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September 21 -- Autumnal Equinox -- Mabon
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Mabon Recipes
  • Stuffed Acorn Squash
  • Apple Pound Cake
  • Wild Rice with Apple & Walnuts
  • Sweet Potato  Cassarole
  • Moon Cider
  • Pomegrante Sorbet
  • Parsley & Potato Soup
  • Apple Cider
    •  
    Mabon Crafts
  • Sabbat and Mabon Incense

    Mabon Recipes

    Fall Sabbat Incense

      3 parts Frankincense 2 parts Myrrh
  • 1 part Rosemary
  • 1 part Cedar
  • 1 part Juniper

    • Burn during fall and winter Sabbat rituals.

    Stuffed Acorn Squash

    • 2 acorn squash, washed and cut in halves          
    • 1/2 stick of butter
    • 1/2 cup of crushed Ritz crackers                  
    • 1/4 cup chopped walnuts
    • 1/4 cup brown sugar
    1. Wash and cut acorn squash in half from stem to bottom
    2. Scoup out the seeds and rub the inside and cut parts with butter
    3. Put the acorn squash on a cookie sheet
    4. Melt the butter, and mix in the walnuts, brown sugar, and crackers
    5. Place in the holes of the squash and bake at 350 degrees for 30 - 40 minutes or until done.

    Mabon Incense

    • 2 Parts Frankincense
    • 1 Part Sandalwood
    • 1 Part Cypress
    • 1 Part Juniper
    • 1 Part Pine
    • 1/2 Part Oakmoss (or few drops of Oakmoss Bouquet)
    • 1 Pinch Pulverized oak leaf

      Burn during Mabon rituals.
       

      Fresh Apple Pound Cake

    • 2 cups sugar                                        
    • 1 teaspoon salt
    • 1 1/2 cups vegetable oil                              
    • 1 1/2 teaspoons vanilla extract
    • 3 large eggs                                          
    • 3 cups firm apples, diced
    • 3 cups plain flour                                    
    • 1 cup pecans or walnuts, chopped
    • 1 teaspoon baking soda
    1. Mix together sugar and oil.
    2. Add eggs and beat well.
    3. Combine flour, baking soda, and salt.
    4. Add to oil mixture.
    5. Stir in vanilla, apples, nuts, and mix well.
    6. Pour batter into a greased 9 inch tube pan
    7. Bake at 325 degrees for 1 hour and 20 minutes or until cake is done.

    Icing:

    • 1 stick margarine                                          
    • 1/4 cup evaporated milk
    • 1 cup light brown sugar                                  
    • 1 teaspoon vanilla
    Heat margarine and sugar together over low heat. Add milk and let come to a full boil. Remove from heat and add vanilla. Drizzle over the cake.
     

    Wild Rice with Apples and Walnuts

    • 1 cup wild rice
    • 2 cups water
    • 1 Tablespoon vegetable oil

      Cook rice and oil in water for 50 minutes.

    • 1 cup walnuts
    • 1 rib of celery, chopped
    • 4 chopped scallions
    • 1 cup raisins
    • 1 red apple, peeled and chopped, set aside in lemon water
    • 2 teaspoons grated lemon rind

    Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside.

    • 3 T. lemon juice
    • 2 garlic cloves, minced
    • 1/2 t. salt
    • 1/3 cup olive oil
    • pepper, to taste

    Whisk together juice, salt and pepper, garlic and oil and add to cooked rice.

    Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated.
     

    Sweet Potato Casserole

    • 3 pounds sweet potatoes, peeled and steamed until completely soft
    • 3/4 cup orange juice
    • 2 eggs, beaten
    • 2 Tablespoons melted butter
    • 2 T. sugar
    • 1 1/2 Teaspoons cinnamon
    • 1/2 t. nutmeg

      Mix juice, eggs, sugar and spices and blend thoroughly with potatoes using an electric mixer. Spread into a greased 9"x13" pan.

    • 1/2 cup flour
    • 1/4 c plus 2 T. brown sugar
    • 1/2 t. cinnamon
    • 1/4 c. chopped butter
    • 1/2 c. chopped pecans
    Mix together flour, brown sugar, cinnamon, butter and nuts until crumbly, spread on top of sweet potatoes and bake at 350 degrees for 30 minutes.
     
    Moon Cider
    --------------

    Coming up for something festive to drink for ritual can be very difficult. As we move into a colder time of year, I offer this wonderful cider recipe. Use it for Mabon, Samhain, Yule or any Esbats you are planning for the coming months.

    Recipe submitted by Fiona Brigit

    4 cups apple cider
    4 cups white grape juice
    4 cinnamon sticks
    1 tsp. allspice
    1 tsp nutmeg
    One orange
    Whole cloves

    Cut the orange horizontally into 1/8 inch rounds. Decorate orange slices with whole cloves, piercing the orange with the pointy end of the clove. You can arrange the cloves in a pentagram or spiral shape if you're feeling particularly creative. Next, combine the juices in a large cauldron, slow-cooker or large stock pot and add the cinnamon sticks and allspice and nutmeg. Add the decorated orange slices to float on top. Bring just to boiling and lower heat to simmering. Simmer uncovered, stirring occasionally, for as long as you wish. This cider brings an amazing aroma to the entire house!






