The Mystical Cauldron

Beltane 2010 Edition




Table of Contents

Beltane

Edible Flowers

Beltane Crafts

Beltane Recipes



Beltane

It goes without saying that Beltane is a most magickal day...after all, it is the day that we celebrate the marriage of the God & Goddess. Of course beyond that, are myriad reasons to celebrate. Spring is fully in blossom and we are inching our way toward Summer. The days are mild and so are the nights. The storms that come now are wild but so is our passion. Beltane is the perfect time to look at our own lives and see the parallel between it and Nature (or between our life and that of the Lord and Lady).

If you are in a newly formed relationship... REJOICE, as this is a most wondrous time to begin a new phase of life. Think of all the discoveries you will have together, the joys, the sorrows, the ups and downs, the lovemaking and the making up. All of these are good and joyous things (yes, even the 'unhappy' times). If, by chance, you have been in a relationship for a while and it now feels like a comfortably broken in pair of jeans, this is also a time to rejoice. Even if the bonfire has seemed to burn low, don't discount those embers that are still burning hot. Take the time to look at your partner and remember what drew you to them in the first place. Maybe it was the sparkle in their eyes when they smiled at you or that shiver that ran up your spine when you saw them. Perhaps it was the love and passion you felt for each other every time you met or touched. Or maybe, it was that inexplicable feeling that you had finally found your other half and you were "home" at last.

Celebrate the day and go "a-maying", or dance the Maypole, or jump the Beltane fire, make a wreath of flowers and give it to someone, make a May Basket and hang it on your neighbor's door as a lovely May Day surprise. However you choose to celebrate the day, revel in the magick of it and the renewal it brings us each and every year.



Edible Flowers for Beltane 

from (http://homecooking.about.com/library/weekly/blflowers.htm)

