|
|
Ostara Recipes
---------------------------------
Some of my favorite recipes are for Ostara.
----------------------------------------------------------------------------
breakfast-couscous
recipe
This
recipe is perfect for eating with kids after they have hunted their eggs.
3/4 cup
water
1/4 cup orange
juice
1/2 cup couscous
1 teaspoon orange zest
1 tablespoon honey
1 tablespoon apple juice, frozen concentrate
1 dash cinnamon
Combine
all of the ingredients in a 1-qt. microwaveable casserole dish.
Cover.
Nuke on high until liquid is absorbed and the couscous is tender,
5
to 6 minutes. Let stand, covered, for 1 minute more.
Makes 2 servings
------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
KIWI
COOLER
This is a great drink to serve during or after ritual. The green colors are perfect for the Equinox. Green and yellow just scream spring.
8
kiwis, peeled and chopped
4 cups Sprite
Juice of 2 oranges
Ice cubes
Pulse
the kiwis in a blender until smooth, strain the juice. Place the kiwi juice,
Sprite and orange juice in a pitcher and stir to combine. Fill each glass with
ice and divide the mixture among the glasses
Pea
Salad
This Salad will do great if the
sandwiches are not your style. Green again for that spring feeling.
Ingredients
8 eggs
8 slices bacon (optional)
2 heads romaine lettuce-
rinsed, dried and torn into bite
1 (16 ounce) package frozen
green peas
2 cups mayonnaise
1/8 cup skim milk
3 tablespoons white sugar
3 cups shredded Cheddar cheese
Directions
1 Peel. Slice egg with an egg slicer, or just crumble.
2 Place bacon in a large
skillet. Cook, turning frequently, over medium high heat until evenly browned.
3 Spread Romaine lettuce
evenly over the bottom of a 9x13 inch baking dish. Layer crumbled bacon, thawed
peas, and eggs over the lettuce.
4 In a small bowl, mix
together mayonnaise, milk, and sugar until smooth. Pour evenly over salad, and
top with cheese. Chill in the refrigerator for 2 hours. Serve.
------------------------------------------------------------------------------------------------------------------------------------------------------
A great side dish for your Equinox dinner.
INGREDIENTS:
1 bunch medium asparagus
1/4 cup butter
juice from 1 lemon
freshly grated Parmesan cheese
freshly ground pepper
PREPARATION:
1. Blanch asparagus in boiling water for 3 minutes.
2. Strain and run under cold water to stop the cooking process.
3. Melt butter, and mix with lemon juice.
4. Place asparagus in a baking dish, drizzle butter and lemon juice mixture over
top.
5. Sprinkle cheese, and cracked black pepper to taste.
6. Place in a preheated 350 degree oven.
7. Bake for 20-25 minutes until tender.
--------------------------------------------------------------------------------------------------------------------------
CHICKEN
WITH MUSTARD CREAM SAUCE
This is a great main dish with a lovely yellow sauce.
4
chicken breasts, skinless and boneless
2 tablespoons olive oil
1 tablespoon butter
2 green scallions, sliced
1 garlic clove, minced
1/2 cup white wine
1/2 cup heavy cream
3 tablespoons Dijon mustard
Salt and pepper
Place
chicken breast under plastic wrap and flatten using mallet, rolling pin, or a
glass bottle. Season breasts with salt and pepper. In heated skillet add olive
oil and butter. Add chicken and cook over a medium heat until golden brown on
both sides. Remove chicken to a plate and cover with foil to keep warm. Add
scallions and garlic to same skillet. Sauté quickly and add white wine. Boil
rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast
to pan and simmer gently until just heated through.
--------------------------------------------------------------------------------------------------------------------
Herb
Roasted Rack of Lamb
Lamb is perfect for Spring, and with the herbs it’s delicious for
the Spring Main Dish.
1/2 cup butter or margarine
1 teaspoon Ground Mustard
1/2 teaspoon Ground Ginger
1/2 teaspoon Marjoram Leaves
1/2 teaspoon Basil Leaves
1/4 teaspoon Garlic Powder
1. Arrange racks of lamb, ribs up and bones criss-crossed.
Tie in place with kitchen string and place on rack in roasting pan.
2. Melt butter in small saucepan and add remaining ingredients.
Stir to combine. Brush all surfaces of lamb with butter mixture.
3. Roast in 350 degree F oven 40 to 50 minutes, brushing with
seasoned butter every 10 minutes.
