The Mystical Cauldron

Pancakes at Imbolg

With thanks to www.theworldwidegourmet.com

Because its golden disc reminds us of the sun. The tradition of pancakes (or in southern France, round doughnuts) is a symbol that survives from an ancient myth dealing with the solar wheel. However, the pancakes have to be made with wheat flour from the previous harvest. Stacks of them can be prepared without fear of famine, since soon the fields will regain their golden color. There was an old saying that held if you ate pancakes on Imbolg, you would be ensured a good harvest in the coming year. For many people worldwide, Imbolg (or Candlemas, as it is also known), has a particular smell: not just the scent of lighted candles but also the fragrance of pancakes being cooked for family and friends.

Whose turn is it to flip the pancake with a neat flick of the wrist, deftly maneuvering the pan with the right hand while holding a gold coin in the left? It mustn't fall, stick to the ceiling or come back down in shreds. They say that to do achieve this little acrobatic feat successfully will bring happiness. Perhaps no one believes it, though everyone tries, tempted by the promise of money for the coming year! In fact, the old superstition went a step further: besides just flipping the first pancake while holding a gold coin, the pancake then had to be rolled around the coin. This little package was then carried in procession by the whole family and placed at the top of the wardrobe of the eldest member of the household, where, it was said, it wouldn't mold. The remains of last year's pancake were then removed and the coin inside given to the first poor person who passed by. Among the Acadians of Prince Edward Island a collection was taken up on that day for the poor of the parish.

This tradition can be seen worldwide. In France, the pancake tradition is carried on from one end of the country to the other, although some regions replace it or complement it with doughnuts: in the Berry region they make apple fritters, in Franche-Comté they are called "beugnets" and in the Yonne they serve "roubigneaux" made from flour and milk, fried in oil and butter.

In Canada, the tradition is slightly different. In Quebec the tradition of pancakes for "la Chandeleur" has died out somewhat, since breakfast pancakes are served throughout the year with maple syrup and a knob of butter. On the other hand, in the Saguenay - Lac St. Jean region, there is an Imbolg custom that is found nowhere else: Cretons de la Chandeleur, a dish of potted meat, made not from pork, but with veal and chicken livers flavored with cinnamon and nutmeg.

In Spain, the tradition is even a bit more different. In the Valls, the day brings with it the smell of little white onions (calçotades) which are grilled over the coals. Their aroma wafts through the streets. Later on, they are dipped into romesco or salbitxada sauce to accompany charcoal-grilled meats, for here Candlemas is celebrated as a popular holiday around an outdoor barbecue.

In Great Britain, the tradition that dates back to pre-Reformation times, in the British Isles pancakes are customarily served on Shrove Tuesday, instead of for Imbolg. The Tuesday before Ash Wednesday - called Mardi Gras, or "fat Tuesday" in French - was the last opportunity to use up all the household's fat, eggs and dairy products before the strict Lenten fast began. What better way than to turn them into pancakes? In some parts of England, there are "pancake day races," a tradition dating back to the 15th century. The legend goes that a medieval housewife, in the midst of cooking pancakes, rushed off to church, skillet still in hand, when she heard the Shrove Tuesday "shriving bell" summoning her to confession. Today, women carrying a skillet containing a pancake (that must be flipped three times during the race) vie to see who will be first to complete the course.

In Mexico, the tradition is perhaps more different than anywhere else. While in some countries Epiphany (a religious day that occurs around Imbolg) is the occasion for the crowning of the king or queen of the feast, the custom has an unhappier ending in this part of the world! Whoever discovers a little sugar Jesus or a bean in his "rosca de reyes," or kings' crown, has to organize and pay for the Candlemas party on February 2, when all the guests will be invited for tamales. It is whispered that anyone who is a bit stingy will have no qualms about swallowing the bean, but since the party takes place with family and friends, the subterfuge is quickly pointed out with laughs and good-natured taunts.

Imbolg Prose

Magick

author unknown
"Magick?", she said softly, her hair gleaming, her eyes shining in the fires dance,
"we all have Magick; but in some folk it runs closer to the surface
and with it, we weave the old rhythms.
The voice of the Earth Mother sings in our ears.
We sense the Horned presence peering, sunlit, through the trees.
We feel the Lady's grace in the night wind, in the glow of the moon.
Magick?", she shook her head, "magick is the tease, power is a drawing card;
but once the path is taken, true hearts learn the wisdom of the inner ways...
the many paths to the center.
There is no greater magick than to find the source of all creation within yourself.
It is not spells and enchantments, potions and powders, graveyards and batwings!
Magick", and her cat stirred, purred; green eyes wide and ancient as her lady's,
"True magick is the balance of the soul. It lies within us all, and the way is open!"

The Lady's Psalm

author unknown
The Lady's my shepherd, I have all I need.
She makes me to lie down in green meadows,
Beside the still waters She will lead.
She restores my soul. She rights my wrongs.
She leads me in a path of good things
and fills my heart with songs.
Even though I walk through a dark and dreary land,
There is nothing that can shake me.
She has said She won't forsake me,
I'm in Her hand.
She sets a table before me in the presence of my foes.
She anoints my head with oil and my cup overflows.
Surely. . . surely, goodness and kindness
will follow me all the days of my life,
and I will live in Her house forever, forever and ever.
Glory be to our Mother and Daughter,
and to the holy of holys.
As it was in the beginning, is now and ever shall be
world without end. So Mote It Be.

Recipes for Imbolg Feast

Pancakes

1 3/4 cups all-purpose flour

3 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon fine salt

1/8 teaspoon freshly ground nutmeg

3 tablespoons unsalted butter, plus more as needed

2 large eggs, room temperature

1 1/4 cups milk, at room temperature

1/2 teaspoon vanilla extract

Directions.

