Dining Room Welcome to the Manor-House Dining Room. Please find a place at the table and view the menu. Recipes were chosen by GreyWing for their various magickal qualities for holidays and celebrations.She hopes you will find something appropriate for your celebration. *(coming soon) A.The Ritual of Meals *The Art of Food Magic *Choosing Your Own Menu to Celebrate the Holidays A.The Ritual of Meals "All eating can be seen as communion, feeding the soul as well as the body." Manuela Dunn Mascetti, from Food For The Spirit A ritual is an action that is repeated frequently, in a form known in advance. This repetitiveness has a soothing effect on people. There is a ritual to meals: the preparation of the food, the setting of the table, the saying of prayers before the meal, and the serving of the food. Rituals make difficult times easier. The common eating of food eases the tension that may be there, especially at a large dinner party. People will seem less self-conscious and concentrate on the meal. The sharing of food may be the oldest ritual of humankind. Families have gathered together for meals for 2 million or so years. The return of the hunters in the protohominid societies was greeted by a hungry family, eager to share in the food brought home. All societies have some celebrations that involve the sharing of food, days like weddings, funerals, and birthdays. All celebrations of this type have rituals that are followed or reworked as needed. Some are formal, some are more relaxed, but all are rituals just the same. Every modern culture has a custom of eating meals at a regular time. It is often part of the manners of society not to eat between these set meal times. This controls not only the time of the meals but also the space of time between them. In this way, every shared family meal is turned into a small feast or festival. It is a celebration of the connectedness of the family and the self-control of the members of that family. We have a link with the goddess and god through food. We say prayers before eating, a remnant of Pagan sacrifices common in ancient Sumer, Greece, and Rome, among other places. Sacrifices not necessarily being animals killed for the purpose. Grains, fruit, berries, etc. were also considered sacrifices. Food was burned in offering or put in bowls before statues. Burying, or even throwing the food into the air were also methods of offering. Food was seen as a gift from the deities, a gift to be shared with the givers of such bounty. Humans also prayed to their goddesses and gods to protect the harvest from natural disasters. For sparing the food supply of the people the deities were offered part of the harvest. There has been a connection between religion and food since these ancient times. Scattered around the old country, you will find temples, sanctuaries and other religious structures. These were used to map the movement of the sun and moon and the influence these planetary bodies had on crops. Stonehenge and Avebury in England records a time when people tried to explain and study the cycles of nature. Survival of all depended upon successful harvests. This created a mystical bond with earth from which food was derived. Food meant life, and so was sacred. The dining room is a special place. It is a place of eating and giving thanks. It is a room for the gathering of friends and family. Prepare a meal, set the table, and let the rituals begin. 1.Supper Menu for Celebrations This menu covers many celebrations. Look it over. If you find something you like, all the recipes will be available soon. 1a. APPETIZERS Mushrooms A La Grecque Cornmeal Crackers Vegetable and Cracker Platter 1b. SALADS Greek Salad with Olives Herbed Vegetable Salad Crab and Cucumber Salad *Vegetable Salad 1c. BREADS Anadama Bread Old-Fashioned Oatmeal Bread Multi-Grain Bread 1d. SOUPS New England Clam Chowder Roasted Red Onion Soup Potato and Dill Soup Herbed Vegtable Soup with Vermicelli 1e. VEGETABLES Roasted Asparagus Snow Peas Clear Sight Carrots 1f. PASTAS Spinach and Whole-Wheat Fettuccine with Wild Mushrooms, Cheese Stuffed Tufoli or Manicotti Spaghetti with Lobster 1g. NON-VEGETARIAN MAIN COURSES Cornish Hens Apricot Fricassee *Haddock with Lemon and Pepper 1h. DRINKS Rose Geranium Punch Yogurt Bracer Psychic Physic 1i. DESSERTS Pears with Rasperry Puree Lemon Balm and Blueberry Cake Baked Apples with Fennel 1a. Appetizers Mushrooms A La Grecque Magickal Attributes: Psychic awareness, Spirituality, Purification, Protection, Peace, Love, Sex Celebration : Weddings, Engagements, Initiations, Any spring ritual, Any ritual for psychic development, Any spell for protection or purification. Magickal Ingredients Include: PLANET ELEMENT ENERGIES MUSHROOMS Moon Earth Psychic Awareness OLIVE OIL Sun Air Spirituality, Health, Peace, Sex LEMON Moon Water Love, Happiness, Purification PEPPERCORNS Mars Fire Protection, Purification 1 1/2 Pounds Whole small Mushrooms 2 Cups Water 1 Cup Olive Oil Juice of 1 Lemon 1 Tablespoon White Vinegar 1 Stalk Celery 1 Peeled Clove Garlic 1/2 teaspoon Rosemary 1/2 Teaspoon Sage 1 Branch Fennel 1/2 Teaspoon Thyme 1/2 Bay Leaf 3/4 Teaspoon Freshly Ground Coriander 8 Peppercorns 3/4 Teaspoon Salt Combine all ingredients and bring to a boil. Simmer, stir occasionally, for 5 minutes. Pour into a bowl and marinate overnight in the refrigerator. Serve on toothpicks or as a first course on a bed of lettuce. Serves 6 Craig Claiborne, "The New York Times Cook Book" Cornmeal Crackers Magickal Attributes : Protection, Spirituality, Fertility, Sex, Love Celebration : Any spell for protection, Any ritual for spirituality, Any spring ritual Magickal Ingredients Include : PLANET ELEMENT ENERGIES CORNMEAL Sun Fire Protection, Spirituality CARAWAY Mercury Air Sex, Love POPPY SEED Moon Water Fertility, Love 1 3/4 Cups Sifted Flour 1/2 Cup Cornmeal 2 Teaspoons Baking Powder 1 Teaspoon Salt 1 Tablespoon Sugar 1 Slightly Beaten Egg 3/4 Cup Sour Cream 2 Tablespoons Caraway Seeds 2 Tablespoons Melted Butter 2 Tablespoons Poppy