Mabon

Autumn Equinox -- September 23rd

(Northern Hemisphere)

Mabon is the time when we celebrate the gathering in of the final Harvest of the year. The tasty fruits, crisp vegetables, and the sweet grains have been harvested and stored for the coming Winter. The final Harvest of the year is commonly celebrated with a feast not unlike the Pilgrim's Thanksgiving celebration. Goose, game hens, pork, corn (and corn bread), wheat based foods, sunflower seeds, pumpkins, and Winter squash and potatoes, are all appropriate for the Harvest Feast. Recipes for two different types of corn bread and whole wheat bread, and a crescent roll recipe are included below.

At this time of year, the Goddess is preparing for the coming Winter and Her long period of rest before the Yule. She is changing from the Mother to the Crone, the Lady of Wisdom and Teaching. For ourselves, we begin to notice the change from the long days of Spring and Summer to the shorter days of Autumn and Winter, before the Sun once again is reborn in its endless cycle of birth, death and rebirth at the Yule.

The Earth is making Her transition as well. In the cooler regions of the Earth, the leaves fall from the trees and the air begins to cool as She begins Her period of rest. Those animals who still can, stuff themselves with food before going into hibernation. Others, like foxes, wolves and coyotes, develop thick fur coats for the cold time, when they must still lurk on the surface seeking food, instead of spending the long cold sealed in a snug burrow or den. Some birds may fly South to warmer regions during the long cold months, and snow may or may not have begun to fall in certain areas of the world, but temperatures are going down in those areas in which snow takes longer to make its first appearance. But overall, the world is settling in for its period of rest and renewal. A constant reminder of the ever-turning Wheel of the Year.

Altar Design Ideas:

Appropriate items for the Mabon altar are acorns, pine cones, Winter squashes (pumpkin, acorn squash, butternut squash), autumn leaves, red and brown candles, sunflowers (seeds intact), dried corn and sheaves of wheat. Don't overcrowd your altar, and remember to be careful to make sure that the dried plant matter does not sit too closely to the candles, if you plan to light those candles.

Corn Breads:

Southern Corn Bread

There is no wheat flour in this corn bread, only white cornmeal. Nor is there shortening. It is essentially corn, and that is what good corn bread is all about. It is a thin slab which is the way a Southerner likes it. This batter is also excellent for corn sticks, enough for about 12 to 14.

2 eggs, room temperature

2 cups buttermilk, room temperature

1 tsp baking soda

2 cups white cornmeal

1 1/2 tsp salt

9x9x2 pan, greased or Teflon

Heat oven to 450F. Generously grease the pan; heat it in the oven while mixing the batter.

In a small bowl, beat the eggs and add the buttermilk. In a mixer bowl, stir together baking soda, cornmeal and salt. Pour in the egg-buttermilk mixture and beat in an electric mixer or with rotary beater until the batter is smooth.

Carefully pour batter into heated pan.

Return immediately to the oven and bake until it sets. Insert a knife blade in the center of the bread, if it comes out clean an dry, the corn bread is done.

Remove bread from the oven. Serve hot, cut in squares, with lots of butter.

Sour Milk Corn Bread

This is a thin corn bread, of yellow cornmeal, made with eggs, sour milk, and butter. The result is a fine open texture, not dense like many other corn breads, and a pleasant eggy flavor. Try breaking serving pieces off the yellow square rather than cutting it. It seems to taste better that way.

1 cup each all purpose flour and yellow cornmeal

1 tsp salt

1 tsp baking soda

1 cup sour milk or buttermilk, room temperature

2 eggs, room temperature

2 TBS butter or other shortening, melted

9x9 baking tin, greased or Teflon. This mixture can also be baked in muffin tins or corn stick molds.

Preheat oven to 450F. In a large bowl, blend together the flour, yellow cornmeal and salt. In a smaller bowl or cup, stir the soda into the sour milk or buttermilk. Pour this into the bowl of dry ingredients, and add 2 eggs, well beaten. Stir in the melted butter. While the mixing should be done quickly, the batter should not be overbeaten.

Pour the batter into the baking tin, which has been coated with either bacon drippings or melted shortening.

Bake in the oven until it is well browned, and tests done when pierced with a wooden toothpick. If it comes out clean and dry, the loaf is done. If moist particles cling to the probe, return to the oven for 5 minutes.

Remove bread from the oven. This bread is best served hot and broken into pieces, rather than cut.

Wheat Breads:

100% Whole Wheat Bread

A lovely brown-flecked and plump loaf, this 100% whole wheat bread rises well above the pan level to demonstrate that this grain has almost the same gluten power as white flour. It is sweetened with honey. There is a quarter of a stick of butter in each loaf, and melted butter is brushed on the hot crust to give it a subdued glaze.

9 to 10 cups whole wheat flour, approximately

4 tsp salt

2 packages dry yeast

1 1/2 cups milk

1 1/2 cups water

1/2 cup honey

6 TBS 3/4 stick butter or margarine

Three medium (8 1/2 x 4 1/2) loaf pans, greased or Teflon, glass or metal. If glass, reduce oven heat 25 degrees.

In a large mixing bowl, thoroughly blend 3 cups of whole wheat flour, salt and yeast.

