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Food
Food

Fall and Samhain Foods

October 16, 2019 by Andrea Maldonado No Comments
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Samhain, celebrated on October 31st is right at the end of harvest season for many farmers. With modern inventions we no longer have to worry or even think about cellars, preserving food items and storing them for several months but we can still eat conscious of the season and what the earth provides. Shop at your local farmer’s market, support the folks who grow your food and the people who also use these locally sourced products to make other things such as breads, sweets, and wellness items. 

I have added a list of items that are at peak season, perfect for any fall or Samhain meal. As the temperatures drop, stews, soups and roasts take center stage in the kitchen. The smell of herbs and spices slowly simmering in a pot is enough to give you the feels. 

You close your eyes and breath in deeply… a smile crosses your face and your mind runs wild with ideas of what could be cooking in that pot! My favorite thing is having my husband or daughter walk in and yell “WOW! That smells amazing!” as they float towards the stove to get a closer whiff, and maybe even a taste. 

Squashes and root vegetables are versatile. They can stand up to all cooking methods whether its sauteing, roasting, frying or boiling. You can easily make purees or mash for side dishes and they make excellent soup components or soup bases. They are nutritious and hearty, which make for excellent vegetarian and vegan options. 

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Grains : amaranth,  barley, bulgar, farro, millet,  quinoa,rice (brown, wild, etc) spelt, 

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Root Vegetables : beets, carrots, celeriac, parsnips, potatoes, sweet potatoes, taro,turnip,  yams, yuca

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Squash : acorn, butternut, carnival, delicata, dumpling, hubbard, kabocha, pumpkin, spaghetti  

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Fruits  : Apples, figs, grapes,  pears, persimmons, pomegranate 

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Nuts and Seeds : almonds, hazelnuts, pecans, pistachios, walnuts 

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Herbs : bay leaf, oregano, rosemary, sage, thyme, 

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Spices :allspice, anise, cardamom, cinnamon, clove, nutmeg

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Alliums : garlic, leeks, onions, shallots 

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Hearty greens: Cabbage, chard, collards, kale, mustard greens, turnip greens

Happy Kitchen conjurings! 

Share your creations with us! use #FoodMagic and #witchesgottaeat on Instagram! Tag us @gourmetwitch

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Food

Quick Tips on How to Make a Mezze Board

July 7, 2019 by Andrea Maldonado No Comments
Andrea Maldonado | Gourmet Witch

What is a Mezze Board? 

You might have heard the term Mezze before, and if you haven’t then I’ll explain it. 

A Mezze is simply, a giant appetizer platter! Commonly put out before a meal in Middle Eastern or Mediterrean countries, very similar to the Antipasto of Italy. 

Truth be told, it can definitely substitute as a whole meal if you make yours hearty! A great way to get people around the table, a perfect ice breaker and definitely a low maintenance meal! You can prep this in advance so all you have to do it set it out with plates and everyone digs in. 

What’s on a Mezze Board? 

First, I’d say, always cater to your crowd. If you have folks with dietary restrictions or allergies, make sure you keep them in mind so no one feels left out. If you have a mostly vegetarian crowd, then maybe leave the meat items out or to one side of the board. If you’re not sure, I’d opt to go totally vegetarian especially if there are other courses following this! 

Andrea Maldonado | Gourmet Witch

Some Examples are : 

Spreads such as Hummus, Babaganoush and tapenade for savory. Think quince, fig and orange jams or pastes for a sweet option.

Bread Items like pita, lavash, flatbreads, crackers and crusty breads 

Vegetables can be grilled like eggplant, zucchini, mushrooms, onions, peppers, or fresh ones like cucumbers, tomatoes, green beans or other pickled veggies 

Marinated items add depth of flavor and variety like artichoke hearts, peppers, and olives 

Cheese choose cheeses that fit the regional cuisine and some crowd favorites for variety 

Meats that are cured, fritters and lamb chops are customary, but you can add your own ideas or omit altogether 

Other items you can add to your platter are nuts, dried fruits, honey and anything else you want to add! Composed salads like tabbouleh are great accompaniments to any Mezze. 

Made a platter? tag me @gourmetwitch on Instagram with #WitchesGottaEat so I can be a part of your magical food experiences!

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Food

Celebrating Beltane

May 1, 2019 by Andrea Maldonado No Comments

Beltane, one of my favorite Sabbats to celebrate love with the Goddess Freyja! Roses have been a symbol for love and sensuality through the ages so it is no wonder she takes a particular liking to them! Working with her over the years I’ve learned which one’s are her favorite and use them as an offering frequently.

Her most favorite of food offerings are usually strawberries, honey, honey coated items and all manner of beautiful things, so here is a recipe for a decadent, visually appealing and tasty treat you can serve as an offering to her.

Serve these at your next coven or group meetup to promote platonic love and friendship

Indulge in a sweet treat with your partner, or if you’re a shortbread lover like myself, hoard them like the dragon smaug, as they are precious to you and for your delight only!

Blessings of a fruitful Beltane to all!

Made this recipe? tag me @gourmetwitch on IG with #WitchesGottaEat so I can be a part of your magical food experiences!

Print Recipe

Rose Shortbread

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 16 pieces

Ingredients

  • 2 sticks unsalted butter softened
  • 1 1/2 Tbps dried rose petals culinary grade
  • 3/4 cup confectioner’s sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups all purpose flour

Glaze

  • 1 1/4 cup confectioner’s sugar
  • 2 tsp vanilla extract
  • 3 Tbsp heavy cream or milk
  • 1/4 cup rose petals culinary grade
  • 1/8 tsp rose water optional

Instructions

  • pre heat oven to 300 degrees F. 
    using a hand or standing mixer, beat butter with rose petals until just incorporated. Add the confectioner’s sugar, vanilla and salt, beating until light and fluffy, about 2 minutes. Add the flour and mix on low until combined. 
    Line a 9 inch tart or cake round with parchment. press the dough into the pan and smooth out as evenly as possible. ( you can refrigerate the dough if its too sticky to work with) 
    Once smooth, score the top into 16 sections then refrigerate for at least 30 minutes or until the dough is firm. 
    Place in the middle rack of your oven and bake for 40-45 minutes until set pale golden and the sides have set. 
    Remove from the oven and let cool for 10 minutes. Using a sharp knife, cut through the scores, wiping the blade in between cuts and let cool completely.
    Make the Glaze by combining all the ingredients together.
    * ( the rose water is optional as it can be overpowering for some, use sparingly) 
    The Glaze Should have a thick yet pourable consistency. Dip each wedge into the glaze and top with rose petals  
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ABOUT ME

Andrea Maldonado

Andrea Maldonado is a classically trained chef,a graduate of The Culinary Institute of America, Hyde Park, New York. She worked in a variety of New York City restaurants and high end catering companies. Andrea is an Initiated Priestess of Ochun in the Lucumi Tradition, High Priestess of the Deam Lux Coven and the Minoan Sisterhood. . Andrea is an avid reader, a lover of 1950’s fashion, red lipstick, winged eyeliner, a strong cocktail, having a good cackle- I mean laugh! With friends and enjoying all that life has to offer. Currently working on a bigger cookbook on more food magic, seasonal recipes and Sabbat meals.

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