Yearly

World Goth Day

May 22nd is World Goth Day. World what day? World Goth Day! That’s right, there is a World Goth Day and it has been around since 2009.

During a BBC Radio 6 exploration of musical subcultures, two goth DJs thought it would be great to get an event going that celebrated the goth scene. They chose May 22nd as the day. Initially a British celebration, World Goth Day spread and is now celebrated all over the world. You can check out the offical page to learn more and to see if there is an event near you.

World Goth Day celebrates the cultural heritage of the goth scene. It is a day for goths to be proud of who and what they are. I have been a proud goth since I was young, openly exploring the darker side of life through books, films, television and music.

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When I entered the world of punk rock music I found my clan – punk goths. Not surprisingly two of the bands that influenced me the most were The Damned and The Cure. Both bands were punk goth hybrids and difficult to pigeonhole into one category. They were, to borrow a term from the awesome Billy Bragg, genre fluid – much like me 🙂 Also like me, both bands have lasted the distance and continue to embrace the soul of punk goth culture. In honour of World Goth Day’s musical roots, I have made a recipe based on one of my favourite songs.

In my post Neat Neat Neat I created a recipe for Smashed Potatoes in tribute to The Damned song Smash It Up. I also answered questions by Bob T. Panda including these two:
If you could be an animal, which one would you be?
“A Giant Panda like Clint Recession.”

Who is Clint Recession? Well he is a creation by David O’Doherty, Claudia O’Doherty and Mike Ahern in the book 100 Facts About Pandas. According to this book of fun fake facts, Clint is a founding member of The Cure and the inspiration for their goth look – he’s also a giant panda.

Which leads me to the next question:
What kind of cuppycake are you, and why?
“A Black Forest Cuppycake because I like black and I like The Cure song A Forest.”

Naturally I couldn’t resist creating a Black Forest Cupcake combining both goth and panda culture. My cupcakes are decorated with black liquorice which reminds me of black bamboo. And if there is one species of bamboo a goth panda would love it’s black!

Don’t forget, the original Black Forest Cake is named for Germany’s Black Forest – the setting for many of Grimm’s fairytales – and home to some spooky folklore. Wow, that’s a lot of goth to pack into one cupcake 🙂

Have a Happy World Goth Day!

Black Forest Cupcakes 

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Ingredients
for the black forest cupcakes
1/2 cup cocoa powder
1 + 1/2 cups plain flour
3 teaspoons baking powder
125g (1/2 cup + 1 tablespoon) unsalted butter, room temperature
1/2 cup caster sugar
1 egg yolk, room temperature
2 eggs, room temperature
1/2 cup sour cream
1/2 cup milk
425g (15oz) canned pitted black cherries, drained and chopped, reserving the juice
1/2 cup juice, reserved from canned cherries

for the whipped cream
2 cups double cream
4 teaspoons powdered buttermilk or powdered milk
2 tablespoons powdered (icing) sugar
black liquorice for decoration
grated chocolate for sprinkling
fresh cherries for garnish – optional

Instructions
Preheat the oven to 180C / 350F.
Line a 12-hole muffin pan with 12 paper cases.
In a small bowl, sift together the cocoa, flour and baking powder. Set aside.
In a medium sized bowl, cream the butter and sugar with an electric mixer until fluffy and pale.
Add egg yolk, one of the eggs and half the sour cream and beat well.
Add remaining egg and sour cream and beat until combined.
Add the milk and mix until combined.
Using a wooden spoon, fold through the cocoa mix 1/3 third at a time until combined.
Add the cherries and juice and gently mix through.
Using an ice-cream scoop, spoon the batter evenly into paper cases.
Bake for 10 – 20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
While cupcakes are cooling make the whipped cream by whipping together the cream, powdered sugar and milk powder with an electric mixer on medium speed until combined. Add the vanilla extract and whisk on high speed until stiff peaks form. Spoon whipped cream into a piping bag and pipe onto cupcakes.
Decorate with black liquorice.
Sprinkle with chocolate and garnish with fresh cherries if desired.

Mother’s Day

From ancient Goddess cults to the Christian Mothering Sunday, mothers in all their forms have been celebrated for millennia. The modern Mother’s Day celebration is part of that tradition. After the death of her activist mother Ann Jarvis, Anna Jarvis wanted to create a special day to honour mothers. Unlike former celebrations, Anna wanted her Mother’s Day to be reserved solely for your very own mother, not mothers or mothering in general. Anna succeeded in her quest, but she quickly regretted her victory.