Seeds Preheat oven to 400 F. Sift together flour, cornmeal, baking powder, salt and sugar. Gradually add egg and sour cream. Stir until well mixed. Turn dough out onto lightly floured surface. Knead gently for a few seconds. Roll out and cut into desired shapes. Paint the dough with the melted butter. Sprinkle with poppy seeds. Place on an ungreased cookie sheet. Bake 8-10 minutes. Servings depend on shapes and sizes of crackers. Craig Claiborne, "The New York Times Cook Book" Vegetable and Cracker Platter Magickal Attributes : Grounding, solid foundations, sensibility Celebrations : Earth related festivals, Grounding after magickal work Magickal Ingredients Include : PLANET ELEMENT ENERGIES CELERY Mercury Fire Sex, Peace, Psychic awareness, Weight loss CARROT Mars Fire Sex RADISH Mars Fire Protection GREEN PEPPER Jupiter Earth Growth, Prosperity CHIVES Mars Fire Weight loss, Protection CAULIFLOWER Moon Water Protection BROCCOLI Moon Water Protection, Strength, Leadership, WHEAT CRACKERS Venus Earth Prosperity, Money Celery Sticks Carrot Sticks Radishes Green Pepper Strips Chives Cauliflower Buds Broccoli Florets Mushrooms Cheese Slices Whole Wheat Crackers Dip : 8 ounce Sour Cream 1 Cup Mayonnaise 1/4 Cup Grated Parmesan Cheese 1/4 Teaspoon Garlic powder 1/4 teaspoon Minced Dry Onion or 1 Teaspoon Fresh Onion 1 Package dry Caesar Dressing Mix In a medium sized bowl, blend sour cream and mayonnaise until smooth. Stir in parmesan cheese, garlic powder, onion, and dressing mix. Cover and chill 1 hour. Arrange vegies on a tray in a circle around the dip. Yield 2 cups dip 1b. Salads Greek Salad With Olives Magickal Ingredients Include : PLANETS ELEMENT ENERGIES LETTUCE Moon Water Peace, Money, Celibacy CUCUMBER Moon Water Peace, Healing TOMATOES Venus Water Health, Money, Love, Protection OLIVES Sun Air Spiriuality, Health, Peace, Sex FETA CHEESE Saturn Earth Health, Joy, Things coming to fruition 12-14 Cups Mixed Lettuces 2 Cucumbers 3 Large Tomatoes 4-5 Scallions 8-10 Radishes 1 Minced Clove of Garlic 2 Tablespoons Lemon Juice 1/2 Cup Light Olive Oil 2 Tablespoons Fresh Mint 16 (or more) Greek Black Olives 1 1/2 Cups Feta Cheese Pita Bread Wash and dry lettuces. Break into bite-sized pieces and put into large bowl. Peel the cucumbers and score the sides length-wise with a fork. Halve, seed and slice the cucumbers, and add to bowl. Cut the tomatoes into wedges. Chop and add scallions and radishes. Mash the garlic, and in a small bowl, add lemon juice and gradually whisk in olive oil. Add mint and salt and pepper to taste. Toss the lettuce with the dressing just before serving. Crumble feta over salad. Serve with Pita bread Serves 4-6 Herbed Vegetable Salad Magickal Ingredients Include : PLANETS ELEMENT ENERGIES ONION Mars Fire Protection PARSLEY Mercury Air Protection, Sex, Money LEMON Moon Water Love, Happiness, Purification VINEGAR Saturn Fire Purification Other Magickal Attributes Depend on the Vegetables Used 5 Cups Fresh veggies, Sliced into bite-sized pieces, Cooked until Crisp-tender, Drained and Chilled, Use Carrots, Green beans, Cauliflower, broccoli, etc. 1 Thinly Sliced Rings of Red Onion 1/2 Cup Salad Oil 1/2 Cup Cider Vinegar 2 Tablespoons Lemon Juice 1 Teaspoon Fresh Minced Basil, Rosemary 1 Minced Clove Garlic 1/2 Cup Fresh Minced Parsley Place prepared vegetables in a bowl and toss lightly. Arrange onion rings on top. Blend together all remaining ingredients and pour over veggies. Chill several hours. Crab and Cucumber Salad Magickal Ingredients Include : PLANETS ELEMENT ENERGIES CRABMEAT Mars Fire Lust, Increase sexual activity CUCUMBER Moon Water Peace, Healing LETTUCE Moon Water Peace, Money TOMATOES Venus Water Love, Health, Money, Protection EGGS Moon Water Fertility, Mysticism, Ancient questions 1 1/2 Pounds Fresh Lump Crabmeat 1 Large Head Romaine Lettuce 8 Small Pickling Cucumbers 12 Cherry Tomatoes 4 Hard-Boiled Eggs 24 Green Olives With Pimentos Lemon Wedges 4 Serving Plates Remove any bits of cartilage or shell from the crabmeat. Keep refrigerated till ready to serve the salad. Wash and dry the lettuce. Set aside 8 of the smaller inner leaves. Make sure each is large enough to form a cup shape. Finely shred the remaining lettuce. Wash and dry the cucumbers, trim the ends and score the skin along the length with a fork for decoration. Slice the cucumbers thinly, keeping the slices together in the form of the cucumber. Remove the stems of the cherry tomatoes and slice each in half. Peel and quarter or slice the eggs. Arrange a bed of shredded lettuce on each of the serving plates. Divide the crabmeat evenly amoung the plates, mounding it in the centers. Place 2 cucumbers to one side of the crab, fanning the slices. Arrange 6 tomato halves on one side of the cucumber and sliced egg on the other. On the opposite side of each plate arrange 2 of the reserved romaine leaves, cupped side up. Spoon dressing into the lettuce cups. Place 6 olives next to the cups and garnish with lemon wedges. Serves 4 1c. Breads Anadama Bread Magickal Ingredients Include : PLANET ELEMENT ENERGIES CORNMEAL Sun Fire Protection, Spirituality MOLASSES Venus Water Love WHEAT FLOUR Venus Earth Prosperity, Money BUTTER Moon Earth Spirituality 1/2 Cup Cornmeal 1 Cup Cold Water 1 Package Yeast 1 1/2 Cups Boiling Water 3 Tablespoons Butter 1/2 Cup Molasses 2 Teaspoons Salt 3 Cups Whole Wheat Flour 2 1/2 to3 Cups Sifted White Flour Mix the cornmeal with 3/4 cup cold water. Soften yeast in the remaining cold water. Add the cornmeal to the boilng water and salt. Cool to lukewarm. Combine the yeast with the cornmeal and mix. Add the whoe wheat flour and enough white flour to give a fairly firm, non-sticky dough. Turn out on a floured board and knead until smooth and elastic. Turn the dough into a greased bowl, grease the surface, cover with a towel. Let rise in a warm place (80-85 F) until doubled in bulk. Knead lightly again and shape into 2 loaves. Place in greased loaf pans or on greased cookie sheets. Brush with oil. Cover and let rise until doubled