Cardamon Brown Sugar Pound Cake

Around 1912, my grandfather was a preteen part-time helper with the local bakery in Heacham. England. He left to come to Canada in 1914, so I say around. One of his jobs was assistance with the making of pound cake. The bakery made plain and almond varieties. As he told the story,  the only difference […]

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Chicken Leek Shepherd’s Pie

Potato, leek & chicken mean spring and Irish to me, so if you are looking for something for dinner this Ostara season or any time really, this works in our house, especially when there is leftover mashed potatoes and cooked chicken in the kitchen. Leeks are first mentioned in Egypt as a method of barter […]

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Two Salmon Chowder

With so much coastline in the United Kingdom, it is not surprising that, historically, fish would have been such a big part of the local diet. Joanne Asala in Celtic Folklore Cooking, shares a whole chapter of “Fish, Shellfish and Seaweed”, highlighting salmon as a sacred food for this time on the wheel of the […]

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Easter Bowls and Baskets

March is celebrated as Craft month so I opted to try something new for me, that I wanted connected to spring. The idea was simple but then things got complex. Ultimately, I was looking for the pastels of Ostara and Easter but I had seen a really simple idea using toilet paper rolls. The problem […]

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Baked Custard with Pecans and Caramel

Custard is most often thought of as an Imbolc dish, fresh milk being finally available. Here’s the catch, eggs would not have been available until around spring equinox. It is around that time birds have enough light to begin laying eggs for the new cycle of life. Any custards made between October and March would […]

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Dyed Egg Shell Soy Candles

Most egg dyeing is thought of as something to do with a hard boiled egg. This in an alternative thought. Crack your eggs first, dye second and turn those coloured shells into little candles for Easter Sunday breakfast, your altar, the Ostara potluck table or just enjoy all through spring. There is even a Valentine’s […]

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First Time Snow Dyeing

The first thing I MUST do is give a big shout out to Weaver Creek Farms. It was an Instagram post from earlier this year that inspired me to give snow dyeing a try. March 18th is Goddess of Fertility Day. It is celebrated yearly a few days before the spring equinox, in honour of […]

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Chocolate Wafer Roll for Equinox

Looking for a quick to make contribution to an equinox potluck? Black and white combinations are an appropriate choice. Equinox cookies or dark & light meringues are also good options when a little more time is available. This wafer roll highlights that coming together of opposites and it doesn’t get any simpler. Really! It is […]

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Chocolate Hazelnut Puff Pastry Bunnies

The flavour combination of chocolate and hazelnuts was popular centuries before Nutella. In the 1800’s, in Turin, Italy, there were many hazelnut orchards and cocoa was expensive and difficult to get. Combining hazelnut paste and cocoa produced a product known as gianduja (pronounced “john-doo-yah”). This soft smooth chocolatey confection was a hit and has stayed […]

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Hot Cross Quick Buns

Hot cross buns are a traditional addition to spring celebrations in Europe and North America. It saddens me to say that they have been available in some stores here since January. I think it takes away the specialness of foods when seasonal items are available all year round. But that is just me. Whether the […]

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