Nothing says Autumnal Equinox like a bonfire party.
Mabon is a time for sharing food and giving thanks. Food is a plenty this time of year and what better way to enjoy than in the company of friends. This time of year plays host to lots of seasonal favorites as well as eccentric tastes resulting in a delicious affair for all.
Before we get to our recipes I wanted to share two links with you that may prove crucial to your bonfire party. One is how to build a fire pit. Try this great little video from our friends at This Old House:
The other is an entertaining little piece from the guys over at The Art of Manliness on How to build a fire. These two thing will prove critical to having a good bonfire party. No fire, no party, right??
For our Mabon Barbeque I wanted to share a few seasonal recipes that will wow your guests and make the most of what’s fresh.
Grilled Rosemary Lamb Chops
Roasted beet, pear & walnut salad
Autumn Crumble with hand-shaken cream
Let us waste no time…on to the recipes!
Grilled Rosemary Lamb Chops-serves 4
- 2 sprigs rosemary, leaves stripped1 tsp sea salt
- ½ tsp fresh cracked pepper
- 1 clove garlic
- 2-3 tbsp olive oil
- 4-6 loin chops-about an inch thick each
- Pre-heat your grill to medium-high
- With your mortar and pestle pound and grind together rosemary, salt, pepper, and garlic until it reaches a paste like consistency.
- Add the olive oil to the mortar and stir with the pestle until well combined.
- Using your fingers massage the marinade into the chops and ensure that they are entirely coated.
- Let rest for 10 minutes.
- After resting, grill chops to desired doneness–4 minutes per side for medium-rare.
- Plate and enjoy!
Roasted beet, pear & walnut salad– recipe courtesy of Love and Lemons
- 3 medium sized beets, any variety (I used a mix of red and golden beets)
- a small drizzle of olive oil, for roasting the beets
- 1 ripe pear, chopped into ½ inch pieces
- ¼ cup walnuts, toasted
- ¼ cup feta cheese, crumbled (or more)
- a few handfuls of salad greens of your choice
- ¼-1/2 cup cooked quinoa (optional, for a heartier salad)
- micro sprouts, for garnish (also optional)
- 1-2 tablespoons walnut oil
- a drizzle of balsamic vinegar
- a drizzle of honey
- salt & pepper
- Preheat oven to 350 degrees fahrenheit.
- Roast the beets by drizzling them with a bit of olive oil, some salt and pepper, and wrapping them in foil. Depending on the size and freshness of your beets, they should take from 40 minutes to 1 hour to roast in the oven. Check occasionally, when they are fork-tender they are done.
- Set them aside to cool… as soon as they’re cool enough to touch, run them under the faucet and slide off the skins with your hands.
- Chop into roughly ½ inch cubes and set them aside to cool completely. (To save time, I suggest doing this up to one day ahead of time and popping them in the fridge until you’re ready to assemble the salad).
- (optional step) Take the already-cooked quinoa and toast it a little, by tossing it in a small hot skillet for a couple of minutes. Drizzle a little walnut oil and some salt on it, and remove from the heat and set aside. If you’re not familiar with how to cook quinoa, I like this method.
- Assemble all salad ingredients on a platter. Drizzle with a liberal amount of walnut oil, a bit of balsamic vinegar, a little honey, and some salt and pepper. (or for a cleaner look, toss the balsamic only with the red beets, before assembling the salad).
Autumnal Crumble—serves 6
- 3 apples
- 6 prune plums
- 1 tsp lemon juice
- 1 ½ cups raw sugar, divided
- 1 stick of butter, softened
- 1 cup rolled oats
- 1 tsp Penzey’s Baking Spice, divided
- Preheat the oven to 375
- Pit and slice your plums.
- Core and slice your apples.
- Place fruit in a large bowl and toss with lemon juice, 1 cup of raw sugar, a ½ tsp of the baking spice.
- Pour mixture into a baking dish (deep pie plate, medium casserole, 8 or 9 inch cake pan, whatever it fits—no metal.)
- In a medium bowl, combine oats, ½ cup raw sugar, butter, and ½ tsp of baking spice.
- Mix with fingers until well combined.
- Spread the topping over the fruit in the baking dish as evenly as possible.
- Bake 30-35 minutes until bubbly and golden brown.
- Enjoy topped with hand-shaken cream.
- ½ pint whipping cream
- 1 heaping tablespoon powdered sugar
- 1 tablespoon vanilla extract
- In a pint mason jar combine all ingredients.
- Close jar tightly.
- Shake 2-3 minutes until desired thickness is achieved.
- 1 bottle red wine
- 2 tsp mulling spices
- 1 apple sliced into rounds
- Cinnamon sticks for garnish
- In a small crock pot combine all ingredients except cinnamon sticks.
- Warm on LOW 1-1 ½ hours until hot, but not boiling.
- Serve in mugs garnished with cinnamon stick stirrers.
Mabon history and lore was provided by Llewellyn’s Sabbat Essentials: Mabon.