For many of you this day will pass without any too much celebration, but for many Pagans and individuals that have a seasonal based religion today is a very important day. Marking the midpoint between summer and winter the Autumnal Equinox is the time when night and day are equal again and signifies the change from summer to winter. It also signifies the aging and end that is approaching on earth which will be final in winter, and will eventually circle back in a rebirth.
I look at this time of year as the time to wrap up loose ends and think about all the changes that have come the past year. This year that will be very important for me and it has been a rough time for me lately and I look forward to putting the past eleven months behind me so that when the new year begins, on Samhain (Oct 31st), I can be ready to embrace what the new year will hold for me.
Mabon, (pronounced MAY-bun, MAY-bone, MAH-boon, or MAH-bawn) is the Autumn Equinox. The Autumn Equinox divides the day and night equally, and we all take a moment to pay our respects to the impending dark. We also give thanks to the waning sunlight, as we store our harvest of this year's crops. The Druids call this celebration, Mea'n Fo'mhair, and honor the The Green Man, the God of the
by offering libations to trees. Offerings of ciders, wines, herbs and
fertilizer are appropriate at this time. Wiccans celebrate the aging Goddess as
she passes from Mother to Crone, and her consort the God as he prepares for
death and re-birth.
So I wish you all a happy final harvest and if you want more info about Mabon please check out some of the links below and learn more. Knowledge is power after all.
To share my blessings with you I am going to share a few of my favorite Mabon recipes! Give some a try and I hope you enjoy.
Apple Walnut Coffee Cake
2 ½ cup all-purpose flour
1 ½ cup brown sugar, packed
¾ cup butter, softened
1 cup chopped walnuts, toasted
1 tsp. baking soda
1 tsp cinnamon
½ tsp salt
¾ cup sour cream
1 tsp vanilla
2 apples, cored, peeled and chopped
Combine flour, brown sugar, and butter with a fork until crumbly; stir in nuts. Divide mixture in half. Press one half into the bottom of a buttered 9 ½” springform baking pan to form crust; set aside. Add baking soda, cinnamon and salt to remaining crumb mixture; mix well. Make a well in the center; set aside. Beat egg with sour cream and vanilla in a small bowl until smooth; add to flour mixture, stirring until just combined. Fold in apples; spread batter evenly over crust.
Bake at 375* for one hour and 20 minutes or until cake tests done; cool in pan on a wire rack. Makes 12 servings.
Autumn Tossed Salad
1/2 cup lemon juice
1/2 cup sugar
2 teaspoons finely chopped onion
1 teaspoon Dijon mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds (optional)
1 bunch romaine, torn
1 cup (4 ounces) shredded Swiss cheese
1 cup unsalted cashews
1 medium apple, chopped
1 medium pear, chopped
1/4 cup dried cranberries
In a blender, combine the lemon juice, sugar, onion, mustard and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Cover and refrigerate for 1 hour or until chilled.
In a large salad bowl, combine the romaine, cheese, cashews, apple, pear and cranberries. Drizzle with dressing and toss to coat. Makes 10 servings.
Autumn Beef Stew
1 tablespoon vegetable oil
1 1/2 pounds stewing beef
1/2 cup chopped onion
1/2 cup sliced celery
3 cups beef broth
2 medium potatoes
1/2 cup baby lima beans
1 cup apple juice
1/2 cup frozen corn kernels
1 jar (12 ounces) small white onions, drained, or about 1 dozen frozen, thawed
salt and pepper, to taste
2 tablespoons flour
2 tablespoons cold water
In a large saucepan or Dutch oven over medium heat, brown the beef in the vegetable oil; add onion and celery and sauté for 3 to 5 minutes longer. Add beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours. Add the carrots, potatoes, lima beans, and apple juice; simmer for about 30 to 40 minute longer, or until vegetables are tender. Add drained onions and corn; continue cooking for 5 to 10 minutes.
In a small bowl or cup, combine flour with cold water until smooth. Add the mixture to the simmering broth, a little at a time, until stew is thickened. Taste and add salt and pepper.
Serve with hot buttered biscuits or cornmeal.
Serves 4 to 6.
The Romance Witch