Anna had envisioned a Mother’s Day where children of all ages would visit their mothers and spend quality time with them. Any gifts would be homemade to show the value of the relationship, not the value of the gift. She was devastated to see the holiday turn into a commercial enterprise for florists, confectioners and card manufacturers. She spent the rest of her life trying to destroy what she had created. Despite the commercialisation of Mother’s Day, it continues to be a very important day of the year.

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Ironically, one of the reasons Mother’s Day remains so popular is that it has returned to the more Pagan understanding of mothers and mothering. Rather than focus solely on your own mother, Mother’s Day is promoted as a time to remember all forms of mothering including symbolic mothers and mothers in the animal world. Many zoos have special Mother’s Day events and encourage people to think about giving a donation or animal sponsorship as a Mother’s Day gift. It’s not what Anna wanted, but maybe by focussing on a broader meaning for Mother’s Day, we can also heal some of the stress that comes with this complicated holiday. Those who have bad relationships with their mothers or children, those who aren’t mothers and those who are mourning children or mothers who have passed away may gain some comfort from less rigid interpretations of the day.

As someone who has always been passionate about animals, I love the idea of including them in Mother’s Day celebrations. My first two posts on Mother’s Day were both panda film reviews – ACHOO! The sneeze heard across the world and Kung Fu Panda 3. Both posts look at the beauty, power and struggle of mothers and babies in the animal world. By including all forms of mothers and mothering in Mother’s Day celebrations, we can bring new focus to the holiday and give support to some of the rarest mothers in the world.

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In honour of all mothers I thought I would create an apple flowerpot cake with apple crisps. The cake can be presented in its pot as a gift. The apple crisps are a personal reminder of the bamboo and apple slices baby panda Miao Miao munched on during a cuddling session with one of her Aunties – me 🙂

Apple Flower Pot Cake

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Ingredients
170g butter
1 cup dark brown sugar
3 eggs, room temperature
1 + 1/2 cups plain flour
1/4 teaspoon sea salt
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup of sweet apple cider
2 tablespoons of elderflower cordial
Icing sugar for dusting

Instructions
Preheat oven to 170C / 340F.
Line an unglazed flower pot or glazed baking pot with baking paper – (approx 16 cm diameter and 10 cm deep)
In a large bowl using an electric mixer, cream together the butter and sugar until light and fluffy. Add eggs one at a time and beat well after each addition.
In a separate bowl sift together the flour, salt, baking powder, cinnamon and cloves.
In a jug, combine the apple cider with the elderflower cordial.
Add the flour mixture alternately with the cider mixture to the creamed butter. Beat until well blended.
Pour batter into prepared flower pot.
Bake for 1 hour or until a skewer inserted into the centre comes out clean.
Allow cake to cool for a few minutes before removing from pot.
Gently peel away the baking paper.
Place cake on serving plate and dust with icing sugar.
Serve with apple crisps.

Apple Crisps
Ingredients
1 red apple
1 green apple
elderflower cordial for brushing
2 tablespoons caster sugar
1 teaspoon cinnamon

Instructions
Preheat oven to 130C / 250F.
Line 2 baking trays with baking paper.
Thinly slice the apples crosswise and remove the seeds.
Using a pastry brush, lightly brush both sides of the apple slices with elderflower cordial.
Combine the sugar and cinnamon together and use to lightly dust both sides of the apple slices.
Place in a single layer on baking trays and bake for approximately 2 hours or until dry and crisp. Turn over every half hour.
Remove from oven, transfer to racks and allow to cool.

A Silent Supper

It’s funny what things will make you miss someone close to you who has died. For me it’s usually something happy, something I want to share with that special person, but now I can’t. In The Austen Tea Room I wrote about someone close who had just passed away. What I didn’t say was that it was my mother. Her death was still too raw. The words couldn’t be said. Burying her on the morning of New Year’s Eve meant I was starting the new year without her. It’s shaping up as one hell of a great year. And it’s the first year I can’t share with my mum.

