The youngest female of the house dresses in green and white, dons the crown of light (a crown of candles) symbolizing the Lady of Light. She rouses each member living in the household in the morning, waking them from winter's sleep and giving blessings of hope for the coming Spring to them on behalf of the Great Mother.  

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Festival of Fire, Milk, and Purification

3 days, dusk of 31 Jan- dusk of 3 Feb

1. 31 Jan-1 Feb: Fire of Purification and the Heart, Feast of Brigantia of the Hearth, (triple brigid statue)

2. 1-2 Feb: Fire of the Forge and the Body, Feast of Brigantia of Smithing,

3. 2-3 Feb: Fire of Knowledge and the Mind, Feast of Brigantia of Poetry,​

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Divinity

40~48 pieces

1 hr 15 mins (20 mins prep, 55 mins cook & beat) + 12 hrs wait 

*Note: due to the long wait time for the candies to set, it is recommended these be made the day before you intend to eat them

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2 egg whites

2 cups sugar

1/2 cup corn syrup or golden syrup

1/2 cup water

Pinch of salt

1 tsp vanilla

Optional Additions: one or more of the following totaling 1/2 cup -- coarsely chopped toasted nuts, ground pieces of peppermint candy, and/or maraschino cherries 

*Required equipment: candy thermometer 

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1. Beat egg whites to stiff peaks.

2. In a saucepan over medium-low heat, stir sugar into corn syrup and add salt, stirring until sugar and salt are dissolved.

3. Boil the mixture to medium-ball stage (this is candy-makers' speak for how hard the candy will be when cooled), 240 F. 

4. Slowly pour 1/3 of the syrup mixture over the beaten egg whites, stirring constantly.

5. Cook remaining 2/3 of the syrup mixture to very-hard-ball stage, 265 F. Beat the syrup into the egg white mixture -- don't stop beating (if possible, use an electric stand mixer instead of a handheld one -- unless you REALLY want an arm workout).

6. Continue beating until the mixture holds its shape when dropped from a spoon (may take up to 10 minutes of beating; mixture may be too stiff for the mixer by the time it is ready). Add vanilla and any optional add-ins (if using), and gently stir in until evenly distributed throughout the mixture. 

7. Drop mixture from a teaspoon onto a greased baking sheet or wax paper. If the candy becomes too stiff, add a few drops of hot water; you have to work fast. Swirl the top of each piece to a peak and let stand at room temperature for at least 12 hours, or until candies feel firm. Store in an airtight container up to 2 weeks.

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Leek and Potato Soup

6 servings

1 hr 20 mins

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6 leeks, cleaned

2 Tbsp butter

1 Tbsp olive oil

1/2 tsp. sea salt

1 lb. Yukon gold potatoes, peeled and diced small

4 cups chicken or vegetable broth

4 oz. Stilton or sharp cheddar cheese, crumbled (optional)

2 cups light or heavy cream

1/2 tsp. white pepper

Sea salt (to taste/as needed)

Fresh chives, minced for garnish​

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1. Clean the leeks and remove most of their dark green parts, leaving about 1 1/2 inches intact. Wash thoroughly and chop the leeks into small pieces.

2. In a large saucepan over medium heat, melt the butter with the olive oil. Add the chopped leeks, season with the salt and cook for about 5 minutes (the salt will help break down the leeks.) Decrease the heat to medium-low and cook until the leeks are soft and tender, approximately 20 more minutes, stirring occasionally.

3. Add the diced potatoes along with the broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are soft, approximately 45 minutes.

4. Remove from the heat and with the help of an immersion blender, puree the mixture until smooth. If using cheese, add cheese after initial blending, and blend again until smooth and cheese is thoroughly incorporated.

5. Stir in the cream, and add the white pepper and the extra salt. Taste and adjust seasoning. Sprinkle with some minced chives and serve.

