Beltane
(May 1)
by Gordon Ireland
{reprinted with permission}
Beltane is celebrated on May 1st and is one of the original Celtic festivals; Samhain is the other one. Beltane or May Day is also known as the Lover's holiday. Beltane is pronounced bel-tene, meaning "a goodly fire" or bel-dine, the offering of cattle to the God Bel. The latter is believed to have been connected to the Celtic god Belus, though this has not been proven. (MacCulloch, page 264-68)
Beltane is one of the four Celtic Fire festivals, and is probably the second most important festival next to Samhain. Beltane is primarily a sun festival and was performed during the day. The most important part of Beltane was the kindling of the fires. The Irish Celts would extinguish their fires the night before and would eat a cold meal to insure that all fires were out. Then they would attend the ceremony, returning with an ember to once more start their fires. The fire festival later evolved into the Celts driving their cattle through two fires to purify the herd. This was done to insure good health of the cattle for the coming year. Modern day pagans will jump over the Beltane fires, though very few actually know why they do so.
Beltane's fertility rites are not as old as some people think. They were, however, a natural extension of the planting season, May Day being the time when the crops planted earlier would begin to sprout. The story goes that Beltane marks the wedding of the Goddess and God, and that their coupling brings new life to the earth. The awakening of spring marks the end of winter. It is also the customary day of handfasting.
The use of the May pole also has sexual implications, the pole representing the phallus and the ribbons that are tied to it connecting the celebrants to the Goddess. As the lovers danced around the Pole, the wreath (the Goddess) would descend down the pole and consummate the marriage.
Beltane is also a Tree festival, and many of the fires were lit under a sacred tree. For the Celts, this use of the Tree represents death and rebirth. The tree, appearing dead in the winter, would begin to sprout new branches and leaves during this time, thus signifying the coming of summer. This use of the tree later evolved in the May pole festival. It should be noted that the Celts would also tie rags and pieces of personal articles to the tree in attempt to connect themselves to the spirit of the tree.
The other myth that is tied to Beltane is that of Shapeshifting. Beltane, like its counterpart, Samhain, has mystical implications. Once more the veil to other world is thinned and thus strange doings happen on this day. For example, in Ireland hags or witches are believed to shape shift into hares and steal all the butter from the cattle. Even in Ireland today, the men hunt down and kill all the hares in the fields with the cattle. The epic chase of Ceridwen and Gwion, which produced Taliesen, is a prime example of the changes of seasons and consummation of the Goddess and God
May Day Recipes
MEADE
1/2 gallon water
1 1/2 cups raw honey
1/4 cup lemon juice
1/8 teaspoon nutmeg
1/8 teaspoon allspice
Heat all ingredients together over medium heat in a large pot. As the honey melts, an oily crust forms at the top. DO NOT REMOVE. When it is well blended, remove from the heat, stirring occasionally as it cools. This is the non-alcoholic version. (McCoy page 136)
FARLS
3 cups real mashed potatoes
2 cups dry oats
2 tablespoons butter
1/2 teaspoon cornstarch
1/2 teaspoon baking powder
1/8 teaspoon salt
Pinch of pepper
Pinch rosemary
Soak oats in warm water for 15 minutes until soft and swollen. Mix them with all other ingredients in a large bowl. Knead until mixture is like thick dough. Make patties, fry in hot oil until brown. Serve immediately. (McCoy page 137)
BELTANE CREAM PIE
1 cup milk
1 cup cream
1/2 cup butter
3 tablespoons cornstarch
1 1/2 cups sugar
1 1/4 teaspoons vanilla
Ground nutmeg
Prepared pie crust, already cooked
Melt butter in pan over medium heat. In separate bowl add milk to cornstarch, making sure it is fully dissolved. Add this and all other ingredients to pan, except vanilla and nutmeg. Stir until mixture becomes thick. Remove from heat and stir in vanilla. Pour mixture into pie crust and sprinkle with nutmeg. Serve chilled. (McCoy page 134)
OATCAKES - IRISH
6 ounces Oatmeal (preferably fine)
2 ounces flour
1-teaspoon Salt
10 fluid ounces warm water
Mix flour and salt together. Slowly add warm water. Roll out on a floured board to 1/4 inch thick. Cut into triangles. Cook on a pan or griddle until golden on both sides. Dry out in a cool oven (300 degrees) until crisp. These cakes are eaten buttered, with a glass of milk, for supper, but are also terrific with wine and cheese.
