One of my long term goals is a cookbook that focuses on the magical correspondences with each of the pagan Sabbath days, as well as other popular ritual types. Here is the first of my recipes!
This recipe features: Sage, apples, onions, & beef! It’s as simple as that.
Sage is an herb of protection, healing, wealth, and wisdom. It is also an herb used in relation to immortality through wisdom & years.
Apples have a healing energy, as well as that of love, peace, and earth magic. Apples commonly represent life, and similarly to sage, immortality themes. This is likely due to the ritual of burying apples for the dead to help them achieve immortality or return to life in a new incarnation.
Cattle were historically slaughtered around the time of Samhain, and thus I found it appropriate to use beef in a recipe for this holiday. Beef represents prosperity and grounding – thus it is great for a post ritual meal to help bring you down to earth!
Onions are widely accepted to have a protective energy, but also to symbolize endurance, prosperity, and stability.
Based on these various properties of each of the individual ingredients, I work magic around this recipe to embody the energies of wisdom, healing, grounding, prosperity, and protection. It is the perfect way to come down after working up some energy and getting near or even passing through the thinning veil.
This recipe is for two people, but obviously you can make more as wanted/needed!
- Two steaks (whatever cut you’d like)
- One large white/yellow onion
- About three apples (I used Macintosh)
- Dried or fresh sage
- Butter (about half a stick)
- Salt & Pepper (Celtic sea salt preferred)
The recipe is exceedingly simple, and a lot of it is going to be to taste! I don’t like to give precise amounts because I strongly believe in channeling your own kitchen witch magic to
- Chop up onions and apples and add to a pot with some of the butter. Begin to cook down slowly, stirring occasionally.
- While that is cooking, melt more butter in a separate pot and mix a bit of salt, pepper, and sage in. This should be a fairly strong flavor as this will be used to baste your steak. Once this is thoroughly mixed together, you can store it in a small container or leave it in the pot until you’re ready.
- Stir in some sage and salt to taste the apples & onions and continue to cook down.
- When the apples and onions are about done, season the steak with a bit of salt and pepper. If you want, feel free to add whatever other herbs or seasonings you see fit!
- Sear the steaks on both sides in a cast iron skillet if possible.
- Finish the steaks in the oven by broiling for about a minute or a bit more, then flipping and doing about another minute. Check with a meat thermometer for your preferred temperature, or kitchen witch it like Caine does and just know when it’s done!
Steak Doneness Remove from Heat at this Temperature Final Cooked Temperature Rare 130 to 135°F 130 to 140°F Medium Rare 140°F 145°F Medium 155°F 160°F Well Done 165°F 170°F
- Once you’ve pulled the steaks from the oven, baste them heavily in the sage butter and feel free to add any finishing salt if you’d like!
- Let the steaks rest for a few minutes before serving. Top with the cooked down saged apples & onions.
Delicious with red wine!!! We served this meal with crusty rosemary bread and roasted seasonal root vegetables. Turnips are especially significant at Samhain.
Sources: self-practice / common practice; A Druid’s Herbal, The Kitchen Witch’s Cookbook, & The Kitchen Witch.