The wheel has spun its way back to Halloween in the Southern Hemisphere. With all the fun of trick-or-treaters and dressing up, sometimes we forget the true meaning of Halloween which is honouring the dead. This April 30th I will visit my mother’s grave and take some of her favourite foods to share with her. I’ll then be going to The Austen Tea Room for an afternoon High Tea. For the evening I thought I would do something very different – a Silent Supper – which is a meal that is eaten in silence to honour the dead.

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There are many ways to hold a Silent Supper. You can have a solitary meal or invite friends and family. It can be as simple as eating something in silent contemplation or you can go all out and do a formal ritual with a formal dinner included. Some even suggest cooking the food in silence too.

While there are no real rules or directions, there are a few things to think about when hosting a Silent Supper. A place should be set at the head of the table for the departed loved ones you are honouring. You can drape the seat in a white or black cloth. Before you bring out the food, light a candle and place it on the table near the setting for the departed. The meal should include some of their favourite foods. Starting the supper around midnight is a nice touch. While you eat your silent meal, think about those that have passed.

When I think about my mother I always think of Demeter and Persephone. The bond between mother and daughter is beautifully expressed by these two Goddesses. My mother and I saw ourselves in their myth. She was Demeter as mother – good, bad and smothering. I was the daughter Persephone who left Demeter’s realm as a young girl to find a place for myself in the Underworld with Hades. Over the years I returned often to visit my mum. We shared both good times and bad times.

As the years went by I knew that my mother’s time here was drawing to a close. Finally, with very little warning, my mum passed into the realm of Persephone and Hades. I hope she likes the Underworld as much as I do.

In remembrance of my mother I will be making coliva for Halloween. Coliva is a boiled wheat dish that is traditionally prepared for services that honour the dead. There are many things you can add to the coliva but I prefer a simple fruit and nut mix. I particularly like adding pomegranate seeds so that the symbols for Demeter (wheat) and Persephone (pomegranate) can be united again in this sacred dish.

Coliva

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Ingredients
1/2 cup wheat berries
1/4 teaspoon sea salt
1/2 cup walnuts, coarsely chopped
1/4 cup sesame seeds
1/2 teaspoon ground cinnamon
1/4 cup vanilla sugar
1/2 a pomegranate, seeded
icing sugar for dusting
cream for serving (optional)

Instructions
Rinse the wheat berries and place in a large saucepan.
Add the salt and enough water to cover the berries by about 5 centimetres.
Bring to the boil over medium heat.
Stir occasionally to ensure the berries do not stick to the bottom.
During the cooking process, check to make sure the water has not dropped to a level where the berries cannot float.
Cook for 1 – 2 hours or until the berries are tender but not mushy.
Drain and spread out onto baking paper to dry for a few hours.
When the berries are dry, place in a bowl and mix through the walnuts, sesame seeds, ground cinnamon, vanilla sugar and pomegranate seeds, keeping a few pomegranate seeds in reserve.
Transfer to a serving platter and form into a mound.
Sift icing sugar over the top and decorate with reserved pomegranate seeds.
Serve with a dollop of cream if desired.

Bram Stew

I hope Bram Stoker isn’t going to turn over in his grave when he sees what I have chosen to make for his 105th Deathiversary (Thursday the 20th April) – deconstructed Irish Stew! It’s not the first time I’ve dabbled with deconstructing a classic recipe for Bram. I celebrated one of his birthdays by making a dessert version of an Irish Coffee.

So how do you deconstruct an Irish Stew? First, you have to have an idea of what deconstruction means in cookery terms. Basically, it is the art of looking at all the ingredients in a recipe, reimagining them in some way, and then putting them together again. The key is to make a dish that reminds you of the original, especially in flavour, and remains true to the essence of the dish. How you do this is where the artistry and the confusion comes in.

With that in mind there are a few ways of deconstructing a stew. I have chosen to stick with a basic stew but have taken the lamb out of the dish. Isn’t that just a vegetable stew? Yes, except I am still serving the lamb but in a different form. My aim is to deconstruct only part of the dish. The essence of a stew for me is a piping hot combination of hearty ingredients cooked to perfection in a tasty sauce. The reason I am taking out the lamb is because I don’t particularly like lamb. The only way I eat lamb is as crumbed cutlets. So, when I thought about making an Irish Stew for Bram, I couldn’t help but think of a dish of piping hot vegetables with succulent and crispy crumbed lamb cutlets served on the side. I hope you and Bram enjoy my reworking of this classic dish.

