We’re a week out from one of my favorite Sabbats from the Wheel of the Year: Beltane! Now, I’m not big into Valentine’s Day or Lupercalia. For me, this holiday takes that one’s place. Beltane is, after all, the celebration of the God and the Goddess coming together to produce the fertility of summer.
My normal celebration is pure kitchen witchery. I cook a romantic meal for myself and my significant other, light a fire in our hearth, and toast the Lady and Lord. Keeping with this theme, I have listed out some treats that cooked with love are sure to enhance your own Beltane activities!
Some of these recipes are adapted out of The Hearth Witch’s Compendium. If you enjoy them, be sure to check out the book.
Beltane is first and foremost a celebration of the Earth’s fertility. What better symbol of that than the flowers currently exploding everywhere? Even better? A lot of them are edible. Hibiscus grown on my porch often make their way into this recipe.
As a note, please do your research before eating any flowers, do not eat flowers from the florist as they are likely to be sprayed with pesticides, and check out the chart here to determine if edible.
- Dried Edible Flower Blossoms
- 1 large egg white
- A few drops of water (I use 3)
- Superfine sugar
- Paint brush
- Parchment paper
Combine egg white with water and beat lightly (just like scrambled eggs). Next, dip paint brush into egg white and ‘paint’ the portion of the flower you are covering in sugar. Sprinkle sugar evenly over flower and shake off excess. Put on parchment paper to dry. Allow 12-36 hours to dry. Then, store in a airtight container to dry.
The flower have a nice crunchy texture. And-let’s face it-there is something so decadent about eating flowers. If you don’t feel like eating them, they make excellent altar decor and offerings.
Here in Florida, our days are already edging into uncomfortably hot as Beltane comes around. The sweet and slightly sour nature of Limoncello is refreshing in the heat. It’s also my SO’s favorite drink and one of the top reasons he looks forward to Beltane every year.
- 8 unwaxed lemons (you can get a wash to remove the wax)
- 1 1/2 pints unflavored Vodka
- 1 1/2 lbs white sugar
- 1 1/2 pints water
- 3 pint airtight container
- Fine strainer
- Heat proof bowl
- Sterilized decorative containers for when finished (I use mason jars)
Wash and zest lemons being sure not to get any white. Next, put zest and vodka into airtight container. Keeping out of the sun, leave for 7 days. Be sure to shake vigorously once per day. On the 7th day, put sugar in heat proof bowl and add 1 1/2 pints boiling water. Stir until all the sugar has dissolved. Using the funnel, add sugar water to the vodka and lemon zest. Leave for one more week, shaking daily. Finally, strain into mason jars adding a few strips of lemon peel if you wish.
I prefer to serve mine cold, so they go into the fridge a few hours in advance. Normally, I combine them with a blessing for joy and/or clarity. I Think about sending that energy into both every time that I shake the container.
Panna Cotta with Raspberry Coulis
I love how fancy this desert makes me feel. And the best part? Super easy. I make them the night before and leave them in the fridge. This recipe was originally pulled this recipe from the 2019 copy of the America’s Test Kitchen Cookbook. I highly recommend it to anyone getting their feet wet in the kitchen for the first time.
This recipe is also where I bring the sexy part of Beltane. Vanilla is the sweetness of love and the berries the pop of passion. Before cooking, I make sure to charge those ingredients with my intent.
Ingredients (makes 8):
For the Panna Cotta-
- 1 cup whole milk
- 2 3/4 teaspoons gelatin (2 1/2 if chilling overnight)
- 3 cups heavy cream
- 2 teaspoons of vanilla extract
- 6 tablespoons sugar
- Pinch salt
- Wineglasses or ramekins
For the Raspberry Coulis-
- 24 ounces frozen raspberries
- 1/3 cup sugar
- Juice from 1 lemon
- Fine strainer
- Pinch of salt
For Panna Cotta:
Pour milk into medium sauce pan and add gelatin. Let stand 10 minutes. Meanwhile, upend content of 2 ice trays into a large bowl; add 4 cups of water. Pour cream into measuring cup or pitcher. Then, add vanilla extract before setting aside.
Start heating milk and gelatin on high heat, stirring constantly until gelatin dissolves and milk reaches temperature of 135 degrees F (about 1 1/2 minutes). Off heat, add sugar and salt stirring until dissolved.
Stirring constantly, slowly add cream. Either transfer to a medium bowl, or if the pan is cool enough, put into large ice bath made earlier. Stir until it reaches the same thickness as eggnog (about 10 minutes). Put mixture into measuring cup or pitcher and pour into ramekins or wineglasses. Finally, cover with plastic wrap making sure it does not touch the panna cotta. Place in fridge for at least 4 hours.
Put frozen raspberries in 4 qt sauce pan. Then, cover and simmer over medium-high heat, stirring occasionally, for 10-12 minutes. Next, add sugar and bring to a boil. Boil for 2 minutes.
Strain berries into a bowl, using a rubber spatula to push the berries through the strainer. Discard any seeds. Finally, stir in lemon juice and salt.
Serving Your Treats
You now have a full desert course you can use to honor Beltane-one that you can make in advance. Serving is a breeze as well. I leave the Limoncello in the mason jars and add fun straws. All you need for the Panna Cotta, is a scoop of the Raspberry Coulis on top and an edible flower. Before eating, I normally invoke the God and Goddess and set out at least one full set for them.