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Harvest Recipes

More Mabon recipes: http://www.jaguarmoon.org/public/Wheel/Mabon/Recipes.html

Beverages
Autumn Gold Punch
Apple Tea
Apple Punch
Mulled Hard Cider
Mabon Wine Moon Cider

Breads
Harvest Muffins
Butternut Squash Bread
Mabon Bread
Squash Cloverleafs
Apple Bread
Honey Corn Muffins

Sides
Corn Meal Pudding Cake
Acorn Squash with Apple Stuffing
Corn Fritters
Autumn Veggie Cobbler
Baked Harvest Vegetables
Stuffed Acorn Squash
Acorn Squash with Cinnamon and Honey

Soups and Stews
Roasted Butternut Squash Soup
Bean and Pasta Soup
Squash and Apple Soup

Main Dishes
Mama Moon's Chops Stuffed with Apple, Pepper & Gorgonzola
Stuffed Courgettes
Apple Glazed Pork Loin Chops-for the crockpot
Roasted Pepper and Pork Meat Loaf
Autumn Spice Ham Steak
Brined Roast Turkey
Corn Stuffed Pork Chops-for the crockpot
Cornbread Corn Casserole
Applesauce Meatloaf
Baked Chicken with Cider and Apples

Desserts
Fresh Apple Pound Cake
Mabon Bread Pudding
New England Squash Pie
Apple Cider Pound Cake with Buttermilk Icing
Apple Upside Down Cake

Autumn Gold Punch

2 (12 oz.) apricot nectar
1 1/2 c. orange juice
3/4 c. lemon juice
1 1/2 qt. sweet cider
20 maraschino cherries (optional)

In large pitcher, combine first 4 ingredients. Refrigerate at least 2 hours. Serve in punch cups. Garnish each with maraschino cherry, if desired.

SOURCE: unknown

Apple Tea

8 ounces dried apple slices
2 sticks cinnamon
4 cloves
1 1/2 quarts cold water
Honey or sugar

Place the apple slices, cinnamon, cloves and water in a saucepan and bring to a boil. Reduce the heat and simmer 15 minutes. Sweeten with honey or sugar, and strain into tea glasses, pushing gently on the apples to remove all the liquid.

SOURCE: Unknown

Apple Punch

3 qts. apple juice
4 cinnamon sticks, about 3 inches in length
1 doz. whole cloves
1 1/2 pts. pineapple juice
1 c. lemon juice
1 (2 liter) bottle ginger ale

Place apple juice in a large kettle (not aluminum). Tie spices in cheesecloth, add to kettle and simmer uncovered 15 minutes. Discard spice bag; remove from heat. Add remainder of ingredients; excluding ginger ale. Cool. To serve, mix juice and ginger ale and serve over a block of ice.

Makes 24 servings.

SOURCE: unknown

Mulled Hard Cider

1 gallon of hard cider (unpasturized cider which has been allowed to ferment)
1 cup apple jack
6 cloves
6 allspice berries
6 cinnamon sticks, broken
a 2" piece of candied ginger
1 lemon, sliced thin crosswise
cinnamon sticks for stirrers

Combine in a large enamel or stainless steel pot and bring just to a boil, cover and simmer for 5 minutes. Allow to set off the heat for about 10 minutes. Serve hot in warmed mugs with a cinnamon stick stirrer.

SOURCE: unknown

Mabon Wine Moon Cider

4 cups apple cider
4 cups grape juice
2 cinnamon sticks
1 tsp. allspice
1/2 tsp. whole cloves
additional cinnamon

bring to a boil then lower heat and simmer 5 minutes

makes 8 cups

Source:http://www.rosemagick.com/wwwforums/recipes/messages/11.html





Harvest Muffins

3 eggs
1/2 cup sugar
1/2 cup vegetable oil
1 cup grated apples
1 cup grated carrots
1 cup whole-wheat flour
1 cup all-purpose flour
1 tbs. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon

Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with paper liners. Set aside. In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined. Spoon the batter into the muffin tins and bake for 25 minutes.

Makes 12 muffins.

SOURCE: unknown

Butternut Squash Bread

1 (2-pound) butternut squash
1/2 cup butter, softened
1 1/2 cups sugar
2 large/jumbo eggs
2 cups unbleached all-purpose flour
1 teaspoon soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ginger
1/2 cup pecans, chopped

CUT squash in half lengthwise; remove seeds. Place cut side down in a shallow pan; add water to depth of 1/2 inch. Cover with foil and bake at 400 degrees for 1 hour or until tender; drain. Scoop out pulp; mash. Discard shell. Measure 1 3/4 cups pulp; reserve any remaining pulp for other uses.
BEAT butter, gradually adding sugar; beat well. Add eggs