🥚 🥖 Ostara Recipes 🍳 🍞 (Patreon)

Let’s talk about some recipes you can make for Ostara! As a reminder, if you are celebrating Mabon in the Southern Hemisphere, you can search the tag “Mabon” on the Magickal Witch Coven posts for more information! All of the sources for these recipes are listed below!

Ostara is the celebration of the Spring Equinox; it's the time of year when new life is beginning to form, and fresh little green things are starting to poke their way out of the chilly dirt. If you're really lucky, you may be able to find some spring greens to nibble on! Looking for recipes to brighten up your Ostara celebration? Here's where you'll find information on seasonal treats such as eggs, breads, salads, and desserts for the Sabbat.

1.) Hot Cross Buns - Cross Quarter Buns

During the pre-Easter season of Lent, many of our Christian friends and family members are busily celebrating with Hot Cross Buns. The Hot Cross Bun is a tasty pastry that’s been around for a long time, and the decorative cross on the top represents one of the most obvious symbols of Christianity.

There are a number of English traditions revolving around hot cross buns. One custom says that sailors should take a hot cross buns on their travels to prevent shipwreck. The cross on the bun comes from a superstition that marking the bun so would prevent the Devil from getting into the baked goods. Interestingly, it’s possible that breads with crosses on top were baked by the ancient Greeks, which makes the whole idea pre-Christian anyway.

So, how can you incorporate a Hot Cross Bun into your Pagan belief system? Well, what sorts of things appear in fours in your path? Here are some things that the four quarters of the cross could represent, depending on what matters most to you.

• The four elements: Choose a quarter to represent each of the four elements of earth, air, fire and water.
• The four directions: Many Pagan traditions place an emphasis on the directions of north, east, south and west.
• The four phases of the moon: Select each quarter to symbolize the dark moon, the waxing moon, the full moon and the waning phase.
• The four seasons: Each quadrant could be representative of spring, summer, fall, and winter.
• The fire feasts or quarter festivals: The Fire Festivals, or cross quarter days, include Imbolc, Beltane, Lammas/Lughnasadh, and Samhain. The Quarter festivals, or lesser sabbats, include the solstices and equinoxes.
• The four suits of the Tarot: Each section can symbolize Wands, Cups, Coins or Swords.

To make your own Hot Cross Buns — or Cross Quarter Buns, or whatever you’d like to call them — start with your favorite muffin or roll recipe. There are several ways you can make the X in the top to divide them into fours.

• Prior to baking, press raisins or currants in the shape of an X across the top of the bun. That way, when it comes out of the oven, you’ll have a nice evenly baked cross.
• Score the dough with a sharp knife, going across in each direction, before baking. This leaves the X as a pair of perpendicular indentations. If you like, you can even fill the indents with cream cheese or icing.
• Wait until after the muffin or bun has baked, and then use frosting to pipe an X on the top.

2.) Mint Chutney

Keep in mind that the word "chutney" is a fairly wide-ranging culinary term that can be used to apply to a lot of things that involve herbs, fruit, spices, and other goodies. This delicious sauce is perfect for spring meals, especially if you're making a roasted leg of lamb. It also goes nicely with spicy dishes, such as Indian or Mediterranean food, or veggies. It's quick to prepare, or you can whip it up ahead of time and let it chill.

Ingredients

• 3 C. fresh mint leaves, off stems
• 1/2 C. fresh cilantro
• 1/2 C. fresh parsley
• 1/2 C. green pepper, chopped
• 1/2 C. red pepper, chopped
• 1 small onion, chopped
• 1/2 Tsp. sea salt
• A dash of lemon juice
• 1/4–1/2 C olive oil
• Water

Preparation

Throw everything in your food processor or blender and chop until it forms a paste. Add water gradually to thin it out, and continue blending until the water and paste have formed a smooth sauce. Refrigerate if you're not going to serve it right away. Serve over lamb or meat dishes, your favorite pasta or bread, or just eat it with a spoon!

3.) Roasted Lamb

For many of our ancestors, lamb was the first real meat they got each year, after the cold winter months. Ostara is the time of the spring lambs, and if you're a meat eater, this marinated and roasted leg of lamb is the perfect dish for your Ostara celebrations.

Ingredients:

• Leg of lamb
• 1 C white cooking wine
• 2 cloves garlic, minced
• Juice from 2 oranges (or 1/2 C orange juice)
• 1 Tbsp. freshly chopped rosemary
• Pepper and sea salt to taste
• Olive oil (about 2 Tbs.)

Preparation

To make the marinade, combine everything except the lamb in a bowl. Blend it together with a whisk. Pour into a plastic bag and then add the leg of lamb. Seal the bag, and let it sit overnight.

Allow the lamb to reach room temperature before you put it in the oven. Remove from the bag, place in a roasting pan (along with all the marinade juices), and bake on the lower rack at 450 degrees. Roast the lamb until it reaches an internal temperature of about 135, or about an hour.