in bulk. Bake in a preheated hot oven (400 F) for 15 minutes. Reduce the temperature to 375 F and bake about 35 minutes longer. Makes 2 loaves. Craig Claiborne, "The New York Times Cook Book" Old-Fashioned Oatmeal Bread PLANET ELEMENT ENERGIES OATS Venus Earth Money MILK Moon Water Love, Spirituality SUGAR Venus Water Love 2 Cups of Milk 2 Tablespoons Shortening 1/4 Cup Packed Brown Sugar 1 1/4 Teaspoons Salt 1 Package Dry Yeast 1/4 Cup Lukewarm Water 2 Cups Regular Rolled Oats (not quick cooking) 5 to 6 Cups Sifted Flour Scald the milk and stir in shortening, brown sugar and salt. Stir until dissolved and cool to lukewarm. In a large mixing bowl, soften yeast in the water. Stir in the lukewarm milk mixture, add the oats and enough flour to make a soft dough. Turn the dough out on a lightly floured board. Kneed until smooth and elastic, about 10 minutes. The dough will spring back when pressed with a finger Place the dough in a warm greased bowl, grease the surface, cover and let rise in a warm place (80 degrees F.) until doubled in bulk, about 2 hours. The dough will retain a finger imprint when pressed. Turn dough out on a lightly floured board, divide into thirds, and shape into 3 loaves. Place loaves, sealed edges down, in greased 9 X 5 1/2 inch bread pans. Brush the tops with melted shortening, cover and let rise until almost doubled in bulk, about one hour. Bake in preheated hot oven (400 degrees F.) about forty-five minutes. Remove from pans and cool on racks. Makes 3 Loaves Craig Claiborne, "The New York Times Cook Book" Multi-grain Bread Magickal Associations : Love, Money, Prosperity, Kinship, Sustinance Celebrations : Gatherings of friends, Aquistion of money, Celebrations of new or existing love Magickal Ingredients include: PLANET ELEMENT ENERGIES RYE Venus Earth Love WHEAT Venus Earth Prosperity, Money MILLET Jupiter Earth Money This is a two day bread if your starter is ready, if not, this is a fourteen day project. First Day Have ready : Mixing bowl, rubber spatula optional, plastic wrap Ingredients: 11 ounces (about 1 1/3 cups) cool water, 70 degrees F 1 tablespoon barley malt syrup 13 ounces (about 1 1/3 cups) Rye Starter (see below) 11 1/2 ounces (about 2 1/3 cups) unbleached high-gluten or unbleach white bread flour 1 teaspoon sea salt

Make a sponge by placing water, malt syrup, rye starter, flour, and salt in mixing bowl, stirring with your hands or a rubber spatula. Cover the bowl tightly with plastic wrap and leave it at room temperature for 2 hours, then refrigerate 8-12 hours. Second Day Have ready : Mixing bowl Mixer with attachable dough hook Rubber spatula Long-stemmed, instant-read cooking thermometer Plastic wrap Dough cutter Proofing cloths 2 unlined proofing baskets Single-edged razor blade Spray bottle filled with water Cooling rack Ingredients: 10 ounces (about 1 1/4 cups) cool water, 70 degrees F 1/2 cake (.3ounce) or 1 teaspoon packed fresh yeast Sponge (made above) 12 1/2 ounces (about 3 cups) unbleached high-gluten or unbleached white bread flour, plus extra for dusting 7 ounces (about 1 1/4 cups) whole-wheat flour 9 ounces (about 1 2/3 cups) multigrain cereal 3 1/2 ounces (about 1/2 cup) flax seeds 1 3/4 ounces (about 1/4 cup) millet 2 teaspoons sea salt vegetable oil Place water, yeast, sponge, flours, cereal, flax seeds, millet in the bowl of a mixer fitted with a dough hook. Mix on low speed for 2 minutes, scraping the dough down the sides of the bowl with a rubber spatula to help incorporate the flour. The dough should be very wet and sticky. Add salt and continue mixing on medium-low speed until the dough reaches an internal temperature of 65 degree F, about 8 minutes. Remove the dough from the bowl and place it on a lightly floured work surface. Clean the bowl and lightly coat it with vegetable oil. Gather the dough into a ball and return the dough to the oiled bowl, cover it tightly with plastic wrap, and let it ferment at room temperature for 1 1/2 hours. The dough should rise in the bowl by half its original volume and begin to show tiny cracks on the surface. Preheat the oven to 500 degrees F (1 hour before baking if using baking tiles.) Turn the dough out onto a floured work surface and cut it into 2 halves with a dough cutter. Slap each piece against the work surface a few times to deflate. Turn under the edges of each piece, cover them with a cloth, and let the dough rest for 15 minutes. Uncover the dough. Using as little flour as possible, round each piece into a boule.(See below) Place each boule, smooth side down, into a floured proofing basket. Sprinkle the surface of the dough with flour and cover each basket tightly with plastic wrap. Let the dough proof at room temperature until it grows by half its original volume and reaches an internal temperature 70 degrees F, about 1 hour. Check the surface of the dough carefully during the last 15 minutes of proofing. When the surface just begins to crack or when a bubble bursts on the dough, the boules are ready. Remove the plastic and lightly dust the boules with flour. Carefully run your hand around one boule to loosen it and gently place onto baking tiles or parchment covered baking sheet. Cut a 2 inch vertical cross on the top of the boule, starting and ending 1 inch away from the edges, with the razor. Open the oven door, spritz the oven heavily with water from a spray bottle, and quickly close the door. open the oven door again, slide the boule in and quickly close the door. Cut, spritz, and load the second boule in the same way. Reduce the oven temperature to 475 degrees F. Spritz the oven two more times during the next 5 minutes. Do not open the oven door for the next 20 minutes. After 20 minutes, check the boules and rotate them if necessary to ensure even baking. If the bread looks too dark, reduce the oven temperature to about 450 degrees F and leave the door ajar. Continue baking for 25 more minutes, for a total of 50 minutes. Remove to a cooling rack. The bread should have increased in volume by about one third of their size. The