ABOUT OSTARA

Ostara (pronounced Oh-star-ah) is also called Eostre, Easter, Vernal Equinox, Spring Equinox, and the First Day of Spring. This is the time of year when day & night are equal, and heralds the return of longer days. Signifying when light triumphs over darkness.

In countries that are located in the Northern Hemisphere this is a time when seeds are planted. This relates to the neo-pagan philosophy of planting new ideas for the coming year.

Ostara/Eostre is the German Goddess of the Dawn/Spring. Ostara is one of the most important of all the Germanic holidays. Eostre symbols are the egg and the rabbit. The story behind this is that a white rabbit fell in love with Eostre and to demonstrate his love, he laid colored eggs everyday.

The rabbit symbolizes innocence and continuing fertility. The egg symbolizes birth and rebirth. Estrogen's root word is Eostre. The legend of the egg hunt comes from the fact that birds (chickens) were not as domesticated as they are now and in the spring our forefathers would literally have to hunt for the eggs.

The neo-pagan version of Ostara is a celebration of birth and new life. The time of year when death holds no power over the living. It is the return of the Goddess after her winter hibernation. It is the time of the year when the Goddess and God consummate their love. Many of the neo-pagan Ostara rituals have fertility implications and are largely sexual in nature.

Two other cultural Ostara celebrations are Greek and Christian: The Greek myth of Persephone also has it relates to Ostara. When Persephone returns in the spring, her mother's joy brings forth life once more to the world. Easter, which is celebrated on the first Sunday after the first full moon falling after Ostara. The Christianity version of Eostre also follows the rebirth pattern.

There are many versions of this ritual, many of which can be found in RavenWolf, Buckland and Starhawk. This version is one of my more original ones, thus being more personal, though this is the Readers Digest version, and some of it's elements have been left out purposely. Now you can decorate your altar with wildflowers and with eggs, etc. Though the following ritual has none of the above. It follows more along the lines of a fertility ritual, though it is not a Great Rite.

TOOLS: Sheathed Athame, Cauldron, earth (dirt), seed (of your choice, though we use Sunflowers), water, smudge stick, chalice, four yellow candles.

Open circle per your personal tradition. Have altar face towards the East, as Eostre is the Goddess of the Dawn. Place candles in the four directions, place cauldron and seed to the East, place earth to the North, water in chalice to the West, Smudge stick to the South.

Recipe from Wine Art - Recipe Booklet - 1992
Recipe for 4 litres and may be multiplied. All teaspoon measures are level.

INGREDIENTS
Dandelion Petals                8 cups
White Grape Concentrate	        10 oz
Water	                        1 gallon
Corn Sugar OR	                3lb
White Granulated Sugar	        2 1/2 lb
Vinacid R	                3 tsp.
Yeast Nutrient	                1/2 tsp.
Campden Tablets (crushed)       2
Grape Tannin                    1/2 tsp.
Wine Yeast
     Starting Specific Gravity should be 1.090
Acid                            4 g/l

METHOD: Use only dandelion petals. The green pieces will impart a bitter flavour. Put all ingredients except Water and Wine Yeast in primary ferment. Add 1/2 quantity of Water hot, stir to dissolve sugar. Add balance of Water cold. Cover with plastic sheet. When must is 21 - 23o C (70 - 75o F) add yeast. Stir must daily. Ferment 4 - 5 days or until S.G. is 1.030. Strain out pulp through nylon straining bag and press. Siphon into carboys or gallon jugs and attaches fermentation locks. Rack in 10 days and again in one month. If necessary, fine with recommended Finings. When wine is clear and stable, bottle.

• 1 9-in pie crust, unbaked
• 3 eggs, beaten
• 8 oz pkg. of Swiss cheese slices
• 1/2 tsp. salt
• 2 tbs. flour
• dash pepper
• 1 c milk
• dash nutmeg
• 1 small onion, sliced and sautéed lightly
• 10 oz pkg. frozen spinach (chopped) or broccoli, cooked and drained

Cut cheese in strips. Toss with flour. In piecrust, alternate layers of onion, spinach (or broccoli) and cheese, ending with cheese layer. Mix milk, eggs, and spices. Pour into crust. Bake at 350 degrees for one hour or until toothpick comes out clean.

Hot Cross Buns are traditionally served on Good Friday (the Friday before Easter) and during the Lenten season, but they are good anytime. This recipe will make 2 1/2 dozen buns.

Have the water and milk at 110-115 degrees F. In a large mixing bowl; dissolve the yeast in the warm water. Add the warm milk sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth. Add the eggs, one at a time, beating the mixture well after each addition. Stir in the dried fruit and enough flour to make soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).

Punch the dough down and shape into 30 balls. Place on greased baking sheets. Using a sharp knife, cut a cross (or X) on the top of each roll. Cover again and let rise until doubled (about 30 minutes). Beat the water and egg yolk together and brush over the rolls. Bake at 375-degrees F. for 12 to 15 minutes. Cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.

ICING: Combine 1 cup confectioners' sugar, 4 teaspoons milk or cream, a dash of salt, and 1/4 teaspoon vanilla extract. Stir until smooth. Adjust sugar and milk to make a mixture, which flows easily.

To decorate this pretty Easter crown, you will need 5 colored eggs but they must be UNCOOKED. Be sure to use non-toxic dyes as you color them.

In a large mixing bowl, combine 1-cup flour, sugar, yeast, and salt. Add the milk and butter and beat with an electric mixer for 2 minutes on medium. Add the eggs and 1/2-cup flour and beat on high for 2 minutes. Stir in the fruit, nuts, and aniseed, mixing well. Stir in enough remaining flour to form soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, turning once to grease the top. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).

Meanwhile, color 5 eggs (leave them uncooked) with non-toxic dyes. When dry; lightly rub them with vegetable oil.

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