Imbolc, Pagan Celebration and Feast
Pagan Sabbats Include Rituals and Delicious Food and Drink
Jan 18, 2009
Imbolc is a Pagan Solar Festival which is celebrated in the middle of the dark part of the year. This is when livestock will soon or have given birth. It’s also called Festival of the Ewe’s Milk or Lights, Feast of Lights or Torches or the Virgin or Waxing Light, Imbolgc, Candlelaria, Brigantia, Lupercus and Snowdrop Festival.
Imbolc Celebration
The festivities begin about a half hour before sunset after a walk in nature searching for signs of spring’s arrival. The altar has white, light green, yellow, brown, pink and red candles on it with white flowers, hand-crafted snow flakes and ruby, garnet, amethyst, bloodstone, turquoise and onyx crystals scattered about.
People stare into the flames and visualize them emitting creativity, strength and revitalized energy. Thanks are given for what will happen in the young year. At the time of sunset, lit candles are placed in each room.
The feast table is set with candles the same colors as the altar’s are amid heather, iris, violet, wisteria and yellow silk flowers
Imbolc Feast Recipes
Traditional fare consists of dairy products, curries, onions, leeks, shallots, garlic, bell peppers, poppy seeds, breads, muffins, scones, pumpkin and sunflower seeds, raisins, herbal teas, spiced wine, ale, mead and herbal teas. Greens symbolize spring’s return.
- Cheddar Beer Soup: Sauté 1 diced onion, carrot and bell pepper in 2 Tbs margarine until they’re soft. Sprinkle with ¼ C flour, stirring occasionally for three minutes. Add 2 C milk, 4c water, four chicken bouillon cubes and 12 oz beer. Simmer, stirring occasionally for five minutes. Add 1 large bay leaf, 1 Tbs Worcestershire sauce and 1 tsp dry mustard. Blend. Gradually add 1 lb grated cheddar cheese, stirring constantly until cheese is melted.
- Chicken Noodle Egg Drop Soup: Bring 4 C water and 4 chicken bouillon cubes until cubes are dissolved. Add 1 ½ C cooked noodles, 1 C frozen broccoli and two beaten eggs. Stir rapidly to break up eggs. Stir in ½ C grated Parmesan and Romano cheese.
- Pork Paprikas: Brown 6 lbs pork chops on both sides in salted pan. Remove to platter. Sauté 1 large diced onion in 1 Tbs margarine and 1 Tbs paprika. Return chops to pan. Add 2 C water and simmer until chops are tender. Remove chops from pan. Blend 1 C sour cream with ½ c broth. Add to rest of broth. Stir until well blended. Return chops to pan and simmer about 5 minutes to reheat meat. Chicken can be substituted.
- Roasted Onions and Peppers: Quarter 2 medium Bermuda and yellow onions and slice 1 green, red and yellow bell peppers into ½ inch strips. Put into 9 x 13 inch baking dish. Add enough olive oil to coat vegetable well. Roast at 400 degrees for thirty to forty minutes until vegetables are browned, stirring once with slotted spoon.
- Spaetzle: Blend 1 C flour with two eggs until a stiff dough is formed. Knead until smooth. Pinch off pieces of dough and cook first batch in boiling water for fifteen minutes or until tender. Remove from water with slotted spoon and put into colander. Repeat until dough is finished. Melt 1 ½ Tbs margarine. Add spaetzle and crumbled dried parsley sprigs. Cook about three minutes. Spaetzle can be made ahead of time, refrigerated, then reheated in margarine mixture.
- Bleu Cheese Salad Dressing: Blend together well ½ C each olive oil and balsamic vinegar, 2 cloves minced garlic, ½ tsp crumbled dried parsley and 1/3 C crumbled bleu cheese.
Related articles:
Imbolc Traditions, Symbolism and Lore
Sources:
Cunningham’s Encyclopedia of Crystal, Gem & Metal Magic, Scott Cunningham, (Llewellyn 1989)
The Celtic Druid’s Year, John King, (Blandford, 1995)
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