The Ostara (Easter) Feast

Ostara, otherwise known as the Spring Equinox, is on March 19th to 20th. It's the time where light and dark are balanced. As the Lord's strength increases, the Lady celebrates her fertility, life begins anew, and it's time to plant seeds, flowers, and work on your garden. It is also said to be the time that Persephone comes back from the Underworld to her mother. The Christians adopted this celebration as Easter and it is widely commercialized today as a mass celebration. No matter what tradition you celebrate, this is a time to celebrate with friends and family, possibly a few chocolaty treats as well.

MAINS

Elkloaf

Ingredients:

• olive oil
• 1/2 cp Rosemary & Olive Oil Triscuits crumbs
• 1/4 cp half-and-half
• 1 egg
• 1/4 cp sweet onion, diced
• 1/2 cp sun-dried tomatoes, diced
• 1 pound ground elk *** can be substituted for other meats
• 1/2 tsp sea salt
• 1/4 tsp fresh-ground black pepper
• 1/2 cp ketchup
• 1 tsp oregano
• 1 tsp rosemary

Instructions:

Preheat oven to 350 degrees. Grease a loaf pan with olive oil. Put a handful of the Triscuits in a plastic bag and crush them with a rolling pin, until you have 1/2 cup of small crumbs. Pour the crumbs into a large mixing bowl, add 1/4 cup half-and-half, and one egg. Allow the mixture to sit for a few minutes to soften the crumbs will soften. Next dice the onion until you have about 1/4 cup. Dice the sun-dried tomatoes and put the onion and dried tomatoes in a small bowl.

In a large mixing bowl, add one teaspoon oregano, 1/2 teaspoon fine sea salt, and 1/4 teaspoon fresh-ground black pepper. Put the ground elk into the large mixing bowl, tearing it into small pieces with your hands. Add the diced onion and sun-dried tomatoes. Mash and knead the mixture until thoroughly blended; it should be fairly smooth and stick together well. (If it’s too dry, add a little more half-and-half; if it’s too wet, add more Triscuit crumbs.) Pat the mixture into a loaf shape and put into the loaf pan. Pour 1/2 cup ketchup into a small bowl and add one teaspoon oregano and one teaspoon rosemary. Mix with pastry brush. Use half the sauce to cover the top of the meatloaf, spreading it evenly with the pastry brush. Cook the meatloaf for 55 minutes. Remove it from the oven and brush the remaining sauce over the top. Return the meatloaf to the oven and cook for another five minutes.

This recipe is amazingly yummy. Not only is it great for Ostara but it's so good. Even the picky eaters in my life love this recipe. It officially has the picky eaters seal of approval. Don't like elk? Swap it out for another meat and enjoy.

Beer Roasted Chicken

Ingredients:

• 1 whole chicken, about 8-9 lbs
• 2 small onions
• 2 cans of beer
• Salt and pepper

Instructions:

Remove giblets, reserving for gravy or stock. Rinse the chicken inside and out; pat dry. Prick the skin all over using a knife or fork, so that the fat can escape. Preheat oven to 425ºF. Put the salt and pepper on the chicken and dice the onions. Once in the pan put the onions and beer over the chicken, cover with tin foil. Cook for 30 minutes to 1 hour.

Okay people, listen up. Out of every recipe I have ever posted, this is by far my favorite. You can use any kind of beer and it makes a delicious dinner. The beer flavor isn't overwhelming and since it's in the oven all the alcohol is gone. The best part? It keeps the chicken nice and moist so it's not like you're trying to eat dog treats.

Easter Egg Omelette

Ingredient:

• 2 eggs
• red pepper
• salt and pepper
• onions
• milk or water
• chives
• green pepper
• cheese
• butter

Instructions:

Dice the peppers, onions, cheese, and chives. Crack the eggs and mix all ingredients except the butter in a bowl. Grease the pan with butter and put on medium low heat, put the egg mix in the pan and cook the first side, then carefully fold the omelette over and let it cook through, making sure not to burn the bottom. When done, turn off the heat and place a plate over the pan, then with one hand on the plate, flip the pan and plate over so the omelette is on the plate. Take the pan away and enjoy your omelette. This can also work with scrambled eggs, but instead of letting it cook, use a spatula to move the eggs around in the pan.

Another great recipe for people on the go. Also amazing for kitchen witches. Swap any ingredient you want with one you like better. Add herbs from your own garden for an added Ostara touch. Can't have a feast for dinner? This is perfect for a breakfast or brunch.

SIDES

Poppy Seed Cheese Bread

Ingredients:

• 1 cp shredded cheese
• 1 cp biscuit mix
• 1/2 cp milk
• 1 egg
• 1/4 cp chopped onions
• 1 tbsp poppy seeds

Instructions:

Preheat the oven to 425. Combine 1/2 cheese and all biscuit mix in bowl. Add milk and stir until moistened pat dough. Combine remaining cheese, egg, and onion and spread over biscuit dough. Sprinkle with poppy seeds and bake for 15 to 20 minutes.

