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Mabon/Samhain recipes?


In looking for some good harvest recipes, I wanted to find some with magical intent.  Not finding any, I have come up with one of my own. More to follow.  What are some of yours?

                                    Witch’s Stew

  • 2 tablespoons vegetable oil
  • 3 lbs. lamb cubed
  • 1 medium onion (chopped) - for protection and weight loss
  • 6 potatoes, preferably Yukon gold (peeled and quartered) - protection and compassion
  • 2 cups chicken broth
  • Salt - (to taste) - for grounding and protection
  • ground pepper (to taste) - for protection and purification
  • 1/2 tsp thyme - for love, psychic awareness and purification
  • 1/2 tsp rosemary - for protection, conscious mind, healing and love

In your  cauldron, dutch oven or wide pot heat one teaspoon of the oil  (avoid using an aluminum pot)
Divide lamb into 3 batches and brown, set aide into a bowl.  Wipe pot and add another tsp oil between each batch
Heat remaining oil and saute onion until golden brown (10-15 minutes)
Add meat and juice, stir clockwise (doesil)
Bring to a boil then let simmer for a  minimum of 1 1/2 -2  hours
Add potatoes and broth, stir clockwise
add salt, pepper, thyme and rosemary, stir clockwise
Bring to a boil then let simmer for another hour
After looking at the magical properties of most of these ingredients its no wonder they call this a comfort food.

You might also want to add

  • 1 cup butternut squash, cubed - for spirituality
  • 1 cup sweet potato - for love, sex
  • 1 large carrot, sliced - for sex
  • 1 cup peas - for love

Rack of Lamb (with mint relish)
Lughnasadh Recipes


Brigid’s Blackberry Pie
4 cups of fresh blackberries (thawed frozen berries are ok)
11/2 cups sugar
1/3 cup flour
1/4 teaspoon cinnamon
1/8 teaspoon of salt
1 unbaked pie crust

Preheat oven to 325 degrees F. Line a deep pie dish with the pie crust or purchase a commercially-made one. Set aside. Mix all other ingredients together in a large mixing bowl. If it appears too “wet,” mix in a little more flour (about 2 tablespoons). Turn the fruit into the pie shell and dot with butter or margarine. You can bake the pie as is, or cover it with another pie crust. Then score the top several times with a sharp knife. Bake for 1 hour, or until the top crust is a golden brown. Taken from Edain McCoy’s book “The Sabbats- A New Approach to Living the Old Ways”

1/2 cup butter
3 tablespoons molasses
1 cup milk
4 cups all purpose flour
3/4 cup sugar
3 teaspoons ground allspice
2 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon salt
1/2 cup raisins
Preheat oven to 350 F. Melt butter, add molasses and milk, and cool. Sift together flour, sugar, allspice, baking powder, baking soda, and salt. Stir raisins and mix well. Pour into buttered pan, 13X9X2, baking for 30 minutes.

Perfect Corn Bread
1 cup sifted all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow corn meal
2 eggs
1 cup milk
1/4 cup shortening
Sift flour with sugar, baking powder, and salt; stir in cornmeal. Add eggs, milk, and shortening. Beat with rotary or electric beater till just smooth. (Do not overbeat.) Pour into greased 9x9x2 inch pan. Bake at 425 degrees for 20 to 25 minutes. Corn Sticks: Spoon batter into greased corn-stick pans, filling 2/3 full. Bake in hot oven (425) 12 to 15 minutes. Makes 18.

Cawl Cynhaeaf – Harvest Broth
2 1/2lbs. Welsh neck of lamb (or 2 1/2lbs of cubed lamb)
1/2lb peas
1/2lb broad beans
1 medium carrot
1 onion
1 small turnip
1 small cauliflower
5 sprigs of parsley
1 qt. water
salt and pepper

Remove as much fat as possible from the meat. Place the meat in a large saucepan and cover with the water.Bring to the boil and skim any fat from the surface of the liquid. Shell the peas and beans. Peel and dice the carrot, onion and turnip. Add the vegetables, except the cauliflower, to the meat. Season. Cover the saucepan and simmer slowly for 3 hours. 30 minutes before serving the broth, cut the cauliflower into sprigs and add to the saucepan. Serve hot decorated with sprigs of parsley. From: Country Cookery – Recipes from Wales by Sian Llewellyn.

1 whole camel, medium size
1 whole lamb, large size
20 whole chicken, medium size
60 eggs
12 kg rice
2 kg pine nuts
2 kg almonds
1 kg pistachio nut
110 gallons water
5 lbs black pepper
1 Skin, trim and clean camel (once you get over the hump), lamb and chicken.
2 Boil until tender.
3 Cook rice until fluffy.
4 Fry nuts until brown and mix with rice.
5 Hard boil eggs and peel.
6 Stuff cooked chickens with hard boiled eggs and rice.
7 Stuff the cooked lamb with stuffed chickens.
8 Add more rice.
9 Stuff the camel with the stuffed lamb and add rest of rice.
10 Broil over large charcoal pit until brown.
11 Spread any remaining rice on large tray and place camel on top of rice.
12 Decorate with boiled eggs and nuts.
13 Serves a friendly crowd of 80-100.