The secret to a good lamb dish is to not overcook it, so it should still be pink in the middle when it comes out of the oven. Place it on a rack, cover with foil, and allow it to sit in its own juices for about twenty minutes before serving. This will help the roasting process finish without drying out the meat.

4.) Deviled Eggs

Did you know that the phrase "deviled," when used to refer to food, has nothing to do with devils at all? It was apparently coined during the late 18th century, when it was applied to any food item that was hot or spicy.

Deviled eggs are supremely easy to make, and you can make them sweet or spicy. This recipe is for a tangy, spicy version of the classic spring dish. Make these delicious eggs for your Ostara get-togethers and celebrations.

Ingredients:

• 1 dozen eggs
• 1 Tbsp. Dijon mustard
• 1/4 C. mayonnaise
• 1 tsp. Curry powder
• 1/2 tsp. white vinegar
• Salt and pepper to taste
• Paprika
• Parsley, for garnish

Preparation:

Hard-boil the eggs and allow them to cool before peeling. Peel the eggs and slice each one in half lengthwise. Remove the yolks and place them in a bowl.

Mash the yolks up with a fork, and add the Dijon mustard, mayonnaise, curry powder, vinegar and salt and pepper. Blend it all together. Gently spoon the yolk mixture into the white halves, and sprinkle with paprika. Garnish with parsley sprigs for serving.

5.) Ostara Peep Ambrosia

Ambrosia is one of the easiest desserts ever to make -- and when you jazz it up with some pink and yellow Peeps, it's even more fun for your Ostara celebration! If you've got extra Peeps hanging around your house during the spring, this recipe is a great way to use them up.

Ingredients

• 1 pkg of 12 marshmallow Peeps (chicks or bunnies)
• 2 cans mandarin oranges
• 2 cans pineapple tidbits
• 1 jar maraschino cherries
• 2 chopped bananas
• 2 C. shredded coconut flakes
• 1 16-oz tub cottage cheese
• 1 8-oz tub of Cool Whip or other dessert topping

Preparation

Dice the Peeps into small pieces. Drain the juices from all the fruit. Mix all ingredients together, and allow to chill in the refrigerator for a few hours. Serve as dessert following your Ostara celebration.

6.) Spring Sprout Salad with Honey Mustard Dressing

Spring is here, and with it comes bright green gifts from the garden. What better way to welcome Ostara than with a plate of fresh sprouts and leaves? This is easy to make, and the honey mustard dressing is delicious. If you're not a fan of mustard, use your favorite dressing on here instead.

Ingredients:

• 1 C Mung bean sprouts
• 1 C alfalfa sprouts
• 2 C baby spinach
• 2 green onions, chopped
• 1/2 C slivered almonds
• 1/2 C dried cherries or craisins
• Fresh dill
• 1 can Mandarin oranges (optional)
• 1/2 C mayonnaise
• 2 Tbsp Dijon mustard
• 2 Tbsp honey
• A dash of lemon juice

Preparation:

To make the salad, place the baby spinach at the bottom of the plate or bowl, and then add the sprouts. Spread them out so they're not all clumped together. Sprinkle the top with the chopped green onions, the almonds, craisins, dill, and Mandarins if you're using them.

To make the dressing, combine the mayonnaise, mustard, honey and lemon juice and mix well. Drizzle over the salad to serve.

• Cook's tip: if you're not crazy about the flavor of mayonnaise, you can reduce the amount you use by a couple of tablespoons.For a healthier and sweeter choice, you can substitute plain white yogurt for the mayo.
• For those of you who have kids — this dressing makes a great dip for chicken fingers!

7.) Surprise Lemon Bread

At Ostara, the earth is waking up in anticipation of Spring... and it's not uncommon to find small treasures peeking out of the ground at us. Green shoots appear from the mud, and bright flowers appear where there was nothing the day before. This easy "surprise bread" reflects the theme of re-emergence, and you can put it together easily by using a pre-packaged lemon poppy seed bread mix. Add small treasures to the mix, as well as a few edible additions, and you'll have a real treat on your hands for your Ostara celebration.

Ingredients:

• 1 package Lemon Poppy Seed Bread mix (or your favorite lemon bread recipe)
• Ingredients to prepare bread as directed
• 1/2 C golden raisins
• 1 Tbsp orange zest
• 1/2 C dried cranberries
• Non-meltable goodies to add into the bread, such as:
• A shiny coin
• A piece of gold or silver jewelry
• A ring
• A polished crystal
• Vanilla ice cream

Preparation:

Prepare the bread mix as directed. Once it's all mixed together, add in the golden raisins, the orange zest, and the cranberries. Finally, fold in a few small treasures, such as a ring, a cleaned coin, or a polished crystal. Be sure you select items that won't melt when you bake it in the oven!

