Archive for the ‘Flowers’ Category

More ideas for celebrating the Mid Autumn festival or Festival moon cakes:

This full moon would be the best time of the year for making Moon Water for your ritual purposes all year around. Just leave water out in a bowl under the Full Moon all night to absorb the vibrations of the moon.

Try some sort of moon-oriented divination, like scrying (looking for images in a bowl of water).

Look at the year ahead and identify your special Moons, the times when the Moon is new or full in your natal Sun sign or moon sign. Make a pledge to celebrate these days in special ways. Or figure out your natal Moon sign or natal Moon phase (you can find directions on how to determine moon phase in Astrology for Yourself) and reflect on how this influences your life.

Recipe: Sweet Mooncake
From Chinese Seasons by Nina Simond

Filling
1/2 cup chopped dates
1 cup chopped dried apricots (softened in hot water for 1 hr before chopping) 1 cup sweetened flaked coconut
1 cup raisins
1 1/2 cups coarsely chopped walnuts

Crust
4 cups all-purpose flour
1 T baking powder
1 t salt 3 large eggs
3/4 cup sugar
3/4 cup unsalted butter, melted and cooled slightly
1 t vanilla extract
2 T water

Glaze
1 egg, lightly beaten
2 T water

To make the filling:
Combine the ingredients, mix well and divide into 24 equal portions.

To make the crust:
Sift together the flour, baking powder and salt. Using a large whisk or an electric mixer, beat the eggs with the sugar for about 10 minutes, until a ribbon is formed. Add the melted butter, the vanilla extract, the water and the dry ingredients and stir until a rough dough is formed. Use your hands to press the dough into a ball. Form the dough into a long snakelike roll about 1-1/4 inches thick. Cut into 24 pieces.

Preheat the oven to 375 degrees. Using your hands, press each dough section into a 3-inch circle, with the edges pinched thinner than the center. Place a portion of the filling in the center, gather up the edges of the dough to meet in the center and pinch to seal. Roll the cake into a ball and flatten it to a 3-inch round. Carve a decorative design on top or press the cake, joined edges up, in a lightly floured moon-cake mold. Invert the molded cake onto a cookie sheet. Continue until done. Arrange the cakes 1 inch apart on an ungreased cookie sheet. Prepare the glaze and brush the surface of each cake lightly with it. Bake the cakes for about 30 minutes until golden brown. Remove, cool and serve.

Source : http://www.schooloftheseasons.com/celmidaut.html

Mooncake recipe – A recipe for mooncakes, the Chinese snack traditionally served during the Moon or Mid Autumn Festival.

(Learn more about Festival moon cakes)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:

* Filling:
* 1 pound red azuki beans
* water
* 3/4 cup lard or oil
* 1-3/4 cups sugar
* Water-Shortening Dough:
* 2 cups flour
* 5 tablespoons lard
* 10 tablespoons water
* 1/4 teaspoon salt
* Flaky Dough:
* 1 cup flour
* 5 tablespoons lard
* red food coloring for design

Preparation:
Filling Instructions: Soak red beans in water to cover 2 hours. Drain and discard the water. Cover with 8 cups fresh water and bring to a boil, then simmer over low heat 1-1/2 hours or until skins open. Strain the beans and discard the skins. Place the strained beans in several layers of cheesecloth and squeeze out any excess water.
Place in a saucepan with the lard or oil and the sugar. Cook, stirring continuously, until almost all the moisture has evaporated. Let cool.

Dough Instructions: You will need 2 cups of filling for the mooncakes. Divide this into 20 portions and shape into balls.Mix ingredients for the water-shortening dough and the flaky dough separately until smooth. Divide each dough into 20 equal portions.
Wrap one portion of flaky dough inside each portion of water-shortening dough. Roll out each piece of dough, then fold in thirds to form three layers. Roll out again, and once more fold in thirds to form three layers.
Flatten each piece of dough with the palm of your hand to form a 3″ circle. Place one portion of filling in the center. Gather the edges to enclose the filling and pinch to seal. Place the filled packet in the mold, gently pressing to fit. Invert and remove the mold.
Dilute red food coloring with water and pour onto a damp paper towel on a plate. Take some food coloring onto the cookie-design stamp, then press on top of the mooncake.
Repeat process for remaining mooncakes. Arrange mooncakes on a baking sheet. Bake 20 minutes at 350 degrees. Let cool before serving.
Source : http://chinesefood.about.com/od/foodfestivals/r/mooncakes.htm

By: Phoenix Delray

See Also : Mooncake, Mid autumn festival, Festival moon cakes