Imbolc.....Spring is Springing!

Pronounced: EE-Molc
Incense: Rosemary, Frankincense, Myrrh, Cinnamon
Decorations: Corn Dolly, Besom, Spring Flowers
Colours: White, Orange, Red

This holiday is also known as Candlemas, or Brigid's (pronounced BREED) Day. One of the 4 Celtic "Fire Festivals.
 Commemorates the changing of the Goddess from the Crone to the Maiden. Celebrates the first signs of Spring. Also called "Imbolc" (the old Celtic name).

This is the seasonal change where the first signs of spring and the return of the sun are noted, i.e. the first sprouting of leaves, the sprouting of the Crocus flowers etc. In other words, it is the festival commemorating the successful passing of winter and the beginning of the agricultural year.

New beginings and the returning of the sun to our cold land... something to celebrate....Happy IMbolc to you all......

A little festive bake...

As the word "Imbolc" comes in part from the phrase "ewe's milk," so dairy products become a big part of February celebrations. For our ancestors, this time of year was hard - the winter stores were running low and there were no fresh crops. The livestock was typically preparing for birth, and the lambing season would begin soon. At that time, the ewes came into milk, and once milk arrived, you knew your family would have a source of food again. Sheep's milk is highly nutritious, and sheep were considered a dairy animal long before cattle. If you have eggs and some stale bread, then you had the makings of custard, a perfect dairy dessert.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Custard Ingredients:

4 eggs

3 C. milk- one cup being roughly 240ML in uk terms

1/2 C. sugar -1 cup sugar = 225g

1/2 tsp. ground nutmeg

1/2 tsp. ground cinnamon

1/2 tsp. vanilla extract

A pinch of salt

Leftover Bread, croissants or bagels for Custard Cups

Preparation:

Preheat your oven to 350. Combine all the ingredients except the bread into the bowl of a food processor, and blend for about 15 seconds, or until well mixed.

Spray ramekins/tart molds with non-stick cooking spray. Cut croissants (or other breads) lengthways, and press firmly into each mold forming the crust (number of cups depends entirely on the size of the mold...). Overlap bread as necessary to create a firm, flat, circular cups that are pressed against the shape of the mold.

Pour custard mix into Breadcups. Place the ramekins or tart dish into a baking dish, and fill the dish with hot water up to a depth of about ¾". Bake the custards for one hour or until crust is brown and the center is firm.

Garnish with a sprig of green from the winter garden.