The Autumnal Equinox is September 21, which bids good bye to the dog-days of summer and heralds in the crisp fall weather. In the Celtic calendar, the celebration of Mabon is also on this day. Feasting is in order and dishes to celebrate the changing of the seasons typically incorporate fowl, squash, apples, grapes and wine. Any good Mabon feast will have a combination of these ingredients!
This dinner would not be complete without a crisp, cold cider or beer, or of course, some fine white wine.
Chicken Chardonnay
Note: To jazz up the meal up, try using 3 Cornish game hens or one large capon instead of a chicken. Capons are castrated roosters and tend to have a higher fat content because they are not as active as the normal rooster.
Ingredients
- 4 skinless chicken thighs and 2 skinless chicken breasts, all cut into small pieces
- 2 tablespoons of butter
- 1 cup of chicken broth
- ½ cup of white wine
- ¼ tablespoon of mace (the outside of a nutmeg shell)
- ¼ tablespoon of cinnamon
- ¼ tablespoon of ground cloves
- Salt and Pepper to taste
- 2 teaspoons of white wine vinegar
- ½ cup of breadcrumbs
Directions:
- In a frying pan, brown the chicken pieces in the butter for about 10 minutes, depending on the size of the chicken pieces. Add more butter to the pan if necessary to prevent the chicken from sticking. Once browned, add the wine, broth, spices, and salt and pepper to taste. Simmer uncovered for 30 minutes.
- Then in a small bowl, add some of the sauce and mix with the breadcrumbs and vinegar to form a light paste. Return this paste to the saucepan and combine well with the chicken until all the sauce is slightly thickened. Serve with the acorn squash below, or simply with a side of potatoes or even over whole grain rice.
Honey Pecan Acorn Squash
An attractive side-dish that is both a feast for the eyes and the palate!
Ingredients
- 2 acorn squash
- Olive oil
- Salt to taste
- 3 tablespoons of unsalted butter
- 1 medium yellow onion, chopped
- ¾ cup of pecans, chopped
- 1 teaspoon of dried oregano
- ¼ cup of honey*
- ½ teaspoon of ground pepper
Directions:
- To begin, cut each acorn squash in half crosswise and scoop out the seeds. Lightly brush the outer rims with olive oil and sprinkle the inside with salt. Turn the halves cut-side down on a baking sheet and bake for 20 minutes at 400 degrees.
- While baking, melt 1 tablespoon of butter in a sauté pan, adding the onion. Cook for several minutes, then add oregano and pecans, sautéing for about another 3 minutes. Remove the pan from the heat, then stir in the remaining butter, honey and ground pepper. Mix well, then spoon this mixture into each of the squash shells.
- Finally, bake the squash mixture in the oven for another 15 minutes (right-side up) until the squash is quite tender. Serve alongside the Chardonnay Chicken or alone as an appetizer.
*Light maple syrup may be used as an alternative to honey.
