Imbolc Recipes

The Goddess Brigid

Merry meet all.

Imbolc is the Sabbat that focuses on dairy. Imbolc comes from Oimelc, or “ewe’s milk”. No food is more representative of dairy than butter- and milk. Homemade butter is ideal to make at this time of year because it has flavour and retains all the nutrients. Here you can learn how to make your own butter! Try making your own bread as well to enjoy with the butter. 

You wil need the following: 

  • Heavy whipping cream
  • A pinch of salt
  • A glass jar and lid that seals lightly
  • Prep time: 30 minutes
  • Total time: 30 minutes
  • Yield: 1 batch of butter


Allow the whipping cream to sit at room temperature overnight to let it ripen. Don’t leave it out more than 24 hours, or it might spoil. 

Pour the whipping cream into a jar, about two thirds of the way full. Tighten the lid so it’s sealed. Use a Mason jar for this task. Shake the jar for about thirty minutes. Check the jar periodically- if the contents are too thick, open the jar and stir the contents with a fork. The clumps will start to look yellow. This is your butter, which means you are done. 

If you aren’t using the butter immediately, then store it in the fridge. It will keep for a week before it spoils. Add flavour to the butter and help prevent early spoilage. Add a pinch of salt, herbs or honey. Add herbs that correspond to Imbolc. Allow the butter to chill after mixing it to form it into shapes for easier cutting. 

If you own a stand mixer, you can make this in your mixer. Pour the cream into the mixer’s bowl and since this gets splashy,  cover the bowl with a towel. Add a pinch of salt. Put your mixer on the lower setting and let it run for five minutes. The cream will separate and leave you with butter and buttermilk. You can use as much cream as you want. If you use the jar method, a cup of cream gives you half a cup of butter and a half cup of buttermilk. IF you use a mixer, you get a pound of butter and 2 cups of buttermilk. 


Carrots are an awesome root vegetable. They associate with the element of Fire with their warm sunny colour and the element of Earth since they are a root vegetable. 

  • 1 lb. raw carrots, cut into 1/4 inch circles
  • 1/2 stick butter
  • 1/4 C. brown sugar
  • Salt and Pepper
  • a dash of ground ginger
  • 1 tbps. chives
  • Prep time: 15 minutes
  • Cook time: 20 minutes

Melt the butter over low heat. Once it is all melted, add the carrots, sauteeing the carrots until they begin to get lighter in color. Add the brown sugar and stir till dissolved. Allow the carrots to simmer over low heat for a few minutes. 

Add the salt, pepper and ginger to taste. The ginger adds zing to the recipe. Top with the chopped chives. Serve this dish as a side dish or at a potluck. 

Blessings, Lady Spiderwitch 


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