Beltane Recipes

Beltane is one of the most sacred days of the year.  Of course this calls for a feast!  When I was compiling these recipes and thinking about my own celebration, three themes came to mind.  This first is the season and what is going to be in supermarkets now and what’s seasonally appropriate.  The second is spice and heat as this is a holiday about passion and love.  Along those lines, I’ve also included several traditional aphrodisiacs in this menu.

  • Strawberry and Spinach Salad: The basics are a large box of fresh spinach leaves (I prefer baby spinach or this), half a pint of strawberries (quartered), half a container of walnuts, a block of bleu cheese cubed, and either homemade or bottled poppyseed dressing.  But this is an adaptable recipe.  You could add almonds, grapes, cucumbers, sprouts, you name it.
  • Spring Veggie Stir Fry: Asparagus, onions, carrots, peas, and broccoli.  Use what you want and cook the vegetables with a little olive oil, garlic, and ginger until they’re tender.   Add soy sauce or stir fry sauce as well as a pinch of red pepper flakes for some heat and serve over jasmine rice.
  • Hamburgers: Beltane is probably the first sabat for which the Oven Coven ventures outside.  So why not fire up the barbeque!  Offer your guests a wide variety of meats, veggie burgers, and toppings.
  • Mushrooms: A nod to the fae friends we also honor at this time.  Cut up some raw ones or make spicy stuffed mushroom caps (just substitute spicy for sweet sausage in this recipe).
  • Green Beans: Steamed with a little sea salt sprinkled over them for an easy side dish.
  • Fondue: An easy way to make chocolate fondue is to melt half a cup of heavy cream and a large bag of chocolate chips in a double boiler.  You could also rent a fondue fountain, especially if you are having a large party.  To accompany, provide strawberries, apples, grapes, pretzels, and melon.
  • Cakes and Ale: Bannock is the traditional cake for Beltane celebrations.  Something slightly less traditional, but completely appropriate since we are celebrating the union of the God and Goddess, is champagne or sparkling cider for the ale.

© Ariadne Woods

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