Deconstructed Irish Stew

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Note:
Start preparing the lamb cutlets once you have the stew simmering.

For the Irish Stew
Ingredients
2 tablespoons unsalted butter
1 medium onion, roughly chopped
2 medium carrots, peeled and roughly chopped
4 medium potatoes, peeled and roughly chopped
3 tablespoons plain flour
1 cup of Irish beer
1 cup of  chicken stock
salt and pepper to taste

Instructions
Melt the butter in a large saucepan over medium heat.
Add the onion, carrots and potatoes and cook for a few minutes.
Sprinkle the flour over the vegetables. Stir so they are all coated in flour.
Stir in the beer and stock. Add water if needed until the vegetables are just covered.
Bring to boil then reduce heat to a simmer.
Cook for 1 hour or until the vegetables are tender.
Check the liquid level during the cooking process. The vegetables should be covered at all times. Add more beer, stock or water as needed.
Once cooked, taste for seasoning and add salt and pepper if needed.
Keep warm while you cook the lamb cutlets.

For the Lamb Cutlets
Ingredients
1/4 cup plain flour
1/4 teaspoon sea salt
2 eggs
3/4 cup breadcrumbs
6 lamb cutlets, French trimmed
olive oil for shallow frying

Instructions
Mix flour and salt on a plate. Whisk the egg in a small bowl. Place the breadcrumbs on another plate.
Flatten the cutlets between plastic wrap with a meat mallet.
Working with one cutlet at a time, coat cutlet in flour, shaking off excess. Dip in the beaten egg. Dip in the breadcrumbs, pressing firmly to coat. Repeat with remaining cutlets.
Cover and refrigerate until the stew is ready and is being kept warm.
Pour enough oil to cover the base of a large frying pan. Heat over medium heat.
Working in batches, cook the cutlets for 3-5 minutes each side or until they are golden brown and cooked to your liking.
Drain on paper towels before serving.

If you would like to keep the stew vegetarian, substitute vegetable stock for the chicken stock.

Food For Fools

I remember celebrating April Fool’s Day when I was a youngster at school. Every year we would try and trick each other before noon. As the years went by, the day meant less and less. But then I discovered tarot and the day was reawakened for me with a whole new meaning!

For me, April Fool’s Day is a day to celebrate the spirit of the tarot Fool. As the first card in the tarot deck, the Fool symbolises journeys, adventures and new beginnings. We don’t know if our endeavours will lead to success or failure but we surge cheerfully ahead, hopeful of a positive outcome. The Fool card is the perfect symbol for a new year. As someone who loves Autumn and Winter and looks to them as the times when I am most productive and eager to get out and about, celebrating April Fool’s Day as my personal new year makes sense to me. As someone who loves humour, starting my year on a day dedicated to mischief is just perfect.

One of the ways I love celebrating April Fool’s Day is by thinking about recipes that trick you. Tricking the senses by serving a cold soup when everyone is expecting a hot one or serving a shot of alcohol which turns out to be a solidified jelly shot are some ideas. The names of some dishes can also be tricky, like Welsh Rabbit, which doesn’t have any rabbit in it. Visual tricks are great too and there are lots of examples of savouries made to look like sweets and sweets made to look like savouries. One of my favourite Foolish Foods is a Chocolate Salami which is a sweet made to look like a savoury. When you slice it, the chocolate, cookies and walnuts trick the eye into thinking you are seeing a salami. It’s both a fun visual and a delicious treat 🙂

Chocolate Salami

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Ingredients
100g unsalted butter
3/4 cup double cream
2 tablespoons sugar
100g dark chocolate, chopped into small pieces
1 tablespoon cocoa powder
1 teaspoon vanilla extract
200g shortbread cookies, broken into various small and medium sized pieces
3/4 cup walnuts, chopped into various small and medium sized pieces
icing sugar for dusting
greaseproof paper