crust should be dark and the interior fine grained, with coarse particles of cereal and seeds visible To Shape a boule: Using a strainer, sift a thin, even layer of flour along the sides and bottom of each cloth-lined proofing basket. If you do not have proofing baskets, you may proof the bread on a cloth that has been dusted. Wrap your hands around the side of one piece of dough and with a rolling motion rock it into a ball. Use the work surface to create friction as you shift the dough. If you feel that the friction is not enough, mist the work surface by spritzing water from a spray bottle into the air just above the surface. Bring the dough toward you as you work. Do not over-shape, it does not need to be super-compact. The skin shouldn't be stretched so tight that it starts to rip. This shape is called a boule. It is a taut ball with a smooth skin that stretches over the surface of the dough. Rye Starter: Three Day Build- First Day First Feeding Have ready : One 3-quart container with optional lid Rubber spatula, optional Plastic wrap,optional Ingredients: 9 ounces (about 1 cup) White Starter 4 ounces (about 1/2 cup) lukewarm water, 78 degrees F 2 1/2 ounces (about 3/4 cup) dark rye flour Pour White Starter into the container. Stir in water and flour, using your hands or a rubber spatula. Cover the container with a sealable but not airtight lid or with plastic wrap secured tightly around the rim and leave the starter at room temperature for 4 hours or up to 6 hours. Second Feeding Ingredients: 6 ounces (about 3/4 cup) lukewarm water, 78 degrees F 5 ounces (about 1 1/2 cup) dark rye flour Uncover the starter, Stir in water and flour. Cover the container and leave the starter at room temperature for 4 to 6 hours. Third Feeding Ingredients: 12 ounces (about 1 1/2 cups) lukewarm water, 78 degrees F 9 ounces ( about 2 1/2 cups) dark rye flour Uncover the starter. Stir in water and flour. The starter will seem very stiff. As the flour is absorbed, the starter should soften. If the starter seems too thick, add a little water to loosen it a bit. Cover the container and leave the starter at room temperature for 8 to 12 hours, no more than 15. Second and Third Days First Feeding Ingredients: 4 ounces (about 1/2 cup) lukewarm water, 78 degrees F 2 1/2 ounces (about 3/4 cup) dark rye flour Uncover the starter. The top should should cracked and rough. Measure out 2 cups of this. Discard or give away the remainder. Place the 2 cups of starter back in the container. Stir in water and flour. Cover the container and leave it at room temperature for 4 hours or up to 6 hours. Second Feeding Ingredients: 6 ounces (about 3/4 cup) lukewarm water, 78 degrees F 3 1/2 ounces (about 1 cup) dark rye flour Uncover the starter.Stir in water and flour. Cover the container and leave the starter at room temperature for 4 to 6 hours. Third Feeding Ingredients: 8 ounces (about 1 cup) lukewarm water, 78 degrees F 4 1/2 ounces (about 1 1/4 cups) dark rye flour Uncover the starter. Stir in water and flour. Cover the container and leave the starter at room temperature 8 to 12 hours, no more than 15. Repeat this feeding schedule on the third day. After three days the starter should be ready to use. White Starter This Takes 14 Days, But it only has to be done once. As long as you feed and maintain it, the starter will be ready to use over and over. Day 1 Growing the Culture (Fermentation Begins) Have ready: Cheesecloth scale one 1 gallon plastic, ceramic, or glass container Rubber spatula, optional Plastic wrap, optional Long-stemmed, instant-read cooking thermometer room thermometer 1 pound red or black grapes 2 pounds (about cups) lukewarm water, 78 degrees F 1 pound 3 ounces (about 3 3/4 cups) unbleached white bread flour Clean everything that will come in contact with the ingredients of the starter culture; scale, culture container, hands, to prevent starer from contamination with unwanted bacteria. Once you've got an active starter, you don't have to be as meticulous. A healthy starter is harder to kill. Wash the grapes and lay on a double layer of cheesecloth. Tie together the opposite corner of the cloth to form a bag. Set aside. Use the instant-read thermometer to check the water temperature. Use the scale to measure the water and flour, and place them in a one gallon container. Stir together, using hands or spatula. The mixture does not have to be completely smooth. Hold the bagged grapes over the container and lightly mash them with your hands, squeezing the juice into the flour mix. Swish the grapes through the mixture a few times, then push them to the bottom. Cover the container tightly with its lid or a piece of plastic wrap secured tautly around the rim with wither a rubber band or a second piece of plastic. This traps the fermentation gases that will form over the next few days. Leave the culture at room temperature, ideally at 70 to 75 degrees F. Move the culture to a cool place, a basement , for instance, if your kitchen is hotter than room temperature. If it below room temperature, move the culture to a warm place. Days 2 and 3 The second day bubbles will form in the mix. The third day remove the plastic and smell the mix. It should be fruity or yeasty. and the bag of grapes may have become fully inflated with gas. Replace the plastic. Day 4 Refreshing the Culture Have Ready: Scale rubber spatula, optional 1/2 pound (about 1 cup) lukewarm water, 78 degrees F 4 ounces (about 1 cup) unbleached white bread flour By the fourth day, the mixture may begin to turn a brownish purple, and may have large bubbles. If the culture was especially active on its third day, the activity may subside on the fourth. A distinct, unpleasant, alcohol-like smell should be present, and the culture will taste sharp and acidic. The bag of grapes may be deflated by now. To refresh this culture through its growing period, you need to feed it. Without food, the acidic bacteria will overwhelm the wild yeasts. You want a balance between the yeast and bacteria. Uncover the culture, add