Floral Cheese Pie
In the English countryside, from times long ago, it has been the custom at Imbolg to take three large cheeses and decorate them with flowers. The cheeses are placed on litters – also decorated with flowers and greenery – and carried through the village. A crowd of people follow behind the cheeses, singing, dancing, and playing instruments. The cheeses are carried to the church, are rolled three times deosil (sunwise) around the church, blessed, and broken up to distribute among all those gathered.
Elders are generally in bloom in late June or early July; their delicate blossoms make a very nice flavoring for this simple cheese pie.
6 cups farmers cheese (cottage cheese may be substituted) 6 egg yolks 1 ½ cups powdered sugar 1 ½ cups cream 1 cup candied fruit ½ cup slivered almonds ½ teaspoon grated lemon zest 2 sticks butter 3 teaspoons vanilla ¾ cup elder blossoms 1 small flowerpot
Do not pick your blossoms (see blossom substitutes below) until you are ready to prepare the pie; otherwise they are apt to wilt. Drain the cheese through cheesecloth and add curds to a large bowl. Beat in eggs one at a time. Add the sugar and blend well. In a large saucepan, heat the cream until near boiling and add the cheese mixture. Cook over low heat stirring constantly, until thick. Do not let it boil. Add the fruit, almonds, and lemon zest and set it aside to cool. Cream together butter and vanilla and stir into cheese mixture. Fold in elder blossoms. Line the flowerpot with cheesecloth, leaving enough of the cloth to fold over the batter. Fill the pot with the cheese mixture and cover. Refrigerate for several days. The whey will drip out the bottom of the pot, so be sure to place a pan underneath it to catch the liquid. When drained, carefully unmold (loosen) the pie with a knife. Remove the cheesecloth and smooth the sides with a hot knife. Serve.
Variations: Roses, marigolds, or other edible flowers may be used.
Associated Holidays: Imbolg, Beltaine, Midsummer.
From Celtic Folklore Cooking, by Joanne Asala