A Kitchen Witch's Fall Equinox Feast
The Fall Equinox, also known as Mabon, is the time of the year when day and night are at a complete balance marking the first day of the autumn season. It also marks the approaching darkness of winter as daylight hours get shorter and nature goes into deep hibernation. Because of this, Mabon is considered a time to harvest the abundance in our lives and celebrate life in all its bounty.
Traditionally, Fall Equinox feasts were held to honor the changing season and show thanks for the gifts both Earth and the Universe have provided. Our resident Kitchen Witch is sharing her very own Fall Equinox feast menu to help make yours all the more magickal!
Starters and Snacks
Apple Cinnamon Chips for Health & Happiness
3-4 Red Apples
1 Tbsp. lemon juice
2 Tbsp. ground cinnamon
¼ C. + 1 Tbsp. granulated sugar
Wash, core, and thinly slice apples
Place apple slices in a bowl and toss with lemon juice and 1 Tbsp. sugar
Let sit for 45 minutes at room temperature
While you let the apple slices sit, preheat oven to 200 degrees F and line a baking sheet with parchment paper
Using a slotted spoon, transfer apple slices to a clean bowl and toss in the remaining sugar and ground cinnamon
Arrange apple slices in a single layer on the baking sheet
Bake for 1.5 - 2 hours, or until a single apple chip is crispy after setting out for 2-3 minutes (total baking time will vary depending on how thick the apple slices are and what type of apples were used)
Remove baking sheet from oven and let cool completely before serving
Pumpkin Ricotta Flatbread for Spiritual Protection
13.8 oz Refrigerated Pizza Dough
1/2 c. Pumpkin Puree
1/2 c. Part Skim Ricotta Cheese
1/2 tsp. Garlic Powder
1 1/2 c. Part Skim Finely Shredded Mozzarella Cheese
3 tbsp. Fresh Chopped Sage
Preheat oven to 425 degrees F.
Take your dough and roll it out to fit the size of a 13" x 18" non stick sheet pan
Combine pumpkin puree, ricotta cheese and garlic powder in a bowl until blended
Spread pumpkin mixture over the dough leaving a 1-inch border.
Sprinkle with shredded mozzarella cheese and sage
Bake for 12-15 minutes until the cheese is melted and lightly brown.
Soup & Salad
Potato Corn Chowder for Grounded Prosperity
2 tablespoons butter
1 small onion, diced
1 small carrot, chopped
2 cloves garlic, minced
2 medium potatoes, diced
3 cups vegetable broth
½ teaspoon thyme
½ teaspoon salt or to taste
¼ teaspoon black pepper
1 bay leaf
2 cups corn (fresh or frozen)
1 cup heavy cream
Melt butter in a large skillet and add onion, carrot, and garlic. Saute until onion is translucent
Add potatoes, seasonings, and broth. Bring to a boil then lower heat to a simmer. Cook covered for about 10 minutes or until potatoes are fork-tender
Add in corn and heavy cream, simmer for about 5 minutes
Using potato masher, mash the soup until desired consistency is reached
Serve with fresh bread and a side salad
1/2 cup Edamame beans
1 inch Ginger
7 oz Kale, roughly chopped
5 Radishes, thin and julienned
1/4 cup Almonds, sliced
1 Tbsp. Olive Oil
3 Tbsp Lemon Juice
1.5 Tbsp. Maple Syrup
Toss all ingredients in a bowl. Serve with soup and fresh bread.
Vegetable Pot Pie for Honoring the Harvest
1 cup butter
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
½ teaspoon pepper
2 small yellow squash, peeled and diced
2 medium sweet potatoes, peeled and diced (other potatoes will work too)
2 medium parsnips, diced
2 medium carrots, diced
1/2 cup flour
2-1/2 cups vegetable broth
1 cup whole milk
Pie Crust (Either homemade or store-bought)
Preheat oven to 400 degrees F. Melt half (½ cup) the butter in a large bowl. Once the butter is melted add all vegetables and seasonings, stirring to coat the vegetables in the butter and seasonings. Once the oven is preheated, place the vegetable mixture in a large casserole dish and please it in the oven. Allow the vegetables to roast for about 30 minutes, stirring them every 10 minutes.
While the vegetables roast, melt the other half (½ cup) of butter in a large pan. Once melted, add the flour while stirring constantly. Allow the mixture to brown, about 3-4 minutes, and then stir in the broth and milk. Continue to simmer over medium heat until the mixture thickens to a gravy-like consistency.
Remove vegetables from the oven and slowly stir in the gravy. Roll out your pie crust, shaping it to fit over the top of the casserole dish.
Place pie crust over the top of the casserole dish, covering the vegetable mixture the best you can. Make small slits on the top of the dough.
Bake at 400 degrees F for about 20-30 minutes, or until the crust is golden brown. Allow to cool before serving.
Baked Pears for Longevity
4 medium pears
1/2 cup pure maple syrup
1/4 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/2 cup oats
1/2 cup walnuts, chopped
Preheat oven to 375 degrees F and line a baking sheet with parchment paper
Cut pears in half (longways) and scoop out the core using a spoon. Line them on the baking sheet
Mix together the maple syrup and vanilla extract in a small bowl
Brush the tops of the pears with the mixture
Sprinkle cinnamon over the pears
In a small bowl mix together the walnuts and oats. Fill each pear with the mixture. Drizzle with any leftover maple syrup mixture.
Bake for about 25 minutes, or until the edges of the pears are brown and curled