Monday, September 28, 2009
A big thank you to everyone who purchased some of our goodies! See you all next year.
Thursday, August 27, 2009
The Lexington-Bluegrass Pagan Pride day is being held on September 19, 2009, from 10:00 a.m. to 6:00 p.m. It is will be held at the Unitarian Universalist Church, 3564 Clays Mill Road, Lexington, KY 40503.
Your two ever persistent kitchen witches will be there this year selling goodies and scouting for new members. Please come by and see us. We have our new little cookbook finished! Check out our Exploding Frogs (you'll have to stop by to see these), Herb Gathering Spell Kits, Wassail Spice Mix and a few food and drink samples too.
Our hope is to recruit some new and dedicated members to our little Circle; or as Bet says, "we are really more of a Line right now". It is difficult for two people to form a circle I suppose.
Tuesday, May 19, 2009
Wednesday, October 29, 2008
- Ajoblanco with Grapes
2 garlic cloves, peeled
4 oz bread crumbs
5 fl oz extra virgin olive oil
1 quart ice-cold water
Soak the bread crumbs in water. Pound the peeled garlic cloves and salt together in a mortar. Squeeze off any excess water from the bread crumbs, then add them to the garlic/salt mixture. If you are making it by hand, continue using a mortar or a round bowl. Otherwise, only use a blender from this point onward. Add the almonds and blend to a smooth paste. Slowly add the oil so that it emulsifies. Now add the vinegar and continue blending until the paste is spongy. Finally, stir in the ice-cold water until you achieve the desired consistency.
Chill until serving time. Before serving, check the seasoning and add more salt or vinegar if needed. Pour into the serving dish and garnish with the muscatel grapes.
- I am sticking to a tapas type menu and along with the soup we are having blue cheese stuffed olives, roasted red peppers mixed with feta, cured ham, assorted cheeses warm bread and mead. Yum.
Friday, August 15, 2008
This recipe comes from the Almond Board of California and is a perfect snack for Mabon.
1/4 cup salted butter
1/3 cup hot pepper sauce
1 Tbls. Worcestershire sauce
1 1/2 tsp. garlic powder
1 1/2 tsp. salt
1 tsp. dry mustard
4 cups whole natural almonds
Preheat oven to 350 degrees. Melt butter over low heat and stir in pepper sauce, Worcestershire sauces, garlic powder, salt and dry mustard. Toss almonds in mixture and place on large roasting pan. Bake 40 to 50 minutes stirring occasionally until all the liquid is absorbed. Cool. Store in an airtight container.
Friday, August 1, 2008
- My garden is currently overrun with acorn squash plants. My husband and I love them and are always looking for new ways to make them. Here is a recipe that is wonderful for your acorn squash. By the way, if you have grown lots of acorn squash it will keep long in to the winter if you store it in your basement or anywhere cool and away from light.
2 acorn squash, halved crosswise and seeded
1/4 teaspoon salt
2 tablespoons melted butter
2/3 cup chopped pecans
2 tablespoons maple syrup plus more to drizzle (use the real stuff here)
1/2 teaspoon fresh or 1/4 teaspoon dried thyme leaves
4 oz. log goat cheese
Heat oven to 375F. Sprinkle inside of squash halves with salt and brush with melted butter. Turn upside down on baking sheet and bake 30 minutes.Stir together pecans, maple syrup and thyme. Turn squash upright on baking sheet. Reserving about 3 tablespoons pecan mixture, fill hollow of each squash with remaining pecan mixture. Slice goat cheese crosswise into four equal rounds. Place a round of cheese in hollow of each squash and sprinkle with reserved pecan mixture.Bake 10 minutes more. Drizzle with more syrup as desired and serve.
Thursday, July 31, 2008