OATCAKES - SCOTS
1/2 cup Shortening
1 cup Oats or quick-cooking oats
1 cup All-purpose flour
1/2 teaspoon Baking soda
1/4 teaspoon Salt
2 - 3 Tablespoons Cold Water
Cut shortening into next four ingredients until mixture resembles fine crumbs. Add water, 1 Tablespoon at a time, until it forms stiff dough. Roll until 1/8 inch thick on lightly floured surface. Cut into 2-inch rounds or squares. Place on un-greased cookie sheet and bake at 375 until they just start to brown - 12 to 15 minutes. Bake on a hot griddle or frying pan until the edges begin to curl. Turn over and cook the other side. Do not let the oatcakes brown; they should be a pale fawn color. Put on a wire rack to cool. They are delicious served with cheese.
IRISH SODA BREAD
1 1/2 cups All-purpose flour -- unbleached, enriched
1 1/2 cups Whole wheat flour -- stone-ground
1/4 teaspoon Kosher salt
1/2 teaspoon Baking soda
1 1/4 cups Buttermilk
Set the baking rack in the center of the oven and place a baking stone (if available) on the rack. Preheat the oven to 375. In a mixing bowl, combine the dry ingredients. Mix to incorporate. Make a well in the center of the dry ingredients and add the buttermilk. Mix quickly to incorporate the milk evenly. It may be easier to mix with the hands than with a spoon. Form the dough into a loaf shape and place in a nonstick 8 1/2-x 4 1/2 x 2 1/2" loaf pan. Place in the preheated oven and bake for 50-55 minutes, until well browned and a skewer inserted in the center comes out dry. Remove from the oven and the baking pan. Place on a wire rack to cool.
SAND TARTS (OLD GERMAN STYLE)
2 1/2 cups Sugar
2 cups Butter
2 each Egg, well beaten
1 each Egg white
4 cups Flour
Pecans
Cinnamon
Cream the butter and sugar together. Slowly add the flour, working it in well. Add the well-beaten eggs and mix thoroughly. Chill over night. Roll out thin on lightly floured board; brush cookies with the egg white which has been slightly beaten, sprinkle with sugar and a little cinnamon and press 1/2 pecan into center of cookie. Bake at 350-F about 10 minutes.
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WORKS CITED
Bord, Janet & Colin, Earth Rites, Fertility Practices in Pre-Industrial Britain, Granada, London, 1982.
Carr-Gomm, Philip, The Elements of the Druid Tradition Element Books, Rockport, MA 1998.
Danaher, Kevin, The Year in Ireland, The Mercier Press, Cork, 1972.
Henes, Donna, Celestially Auspicious Occasions: Seasons, Cycles & Celebrations, A Pedigree Book. NY, NY 1996.
Hole, Christina, Witchcraft in England, Rowman & Littlefield, Totowa NJ, 1977.
Holleston, T.W., Celtic Mythology: History, Legends and Deities, NewCastle Publishing, Van Nuys, CA 1997.
MacCana, Proinsias, Celtic Mythology, The Hamlyn Publishing Group, Ltd., London, 1970.
MacCulloch, J.A. Religion of the Ancient Celts, Folcroft Library Editions, London, 1977.
Matthews, John, The Druid Source Book: Compiled and Edited by John Matthews, A Blanford Book, London, England, 1997.
Matthews, John and Caitlin Matthews, The Encyclopedia of Celtic Wisdom, Element Books Rockport, MA 1994.
McCoy, Edain, The Sabbats: A New Approach to living the Old Ways, Llewellyn Publications, St. Paul, MN 1998.
Nichols, Ross, The Book of Druidry, Harper-Collins, London, England 1992.
Powell, T.G.E., The Celts, Thames & Hudson, New York, 1980.
Sharkey, John, Celtic Mysteries, the Ancient Religion, Thames & Hudson, New York, 1979.
Squire, Charles, Celtic Myth, Legend, Poetry, and Romance, Newcastle Publishing Co., Van Nuys, CA, 1975.