water and flour, mix everything with hands or spatula. Swish the bags of grapes through the mix. Return the bag to the mix. Cover securely, as before. It may be used to make bread at this point, but if you continue the next steps, the bread will be much better. Days 5-9, Fermentation Continues Check once a day. If mold appears, remove it and add a cup of flour and a cup of water. If it is removed promptly, mold will not hurt the culture, but may be a sign that the yeasts and bacteria are out of balance. The unpleasant smell of a young culture will eventually be replaced by the yeasty aroma. Day 10, Regular Feeding Begins Have Ready: One 6 quart covered but not airtight plastic, ceramic,or glass container Uncover the culture and remove the bag of grapes, squeezing any remaining liquid into the culture. Discard the grapes. Stir the contents of the container well. Pour off and discard all but about 1 pound 2 ounces (about 2 cups) of the culture. You make more than you need because it is easier to start fermentation with a large amount of flour and water. Transfer the culture to a clean, sealable but not airtight container. The culture is now ready to be fed. First Feeding 1/2 pound (about 1 cup) lukewarm water, 78 degrees F 5 1/2 ounces (about 1 1/4 cups) unbleached white bread flour 1 pound 2 ounces (about 2 cups) starter Stir the water and flour into the starter base and cover the container. The mixture does not have to be completely smooth. You may not notice much activity in the beginning. Before each feeding, measure out 2 cups of the starter and keep. Discard or giveaway the rest, unless you plan to do alot of baking. Second Feeding 4-6 hours later 2 Cups Starter 1pound (about 2 cups lukewarm water, 78 degrees F 11 ounces (about 2 1/2 cups) unbleached white bread flour Uncover the starter and stir in the water and flour. Cover the container. Third Feeding 2 Cups Starter 2 pounds (about 4 cups lukewarm water, 78 degrees F 1 pound 6 ounces (about 5 cups) unbleached white bread flour Uncover the starter and stir in the water and flour. Cover the container and let it ferment 8 -12 hours, not more than 15. The next day, no more than 15 hours after the third feeding, repeat the feedings. You will continue this feeding schedule for the next 4 days. This takes you up to day 14. Each day, before you begin, pour off all but 1 pound 2 ounces (about 2 cups) of starter. Now you can bake!! Nancy Silverton, "Breads from the La Brea Bakery" 1d. SOUPS New England Clam Chowder Roasted Red Onion Soup Potato and Dill Soup New England Clam Chowder Magickal Attributes : Maternal instinct, Nuturing, Health, Protection, Earth magic, Sexual energy Celebrations : Any celebrations for the Goddess, Lunar magick rituals, Celebrations in preparation for a birth, Harvest festivals, Any winter celebration, Any ritual for sexual energy Roasted Red Onion Soup* Magickal Attributes : Protecton, safety from negative energies, endurance tenacity Celebrations : Job hunting, before starting new projects Potato and Dill Soup Magickal Attributes : Protection, health grounding, earth magic Celebrations : Harvest festivals, any winter celebration, any ritual or celebration of the earth Magickal Ingredients Include: PLANET ELEMENT ENERGIES CLAMS Venus Water Sexual energy, Pleasure POTATOES Moon Earth Protection, Compasion MILK Moon Water Spirituality, Love Ingredients: 5 dozen hard-shelled clams or 3 cups shucked clams 1 cup water 3 cup potatoes, peeled and cut into 1/2 inch dice 2 oz salt pork or slab bacon, in 1/4 inch pieces, optional 1 clove garlic, minced 1/4 teaspoon thyme 2 quarts milk or 2 1/2 quarts, if cream is omitted 1 pint heavy or light cream of extra richness if desired 1 teaspoon salt if desired pinch cayenne pepper fresh ground black pepper paprika to dust servings Scrub clams under running water, place them in a steamer or large covered kettle with 1 cup water to cover the bottom. Cook gently over medium heat for about 10 minutes or until the shells open. Stir the clams once or twice while steaming. Remove clams from vessel and set aside to cool before removing meat. Continue cooking the broth until it is reduced in volume to about 1 1/2 cups. Set aside. In a small saucepan cover potatoes with lightly salted water and cook until tender, but not mushy, about 12 minutes, over medium heat. Drain and set aside. In a skillet cook salt pork or bacon bits over medium-low heat, about 8 minutes, or until the pieces are browned. Turn the heat down when almost cooked so as not to burn. Lift the fried bits out of the skillet with a slotted spoon and reserve. Drain all but one tablespoon of fat from the skillet. Add the diced onion, garlic and thyme. Cover the skillet and set over medium low heat until soft and translucent, about 10 minutes. Remove the lid and cook about 3 minutes. Remove the clams from the shells and, with a sharp knife, cut away the tough meat surrounding the soft centers. Chop or process this meat but reserve the soft gray centers. Over moderate heat, and without stirring, heat the milk to scalding hot. A skin will form on the surface and the temperature will be between 180 -190 degrees F. Add the chopped portions of the clams, potatoes and onions. Add cream if desired. Bring the temperature back to scalding. Strain the reserved 1 1/2 cups of clam broth through a double thickness of cheesecloth and add to the pot. Allow the chowder to cook at this temperature for 5-6 minutes. Add the reserved soft clam pieces, salt and cayenne pepper 3 minutes before the chowder is taken off the heat. Taste for seasoning. Serve hot in deep bowls with light sprinkling of black pepper and a dusting of paprika. Serves6-8 Bernarn Clayton Jr., "The Complete Book of Soups and Stews" Roasted Red Onion Soup Magickal Ingredients include: PLANE ELEMENT ENERGIES ONIONS Mars Fire Protection, Weight loss OLIVE OIL Sun Air Spirituality, Health, Peace, Sex Ingedients: 3 Pounds Red Onions 4 Tablespoons Light Olive Oil 1 Teaspoon Sugar 1 Heaping Tablespoon Flour 8 Cups Beef Broth 1 