Recipes
Recipes (food)
CRESCENT CAKES
1 cup firmly ground almonds
1 1/4 cups flour
1/2 cup confectioner's sugar
2 drops almond extract
1/2 cup butter, softened
1 egg yolk
Combine almonds, flour, sugar and extract until thoroughly mixed
with the hands, work in butter and egg yolk until well-blended. Chill
dough. Preheat oven to 325 degrees F. Pinch off pieces of dough
about the size of walnuts and shape into crescents. Place on greased
sheets and bake for about 20 minutes. Serve during the Simple Feast,
especially at Esbats.
BELTANE MARIGOLD CUSTARD
2 cups milk
1 cup unsprayed marigold petals
1/4 tsp. salt
3 tbsp. sugar
1 to 2-inch piece vanilla bean
3 egg yolks, slightly beaten
1/8 tsp. allspice
1/8 tsp. nutmeg
1/2 tsp. rose water
Whipped cream
Using a clean mortar and pestle reserved for cooking purposes,
pound marigold petals. Or, crush with a spoon. Mix the salt, sugar
and spices together. Scald milk with the marigolds and the vanilla
bean. Remove the vanilla bean and add the slightly beaten yolks and
dry ingredients. Cook on low heat. When the mixture coats a spoon,
add rose water and cool.
Top with whipped cream, garnish with fresh marigold petals.
2 cups milk
1 cup unsprayed marigold petals
1/4 tsp. salt
3 tbsp. sugar
1 to 2-inch piece vanilla bean
3 egg yolks, slightly beaten
1/8 tsp. allspice
1/8 tsp. nutmeg
1/2 tsp. rose water
Whipped cream
Using a clean mortar and pestle reserved for cooking purposes,
pound marigold petals. Or, crush with a spoon. Mix the salt, sugar
and spices together. Scald milk with the marigolds and the vanilla
bean. Remove the vanilla bean and add the slightly beaten yolks and
dry ingredients. Cook on low heat. When the mixture coats a spoon,
add rose water and cool.
Top with whipped cream, garnish with fresh marigold petals.
SOFT MEAD
1 quart water, preferably spring water
1 cup honey
1 sliced lemon
1/2 tsp. nutmeg
Boil together all ingredients in a non-metallic pot. While
boiling, scrape off the rising "scum" with a wooden spoon. When no
more rises add the following:
pinch salt
juice of 1/2 lemon
Strain and cool. Drink in place of alcoholic mead or wine during
the Simple Feast.
1 quart water, preferably spring water
1 cup honey
1 sliced lemon
1/2 tsp. nutmeg
Boil together all ingredients in a non-metallic pot. While
boiling, scrape off the rising "scum" with a wooden spoon. When no
more rises add the following:
pinch salt
juice of 1/2 lemon
Strain and cool. Drink in place of alcoholic mead or wine during
the Simple Feast.
Recipes (incense)
ALTAR INCENSE
3 parts Frankincense
2 parts Myrrh
1 part Cinnamon
Burn as a general incense on the altar to purify it and to
promote ritual consciousness during rituals.
3 parts Frankincense
2 parts Myrrh
1 part Cinnamon
Burn as a general incense on the altar to purify it and to
promote ritual consciousness during rituals.
CIRCLE INCENSE
2 parts Myrrh
2 parts Benzoin
1 part Sandalwood
1/2 part Cinnamon
1/2 part Rose petals
1/4 part Vervain
1/4 part Rosemary
1/4 part Bay
Burn in the circle for all types of rituals and spells.
Frankincense, myrrh and benzoin should definitely constitute the bulk
of the mixture.
2 parts Myrrh
2 parts Benzoin
1 part Sandalwood
1/2 part Cinnamon
1/2 part Rose petals
1/4 part Vervain
1/4 part Rosemary
1/4 part Bay
Burn in the circle for all types of rituals and spells.
Frankincense, myrrh and benzoin should definitely constitute the bulk
of the mixture.
FALL SABBAT INCENSE
3 parts Frankincense
2 parts Myrrh
1 part Rosemary
1 part Cedar
1 part Juniper
Burn during fall and winter Sabbat rituals.
3 parts Frankincense
2 parts Myrrh
1 part Rosemary
1 part Cedar
1 part Juniper
Burn during fall and winter Sabbat rituals.
FULL MOON RITUAL INCENSE
2 parts Sandalwood
2 parts Frankincense
1/2 part Gardenia petals
1/4 part Rose petals
a few drops Ambergris oil
Burn during Esbats or simply at the time of the Full Moon to
attune with the Goddess.
SPRING SABBAT INCENSE
3 parts Frankincense
2 parts Sandalwood
1 part Benzoin
1 part Cinnamon
a few drops Patchouly oil
Burn during spring and summer Sabbat rituals.
Recipes (Oils)
ALTAR OIL
4 parts Frankincense
3 parts Myrrh
1 part Galangal
1 part Vervain
1 part Lavender
Mix in a small bottle.
Anoint the altar with this oil at regular intervals to purify and
empower it
4 parts Frankincense
3 parts Myrrh
1 part Galangal
1 part Vervain
1 part Lavender
Mix in a small bottle.
Anoint the altar with this oil at regular intervals to purify and
empower it
.
GODDESS OIL
3 parts Rose
2 parts Gardenia
1 part Lemon
1 part Lotus
1 part Ambergris
Mix in a small bottle.
Wear to honor the Goddess during rituals.
3 parts Rose
2 parts Gardenia
1 part Lemon
1 part Lotus
1 part Ambergris
Mix in a small bottle.
Wear to honor the Goddess during rituals.
To add your own favorite recipes email The Ritual Chest or visit Ritualrecipes.com