Stewart, R.J., Celtic Myths, Celtic Legends, Blanford Books, London, England, 1997.
Williamson, John, The Oak King, The Holly King, and the Unicorn, Harper & Row, New York, 1986.
Wood-Martin, W.G., Traces of the Elder Faiths of Ireland, Kennikat Press, Port Washington, NY, 1902.
Visit the author's journal, The Seeker, an inspirational and educational journal of the earth-based religious community, or send him an e-mail.
Copyright 2000 Psychic Journal and Sabrina Scott Co., Inc.
~*Irish*~
**~*Bermingham Chicken*~**
1 lb fresh spinach
2 oz butter
2 large slices cooked ham
4 uncooked chicken breasts - skinned
1/2 pt cheese sauce (made with 3/4 oz butter, 3/4 oz flour, 1/2 pt milk, 2 tbsp grated cheese, salt and pepper)
pepper to taste
butter for cooking
Cook spinach in butter and pepper for a few minutes - no salt as it makes the spinach tough. Chop the spinach and place in a fireproof dish. Put slices of cooked ham and the chicken breasts on top and cover with cheese sauce. Cook in moderate oven (350 F, Gas No.4) for 35 minutes until golden brown.
**~*VGnocci Dunsany*~**
3 oz cheddar cheese
4 eggs
1/4 pt milk
2 oz butter
4 large tbsp cream - whipped
salt and pepper
Grate the cheese and put 2 oz into a saucepan with egg yolks, butter, milk, salt and pepper. Stir all together over a low heat until butter is melted, taking care it does not curdle. Remove from heat and let it stand for a few minutes. Meanwhile whip the egg whites until stiff and fold gently into mixture. Pour into buttered fireproof dish and bake in hot oven (400 F or Gas No. 6) until set (about 20 minutes). Remove from oven and, having cut into squares in dish, cover quickly with whipped cream and the remaining 1 oz of grated cheese. Return to oven for about 4 minutes until slightly brown.
*~**Dublin Coddle**~*
2 lb green bacon
1/2 lb pork sausages
2 large onions
4 large potatoes
1 bouquet garni
salt and pepper
For Garnish
chopped parsley
Soak bacon in water overnight. Cut into cubes and put into stew pan and cover with water. Bring slowly to the boil, skim and simmer for 1 hour. Peel and slice the potatoes and onions. Cut sausages into chunks and together with the potatoes, onions, salt and pepper and bouquet gari, add to the bacon and simmer for 1/2 hour. Sprinkle on chopped parsley before serving.
**~*Tea Ice Cream*~**
1 pt double cream
1/4 pt very strong cold Indian tea
4 oz castor sugar
4 egg yolks - well beaten
Scald cream over low heat. Remove from heat, stir in tea, sugar and beaten egg yolks. Stir all the time and cook over very low heat until the mixture begins to thicken. Sieve and freeze.
~*German*~
*~**German Chocolate Cake**~*
(3 layers)
4 oz german sweet chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
4 egg whites, stiffly beaten
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
Melt chocolate in boiling water. Cream butter and sugar until
fluffy, add egg yolks, vanilla, and chocolate. Add dry ingredients
alternately with buttermilk. Fold in egg whites. Pour into
three 9" pans, lined on bottoms with wax paper. Bake at 350 for
30-35 minutes. Frost tops with Coconut Pecan Frosting, leaving
sides unfrosted.
*~**Coconut Pecan Filling and Frosting**~*
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 tsp vanilla
1 1/3 cup coconut
1 cup chopped pecans
Combine all except coconut and pecans in a saucepan.
Cook over medium heat, stirring constantly, about 12 minutes.
When mixture thickens, remove from heat. Stir in coconut
and pecans. Cool until spreadable.
*German Onion Pie
*~(Zweibelkuchen)~*
4 thick slices of bacon, diced
2 cups peeled and chopped yellow onion
2 eggs, beaten
1 cup sour cream
1 tblsp flour
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 9-inch pie shell, unbaked
Preheat oven to 400 degrees.
Saute bacon. Drain most of the fat from the pan. Add the onions and saute until clear. Do not brown. Set aside to cool.
Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the flour over the top and beat it in. Stir in the salt and pepper.
