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Cooking By The Seasons - Article

Contributed by: Chris WebAdmin. of RecipesNow.com

Article: "Cooking By The Seasons"
Author: Chris Sadler
Contact Author: Chris@1001Recipes2Send.com
Copyright:  2003 Chris Sadler
Publishing Guidelines: This article may be reprinted without
modification on your website or in your opt-in newsletter,
provided the resource box remains intact.
Word Count: 737
Word Wrap at 65 characters
Web Address: http://www.1001Recipes2Send.com
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Cooking By The Seasons

by Chris Sadler - 1001Recipes2Send.com

In the first line of the introduction, the author Karri Ann
Allrich says:
     "By aligning ourselves to Nature's cycles, we invite the
      presence of the sacred into our daily life."
I felt this was a spot on description of this cookbook, yet
somehow it is misleading. I had only read the introduction after
I had already checked out the rest of the book and this line
made me think of how many people would not understand that this
book is for anyone who wants to eat well.

Whether you just need to reduce your meat intake without
reducing the taste of your food or wish to take in the simple
pleasure of the seasonal offerings provided by Mother Earth,
Cooking by the Seasons will help. Follow the Wheel of the Year
with recipes designed to celebrate what each bestows or just
pick a tasty recipe and enjoy!

Cooking by the Seasons shows that each season has unique
offerings and pleasures to be savored. This book features a
section for each season with beverage, soup, main course, side,
salad, and dessert recipes. Whether for an everyday meal or a
special occasion, Cooking by the Seasons offers recipes for all.
Enjoy special menus for the major festivals of each season:
Spring Equinox (Ostara), May Day (Beltane), Summer Solstice
(Midsummer), First Harvest (Lughnasadh), Autumn Equinox
(Mabon), Hallow's Eve (Samhain), Winter Solstice (Yule) and
Candlemas (Imbolc).

Complete with requirements for the vegetarian pantry and
resources, translations and conversions you will be set to enjoy
a meatless meal without fear of it being a tasteless one.

Roasted Ginger Sweet Potatoes

A nutty gingery confection of sweet potatoes that will enhance
any of your favorite cold weather foods.

1 pound sweet potatoes, peeled, cubed
2-3 tablespoons extra-virgin olive oil
1/2 cup honey or real maple syrup
1-2 teaspoons grated ginger
1 teaspoon Chinese five-spice powder or 1/2 teaspoon cinnamon
Black pepper, freshly ground
1/2 cup chopped pecans or walnuts

Preheat your oven to 375 degrees. Combine potatoes, olive oil,
honey, and spices, tossing well. Lightly oil a medium-sized
baking dish and spoon in the potato mixture. Top with chopped
pecans or walnuts.

Bake for 35-40 minutes. Cover with foil halfway through baking
if the nuts are getting too brown.

Makes 4 Servings

Rosemary Cheese Biscuits

Old-fashioned biscuits are a treat in any season. According to
Goddess lore, sprinkling rosemary into the dough helps us to
attract love and longevity. Rosemary also means remembrance,
making it appropriate for the night of Samhain.

2 cups unbleached all-purpose flour
1/2 cup grated Parmesan cheese
2 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1 teaspoon fresh rosemary, minced
Cayenne pepper
1 stick unsalted butter or margarine, chilled
3/4 cup mild
1 tablespoon sherry

Preheat oven to 425 degrees.

In a large bowl, combine the flour, Parmesan, baking powder,
salt, rosemary, and a pinch of cayenne. Cut the chilled butter
into pieces and mix into the flour mixture, crumbling the dough.
Add the milk and dry sherry and quickly mix the dough, just
until the ingredients are barely moistened. This keeps the
dough tender.

Form the dough into a ball and place on a floured surface. Roll
out the dough with floured fingers (or a floured rolling pin)
to about 1/2 inch thick. Cut out rounds with a cookie cutter
or jelly glass and place them on a baking sheet. 

Bake for 10 - 12 minutes, until they are golden brown. Serve
warm in a festive basket.

Makes about 18 biscuits.

Harvest Sangria

Make this fruity, thirst-quenching classic a few hours ahead,
to allow all of the flavors to develop. Then let the
celebration begin!

2 bottles full-bodies red wine
1 can frozen cranberry juice concentrate
2 tablespoons lemon juice
3/4 cup Triple Sec
1/4 cup sugar
1 orange, washed, sliced in rounds
1 lime, washed, sliced
1 lemon, washed, sliced
1 pear, washed, sliced
1 apple, washed, sliced
1 bottle chilled lemon-lime seltzer
Cracked ice

Combine everything but the flavored seltzer and ice in a large
container. Stir, cover and chill for a few hours.

In a large pitcher or punch bowl, combine the wine mixture with
the lemon-lime seltzer and some cracked ice.

Let the music begin...

-*-*-*-*-*-*
About the Author:
Chris Sadler is Owner and WebAdmin of The 1001Recipes2Send.com
Recipes Database. Become a member to receive the weekly
newsletter alert: http://www.1001Recipes2Send.com
Download FREE eBooks at: http://www.1001Recipes2Send.com/Free
-*-*-*-*-*-*

This article is also available online at:

Roasted Ginger Sweet Potatoes
Rosemary Cheese Biscuits
Harvest Sangria



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