Instructions
Heat the butter and cream in a medium sized saucepan over low heat.
Stir in the sugar.
Add the chocolate pieces and stir until the chocolate melts.
Add the cocoa and vanilla. Beat with a wire whisk until combined. If the mixture looks like it has split, don’t worry. Keep whisking and it will come together as it cools.
Allow to cool for a few minutes. You have to allow it to cool long enough so that the cookies don’t turn to mush when added, but not too long or the chocolate will set.
Add the broken cookies and chopped walnuts to the chocolate mixture. Stir until combined.
Place in the fridge and allow to cool. Again, you don’t want to leave it too long or the chocolate will set and you won’t be able to roll it. I check the mix every 5 minutes. You want the mix to be pliable enough to roll but not too wet.
Place the chocolate mix onto a piece of greaseproof paper and roll into a large sausage.
Refrigerate overnight.
Unwrap and sprinkle generously with icing sugar.
You can present it tied with butcher’s string or partially wrapped in baking paper.
Cut into slices.
Refrigerate any leftovers.

Check out last year’s April Fool’s Day post for my tricky Doggie Treats recipe.

The Ides Of March

Beware the Ides of March! Julius Caesar was warned by a seer that harm would befall him before the end of the Ides of March – March the 15th. The seer was right. Caesar was assassinated on that day. But there is more to the Ides of March than Caesar’s death. In ancient Rome, the Ides of March was a celebration day for the first full moon of the year. To understand why March would host the year’s first full moon, we have to go back to the complicated issue of calendars.

The Julian calendar – introduced by Julius Caesar – is a solar calendar based on the Earth’s revolutions around the Sun. It replaced the more complicated ancient Roman calendar which was a lunar calendar based on the phases of the moon, the equinoxes and the solstices. In the Julian calendar, March is the third month of the year but in the ancient Roman calendar, March was the first month of the year. Due to the complicated calculations of the ancient Roman calendar, the full moon usually fell in the middle of the month, around March 15. March was a time of holidays and festivals celebrating the beginning of the new year and the arrival of the year’s first full moon.

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One figure associated with the Ides of March is the ancient Roman Goddess Anna Perenna. She represents the eternal cycle of a year’s ending and beginning. This is symbolised by her name which can be interpreted to mean per annum (every year). Her name also reflects the English words annual (anna) and perennial (perenna). As March is also springtime, she is associated with the cycles of life, death and renewal. She is also known as a Lunar Goddess.

As with many ancient deities, Anna Perenna’s origins are shrouded in mystery. One of my favourite origin stories is that Anna was an old woman living in Bovillae. During a secessio plebis – a type of extreme strike where all shops are shut down – Anna baked cakes every morning and gave them to the hungry rebels. In gratitude, they worshipped her as a Goddess. Thanks to their worship, Anna became a deified human. I love that she became a Goddess by baking cakes. There’s hope for me yet!

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Whatever Anna Perenna’s origin, the Goddess is celebrated on the Ides of March with feasting, drinking and toasting to health, long life and a happy year ahead. One tradition held that you would live as many years as the cups of wine you drank. I can only imagine the hangovers! That may be another reason to Beware the Ides of March 🙂

There are two places where it seems Anna Perenna was worshipped. One is Buscemi in Sicily where inscriptions to Anna and Apollo were discovered. The other is in Rome where a fountain to Anna was unearthed. Inspired by cake baking Anna and in honour of her two places of worship, I have created an Ides of March Cupcake. The cupcake is based on a  Sicilian cannoli ricotta filling. It is topped with a honey frosting. Honey was a favoured food in ancient Rome. Here’s hoping these cakes lead me to deification!

Ides of March Cupcakes

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Ingredients
for the ricotta cupcakes
1/4 cup honey
2/3 cup olive oil
2/3 cup fresh ricotta
1 lemon, juiced and zested
1 egg
1 teaspoon vanilla extract
1 + 1/2 cups plain flour, sifted
1 + 1/2 teaspoons baking powder
1/2 cup mixed peel

for the honey buttercream
1 cup (225g) unsalted butter, room temperature
4 cups powdered (icing) sugar
1/2 cup honey

Instructions
Preheat oven to 180C / 350F.
Line a 12-hole muffin pan with 12 paper cases.
Using an electric mixer, beat together the honey, olive oil, ricotta, lemon juice and lemon zest in a medium sized bowl until combined.
Add the egg and beat until combined.
Add the vanilla extract and beat until combined.
Add the flour and baking powder and beat until combined.
Add the citrus peel and mix until just combined.
Using an ice-cream scoop, spoon the batter evenly into the paper cases.
Bake for 10 – 20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

While cupcakes are cooling, make the buttercream by creaming together the butter and honey with an electric mixer on low speed. Gradually beat in enough powdered sugar until buttercream reaches a piping consistency. Spoon buttercream into a piping bag and pipe onto cupcakes.
Enjoy with a glass of wine or honey mead.

