Beltaine inspires us to live large—to make the most of life and love. It is a time to pull out all the stops when attending to romance, and we have all of nature to show us the way. Sweet-scented flowers attract bees who eagerly share their pollen with neighboring blooms. Moths dance on the night sky in a moonlight jitterbug. Sweethearts swoon to the sound of drummers, somewhere. And we know that the May Queen is present. I hope this menu inspires your Beltaine revelry.
Honey-Poached Salmon
The salmon plays an integral role in Celtic mythology, representing wisdom and knowledge. In this case, eating this fresh-poached, savory, sweet salmon brings us healthy fats to nourish our brains, amongst other benefits. Be certain your fish is fresh and firm.
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 6
2 pounds fresh salmon fillet with skin
2 tablespoons butter
1 tablespoon minced onion
2 cloves garlic, minced
2 tablespoons all-purpose flour (or gluten-free alternative)
1½–2 cups dry white wine
¼ cup honey
1 teaspoon chopped fresh dill leaf
Salt and pepper to season
Divide the salmon into 6 pieces and pat dry. Set aside.
In a skillet large and wide enough to fit all the fish (and the wine), melt butter over medium heat. When butter is melted, add onion and cook until translucent, just a few minutes. Toss in the garlic and stir until fragrant, about 5 seconds. Add the flour and stir until well blended. Pour in 1½ cups wine and honey and turn up the heat a little, stirring and cooking until smooth. Toss in dill leaf.
Season the salmon with salt and pepper, then place each piece skin side down in the poaching broth. Add the rest of the wine if needed to cover fish. Return liquid to a simmer, cover, then reduce heat to lowest setting to poach for 15 to 20 minutes, or until salmon begins to flake but is still tender—do not overcook. Check the fish now and again so it isn’t sticking. Serve with sauce.
Green Goddess Orzo Salad with Peas
In honor of Beltaine and all things green, this salad is the essence of spring in all her vibrant glory. Beautiful fresh vegetables!
Prep time: 15 minutes
Cook time: 10–12 minutes, for the pasta
Serves: 6
1 package orzo (rice-shaped) pasta
1 cup mayonnaise
1 clove garlic, minced
2 teaspoons anchovy paste (or 3 anchovies, minced)
2 scallions, minced (about ¼ cup)
¼ cup minced parsley
1 sprig tarragon, minced
1 tablespoon lemon juice
1 tablespoon white wine vinegar
½ teaspoon salt
Black pepper to taste
½ cup sour cream or plain whole milk yogurt
½ cup fresh raw peas (or thawed frozen)
Cook pasta according to package directions to serve 6, making sure to use plenty of salt in the cooking water. Drain and let cool uncovered, then cover and refrigerate until serving time.
Combine remaining ingredients in a large mixing bowl until well blended, then refrigerate. This makes about 2 cups dressing.
When ready to serve, combine half the dressing with the orzo, gently mixing so as not to break up the pasta. Let sit a minute or so to absorb, add the peas, then add more dressing as desired to serve.
Strawberry Marlowe
This recipe is fun and everyone will love it. You have to make it early in the morning or the night before to freeze, or you can serve it soft and cloudlike from special dessert cups.
Prep time: 30 minutes, including melting the marshmallows
Chill time: Freeze for several hours, or serve immediately
Serves: 6–8
1 pound sweet ripe strawberries, trimmed and sliced, plus a few for garnish
½ cup orange juice
1 10-ounce bag mini-marshmallows
1 pint whipping cream, cold
1 tablespoon sugar
Combine strawberries and orange juice and let sit for 30 minutes.
In a double-boiler over simmering water, melt the marshmallows until smooth. Remove from heat, mix in 2 tablespoons water, and let cool to room temperature. When cooled, place melted marshmallows in a large mixing bowl, gently combine strawberries, and then refrigerate.
Next, whip cream with sugar until fluffy. Fold into strawberry mixture. If you plan to freeze it, pour into a 2-quart mold and freeze until firm; take out of freezer a few minutes before serving to temper. If you plan to serve immediately, dish into parfait glasses or even champagne glasses and garnish with a fresh berry.
Hazelnut Iced Coffee
We’ve started out our Beltaine menu with the Salmon of Knowledge and we finish with the nutty fruits that fed said salmon. Feel free to use your favorite hazelnut liqueur in place of the toasted nuts and sugar.
Prep time: 5 minutes
Cook time: 10–20 minutes
Serves: 6–8
½ cup raw hazelnuts
Ground coffee to make one pot (however strong you like it)
¼ cup raw sugar, or to taste
In an ovenproof skillet (or cookie sheet), roast the hazelnuts in a 300 degree F oven for 10 to 20 minutes—do not let them burn. Remove from oven and let cool, sloughing off the skins if possible. Chop coarsely.
Combine coffee and chopped nuts and prepare to brew in your usual way. When the coffee is brewed, pour into a heatproof jar such a canning jar and stir in the sugar. Let cool then refrigerate until serving time. You could also make a separate pot of plain coffee, cool, then freeze as ice cubes to accompany, if desired.