Prick the bottom of the pie shell several times with a fork. Spread the onions and bacon over the bottom of the pie shell. Pour the sour cream mixture over the top.
Bake for 15 minutes. Reduce heat to 350 degrees f and bake for another 15 minutes or until pie is nicely browned. Serve hot!
**~*German Tomato Salad*~**
Very simple:
Slice the tomatoes, add some sliced onions and put it in an oil/vinegar sauce. Add some salt and pepper.
Refinements: use olive oil instead of 'normal'; add garlic and / or parsley.
**~*Sauerbraten (Sour roasted beef)*~**
Use for 4-6 servings:
1kg piece of beef (e.g. from the upper back hip, no usual roast beef!)
1/4 l vinegar from red whine or a mixture 50:50 red whine and vinegar
2 bay leafs
2 tblsp whole black pepper
2 big onions
1 big carrot
200g potatoes
1/4 l bouillon
2 tblsp creme fraiche (or sour cream)
salt, pepper, oil
1. Place meat in a high dish, fill with vinegar (or mixture)
until covered. Add bay leafs and pepper grains and place dish in the refrigerator. Leave there for 2-3 days, turn meat around at least once.
2. Get meat out of marinade and dry. Spice meat with pepper all around.
3. Cut onions, carrots and potatoes in little cubes.
Heat oil, place meat in it and roast until brown from all sides.
Add onions until brown, too.
4. Salt the meat, add potatoes and carrots, then the bouillon, and, optionally, some more red whine (esp. if you used only vinegar before). Add also a little of the marinade (without leafs and pepper).
5. Simmer for at least 1 1/2 hours on low heat in a closed pot, turn once.
6. Get meat out of the pot and keep warm.
Puree the sauce, let reduce a little. Add creme fraiche or sour creme, add salt and pepper to your taste.
7. Cut meat into slices, serve.
Traditional side dishes are potatoes or Kloesse (dumplings),
and some vegetable like Rotkraut (that is hot red crabbage).
In some areas of germany, they add raisins and sliced apples to the sauce so that it gets a more sweet-and-sour taste.
**~*Russian Recipes*~**
~*RUSSIAN FLUFF*~
This is a recipe that has been handed down 3 generations.
2 lb ground chuck
1 medium onion, diced
1 small green pepper, diced
2 celery stalks, diced
2 15-oz. cans of creamed corn
12 servings of mashed potatoes (can use instant)
Brown ground chuck. Add onion, green pepper, and
celery. Drain and place browned meat into a 13" x 9" pan.
Spoon creamed corn onto meat mixture, then spoon
mashed potatoes onto corn.
Bake at 350F degrees for 30-45 minutes. Serve hot, with melted butter on top! Easy and scrumptious!
~*Stolichnyi Salad*~
Description:
A very filling salad that will please even the pickiest of eaters!
Ingredients:
4 potatoes.
2 carrots.
3 eggs.
1 can peas.
about 6-7 pickles.
chicken breast.
cilantro.
Method:
Boil potatoes, eggs, carrots until firm but cooked, allow to cool, and peel all ingredients. Boil the chicken until done. Dice the pickles, potatoes, eggs, carrots and chicken, and combine in a large bowl with peas. Add salt, pepper and cilantro to taste, and mix in mayonaise until covered.
~*Home-made Pelmeni*~
Description:
You can make a great number of pelmeni at once (500) and keep them in a fridge. All the family can get involved.
Ingredients:
Dough: 3 c flour.
1/2 c cold water.
1 ea egg.
salt.
Filling: mince meat. salt, fried chopped onion
Method:
Dough: 3 cups flour, 1/2 cup very cold water, 1 egg and salt to taste. Knead dough until it elastic and smooth. Put dough in cellophane and leave in a fridge for 30 minutes. divide dough into pieces and roll them out until thin. Make rounds with a glass. Put the meat filling in the center and pinch the edges.
To cook pelmeni, boil much water, as they cannot stick to each other. Salt water. Carefully drop pelmeni into boiling water. Cook for 5 minutes.
~*Freshly Salted Cucumbers*~
Description:
The best appetizer for Russian vodka. Or you can't find anything tastier as young potatoes with freshly salted cucumbers in summer.
