Imbolc Celebration Menu

Although we are still in the depths of winter's slumber, slowly Mother Earth begins to stir and awaken and with that comes new growth, new beginnings and the purification of a new cycle in the wheel of the year and of life itself. To celebrate this coming Imbolc here is a menu that you can pick and choose from to adorn your table at this sabbat's gathering. If you are vegetarian or vegan here is a wonderful link to a Vegan Imbolc Menu! Just click the links provided to take you to the recipes for this meat-free menu! Imbolc Blessings!


Imbolc menu
Spiced Apple Cider
Roasted Garlic Bruschetta
Roast Marinated Leg of Lamb
Sautéed Green Beans with Olive Oil and Garlic
Baked Sweet Potatoes
Blackberry Trifle


Roasted Garlic Bruschetta
4 heads Garlic
Olive oil
12 ½ in. thick Slices baguette, bias cut
1 large Tomato, diced
2 Tbsp. Basil, minced
Balsamic Vinegar to taste

Toss the garlic in the olive oil. Place the garlic heads on a baking pan. Roast garlic in a 350 degree oven about 1 hour or until the garlic is tender to the touch. Remove and let cool to warm. Cut the garlic heads in half and squeeze out the pulp. Mash or puree the garlic. Lightly toss the diced tomato, basil, and vinegar together. Set aside. Brush the baguette slices with the olive oil. Bake in a 350 degree oven until golden brown. Remove. Let cool to room temperature. Spread the garlic over the bread and top with the tomato mixture.


Roast leg of Lamb
1 boneless Leg of lamb, tied
1 cup Olive Oil
2 cups Red wine vinegar
3 sprigs Fresh rosemary, chopped
2 sprigs Fresh thyme, chopped
To taste Salt & Pepper

Mix the oil, vinegar, herbs, and seasonings. Pour over the lamb leg. Let marinate overnight, turning 2 or 3 times. Heat the oven to 350 degrees. Drain the lamb and roast about 1 ½ hours, or until an internal temperature of 135 degrees. Remove from the oven and let sit for fifteen minutes before carving.

Sautéed Green Beans with Olive Oil and Garlic 

Ingredients

2 tablespoons olive oil

1 pound green beans, cleaned and stem tips removed

Salt and pepper to taste

1-1/2 teaspoons dried marjoram leaves

2 tablespoons minced fresh garlic

Water as needed

1/2 teaspoon fresh chopped marjoram leaves (optional garnish)

Heat a medium skillet over medium-high heat. Add the olive oil, then the beans, salt and pepper. Sauté until lightly golden, about 3 minutes. Add the marjoram and garlic; sauté another minute. Add just enough water for moisture, about 3 tablespoons. Cover, reduce heat to medium, and cook 15 to 20 minutes or until beans are the desired tenderness. Uncover and cook until any moisture is evaporated. Garnish with the marjoram. Serve immediately.

Baked Sweet Potatoes

Ingredients

2 tablespoons olive oil

3 large sweet potatoes

2 pinches dried oregano

2 pinches salt

2 pinches ground black pepper 

Directions 

Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.

Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).

Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.

Blackberry Trifle

3 cups Blackberries, thawed

1/2 lb. Pound Cake, Cubed

2 oz. Cream Sherry

1 cup Chantilly Cream

4 cups Pastry Cream

8- 8oz. Parfait Glasses  

Toss the blackberries with ¼ cup sugar and let stand. Sprinkle the sherry over the cake and let stand for 15 minutes. **Apple juice can be substituted for the sherry as a nonalcoholic option.** 

Pastry Cream: Mix 1 cup sugar, 1 tsp. salt, and 6 oz. flour together in a saucepan. Stir in the milk and cream and cook over low heat, stirring until it comes to a simmer. Simmer for 1 minute. Remove from heat. Stir a little of this mixture into 4 beaten eggs. Blend this into the hot mixture in the saucepan. Bring back to a simmer. Remove from heat and stir in 4 tsp. vanilla extract. Pour into a heatproof bowl and let cool to room temperature. It can be covered with plastic wrap to prevent a skin from forming. 

Chantilly Cream: Whip 1 cup heavy cream with 2 Tbsp. sugar and ½ tsp. vanilla until stiff peaks form. Set aside in the refrigerator. 

To Assemble: Pour about 2 oz. cream in the bottom of each glass. Next layer the cake, berries, ending with the rest of the pastry cream. Cover and chill until cold. Right before serving, top with the Chantilly Cream.