Cup Dry Vermouth Salt Freshly Ground Pepper 1/4 Cup Cognac, optional 1 cup Grated Swiss Cheese, optional Peel and Slice onions. Put them in a large, oven proof pot, pour the olive oil over them. Toss to coat the onions lightly. Place the pot in a preheated 450 degree oven, uncovered, for 20 minutes. Stir in the sugar and flour, and continue roasting for another 15 minutes. Transfer the pot to the stove top, add the broth and vermouth, partially cover, and cook at a gentle simmer for 30 minutes. Season with salt and pepper. Add the cognac, if desired. Serve as is or top with croutons and sprinkle with Swiss cheese, if desired. Marion Morash, "The Victory Garden Fish and Vegetable Cookbook" Creamy Potato and Dill Soup Magickal Ingredients Include : PLANET ELEMENT ENERGIES POTATOES Moon Earth Protection, Compassion ONIONS Mars Fire Protection, Weigh loss DILL Mercury Fire Conscious mind, Money, Weight loss, Love Ingredients: 3 Pounds Potatoes Salt to taste 1 Large Onion, chopped 1 Tablespoon Dill weed 1 to 2 Teaspoons Freshly Ground Pepper 2 Tablespoons Butter 1 Cup Sour Cream or Sour Milk Chives, Parsley, or Dill for garnish Wash the potatoes and cut them into 1 inch cubes. Place them in a large pot and cover them with water. Add salt to taste. Bring to a boil, and simmer for 10 minutes. Add the onion. Simmer an additional 15 minutes, or until the potatoes are soft and falling apart. Add The remaining ingredients, stirring well after each addition. Bring back up to a simmer. Serve, garnished with chives, parsley or dill. Phyllis Shaudys, "Herbal Treasures" Herbed Vegetable Soup With Vermicelli Magickal Ingredients Include : PLANET ELEMENT ENERGIES CARROTS Mars Fire Sex CELERY Mercury Fire Sex, Peace, Psychic awareness BROCCOLI Moon Water Protection ONION Mars Fire Protection OREGANO Mercury Air Peace Celebrations : Any spell or ritual for protection. Any Spring holiday, Ostara, Beltane. 1 Tablespoon Butter 1 Large Diced Onion 2 Chopped Celery Stalks 2 Large Chopped Carrots 2 Heads Chopped Broccoli 1 Large Diced Potato 1 Tablespoon Chopped, Fresh Oregano 1 1/2 Quarts Vegetable Stock 3 ounces Vermicelli Salt and Pepper 1 Tablespoon Chopped Fresh Flat-leaf Parsley 1 Tablespoon Chopped Fresh Chives Melt butter in large saucepan over medium heat. Saute the onion until translucent. Add the other vegetables and saute 5 minutes, stirring constantly. Add oregano and saute 2 more minutes. Add the stock and bring slowly to a boil. Cover and simmer 10 minutes over low heat. Add the vermicelli, increase the heat to medium again, and cook till vermicelli is tender. Adjust seasoning. Add parsley and chives just before serving. Serves 6 1e. Vegetables Roasted Asparagus Magickal Attributes : Love, Happeness, Sex, Joy, Health, Things coming to fruition, Purification Celebrations : Weddings, Initiation, Any healing ritual, New projects Snow Peas Magickal Attributes : Goddess magick, Love, Sex, Purification, Healing Celebrations : Beltane, Any Spring Festival, Weddings, Initiation, Any healing ritual Clear Sight Carrots Magickal Attributes : Vision, Psychic development, Before any divination efforts Celebrations : Lammas, Fall Equinox, Samhain, Lunar magick rituals Magickal Ingredients Include: PLANET ELEMENT ENERGIES ASPARAGUS Mars Fire Sex LEMON Moon Water Happiness, Love, Purification PARMESAN CHEESE Saturn Earth Joy, Health, Things coming to fruition Ingredients: 1 1/2 pound Asparagus 4 Tablespoons Melted Butter 1 Tablespoon Lemon Juice 1/4 cup Freshly Grated Parmesan Cheese Lemon Wedges Cut the very bottom end off each stalk of asparagus. Insert a small paring knife under the skin at the base and work it up toward the tip, making the cut shallower as the skin becomes thinner. About 2-3 inches from the tip, taper off the peel completely. Or use veggi peeler. Find a saucepan or skillet wide enough to hold the spears lying down. Fill it halfway with water, and bring to a boil. Plunge spears into the water and boil for 1 minute. Do not cook through. Immediately lift the asparagus spears from the pan and run them under cold water to stop the cooking action. Drain them and pat dry. Place the asparagus in one layer in and ovenproof dish. Combine the melted butter and lemon juice, and pour over the asparagus. Sprinkle the grated cheese over all and bake in a preheated 500 degree oven for 8 minutes. Lift the asparagus with a wide spatula to serving plates and garnish each plate with a lemon wedge. Serves 4-6 Marion Morash, "The Victory Garden Fish and Vegetable Cookbook" Herbed Snow Peas Magickal Ingredients Include: PLANET ELEMENT ENERGIES PEAS Venus Water Love, Goddess Magick MINT Mercury Air Sex, Purification, Healing 1/2 Pound Snow Peas 2 1/2 Tablespoon Peanut Oil 1 teaspoon Fresh Tarragon, snipped 1 Tablespoon Spearmint, snipped A Pinch of Cayenne Pepper Wash, drain and de-vein the peas. Heat oil in pan over high heat. When hot, quickly stir-fry the peas and herbs for 1 minute. Season and serve. Yields 4 servings Phyllis Shaudys, " The Pleasure of Herbs" Clear Sight Carrots Magickal Ingredients Include: PLANET ELEMENT ENERGIES CARROTS Mars Fire Vision, Masculine energy CINNAMON Sun Fire Psychic awareness GINGER Mars Fire Clarity, Love, Money, Health 3 Cups Sliced Carrots 3 Tablespoons Butter 1 Teaspoon Brown Sugar, optional 1/4 Teaspoon Ginger 1/4 Teaspoon Cinnamon Boil or steam the carrots until tender. Drain. Add the butter, brown sugar, ginger, and cinnamon. Stir until the carrots are well coated. Yields 6 servings Patricia Telesco, "A Kitchen Witch's Cookbook" 1f. Pasta Spinach and Whole-Wheat Fettuccine with Wild Mushrooms and Cheese Magickal Ingredients Include : PLANET ELEMENT ENERGIES MUSHROOMS Moon Earth Psychic awareness WHITE WINE Moon Fire Celebration, Joy CHEESE Saturn Earth Joy, Health, Things coming to fruition SPINACH PASTA Jupiter Earth Prosperity, Money WHOLE-WHEAT PASTA Venus Earth Prosperity, Money OLIVE OIL Sun Air Spirituality, Health, Peace, Sex 1/2 Cup (120 ml) Dried Mushrooms, such as Cepes, Morels, Shiitake, or a Combination 3/4 Cup (180 ml) White Wine 1 Tablespoon (15 ml) Butter 1 Cup (250 ml) Sliced Fresh Mushrooms (3-4 Ounces; 75-100 gm) 1 Clove Garlic, Minced or Put Through a Press 1/4 Teaspoon (1.25 ml) Dried Thyme 1/2 Pound (225 gm) Mozzarella Cheese, Diced 1 Cup (250 ml) Chopped Fresh Italian Parsley 1 Cup (250 ml) Freshly Grated Parmesan Cheese 3/4 to 1 Pound (350-450 gm) Fettuccine, Preferably a Combination of Spinach and Whole-Wheat 1/4 Cup (60 ml) Olive oil, Plus Oil for the Pot Freshly Ground Pepper Soak the dried mushrooms in hot water to cover for 15 to 30 minutes, until soft. Drain and rinse thoroughly, to remove all the grit. Place in a bowl and pour in 1/2 cup (120 ml) of the white wine. Soak while you prepare the remaining ingredients, or for about 15 minutes. Heat the butter in a heavy-bottomed skillet and saute the fresh mushrooms until they begin to get tender. Add the garlic, remaining 1/4 cup wine, and thyme and continue to cook until the wine has evaporated. Remove from heat and place the cooked mushrooms in a large bowl. Drain the dried mushrooms, slice, and add to the cooked mushrooms. Mix in the mozzarella, parsley and 3/4 cup of the Parmesan. Bring a large pot of water to a boil. Have a warmed serving dish ready. Add salt and a little oil to the water and cook the pasta al dente. Spoon into the serving dish, toss with the olive oil and add the mushroom mixture. Toss, adding freshly ground black pepper to taste, and serve at once. Pass the remaining Parmesan in a bowl Serves 4 Stuffed Tufoli or Manicotti Magickal Ingredients Include : PLANET ELEMENT ENERGIES MUSHROOMS Moon Earth Psychic awareness PASTA Venus Earth Generosity, Prosperity CHEESE Saturn Earth Joy, Health, Thing coming to fruition TOMATO Venus Water Health, Money, Attracting love, Protection ONIONS Mars Fire Protection, Weight loss BEEF Sun Earth Prosperity, Grounding, Protection 1 Pound Tufoli or Manicotti Melted Butter 2 Chopped Onions 3 Chopped Cloves Garlic 2 Tablespoons Olive Oil 1/2 Pound Chopped Mushrooms 1 1/2 Pounds chopped Lean Beef 1 1/2 Cups Chopped Mozzarella or Swiss Cheese 1 Cup Soft Bread Crumbs 1 Slightly Beaten Egg 1 1/2 Teaspoons salt 1/2 Teaspoon oregano 1/4 Teaspoon Freshly ground Black Pepper 3 to 4 Cups Tomato Sauce 1 Cup Grated Parmesan Cheese Cook the pasta in boiling, salted water until half done, about twelve minutes. Drain and rinse in cold water. Return it to the pot and toss with a small amount of melted butter to prevent it from sticking together. Preheat oven to moderate.(350 F.) Brown onions and garlic lightly in the oil. Add the mushrooms and cook until wilted. Using your hands, blend the onion mixture with the beef, cheese, crumbs, egg, salt, oregano and pepper. Using a teaspoon, stuff the tufoli or manicotti with the mixture. Cover the bottoms of two 8 cup, shallow rectangular casseroles with a thin layer of tomato sauce and arrange a layer of the stuffed pasta on top. Cover lightly with more sauce and sprinkle generously with the Parmesan cheese. If necessary, repeat the layers. Bake about thirty minutes. Serves 12 Craig Claiborne, "The New York Times Cookbook" Spaghetti with Lobster Magickal Ingredients Include : PLANET ELEMENT ENERGIES LOBSTER Mars Fire Increase sexual desire, Rebirth PASTA Venus Earth Generosity, Prosperity ONION Mars Fire Protection, Weight loss TOMATO Venus Water Health, Money, Love, Protection 2 Lobsters, about 1 1/2 pounds each, or 1 pound clear-meat lobster 1/3 Cup Olive Oil 1 Clove Garlic, minced 1 Small Onion, chopped 1 Teaspoon Salt 1/4 - 1/2 Teaspoon Cayenne Pepper Freshly Ground Black Pepper to Taste 1 Cup Canned Tomatoes, or 1 Pound Fresh Tomatoes, peeled and chopped 2 Tablespoons Tomato Paste 2 Tablespoons Water 2/3 Cup Dry White Wine 1 1/2 Tablespoons Chopped Parsley 1 Teaspoon Oregano 1 pound Pasta, cooked and drained Wash the lobsters. Cut the spinal cord of each by inserting a knife where the tail and body meet. Turn the lobsters on their backs and split lengthwise. Cut each tail crosswise into three pieces. Cut off the claws and crack them. Heat the oil in a large skillet, add the lobsters and cook over high heat 3 or 4 minutes, or until they are red. add the garlic, onion and seasonings and cook, stirring, 2 minutes. Add the tomatoes and tomato paste blended with the water and cook, turning constantly, about 1 minute. Add the wine, parsley and oregano and cook about ten minutes, turning frequently. To serve, drain the sauce onto the spaghetti and toss to coat the pasta. Place on a platter and garnish with lobster. Serves 6 Craig Claiborne "The New York Times Cook Book." 1g. NON-VEGETARIAN MAIN COURSES Cornish Hens Magickal Ingredients include: PLANET ELEMENT ENERGIES HENS Sun Earth Health, Well being, Sunrise magick ORANGE Sun Fire Purification BUTTER Moon Earth Spirituality, Tenacity, Smoothing relationships 3 Cornish game hens (about 1 1/2 pounds each) Sauce: 2 Tablespoons Butter 1/2 Cup Orange juice 1 Tablespoon Honey 1 Tablespoon Brown sugar 1/2 Teaspoon Salt 1/2 Teaspoon Sage 1/2 Teaspoon Rosemary 1 Tablespoon Cognac Glazed Oranges: 4 Large Oranges 2 Tablespoons Butter 1/4 Cup Brown sugar 1 Tablespoon Honey 1/4 Cup White wine Preheat oven to 350 degrees F. Place the hens on a rack in a roasting pan, breast up. Rub with some of the butter. Roast uncovered 30 Minutes. Combine the remaining butter, orange juice, honey, brown sugar, salt, sage, rosemary and cognac in a small saucepan. Heat over a low flame until the butter is melted. Use the sauce to baste the hens frequently. Continue to roast the hens about 45 minutes. Cut off the ends of the oranges. Slice each orange 8 times. Combine the butter, brown sugar, honey, and wine in a medium-sized saucepan. Add the orange slices: simmer until the oranges are galzed, about 25 minutes. To serve, split each hen along the backbone using kitchen scissors. Garnish each half with 6 slices of orange Yields 6 servings Patricia Telesco, "A Kitchen Witch's Cookbook" Apricot Fricassee Magickal Ingredients include: PLANET ELEMENT ENERGIES APRICOTS Venus Water