Our evening honoring Beltane was fabulous, a perfect symbiosis of friendship, love and orgasme de la cuisine. Laughter and Celtic melodies billowed softly through the garden as I carefully selected fresh organic greens for the salad. My husband, accompanied by a few adventurous friends, found amusement by way of archery, practicing their skills on the target set-up on our property. We sampled hard apple cider from France and the U.K., along with superb wines from three continents known to excel at the art of wine making.
The evening ended with warm hugs and the strengthening of friendship bonds. Isn’t that what life is about…love? Sharing with those close to your heart, inviting them into your circle and cherishing their presence? These times carry within them the ability to fortify us as we navigate through our everyday lives. We are all faced with the mundane and the challenging, the moments when we feel alone or overwhelmed. Food nourishes our bodies while love nourishes our souls. The consequence of the two in combination is a fusion so inexplicable as to enhance one’s entire sense of well-being. It is a holistic experience.
How essential friendship to the furtherance of enjoyment, both expressed and felt, when consuming a delectable meal in loving community. One of my favorite languages in which to communicate is through that of the gourmand.
We shared with our friends an eloquent feast featuring Lamb, Lentil and Sorrell Stew with Fresh Herbs, accented by Baked Citron Asparagus with Garlic and Chives, a new variation to my Gluten-free Oat Bread recipe and an Organic Mixed Baby Green Salad. The piece de resistance was the Lavender-Honey (Goat) Cheesecake with Gluten-free Crust. Everything was wonderful, fusing all the satisfying components of masculine heartiness and feminine grace into one satiating meal.
It was divine.
And so my selections, generated by a slight of research and perusal through a newly-acquired Celtic folklore cookbook, were served. The main entrée was chosen for it’s multiple components of relationship to Beltane. Lamb was traditionally served at Beltane feasts of more ancient times. I chose lentils to represent the seeds of intention and as a symbol for all the seeds sown in the garden with the expectation of the harvest as yielded by the coming of the sun. (Beltane is a fire festival, and in literal translation, means “bright fire” as explicative of the turning of the season and moving out of winter’s hibernation.) Sorrell is prolific at the time of Beltane and inclusive in many recipes related to the celebration. Oats are representative of frolicking and feistiness, all of which are indicative of expressing the joys of fertility. Asparagus is a rather phallic-resembling vegetable and often listed in menu selections relating to Beltane for that reason. Dairy products, as are abundant during this time due to the many young one’s being nursed, are also incorporated into or have dishes centered around them. Honey and, of course, edible flowers of all sorts, are a well-known favorite. These are just a sampling…
If you are not familiar with it, sorrel is a spinach-type green with a slight lemon flavor. We grow it in our garden and presently have about three varieties from which to choose. It is wonderful in soups, stews and salads, a bit more delicate and flavorful than spinach. Among various vitamins and minerals, sorrel contains flavonoids, which have been associated with fighting cancer due to their powerful antioxidant properties. These antioxidants are also useful in supporting the immune system. Sorrell is useful in reducing inflammation in the nasal passages and respiratory tract, and as an adjunct to antibacterial therapy. It is also recognized and utilized for its diuretic properties.
We have Sorrel De Belleville (also called French Sorrel), Garden Sorrel and Sheep Sorrel. Since they are a perennial plant, we find new ones sprouting up each year. We love that.
Bon appétit!
Lamb, Lentil and Sorrel Stew with Fresh Herbs
4 oz. natural pancetta, sliced match-stick size
¾ c. organic shallots, chopped
2-3 T. organic garlic, minced (5 -6 cloves)
2# naturally-grown lamb stew meat
1/3 c. sherry fino
2 c. full-bodied red wine
3 fresh organic bay leaves, crumpled
1 t. fresh organic rosemary, chopped
2 t. fresh organic thyme leaves
½ T. flat leaf organic parsley, chopped
1 ½ T. organic fennel, chopped
1 c. Lentils du Puy (French Green Lentils)
32 oz. organic gluten-free beef broth
2-3 T. organic olive oil
Sea Salt
Fresh Ground Organic Pepper
20 – 30 petite-to-medium sorrel leaves of any variety
In a large stock pot, cook the pancetta slivers on medium-high heat until they get a bit crispy, then add the garlic and shallots. Sauté the pot contents until the shallots gain a bit of translucency, then add in the lamb stew meat. You may need to add a dab of olive oil to prevent sticking, so do if necessary. Keep cooking until the stew meat is browned on all sides, then pour in the sherry, wine and add the herbs. You can add sea salt and pepper to taste. I would start with about 2 t. of salt, depending on your tastes. If there is not enough liquid to cover the meat, add some of the beef broth. Bring the mixture to a boil, then reduce the heat to low and cover with a nice fitting lid. Leave the stew to simmer for one and one-half to two hours, stirring occasionally.
The meat should now be tender and you should have adequate liquid to accommodate, so pour in the lentils. However, keep in mind the expansion capabilities of lentils and add more broth as necessary to allow for this. Leave the lentils to cook about one hour. At that point they should be tender and if you need more liquid along the way, add a bit more broth when you do your occasional check-and-stir.
Serve warm and enjoy!
The best is yet to come…
©2010 Taylor Donovan
source: www.taylorstable.com
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