Recipes for the Autumn Equinox 🍂
Going along with The Witches' Roundtable Episode that we just posted, here are the delicious recipes we mentioned that you can make for Mabon, also known as the Autumn Equinox!
Mabon is a lovely time when there's a noticeable shift in the weather and energy as we celebrate the second of the three major harvests.
One of the best ways to celebrate any Sabbat or equinox or solstice, is to feast! Enjoy this collection of recipes that are perfect for this time of year.
Breakfast
Nutella Cream of Wheat
2 Servings
1 cup water
1 cup milk
1 Tbsp butter
½ cup cream of wheat (farina)
1-2 Tbsp Nutella or hazelnut spread
Chopped hazelnuts, for garnish
Sliced strawberries, for garnish
Combine water and milk into a pot and bring to a light simmer. Stirring constantly, add cream of wheat a bit at a time until everything thickens (it takes only a couple minutes). Add butter and stir so it melts. Add more water if you like a thinner consistency. Pour into a bowl and top with Nutella, hazelnuts, and strawberries.
Dinner
Ginger Pomegranate Cocktail
1 shot pomegranate liqueur
2 shots pomegranate juice
2 shots ginger ale
Ice
Pomegranate seeds, to garnish
The recipe is for one drink. Pour the liqueur, juice, and ginger ale into a glass with ice. Stir gently. Garnish with pomegranate seeds.
Pumpkin Ravioli with Sage Brown Butter Sauce*
EQUIPMENT
Pasta Machine or rolling pin
Ravioli stamp (alternatively a knife)
Big pot
Frying pan
INGREDIENTS
Pasta Dough
320g flour
4 eggs
Filling
300g Pumpkin Puree
80g Parmesan
Salt & Pepper
1 pinch Nutmeg
1 egg yolk
Sauce & Toppings
Pine nuts; Alternative: pumpkin seeds
Butter room temperature
Sage
INSTRUCTIONS
Make the pasta dough
Start by preparing your pasta dough. It needs to rest for at least 30 minutes.
On a clean surface, create a well in the flour using your hand or a spoon.
320 g flour
Crack 4 eggs into the well.
Using a fork start whisking the eggs to combine them. Slowly start adding some flour from the side while whisking. Keep on whisking and adding flour until a dough forms.
Knead the dough by hand for around 10 minutes until it's smooth and no longer sticky. If the dough is too sticky add some flour.
Cover the dough and let it rest for at least half an hour.
Make the filling
To a medium sized bowl add all filling ingredients and mix until everything is well incorporated,
300g Pumpkin Puree, 80g Parmesan, Salt & Pepper,1 pinch Nutmeg,1 egg yolk
Prepare the pasta
Once the dough has rested, divide it into 4 equal pieces.
Roll out each piece into thin sheets. You can use a pasta machine or a rolling pin for this step.
Pasta machine:
Flatten your dough and shape it into a rectangle.
Starting with the lowest thickness setting (usually it is 1) let the dough go through the machine. Fold in the sides and let it go through again. Repeat this process till you get a nice rectangle shape as wide as your machine.
Then continue flattening the dough with the machine. Make sure to lightly dust your dough in between each rolling to prevent it from sticking to the rolls and ripping. After going through twice with the first thickness go to the next thinner setting. Roll twice with that thickness and go on to the next one till you are at the thickness 6. You can try rolling it thinner. However, at 7 my dough always ripped when making raviolis.
Rolling pin:
Lightly dust your surface with flour.
Flatten your dough into a rectangle dish.
Dust your rolling pin and start flattening the dough with it. The goal is to get the dough as thin as possible. It should be slightly see-through but should not rip when you move it.
Fill the pumpkin ravioli
Place small scoops of the filling (about 1 tablespoon) onto one sheet of pasta, leaving about 2 fingers' width between each.
Using your fingertips or a pastry brush, lightly wet the dough around the filling with water.
Lay a second sheet of pasta over the one with the scoops of filling. Press down gently around the filling to seal the sheets together, making sure there are no air bubbles.
To create individual ravioli, use a ravioli stamp, cookie cutter, pizza wheel, or a knife. If using a knife, press the edges with a fork to seal.
Sprinkle the ravioli with a bit of flour to prevent them from sticking to each other, and let them dry on a baking sheet.
Repeat the whole process till all your dough and filling is gone.
Make the sauce and toppings
For the pine nuts, add them to a medium-sized pan over medium heat. Toast them, moving them occasionally to prevent burning. It should take about 3-5 minutes until they're toasty and fragrant. Transfer them to a small bowl.
To make the brown butter sauce, place the butter and sage leaves in a medium-sized, light-colored pan.
Heat it over medium heat, stirring continuously. The butter will foam, sizzle, and turn golden brown. You'll notice small specks at the bottom, which are the milk solids toasting and giving the butter a nutty aroma.
Once it smells nutty, immediately remove the pan from the heat. Pour the browned butter mixture into a heat-proof bowl to stop the cooking process, ensuring you get all those flavorful specks.
Cook the ravioli
In a large pot, bring water to a boil. Add a generous amount of salt.
Once boiling, reduce the heat to medium and start adding the ravioli. Be careful not to overcrowd the pot.
*Recipe and image from Oh Sweet Cultureshock
Dessert
Southern Sweet Potato Pie*
Pie Crust:
2 1/2 cups all-purpose flour, plus more to dust, *measured correctly
1/2 Tbsp granulated sugar
1/2 tsp sea salt
1/2 lb COLD unsalted butter, (2 sticks) diced into 1/4″ pieces
7 Tbsp ice water, (7 to 8 Tbsp)
Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine. You can also use a pastry blender* to make the dough.
Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. The mixture should remain dry and powdery.
Add 7 Tbsp ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or overmix as this can make the dough sticky and difficult to roll out.
Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate for 1 hour..
Pie Filling:
3 medium (390 g) sweet potatoes, baked
1/2 cup (113 g) butter
3/4 cup (or less for less sweet pie) brown sugar
2 teaspoons (9 g) vanilla extract
2 large (100 g) eggs, beaten
1/2 cup (114 g) milk, whole
Preheat the oven to 400º F. Scrub the sweet potatoes until clean, prick them 4 to 5 times with a fork. Place onto a baking sheet and bake for 45 – 50 minutes until the sweet potatoes are tender when pricked with a toothpick. Remove from the oven and allow to cool until they can easily be handled. Peel the skin from the sweet potatoes and place the sweet potatoes into a large mixing bowl. Reduce the oven heat to 350º F.
Add butter to the sweet potatoes and mash until smooth. Add the sugar(s) to the sweet potatoes and mix until well combined. Add the vanilla extract, milk, and the eggs. Mix until well combined. Pour into the unbaked pie crust.
Bake the pie until the center of the pie is set, about 1 hour. Remove the pie from the oven and let it cool slightly.
Serve the pie warm or allow it to cool before slicing. Top with whipped cream (or your favorite topping) and serve.
Other topping ideas: Candied pecans or walnuts
*Recipe from Add A Pinch
If food doesn't excite you like it does us, let us know what are your favorite ways to celebrate the turning of the wheel to Mabon!
What's your favorite way to celebrate the Autumn Equinox?
It's definitely eating 😋
Simply spending time in nature 🍂
Doing acts of service, like canned food drives 🥫
Crafts or home decoration ✂️
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