Mabon is most recognizable for the change it brings to our daylight hours. So, whether you live in International Falls, Minnesota, or Orlando, Florida, you’ll be getting less than twelve hours of daylight now, and even that will dwindle away quickly. The Autumn Equinox reminds us of balance and of nurturing ourselves and each other as we get ready for the even shorter days ahead. Getting together with friends, family, and coven-mates on these fun, bonfire-lit evenings makes for shinin’ times to look back on.
Beer-Braised Smokies
My dad taught me how to make homemade sausage when I was still a teenager, and I have been making it ever since, with venison if we have it. For this recipe, you can also use kielbasa or brats. Our local butcher makes nitrate-free smokies and they’re awesome.
Prep time: 15 minutes
Cooking time: about 40 minutes
Serves: 6
3 pounds smoked sausages
2 tablespoons butter
4 small onions, thinly sliced
2 12-ounce bottles of beer, preferably a German lager such as St. Pauli Girl
In a large heavy skillet or stovetop casserole dish, brown the sausages over medium-high heat, remove from pan, and set aside. In the same skillet, lower heat to medium, melt butter, and sauté onions until translucent, about 5 minutes. Return sausage to skillet, pour beer over all, and reduce heat to simmer. Cook, uncovered, for about 30 minutes.
Remove sausage and onions from pan and place on a serving platter, and cover to keep warm. Cook braising liquid over high heat until reduced by half, then pour it over the smokies and onions on the platter. Serve piping hot.
Green and Bleu Slaw
This slaw, which has a different and very addicting flavor, is a nice contrast to the rich entrée. Cabbage and apples are plentiful this time of year, and combine nicely whether cooked or raw. There is a widely known manufacturer of salad dressings near my home, and they even make their own bleu cheese—thus the inspiration for this slaw. Look for local in your area!
Prep time: 15 minutes
Cooking time: 15 minutes to toast walnuts
Serves: 6
4 cups (about ¾-pound) shredded cabbage
1 large Granny Smith apple, thinly sliced
2 stalks (ribs) celery, thinly sliced
½ cup walnuts
½ to 1 cup Roquefort salad dressing, all-natural style if possible
Spread walnuts evenly in an ovenproof dish and toast at 300 degrees F for about 15 minutes until toasted; do not burn. Remove and cool.
Combine cabbage, apple, and celery in a large salad bowl and toss to combine. Add dressing to your liking, sprinkle with walnuts, and serve cold.
Tea Brack
Reminiscent of the dense fruited breads of yore, raisins were a prized commodity to see the household through the winter months. They also pack a lot of energy into a little package.
Prep time: 15 minutes, plus several hours to soak the raisins
Cooking time: up to 1 hour 45 minutes
Serves: 6–8
2 cups raisins
1 cup brown sugar
1½ cups strong hot black tea
1 egg, beaten
2¾ cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
½ teaspoon cinnamon
In a large bowl, stir together the raisins, brown sugar, and tea until the sugar is dissolved; let soak several hours or overnight.
Heat oven to 300 degrees F. Grease a bread loaf pan and line the bottom with parchment paper. After the soaking time, stir egg into the raisin mixture. Whisk flour, baking powder, salt, and cinnamon in a separate bowl, then stir into the raisin mixture. Pour batter into prepared pan and smooth the surface evenly. Bake for 90 to 100 minutes or until firm to the touch. Leave to cool in pan for 10 minutes before removing to rack to cool completely.
Equinox Stout & Lager
It will be fun to see if you can pour so as to see the two different layers, as a reminder of the beautiful balancing dance we celebrate tonight and always on our journey as witches and magickal beings. There is even a special spoon made to balance on the glass rim to make what the Irish call a Half and Half.
Prep time: 5 minutes
Serves: 2
1 bottle Harp Lager beer, cold
1 bottle Guinness Extra Stout beer, cool but not cold
Set up two sturdy beer glasses. Pour half the lager into one and then into the other. Next, take a teaspoon (the kind you stir with) and, resting it on the rim of the glass with the back side facing up, slowly pour the stout over the spoon so it doesn’t splash up and mix in with the lager. Pour half in one glass, then in the other. Stand back to admire what should be light beer on the bottom half with dark beer on the top half, consider what balance means to you, then enjoy the evening.