We build houses to protect us from the elements, dams to redirect rivers and even use chemicals to artificially enhance our food. So much goes into fighting nature that it is important to also learn how to work in harmony with the seasons and phases of the moon in order to feed body and spirit.
With your favourite wooden spoon, an open mind and generous heart you too can stir a little magic into your life with Cooking By Moonlight by author Karri Ann Allrich. Although it is not a vegetarian cookbook, many recipes contain “Moonlit Kitchen Tips” offering a vegetarian substitution making them more versatile.
In Cooking By Moonlight each aspect of the moon’s cycle is discussed offering suggestions on what to look for in a recipe, what ingredients to use during that time, blessings and food preparation tips. Learn how to develop your seasonal intuition. Enjoy the sensual experience of cooking with “love foods and practical magic” and understand how our food choices influence not only ourselves but the world around us.
Included are sections on “Stocking A Moonlit Pantry”, “Using Herbs and Spices Magically”, “Lunar Lessons and Menus” as well as over 100 recipes to tempt you. Many of the mouth-watering recipes are very easy to prepare and come complete with serving suggestions. Cooking By Moonlight is more than just a collection of recipes but is a guide to enriching your entire culinary experience.
Crab Cakes With Cranberry Orange Salsa
Ingredients
- 1 pound lump crabmeat picked over
- 1 cup bread crumbs Italian-style seasoned
- Sea salt and freshly ground pepper
- Dash cayenne pepper
- 2 large eggs free-range
- 1/3 cup mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 tablespoon scallions finely chopped, white part only
- 2 to 3 tablespoons canola oil or vegetable
- Garnish:
Cranberry Orange Salsa
- 12 ounces fresh cranberries
- 2 oranges peeled, pith removed
- 3 garlic cloves peeled
- 1 red bell pepper seeded, cored, quartered
- 1 red onion peeled, quartered
- 1 teaspoon ground cumin
- 1 jalapeno chili or poblano, seeded, stemmed
- Dash cayenne pepper
- 1/2 cup cilantro fresh, stems removed
- 2 tablespoons light-brown sugar honey
- 1 lime Juice of
- Sea salt
- Lime wedges Fresh
- 1 lime Juice of
- Sea salt
Instructions
- In a mixing bowl gently combine the crabmeat and bread crumbs. Season with salt, black pepper and cayenne pepper to taste. In a small bow, whisk together the eggs, mayonnaise, Worcestershire sauce and scallions and add to the crab, tossing lightly with a fork, only until the crab mixture is evenly moistened.
- Lay out a sheet of waxed paper to set the cakes on and divide the mixture to form 8 round crab cakes.
- In a large, heavy-bottomed skillet, heat the oil over moderate head and fry the crab cakes until they are golden brown, about 4 minutes on each side. Drain briefly on a paper towel.
- Garnish with a spoonful of the Cranberry Orange Salsa and a wedge of lime. Serve the crab cakes w!rm.
Cranberry Orange Salsa
- Process (or finely chop) the cranberries and place them in a mixing bow. Process (or finely chop) the oranges and ad$ to the cranberries. Place the garlic, red bell pepper, onion, cumin, jalapeno and cayenne in the food processor and pulse/process (finely chop) for 1 minute.
- Add the cilantro, brown sugar and lime juice and continue to pulse/process until the cilantro is finely chopped. Stir this mixture into the cranberries and mix well. Season to taste with sea salt. Cover and chill until you are ready to serve.
Notes
About the Author:
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-*-*-*-*-*-* See also Sun-Kissed Hot Chocolate
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