JOYOUS MABON
There were three men came out of the West,
Their fortunes for to try,
And these three men made a solemn vow,
John Barleycorn must die...
This day sees light and dark in balance again, before the descent to the dark times. A harvest festival is held, thanking the Goddess for giving us enough sustenance to feed us through the winter. Harvest festivals of many types still occur today in farming country, and Thanksgiving is an echo of these.
In this way the Wheel turns, bringing us back to Samhain where we began our cycle. Many of the festival days coincide with holidays of the Jewish and Christian calendars. This is no accident; these points in the year were important community celebrations, and were kept largely intact although they were rededicated to the Christian God or a saint. The names may have changed, but the old Pagan practices still show through.
Mabon is primarily a harvest festival; it falls either during or at the end of the European grain harvest, depending on latitude. The Fall equinox is the mating season for deer, and marks the beginning of the hunting season in many places. In British folklore this time of year is associated with Herne the Hunter, who leads a wild phantom chase through the forest, heralding confusion and change. In one Craft tradition the Fall Equinox is called "the Night of the Hunter," when weak livestock which will not survive the winter must be slain. Mabon in some traditions marks the death or departure of the God in His yearly life-cycle; in others, however, this may occur at Lughnasadh or at Samhain. The Fall Equinox has also been identified as the "assumption of the Crone," when the dark face of the Goddess assumes the sway over the world which She will hold until the return of the Maiden at Imbolc.
RITUAL IDEAS FOR MABON:
1. Give thanks to the Gods for the harvest.
2. Evaluate the past year,
and identify what to harvest and what to plow under.
3. Identify and cut away outworn habits
and emotional baggage which are wearing you down.
4. Work for balance and equilibrium in nature
or in human affairs.
5. Give to those less fortunate than you are.
A traditional practice is to walk wild places and forests, gathering seed pods and dried plants. Some of these can be used to decorate the home; others saved for future herbal magick. The foods of Mabon consist of the second harvest's gleanings, so grains, fruit and vegetables predominate, especially corn. Corn bread is traditional fare, as are beans and baked squash."
HOLIDAY RECIPES
Harvest Sangria
Make this fruity thirst quenching classic a few hours ahead, to allow all of the flavors to develop.2 bottles full bodied red wine
1 can frozen cranberry juice concentrate
2 Tbs. lemon juice
3/4 cup Triple Sec (orange liqueur)
¼ cup sugar (or to taste)
1 orange, washed, sliced in rounds
1 lime, washed, sliced
1 lemon, washed, sliced
1 pear, washed, sliced
1 apple, washed, sliced horizontally, to reveal the Goddess pentagram!
1 large bottle chilled lemon~lime seltzer
cracked ice
Combine everything but the seltzer and cracked ice in a large container. Stir, cover and chill for a few hours.
In a large pitcher, or punch bowl, combine the wine mixture with lemon~lime seltzer, and some cracked ice.
Spicy Hummus
A spicier version of the classic hummus, serve with Toasted Pita Chips, (below) as an appetizer with the Harvest Sangria.
1 1lb. can chick peas, drained, rinsed
1-2 Tbs. extra virgin olive oil
1/8 cup vegetable broth, or water
4 cloves of garlic, crushed
¼ cup natural peanut butter
1 Tbs. finely chopped red onion
1 jalapeno or chili pepper, seeded, chopped fine
juice of 1 lime
¼ tsp. curry powder
¼ tsp. chili powder
pinch cayenne pepper
sea salt and freshly ground white pepper
2 scallions, chopped, for garnish, if desired
Place the chick peas, olive oil, broth, tahini, and seasonings into a blender or food processor. Cover and puree the hummus until it is a creamy consistency. Taste for seasoning adjustments, adding more lemon, or spices as desired.
Spoon into a country style crock, and serve as an appetizer with Toasted Pita Chips, or fresh crisp carrot sticks.
Serves 6-8
Toasted Pita Chips
1 to 2 pita breads per person
olive oil spray
grated Parmesan cheese, optional
Preheat your oven to 400 degrees.
Slice the pita breads into triangular pieces and place on an oiled baking sheet. Spray with olive oil and sprinkle with Parmesan, if desired. Bake at 400 degrees for 10 minutes or until the triangles are browned and crispy. Toss in a rustic basket lined with a harvest colored cloth (or napkin).
Coconut Curried Vegetable Stew
Be adventurous and serve this bountiful stew at Mabon! You will love the sweet and spicy curry flavor with this beautiful array of vegetables. This dish is impressive, complex in flavors and texture, but actually, it is quite simple to put together!
2 Tbs. canola oil
1 medium yellow onion, chopped
4 garlic cloves, minced
2 Tbs. good curry powder, (or more, to taste)
1/2 tsp. Chinese five spice powder, (substitute ¼ tsp. cinnamon if you like)
4 carrots, scrubbed, sliced into chunks
1/2 head cauliflower, cored, cut up into bite size pieces
1 1/2 cups cubed butternut squash
2 medium new potatoes, peeled, thinly sliced
1/2 cup dry white wine
2 cups vegetable or low sodium chicken broth
1 14 oz. can light coconut milk
1 cup green baby peas, (frozen)
1 16 oz. can chick peas, drained, rinsed
freshly ground pepper, to taste
2 1/2-3 cups Basmati rice, cooked to package directions
In a heavy soup pot heat the oil on medium heat and sauté the onion until softened. Lower the heat and stir in the garlic and spices, cook for 1-2 minutes. Add in the carrots, cauliflower, squash and potatoes. Stir well to coat with the spices, and cook for 3 minutes. Add in the wine, broth, and sugar, and bring to a gentle simmer. Lower the heat and cover, gently cook for about 15 minutes. Stir in the coconut milk, and baby peas. Gently simmer the stew until the vegetables are fork tender, for about 10 minutes or so. Add in the chick peas and stir. Taste for seasoning adjustments, and add the freshly ground pepper. Heat through for another 5 minutes, and serve immediately.
