Celebrate Beltane Eve with a lusty brew!

Most Pagans are familiar with meade, the rich honey ale long linked to ancient spring fertility rites. Yet beyond the European world is an entire planet full of magical heritages that also have their special brews sacred to those randy times of the year. From a Polynesian tradition comes this lusty tropical beverage; a delicious blend of old ways and new,

1 liter ginger ale
1 pound honey
1 cup orange juice
2 cups pineapple juice
1 cup passion fruit juice
1/2 cup lime juice
1/2 cup papaya juice
1 cup alcohol of choice for "spiking" (optional)
1 spacious punch bowl.

In a medium-sized sauce pan, blend the honey and the orange juice over medium heat. Keep stirring until the honey is completely blended into the liquid. If you can still feel "heaviness" in the bottom of the pan, keep stirring. Remove from heat and allow to cool completely. In another bowl, combine remaining ingredients. Pour honey mixture into the punch bowl over crushed ice or ice cubes. Add the rest of the ingredients and mix well.

"A Lusty Brew for Beltaine" by Edain McCoy

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Faery Sweet Breads

On April 30th, people baked sweet breads and left them outdoors to welcome the Wee Folk. If the breads were eaten, it was regarded as good fortune for the family, because their token to the faeries was accepted.

2 cups sifted flour
1 cup candied fruits
1 egg
1/2 tsp. baking powder
1 cup buttermilk
1/2 cup honey
1 Tblsp. rose water
Combine the flour, egg, baking powder, rose water, and buttermilk in a good-size bowl, stirring until they are well blended. Next, fold in the candied fruits so they are distributed evenly in the dough. If the dough seem sticky, add more flour until you can work it easily with your fingers.

Shape heaping tablespoonsful of dough into four leaf clovers. Place on a greased cookie sheet and bake at 340 degrees F. for about 10 to 12 minutes, or until fully raised and slightly browned. Drizzle a little honey on top while cooling.
Faery Sweet Breads by Patricia Telesco 1995

Please note:

The dough is very moist, I would recommend using at least 1-1/2 cups of flour and increasing the baking powder to 1 tsp. I made these at Easter and they were very heavy. Baking time also needs to be increased to about 35 - 40 minutes.

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