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Article: "Cooking By Moonlight"
Author: Chris Sadler
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Copyright:  2003 Chris Sadler
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Cooking By Moonlight

by Chris Sadler -

We build houses to protect us from the elements, dams to
redirect rivers and even use chemicals to artificially enhance
our food. So much goes into fighting nature that it is
important to also learn how to work in harmony with the seasons
and phases of the moon in order to feed body and spirit.

With your favourite wooden spoon, an open mind and generous
heart you too can stir a little magic into your life with
Cooking By Moonlight by author Karri Ann Allrich. Although it
is not a vegetarian cookbook, many recipes contain "Moonlit
Kitchen Tips" offering a vegetarian substitution making them
more versatile.

In Cooking By Moonlight each aspect of the moon's cycle is
discussed offering suggestions on what to look for in a recipe,
what ingredients to use during that time, blessings and food
preparation tips. Learn how to develop your seasonal intuition.
Enjoy the sensual experience of cooking with "love foods and
practical magic" and understand how our food choices influence
not only ourselves but the world around us.

	ncluded are sections on "Stocking A Moonlit Pantry", "Using
Herbs and Spices Magically", "Lunar Lessons and Menus" as well
as over 100 recipes to tempt you. Many of the mouth-watering
recipes are very easy to prepare and come complete with serving
suggestions. Cooking By Moonlight is more than just a
collection of recipes but is a guide to enriching your entire
culinary experience.

Crab Cakes With Cranberry Orange Salsa

Crab cakes are always a special treat - the perfect appetizer
for a waxing or full moon celebration, in any season.

1 pound lump crabmeat, picked over
1 cup Italian-style seasoned bread crumbs
Sea salt and freshly ground pepper
@ash of cayenne pepper
2 large free-range eggs
1/3 cup mayonnaise
2 teaspoons Worcestershire sauce
1 tablespoon finely chopped scallions (white part only)
2 to 3 tablesppons canola or vegetable oil


Cranberry Orange Salsa (see recipe below)
Fresh lime wedges

In a mixing bowl gently combine the crabmeat and bread crumbs.
Season with salt, black pepper and cayenne pepper to taste.
In a small bow, whisk together the eggs, mayonnaise,
Worcestershire sauce and scallions and add to the crab,
tossing lightly with a fork, only until the crab mixture is
evenly moistened.

Lay out a sheet of waxed paper to set the cakes on and divide
the mixture to form 8 round crab cakes.

In a large, heavy-bottomed skillet, heat the oil over moderate
head and fry the crab cakes until they are golden brown, about
4 minutes on each side. Drain briefly on a paper towel.

Garnish with a spoonful of the Cranberry Orange Salsa and a
wedge of lime. Serve the crab cakes warm.

Cranberry Orange Salsa

12 ounces fresh cranberries
2 oranges, peeled, pith removed

3 garlic cloves, peeled
1 red bell pepper, seeded, cored, quartered
1 red onion, peeled, quartered
1 teaspoon ground cumin
1 jalapeno or poblano chili, seeded, stemmed
Dash of cayenne pepper
1/2 cup fresh cilantro, stems removed
2 tablespoons light brown sugar or honey
Juice from 1 fresh lime
Sea salt

Process (or finely chop) the cranberries and place them in a
mixing bow. Process (or finely chop) the oranges and add to the
cranberries. Place the garlic, red bell pepper, onion, cumin,
jalapeno and cayenne in the food processor and pulse/process
(finely chop) for 1 minute.

Add the cilantro, brown sugar and lime juice and continue to
pulse/process until the cilantro is finely chopped. Stir this
mixture into the cranberries and mix well. Season to taste with
sea salt. Cover and chill until you are ready to serve.

Serving Suggestion

Serve the crab cakes on a bed of mesclun salad greens. You can
also serve the Cranberry Orange Salsa with a basket of
tortilla chips.

Moonlit Kitchen Tip

During cranberry season, stock your freezer with bags of fresh
cranberries to have on hand through many moons.

Makes 4 Servings

Sun-Kissed Hot Chocolate

Serve this delightful hot chocolate as a gift of love... and
make sure the guests kiss the cook!

4 cups organic milk
8 ounces semisweet chocolate chips or
    bittersweet chocolate bar, cut into pieces
5 2 inch strips (about 1/2 inch wide_ fresh orange peel
    (no white pith, as it is bitter)
1 teaspoon instant espresso powder or strong instant coffee
4 tablespoons granulated sugar
Freshly grated nutmeg


Freshly grated nutmeg

Combine the milk, chocolate chips, orange peel, espresso
powder, granulated sugar and nutmeg (to taste) in a
heavy-bottomed, medium saucepan. Stir constantly over low heat
until the chocolate and the sugar melt. Increase the heat and
bring to milk to steaming, stirring often.

Remove the pan from heat and using a wire whisk, whip the cocoa
until it is frothy. Return the pan to medium heat and whisk
again until frothy. Discard the orange peel. Pour the hot
chocolate into four mugs or glass Irish coffee mugs.

For garnish, grate extra nutmeg on top of the hot chocolate.

Serving Suggestion

Serve with a bowl of freshly popped popcorn.

Makes 4 Servings

About the Reviewer:
Chris Sadler is Owner and WebAdmin of The
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