Mabon Recipes and Foods

September 9, 2024
Estimated Read Time: 15 Minutes

As the wheel of the year turns to Mabon, we find ourselves at the height of the harvest season. The days and nights balance perfectly, reminding us to pause and reflect on the abundance around us. Mabon is a time for gathering, sharing, and giving thanks for the bounty the earth provides. It’s a celebration of the fruits of our labor—both literal and metaphorical.

In this blog post, you’ll find a list of traditional Mabon foods and drinks, followed by a selection of recipes inspired by these ingredients. These recipes will help you craft a feast that embraces the season’s rich, earthy flavors and nourishes both body and spirit.

Whether you’re planning a large gathering or a quiet meal, these dishes will guide you in celebrating Mabon with gratitude and joy. Let’s explore the delicious possibilities the harvest has to offer.

Herb Roasted Chicken

Ingredients

• whole chicken
• 2 lemons, cut into chunks (unpeeled)
• one onion, cut into chunks
• handful of fresh herbs: rosemary, thyme, and lemon balm are best!
• half stick of salted butter
• generous amount of salt and pepper

Directions

1. Preheat oven to 350 degrees.
2. Rub salt and pepper all over the chicken, inside and out.
3. Squeeze a lemon chunk into the chicken’s cavity and then stuff the lemon chunks, onion pieces, and fresh herbs into the chicken. Tie the legs closed.
4. Set on pan and bake at 350 degrees. 20 minutes per pound. (To an internal temp of 165)
5. When there’s 40 minutes left on the chicken (or before the chicken skin gets too crispy/burns), melt your butter and pour over the chicken. Return to the oven.
6. Every 10-15 minutes following, baste the chicken with the juices in the pan.
7. Remove from oven and let cool. Carve and serve.

Source: https://otherworldlyoracle.com/mabon-foods-recipes/

Pork & Apple Hot Pot

Ingredients

• 3 tablespoon olive oil
• 3 onions, peeled, halved, and sliced into half moons
• 9 slices bacon
• 1/2 cup flour
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon cardamom
• Salt and pepper
• 6 pork chops(loin or shoulder)
• 4 granny smith apples, peeled, cored and thinly sliced
• 3 c apple juice

Directions

1. Preheat the oven to 350F (170C). Heat the oil in an oven proof pot such as a dutch oven and cook the onions over medium heat for about 10 minutes until soft. Remove the onions to a separate bowl.
2. Slice your bacon into small pieces and add to the pot. Cook until the pieces start to crisp up. Remove the bacon to the same bowl as the onions and mix them together.
3. Put the flour, cinnamon, cloves, cardamom, salt, and pepper into a shallow dish and gently whisk to combine. Add the pork chops two or three at a time and coat the pork in the seasoned flour. Shake off the excess flour, and sear the pork in the pot for a couple of minutes per side and remove to a plate. Repeat until all the pork is seared.
4. Tip the remaining flour into the pot and give it a whisk until it soaks up the oil. Slowly add in the apple juice, whisking it with the flour after each addition to get rid of any lumps.
5. Add half of the onion bacon mixture back to the pot, then three of your pork chops, followed by half the apples. Repeat the layers again.
6. Pop the lid on the pan and put the whole thing in the oven to do its magic for three hours. Your pork will be tender and the apples and onions will be soft.

Source: https://awesomeon20.com/recipes-to-celebrate-mabon/

Herbs of Protection Poultry Seasoning

Ingredients

• 2 teaspoon dried sage
• 1-½ teaspoons dried thyme
• 1 teaspoon dried marjoram
• ¾ teaspoon dried rosemary
• ½ teaspoon ground nutmeg
• ½ teaspoon ground black pepper

Directions

1. Add all ingredients to a jar and stir or shake to combine.
2. Hold the jar in your hands, and infuse the mix with your intention.
3. Store in an air tight container until ready to use. 

