Majickal Journal

Seasonal Foods & Recipes

Ostara

Foods: fish, maple sugar candies, hot crossed buns, sweet breads, hard boiled eggs, honey cakes, seasonal fruits, milk punch, egg drinks, chocolates, lamb, seeds, leafy green vegetables, spiced or flower cupcakes.

Minty Roasted Lamb Chops

Ingredients
1/2 cup snipped fresh mint leaves
2 Tbsp. finely shredded lemon peel
2 cloves garlic, minced
1 tsp. sea salt or kosher salt
1/2 tsp. freshly ground black pepper
8 lamb rib or loin chops, cut 1 inch thick
2 Tbsp. olive oil
1 10-oz. pkg. frozen peas
1/4 cup milk, half-and-half, or light cream
1/4 tsp. sea salt or kosher salt
2 Tbsp. coarsely snipped fresh tarragon
Melted butter (optional)
Fresh herb sprigs (optional)
4 slices hearty bread, toasted
Directions
1. Preheat oven to 450 degrees F. In bowl combine mint, lemon peel, garlic, the 1?teaspoon salt, and pepper. Place chops on rack in shallow roasting pan. Brush both sides of chops with olive oil. Press mint mixture on both sides of chops. Roast, uncovered, 17 to 20 minutes (145 degrees F for medium-rare, 160 degrees F for medium).

2. Meanwhile, cook peas according to package directions. Drain. Place in food processor or blender. Add milk and 1/4?teaspoon salt. Cover and process until nearly smooth. Transfer to bowl; stir in tarragon. Drizzle peas with melted butter; top with fresh herb sprigs. Place chops on bread slices alongside peas. Makes 4 servings.

Braised Lamb with Dill Sauce

Ingredients
3/4 pound tiny new potatoes
3 medium carrots, cut into 1-inch pieces
6 lamb rib chops, cut 1-inch thick
2 teaspoons cooking oil
3/4 cup water
2 teaspoons snipped fresh dillweed or 1/2 teaspoon dried dillweed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup plain low-fat yogurt
4 teaspoons all-purpose flour
Fresh dillweed (optional)
Directions
1. Remove a narrow strip of peel from center of each new potato. Place potatoes and carrots in a 3-1/2 to 4-quart slow cooker. Brown both sides of lamb chops, a few at a time, in hot oil in a large skillet. Drain off fat. Place lamb chops on vegetables. Pour in water; sprinkle with 1 teaspoon of the fresh or 1/4 teaspoon of the dried dillweed, the salt, and pepper.

2. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

3. Transfer chops and vegetables to a serving platter. Cover chops and vegetables to keep warm.

4. For the sauce, strain cooking liquid into a glass measuring cup; skim fat from cooking liquid. Measure 1/2 cup cooking liquid. Combine yogurt and flour in a small saucepan. Stir in cooking liquid and remaining 1 teaspoon fresh or 1/4 teaspoon dried dillweed. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with additional salt and pepper. Serve chops and vegetables with sauce. Garnish with additional fresh dillweed, if desired.
5. Makes: 3 servings

No Bake Chocolate Coconut Cookies

Recipes for Autumn Equinox, Mea’n Fo’mhair, Mabon

Pan-Fried Steak with Irish Whiskey
1 8 to 12 ounce sirlon steak, room temperature
Black pepper to taste
1 tablespoon butter
1 teaspoon olive oil
1/4 cup Irish Whiskey
1 cup heavy cream
Salt to taste
Season steak with pepper. Add butter and oil to a hot pan. When butter is foaming add steak so the fat maintains the heat and seals the meat quickly. Reduce heat and cook to taste turning steak only once. Remove steak to warm plate. Pour of fat from pan; discard. Add whiskey and cream to pan, stir until thickened. Season to taste and pour over steak.

Apple Cinnamon Harvest Quiche
Serves 6
2 apples, peeled and sliced
2 Tbsps butter
8 oz grated cheddar cheese
1 unbaked 10-inch pastry shell
1 Tbsp sugar
1 tsp cinnamon
4 large eggs
1 1/2 cups whipping cream

Sauté apples in butter for 5 minutes.
Sprinkle sugar and cinnamon over apples.
Layer apples in pastry shell.
Sprinkle cheese over apple mixture. In medium size bowl, lightly
whisk together the eggs and whipping cream.
Pour over the apple/cheese mixture.
Bake in a preheated 375 oven for 35 minutes or until set.