21 Oct

Now that Mabon has passed I have to celebrate Thanksgiving with the rest of my family.  I have my own solitary things that I do for each of my holidays but I have to participate in theirs as well.  SO that being said, I am thinking about preparing Mabon dishes for their Thanksgiving.  Should be easy to do. Fruits, grains, nuts, squashes, and meat (mutton is the traditional fare but I choose chicken beef or turkey. whichever I can come up with the best recipe for.)

Here are a few that are good:

Apples in Red Wine

A typical dessert to serve for Mabon, this dish includes both apples and wine, both traditional foods associated with the festivities.


  • 4 large Granny Smith Apples, peeled, cored and sliced
  • 2 cups of red wine
  • 2 whole cloves
  • 2/3 cup of brown sugar
  • 1 cinnamon stick
  • ½ teaspoon of vanilla
  • 1 tablespoon of cornstarch

In a saucepan, place the cloves, sugar, cinnamon, vanilla and wine, bringing to a boil. Add the apple slices and then reduce heat to a simmer for 1 hour. The apples should be nearly translucent when done. After the hour, remove the apples from the pan and place in a separate bowl. To the sauce pan, add the cornstarch. Continue to simmer the sauce until it thickens, about 3 minutes. Pour the sauce over the apples and serve. It is delicious topped with whipped cream or ice cream.

Read more at Suite101: Mabon Feast Ideas: Recipes to Celebrate the Second Harvest |

Salem Witch Pudding
Recipe by Gerina Dunwich
4 eggs, separated
1-1/2 cups pumpkin puree
1 cup light brown sugar
3/4 cup half-and-half
5 tablespoons rum
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon saltIn an electric mixer or large mixing bowl, beat the egg whites until stiff. In a different bowl, beat the egg yolks until thick and lemon-colored. Combine the yolks with the remaining eight ingredients; mix together well; and then fold in the egg whites.Pour the pumpkin mixture into a buttered 1-quart souffle dish. Place it in a pan of hot water and bake in a 350-degree preheated oven for about 45 minutes. (This recipe yields 6 servings.)

(This “Salem Witch Pudding” recipe is from “The Wicca Spellbook: A Witch’s Collection of Wiccan Spells, Potions and Recipes” by Gerina Dunwich, p. 173, a Citadel Press Book, Carol Publishing Group, 1994)

 Wild Rice with Apples and Walnuts
1 cup wild rice
2 cups water
1 Tablespoon vegetable oil
Cook rice and oil in water for 50 minutes.

1 cup walnuts
1 rib of celery, chopped
4 chopped scallions
1 cup raisins
1 red apple, peeled and chopped, set aside in lemon water
2 teaspoons grated lemon rind
Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside.

3 T. lemon juice
2 garlic cloves, minced
1/2 t. salt
1/3 cup olive oil
pepper, to taste
Whisk together juice, salt and pepper, garlic and oil and add to cooked rice. Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated.


Sweet Potato Casserole
3 pounds sweet potatoes, peeled and steamed until completely soft
3/4 cup orange juice
2 eggs, beaten
2 Tablespoons melted butter
2 T. sugar
1 1/2 Teaspoons cinnamon
1/2 t. nutmeg
Mix juice, eggs, sugar and spices and blend thoroughly with potatoes using an electric mixer. Spread into a greased 9″x13″ pan.

1/2 cup flour
1/4 c plus 2 T. brown sugar
1/2 t. cinnamon
1/4 c. chopped butter
1/2 c. chopped pecans
Mix together flour, brown sugar, cinnamon, butter and nuts until crumbly, spread on top of sweet potatoes and bake at 350 degrees for 30 minutes.

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Posted by on October 21, 2011 in Mabon, Uncategorized



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