Source: https://awesomeon20.com/recipes-to-celebrate-mabon/

Mabon Stew

Ingredients

• 1/2 Lg Yellow Onion
• 2 Med/Lg Parsnips
• 4 Med carrots (or 2 Lg ones) 
• 2 Sm/Med Russet Potatoes
• 3 Golden Delicious Apples (Others work, but would alter the flavor; 3 makes the base rather appley. If that’s not something you’re into, use 1 or 2 instead. Pears could also be substituted.) 
• 1 Med Butternut Squash
• 1 Lg Zucchini
• 4 Lg White Mushrooms
• 1 15oz tin stewed Tomatoes
• 1 15oz tin Pumpkin puree Enough oil to lightly coat the bottom of your stew pot

Spices

• 1 Tsp Fresh-ground Black Pepper
• 1Tsp Granulated Garlic
• 1Tsp Ground Cinnamon
• 1 Tsp Dried Parsley
• 1 Tsp Dried Basil 
• 1/2 Tsp Ground Cumin

Directions

1. Roughly chop the 1/2 Onion
2. Place the stew pot on the burner, setting it to a medium heat.
3. As it heats, pour in a light layer of oil, just enough to coat the bottom of your pan.
4. When the oil has heated a bit, add the onions you just chopped with a pinch of salt.
5. While waiting for the onions to cook, it is time to chop your root vegetables and squash. This is the parsnips, carrots, butternut squash, and potatoes.
6. When working with butternut squash, you want to peel the tough skin off before it goes in the pot. Otherwise you have to deal with it later and no one wants that. I would say to put the butternut and potatoes in before the parsnips and carrots, as they take longer to cook.
7. Butternut instructions: After you’ve cut open the squash, scoop the seeds and stringy fibers out. You can roast the seeds, of you’d like and generally treat them like pumpkin seeds. Then, peel the squash. Again, because my peeler was a bit dull, I quartered my squash, lengthwise (cut in half, then half again). That lets the peeler have an edge to latch onto. After you’ve done this, it’s time to cut the squash into pieces. It’s up to you on sizing, but most pieces ended up being about two bites.
8. Wash the potatoes then chop them into roughly the same size as the squash. They’ll be going in at the same time and will need to cook at the same speed.
9. Add the squash and potatoes to the pot to brown, stirring them into the onions. Cover pot with lid.
10. Peel and chop the carrots and parsnips. They’re going in next, as they are the second hardest element being added. Note: peel away from you
11. Add carrots and parsnips to the pot, stirring them into what is already cooking. Add some water (2-3 inches in the bottom of the pot works well). Replace lid.
12. Wash your zucchini and mushrooms. Use a wet paper towel to wipe off the mushrooms. They absorb water and will get mushy.
13. Cut the mushrooms and zucchini to about the same size as the carrot and parsnip pieces. Be aware that zucchini breaks down when stewed.
14. Add zucchini and mushrooms to the pot, stirring occasionally. Add more water (about half-way up the pot, should do). Replace lid.
15. Wash your apples, running them under the water. Chop your apples smaller than the other ingredients so far added. They are going to cook down and become part of the sauce.
16. Add the apple pieces to the stew pot. Stir in with everything else.
17. Open the tins of stewed tomatoes and pumpkin puree.
18. Add tomatoes and pumpkin slowly, stirring in if you can. You might need to rinse one or both tins with water to get everything out.
19. Add all the spices previously listed (pepper, parsley, garlic, cumin, cinnamon, and basil), stirring everything together. Add water, ideally covering the pot’s contents. Make sure you leave enough room in the pot for it to bubble so it doesn’t overflow.
20. Set a timer for 30 minutes. You’ll need to stir the pot every half hour for the duration of cook time.
21. I let it boil at medium heat for about 2 hours, lowering it to the midway mark between low and medium. You can stop there, or continue letting it simmer for up to 6 more hours.

Source: https://www.theamazingplantproject.com/blog/2018/10/13/mabon-stew

Apple-Acorn Squash

Ingredients

• 2 acorn squash, halved and seeded
• ½ cup apple juice
• ¼ cup butter, melted
• ¼ tsp. nutmeg
• 2 Tb brown sugar, packed
• 1 tsp orange zest 2 tart apples, cored and sliced

Directions

1. Place squash cut side-up in a 13” x 9” baking pan; pour apple juice on top and set aside. 
2. Combine butter, nutmeg, brown sugar and zest in a bowl. 
3. Divide apple slices evenly among squash halves; pour butter mixture over apples.
4. Cover and bake at 375* for 45 to 50 mins.

