Saturday, January 23, 2016

Pagan Recipes

Pagan recipes has been opened in 2011 and is still a work in progress - there are still many traditional recipes that wait to be gathered and - most of all, tested.

All recipes that are posted have been tested either by me or by friends, to make sure that the quantities are correct and the preparation method true. They are not recipes that were simply copied and pasted from all over the internet, but original traditional recipes. Some of these recipes have been collected from various original sources in their respective European country of origin.

Most of the time these recipes will have in the title "Old World" to show that they are original old-time traditional dishes for their respective Sabbat celebration.

Please refer to the "Guide to Sabbat feasts" below for more information, so even if you do not have all the ingredients or the time needed for the traditional recipe, you will still use the ingredients that specific Sabbat requires depending on the wheel of the year time it is held.

Be aware that if the recipe has "vegetarian" in the title, it means that it will not contain meat or fish, but might contain dairy, eggs or honey. If the recipe has "vegan" in the title, it will not contain any animal or living being origin food, and will be strictly plant based.

If you have a traditional recipe you would like to share, please contact me and it will be tested and shared.

Any products advertised on the side bar are products that I have myself used and tested and are GMO free and mostly organic; the labeling gives you all the information you need and I had a good experience with them.

I will soon make a youtube channel that I hope will help even more in giving you information on how to cook for the Sabbats.

Please do not copy the content of this website without permission. Respect the work that was put in building this collection of traditional recipes. It took time and effort to gather the original recipes and to test them.



Short guide to Sabbat cooking


When cooking for the Sabbats, there are a few things you need to keep in mind.First, the Wheel of the Year originated in Europe. So the Sabbats will be in tune with the rythms of nature of a temperate zone.

Because of this, each Sabbat has a specific group of foods that are pertaining to it. There are many "pagan recipes" out there that give you recipes that have bell peppers and tomatoes among the ingredients in a recipe for Beltane, for example. Even if nowadays we do have bell peppers and tomatoes not just in May, but even in winter, in the old times there was no such thing. Of course, you will say, that was then and this is now. But then, why do you even care about celebrating the Sabbats? 

Jokes aside, here is a small guide when it comes to cooking for the Sabbats. The name of the respective Sabbats used in this website are the Celtic-ancestry ones. These names of course are different in various countries of Europe, but for the ease of the neo-Pagan community, I thought that the Celtic names are just fine.

Imbolc

It is the time of the year when the seeds in the ground start stirring. And will start slowly germinate by the spring equinox.
Everything that pertains to grain and liquids, and some roots. Smoked and preserved meat and fresh venison is also part of this Sabbat, as by now what is left of everything that was sacrificed in late fall is meat that was preserved, and any fresh meat was coming from hunting (unless a sick or old animal was sacrificed). So, for Imbolc, use wheat, rice, barley, beans, peas, corn, millet, carrots, potatoes, cabbage (cabbage was kept in root cellars either raw, or pickled in brine or vinegar), sausage (in casing) smoked ham, smoked meat, venison.

Ostara 

The seeds are sprouting, and in many places the greens are up and about already, hurrying to grow and bloom so they can be fertilized. Ostara's staple food though are the eggs and the fresh green things. As meat, mostly the lamb and rabbit. Eggs, dandelion leaves and other green leaves, lettuce, green onions, lamb, rabbit.

Beltane

The blooms are opened, and ready for pollenization. The animals are mating. The green leaves are strong and succulent. This is the celebration of fertility.Spinach, watercress, strong green leaves, dairy, meat (preferably grilled as it's the biggest Fire celebration of the year) and wine are the foods for Beltane.

Midsummer

Midsummer has to have a ritual bread made out of the first wheat harvest. Cherries, strawberries, apricots, radishes, green beans, sweet peas, cucumbers - and mead made out of the first honey of the year are served at this time.

Lammas (Lughnasadh)

Is the second harvest. Now the vegetables and fruit are all aplenty. Tomatoes, bell peppers, egg-plant, cucumbers, yellow beans, zucchini, watermelon, some early grapes, berries, cauliflower, are to be served now.

Mabon

The last and more bountiful harvest. The second harvest of wheat, the vineyards are being harvested too. Grapes, squashes, cabbage are the staple for Mabon. Together with new wine and meat - mostly goat and sheep.

Samhain

Preparation for the winter to come. The last remnants of the harvest. Pumpkins, corn, honey, syrup, jams and preserves. Wine or mead.

Yule

The winter has set. By this time the root-cellars are full. The fruit hard alcohol is ready. The last animal sacrifices are made to fill the cellars with meat preserved for winter. That also means that there will be fresh meat on the feast table. Potatoes, carrots, black radishes, turnips, cabbage, pickles and various pickled vegetables, hard fruit alcohol. Yule is the other celebration that HAS to have the ritual bread on the table.