Full Moon Feast isn’t your typical cookbook. Instead of arranging food by category (salads and soups in the front, entrees in the middle, desserts at the end), professional chef and food activist Jessica Prentice follows the 13 lunar cycles of the agrarian year. Each of the 13 chapters reflects a separate cycle, and recipes incorporate the food available during that time. We’ve selected a few sumptuous recipes from the “Moon of Long Nights.” These dishes are hearty and filling, and perfect for your holiday table.

Pumpkin Mashed Potatoes
Serves 4 as a side dish, or more if part of a larger meal

4 cups (1 pound) chopped potatoes such as Yukon gold, washed and cut into big chunks

3 cups combined chopped sweet potatoes and butternut squash (or baking pumpkin), both peeled before chopping

½ cup butter

½ cup cream, sour cream, half-and-half, buttermilk, yogurt, crème fraîche, whole milk, or a combination

Nutmeg, grated

Pinch of mace, if you have it

Pinch of allspice, if you have it

Salt and pepper

1. Bring a pot of water to a boil. Steam the potatoes, sweet potatoes, and squash over simmering water until fork-tender.
2. Pour out the water and pour the vegetables from the steamer into the pan.
3. Mash the vegetables with a potato masher, fork, or whisk and add the butter, dairy, and spices until you like the consistency and flavor.

Shchi (Russian Peasant Soup)
Serves 4

¼ cup dried porcini mushrooms

1 cup boiling filtered water

2 tablespoons tallow, olive oil, or other fat

1 onion or 2 leeks, diced

1 stalk celery, diced

1 carrot, diced

2 cups shredded cabbage

2 cups diced tomatoes (canned is fine)

1 bouquet garni*

Sea salt and pepper to taste

1 quart beef broth

Meat from making beef broth or any leftover beef

Sauerkraut for serving

Crème fraîche for serving

1. Put the porcini mushrooms into a bowl, pour the boiling water over them, and let them rehydrate.
2. In a heavy-bottomed soup pot, heat the tallow or other fat. Add the onion or leeks and sauté until they begin to get translucent.
3. Add the celery and then the carrot to the pot and continue sautéing. Then add the cabbage.
4. Strain the mushrooms, reserving the soaking water. Mince the mushrooms and add them to the sauté.
5. When the cabbage has wilted, add the tomatoes to the sauté along with the bouquet garni and a generous pinch of sea salt and freshly ground pepper.
6. Bring the mixture to a simmer and cook for a few minutes.
7. Add the mushroom soaking water (except for the dirt that has settled to the bottom) and the beef broth.
8. Bring the soup to a simmer and cook covered, over low heat, for about 45 minutes.
9. Add the meat to the soup and heat through, then taste for salt and pepper. Add more until it is well seasoned. Add about a tablespoon of minced parsley or celery leaves, reserving a few for garnish.
10. Serve by putting a big dollop of sauerkraut in the bottom of each bowl. Ladle the shchi over the kraut, then put a dollop of crème fraîche on top. Sprinkle a little minced parsley or celery leaves over the top and serve.

*a combination of herbs common in French cuisine consisting of bay leaf, parsley, thyme, and sage

Cranberry Sauce
Makes 1 ½ cups

12 ounces fresh cranberries

2/3 cup maple syrup

½ cup water

Pinch of cinnamon and cloves (optional)

Honey to taste, if needed

1. Wash the cranberries and put in a pan. Pour the maple syrup and water over them, add the optional spices, and bring to a simmer.
2. Cook until the cranberries pop open, about 10 minutes. Remove from heat and cool for about 15 minutes.
3. Stir and taste. If it is too tart, add honey by spoonfuls, stirring until it is a little bit sweeter than you want because it will lose some of its sweet taste when you chill it.
4. Cool to room temperature, then refrigerate until you’re ready to eat.

Full Moon Feast by Jessica Prentice was published by Chelsea Green in 2006.

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Posted on Dec 21, 2006 at 11:30 AM
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