The Wicca Cookbook: Recipes, Ritual, and Lore was originally released in 2000 but was rereleased this year as a second edition. The authors are Jamie Martinez Wood and Tara Seefeldt, and Wood's bio in the back says she “leads workshops, lectures, and retreats on manifesting the Divine and and magick into everyday living.” Okay! But what her bio doesn't say is Wood is about as Orange County as you can get–she's descended from the Yorbas, the first OC clan, and still lives in Orange County.
Her book is a good one, and has recipes for all the seasons, with accompanying text. A lot of the dishes are actually common ones, but Wood does a good job of justifying their Wiccan-ness After the jump are five of them for the Winter Solstice, the main winter holiday celebrated by Wiccans, and their justification. And get your own copy of Woods' book at her website.
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1. Bourbon-Rosemary Almonds
Woods' justification: “Almonds reach their peak during the holiday and winter months, so these nuts are perfectly appropriate for our midwinter parties.
2. Hot Ginger Tea
Woods' justification: “Certain customs are so entrenched in Wiccan culture that it is difficult to conceive of every celebrating without them. Two such traditions are the imbibing of ginger tea and the trimming of a tree at Yule.”
3. Glüwein
Woods' justification: “This spiced wine has been enjoyed in Germany for many generations. It is similar to mulled wine and is served hot during the Yule celebration.”
4. Tamales
Woods' justification: “Since tamales are often offered as present during this festive season, this connotation [of wrapped food] fits nicely with the Yule tradition of giving wrapped gifts.”
5. Caraway Breadsticks
Woods' justification: “Caraway is believed to hinder departures and has a retentive quality. This reason alone sparks many of its uses, both practical and spiritual. The herb has often been sprinkled in with valued possessions in hopes of keeping the goods safe, or at least restraining the thief until the rightful owner returns.”