Common Name Botanical Name What it looks like Comments
Angelica Angelica archangelica May be skin allergen to some individuals. Good with fish and the stems are especially popular candied. Tastes like: celery-flavored.
Anise Hyssop Agastache foeniculum Tastes like: sweet, anise-like, licorice
Apple Malus species Eat in moderation; may contain cyanide precursors. Tastes like: delicate floral flavor
Arugula Eruca vesicaria Tastes like: nutty, spicy, peppery flavor
Basil Ocimum basilicum Tastes like: different varieties have different milder flavors of the corresponding leaves. Tastes like: lemon, mint.
Bee Balm Monarda species Used in place of bergamot to make a tea with a flavor similar to Earl Grey Tea.
Borage Borago officinalis Taste like: light cucumber flavor.
Burnet Sanguisorba minor Tastes like: faint cucumber flavor, very mild
Calendula* Calendula officinalis Tastes like: spicy, tangy, peppery, adds a golden hue to foods poor man's saffron,
Carnation Dianthus caryophyllus Tastes like: spicy, peppery, clove-like
Chamomile* Chamaemelum nobile Tastes like: faint apple flavor, good as a tea
Chicory* Cichorium intybus Tastes like: mild-bitter taste, something like endive. Buds can be pickled.
Chives (Garden ) Allium schoenoprasum Tastes like: mild onion flavor.
Chives (Garlic) Allium tuberosum Tastes like: garlicky flavor
Chrysanthemum Chrysanthemum coronarium Tastes like: slight to bitter flavor, pungent
Citrus (Lemon) Citrus limon Tastes like: waxy, pronounced flavor, use sparingly as an edible garnish, good for making citrus waters
Clover Trifolium species Raw flower-heads can be difficult to digest.
Coriander Coriander sativum Tastes like: slightly lemony combination of sage and citrus
Cornflower* (Bachelor's Buttons) Centaurea cynaus Tastes like: sweet to spicy, clove-like
Dandelion* Taraxacum officinalis Tastes like: very young buds fried in butter taste similar to mushrooms. Makes a potent wine.
Day Lily Hemerocallis species Many Lilies (Lillium species) contain alkaloids and are NOT edible. Daylilies may act as a laxative. Tastes like: sweet, crunchy, like a crisp lettuce leaf, faintly like chestnuts or beans
Dill Anthum graveolens Tastes like: lighter and more subtle than Dill Seed
English Daisy* Bellis perennis Tastes like: tangy, leafy
Fennel Foeniculum vulgare Tastes like: sweet, licorice flavor.
Fuschia Fuchsia X hybrida Tastes like: slightly acidic
Gardenia Gardenia jasminoides Tastes like: light, sweet flavor
Gladiolus* Gladiolus spp Tastes like: similar to lettuce
Hibiscus Hibiscus rosa-sinensis Tastes like: slightly acidic, boiled makes a nice beverage
Hollyhock Alcea rosea Tastes like: very bland, nondescript flavor
Honeysuckle Lonicera japonica Berries are highly poisonous. Do not eat them!
Hyssop Hyssopus officinalis Tastes like: bitter and slightly minty. Should be avoided by pregnant women and by those with hypertension and epilepsy.
Impatiens Impatiens wallerana Tastes like: very bland, nondescript flavor
Jasmine Jasminum sambac Tastes like: delicate sweet flavor, used for teas
Johnny Jump-ups Viola tricolor Contains saponins and may be toxic in large amounts. Tastes like: sweet to bland flavor
Lavender Lavandula species Lavender oil may be poisonous. Tastes like: floral, slightly perfumey flavor
Lemon Verbena Aloysia triphylla Tastes like: lemony flavor, usually steeped for tea
Lilac Syringa vulgaris Tastes like: lemony, floral, pungent
Mallow Malva sylvestris Tastes like: sweet, delicate flavor
Marigold Tagetes tenuifolia Tastes like: spicy to bitter
Marjoram Origanum majorana Tastes like: marjoram
Mint Mentha species Tastes like: the species of mint it is from.
Mustard Brassica species Eating in large amounts may cause red skin blotches.
Nasturtium Tropaeolum majus Buds are often pickled and used like capers. Tastes like: sweet, mildly pungent, peppery flavor
Okra Abelmoschus esculentus Tastes like: similar to squash blossoms
Pansy Viola X wittrockiana Tastes like: very mild sweet to tart flavor
Pea Pisum species Tastes like: slightly sweet and crunchy and they taste like peas. The shoots and vine tendrils are also edible, with a delicate, pea-like flavor. Flowering ornamental sweet peas are poisonous. DO NOT EAT THEM.
Pineapple Guava Feijoa sellowiana Tastes like: similar to the ripe fruit of the plant, flavorful
Primrose Primula vulgaris Tastes like: bland to sweet flavor. Birdseye Primrose (P. farinosa) causes contact dermatitis.
Radish Raphanus sativus Tastes like: milder, sweeter version of the more familiar radish heat
Redbud Cercis canadensis Tastes like: mildly sweet
Rose Rosa rugosa or R. gallica officinalis Tastes like: sweet, aromatic flavor, stronger fragrance produces a stronger flavor. Be sure to remove the bitter white portion of the petals. Rose hips are also edible.
Rosemary Rosmarinus officinalis Tastes like: pine-like, sweet, savory.
Runner Bean Phaseolus coccineus Tastes like: nectar, bean-like
Safflower* Carthamus tinctorius Another "poor man's saffron" without the pungent aroma or strong flavor of the real thing
Sage Salvia officinalis Sage should not be eaten in large amounts over a long period of time. Tastes like: varies by type.
Savory (Summer) Satureja hortensis Tastes like: clean, piney and slightly peppery
Scented Geranium Pelargonium species Tastes like: varies with differing varieties from lemon to mint. Citronella variety may not be edible.
Snapdragon Antirrhinum majus Tastes like: bland to bitter flavor... peppery
Society Garlic Tulbaghia violacea Tastes like: a very mild garlic flavor
Squash Blossom (Zucchini Blossom) Cucurbita pepo species Tastes like: sweet, nectar flavor.
Sunflower* Helianthus annus Tastes like: leafy, slightly bitter. Lightly steam petals to lessen bitterness. Unopened flower buds can be steamed like artichokes.
Thyme Thymus vulgaris Tastes like: lemon, adds a nice light scent.
Tuberous Begonia Begonia X tuberosa ONLY HYBRIDs are edible. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidney stones, or rheumatism. Further, the flower should be eaten in strict moderation. Tastes like: crisp, sour, lemony
Voilet Viola species Tastes like: sweet, nectar
Yucca Yucca species Only the petals are edible. Other parts contain saponin, which is poisonous. Large amounts may be harmful. Tastes like: crunchy, fresh flavor

*Only the petals of these composite flowers are edible. The pollen of composite flowers is highly allergenic and may cause reactions in sensitive individuals. Sufferers of asthma, ragweed, and hayfever should not consume composite flowers, and may have extreme allergies to ingesting any flowers at all.

