Magical Food for Love

Feb 9th, 2018 | By | Category: Articles, Books for Pagans, Books for Witches / Wiccans

Magical Food for Love

magical food love rachel patterson kitchen witch

Love doesn’t just cover the romantic kind it also includes friendship and families.  Just getting a group of friends or family together for a feast or just a pizza in front of the TV bring love into your home and your life but you can add a little bit of magic if you tailor your food choices with the right intent.

Foods for love:

Anise, apple, apricot, avocado, banana,  basil, beetroot, brazil nut, cardamom, chocolate (obviously!), cinnamon, cherry, chestnut, clove, coriander, fennel, fish, ginger, guava, honey, lemon, lime, mango, marjoram, milk, nectarine, orange, papaya, passion fruit, peach, peas, pineapple, pine nut, pistachio, poppy seeds, quince, raspberry, rhubarb, rose, rosemary, strawberry, sugar, sweet potato, thyme, tomato, vanilla and wine!

Chocolate Truffles

I just had to go with chocolate for the intent of love and these are really easy to make and can be tailored to your own tastes by adding in your own flavourings.

For the ganache:

250g/9oz dark chocolate, broken into pieces

20g /½ oz butter, diced

250ml/9 fl oz double (heavy) cream

For the coating:

250g /9oz dark chocolate, broken into pieces

What you are actually making here is a chocolate ganache which can also be used to fill tarts and pies.

Heat the cream in a bowl over a pan of simmering water until the cream starts to simmer, keep an eye on it because you don’t want it to boil it just needs to be warm enough to melt the chocolate.    When it starts to bubble around the edges remove the pan from the heat and add the chocolate and butter.  Stir until the chocolate has melted and the ingredients are all combined.

At this point you can add in any flavouring such as:

3 tablespoons of black coffee

Teaspoon of vanilla extract

3 tablespoons of alcohol such as rum or whiskey

Pour the mixture into a baking tray lined with baking parchment and pop in the fridge for half an hour to an hour.  Keep an eye on it, you want it to set but not rock hard, you need to be able to mould it into shape.

Remove from the fridge and using a teaspoon scoop out balls of the chocolate ganache then roll them in your palms to make perfect ball shapes (OK not really perfect, just roundish is good enough).    Pop them on a tray lined with baking parchment and when they are all done put them back in the fridge for a further 15/20 minutes.

To make the coating put the second lot of chocolate pieces into a bowl over a pan of simmering water and stir until melted.  You can do this stage in the microwave but zap it for short bursts and keep checking because it is easy to burn.

Now you need to drop each chocolate ganache ball into the melted chocolate, roll it around then lift it out.

At this point you can keep it simple and set the truffles onto clean baking parchment to set or you can add extra such as crushed nuts, chocolate nibs, coloured sugar, salt flakes, edible flower petals, a dusting of cinnamon or be creative.

Rosemary Conserve

This can be used in the same way you would honey and can be made with other herbs such as borage, sage and thyme.

500ml/1 pint rosemary sprigs

500ml/1 pint water

Juice 1 lemon

400g/1 lb sugar

Wash the rosemary sprigs and pop them into a saucepan with the water, bring to the boil and then simmer for five minutes, take off the heat and leave to cool.  Strain the liquid back into the saucepan and add the lemon juice and sugar.  Slowly heat and stir until the sugar dissolves, then boil rapidly for 6-7 minutes until the syrup starts to thicken.  Pour into warm dry jars and seal with lids when cold.

 

rachel patterson kitchen witch

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