Cooking for Hermes

It is hotter than hell today in New York, even with air conditioning. I’m taking a break from a full day of cooking to write this and it’s a nice chance to sit own under a fan and rest my feet. I have deepest respect for the women in our ancestral lines who spent the majority of their time running a home, cooking, cleaning. I love to cook but don’t have to do so daily and I forget how exhausting it can be. It’s good to be reminded sometimes and I find it helps me connect more to my female ancestors overall.

Anyway, Hermes did us a good turn recently and asked for chicken. I divined to see if He wanted full sacrifice but the answer was no, cooking chicken for Him would suffice and since He always seems to approve of citrus dishes (especially sweets) when we offer them, I’m making lemon chicken. (I’ve included all the recipes below. He also wanted pie). Whenever I do a divination session, I ask if it’s ok to close the session. We literally could not close the divination until we’d worked out what meal to cook for Him. Unlike with sacrifice in our house, we’ll share in this meal too, unusual for us, but something He wanted.

So, in case anyone is interested, I wanted to share the recipes. Don’t poo-poo the vinegar pie. It’s an Appalachian dish, dating to the early 18th century, a poor-man’s lemon tart. It does not taste like vinegar at all, but like a lemon pie or tart citrus custard. So, give it a chance. You won’t be disappointed.

Lemon Chicken

Ingredients: 3 pounds of chicken or 4 breasts with bone.
4-6 lemons cut into slices
2 TBLS dried oregano
salt, pepper to taste

Preheat oven to 425 F. Rinse chicken and pat dry with paper towels. Coat bottom of baking dish with olive oil. Arrange lemon slices on olive oil. Combine spices and rub thoroughly over chicken. Place chicken skin side down over lemon. Bake 20 minutes. Turn chicken skin side up. Reduce heat to 350 F and continue cooking 35 minutes (longer if necessary but until chicken is very tender You can, if you wish, broil it for a few minutes to cook the skin).

 

Basic White Sauce and Creamed Spinach

Equal parts butter and all-purpose flour (about 1/3 stick of butter). Put it in a pan. Melt and whisk together. Add spices – since I’m doing this with spinach, I used red pepper flakes, salt, and nutmeg. Add at least two cups of milk – eyeball it. Add until you think you’ve added too much. Stir continuously until it thickens. Add spinach. Keep stirring – it WILL cook down and get creamy just when you think it won’t.

 

Oven-Roasted Potatoes

Two and a half pounds of all-purpose potatoes
1 TBLS salt, 1 tsp pepper, olive oil, 4 finely chopped shallots
3 large chopped garlic cloves.

Preheat oven to 450 F. Coat bottom of pan with 2/3 cup olive oil. Cut potatoes into quarters if they’re small, or dice them if large. Spread in a single layer on the oil. Add spices, shallots, and garlic. Toss thoroughly. Cook for 20 minutes. Turn and stir. Cook for another 25 minutes, stirring occasionally.

 

Vinegar Pie

4 eggs, 1 ½ cups white sugar, ½ cup butter melted (one stick), 2 TBS. apple cider vinegar, ½ tsp. cinnamon, ¼ tsp. nutmeg, 1 ½ tsp vanilla extract.

Preheat oven to 425 F. Combine everything and mix well with mixer. Pour into 9” pie shell. Cook 25 minutes. This WILL BE WOBBLY when it is done. Just relax. Let it cool before you cut it and it’ll firm up as it cools. LEAVE IT ALONE UNTIL IT IS COOL. Trust me on this one.

(I made a whole-wheat pie crust today for this, but you could use any type of pie crust. I have various recipes that I use and it just depends on how lazy I’m feeling. Lol).

Now I’m off to finish my prep for dinner.

About ganglerisgrove

Galina Krasskova has been a Heathen priest since 1995. She holds a Masters in Religious Studies (2009), a Masters in Medieval Studies (2019), has done extensive graduate work in Classics including teaching Latin, Roman History, and Greek and Roman Literature for the better part of a decade, and is currently pursuing a PhD in Theology. She is the managing editor of Walking the Worlds journal and has written over thirty books on Heathenry and Polytheism including "A Modern Guide to Heathenry" and "He is Frenzy: Collected Writings about Odin." In addition to her religious work, she is an accomplished artist who has shown all over the world and she currently runs a prayer card project available at wyrdcuriosities.etsy.com.

Posted on July 20, 2019, in devotional work, Uncategorized and tagged , , , , , , . Bookmark the permalink. 1 Comment.

  1. My mom makes a lovely Lemon Chicken using Myer Lemons (A Lemon/Orange hybred) which is wonderful!

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