Flowers to Avoid

Some flowers in particular to be avoided are: azalea, crocus, daffodil, foxglove, oleander, rhododendron, jack-in-the-pulpit, lily of the valley, poinsettia and wisteria. See a more complete list at HomeCooking.About.com




Beltane Crafts

Bagel Bird Feeder


You will need...

A Bagel, Peanut Butter, Bird Seed, Yarn or String

Directions:

1. Cut the bagel in half.

2. Spread peanut butter on a bagel half.

3. Dip peanut butter-covered side of bagel into bird seed.

4. Run a length of yarn or string through the center of the bagel and tie it into a loop.

5. Hang outside on a tree branch or fence.

6. Have fun watching the birdies eat!

---------------------------------------------------

Pinwheels


Parental supervision is recommended due to the straight pins!

To make 1 pinwheel, you will need...

Colored plastic file folder - letter size, Ruler , Thin line marker, Scissors, Needle, Straight Pin, Unsharpened pencil with eraser, Dime
Directions:

1. Lay the folder out flat.

2. Mark and cut a 4 1/2" square out of the plastic file folder.

3. Place the dime in the middle of the square. Trace around it.

4. Cut diagonally from one corner towards the opposite corner. Stop cutting when you reach the mark you made from the dime.

5. Repeat for following 3 corners. And you will have 4 cot sections.

6. Let the children decorate the pinwheels with tiny stickers if they want to prior to assembling them.

7. Take the needle and push through the very center of the pinwheel, coming from the back of the pinwheel. (Do not push the needle all the way through, it will hold the points of the pinwheel)

8. Take the right corner of the first section and bend to the middle of the pinwheel.

9. Push over the needle to hold.

10. Take one corner of the NEXT section and bend the right corner to the middle of the pinwheel. Push over the needle to hold.

11. Repeat for other two sections.

12. Remove from needle, carefully holding the sections together.

13. Push the straight pin through the front of the pinwheel completely through the back.

14. Push the pinwheel into the eraser of the pencil.

15. Let the pinwheel loosen up between the corners and the back.

16. Blow on the pinwheel and watch it spin.

Note: You can make about 8 pinwheels from one folder.

---------------------------------------------------

Tissue Paper Flowers

You will need...

1 package of multicolored tissue or crepe paper, 1 package of green pipe cleaners, Scissors

Directions:

1. Take four to five sheets of the tissue paper and layer them (if you want multicolored flowers, use different colors).

2. Cut into 8-inch squares.

3. Keeping the sheets layered, take one set of squares and fold it like an accordion so it looks like a thin rectangle.

4. At the center of the rectangle, cut a small v-shaped notch on both sides.

5. Take the end of a pipe cleaner and twist it around the notch.

6. With the stem pointing straight down, gently pull up one layer of tissue into the center.

7. Pull up the remaining layers, one by one.

8. Repeat for the other side of the flower.

9. Once all the layers are pulled up, fluff them in place to look natural.

10. Continue making more flowers with the remaining stacks of squares.

Tips and variations:

*For sturdier stems, wrap two pipe cleaners together.

*Cut smaller or larger squares to change the size of your flowers.

*Add more layers for thicker flowers or less layers for thinner ones.

*For a shiny effect, dip the top edges in white glue and then dip in loose glitter.

*Glue a pin on the back of a flower for a fluffy lapel decoration.

*Make smaller flowers and string them together as garland.

---------------------------------------------------

Plastic Bottle May Basket


You will need...

20 ounce or 1/2 liter plastic pop bottle, Craft knife, Bumpy chenille stem (or regular chenille stem), Hole punch, Narrow ribbon, Real flowers or handmade flowers
Directions:

1. Cut the bottle with the craft knife about 4" from the bottom. Discard top.

2. Punch a hole on opposite sides directly across from each other.

3. Insert one end of the chenille stem from the outside to the inside. Bring it up and twist to the stem above the bottle edge. Repeat for other end of the chenille stem.

