Table of Contents
Mabon Thoughts
Mabon Activities
Mabon Poem
Recipes for the Mabon Feast
Mabon Thoughts
Autumn is one of my favorite times of year because of the temperate weather and the slower pace (you know, the lull before the 'storm'of the holidays).
Nowadays, when I think of Autumn, I think of Mabon, which makes me think of food and family and sharing with others. Since Mabon is our Thanksgiving,
it makes sense that it would evoke these kinds of memories for me. Of course, it also brings to mind crisp Autumn mornings, comfortable
temperatures, beautiful weather, vibrant colored leaves drifting lazily to the ground and sitting around a campfire in my back yard with the people I
love, enjoying each other's company.
Our home has always been open to everyone on the Sabbats but during Mabon, we make an extra effort to invite folks who may be in need of the fellowship of others (or just a great meal and some fun). Our coven also works with the local Pagan Pride Day project to help raise funds and items for local charities. It is part of how we give back to the Community and assist those who could use a helping hand. I hope that your Mabon season is filled with love and abundance. May you have enough to share with others less fortunate and may the joy and blessings of the Earth flow richly upon you.
Make a scarecrow to celebrate the harvest.
What you need:
Wire hanger
Nylon stocking
Fabric scraps
Scissors
glue
Instructions:
1. With an adult's help bend a wire coat hanger into a diamond shape.
2. Use the nylon stocking and put the hanger inside the nylon. Pull the 
stocking so that it is taut over the hanger. Tie a knot in the nylon to prevent it from slipping off.
3. Decide which material you would like to use for eyes, a nose, mouth, scarf and hat. Cut out the appropriate shapes and glue them onto the nylon.
Hang up your scarecrow and enjoy him (or her)!
You will need...
Colorful fall leaves
A photo of someone or something you love.
wooden ice cream sticks
paper towels
old crayons pieces
waxed paper
paper clips
kitchen towel
iron
tape
Instructions:
1. Collect 4 or 5 fall leaves.
2. Make crayon shavings over the paper towel by scraping the side of the ice cream stick against the crayon. You will need about a handful of different colored shavings.
3. Tear off 2, 12"long pieces of waxed paper.
4. Arrange your fall leaves on one of the pieces of waxed paper.
5. Trim your photo into a fun shape and place it among your leaves on the waxed paper.
6. Sprinkle colored wax in the spaces between the leaves.
7. Lay the second piece of waxed paper on top of the leaf arrangement.
8. Use paper clips to attach the pieces of waxed paper together.
9. Place a towel over the paper, to protect the iron.
10. Then set the iron at a low temperature and iron the leaf arrangement to melt the crayon shavings.
Display your lovely artwork in the window!
You will need
Clear Contact paper
Colorful fall leaves
String
Small branch
Instructions:
1. Cut 2 squares of Contact Paper for each leaf, about an inch larger then the leaf all the way around.
2. Peel the backing off one piece of the Contact paper and carefully press the leaf onto it.
3. Peel the backing off the second piece of Contact Paper and stick it to the other side of the leaf so that the sticky sides of the paper are together (so you laminate the leaf).
4. Press the paper together firmly all the way aroung the leaf then trim off the excess, leaving about 1/4 inch of clear paper all the way around the leaf.
5. Repeat the process with all your leaves.
6. Poke a small hole in the stem end of each laminated leaf.
7. Thread your string through the holes (the strings may be different lengths if you like)
8. Tie the strings to your small branch, and find a good place to display your artwork where the leaves will catch the breeze and flutter..
Paint a fall scene on your window. Use the following recipe and the paint is easily removed.
For the Window Paint you will need:
2 Tbsp powdered tempera paint
1 Tbsp warm water
1 tsp Joy dish washing liquid
Instructions:
1. Measure powdered paint into a container.
2. Mix in water thoroughly to achieve a smooth paste.
3. Add dishwashing liquid, mixing completely, but gently, to avoid making paint too sudsy.
4. Paint your favorite Mabon theme on the window then sit back and enjoy it.
Dries on windows in 5 - 10 minutes. Washes off easily with a solution of water and vinegar.
Ingredients
1 1/2 pounds broccoli, florets and top third of stalks, cut into chunks
2 tablespoons olive oil
1 onion, chopped
2 cups vegetable stock
1 teaspoon salt
3/4 cup milk or heavy cream
Pinch of cayenne
Directions
1. In a large soup pot, heat the oil and saute the onion until softened.
2. Add the broccoli and saute for one minute.
3. Add the stock and salt and cook covered until broccoli is tender, about 10 to 15 minutes.
4. Add milk or cream and heat through.
(Note – you may, if you choose, puree the soup in a blender until smooth, thin with heated milk).
Ingredients
5 to 5 1/2 pound Long Island duck, thawed, innards removed, wing tips removed, neck trimmed, and extra fat removed
4 1/2 quarts duck stock saved from a prior roasting, or Basic Chicken Stock, or three 46-ounce cans chicken broth, skimmed, or water
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup skimmed stock from duck or water, for deglazing
Directions
1. Remove the duck from the refrigerator and let sit at room temperature for the 20 minutes that are needed for the next step.
2. Pour stock into a tall narrow stockpot. Be sure there is enough room left in the pot for the duck. By using a narrow pot, less stock is needed to cover the duck than in a wider pot. Add the wing tips, neck, giblets, and any blood from the duck. Cover the pot and bring to a boil over high heat.