In a saucepan, over low heat, combine milk, water, honey and butter or margarine. When the liquid is warm, gradually add to dry ingredients in the bowl, and beat at medium speed in electric mixer for 2 minutes, scraping bowl once or twice. Add 1 cup of flour, or enough to make a thick batter. Beat at high speed 3 minutes. Stop the mixer and add additional flour, stirring with a spoon, and then by hand, until a soft mass is formed.

Turn the soft dough onto a lightly floured work surface, cover with the inverted bowl and let rest.

Knead the dough until it is smooth and elastic, adding 1/4 cup or more additional flour if the dough is moist or slack. Knead for about 8 minutes (5 minutes if using a dough hook).

Drop the dough into a greased bowl, cover the top tightly with plastic wrap and move to a warm (80 to 85F), draft-free place until the dough has doubled in bulk. (50 minutes)

Turn back the plastic wrap, punch down the dough and turn it out on the work surface. Divide into thirds and shape each into a loaf. This can be done by simply flattening each piece in to an oval, folding it in half, pinching tight the seam and placing with seam side down in the baking pan.

Cover the pans with wax paper and let the loaves rise in a warm place until they have doubled in bulk and the centers have risen about 1 inch above the level of the edge of the pans. (50 minutes)

Preheat oven to 375F. Place the pans in the oven. When the loaves are a deep brown and tapping the bottom crust yields a hard sound, they are done. If it has a dull thud, it is underdone, so return to the oven without the pan for an additional 10 minutes. (40 minutes)

Remove bread from the oven, turn from the pans and place on a wire rack to cool. Brush with butter.

Walnut Wheat Bread

The walnuts complement and enhance the flavor of this bread made with no flour other than whole wheat. It is a large brown loaf, with nuts peeking through the crusts - top, bottom and sides. Inside, it is moist, open textured and rich with nuts. It keeps well for at least a fortnight wrapped in plastic.

The bread is fine for any meal or occasion, but specially good for breakfast or brunch - sliced thinly and served with sweet butter.

1 package dry yeast

1/4 cup warm water (105 to 115F)

2 cups hot tap water (120 to 130F)

1/2 cup non-fat dry milk

2 TBS each butter (melted) and sugar

2 tsp salt

6 cups whole wheat flour, approximately

1 cup whole walnuts

Two medium (8 1/2 x 4 1/2) baking tins, greased or Teflon, metal or glass. If glass, reduce the heat in the oven 25F.

In a large mixing bowl, dissolve yeast in warm water. Stir briskly with fork or whisk to speed the action.

Stir in the hot tap water, milk, butter, sugar and salt. Blend well and add 4 cups of whole wheat flour. To beat in the flour, use either an electric mixer at high speed for 3 minutes - or wooden spoon for about 150 strong strokes.

Stop the machine, add 1 more cup flour and work it into the mass by spoon and hand.

At this point, let the dough rest for 3 minutes while the whole wheat flour absorbs the moisture. It is important to know before the kneading begins whether additional flour is needed or if the balance of flour to moisture is just right. If, after the rest period, the dough is wet and sticky, add 1/4 cup or more flour.

Sprinkle the work surface lightly with flour and turn the dough onto it. The dough should be soft, not stiff. (Knead 6 minutes with the dough hook.) The dough will be light and satiny, and feel as alive as a good white dough.

Place the dough in the bowl, cover tightly with plastic wrap and put in a warm place until it has doubled in bulk. You can test if it has risen by poking a finger in it; the dent will remain. (60 minutes)

Turn back the plastic wrap, punch down the dough and transfer it to the work surface. Flatten the dough into a large oval and place the walnuts in the center. Fold the dough over the nuts and slowly work them into the dough. This will take about 5 minutes. Divide the dough. Press each piece into an oval, fold in half, pinch seam closed, and drop into pan, seam under.

Put the pans in the warm place, cover with wax paper and let rise until approximately doubled in volume. (45 minutes)

Preheat oven to 375F. Bake the loaves in a moderately hot oven for 45 minutes. The loaves will be a deep brown and will pull away from the sides of the pan when done. they can also be tested with a wooden toothpick inserted in the center of the loaf. If it comes out dry and clean, the bread is done.

Remove bread from the oven and turn the loaves onto a wire rack to cool before serving.

Crescent Moon Sweet Cream Biscuits

2 Cups all purpose flour

1 TBS baking powder

1 tsp salt

2 tsp sugar

1 cup heavy cream

Preheat oven to 450F.

Mix all dry ingredients in a small bowl. Make a well in the center and add cream. Stir until all ingredients are moist. Turn onto lightly floured board and knead until dough becomes a ball. Divide and roll each half into a ball.

Flatten one ball and roll into a 12 inch diameter circle. When done, divide the circle into six equal parts, as though you were cutting a pie.

Starting from the outside edge, roll each section toward the tip. Seal the seam by putting a drop of water on the tip and then gently pressing it into the roll.

Place gently on a lightly greased cookie sheet, tip-side down. Curve the points of the dough into a crescent shape. Do the same with the other dough ball.

Bake for 12 to 15 minutes (or until golden brown). Serve warm with butter and/or honey.

Makes 12 biscuits.