4. If desired, punch holes around the top of the bottle. Weave a ribbon in and out through the openings.

5. Early on the morning of May 1st, fill with real or handmade flowers.

6. Hang on your neighbor's door, a friend's, or anyone special to you. Remember, it's supposed to be a surprise!

---------------------------------------------------


Beltane Recipes

Cheese Fondue

Ingredients:

1 medium clove garlic

2 cups dry white wine

1 pound Swiss cheese, shredded

1 teaspoon cornstarch

3 tablespoons kirsch or brandy

pinch ground nutmeg

dash hot pepper sauce

French bread or other crusty bread, about 2 loaves, cut into pieces (all pieces should have some crust)

Directions

1. Rub a fondue pot with garlic clove.

2. Pour in wine and place over low heat.

3. When air bubbles begin to rise to the surface, begin adding shredded cheese. Stir constantly until all cheese is melted.

4. Dissolve cornstarch in the kirsch or brandy; add to cheese fondue mixture.

5. Continue to cook and stir for 2 to 3 minutes, then season with nutmeg and pepper sauce.

6. Place pot over alcohol burner or other low heat source for serving.

Serve with fondue forks for spearing bread to dip into cheese fondue.

------------------------------------------------------------------------------------------------

Chive Blossom Butter

"There are unlimited possibilities for this butter -- use it in place of regular butter on crisp French bread or canapes, put it on grilled or baked salmon or chicken, or cooked vegetables, such as baked potato. The recipe is from The Edible Flower Garden by Rosalind Creasy." -The Vancouver Sun

Ingredients:

10 large, barely open common chive flowers or garlic chive flowers, florets (petal clusters) separated and chopped (about 2 tablespoons)

1/2 cup unsalted butter, at room temperature

1 tablespoon chopped fresh chive leaves

Directions

1. Remove petals from flowers; wash well in cold water (check for critters). Gently pat dry in towel or dry in salad spinner.

2. Using a very sharp knife, finely chop flowers. (Chopping is easier if you roll blossoms into small ball before cutting them.)

3. In a small bowl, mash butter with wooden spoon. When butter is fairly soft, slowly incorporate chive flowers and leaves.

4. Using a rubber spatula, transfer mixture to small butter crock or bowl.

5. Cover and refrigerate for up to 5 days or freeze in sealed containers for up to 2 months. **Alternatively, roll butter up in plastic wrap, sausage style, and put into freezer bag. You can then slice off rounds of butter as needed.

------------------------------------------------------------------------------------------------

Ham & Calendula Rollups

Ingredients:

8 ounces Cream Cheese, softened

2 TBL lowfat Mayonnaise

1 1/2 TSP Horseradish

1 TBL Lemon Juice

2 TBL Sweet Pickle Relish

1 Cup Calendula Petals

Thinly sliced Lean Ham

1 package 6" flour tortillas

Directions

1. Blend cream cheese, mayonnaise, horseradish, lemon juice, and pickle relish in a bowl.

2. Gently stir in the Calendula petals.

3. Spread mixture thinly on one side of a tortilla.

4. Place a single layer of ham over the mixture.

5. Roll tortilla like a jelly roll.

6. Repeat until all of the mixture has been used.

7. Slice all of the rolls into 1/2 - 3/4 inch slices.

8. Arrange on serving plate, cover with plastic wrap and refrigerate until ready to serve.

------------------------------------------------------------------------------------------------

Spice Up Your Love Life Seasoning

Recipe © Emeril Lagasse (Emeril's Creole Seasoning... "Essence")

Ingredients:

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper (I only use 1/2 tablespoon... I'm spicy enough!)

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions

1. Combine all ingredients thoroughly and store in an airtight jar or container.

Try this seasoning on everything from eggs to roast beef. You will not be sorry…. It's YUMMY !!

------------------------------------------------------------------------------------------------

Lover's Salad

Ingredients for Salad:

Romain Lettuce

Butter Lettuce

Radicchio

1 Cucumber - peeled and sliced

A few olives

Edible Flowers (see list above)

Ingredients for Dressing:

1 Egg Yolk

1 TBL Dijon Mustard

3 TBL Fresh Lemon Juice

1/3 Cup Olive Oil

1 tsp Grate Lemon Zest

1 tsp Fresh Rosemary - finely chopped

Salt & Pepper to taste

Directions

For Dressing -

1. Whisk egg yolk, mustard & lemon juice in a small bowl.

2. Slowly drizzle oil in while continuing to whisk vigorously.

3. Add lemon zest and rosemary. Blend.

4. Add salt and pepper to taste.

5. Chill at least 2 hours

For Salad -

1. Combine the lettuces, cucumber and olives with the dressing and toss gently to coat.

2. Add edible flowers just before serving.

------------------------------------------------------------------------------------------------