Source: https://autumnearthsong.com/2011/08/31/mabon-recipes/

Mabon Marigold Honey Wheat Bread

Yield: 2 loaves

Ingredients

• 2 c. warm water
• 1 Tbs. active dry yeast
• 1/3 c. Marigold honey
• 3 c. white whole wheat flour
• 1 tsp. salt
• 6 Tbs. melted butter, at room temp or just barely warm
• 3 ½ c. bread flour + a little extra

Directions

1. After baking: ~½ Tbs. butter, melted for brushing on top of loaf after baking (optional).
2. Dissolve the yeast in the warm water. Using a wooden spoon, add honey and mix well.
3. Stir in the whole wheat flour, salt, and butter. Add in the bread flour in ~ 3 batches…you may have to work the last bit in with your hands.
4. Turn the dough onto a lightly floured countertop, and knead for ~10 minutes, or until dough is smooth and elastic. Form into a ball. Lightly oil a large bowl and place dough in, turning once to get a thin coat of oil all around. Cover with plastic wrap and set aside until doubled in size, ~1 hour.
5. Punch down the dough, then turn out of the bowl. Cut in half, and place in two greased loaf pans. Allow to rise again until doubled in size.
6. Preheat oven to 375° F and bake for ~30-35 mins., or until golden and fragrant. Immediately after you remove  from the pans (while still warm),  brush the tops with some melted butter, if using. Allow to cool in pan for ~10 minutes before transferring to wire rack to finish cooling.

Source: https://www.allroadsleadtothe.kitchen/2010/09/mabon-marigold-honey-wheat-bread-spiced.html

Spiced Apple Butter

Yield: ~1 pint. This can be made either in a pot or in the crockpot.

Ingredients

• ~2 lbs. apples, peeled, cored & quartered
• ½ tsp. pure vanilla (or ½ of a vanilla bean)
• 1/4 c. brown sugar
• big pinch ground cinnamon
• good grating of nutmeg
• small pinch of ground cloves
• few pieces of crystallized ginger
• 1 whole star anise big pinch sea salt

Directions

1. Place the apples and the vanilla in a crockpot (this amount fits in a small 2 qt. pot), cover and cook on low for 4½ hrs.
2. Lift lid and smash the apples up a bit with a fork or spoon.  Add all of the seasonings.  Replace lid and cook on high for another 4 hours or so…until dark and thick.  Warning!…your house will smell irresistible to all who pass by and get a whiff!
3. Remove the star anise, the blend it all up with an immersion blender or in a stand up blender (carefully…it’s hot!!) to get a smooth butter.  Store in a sealed jar in the fridge.

Source: https://www.allroadsleadtothe.kitchen/2010/09/mabon-marigold-honey-wheat-bread-spiced.html

Rosemary (or Thyme) Honey

Ingredients

• Honey
• Thyme or Rosemary

Directions

1. Place a bunch of rosemary (or thyme) into a clean glass jar. 
2. Heat some honey until it is just warm and pourable. 
3. Pour over herbs. That’s it!

Source: https://www.allroadsleadtothe.kitchen/2010/09/mabon-marigold-honey-wheat-bread-spiced.html

Bread Cornucopia

A cornucopia is one of the most prominent symbols of the season. One way to incorporate it into your fall harvest celebrations would be to get a wicker horn to use as a centerpiece for your dining room table. Alternatively, you could make a horn out of dough. To make a horn-shaped Mabon bread:

Directions

1. Mix two cups of warm water with a quarter cup of sugar and 14g of dry active yeast — then let it react for about five minutes
2. Add half a cup of oil, six cups of flour, and some salt into the mix, then knead until it stops being sticky
3. Transfer the dough into an oiled container, then cover it with a cloth rag and let it rest for about an hour
4. Make a cone out of aluminum foil, then stuff it with more foil to make it keep its shape
5. Remember to turn the pointed end of the cone up and slather the whole thing with oil or butter
6. Roll the dough out over some flour and divide it into strips, then wrap those around your foil base
7. Brush some egg wash over the whole thing and bake until golden

Once your cornucopia is done, you can fill it with fresh grapes or baked seasonal veggies. Alternatively, you can make a cheese and apricot dip by following the recipe in this video that is shown above.