     
    Pomegranate Sorbet
    -------------------------
    In much of the ancient world, the pomegranate symbolized the Goddess and fertility, a womb with many seeds, and the blood of life in its crimson juice. The following recipe is from Victoria Bearden.

    Text and Recipe from Wicca Cookbook by Jamie Wood and Tara Seefeldt

    2 cups fresh pomegranate juice*
    1/3 Cup Freshly squeezed Orange Juice or Tangelo Juice (save rind)
    1/2 Teaspoon Freshly squeezed lemon juice (save rind)
    1 tablespoon freshly squeezed ginger juice**
    1/4 cup sugar

    Garnishes:
    1 orange, mandarin orange, blood orange or tangelo, sliced
    Mint leaves
    1/3 cup fresh pomegranate seeds

    Mix all the liquid ingredients and sugar in a pan or plastic container that can be covered, airtight, and stored in the freezer. Freeze the juices for approximately 3 hours. When the mixture is frozen, break it up with a spoon or a knife. Beat the mixture with a mixer until the chunks are fairly small, but not smooth. Return the mixture to the container and continue to freeze it for 4-5 hours.

    Make long curly citrus rind strands with a lemon zester or grater. Spoon portions of the sorbet into pretty, chilled glasses (large martini glasses work well). Garnish with citrus slices, 1 to 2 mint leaves per glass, and pomegranate seeds. Serve immediately, because sorbet melts quickly.

    * For the pomegranate juice, place the seeds in a blender on medium-high speed, then run through a fine strainer and collect the liquid in a container. Fruits vary in size and juice content, so start with one large fruit and see where that leaves you. You may need three or more fruits for 2 cups. Pick pomegranates that are really ripe, with leathery skin and very red, very sweet seeds. This will make a big difference in the flavour of the juice.

    ** For the ginger juice, use a garlic press to extract the juice.






     
    Parsley and Potato Soup
    -----------------------------
    The autumnal equinox begins the season for going within, introspection and self evaluation. Therefore, during this season, Wiccans choose to eat those foods that grow underground, such as potatoes.

    Text and Recipe from Wicca Cookbook by Jamie Wood and Tara Seefeldt

    2 Tablespoons Butter
    1 Onion, Coarsely Chopped
    Chopped Stems from 1 Bunch Watercress
    1/3 Cup Chopped Fresh Parsley
    4 Russet Potatoes, Peeled and Quartered
    Chicken Broth
    Salt and Pepper
    1 Cup Heavy Whipping Cream

    In a large saucepan, melt 1 tablespoon of the butter over medium heat. Add the onion and saute until tender. Add the watercress stems and parsley and cook until tender. Add the potatoes and enough brother to cover. Season with salt and pepper. Cook for 45 minutes, until the potatoes are soft.

    Pour the mixture into a blender and puree. Return to the pan and boil briskly for a few minutes, stirring constantly. Add the remaining butter and the whipping cream, and simmer for 3 minutes. Remove from heat and check for desired consistency. Adjust as needed and serve in soup bowls.

    *IF THE SOUP IS TOO THICK*
    Add more chicken broth to thin it out. Mix in 1/2 cup increments until the soup reaches preferred consistency.

    *IF THE SOUP IS TOO THIN*
    Remove about 1/2 cup of the soup, and using a wire whisk, mix 1/4 cup of flour into the soup, mixing until smooth. If you add flour, allow to cook for 5-10 more minutes.






     
    Apple Cobbler
    ---------------------
    Apples are in abundance now. The apple has long had a reputation as a love related food. Create this delicious dessert and feed it to your loved ones. Cobblers are easy to make and fun to eat with vanilla ice cream on the side.

    Recipe from Mabon by Kristin Madden

    1/2 c sugar
    1/4 tsp ground cinnamon
    1/4 tsp ground nutmeg
    6 cups apples: peeled, cored and sliced

    Topping:
    3 c all purpose flour
    2 tsp baking powder
    2 c sugar
    5 eggs
    2 c milk
    1 tsp vanilla
    1/4 tsp lemon zest

    Filling: Mix sugar, cinnamon and nutmeg together in a large bowl. Add apples and toss until the apples are evenly coated. Let sit for 20 minutes.

    Topping: Mix flour, baking powder and sugar in a large bowl. In a separate bowl, beat the eggs and then whisk in the milk, vanilla and lemon. Add this to the large bowl with the dry topping ingredients. Stir until smooth.

    Spread the fruit on the bottom of a greased baking dish and top with the topping mixture. Bake for 90 minutes at 350 degrees.

    Projects

    Projects for this holiday can relate to the season at hand: making things with leaves, harvested material, cooking, canning, working in the yard.

    Projects can also reinforce the other themes: Children can draw pictures of what they have finished (harvested), they can make mobiles, and balance eggs (see the Ostara page).

    By the way, on the urban legends page, I found out that I have been a devout believer in what is an Urban Legend! Apparently, eggs will balance at anytime, and there is nothing particularly special about the exact moment of equinox as far as the tides are concerned. However, one educator pointed out that you can balance eggs on the equinox to make it special for children.

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