You can also check out my Libum – an ancient Roman recipe for cheesecake.

The Austen Tea Room

A Tale Of Two Valentines, my first post about Valentine’s Day, was about love and death and the history of the day. As we move toward another Valentine’s Day, the shadow of death moves with me.

Someone very dear to me passed away just after xmas. Although neither of us were Eastern Orthodox any more, we were both born into that religion and some of the traditions still have special significance for me. One such tradition is the ritual performed on or around the 40th day after a death.

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In Orthodox theology, the soul of the departed stays on earth for 40 days after death. The soul wanders around, visiting their home and places of personal importance. Many rituals are performed during this period to help the soul on its journey. On the 40th day, the soul leaves the earth. This final departure is celebrated with family and friends. Rituals are performed culminating in a meal, usually eaten at the grave or at the home of the departed. Traditional funeral foods and the favourite foods of the departed are served. It is a time of celebration and the ending of the official mourning period for most involved.

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As the 40th day approached, I wondered what I would to do to honour this ritual. A visit to her grave was a must. But what about food? It was an important part of our relationship. We loved going out to eat and we spent most of our visits together talking about food and recipes. I thought about making one of her favourite dishes and bringing it to the grave but it didn’t feel right. Then, while doing research for an unrelated event, I found the perfect solution – The Austen Tea Room – a tearoom honouring the late and great romantic writer Jane Austen. Located halfway between my home and the cemetery, it was the perfect place to have a a celebratory funeral meal.

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The Austen Tea Room brings us right back to Valentine’s Day. What could be more romantic than dining under the watchful gaze of the creator of Mr Darcy! I had a toasted cheese and ham sandwich with coffee followed by scones with jam and cream and a pot of tea. The surroundings in the cafe section were informal but the rooms where the high teas are served were incredible. I am definitely going back for high tea.

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I must admit that I have read only one of her books – Northanger Abbey – but I do love the television and movie versions of Pride and Prejudice – especially Pride, Prejudice and Zombies! I also own the Tarot of Jane Austen 🙂

The scone recipe below is not traditional, but you can serve it with traditional jam and cream. I wanted something different so I went with butter and maple syrup which works really well with sparkling wine.

Sparkling Scones

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Ingredients
2 + 1/2 cups self raising flour
200ml cream
200ml sparkling wine
butter for serving
pure maple syrup for serving

Method
Preheat oven to 225C / 440F.
Line a baking tray with baking paper.
Sift flour into a medium sized bowl. Add cream and sparkling wine. Mix together until just combined.
Turn dough out onto a lightly floured surface. Knead into a 4cm thick square. Using a sharp knife, cut into squares.
Place scones so they are just touching on baking tray.
Bake for 12 – 15mins or until golden brown and cooked through.
Serve with butter and maple syrup or your choice of accompaniments.

 

Season Of The Witch

New Year’s Eve 1999 was not spent partying like it was 1999. It was spent extracting metaphorical knives from my back and wondering if there were any more to come. I was happy to see the end of a year, century and millennia. I had a lot to put behind me. I also had so many good memories and great achievements to take with me into the new millennia. I was excited for the journey ahead. I thought I knew where my paths would lead me. I was wrong. I really had no idea. It’s ended up being a wild and bumpy ride. But I wouldn’t change it for the world!

2016 was one of those years that makes you think about the past, present and future. So many strange things happened. So many deaths. It made me think about my past and the decisions I made in 2000, the things and people I lost when I removed those metaphorical knives all those years ago. I’m happy to say I don’t miss much from those times but the one thing I do miss is witchcraft.

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I decided to take a sabbatical from witchcraft in 2000, mainly because some of the knives had been wielded by my coven and those knives hurt a lot. A sabbatical usually refers to a leave of absence from a job, usually an academic position. The term comes from sabbath which represents a day of rest. More broadly, a sabbath highlights the importance of making time for periods of rest and rejuvenation throughout your life. This was just what I needed in 2000, a time to rest, nurture and restore myself. As the years rolled by, I yearned for a return to ritual and witchy magic. I often remembered the fun times I had with various covens. The nights spent outdoors with a fire burning. The singing, chanting and dancing followed by cookies and wine.

