In the first line of the introduction author Karri Ann Allrich says:
“By aligning ourselves to Nature’s cycles, we invite the presence of the sacred into our daily life.”
I felt this was a spot on description of this cookbook, yet somehow it is misleading. I had only read the introduction after I had already checked out the rest of the book and this line made me think of how many people would not understand that this book is for anyone who wants to eat well.
Whether you just need to reduce your meat intake without reducing the taste of your food or wish to take in the simple pleasure of the seasonal offerings provided by Mother Earth, Cooking by the Seasons will help. Follow the Wheel of the Year with recipes designed to celebrate what each bestows or just pick a tasty recipe and enjoy!
Cooking by the Seasons shows that each season has unique offerings and pleasures to be savored. This book features a section for each season with beverage, soup, main course, side, salad, and dessert recipes. Whether for an everyday meal or a special occasion, Cooking by the Seasons offers recipes for all. Enjoy special menus for the major festivals of each season: Spring Equinox (Ostara), May Day (Beltane), Summer Solstice (Midsummer), First Harvest (Lughnasadh), Autumn Equinox (Mabon), Hallow’s Eve (Samhain), Winter Solstice (Yule) and Candlemas (Imbolc).
Complete with requirements for the vegetarian pantry and resources, translations and conversions you will be set to enjoy a meatless meal without fear of it being a tasteless one.
See also, recipes for: Roasted Ginger Sweet Potatoes and Harvest Sangria.
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| Makes | Biscuits |
| Units | |
- 2 cups unbleached all-purpose flour
- 1/2 cup Parmesan cheese grated
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon Sea salt
- 1 teaspoon Rosemary fresh, minced
- cayenne pepper
- 1 stick unsalted butter or margarine, chilled
- 3/4 cup mild
- 1 tablespoon sherry
Ingredients
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- Preheat oven to 425 degrees.
- In a large bowl, combine the flour, Parmesan, baking powder, salt, rosemary, and a pinch of cayenne. Cut the chilled butter into pieces and mix into the flour mixture, crumbling the dough. Add the milk and dry sherry and quickly mix the dough, just until the ingredients are barely moistened. This keeps the dough tender.
- Form the dough into a ball and place on a floured surface. Roll out the dough with floured fingers (or a floured rolling pin) to about 1/2 inch thick. Cut out rounds with a cookie cutter or jelly glass and place them on a baking sheet.
- Bake for 10 - 12 minutes, until they are golden brown. Serve warm in a festive basket.
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Notes
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