprinkle the crumble topping evenly over the blueberry filling. Bake at 350º for 20-30 minutes, until topping is golden-crisp and filling is bubbly.

Ostara Mint Tea Cakes from Hearth & Home Witchery

4 C. Flour
6 Eggs, beaten
1 C. Granulated Sugar
Crumbled, dried Mint leaves or 1/8 t. Mint flavoring
1 Quart Milk
2/3 C. softened Butter
Glaze:
1 C. Powdered Sugar
2 T. Milk

1.Preheat oven to 350 F.
2.Cream butter and sugar together until light.
3.Beat eggs until very light. Add to butter and sugar mixture.
4.Add mint flavoring - taste. Do you want the mint flavoring stronger?
5.Add milk and mix well.
6.Add flour and mix well.
7.Pour into mini-muffin tins to fill each cup to halfway. Bake for approximately 10 minutes.
8.Allow to cool completely. Remove from muffin tin.
9.Leave tea cakes "upside down" and drizzle with glaze. Garnish with candied violets.

Ostara Egg Hunt Pie Originally posted to Hestia's Hearth
Ingredients:
1 Ready-made graham cracker crust
8 oz. package cream cheese , softened
1 can (14 oz.) Eagle Sweetened Condensed Milk (not evaporated milk)
3/4 cup cold milk
1 pkg. (4-serving size) instant vanilla (or your favorite flavor) pudding and pie filling
1-1/2 cups non-dairy whipped topping, thawed
16 mini chocolate eggs or other holiday candy
Directions:
1. In a large bowl, beat cream cheese until fluffy.
2. Gradually beat in condensed milk until smooth.
3. Add milk and pudding mix; beat on low speed until smooth.
4. Spoon half of filling into crust.
5. Place chocolate eggs evenly over filling. Top with remaining filling.
6. Chill 3 hours.


Baked Egg Custard Recipe
Cook Time: 55 minutes
Ingredients:
2 cups milk, scalded
3 egg yolks
1/4 cup sugar
1/8 teaspoon salt
1/2 cup graham cracker crumbs or cookie crumbs
Preparation:
With a hand-held mixer on low speed, blend together the scalded milk, egg yolks, sugar, and salt. Pour mixture into a baking dish, about 6x10x2-inches. Place in a larger baking pan then add hot water to the larger pan to a depth of about 1 inch. Bake at 325° for 35 minutes. Sprinkle with graham cracker crumbs then bake about 20 to 30 minutes longer, or until set. A clean knife inserted in center should come out clean when egg custard is done.


Custard Pie

1/2 (9 inch) unbaked pie crust
6 eggs
1 cup white sugar
2 cups milk
1 pinch salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1. Beat eggs with a whisk. Beat in sugar, milk, and salt. Pour filling into pie crust. Sprinkle nutmeg and cinnamon on top.
2. Bake at 425 degrees F for 15 minutes.
3. Reduce heat to 350 degrees F, and continue baking for an additional 45 minutes.

Lemon Surprise Bread
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutesIngredients:
•1 package Lemon Poppy Seed Bread mix
•Ingredients to prepare mix as directed
•1/2 C golden raisins
•1 Tbsp orange zest
•1/2 C dried cranberries
•Non-meltable goodies to add into the bread, such as:
•A shiny coin
•A piece of gold or silver jewelry
•A ring
•A polished crystal
•Vanilla ice cream
Preparation:
Prepare the bread mix as directed. Once it's all mixed together, add in the golden raisins, the orange zest, and the cranberries. Finally, fold in a few small treasures, such as a ring, a cleaned coin, or a polished crystal. Be sure you select items that won't melt when you bake it in the oven!

Bake as directed on the package, and then remove from oven. Allow to cool. To serve, slice off pieces, keeping an eye out for the hidden treasures. Top each slice off with a scoop of vanilla ice cream.

Honey and Orange Tea Loaf (Scottish)

6 oz. self rising flour
6 oz. honey
1 oz. margarine
1 large egg
1 tsp. baking powder
6 Tbsp. milk
1 large orange, with rind grated off

Preheat oven to 350°. Grease and line a 2 lb. loaf tin. Cream the margarine and honey together in a bowl, mixing thoroughly. Add the egg and beat vigorously. Sieve the flour, salt and baking powder and add alternately with the milk, to the creamed mixture. Sprinkle in orange rind and mix well. Spoon the mixture into the tin. Bake for 45 minutes. Remove from the oven, glaze with honey and return to the oven for a further 10 minutes. Remove from the tin and cool on a wire rack. Serve sliced and buttered.

Honey Fry Bread

1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
1/2 tsp. baking powder
1 Tbsp. sugar
1/2 cup honey
2 cups vegetable oil, for frying

Mix the flours, salt, sugar and baking powder together. Add about 1/2 cup water and mix well, adding a bit more water if needed to make a stiff dough. Turn out on a lightly floured surface and knead until dough becomes elastic and smooth. Let rest for 10 minutes. Roll out 1/2 inch thick. Cut into squares, strips or circles. Deep fry in very hot oil until golden brown. Drain on brown paper bags or paper towels. Drizzle honey in a very thin stream over bread and serve immediately. Sprinkle with a little cinnamon if desired.

Queen's Biscuits (Biscotti Di Regina)

4 cups flour, sifted
1 cup sugar
1 Tbsp baking powder
1/4 tsp. salt
1 cup shortening
2 eggs, slightly beaten
1/2 cup milk
1/4 lb. sesame seeds

Lightly grease 2 cookie sheets. Sift together in a bowl the flour, sugar, baking powder and salt. Cut in with pastry blender or two knives until pieces are size of small peas. Add shortening and stir in eggs and milk. Make a soft dough. Mix thoroughly together. Break dough into small pieces and roll each piece between palms of hands to form rolls about 1 1/2" in length. Flatten rolls slightly, and roll in sesame seeds. Place on cookie sheets about 3" apart. Bake at 375° for 12-15 minutes or until cookies are lightly browned. Makes 6 dozen cookies.


Ostara Drinks!

Egg Nog

1 Tbsp. sugar
shaved ice (1/2 glass)
1 medium egg
whiskey or rum
1/2 cup milk
nutmeg

Measure one whole wineglass of whiskey or rum, add other ingredients (use whole milk), shake thoroughly and strain. Grate a little nutmeg on top and serve.



Lemonade

2 Tbsp. fresh lemon juice
1 1/2 Tbsp. sugar syrup **
1 cup water

Put the lemon juice, sugar syrup and water in a glass and stir. Add ice to chill. Garnish with lemon slices.

** To make sugar syrup, bring equal parts sugar and water to a boil, stir until sugar dissolves, and remove from heat. Cool before using. Store unused syrup in a covered container in the refrigerator.
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Re: Ostara feast recipes!

Postby firebirdflys » Sat Mar 17, 2012 2:05 am

YUM!YUM! Ravencry...I am coming to your house for Ostara! I especially like the ambrosia with peeps! But it all looks GREAT and so very seasonal...excellent choices. Brightest Blessings for an enlightened Vernal Equinox :D Firebird
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