Rose Petal Sorbet

Ingredients:

2 cups milk

3 cups water

20 rose petals, washed

12 ounces sugar

1 cup of lemon juice

2 Tablespoons rose petal water

Grenadine (optional)

Crystallized Rose Petals (optional)

Directions

1. In a saucepot bring the milk and water to a boil; add rose petals.

2. Let infuse for about 10 minutes; strain the liquid and add the sugar.

3. Allow a few minutes to dissolve; add the lemon juice and rose petal water.

4. Chill and put in the ice machine.

5. To serve place two scoops of sorbet in a martini glass.

6. Drizzle over the top a little grenadine and garnish with crystallized rose petals (if Desired).

------------------------------------------------------------------------------------------------

Anise Hyssop Flower Custard With Black Pansy Syrup

From David Feys, co-chef, Sookie Harbour House, Sookie, British Columbia, Canada

Ingredients: Custard

1 cup whole milk

1 cup whipping cream

6 TBL anise hyssop flowers

¼ cup granulated sugar

2 large eggs

3 large egg yolks

Ingredients: Black Pansy Syrup

2 cups granulated sugar

1 cup water

1 cup black (or dark purple) pansy petals, loosely packed

Ingredients: Garnish

2 cups Black Pansy Syrup (recipe below)

6 teaspoons anise hyssop flowers

6 anise hyssop leaves

6 black pansy flowers

Directions for Custard

1. Combine milk and cream. Pour half this mixture into a small sauce pan with sugar and the anise hyssop flowers.

2. Scald the mixture over low heat. Remove from heat and add Remaining milk mixture. Stir well and set aside to cool.

3. Cover and refrigerate over night, if possible. The length of time allotted to let the anise hyssop steep in this mixture will greatly affect the finished product.

4. Preheat oven to 350 F. Prepare a 9-by-13-inch Pyrex or aluminum pan with enough hot water to reach halfway up the sides of custard molds. Place this into the oven.

5. In a medium-sized bowl, beat the eggs and egg yolks well.

6. Add the cooled infused milk mixture. Combine well and pour equal amounts into 6 clean, dry custard molds.

7. Bake custard in the pan of water for 25 to 30 minutes.

8. To test for doneness, insert a small knife into the center of a custard. If clean when removed, it is properly cooked. Use a pair of tongs to remove custard molds from the hot water to a cooling rack.

9. Allow to cool completely then refrigerate for at least 1 hour.

Directions for Black Pansy Syrup

1. Put pansy petals into a food processor fitted with the steel blade. Add 1/3 cup sugar.

2. Grind pansies into sugar by pulsing 4 times, then process for about 30 seconds.

3. Combine sugar, pansy/sugar mixture and water in a small, non-aluminum saucepan. Over medium heat bring the mixture to a boil.

4. Stir once and reduce the heat to low. Allow to simmer and cook to a syrup stage. (If you have a candy thermometer, do not allow the mixture to go over 220F.)

5. When mixture reaches a syrup stage, remove it from the heat and pour into heatproof container. Allow to cool.

Directions for Serving

1. Remove the custard by running a small knife around the edge of the mold and inverting directly onto a serving plate.

2. Pour the syrup over the top of the custard.

3. Decorate each plate with 1 teaspoon of anise hyssop flowers, 1 anise hyssop leaf and 1 black pansy.

------------------------------------------------------------------------------------------------

Chocolate Seduction

Ingredients:

2 ounces Sweet Baker's Chocolate

2 TBL Milk

1 TBL Sugar

1 ounce Unsweetened Chocolate

1/2 stick Cinnamon

1/2 tsp Vanilla

Dash of Nutmeg

Splash of heavy Cream

Directions

1. Slowly melt the chocolate with the milk and cinnamon over a double broiler.

2. Stir in sugar and vanilla until sugar is fully dissolved.

3. Turn off heat and serve mixture with a bit of heavy cream and nutmeg floating on top.





Table of Contents

Beltane

Edible Flowers

Beltane Crafts

Beltane Recipes

Back to the Grove