Love, Peace PORK Mars Fire Fertility, Profuseness, Male energy RED WINE Sun Fire Celebrations 1 Cup Dried Apricots 2 Pounds Pork, boned and cubed 2 Ttablespoons Olive oil 3 Tablespoons Butter 1 Medium Diced Onion 1 Tablespoon Minced Fresh Chives 1 Cup Beef or Chicken Broth 1 Cup Red Wine 1/2 Teaspoon Dried Mint 1/2 Teaspoon Dried Dill Weed 1/2 Teaspoon Pepper 2 Teaspoons Honey 1 Tablespoon Vinegar 1 Tablespoon Cornstarch Cover the apricots with water in a small bowl. Soak for 1 hour then drain. Brown the pork in olive oil and a 2 tablespoon of the butter. stir in the onion, chives, mint, dill weed, and pepper. Mix the honey and vinegar in a small bowl. Pour into the meat mixture. Add the apricots, stir. Simmer 2 hours. Add 1 tablsspoon of the butter to teh meat. Mix the cornstarch with 1 tablespoon of water until smooth. Slowly add the cornstarch to the meat, stirring constantly. Simmer until thick. Excellent over rice. Yields 5 servings Patricia Telesco, "A Kitchen Witch's Cookbook" 1h. Drinks Rose Geranium Punch Yellow is for psychic insight, pink is for romance and health, green to encourage spiritual growth. Number 5 is the number of awareness and mystical endeavors. Magickal Ingredients Include: PLANET ELEMENT ENERGIES APPLES Venus Water Love, Health, Peace SUGAR Venus Water Love LIMES Sun Fire Love, Purification 4 cups of apple juice 1 cup of sugar 6 rose geranium leaves 4 limes, sliced 5 drops yellow or pink food coloring 6 apple leaves for garnish geranium petals for garnish Simmer the apple juice, sugar, and geranium leaves for 5 minutes. Add the limes, then cool. Strain. Mix in food color. Garnish with apple leaves and geranium petals. Serve over ice. Yields 4 servings Patricia Telesco, "A Kitchen Witch's Cookbook" Yogurt Bracer Magickal Ingredients Include: PLANET ELEMENT ENERGIES YOGURT Moon Water Spirituality MILK Moon Water Love, Spirituality The Magickal properties of the fruit juice depend on what you choose, mix and match for your purpose. Peach and apple for wisdom, apricot and passion fruit for peace. 1 cup of any kind of fruit juice 1(8 oz.) container of plain or fruit yogurt 1/2 cup milk Dash of nutmeg Place all ingredients in a blender and mix well. Serve in a tall glass. Patricia Telesco, "A Kitchen Witch's Cookbook" Psychic Physic Magickal Ingredients Include: PLANET ELEMENT ENERGIES PEACHES Venus Water Wisdom, Love, Health, Happiness ANISE Jupiter Air Love PEPPERMINT Mercury Air Sex, Purification, Healing CINNAMON Sun Fire Love, Psychic Awareness, Money 1 (12 oz.) can frozen non-alcoholic pina colada mix 4 1/2 cups cold water 2 whole peaches, chopped 1/4 teaspoon of cinnamon 1/4 teaspoon anise extract 1/4 teaspoon peppermint extract Rose petals for garnish Whole bay leaves for garnish Place the juice, water, peaches, cinnamon, and extract in a blender, mix until smooth. For a frostier drink, add 1 cup crushed ice. Garnish each glass with a rose petal and a bay leaf or serve over ice cubes with rose petals and bay leaves frozen inside. Yields about 8 cups Patricia Telesco, "A Kitchen Witch's Cookbook" 1i. Deserts Pears with Raspberry Puree Magickal Ingredients Include : PLANET ELEMENT ENERGIES PEARS Venus Water Longevity, Money SUGAR Venus Water Love RASPBERRIES Venus Water Happiness, Protection, Love Water Sugar 1/2 Teaspoon Vanilla Extract 3 Peeled Ripe Pears, halved 1 Package Frozen Raspberries, thawed 1 Teaspoon Cornstarch Kirsch (optional) Blanched, Slivered Almonds Combine 1 1/2 cups each water and sugar and boil five minutes. Add the vanilla and pears. Simmer until fruit is tender. Drain and chill. Combine the raspberries with 1 tablespoon sugar. Mix the cornstarch with 2 tablespoons cold water and combine with the raspberries. Simmer 3 minutes and mash through a sieve. Chill and add kirsch to taste. Spoon over the pears and sprinkle with almonds. Serves 6 Craig Claiborne "The New York Times Cook Book" Lemonbalm and Blueberry Cake Magickal Ingredients Include: PLANET ELEMENT ENERGIES LEMONBALM Moon Water Love, Success, Healing MILK Moon Water Love, Spirituality EGGS Earth Earth Fertility, Mysticism, Ancient Questions 3/4 Cup Milk 1-2 Tablespoon Fresh Lemonbalm 1 Tablespoon Lemon Grass, Fresh or Dry 1 Teaspoon Lemon Thyme 2 Cups Flour 1 1/2 Baking Soda 1/4 Teaspoon Salt 2 Eggs 1 Cup Sugar 6 Teaspoons Soft Butter 1 Teaspoons Grated Lemon Zest 2 Cups Fresh or Frozen Blueberries Preheat oven to 350 degrees F. Scald milk. Put milk, lemonbalm, lemon grass, and lemon thyme in a food processor or blender. Process until well chopped. Set aside to steep. Combine flour, baking powder and salt. Place milk mixture and flour mixture in a food processor. Add eggs, sugar, butter, and lemon zest. Blend well until the dough is well mixed. Combine blueberries into the dough by hand. Pour mixture into grease 9 x 5 inches bread pan. Bake in preheated oven 50 minutes. Serve with Rose Petal Topping. Rose Petal Topping 2 Cups Rose Petals 2 Cups Sugar 1 1/2 Cup Hot Water Combine water and rose petals. Bring to a boil. Reduce heat and simmer until the color is gone from the petals-about 5 minutes. Strain. Return to the heat and add the sugar. Simmer, stirring until sugar is disolved. Continue to simmer until the water volume is reduced. Remove from heat and cool. You may refrigerate syrup overnight or preserve. To serve, add fresh rose petals and pour small amount over slices of cake. Baked Apples with Fennel Magickal Ingredients Include: PLANET ELEMENT ENERGIES APPLES Venus Water Love, Health, Peace RAISINS Moon Water Dreams, Visions, Fertility, Money FENNEL Mercury Fire Protection, Healing, Purification 6 Apples 2 Tablespoons Raisins 2 Tablespoons Walnuts 3/4 Tablespoons Fennel Cinnamon Honey Butter 1/2 Cup Water Preheat oven to 300 degrees F. Core apples and place on baking dish. Combine raisins, walnuts, fennel. Divide mixture into 6 equal portions. Stuff mixture into apples. Top each apple with dusting of cinnamon, drizzle with honey, and a pat of butter. Pour water into the pan around apples. bake 1 hour or until apples are tender.