Bake as directed on the package, and then remove from oven. Allow to cool. If you like, top with powdered sugar or your favorite glaze.

To serve, slice off pieces, keeping an eye out for the hidden treasures (be sure to warn your guests to prevent choking hazards!). Top each slice off with a scoop of vanilla ice cream.

This dessert bread can be used as a snack or appetizer, or you can incorporate it into your Cakes and Ale ceremony, if you include that as part of your Ostara rituals.

Safety tip: If you're serving this bread to small children, you may want to omit baking anything into the inside of the bread — put larger, non-chokable items on the plate beside the bread as a much safer special treat!

8.) Crispy roast potatoes with Rosemary

700g Small new potatoes

2 Tablespoons Olive oil

1/2 teaspoon Salt

2 cloves garlic, minced

1 1/2 Tablespoons Fresh rosemary, chopped

Cover new potatoes with water and bring to a simmer. Cook 5 minutes. Drain and toss potatoes in pan over heat until outside of potatoes are dry. Add olive oil, salt, garlic, and fresh rosemary. Place potatoes in a pan, in one layer, and bake in a 180°C oven until crispy and browned, about 15-20 minutes. Serve with roasted and grilled meats or poultry.

9.) Green Beans with Rosemary Vinaigrette

3 Tablespoons Raspberry vinegar

1 Tablespoon Dijon mustard

1 teaspoon Garlic, minced

1/3 cup Olive oil

8 cups green beans

Combine first 3 ingredients in medium bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Place beans in large bowl. Toss with enough dressing to coat and serve.

10.) Ostara Honey Cakes Recipe

1/2 cup Riesling wine (German white wine)

1 egg

2/3 cup flour

1 cup honey

2 tbs sugar

1/8 tsp cinnamon

1/8 tsp nutmeg

Dash of salt

Beat the egg together with the wine. In another mixing bowl, sift together the flour, cinnamon, sugar and salt. Add the flour mixture to the egg mixture. Stir until blended through. Let sit for 30 minutes. In another small bowl, mix the honey and nutmeg. In a skillet, heat up about a 1/2 inch of oil. Drop a tablespoon of batter into the oil and fry until golden brown. Drain off the oil, and dip into the honey mixture.

11.) Deviled Eggs

Ingredients:

6 eggs

1/2 teaspoon paprika

2 tablespoons mayonnaise

1/2 teaspoon mustard powder

Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are 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, and dry mustard. Spoon mixture into the egg shells, cool and serve

12.) Ham and Spinach Quiche

1 Pillsbury pie crust

1 c. chopped ham

1 c. chopped onion

1 pkg. frozen chopped spinach (10 oz. size)

4-6 eggs, slightly beaten

1 c. milk

1 c. shredded cheese

Place pie crust in quiche pan. Bake in preheated 425 degree oven of 5 minutes, remove from oven. Set aside.

Place spinach in microwave oven in package. Cook on high setting for 6 minutes, remove and drain. Meantime place ham and onion in pie crust. Mix together slightly beaten eggs, milk and cheese. Add spinach and pour into pie crust on top of ham and onion. Bake for 15 minutes at 425 degrees. Then bake for 30 minutes at 300 degrees. Let stand 10 minutes before cutting. Serve in wedges.

13.) Spinach Quiche

1 tbsp. and 1 tsp. reduced calorie butter

1 c. onions, diced

1 small clove garlic, minced

1 (10 oz.) pkg. frozen chopped spinach

1 c. frozen egg substitute, thawed

3 oz. reduced-fat Swiss cheese, shredded, divided

Dash nutmeg

Dash white pepper

1 med. tomato, thinly sliced

In 9 inch nonstick skillet melt butter, add onions and garlic and saute over medium heat until onions are softened, about 2 minutes. Cook spinach according to package directions and drain thoroughly. Add spinach to skillet, stir. Cook until moisture has evaporated, about 1 minute. Transfer to medium mixing bowl, let cool slightly. Preheat oven to 350 degrees. Add to spinach mixture: egg substitute, half of the cheese, nutmeg and pepper, stir well. Spray 10 inch quiche dish with non-stick cooking spray. Spread mixture in dish, top with tomato slices and sprinkle with remaining cheese. Bake until quiche is set, about 20 minutes.

14.) Lemon + Lavender Ostara Cake Recipe

Love sweet, tart, lemon? Love dessert? Love Ostara? This Lemon + Lavender Ostara Cake makes the perfect dessert for potluck or the perfect cake for your circle’s cakes and ale!

