|A portal for dimensional living
If Candlemas day be fair and bright,
Winter will have another flight.
If Candlemas day clouds and rain,
Winter is gone, and will not come again.
- E. Holden
In the past this was a time when food supplies were running low. The Native American name for the Full
moon this month is the Hunger Moon.
Our ancestor celebrated this day as a time of renewal to greet the rebirth and awakening of the Earth,
the earliest beginnings of Spring.
Dishes made with potatoes, cabbage, peppers, onions, leeks, shallots, garlic and chives served with
spiced wines or herbal teas and honey reflect the turning of the seasons.
POTATO PARSNIP SOUP
1-1/2 pounds parsnips, peeled and chopped
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
1 small onion, chopped
1 stalk celery, chopped
1 small russet potato, peeled and chopped
2 teaspoons chopped fresh thyme
3/4 teaspoon ground coriander
salt and pepper, to taste
1/2 cup dry white wine
6 cups chicken broth
Pinch of sugar
1 cup light cream or whole milk
Juice of 1/2 lemon
Heat olive oil and 1 tablespoon butter in a soup pot
Add parsnips, potato, thyme, coriander, salt and
Sauté, stirring until heated through, about 5 minutes.
Add wine and bring to a boil and reduce by half.
Add broth and bring to a boil. Reduce to a simmer.
Simmer until the parsnips and potatoes are fork
tender, about 40 minutes.
Mash or blend mixture until smooth. Add milk or
cream until desired consistency has been reached.
Just before serving add a squeeze of fresh lemon
juice. Serve the chowder in bowls, garnished with
Garnish: parsnip croutons
1 tablespoon chopped fresh thyme
Set aside 1 large or 2 small parsnips
Heat the remaining 2 tablespoons butter in a skillet
over medium-high heat. When butter stops foaming,
add diced parsnip. Season with salt, pepper, and a
large pinch of sugar. Sauté until parsnip is nicely
SPELT and OAT FLOUR ROLLS
2 cups spelt flour
1 cup oat flour
1/4 cup Honey
2 1/2 teaspoon yeast
1 Tablespoon olive oil
1 cup Warm water
1/2 teaspoon Sea salt
Mix yeast into water and proof for 5 minutes.
In large mixing bowl add oat flour to spelt flour. Stir
oil, honey and salt. Add water with yeast to dry
mixture and mix. While mixing add water or flour as
needed until dough is elastic in texture.
Cover and let rise until doubled. About 30 minutes.
Punch down and divide into 8 balls or 1 loaf. Place
balls on oiled pan or loaf in oiled loaf pan and let rise
for 30 minutes.
Bake at 350 for 30 minutes, loaf 35 minutes, or until
ROASTED WINTER VEGETABLES
Root vegetables are easy to make and add a sweet,
colorful and delicious side to any hearty meat.
Use any combination of Turnips, Rutabaga, Parsnips,
and Carrots, peeled and cut into 2x1/2 inch pieces.
2 Tablespoons of butter melted in a Dutch oven
add 1 diced onion and sauté.
Add vegetables, cover, and simmer until tender and
easily pierced with a fork.
SWEET POTATO AND BUTTERNUT SQUASH
3 sweet potato, peeled and cubed
1 butternut squash- peeled, seeded and cubed
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 cup maple syrup
Boil sweet potatoes and butternut squash until
tender, about 20 minutes.
Drain then mash the sweet potatoes and butternut
Add cinnamon, nutmeg, and syrup. Mix until smooth.
IRISH SHEPHERD'S PIE
2 lb roast or 1 lb lamb
1 large onion , finely diced
3 cloves minced garlic
2 cups diced carrots
1 cup peas (frozen ok)
2 tablespoons butter
2 tablespoons flour
1 glass red wine
2 tablespoons tomato paste (ketchup ok)
2 tablespoons Worcestershire sauce
2 cups beef broth
1 large quantity mashed potatoes (estimating 1L or 6
cups, fresh or leftover)
1 egg , beaten
grated Parmesan cheese
Directions: Cook roast until it falls apart. (2nd day
pot roast is perfect for this recipe) Trim roast and cut
into small pieces.
Sauté onion and garlic until caramelized. Add carrots.
make sauce. -for the Sauce
Add broth, tomato paste, wine and Worcestershire
sauce and simmer for ten minutes.
2 tablespoons butter at room temperature
2 tablespoons all-purpose flour.
Remove from heat.
Grease an oven proof dish** (9x13 works for me, as
does an oval baking dish) with butter and add the
meat mixture. Pour the sauce over meat and add
peas. Spoon or pipe the mashed potatoes over top.
Brush with egg and sprinkle with Parmesan cheese if
Bake for about 20 minutes or until potatoes are
browned on top.
CREAMY SWEET POTATO CARROT SOUP
3 tablespoons butter, divided
1 cup chopped onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 3/4 cups cubed peeled sweet potatoes (about 1 1/2
3 1/2 cups water
3 cups chicken broth
3 cups chopped carrot (about 1 pound)
1/4 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup Sour cream
2 tablespoons chopped fresh flat-leaf parsley
Melt 1 tablespoon butter in a large Dutch oven over
medium heat. Add onion to pan; cook 4 minutes or
until tender, stirring occasionally. Stir in cinnamon
and nutmeg; cook 1 minute, stirring constantly. Move
onion mixture to side of pan; add remaining 2
tablespoons butter to open space in pan. Increase
heat to medium-high; cook 1 minute or until butter
begins to brown. Add sweet potatoes, 3 1/2 cups
water, broth, and carrot; bring to a boil. Cover, reduce
heat, and simmer 35 minutes or until vegetables are
Place half of soup mixture in a blender. Remove
center piece of blender lid (to allow steam to
escape); secure blender lid on blender. Place a clean
towel over opening in blender lid (to avoid splatters).