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Lemon Curd Sun Tarts

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1/2 cup fresh lemon juice

Zest of 2 to 3 medium lemons (however many it took you to get the juice)

3 large eggs

3/4 cup organic cane sugar

Pinch of salt

4 4-inch stems of fresh rosemary

Teaspoon of dried lavender buds

5 tablespoons butter

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1. Put butter in small sauce on low heat. Once butter is melted, add your rosemary and lavender. Let infuse on lowest setting for an hour. Strain herbs from butter. Set butter aside.

2. In a large bowl, whisk together the eggs, sugar, lemon juice, zest and salt until frothy and light.

3. Pour the mixture into a medium saucepan and place over medium low heat. Stir constantly, until the curd thickens, about 5-7 minutes or so. When you can run your spoon through and it leaves a clear path without running back together in the pan, remove from heat.

4. Press the cooked curd through a strainer to filter out any cooked zest pieces and/or tiny lumps.

5. Then turn the heat all the way to low and stir in the butter. Cook and stir until the butter is melted and fully incorporated.

6. When the curd is cooked, allow to cool on the counter to room temperature before refrigerating overnight, or at least 4 hours. This will allow the curd to fully thicken to its proper consistency.

7. Once cool, spoon into small pre-baked mini-tarts and adorn with dried blossoms of rosemary and lavender.

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Marbled Orange Candy

48 pieces

30 mins + overnight chill

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1-1/2 teaspoons plus 3/4 cup butter, divided

2 1/4 cups sugar

3/4 cup heavy whipping cream

1 package white baking chips (10 to 12 ounces)

1 jar (7 ounces) marshmallow creme

1 teaspoon vanilla extract

3 teaspoons orange extract or juice and zest of 1 orange

12 drops yellow food coloring

5 drops red food coloring

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1. Grease a 13-in. x 9-in. pan with 1-1/2 teaspoons butter; set aside.

2. In a large heavy saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil until temperature reaches 235 F; cook and stir for 4 minutes, making sure to scrape down any sugar crystals that stick to the sides of the pot (any crystals left undissolved will cause your fudge to crystallize and be grainy rather than creamy). Remove from the heat; stir in chips, marshmallow creme, and vanilla until smooth.

3. Remove 1 cup and set aside. Add orange juice and zest or extract, then add food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. Cover and refrigerate until set. Cut into squares. 

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Nutty Orange Snowballs

24 balls

1 hr 45 mins (45 mins prep, 15 mins cook x2 batches, 30 mins cool time)

 

1 stick (1/2 cup) butter, softened

1 cup confectioners' sugar, divided 

Grated/zested orange peel and juice of 1 orange

1/2 teaspoon orange extract (if available)

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose or fine/pastry whole wheat flour

1/4 teaspoon salt

1/2 cup very finely chopped walnuts (recommended to use food processor)

1/2 cup very finely chopped hazelnuts (recommended to use food processor)

 

1. In a large bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in orange peel, orange juice, and extracts. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in nuts.

2. Shape into 3/4-inch balls. Place 1 inch apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.

3. Place remaining confectioners' sugar in a large resealable plastic bag. Add cookies, a few at a time, and shake to coat. Store in an airtight container. 

 

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Roast Jerusalem Artichokes

40 mins

4 servings

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1 lb Jerusalem artichokes (aka sunchokes)

1 tbsp olive oil

Salt and pepper

2 tbsp butter, melted

2 garlic cloves, crushed

2-3 tbs chopped dill

a handful of crumbled feta or goat cheese

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1. Preheat oven to 350° F.

2. Wash and scrub the sunchokes well (no need to peel), then cut in thin slices or wedges.

3. Mix sunchoke slices with the olive oil, salt and pepper and roast for 25-30 minutes, or until they become soft and golden-colored.

4. Melt 2 tbs of butter, and add to it the crushed garlic and chopped dill. Pour over the roasted sunchokes while still hot, and distribute well.

