(pronounced "IM-bulk", "IM mol'g" or "EM-bowl/k")

Foods associated with Imbolic include:

• dairy products, sour cream dishes

• those that represent growth, such as seeds (pumpkin, sesame, sunflower) as well as poppyseed breads, muffins, and cakes.

• Appropriate meat dishes should contain poultry, pork, or lamb.

• Spicy and full-bodied foods in honor of the Sun are equally attuned.

• Curries and all dishes made with peppers, onions, leeks, shallots, garlic or chives

• Spiced wines, herbal teas, honey, and dishes containing raisins --- all foods symbolic of the Sun

• Plants and herbs associated with Imbolc are evergreens and willow trees, rosemary, angelica, basil, bay, benzoin, heather, myrrh, clover, dill, and all yellow flowers.

Candlemas Bridecakes

"Bridecakes" take their name from St. Brigid and the Celtic goddess of the same name.

1/2 cup butter
1/4 cup honey
2 cups oat flour or wheat flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup rolled oats
1/2 cup currants
1/4 cup buttermilk

Cream butter and honey together. Mix dry ingredients together and add the currants, stirring to coat them with flour. Stir dry ingredients into butter-honey mixture and add butter milk to make a dough. Roll into balls and flatten on greased cookie sheet. with a knife mark each with a Bride's Cross (+). Bake in a preheated 350 degree oven for 15 minutes.

Source: unknown.

Candlemas Marigold & Dandelion Egg Breakfast

Serves two.

4 whole dandelion buds, pesticide free and rinsed well
2 Tbsp butter
2 marigold blossoms, pesticide free and rinsed, chopped
   (calendula can be substituted)
4 large eggs
1/4 cup cream or milk
1/8 tsp salt
1/8 tsp pepper
1/8 tsp nutmeg

Pick the dandelion buds when they are just about to open. Melt the butter in a frying pan over low heat. Saute the dandelions until they open wide. Beat the marigolds, eggs, cream, salt, pepper, and nutmeg in a small bowl. Pour over the dandelions, which will poke through. Cover and cook over low heat until the egg is set and dry on top. Fold in half.

Source: from Medieval France.

Imbolic Eggs

4 eggs
salt & pepper
1/2 tsp smooth Dijon mustard
2 Tbsp chopped red onions
1 Tbsp + 1 tsp butter
1 teaspoon heavy cream
sharp Cheddar cheese
sour cream
chives and fresh chive flowers
paprika or ancho chili powder
Optional:  marigold petals

In a mixing bowl break eggs and add salt and freshly ground black pepper. Add the smooth Dijon mustard. Mix thoroughly and set aside. Prepare some finely chopped red onions. Have ready a fine grater, cheese, heavy cream and sprigs of parsley or fresh chive flowers for garnish.

In a large heavy saucepan place a tablespoon of butter and set over a very low heat. When the butter is melted add the chopped red onions and slowly cook them until soft.  Red onions are the mildest of the onions, and their color compliments Imbolc.  When the onions are cooked, add the other teaspoon of butter.  When it's melted, add the egg mix. Stir continuously with a wooden spatula. When the eggs start to firm up and just before they are ready, add heavy cream and continue stirring.

For the best flavor and texture the eggs must be cooked slowly and stirred continuously. The eggs are cooked when they are still moist but well formed. Spoon out onto a warm serving dish, add a dollop of sour cream, sprinkle with additional grated cheese, then sprinkle with a little bit of paprika or ancho chili powder. Top with the snipped chives and chive flowers. Serve immediately.  If you have marigold petals, sprinkle those over the top, too!  Serves two.

Cheese Onions

A rich side-dish... also good over baked potatoes and other vegetables. (If you're going to use it as a topping, roughly chop the onions instead of slicing them lengthwise.)

4 medium yellow onions
water, to cover
1/2 tsp salt
4Tbsp butter
4Tbsp flour
1/2 tsp salt
2 cups milk
1 clove garlic, minced
1 cup grated sharp cheddar cheese
salt and pepper, to taste

Slice onions lengthwise, then boil in salted water until tender. Drain and set aside.

In the top of a double boiler over water, melt butter and blend in flour and salt. Add milk, stirring until thick and bubbly. Add minced garlic and cheese and cook, stirring, until cheese is melted. Add cooked onions and heat.  Add salt and pepper, to taste. Serves 4 to 6.

Simmered Leeks

2 1/2 lbs leeks
1 Tbsp butter
1/2 cup chicken broth
salt and freshly ground pepper

Carefully clean leeks. Cut off the stemmy bottoms and the dark green leaves, so you end up with with white andlight green parts only. Dirt can get in between the leaves, so wash them out well. Cut leeks in quarters, then into about 1-inch squares.

Heat oil in heavy wide saucepan or saute pan. Add leeks, salt, pepper, and stir over low heat for 3 minutes. Add broth and bring to boil. Cover and simmer over medium-low heat, stirring often, about 10 to 15 minutes or until leeks are tender. Raise heat to medium, uncover and let juices reduce a bit. Be careful not to burn. Taste and adjust seasoning. Serve hot.

Firey Breadsticks

1/3 cup grated parmesan cheese
1/3 cup grated romano cheese
2 Tbsp minced reconstituted sundried tomato
1/8 tsp dried rosemary
1/4 tsp dried basil
1 loaf frozen bread dough, thawed
1 egg, beaten
1 tsp honey
ancho chili powder

Thaw the frozen bread dough according to the package directions.  Preheat the oven to 400 degrees.  Put one or two pieces of sundried tomato into hot water to reconstitute them.  When they're softened, remove them from the water, pat them dry, and mince them into small pieces.

Mix the cheeses, rosemary, and basil together in a small bowl.  On a floured surace, roll or pat the cread dough into a 12-inch rectangle.  Brush with egg and drizzle with a little honey.  Sprinkle half the cheese mixture and the sundried tomato over the dough.  Fold the dough in half the long way, then press the two halves firmly together.  Brush the top with more beaten egg then sprinkle with the remaining cheese.  Sprinkle a little ancho chili powder over the top (it's a very mild chili, don't worry!).

Cut the dough into 1/2-inch wide strips.  Pull the ends of each strip a little to stretch them into sticks.  Placed on a greased sheet and bake for 15 to 20 minutes until golden brown.  Makes about 24 sticks.

Imbolc Faery Cakes

The cakes:

2 cups flour
1/2 tsp baking powder
1 egg
1 cup buttermilk
1 cup golden raisins
1/3 cup honey

For honey butter: 4 Tbsp softened (not melted!) butter, 1 Tbsp additional honey, sprinkling of cinnamon. Whip it all together.

Preheat oven to 350 degrees.

Combine all cake ingredients until well blended. Drop by heaping spoonfuls into the spaces of a muffin tin. Bake for 10 minutes, or until tops are golden and springy. Serve warm with generous amounts of honey butter!

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