3. Meanwhile, using the tines of a fork, thoroughly prick the duck all over, paying special attention to the fattiest areas. Insert the tines at an angle so there is a minimum risk of pricking the meat beneath. Carefully lower the duck into the boiling stock, neck end first, allowing the cavity to fill with stock so the duck sinks to the bottom of the pot. To keep the duck submerged, place a plate or pot cover over the duck to weight it down. The Japanese otoshi-buta-wooden lids that are 1 1/2 to 2 inches smaller than the diameter of the pot-are perfect.
4. When the stock returns to a boil, reduce the heat and simmer 45 minutes. Even with the plate as weight, the duck will tend to float to the surface, so check about every 10 to 15 minutes to see that the duck remains submerged. Keep the stock at a gentle simmer; if it boils, the duck will rise to the surface.
5. When the duck has finished simmering, spoon 1 tablespoon of the duck fat off the top of the stock and spread it in the bottom of a shallow 12 x 8 x 1 1/2-inch roasting pan. Remove the plate and carefully lift out the duck, holding it over the pot to drain any liquid from the cavity. Place duck in roasting pan. Do not tuck the neck flap under the duck. Spread it out in the pan.
6. Pat the duck thoroughly dry and lightly coat the skin with the salt and pepper or one of the optional ingredients, gently pressing them against the skin. The duck is hot and the skin is tender, so work carefully. The duck may be prepared ahead up to this point and refrigerated for a day. If made ahead, return duck to room temperature. If proceeding with roasting right away, for optimum results, leave the duck sitting out at room temperature for 30 minutes to permit the skin to dry and heat the oven to 500 degrees with oven rack on the second level from the bottom.
7. Place duck in oven legs first. Roast 30 minutes. After 10 minutes, spoon out the fat that accumulates in the roasting pan. Move the duck around in the pan with a wooden spatula to prevent the skin from sticking to the bottom of the pan. If it is easier, remove the pan from the oven being careful of the hot fat and spoon off fat. This will avoid getting fat on the inside of the oven, which would smoke. Make sure the oven door is closed, so that the temperature doesn't go down.
8. After the full 30 minutes, remove the duck from the pan.
Ingredients
3 pounds assorted root vegetables, such as carrots, parsnips, turnips, and rutabaga, coarsely chopped
4 garlic cloves
1 teaspoon salt
2 cups heavy cream
1/2 cup (1 stick) unsalted butter
1 handful fresh thyme sprigs
1 handful fresh rosemary sprigs
2 bay leaves
Kosher salt and freshly ground black pepper
1 bunch fresh chives, chopped
Extra-virgin olive oil
Directions
1. Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt.
2. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.
3. While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream – do not allow to boil. Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and the bay leaves.
4. Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil.
This recipe can be made kept refrigerated up to 3 days in advance without the sugar topping.
Ingredients
1/2 cup fresh corn kernels
2 tablespoons unsalted butter
2 1/3 cups heavy cream
1/3 cup half-and-half
1/2 vanilla bean, split lengthwise
8 egg yolks
1/2 cup granulated sugar
1/2 cup coarse sugar
Directions
1. Heat the oven to 300 degrees F.
2. Saute the corn in the butter in a skillet over medium-high heat, until lightly browned. Set aside to cool.
3. Heat the cream, half-and-half, and vanilla bean in a saucepan over medium heat just until it comes to a boil.
4. Immediately turn off the heat and set aside to infuse for 10 minutes.
5. Whisk the egg yolks with 1/2 cup granulated sugar in a large bowl just until combined.
6. Whisking constantly, gradually pour in the hot cream mixture. Strain the custard mixture into a pitcher to smooth it and to remove the vanilla bean.
7. Divide the corn among ramekins or soup plates then top them off with custard.
8. Arrange them in a hot water bath; the water may be very shallow, but that's fine. Bake in the center of the oven until set, 30 to 35 minutes.
9. Remove from the water bath and let cool 15 minutes. Tightly cover each custard with plastic wrap, making sure the plastic does not touch the surface. Refrigerate at least 2 hours.
10. When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch).
11. Sprinkle the surface of the custard with an even layer of coarse sugar and place the dishes on a baking sheet.
12. Broil or torch the surface until the sugar is melted and well browned, about 1 minute. Let cool slightly and serve immediately.
Ingredients
2 cups firmly packed brown sugar
1/2 cup butter or margarine
1 pinch salt
3 sticks cinnamon
6 whole cloves
1/2 teaspoon ground nutmeg
2 cups rum
heavy cream -- whipped
ground nutmeg -- for topping
Directions
1. Put all ingredients, except rum, cream, and nutmeg into crock pot.
2. Add 2 quarts hot water. Stir well.
3. Cover pot and cook on LOW for 5 hours.
4. Add rum; stir to blend. (OR just serve without adding the rum, for those who do not wish to drink alcohol)
5. Serve from pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg.
Ingredients
5-1/2 pounds apples, peeled and finely chopped
4 cups sugar
2-3 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Directions
1. Place apples in slow cooker.
2. Add rest of ingredients and mix well.
3. Cover and cook on high for 1 hour.
4. Reduce heat to low. Cover and cook 9-11 hours or until thick and dark brown, stirring occasionally. Uncover and cook 1 more hour.
5. If a smoother apple butter is desired, may puree in blender or food mill.
6. Process 10 minutes in hot water bath in pint jars or may freeze.
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