Brew magic in the kitchen

Hey there, time traveller!
This article was published 26/10/2016 (3376 days ago), so information in it may no longer be current.

Samhain (pronounced SAH-win), the deep-rooted holiday celebrated on Oct. 31 to mark the Celtic New Year, is the perfect time to explore the transformative power of the kitchen, with its alchemical capacity to change an assortment of ingredients into something delicious and healthful.

That is certainly the case with the contemporary pagan tradition, where the kitchen is more than a place to cook. You can brew up some new kitchen ideas with help from The Book of Kitchen Witchery, (published by CICO Books, $29.95 with illustrations by Emma Garner), a charming and beautifully illustrated guide to just such a magical kitchen.

“The Book of Kitchen Witchery has an abundance of folk wisdom as well as many modern pagan practices that will help readers learn the necessary lore and background information for creating the life of their dreams,” says Cerridwen Greenleaf, an American poet, author, and medieval scholar.

She says the book is designed to be a tool for personal growth with deep grounding in magical correspondences, astrological associations, as well as the myths behind the magic.

“You can create a magical supper for your loved ones or rid your home of negative energy and blocks to happiness,” she says.

Greenleaf says her interest in paganism began as a child.

“My Aunt Edith taught me about nature, herbal teas, making your own medicine from the plants in our garden, all about astrology and so many lessons from Mother Nature,” she says.

“I remember her taking me by the hand on our family farm and teaching me which wild plants, weeds and flowers were edible in case I ever got lost and needed to take care of myself … and how to use the night sky as compass.

“Years later, I understood she was gently guiding me in the ways of the craft.”

Greenleaf explains that Halloween stems from the grand tradition of the Celtic New Year, pointing out that what started as a folk festival celebrated by small groups in rural areas has today become the second largest holiday of the year and a time to let your “wild side” out.

“This is the time when the veil between worlds is thinnest and you can commune with the other side, with elders and the spirit world,” she says.

“It is important to honour the ancestors during this major sabbat and acknowledge what transpired in the passing year as well as set intentions for the coming year.”

The place to set those intentions is the warmest place in your home.

“Over time, your kitchen becomes a kind of holy space,” she says. “The kitchen truly is the heart of the home, imbued with positive energy — you are making magic there and you are also caring for your loved ones in a very conscious way.”

She says that magic and spellwork is about expansion: Expanding your horizons, enriching your mind and spirit and celebrating the real riches of well-being and contentment.

“No matter how humble, kitchens are where we gather together,” she says.

“The very stuff of life takes place in this room: cooking, sharing meals, and talking about our lives … What can be more sacred than this? Nothing.”

She says that for pagans, more than meals are prepared in the kitchen.

“All manner of concoctions and cures are created — herbs are ground up, brews are brewed, essential oils are bottled, healing teas are steeped, tinctures are carefully measured to name but a few of the duties of a kitchen witch,” she says.

Readers should approach the book with fun and enthusiasm, and enjoy the lovely illustrations.

“I say dive in for starters and get going creating your personal power centre, an altar or shrine as a touchstone you use daily, for morning meditations and evening prayers,” she says.

“I would also suggest flipping through and seeing which recipes for teas, tisanes and meals are most appealing. For example, October ushered in the rains where I live so I am brewing up a chamomile lavender tea, a cold and flu preventative.”

Her favourite recipes include “Recipes for Romance,” to spark true love and make it all the sweeter. She also shares money-saving ideas as well as chapters on kitchen gardens, edible flowers, medicinal herbs and kitchen cabinet cures.

“This book truly is a guide to living the good life!”

All recipes below are excerpted from The Book of Kitchen Witchery, and used with permission by the publisher.

Harvest Moon Herb Soup

After the September equinox signals the change of seasons from summer to fall, you should start making pots of this seasonal meal, which is a guaranteed crowd pleaser. This autumnal soup is just as pleasing to the cook as it can be a quick supper, leftovers for lunch, and easily frozen for meals on the go. It is simple and delicious. On the eve of the first full moon of fall, gather the ingredients and prepare. Refrigerate overnight and the flavours will “marry” together to intensify and become an even more savoury supper to serve to loved ones on this harvest moon night.

3 large thinly sliced leeks
60 ml (1/4 cup) of virgin olive oil
2 cloves fresh garlic
2 L (8 cup) of water
1 butternut squash, peeled, seeded, and shredded
1 carrot sliced thinly into golden moons
4 large potatoes cut into small, spoon-sized chunks; cook’s choice — can be yams, purple, Idaho, or red potatoes
5 g (1/4 cup) sage, finely ground
60 ml (1/4 cup) fresh chives diced and chopped finely
2 ml (1/4 tsp) celery salt
Salt and pepper to your taste

In a large iron skillet (preferably well-seasoned by use in your kitchen) fry the leeks in the olive oil until they become soft and translucent. Add in the chopped garlic until it is also soft and wafting a wonderful scent into your kitchen.

Transfer to a soup pot, oil and all, and add the water, heating to a boil. Add all the veggies and herbs and turn the heat down to a simmer for 45 minutes. Test the potatoes so see if they are soft enough — do this by mashing with a wooden spoon. If they are still a bit hard, simmer for another five minutes.

Turn the heat down very low and then season with salt and pepper. Add the celery salt as the last element of the year’s abundance.

Serve in clay, wooden, or ceramic bowls by the light of a brown or yellow candle. A chunk of homemade bread would be the ideal seasonal accompaniment.

 

Magic Mushroom Quiche

This dish can be a main course served with a leafy green salad or a yummy hot breakfast or brunch with a side of fruit. Make two and your weekend options are deliciously open. You can also add greens such as nettles, spinach, or chives to add more colour and nutrients to your meal.

Gather the following ingredients:

5 eggs
125 ml (1/2 cup) milk
85 g (3 oz) cheese, grated; cook’s choice of cheddar, Swiss, or another family favourite
75 g (1/2 cup) washed and sliced button crimini mushrooms
A pre-made pastry lining a greased pie pan or quiche shell (can be store bought or handmade, depending on how much time you have)

Preheat your oven to 190 C (375 F).

Whisk the eggs and milk together and season with salt and pepper. Fold in the grated cheese and stir in the mushrooms. Pour the mixture into the pastry shell and pop into the oven for 35 minutes.

When the top is turning a nice golden brown, remove the quiche from the oven and let it cool. Top with sprigs of aromatic fresh rosemary from your witch’s garden.

 

Cinnamon Liqueur

This popular pagan beverage gives peppy energy and can also be a love potion.

These few ingredients can lead to a lifetime of devotion:

2 cloves
5 ml (1 tsp) ground cilantro (coriander) seed
1 cinnamon stick
250 ml (1 cup) vodka
250 ml (1 cup) simple sugar syrup

Pour the vodka into a bowl and add the herbs; cover and place in a cupboard for two weeks. Strain and filter until the result is a clear liquid into which you add the simple syrup and place back on the shelf for a week.

Store this in a pink or red-capped bottle; you now have liquid love.

You can add this to hot chocolate, water, tea, or milk for a delightful drink to share with a partner.

Kitchen Witch Quick Tip—DIY Elixir

You can make a simple syrup, a base for any liqueur, in five short minutes by boiling 200 g (one cup) of sugar in a 125 ml (half-cup) of water. The method above can be used to create distinctive after-dinner drinks and digestives from angelica, anise, bergamot, hyssop, all mints, fennel, and, maybe the most special of all, violets.