Ingredients:
10 ea average cucumbers.
50 g salt.
20 g horseradish.
2 ea horseradish leaves.
1 l water.
3 garlic cloves.
Method:
Wash cucmbers carefully. Put garlic, horseradish eaves on the bottom of the jar or a small barrel, then put cucumbers, pour salted water over. The cucumbers will be ready in 24 hours.
~*Christmas Duck*~
Description:
Unique taste of Christmas you will find only in this dish! Unusual marinade makes the dish unforgettable for the whole year.
Ingredients:
1 ea duck.
Marinade:.
100 g cowberry jam.
5 ea cloves.
salt.
ground pepper.
Method:
Grease the duck with the marinade and leave for 2 hours. Then put it in a stewing-dish. Don't add any fat, as duck itself contains a lot of it. Cook for 2 hours on average heat until brown colour.
~*Obzhorchiki (Gluttonners)*~
Description:
These sandwiches can be served both as a separate dish and a snack with beer.
Ingredients:
Black bread.
Garlic.
Oil.
cheese (pickles, ham, canned fish).
cucumber.
mayonnaise.
Method:
Slice black bread and fry in oiled pan. Grease with garlic clove, spread mayonnaise on every slice. Top fish (sausage, cheese, tomatoes). decorate with greens.
~*Chocolate Cake*~
Description:
This recipe is for true chocolate lovers. Sweet, chocolate and rich. The cake is made quickly, but the pleasure is endless.
Ingredients:
175 g chocolate.
90 g butter.
4 tb sugar.
3 ea egg whites.
45 g chopped peanuts.
45 g breadcrumbs.
Glazing:.
175 g fat cream.
4 tb rum
Method:
Melt chocolate and butter in double boiler. Add sugar, beaten egg-whites, a half nuts and bread crumbs and mix thoroughly. Grease the baking mold with butter, sprinkle with bread crumbs and nuts, pour in chocolate batter and bake in a preheated oven 190 C for 25 minutes. Cool down and pour over cream whipped with rum.
~*Baursaki*~
Description:
Baursaki are small fried doughnuts from unleavened dough, usually served with Shurpa, Kazakh broth or noodle soup.
Ingredients:
4 c flour.
2 tb yeast.
1/2 c water.
0,7 c milk.
2 ea eggs.
30 g margarine.
1 1/2 tb sugar.
2 c fat to fry.
1/2 ts salt.
Method:
Make dough from all ingredients. Knead it carefully and leave for 30 minutes. Roll out small sausages and cut pieces 1 inch long. Fry them in well heated fat.
~*Zimmes From Pears*~
Description:
Zimmes is ancient Jewish dish from carrot or other vegetables, fruits or berries. It is usually served as dessert on all holiday tables.
Ingredients:
1 kg fresh pears.
3 tb butter.
1/2 c water.
1/2 c honey
Method:
Wash pears, peel off, cut into 4 parts and core. In a stew pan, put pears, pour over water, add honey and butter and stew on low heat until done.
~*Stuffed Chicken*~
Description:
This dish differs from a simple stuffed chicken by original tasty filling.
Ingredients:
1 kg chicken.
100 g cornel.
100 g rice.
50 g onion.
salt.
butter.
Method:
Fill in the chicken with cooked rice with cornel, salt and lightly fried chopped onion. Sew up and bake in the oven pouring butter over regularly.
~*Veal Tefteli*~
Description:
Tefteli are tender, fluffy cutlets, made from veal in a broth. The ideal food for people on diet. Tefteli will diversify your everyday menu. Serve tefteli with boiled potatoes and beet salad.
Ingredients:
600 g veal mince meat.
3 ea white bread slices.
3 ea eggs.
1 tb mustard.
3 ea onions.
salt to taste.
black pepper to taste.
cloves to taste.
lemon to taste.
1 l broth.
sugar to taste.
Method:
Combine mincemeat, soaked bread in milk, eggs, mustard and 2 finely chopped onions thoroughly. Salt and pepper to taste and shape 16 balls. Peel onions and pinch with cloves. Put onions and lemon slices in the broth, season to taste and bring to a boil. Strain the broth and put in tefteli, cook for 15 minutes.
