Friday, November 30, 2012

Imbolc Recipes

Imbolc Salsa
This is one of Scott Cunningham's recipes

2 very large, very ripe Tomatoes
1 small Onion
1 to 2 canned Seranno Chilies
1 tablespoon Cilantro (fresh Coriander leaves),
Finely chopped
Salt and Pepper to taste
A dash Sugar

Peel and finely chop the tomatoes. Finely chop the
Onion. Remove seeds from chili pepper(s) and finely
Chop. (WARNING Two will make this quite hot.) Place
The first four ingredients into a bowl, season to
Taste, and let sit, refrigerated, for several hours.
Serve cold with tortilla chips. (Serve with chili
[vegetarian or con carne], beans and rice.)


Imbolc Milk And Honey rice pudding

Pudding:
3 eggs beaten gently
1c milk
½ c sweetened condensed milk
1/3 c honey
1 tsp vanilla
1 c cooked rice

Sauce:
Equal Parts Sweetened Condensed Milk and Honey
Cinnamon (optional)


In a mixing bowl combine eggs, milk, condensed milk, honey and vanilla. Beat gently by hand until honey is dissolved. Stir in rice. Pour into a 1.5 quart baking dish. Place the baking dish into a larger baking dish and put 1 inch of hot water into the outer dish.

Bake for 45-60 minutes or until a knife inserted into the center comes out
clean. Remove immediately from the hot water bath. Set aside while you make the sauce.

In a glass bowl mix equal parts condensed milk and honey. Heat in the microwave in 10 second intervals and stir until well mixed. Stir in cinnamon to taste. Drizzle over individual servings of warm pudding.

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