Serve this deliciously spicy-sweet curry over a scoop of hot Basmati rice in a warmed soup plate. Offer garnishes of chopped peanuts, shredded coconut, and golden raisins.
Serves 6
Cinnamon Cornbread
The sweet warmth of cinnamon pairs beautifully with the cornmeal here for an appropriate grainy accompaniment to this spicy Mabon meal. Cinnamon attracts money and luck, helping to create a full pantry for the colder months ahead...
1/4 cup canola oil
1 1/4 cup cornmeal, stone-ground
3/4 cup unbleached all-purpose flour
1 tsp. baking soda
1 ½ tsp. baking powder
1/4 tsp. sea salt
3 Tbs. sugar
2 free~range eggs, beaten
1 cup milk
1 tsp. cinnamon
½ tsp. allspice
1/8 tsp. ground cloves
cinnamon, for topping
Preheat your oven to 400 degrees.
Oil a 9 x 9 inch baking pan. Combine all of the ingredients listed above, and stir quickly to blend, keeping it a bit lumpy. Pour the batter into the prepared baking pan and sprinkle extra cinnamon over the top, swirling it into the batter slightly. Bake for 20 - 25 minutes, until done. The center should spring back to your touch. Let it sit 5-10 min. before cutting. (if you can resist...)
Serves 4-6
Salad Greens and Oranges with Raspberry Vinaigrette
The last of the fresh garden greens, accented with sweet oranges for fidelity.
your favorite mix of salad greens and herbs
1 chilled orange, peeled, sliced, pith removed
½ red onion, peeled, sliced very thin
½ cup chopped almonds
Fill a bowl with fresh salad greens and toss on the orange slices, top with the chopped almonds and onion. Drizzle on the Raspberry Dressing, follows.
Raspberry Vinaigrette
2 Tbs. light sesame oil
2 Tbs. raspberry vinegar
1 tsp. sugar
1/2 tsp. lemon zest
Combine all of the above ingredients and whisk together.
Two Mabon Desserts!
At this time of the year when the sun hangs in balance, moving into Libra, it may be hard to choose which sweet to indulge in, so this Goddess suggests, make two desserts.
Bread Pudding
After your autumn feast, serve this creamy, old-fashioned dessert, and step outside to watch the stars glittering in the dark blue sky. Make a Mabon wish.
4 cups milk
4 free~range eggs
2 tsp. Mexican or Bourbon vanilla extract
1/2 cup honey
4 cups cubed stale egg or oatmeal bread, crusts removed
1/2 cup currants, (or raisins)
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 cup toasted almond slivers
Preheat your oven to 350 degrees.
Lightly oil or butter a 2 quart baking dish. Combine the milk, eggs, vanilla, and honey in a large mixing bowl. Beat together well. Add in the bread cubes and let them soak for 10 minutes. Add in the currants and spices, mix well and pour into the prepared baking dish. Bake at 350 degrees for 1 hour, or until the pudding is set and lightly browned on top. Remove from the oven and sprinkle with the toasted almonds. Let it cool slightly. Serve slightly warm.
Serves 4-6
Apple Cranberry Crisp
The sweet cinnamon aroma that fills the house while this yummy dessert bakes in the oven is a perfect way to welcome in the second harvest! Apples are the fruit of the Goddess, and one of the true pleasures of Autumn. Crisp tart Granny Smiths are my favorite apples to use in baking. (But Macs will do nicely as well.)
2 lb. tart crisp apples, such as Granny Smith
1/4 cup apple juice
squeeze of lemon juice
1/2 cup cranberries (or dried, sweetened are fine)
1/2 cup brown sugar
1 tsp. cinnamon 1/2 tsp. allspice
pinch nutmeg
pinch sea salt
1/2 cup unbleached flour
1/2 cup rolled oats
1/2 cup crushed ginger snaps
1/4 cup brown sugar
1 tsp. cinnamon
½ stick unsalted butter or margarine
Preheat your oven to 350 degrees.
Peel, core and slice the apples. In a large mixing bowl combine the apples with the apple juice, lemon juice, cranberries, brown sugar, spices and sea salt. Pour into a greased baking dish.
To make the topping, mix together the flour, oats, crushed ginger snaps, brown sugar and cinnamon. Cut in dabs of the chilled butter, making a moist crumbly mixture. Spoon the topping over the apples. Cover the dish with a piece of foil and bake at 350 degrees for 30 minutes. Uncover and continue baking for 30 minutes until the apples are tender, and the topping is crisp and golden brown. Serve warm, with a freshly brewed pot of clove and orange tea.
HOME
FUN
LAUGHTER
ANGELS & FAERIES
THANKSGIVING POEMS
CHARITIES THAT ARE FREE TO GIVE TO
LISA'S PLANET
HAFAPEA'S UNIVERSE"