Cake Ingredients

• ½ c. Butter room temperature (to make the spell go smoothly)
• ½ c. Sugar (to sweeten up the spell)
• 2 Eggs (to add creative energy)
• 1 ½ c. Self-rising Flour (to bring in prosperity)
• ⅛ tsp. Salt (to add protection)
• ¼ c. Milk (to add the energy of the Goddess)
• 1 Lemon zested (to call in friendship)
• 1 tsp. Lavender (to call in peace)
• ½ tsp. Vanilla Extract (to call in love)

Cake Liquor

• 1.5 Lemons juiced
• ⅞ c. Powdered Sugar

Cake Glaze

• ½ Lemon juiced
• ½ c. Powdered Sugar

INSTRUCTIONS

Bake the Cake

• Preheat your oven to 355 F.
• Butter a 8” x 4” loaf pan with butter and set aside. Add parchment for easy removal, optional of course.
• In a large bowl, cream the ½ c. butter and the ½ c. sugar.
• Slowly add the 2 eggs and the lemon zest.
• When incorporated, fold in the 1 ½ c. flour, salt, vanilla extract, and teaspoon of lavender until well combined.
• Add milk and stir one last time. The batter will be thick.
• Pour into your prepared bread tin and bake for 45 minutes, or until skewer poked in the center comes out clean.

Make the Cake Liquor

• During the last 10 minutes of baking time, make a cake-moistening drizzle with the juice of 1.5 lemons and ⅞ cup of powdered sugar in a small bowl.
• When the cake is done, poke holes in the top of the loaf and drizzle the sweet liquid all over the hot cake.
• Cool completely in the pan.

Glaze the Cake

• In a small bowl, mix together 1 ½ cups of powdered sugar with the juice of half a lemon.
• Spread the icing over the cooled cake and decorate with the pinch of lavender!

15.) Bountiful Garden Salad with Raspberry Vinaigrette

6 cups spinach, torn

1 lb romaine lettuce, torn

1 stalk celery, chopped

1 tomato, chopped

½ cucumber chopped

1 bunch fresh cilantro, chopped

1 clove garlic, finely chopped

½ orange, peeled and sectioned

¾ cup blackberries, raspberries and/or blueberries

¼ cup strawberries, hulled and sliced

¼ cup chopped walnuts or pecans, toasted

Garnish: croutons

Place all of the ingredients except croutons into a large salad bowl and toss to mix.  Drizzle with Raspberry Dressing; garnish with croutons. Serves 6-8

Raspberry Dressing

¾ cup to 1 cup raspberries, crushed

1 cup oil

¼ cup raspberry vinegar

1 TB sugar

2 TB lemon juice

Salt & pepper to taste

16.) Applewood Julep

1 quart unsweetened apple juice

1 cup unsweetened pineapple juice

1 cup orange juice

¼ cup fresh lemon juice

Fresh mint sprigs

Combine ingredients..Serve chilled.  Garnish with mint.  Great over ice as well.

17.) Bacon and Chive Deviled Eggs

4 slices of bacon

1/4 cup mayonnaise

4 tablespoons chopped chives

2 teaspoons yellow mustard

salt and pepper to taste

8 eggs, hard-boiled, peeled, and cut in half lengthwise

Cook bacon until crisp-tender. Place bacon on paper towel to drain. Reserve a teaspoon of the bacon fat. Removing yolks from white and place in a bowl. Place white on a serving platter. Mash yolks. Crumble bacon and add most of it to the yolks, reserve some from garnish. Add reserved bacon fat, mayonnaise, chives, mustard, salt, and pepper. Mix well. Spoon or pipe mixture into egg white. Garnish with reserved bacon pieces.

18.) Spinach, Strawberry, and Sunflower Seed Salad

salad:

8 cups baby spinach, washed and dried

2 cups sliced strawberries, divided

1/2 rounded cup crumbled feta cheese

1/4 cup roasted sunflower seeds

dressing:

2/3 cup roughly chopped strawberries

2 tablespoons olive oil

2 teaspoons cider vinegar

1 teaspoon lemon juice

1/2 teaspoon granulated sugar

salt and pepper to taste

Combine salad ingredients. Place dressing ingredients in a food processor and puree. Pour over salad and toss.

Oils & Incense Recipes

1.) Ostara Oil

1 drop Almond

1 drop Patchouli

1 drop Elder

1 drop Lavender

1 drop Violet

2.) Ostara Loose Incense Recipe

2 parts frankincense

2 parts sandalwood

1 part lemongrass

1 part patchouli

1 part lavender

Both of these magickal scents smell so great..you’ll love them!

Sources:

https://autumnearthsong.com/2011/02/24/ostara-recipes/

https://plentifulearth.com/lemon-lavender-ostara-cake-recipe-2/

http://recipesforapagansoul.weebly.com/ostara-mar-20-23.html

https://www.ravenandcrone.com/catalog/a32/Ostara-Food-Recipes/article_info.html

Wigington, Patti. "Ostara Recipes." Learn Religions, Aug. 2, 2021, learnreligions.com/ostara-recipes-2562441.