A vegetarian feast honoring the Goddess of winter.
Excerpted with permission from "Recipes From a Vegetarian Goddess: Delectable Feasts Through the Seasons" by Karri Allrich, c2000 Llewellyn Publications.
In approaching the four seasons as aspects of the Goddess, we end (and begin) our circle with midwinter, the solstice, when she emerges as the virgin, complete unto herself, the original meaning of the word virgin. We celebrate the birth of the divine child, and hope returns with the lengthening rays of the sun. By February the virgin becomes the bride, anticipating the arrival of her beloved, the Sun God.
In winter the Goddess stands in the north, dressed in white. Her element is the earth. We gravitate towards warming, grounding, earthy foods and spices. It is a time to look inward, find stillness, and surrender to the Goddess' wisdom.
A Yule tradition to warm up the festivities and brighten spirits!
1 bottle red wine, Burgundy or cabernet
1 cup orange juice, freshly squeezed
1 cup apple brandy
½ cup sugar
1 red apple, washed
1 orange, washed, sliced into rounds
4 cinnamon sticks
Gently combine wine, orange juice, brandy, and sugar in a large sauce pan and heat over low-medium heat. Stud the washed apple with cloves and float it in the mulled wine mixture, along with orange slices and cinnamon sticks. Keep at a low simmer for 15 minutes. Serve from a warm slow cooker or crock, if you have one, or heatproof serving bowl. Let the merrymaking begin!
Linguini with White Vegetables and Pine Nuts
In honor of Brigid, a delectable recipe created in white on white. Snowy cauliflower and sweet cabbage are accented with the crunch of pine nuts on creamy white pasta. Wonderfully delicious.
1 pound Italian linguini
3 tablespoons extra-virgin olive oil
1 medium onion, diced
½ head cauliflower, cored, chopped into small pieces
½ head white cabbage, cored, thinly shredded