5. Serve, sprinkled with a good amount of good quality feta or goat cheese.

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Rosemary Oat Bannock

2 bannocks

45 minutes

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1 cup rolled oats

1 cup oat flour

1/4 teaspoon salt

6 tablespoons unsalted butter, chilled

1/2 cup cream or milk (plus one extra tablespoon for the caudle)

2 tablespoons minced fresh rosemary (1 tablespoon dried)

1 tsp grated orange zest

3 tablespoons of sugar (and three more tablespoons for sprinkling)

1 egg yolk (for the caudle)

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1. Preheat the oven to 400°F. Grease a cast iron skillet or baking sheet.

2. Place the oats, flour, salt, sugar, rosemary and orange zest in a large bowl, mix together with a fork. Cut the cold butter into the flour mixture. Stir in the cream until all the flour is absorbed.

3. Gather the rough dough together and place on a surface lightly dusted with oat flour. Knead until the dough holds its consistency (but don’t overwork). It will be dense and not very smooth.

4. Divide the dough in half and roll out each half into a circle about 1/4 inch thick. The dough will crack easily at the edges when rolled, this is normal.

5. In small jar, vigorously mix your egg yolk with a tablespoon of cream. Then brush the mixture over the top of the bannock. Sprinkle with sugar.

6. Cut each circle into wedges and arrange the wedges 1/4 inch apart on the baking sheet.

7. Bake about 20 minutes or until golden and crisping at the edges.

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Spicy Carrot Almond Salad

4 servings

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1/4 cup olive oil

2 tablespoons lemon juice

1 tablespoon chopped flat-leaf Italian parsley

1 teaspoon salt

2 cloves garlic, finely chopped

2 teaspoons ground cumin

1/2 teaspoon cayenne pepper

6 large (or 12 small) carrots, shredded

1/2 cup cooked or canned chickpeas, drained (optional)

1 small or 1/2 large red onion, chopped

1/2 cup slivered almonds, toasted

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1. Combine olive oil, lemon juice, parsley, salt, garlic, cumin, and cayenne in small bowl.

2. Combine carrots, chickpeas (if using), onion, and almonds in large bowl. Add dressing and toss. Cover and refrigerate 2 hours or overnight

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Welsh Rarebit

4 servings

30 mins

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1 fresh Ciabatta loaf or rustic sourdough

2 medium leeks (trimmed, washed and finely shredded)

2 Tbsp butter

1 1/2 Tbsp plain flour (all-purpose flour)

1 teaspoon mustard powder

1/2 cup milk

4 oz. creamy goats’ cheese

Sea salt and freshly ground black pepper

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1. Cut the Ciabatta or sourdough loaf into 2 cm (1 inch) thick slices. Place in a hot oven for 5 to 8 minutes to crisp and lightly brown (do not overcook or the bread will become hard, it should still be slightly chewy).

2. Rest the toast on a cooling rack to keep crisp while preparing the rarebit.

3. Melt the butter in a medium-size saucepan and add the leeks. Gently sweat the leeks for 2 to 3 minutes to soften but not brown taking care to make sure they do not burn.

4. Stir in the flour and mustard powder., the leeks will become very thick but do not worry. Gradually stir in the milk, constantly stirring, and bring to simmering point to make a thick sauce. Continue to cook the sauce for a few minutes, keeping a close eye on the sauce, to cook out the flavor of the flour, not cooking will leave a raw flavor to the sauce. 

5. Stir in your chosen goats’ cheese until melted. Season well.

6. Generously spoon rarebit onto the toasted Ciabatta. Brown under the grill until bubbling and serve immediately.

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White Wine Cream Mussels

4 servings

30 mins

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3 tablespoons extra-virgin olive oil

2 shallots, finely chopped

4 garlic cloves, finely chopped

2 pounds mussels, cleaned

1 cup dry white wine

1/2 cup heavy cream

4 tablespoons unsalted butter, cut into pieces

1/2 bunch fresh parsley, chopped

Kosher salt

Crusty bread, to serve

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1. Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes.

2. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes.

3. Divide the mussels and the juices between 4 bowls and serve with the crusty bread.

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