I have never had this before, but my aunt raves about it. Then again, she loves anything poppy seed. According to her, this is the perfect addition to any meal. Steak dinners, chicken dishes, and especially beef soups and stews. But I leave this one up to you adventurous people.

Deviled Eggs

Ingredients:

• 6 eggs
• 1/2 tsp paprika
• 2 tbsp mayonnaise
• 1/2 tsp mustard powder
• a pinch of salt and pepper
• chives and or parsley

Instructions:

Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook until hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, salt and pepper, and dry mustard. Spoon mixture into the egg whites and top with a little sprinkle of paprika and chives/parsley.

Every time my aunt serves these at family get togethers, everyone loses it. If there's one thing the Irish love more than their whiskey, it's their food. They're simple and easy to make. Serve them as an actual side to the meal or as an appetizer.

Mixed Greens with Raspberry Vinaigrette

Ingredients:

• 3 tbsp raspberry vinegar
• 1 tbsp dijon mustard
• 1 tsp garlic, minced
• 1/3 cp olive oil
• 8 cps mixed baby greens

Instructions:

Combine first three ingredients in a medium bowl. Season to taste with salt and pepper. Gradually whisk in olive oil. Place mixed baby greens in large bowl. Toss with enough dressing to coat and serve. You can add spring/summer fruits and berries to the salad to make it a little extra. Another dressing I love to put on these is a mix of red wine and balsamic vinaigrette.

DESSERTS

Blueberry Ginger Crumble

Ingredients:

• 2 cps fresh blueberries (or frozen)
• 1/3 cp white sugar
• 1 tbsp lemon juice
• 1/2 cp flour
• 1/2 cp rolled oats
• 1/3 cp packed brown sugar
• 2 tbsp ginger chips
• 1/3 cp butter

Instructions:

Preheat oven to 350º. Put the blueberries in a medium-sized glass bowl and bruise the fruit slightly by raking a spoon through them. Add white sugar and lemon juice; stir, then set aside.

In a second bowl, combine flour, rolled oats, and firmly packed brown sugar. Then stir in the ginger chips. Slice the butter into squares and add to the dry ingredients. Use a butter cutter to mix the contents until loose and crumbly.

Stir the blueberries and spread them in the bottom of a glass pie plate. Then sprinkle the crumble topping evenly over the blueberry filling. Bake for 20-30 minutes, until topping is golden-crisp and filling is bubbly.

Honey and Orange Tea Loaf

Ingredients:

• 6 oz. self rising flour
• 6 oz. honey
• 1 oz margarine
• 1 large egg
• 1 tsp. baking powder
• 6 tbsp. milk
• 1 large orange, with rind grated off

Instructions:

Preheat oven to 350°. Grease and line a loaf pan. Cream the margarine and honey together in a bowl and add the egg. Beat vigorously. Add flour, salt, and baking powder, then add alternately with the milk to the creamed mixture. Sprinkle in orange rind and mix well. Put the mixture into the tin and bake for 45 minutes. Remove from the oven, glaze with honey, and return to the oven for a further ten minutes.

Fairly good. My sister has the tendency to to make sandwiches out of this delectable loaf. She swears by adding a little peanut butter and jam in between two slices. Try it out for yourself and see if she's right or just another nut job.

Hot Cross Buns

Ingredients:

• 3 cps flour
• ¾ cp sugar
• 1 cp evaporated milk
• ¼ cp melted butter
• ¼ tsp salt
• 1 large egg
• 1 tsp cinnamon
• 1/8 tsp allspice (optional)
• ¾ cp raisins
• 1 package (1 oz.) dry yeast

Frosting

• 2 cps confectioners' sugar
• 1 tbsp Milk
• 2 cps orange juice

Mix all ingredients and drizzle onto hot cross buns.

Instructions:

Preheat oven to 400 degrees F. Combine all ingredients except eggs and yeast and mix well. Dissolve the yeast in hot water. Add yeast and eggs to the rest and mix well. Cover with a cloth and allow the dough to rise in a warm spot for about an hour or until it has nearly doubled. Roll the dough into round balls about three inches across and place them on a lightly greased cookie sheet. After five minutes, remove buns and cut into the dough about ¾ of an inch down, slicing equilateral crosses into the tops. Return to oven and bake for another fifteen to twenty minutes. Remove the buns from the oven and drizzle on the frosting after cooling slightly.

One of my favorite recipes for this time of year. I've had a few variations of these, including one that puts the frosting inside of the bun. Have these for a snack or a dessert. No matter what, these are amazing for on the go.