Mabon Baked Apples

Ingredients

• 4-6 apples (Gala and Fuji are best), cut in half, seeds removed.
• Raisins
• Ginger, fresh
• Cinnamon
• Cardamom
• Cube of butter for each apple
• Cane sugar, Honey or Maple Syrup Fresh Cream, Yogurt or Ice Cream to serve (optional)

Directions

1. In each hole of the apple, add a cube of butter, a few raisins, some fresh grated ginger and a pinch each of cinnamon and cardamom. Try other spices instead like nutmeg, anise, or cloves. If you have apple pie or pumpkin pie spice you could use those, too. You might like dried currants or cranberries instead of raisins.
2. Once you’ve made your combination and stuffed the apples with spices and butter nestle the apples close together in a baking dish. Sprinkle them with sugar or drizzle them with honey or maple syrup. Then pour about one inch of water into the pan (not on the apples).
3. Bake the apples for about an hour. Check them after 30 minutes to be sure there is still liquid in the pan, if not, or if it is getting low, add some more. 
4. Finish cooking the apples, turn off the oven and leave them inside until the oven cools off.  Serve them as is, with their own sauce, or add something cool and creamy to go alongside.

Source: https://jenncampusauthor.com/mabon-apple-magic-recipe/

Hot Apple Cider

Ingredients

• 6 cups apple cider
• 1/4 cup real maple syrup
• 2 cinnamon sticks
• 6 whole cloves
• 6 whole allspice berries
• 1 orange peel, cut into strips
• 1 lemon peel, cut into strips

Directions

1. Pour the apple cider and maple syrup into a large stainless steel saucepan.
2. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
3. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
4. Remove the cider from the heat. Discard the spice bundle.
5. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

Source: http://jessicajewettonline.com/planning-a-mabon-feast

Buckeye Candies

In the midwest, the Buckeye tree, or aesculus glabra, flourishes. It’s part of the horse chestnut family, and although the nuts are toxic to anyone who’s not a squirrel, it’s a very prolific and abundant species. The small brown nuts, which begin dropping in late August, have been used for many years in some traditions of folk magick.

The Buckeye is associated with prosperity and abundance. Why not whip up a batch of Buckeye candies for your Mabon guests, and share your wishes for a bountiful harvest with your friends? This recipe has been popular in Ohio – the Buckeye state – since the 1920s.

Ingredients

• 1 16-oz jar of creamy peanut butter
• 1 pound bag of confectioner’s sugar
• 1 C stick butter, softened
• 1 tsp vanilla
• 1 12-oz bag of chocolate chips for dipping

Directions

Combine peanut butter, butter, and vanilla together and cream until smooth. Add the confectioners sugar a little bit at a time until you’ve gotten it all mixed in. It should produce a really heavy, thick dough. Roll this into small balls (one inch diameter or less) and place them on wax paper. Chill in refrigerator until firm – if they get warm, they tend to get soft, like the ones in the photo above.

Melt the chocolate chips in a double boiler over low heat. Use a toothpick or bamboo skewer to dip each peanut butter ball into the chocolate — be sure to leave a bit of the peanut butter showing at the top, so you get the brown-and-black look of a real Buckeye! Return the balls to the wax paper and allow to cool. Keep in an airtight container until ready to serve.

The great thing about these candies is that because the Buckeye is associated with prosperity and abundance, you can use this for magickal purposes. As you mix and blend the ingredients, focus your intent on abundance, so that you can share it with your friends and family.

Source: https://www.learnreligions.com/mabon-recipes-4142766

Enjoy!

Check out our other articles:
Wiccan Holidays – Mabon
Kitchen Magick for Beginners
Sigils for Newcomers
Jar Spells Made Simple
Get to Know Your Familiar
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