Mabon Rituals

MABON RITUAL

THE ALTAR

• Cauldron or mixing bowl
• Mabon | Autumn Ritual Kit
• Candle holder
• Anointing oil
• Lighter or matches

THE RITUAL

1. Set up your Mabon altar.

2. Place the charcoal tablet in your Starry Sky Incense and Resin Burner and light the edges of the charcoal tablet with your lighter or match. The disc should light, crackle and move across the surface of the disk.

3. Once the disk is red hot, pour some of your Mabon Resin Blend onto the charcoal tablet and add more as needed to keep the smoke moving.

4. Once enough resin is placed, close the Starry Sky Incense and Resin Burner and use the smoke to cleanse around yourself, your altar and space while reciting:

FRESH PUMPKIN PROSPERITY PUDDING CAKES

Serves 6 - Ingredients: 

• 1/4 cup (50g) organic white cane sugar, plus more for ramekins
• 1 cup (130g) all-purpose flour
• 1 tablespoon unsweetened cocoa powder, plus more for serving
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon kosher salt
• 1 cup (245g) freshly roasted pumpkin puree
• 1 tablespoon molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 6 tablespoons unsalted butter, melted, divided
• 1/3 cup mini chocolate chips
• 6 teaspoons light brown sugar
• 1/4 cup (59ml) hot water
• Sweetened whipped cream, or vanilla ice cream, for serving

Step 1: Preheat the oven to 176 degrees. Spray size 8-ounce (118ml) ramekins with cooking spray; sprinkle with sugar until coated, tapping out the excess. Put the ramekins on a baking tray. 

Step 2: In a small bowl, whisk together the flour, cocoa, baking soda, pumpkin pie spice, and salt. In a medium bowl, whisk together the pumpkin, sugar, molasses, egg, vanilla, and half of the melted butter until combined. Add the flour mixture to the wet ingredients and fold with a large rubber spatula until just combined; add the chocolate chips and mix. 

Step 3: Using a large ice cream scoop, divide the mixture among the prepare ramekins. Using a small spoon, smooth the surface of the batter in each ramekin. Sprinkle 1 teaspoon of the brown sugar over the top of each pudding. Whisk the remaining butter into the hot water, and pour about 4 teaspoons over the top of each pudding.

Step 4: Transfer to the oven and bank until risen and firm and the surface is beginning to crack, 25 to 30 minutes. A toothpick inserted into the center should come out clean.

Step 5: Let stand for about 10 minutes before serving with a dollop of whipped cream or vanilla ice cream and a sprinkle of cocoa poweder on top. 

ROASTED VEGETABLE & BARLEY BALANCING SALAD

Serves 4 to 6 - Ingredients:

• 3 cups (710ml) low-sodium vegetable broth
• 2 cloves garlic, trimmed
• 1 cup (200g) pearled barley
• 6 ounces (170g) green beans, trimmed and cut into 1-inch (2.5cm) pieces
• 2 large shallots, sliced
• 1 small yellow bell pepper, about 6 ounces (170g), stemmed, seeded, and sliced into 1-inch (2.5cm) pieces
• 1 small red bell pepper, about 6 ounces (170g), stemmed, seeded, and sliced into 1-inch (2.5cm) pieces
• Extra-virgin olive oil, for roasting, plus 79ml cup
• Kosher salt and freshly ground black pepper, as needed
• 1 tablespoon white wine vinegar
• 2 teaspoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 3 cups, about 3 ounces (85g), baby arugula leaves

Step 1: Preheat the oven to 204 degrees.

Step 2: In a medium saucepan over medium-high heat, bring the vegetable broth and garlic cloves to a boil. Stir in the barley, reduce the heat to a simmer, cover, and cook until the barley is soft and liquid is absorbed, about 30 minutes. Remove from heat and let stand for 5 minutes to absorb any liquid still left in the pan.

Step 3: Meanwhile, put the green beans, shallots, and peppers on a baking sheet and drizzle with olive oil. Season with salt and pepper and toss well to coat. Transfer the pan to the oven and roast until veggies are browned, turning once, but still crisp tender, about 20 minutes.

Step 4: While the veggies roast, in a small bowl, whisk the vinegar, lemon juice, mustard, and honey together until combined. While whisking, slowly add the 79ml cup olive oil until well blended. Season the dressing with salt and pepper.

Step 5: Remove the garlic cloves from the cooked barley and transfer them to the bowl of dressing. Using a fork, smash the cloves into the dressing until they are broken up; whisk the dressing well.

Step 6: To assemble the salad, put the warm barley and roasted veggies in a large bowl and drizzle the dressing over them; toss well to coat completely. Taste and absorb. Arrange two and a half cups of the arugula on a serving platter and mound the barley salad over the top. Scatter the remaining arugula over the barley and vegetables and serve immediately. 

There are many ways to celebrate Mabon and we've made it easy for you to find inspiration and ideas with our blog on Celebrating Mabon in the Southern Hemisphere! What will you manifest this Mabon in 2023?

*Safe witches are clever witches, never leave a flame unattended and always be prepared to safely put out a fire if needed.

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Written by Melissa Belle, Tragic's Witchy Consultant.