Cooking By Moonlight

We build houses to protect us from the elements, dams to redirect rivers and even use chemicals to artificially enhance our food. So much goes into fighting nature that it is important to also learn how to work in harmony with the seasons and phases of the moon in order to feed body and spirit.

With your favourite wooden spoon, an open mind and generous heart you too can stir a little magic into your life with Cooking By Moonlight by author Karri Ann Allrich. Although it is not a vegetarian cookbook, many recipes contain "Moonlit Kitchen Tips" offering a vegetarian substitution making them more versatile.In Cooking By Moonlight each aspect of the moon's cycle is discussed offering suggestions on what to look for in a recipe, what ingredients to use during that time, blessings and food preparation tips. Learn how to develop your seasonal intuition. Enjoy the sensual experience of cooking with "love foods and practical magic" and understand how our food choices influence not only ourselves but the world around us.Included are sections on "Stocking A Moonlit Pantry", "Using Herbs and Spices Magically", "Lunar Lessons and Menus" as well as over 100 recipes to tempt you. Many of the mouth-watering recipes are very easy to prepare and come complete with serving suggestions. Cooking By Moonlight is more than just a collection of recipes but is a guide to enriching your entire culinary experience.Crab Cakes With Cranberry Orange SalsaCrab cakes are always a special treat - the perfect appetizer for a waxing or full moon celebration, in any season.

• 1 pound lump crabmeat, picked over
• 1 cup Italian-style seasoned bread crumbs
• Sea salt and freshly ground pepper
• Dash of cayenne pepper
• 2 large free-range eggs
• 1/3 cup mayonnaise
• 2 teaspoons Worcestershire sauce
• 1 tablespoon finely chopped scallions (white part only)
• 2 to 3 tablespoons canola or vegetable oil

Garnish

• Cranberry Orange Salsa (see recipe below)
• Fresh lime wedges

In a mixing bowl gently combine the crabmeat and bread crumbs. Season with salt, black pepper and cayenne pepper to taste. In a small bow, whisk together the eggs, mayonnaise, Worcestershire sauce and scallions and add to the crab, tossing lightly with a fork, only until the crab mixture is evenly moistened.Lay out a sheet of waxed paper to set the cakes on and divide the mixture to form 8 round crab cakes.In a large, heavy-bottomed skillet, heat the oil over moderate head and fry the crab cakes until they are golden brown, about 4 minutes on each side. Drain briefly on a paper towel.Garnish with a spoonful of the Cranberry Orange Salsa and a wedge of lime. Serve the crab cakes w!rm.Cranberry Orange Salsa

• 12 ounces fresh cranberries
• 2 oranges, peeled, pith removed
• 3 garlic cloves, peeled
• 1 red bell pepper, seeded, cored, quartered
• 1 red onion, peeled, quartered
• 1 teaspoon ground cumin
• 1 jalapeno or poblano chili, seeded, stemmed
• Dash of cayenne pepper
• 1/2 cup fresh cilantro, stems removed
• 2 tablespoons light brown sugar or honey
• Juice from 1 fresh lime
• Sea salt

Process (or finely chop) the cranberries and place them in a mixing bow. Process (or finely chop) the oranges and ad$ to the cranberries. Place the garlic, red bell pepper, onion, cumin, jalapeno and cayenne in the food processor and pulse/process (finely chop) for 1 minute.Add the cilantro, brown sugar and lime juice and continue to pulse/process until the cilantro is finely chopped. Stir this mixture into the cranberries and mix well. Season to taste with sea salt. Cover and chill until you are ready to serve.Serving SuggestionServe the crab cakes on a bed of mesclun salad greens. You can also serve the Cranberry Orange Salsa with a basket of tortilla chips.Moonlit Kitchen TipDuring cranberry seacon, stock your freezer with bags of fresh cranberries to have on hand through many moons.Makes 4 Servings