Imbolc Inspired Recipes

“In the magical universe there are no coincidences and there are no accidents.
ng happens unless someone wills it to happen.”
~William S. Burrough
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Listening to the voice of the universe
to ground and center

Imbolc was a time to honor the Goddess and ensure the return of fertility and
abundance as she spread her green cloak across the land. Milk, butter, and cheese were
now in supply giving a respite from food stored for winter.

Today we can greet her with Imbolc themed dishes as we gather with friends. Set out a
cheese board or bake a custard or a cheese cake.

Spring Parsnips
Though parsnips are winter roots, some are left in the ground to winter over and then
are harvested when the ground thaws in the spring. Spending the winter in the cold
converts their starches to sugar, making them much sweeter than winter parsnips.

Cut your parsnips in half and check to see if the core has turned tough. While early
parsnips are tender, as the season progresses parsnip get woodier, making it a good
idea to remove the cores before cooking. To find out whether a parsnip has a tough
core, halve it lengthwise and stab it with the tip of a paring knife. If the core feels very
dense compared to the flesh, you might consider slicing it out

Easy Roasted Parsnips
You will need:
6 large spring parsnips
Preheat oven to 400. Wash, trim, and peel parsnips. Slice into 1 inch pieces and toss
with olive oil and salt. Arrange in a single layer on a baking sheet and roast until tender
about 30 minutes.

Roasted Parsnips in Maple and Lemon
You will need:
6 large spring parsnips
8 Tablespoons butter
1/4 cup maple syrup
2 teaspoons lemon juice
1 Tablespoon fresh thyme leaves
salt and pepper
Melt butter in a large saute pan over medium-low heat. Add parsnips, cover, and braise,
stirring occasionally, until parsnips are fork-tender (about 20 minutes.) Add syrup and
lemon juice. Cook uncovered until the glaze thickens and coats the parsnips. Stir in
thyme and season with salt and pepper to taste. Serve hot.

Posh Baked Brie
This is a party recipe to add to your repertoire. It is incredibly simple to put together
and it delivers a scandalously rich treat brimming with positive festive energy. Brie is a
holiday cheese and when it is dressed with raspberry jam and wrapped in pastry it
becomes a decadent treat to rival any dish on your holiday table.
You will need:
a rolling pin
a baking sheet
a pastry brush
parchment paper
a wheel of Brie cheese in the 8 to 12 ounce range (You can use a larger wheel but you
will then need 2 sheets of puff pastry)
1 sheet puff pastry, thawed
1 jar of jam, raspberry is my favorite
1 egg, beaten
Preheat oven to 400F. Line a baking sheet with parchment. Dust a work surface with
flour, lay your puff pastry over it and roll with the rolling pin until the pastry is roughly
11 inches across and 11 inches wide. Set the pastry on the baking sheet. Place the brie
in the center of the pastry and spoon jam over it. Then fold the corners of the pastry up
over the brie to make a nice looking package. Dip your brush into the egg and brush
lightly over the top of the brie package.
Bake for 35 minutes until golden brown and serve hot with apple slices, crackers, or a

Brie Tartlettes
mini phyllo tart shells
Brie cheese, cut into 24 small chunks
1 ripe pear, cut into small chunks
Preheat oven to 400 degrees F. Arrange tart shells on baking sheet.  Place a piece of
Brie cheese into each shell. Top with diced pear and bake until tarts are golden about
12 minutes. Drizzle with honey and serve.

Country Cheese Cake
You will need:
For the crust
a 9 inch springform pan
1 1/2 cups graham cracker crumbs
6 Tablespoons almond flour
6 Tablespoons sugar
1/2 cup butter, melted
2 Tablespoons heavy cream

For the first layer
16 ounces of cream cheese
2 eggs, beaten
1/2 cup sugar
1 teaspoon lemon juice
1/2 teaspoon salt

For the second layer
1 1/2 cup sour cream
2 Tablespoons sugar
1 teaspoon vanilla
pinch of salt
Preheat oven to 375 F. Pour graham cracker crumbs
, almond flour, and sugar into pan
and stir together. Add butter and cream and stir. Press into bottom of pan.
In a mixing bowl beat together cream cheese, eggs, and sugar until well beaten. Mix in
lemon juice and salt. Pour over crust and bake in hot oven for 20 minutes. Cheese
should just set.
In a mixing bowl mix together sour cream, sugar and vanilla.
Remove cake from oven and carefully pour on second layer without disturbing the first.
Bake at 425 for 10 minutes. Let cake cool before serving.