Are there any recipies that are special to certain festivals in your religion?

Question

In Hellenic Polytheism we have a festival called Pyanopsia in honour of Apollo, which celebrates the harvest and gives its name to the month Pyanopsion, roughly October. It takes its name from the cooked beans served as part of the festival.

I make a Lentil Soup recipie for that festival.

Is there any particular recipie that you associate with a particular religious festival (like lamb for Easter/Passover)?

As I got the request for the soup -- here it is. It is very simple and you can substitute chicken broth for the miso if you prefer (as that was the original recipie to begin with)


Faki (Greek lentil soup)

Ingredients:

1 lb. lentils
2 oz. red miso paste
1-2 onions (to taste)
½ lb fresh baby carrots
Greek or Italian seasonings to taste
2-3 bay leaves (DO NOT EAT)


Directions:

Place lentils in pot or slow cooker with water to about 3 inches above beans and soak overnight. Drain and refill pot with fresh water. Dissolve miso paste in about 8 oz hot water and add to pot. Chop onions and add to pot with baby carrots and bay leaves. Season to taste. Cook for 2-3 hours on medium heat or until lentils are tender.

Serve with vinegar on the side.
Remove bay leaves before eating.

Answer 1

I make solstice bread with dried fruit and nuts in it. It's a sweet spongy bread and you can put in it chopped up dried apples, dates, cherries or any other dried fruit. If you''re feeling exotic, it turns out really well with pineapple.
Also you chop up nuts (almonds, walnuts, hazelnuts) really small and put them in.

The good thing is, you can shape the bread in any shape you want suitable for the occasion. For Yule it's either a tree (yule log) or a circular shape with a rounded swastika (sun cross).

Message me if you want the recipe :)

Answer 2

Well, the 5 Discordian holydays that I most celebrate are Chaoflux, Discoflux, Confuflux, Bureflux, and Afflux. During these days, I go off and partake joyously of a hot dog (but never a hot dog bun!) and maybe some special egg nog consisting of rum and cola.
Of course, the days of celebration vary from discordian to DIscerdiean, as do the spellings and a whole bunch of other things, so there might be millions of recipes depending on the person and the days that choose to celebrate or not celebrate. Still, that's my tradition (at least as I type this...) and I now feel like I can finally go to bed tonight.
Oh, I also like to have sugars and fats during the Discordian "every day" ritual and thus have it every day and throughly enjoy it :D

Answer 3

Lentil Soup sounds good.
On the most holy day on the Pastafarian Calender, Talk like a Pirate Day (September 19), it is tradition to eat Spaghetti Bolognase with Meatballs, cooked in the traditional Italian style that mama used to make.
There are other sects that serve up Lasange, Fettecinni, Penne Napoletana, etc. But it must be done the traditional Italian way like mama used to make.

Answer 4

Yes. This woman who's a friend of my mom's, gave me a Celtic cookbook once that not only has hundred's of recipe's in it but it also includes short stories (some Celtic myth) and which festival they're for. IE-There's a recipe for 'Barmbrack' which is basically, a loaf of bread with fruit (maybe nuts) in it. There are little trinkets that symbolize wealth, poverty, spinsterhood, marriage and travel. It's for Samhein, or Halloween.
I make this one recipe that's simpler. It's pumpkin bread (with raisins and nuts) so I make it for the fall. There's Lughnasa, which is a summer festival and it gives recipes for 'moon cakes'. I tried that once but since I substituted stuff, it didn't come out very well.
I don't cook very much so the bread is about all I cook but, now that I'm thinking of it, I'll probably go see what they suggest for the Winter Solstice (Xmas).

Answer 5

A former job had a Heritage Holiday Celebration every year. Since I am of mixed heritage I used to bring "White Trash" cooking.
Uncooked Cookie Dough (made with homogenized egg product so it can be eaten straight).
Chili Mac.
Cheese and Olive Things (Pizza like spread: mix all the toppings in a bowl with the sauce. Spread it on hamburger buns. Bake it if you like.)
"Snow Man Heads": Powdered donuts with Reese's Peanut Butter Cups melted on top.
S & Ms: M&Ms mixed with Scittles in a bowl. I prefer to use the mint Scittles.

PS: I learned to make Philipino and African traditional food.

Answer 6

My Mother makes for Easter Graham cracker sandwiches with a filling my grandmother cooked up that would kill my poor diabetic heart in one bite nowadays. Christmas (Yule) is mealtime heaven every year with a deep fried turkey(sooo moist), a turducken sent from my grandparents, very buttery potato bread from my gluten sensitive brother-in-law, sweet potato w/rosemary, garlic green-beans w/bacon, buttery sweet corn on the cob, chocolate pudding pie smothered in cool whip, a carrot/cream cheese yule log, fresh gingerbread, 'Southern Comfort' eggnog, and Hot spiced apple cider to smooth it all down at the end of the night.

Answer 7

Our mead master has some really wonderful mead recipes....

We do have a boar shaped bread or cookie at Yule and pork is pretty traditional.

Our harvest celebration usually entails some of the traditional foods as well since we're celebrating the harvest : pumpkin pie, turkey, ham, the usuals. In summer we go for corn, corn bread, breads, something for the summer harvest. Spring - eggs!

Answer 8

Definately, yes. My husband's family is German, and it wouldn't be Christmas without Stollen, a sweet bread with candied fruits. The shape is supposed to be reminiscent of a swaddled baby. At Easter, there is not only lamb, but braided bread, three ropes braided together and made into a circle. Three for the Trinity, and a circle for eternity. There are lots of eggs in it, and boiled ones on it, for new life.

Answer 9

Easter Hot Cross Buns:

2 (1/4 ounce) packages active dry yeast
1/2 cup warm water
1 cup warm milk
1/4 cup softened butter
1 1/4 teaspoon vanilla extract
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon ground nutmeg
7 cups all-purpose flour
4 eggs
1/2 cup dried currants
1/2 cup raisins

Glaze and icing ingredients:
2 tablespoons water
4 teaspoons milk
1 egg yolk
1 cup confectioners' sugar
1/4 teaspoon vanilla extract


Dissolve yeast in water, in a mixing bowl.
Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat smooth.
Add eggs one at a time. Beat well after each egg.
Stir in raisins and currants, plus enough flour to form a soft dough.
Turn onto a floured board and knead until smooth.
Place in a greased bowl. Turn it once to grease the top.
Cover and let rise until doubled (one hour).
Punch dough and shape into thirty balls.
Place on greased baking sheet.
Cut a cross on top of each roll with a knife.
Cover and let rise until doubled, about 30 minutes.
Beat water and egg yolk; brush over rolls.
Bake at 375 degrees for about 15 minutes.
Cool.

For icing, combine sugar, milk and vanilla until smooth, and then drizzle over rolls.

This is one recipe among many. I use a different one at the bakery I work for, but if I gave that one away, my boss would give me a swift kick. We make a lot of sales with hot cross buns at Easter.

Answer 10

On Modhranict (Mother Night or Winter Solstice eve) we leave out Rommigrot or Norn's porridge - a kind of rice pudding - for the Landvettir or land spirits.