4. Place on serving platter
Makes 7 to 8 servings, 2 ribs each
--------------------------------------------------------------------------------------------------------------------------
Carrot Snack Cake
This
cake is great for either ritual or a dessert!
·
1/4
cup margarine, softened
·
1/2
cup sugar
·
1
egg
·
1/4
cup skim milk
·
1/2
teaspoon vanilla
·
1/2
cup finely shredded carrot
·
1
cup all-purpose flour
·
1-1/4
teaspoons baking powder
·
1/4
teaspoon ground cinnamon
·
1/8
teaspoon salt
·
Dash
ground nutmeg
·
Nonstick
spray coating
·
2
teaspoons sifted powdered sugar
In a medium mixing bowl beat margarine and sugar until blended.
Beat in egg, milk, and vanilla. Stir in carrot.
In another bowl combine flour, baking powder, cinnamon, salt,
and nutmeg. Add to carrot mixture and stir until blended.
Spray an 8x8x2-inch baking pan with nonstick spray coating. Pour
batter evenly into pan.
Bake in a 350 degrees F. oven for 20 to 25 minutes or until a
toothpick inserted near the center of the cake comes out clean. Cool on wire
rack. (If desired, remove from pan after cooling 10 minutes. Then, cool
completely.
Place a paper doily on top of the cake. Lightly sift the powdered sugar evenly over the doily. Then, carefully remove the doily. Makes 9 servings.
Lemon Balm Sugar Crisps
This cookie is also good for ritual.
Ingredients
1/2 cup shortening
1/2 cup butter
1/2 cup sugar
1 cup powdered sugar
2 tbls lemon extract
1 tsp baking soda
1 tbls lemon zest
3 tbls lemon juice
2 tbls dried lemon balm, crumbled
2 eggs
2 1/2 cups flour
Combine all ingredients in a
large mixing bowl. Blend until stiff dough forms. Sprinkle 1/2 cup additional
sugar onto a clean surface suitable for rolling dough. Roll out dough and cut
into desired shapes. Bake at 350'F for 8-10 minutes.
-------------------------------------------------------------------------------------------------------------------------------------------
------------------------------------------------------------------------------------------------------------------------------------------------------
KEY
LIME CHEESECAKE
Green is the color of spring.
5
tablespoons butter, melted
2 cups, plus 2 tablespoons sugar
1 cup graham cracker crumbs
1 envelope unflavored gelatin
3/4 cup key lime juice
4 eggs, at room temperature
2 egg yolks, at room temperature
2 tablespoons grated key lime zest
1 pound cream cheese, at room temperature
2 egg whites, at room temperature
Pinch of salt
2 cups sweetened whipped cream
1 cup simple syrup, (1 cup sugar, 1 cup water heated until sugar dissolves)
Rind of 2 limes, julienned
12 sprigs of fresh mint
In
a mixing bowl, combine the melted butter, 2 tablespoons of the sugar and graham
cracker crumbs. Mix well. Press the crust firmly over the bottom of a 9-inch
spring form pan. Set aside. In a saucepan dissolve the gelatin the key lime
juice, about 5 minutes. Add 1 1/4 cups of the sugar, eggs, egg yolks and lime
zest. Mix well. Over medium heat, cook until the mixture thickens and is pudding
like, about 7 to 8 minutes. Remove from the heat. In the bowl of an electric
mixer, fitted with a paddle attachment, beat the cream cheese until smooth. With
the mixer running, add the lime mixture slowly and beat until smooth. Remove the
mixture and turn into a bowl and cool completely. Cover with plastic wrap and
refrigerate until chilled, stirring every 10 minutes. In a bowl of an electric
mixer with a whip attachment, place the egg whites and remaining 1/4 cup of the
sugar. Whip on medium high until stiff peaks form. Remove the lime and cheese
mixture from the refrigerator. Fold the egg whites into the lime mixture and
blend thoroughly. Pour the mixture into the prepared crust. Cover with plastic
wrap and refrigerate until set, about 4 hours. Remove from the refrigerator. Run
a sharp knife along the sides of the pan and remove the spring-form. Spread the
whipped cream evenly over the top of the cake. For the candied zest: In a
saucepan over medium heat, combine the simple syrup and the lime zest. Bring the
liquid to a simmer and cook for 3 to 4 minutes. Remove the zest from the liquid
and cool on parchment paper. Cut the cake into individual servings. Garnish with
candied lime zest and mint sprigs.
Yield:
10 servings
-------------------------------------------------------------------------------------------------------------------------------------------