Imbolc Recipe: Homemade Whipped Cream

Imbolc Recipe: Homemade Whipped Cream:

One of the Foods of Imbolc is Dairy   so why not  make Home made  Whip Cream 

Imbolc (meaning ewe's milk) typically falls on Feb 1st or 2nd, however this year we will be celebrating on Feb 3rd. On Imbolc, we honor the Goddess while welcoming Spring back as Winter slowly starts fading away into hibernation until it's next appearance. 

This is the time of year that many animals naturally begin producing milk. As a result, milk, cheese and other dairy products feature heavily in Imbolc feasts. Lamb is associated with this time of year for much the same reason as dairy.

Ingredients:
 1 Carton of Heavy/Whipping Cream
 1 tablespoon confectioners' sugar
 1 1/2 Tbsp. Vanilla Extract
 1/2 Tbsp Cinnamon , Cocoa or Coffee  ( optional)

Directions

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

for my Vegan Brothers and Sisters do not Fret here is a Vegan Soy Whip Cream for you

                Vegan Soy Whipped Cream

1 Cup soy milk  
you can also use Coconut milk
1/2 Cup oil
1 Tablespoon maple syrup
1/2 tsp vanilla extract
1/2 tsp Cinnamon, Cocoa ,Coffee ( optional )

Place soy milk and 1/4 cup oil in a blender. Blend at highest speed and slowly drizzle in remaining 1/4 cup oil. Blend in syrup and vanilla. Add a little more oil if necessary to thicken. 

Chill and serve.



Now that you have Whip Cream What to do with it



                  Strawberry Shortcake

Ingredients
1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Whipped Cream, recipe read above

Directions
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Chocolate Bowls with Whipped Cream and Berries

For Chocolate Bowls:
8 balloons 
10 ounces good dark chocolate, chopped fine
For Whipped Cream:
Pint heavy cream 
1 1/2 Tablespoons Chambord (Raspberry Liquor)
1/4 cup powdered sugar
For Garnishment:
Fresh Berries
Chocolate Syrup (optional)
Mint or Cinnamon (optional)

Make Chocolate Bowls:
Blow up the balloons (you want them small and round, like little bowls). 

Line 2 cookie sheets with parchment paper.
Boil 1 inch of water in a pan and reduce to simmer. Set another pan or microwavable glass bowl on top of the simmering water and add half of the chocolate (don't let steam touch chocolate), stir continuously until melted. Immediately, remove from heat and stir in remaining chocolate until smooth. 

Drop 8 1/2-teaspoons of melted chocolate (spacing them with enough room in between so balloons don't touch) on parchment paper to make little disks…you are creating the bottom of the bowls (so they don’t leak). 

Next, carefully (I have heard of balloons popping so be careful) dip each balloon (about 1/2 to 3/4 of balloon) into the melted chocolate and place balloon on top of the chocolate disks on parchment paper. 

Refrigerate for about 30 minutes. After 30 minutes take the cookie sheets out and let the bowls sit for about 5-10 minutes. While pinching the tops of the balloon snip or poke a hole to release the air…SLOWLY. 

Hopefully, the balloon will release freely. If it doesn’t, do not pull the balloon away from chocolate just let it sit for a few more minutes and the chocolate should release the balloon on its own. 

The bowls are delicate. Keep the bowls on the cookie sheet and put back in fridge.

Fill with Whip Cream and Berries or Ice Cream and Enjoy

Come up with more  Desserts for Imbolc or any time you want something sweet and not feel guilty keep being a crafty witch 

Oven Roasted Garlic Brussels Sprouts

Oven Roasted Garlic Brussels Sprouts:

Vadora loves LOVES LOVES Brussel Sprouts    I know most of us as a kid hated them
But these nuggets of Joy are like candy to me   This is Vadoras Recipe  



2 lb Brussels sprouts, trimmed and halved (quartered if large)
5 cloves garlic, minced
1/2 cup water
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Move oven rack to the upper third and preheat to 425 degrees.

In a 9x13 inch baking dish, toss together Brussels sprouts, garlic, water, oil, salt and pepper and spread out in a single layer.

Bake for 40-50 minutes until caramelized to taste, tossing once about 25 minutes into cooking time. Remove from oven and toss Brussels sprouts in the pan scraping up brown bits into the sprouts.

Vegetarian Spinach and Mushroom 4 Cheese Lasagna

Vegetarian Spinach and Mushroom 4 Cheese Lasagna:

I have to Admit as a Meat eater I used to make fun of Vegans and Vegetarians  But the more I eat Vegan foods and Vegetarian foods  for my Health the more I love it and do not miss meat 
dont get me Wrong Daw loves a good Garlic Rosemary Rack of Lamb or a nice Steak once in a while

But This Recipe is Vadoras  Recipe for  Vegetarian Spinach and Mushroom Lasagna
She is making this tonight and plenty of leftovers for Imbolc   This Recipe is so Good you will not believe its meatless 

 ENJOY  I know I will 

3 tablespoons olive oil
1 1/2 pounds Portabella and  Shiitake mushrooms, sliced
1 teaspoon dried thyme
1/4 cup minced shallots
Kosher salt
1 15-ounce container whole milk ricotta 
3/4 cup whole milk
2 eggs, lightly beaten
3 cups shredded, whole milk  mozzarella cheese, divided evenly
1 1/2 cups grated Asiago &  provolone
3/4 cup grated Parmesan cheese
1 10-ounce box frozen chopped spinach, defrosted and drained
1/3 cup chopped fresh basil, plus more to garnish
2 Chopped Carrots
1 teaspoon dried oregano
Freshly ground black pepper
5 cups tomato sauce
12 sheets no-cook lasagna noodles
Nonstick cooking spray

1. Preheat the oven to 375 degrees. 

2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and season with salt. Cook until softened, about 10 to 12 minutes. 

3. In a medium bowl, combine the ricotta, milk and eggs, and stir. Add 1 cup of mozzarella, Asiago , Provolone, Parmesan, spinach,carrots, basil and oregano; season with salt and pepper and stir to incorporate. 


4. Spread 1 cup of tomato sauce in the bottom of a 9-x-13-x-2-inch pan. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half the ricotta mixture on the noodles, and cover with half the mushroom mixture. 
Top with 1 1/2 cups tomato sauce. Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture, remaining mushrooms and 1 1/2 cups tomato sauce. Cover with the remaining 4 sheets of lasagna, the remaining cup of tomato sauce and the remaining mozzarella cheese. 

5. Lightly coat a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, spray-side down. Bake at 375 degrees, covered, until bubbly, about 45 minutes. Remove foil from lasagna and increase the oven temperature to 450 degrees. Cook until cheese browns, about 12 minutes. Remove from the oven and let stand for 15 minutes before cutting. Serve warm and garnish with basil.