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.

2. In another bowl, beat the eggs and then whisk in the milk and vanilla.

3. Melt the butter in a large cast-iron skillet or griddle over medium to medium-low heat.

4. Whisk the butter into the milk mixture, add to the flour mixture, and whisk until a thick batter is just formed.

5. Keeping the skillet at medium to medium low heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. (You can make one or two more pancakes, taking care to keep them evenly spaced apart, if there is enough room in your pan)

6. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes.

7. Flip with a spatula and cook about 1 minute more on the second side.

8. Repeat with the remaining batter, adding more butter to the skillet as needed.

Serve immediately or transfer to a platter and cover loosely with foil to keep warm.
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Beef Pot Pie

2 tablespoons vegetable oil

2 pounds beef stew meat, cut into 1-inch cubes

1/4 cup flour

2 cups chopped onions

1/2 cup chopped celery

1 tablespoon plus 2 teaspoons chopped garlic

4 cups dark veal or meat stock

1 large Idaho potato, peeled and cut into 1-inch cubes

2 carrots, peeled and cut into 1-inch pieces

1 box frozen puff pastry, thawed in the refrigerator

1 egg, lightly beaten

Directions.

1. In a large skillet, over medium heat, add the vegetable oil.

2. Season the beef with salt and pepper. Toss the beef with the flour.

3. When the oil is hot, add the meat and cook until the meat is browned, about 6 to 8 minutes, stirring occasionally.

4. Add the onions, celery and 1 tablespoon of garlic and continue to cook until the vegetables are wilted and golden about six minutes.

5. Season the mixture with salt and pepper. Deglaze the pan with the stock, scraping the browned particles away from the pan.

6. Add the potatoes and carrots. Bring the liquid to a boil and reduce to a simmer, cover and cook for 1 1/2 to 2 hours or until the meat is very tender. Stirring occasionally.

7. Add the remaining 2 teaspoons of minced garlic. Reseason the stew if necessary.

8. When the filling has cooled completely, divide the filling evenly among 6-8 (2-cup) ramekins.

9. Preheat the oven to 400 degrees F.

10. On a lightly floured work surface, roll out 1 sheet of puff pastry to measure 12 by 12-inches.

11. Using a small plate or cup saucer just slightly wider than the rim of the ramekins as a guide, cut out 4 circles of pastry by running the tip of a sharp knife around the edge of the guide. Repeat with the second sheet of puff pastry.

12. In a small bowl using a fork, beat the egg lightly. Using a pastry brush, lightly coat the edges of each circle of pastry with some of the beaten egg.

13. Top each ramekin with 1 of the pastry circles, egg side down, and fit the edges around the rim of the ramekin with your fingers. Press to seal well.

14. Using the tip of a sharp knife, cut a few decorative vent holes in the top of the pastry circle. Repeat with the remaining ramekins and pastry circles.

15. Using a pastry brush, brush some of the remaining egg over the tops of each pastry circle.

16. Place the ramekins in the middle of the oven and bake until the puff pastry is puffed and golden and the filling is bubbly and hot throughout, about 20 to 25 minutes. Serve immediately.
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Thai Tea

This delicious tea can be served hot or iced.

1 gallon water

8 Chinese star anise, ground

1 tablespoon orange flowers

1 tablespoon powdered vanilla

1 pinch of clove powder

1 pinch chopped cinnamon

3/4 quart long cut China black tea leaves

1 to 2 cups sugar

1 quart half & half

Directions.

1. Boil water in a glass pot.

Add star anise, orange flowers, vanilla, clove, cinnamon, and tea leaves to boiling water.

2. Continue boiling for 3 to 5 minutes, stirring constantly.

3. Remove from heat. Cover and allow to steep until luke warm.

4. Strain, and add sugar to taste.

5. Top with half & half.

Traditional Variation: Substitute coconut milk for half & half.

Decaffeinated Variation: Substitute decaffeinated tea leaves.

Low-fat Variation: Substitute evaporated milk or rice milk for half & half.
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Bailey's Irish Cream Truffles

1/4 cup Bailey's Irish Cream

1 Tablespoon Butter

12 oz semisweet chocolate pieces

2 egg yolks

1/4 cup Heavy Cream

Directions.

Melt chocolate pieces, Bailey's and heavy cream together over very low heat.

Whisk in yolks, one at a time, mixture will thicken.

Whisk in butter.

Refrigerate several hours, or overnight until firm.

Make small balls with a teaspoon.

Roll in powdered sugar or cocoa.
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Cream Puffs

For the puffs...

1 cup water

1/2 cup butter or margarine

1 1/4 cups flour

4 eggs

For the filling...

1/2 cup sugar

2 tbs. cornstarch (ruled by the Sun; brings health and wealth)

1/4 tsp. Salt

2 cups milk

2 egg yolks

2 tbs. butter or margarine

2 tsp. vanilla extract

Confectioner's (10X) sugar

Directions.

1. Bring water and butter to a boil in a saucepan.

2. Lower heat and add flour.

3. Stir on low heat until batter forms a ball shape.

4. Remove from the heat, onto ungreased cookie sheet.

5. Bake for 30 minutes at 375° F until golden brown

6. Remove from oven and set aside to cool.

7. In a saucepan, slowly bring sugar, cornstarch, and salt to a boil, stirring constantly until thick.

8. Add milk and egg yolks and boil for 1 minute.

9. Remove from heat and add butter and vanilla.

10. Let filling cool.

11. Fill puffs with cream filling and sprinkle with confectioner's sugar.

Table of Contents

What Imbolg is	Groundhog Day	Pancakes at Imbolg
Imbolg Crafts	Imbolg Prose	Recipes for Imbolg

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