Urban Pagan Imbolc Celebration and Feast

February Fire Festival of Ewe’s Milk and Preparing for Renewal

Jan 21, 2010
Jill Stefko

Imbolc Festival of Ewe’s Milk - penywise

Also called Festival of Purification, Imbolc is when farm animals are lactating or will soon be. Celebrate with light and enjoy the recipes featuring dairy products.

Imbolc, the midpoint of the dark side of the year, is a time of healing, getting rid of unwanted mental and physical clutter, preparing for the upcoming new season, ending old habits, making a fresh start and realizing the world is full of new opportunities. It’s an occasion for optimism, planting seeds of plans for sunnier days ahead, tending to them so they mature into hopes and dreams that will materialize in the future.

Imbolc Celebration and Décor

People who can’t see sunsets can tape pictures of them on windows and walls. Cover the altar with a yellow cloth and adorn it with white, light green, pink and yellow candles in silver colored holders, white silk flowers, crocuses in small pots, pictures of or handmade snowflakes, pictures or figurines of robins and lambs, seeds and clear quartz, turquoise, garnet, ruby, amethyst, garnet and bloodstone crystals.

Burn vanilla incense. Gaze into the candles’ flames and feel renewed strength and energy that is the promise of spring to come. Just before sunset, light a candle or a lamp in all rooms in celebration of the days growing noticeably longer. Be thankful for the joy that will happen.

Imbolc Feast Recipes

Traditional fare consists of dairy products, lamb, curries, onions, leeks, shallots, garlic, bell peppers, poppy seeds, breads, pumpkin and sunflower seeds, raisins, spiced wine, ale, mead and herbal teas. Greens are on the feast table because they symbolize spring’s imminent return.

Raisin Munchies – Melt 1/2 cup margarine and blend in 4 teaspoons soy sauce and 1/2 teaspoon each dry mustard and ground ginger. Mix together in shallow roasting pan 2 cups each wheat cereal squares, pretzel sticks, sesame sticks, popcorn and raisins and 1 cup peanuts. Pour margarine mixture over munchies, stirring to coat. Bake at 350° for 10 minutes, stirring occasionally. Turn oven off. Leave pan in oven for 10 minutes. Cool. Store in airtight container.
Devilled Eggs – Hard boil 1 dozen eggs, slice into halves and remove yolks. Mash yolks together with 1 teaspoon crumbled dried parsley, 4 slices cooked crumbled bacon, 1/4 teaspoon margarine, 1/4 cup salad dressing and hot pepper sauce to taste. Fill whites with yolk mixture. Garnish with sliced green or black olives, fresh parsley sprig or sprinkles of paprika. Chill overnight.
Smokey Cheese/Scallion Soup – Bring to boil 5 cups sliced scallions in 3 cups chicken bouillon. Simmer for 30 minutes. In a separate pot, melt 1/4 pound grated smoky Gouda cheese in 1 cup dry white wine, blending well. Divide soup into four bowls and top each serving with cheese wine mixture.
Lamb Stuffed Peppers – Cut tops off of 4 bell peppers and remove seeds. Sauté together 1 pound ground lamb, 1 medium chopped onion and chopped pepper tops until meat is done. Drain fat. Cover bottom of glass baking dish with sauce from 1 (16 ounce) can tomato sauce. Spoon meat mixture into peppers. Cover stuffed peppers with rest of sauce. Bake at 325 degrees for 30 minutes. Ground beef or turkey can be substituted.
Curried Lamb Shepherds Pie – Sauté 2 pounds ground lamb, 1 medium chopped onion, 2 tablespoons curry powder, 3 minced garlic cloves and 1/2 teaspoon ground ginger until meat is done. Add 1 can cream of tomato soup and 1 (16 ounce) package frozen peas. Mix thoroughly. Put into casserole and top with 2 cups mashed potatoes. Dot top with margarine. Bake at 325 degrees for 30 minutes. Ground beef or chicken can be substituted.
Yogurt Salad – Stir together 1 pint plain yogurt, 1 diced medium tomato, 1 minced small Vidalia onion, ¼ cup chopped fresh parsley and 1/2 teaspoon cumin until well blended. Refrigerate overnight.
Mixed Greens Salad – Toss together 4 cups bite-sized mixed greens, 1 medium thinly sliced Bermuda onion, 1/4 cup each crumbled bleu or Roquefort cheese, pumpkin seeds, raisins and sunflower seeds. Sour Cream Salad Dressing: Blend together 1/4 teaspoon sugar, 1/4 teaspoon garlic powder, 1 tablespoon balsamic vinegar and 3 tablespoons olive oil until sugar is dissolved. Add 1/4 cup sour cream and mix well. Refrigerate dressing overnight.
Melon Ambrosia – Cut enough desired melons into bite-sized pieces to make 2 quarts. Poppy Seed Dressing: Blend together 1 cup peanut oil, 1/3 cup white vinegar, 3/4 cup sugar, 2 Tablespoons lemon juice, 1/2 teaspoon almond extract and 1 1/2 teaspoons poppy seeds. Chill dressing overnight. Shake well and pour over fruit immediately before serving.