Blend until smooth. Pour into a large bowl. Repeat
procedure with remaining soup mixture. Stir in
half-and-half, salt, and pepper. Ladle about 1 cup
soup into each of 8 bowls; top each serving with
about 2 teaspoons sour cream and 3/4 teaspoon
BUTTER-TOASTED PUMPKIN SEEDS
In a small skillet, heat 2 teaspoons butter; add a few
tablespoons of pumpkin seeds and cook over medium-low
heat until lightly browned. Transfer to a paper towel to
drain; sprinkle with cinnamon sugar.
2 large firm-ripe pears (or apples), cored, and cut into 1/8-
1 large lemon, finely grated to yield 1/2 Tbs. zest,
squeezed to yield 2 Tbs. juice (omit if using apples)
4 Tablespoons butter
1 cup milk
1/2 teaspoons salt
1/2 cup sugar
1 teaspoon Vanilla extract
1 cup milk
1 cup flour
In a medium bowl, toss pear slices with the lemon juice,
zest and 1/2 the sugar. Set aside
Drop butter into 12-inch cast-iron skillet and place in
center of oven. Heat to 400°F. Watch butter. Do not let it
In a large bowl, beat the eggs until frothy. Add milk,
remaining sugar, vanilla, salt, and mix until combined. Sift
in the flour.
Carefully remove hot skillet from oven. Add the pear
slices, quickly turning them to coat with the butter, and
arranging them in a single layer. Pour the batter evenly
over the pears and transfer the skillet to the oven. Bake
until the pancake is set in the middle, the sides have
risen, and the bottom is nicely browned, about 28-30
Serve with maple syrup or sprinkle pancake with the
confectioners’ sugar. Add a dollop of crème fraîche, if
PEANUT BUTTER COOKIES
2 sticks butter
1 cup brown sugar
1 cup granulated sugar
1 1/2 cups peanut butter
2 1/2 cups flour
1 tsp baking soda
1 tsp vanilla extract
Mix butter, sugar and peanut butter together. Add eggs,
flour, baking soda and vanilla extract. Bake at 350°F for
20 minutes or until golden brown.
DOUBLE CHOCOLATE LAYER CAKE
For cake layers
3 ounces fine-quality semisweet chocolate
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
1 pound fine-quality semisweet chocolate
1 cup heavy cream
1/2 cup powder sugar
1/4 cup unsalted butter
Preheat oven to 300°F.
Finely chop chocolate and in a bowl combine with until
chocolate is melted and mixture is smooth.
until thickened slightly and lemon colored (about 3 until
thickened slightly and lemon colored (about 3 minutes
with a standing mixer or 5 minutes with a hand-held
mixer). Slowly add oil, buttermilk, vanilla, and melted
chocolate mixture to eggs, beating until combined well.
Add sugar mixture and beat on medium speed until just
combined well. Divide batter between pans and bake in
middle of oven until a tester inserted in center comes out
clean, 1 hour to 1 hour and 10 minutes.
hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Cake layers may
be made 1 day ahead and kept, wrapped well in plastic
wrap, at room temperature.
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan
bring cream, sugar to a boil over moderately low heat,
whisking until sugar is dissolved. Remove pan from heat
and add chocolate, whisking until chocolate is melted. Cut
butter into pieces and add to frosting, whisking until
DOUBLE CHOCOLATE CHIP COOKIES
3/4 cup margarine, softened
1 tsp vanilla
3/4 cup brown sugar
1/2 cup sugar
1/4 cup cocoa
1 3/4 cup flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 cup pecans
1 cup semi-sweet chocolate chips
Preheat over to 350F.
Cream butter, egg and vanilla. Add brown and white
sugars, mix well.
Add cocoa, flour, baking soda, baking powder and salt.
Combine well (you will have to get your hands dirty to mix
it up good).
Mix in the nuts and chocolate chips.
Roll into balls, about the size of walnuts. Place 2" apart
on greased cookie sheet and bake 11-13 minutes.
CARAMEL SHORTBREAD SQUARE
makes 1 - 9x9 inch pan Change Servings
2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups all-purpose flour
1/2 cup butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk
1 1/4 cups milk chocolate chips
Preheat oven to 350 degrees F
In a medium bowl, mix together 2/3 cup butter, white
sugar, and flour until evenly crumbly. Press into a 9 inch
square baking pan. Bake for 20 minutes.
In a saucepan, combine 1/2 cup butter, brown sugar, and
sweetened condensed milk. Bring to a boil. Continue to
boil for 5 minutes. Remove from heat and beat vigorously
with a wooden spoon for about 3 minutes. Pour over
baked crust (warm or cool). Cool until it begins to firm.
Place chocolate in a microwave-safe bowl. Heat for 1
minute, then stir and continue to heat and stir at 20
second intervals until chocolate is melted and smooth.
Pour chocolate over the caramel layer and spread evenly
to cover completely. Chill. Cut into 1 inch squares. These
need to be small because they are so rich.