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As an homage to my past, I decided to make my old coven recipe for crescent cookies. I was going to use them for my new year post on Mari Lwyd. My mouth watered as I remembered the golden, buttery taste of the delicately flavoured almond cookies. I was so eager to taste them that I ate a hot one straight from the oven. It wasn’t very nice. It was bland and dry. I waited until they cooled. They were worse. What had gone wrong? I’m not sure. I’ve certainly become a much better cook than I was back then. Could that be it? Again, I’m not sure, but the failure of my cookies reminded me of both the good and bad coven times. It wasn’t all cookies and wine. So for now I’ll put the cookies and thoughts of covens on the back burner. There is a new path ahead for me. There are many reasons why I think 2017 will be my season of the witch. I’ll share those reasons soon, but for now I’d love to share a recipe for a Strega Sunrise – my witchy tweak to a Tequila Sunrise, one of my favourite cocktails 🙂

Strega is a saffron based Italian herbal liqueur. I first saw a bottle of this golden elixir many years ago at my Italian brother in law’s home. When he told me that strega was Italian for witch, I had to take a good look at the label. It features witches dancing with half goat, half man creatures. There’s also an old witch holding a broomstick. She has snakes in her hair! I couldn’t believe it. Medusa, Pan, Witches and Saffron – what’s not to love about Strega!

Strega Sunrise

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Ingredients
ice cubes
30ml Strega
3/4 cup orange juice
15ml grenadine

Method
Place a few ice cubes in a tall glass.
Pour the Strega over the ice.
Pour in the orange juice.
Gently pour in the grenadine so it slips down and then rises again, creating a sunrise effect.

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A Birthday Surprise For Bram

Tuesday November 8 is Bram Stoker’s birthday. To celebrate, I have done a guest post over at Cordelia’s Mom Still. Cordelia’s blog is an eclectic mix of personal anecdotes, photos and other interesting things! Feel free to pop by and have a read 🙂 You can also pop round to Not Cordelia’s Mom if you want to see the world from a very different perspective!!

If you’re looking for a recipe, here’s last year’s birthday one for Bram – Irish Coffee Dessert.

 

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I Never Drink … Wine

When Hungarian actor Bela Lugosi first uttered those immortal words in Tod Browning’s 1931 movie Dracula, he didn’t realise he would be giving birth to one of the most famous lines in vampire folklore. These words never appeared in Bram Stoker’s novel. They were unique to the film which is loosely based on the 1924 stage play by Hamilton Deane and John L. Balderston. It was this play that introduced us to an urbane, tuxedo wearing Count Dracula, much different to Stoker’s quite repulsive vampire. The romantic, cape wearing Count would become one of the most popular versions of the mercurial vampire in literature and cinema. His popularity does not appearing to be waning.

To celebrate Bela’s upcoming 134th birthday on Thursday October 20, I thought I would drink some wine in his honour 🙂 Sangria, a chilled Spanish red wine drink, is supposedly named after the Spanish word for blood – sangre – which reflects its dark red colour. I have chosen to meld a chilled Spanish sangria with a warm mulled wine. After all, if Dracula did drink wine he most certainly would want it served warm – like blood!

Hot Blooded Sangria

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Ingredients
1/2 cup blood orange juice
1/4 cup brown sugar
1/4 teaspoon ground cloves
2 cinnamon sticks
750ml bottle of red wine
1/3 cup brandy
1 blood orange, cut into pieces

Method
Place the juice and sugar in a medium saucepan on medium heat. Stir until combined.
Add the cloves and cinnamon sticks. Simmer, stirring frequently, for 5 – 10 minutes or until the mixture becomes syrupy.
Add the wine and brandy. Cover and simmer, without boiling, for 5 minutes.
Add the blood orange pieces to a heatproof jug.
Pour wine over the blood orange pieces.
Drink while warm.
Refrigerate any leftover wine and enjoy cold over ice.

Spanish Rioja is traditional but you can use any red wine you like. I used a Vampire Merlot from Transylvania 🙂
You can use any variety of oranges when blood oranges are out of season.