Activities for Beltane

• Pre-heat the oven to 350F.
• In a medium skillet, cook bacon on medium heat until crispy.
• Remove from heat and set aside. Pour out grease and wipe skillet clean with a paper towel.
• Add in 2 tablespoons olive oil. Heat oven medium heat. Once hot, add in garlic and stir for 2-3 minutes until fragrant.
• Add in fresh spinach. Cook and stir for 2 minutes or until wilted. Lay crab meat out on a plate and scan for shells. Remove any crab shells from crab meat. Add in crab meat and stir.
• Add in 1 tablespoon of olive oil. Season crab meat mixture with onion powder, seasoning salt and Old Bay Seasoning. Stir and cook for 2-3 minutes.
• Remove from heat and set aside. Dice bacon and add to spinach mixture.
• In a large bowl, mix the cream cheese with an electric mixer until smooth.
• Add in crab mixture and stir to combine. Add in Parmesan cheese and stir well. Wipe mushrooms off with a clean paper towel.
• If the stems are still in the mushrooms, remove those and discard. (or you can dice up the stems, saute and add them to the filling)
• Add about 1 or 1.5 tablespoons of crab filling to each mushrooms cap.
• Top each mushroom with 1/2 teaspoon of shredded Parmesan.
• Line a baking sheet with foil.
• Brush 1-2 tablespoons of olive oil on to the foil.
• Put mushrooms onto the sheet and bake for 15 minutes.
• Place mushrooms on a paper towel lined plate. Let mushrooms rest for about 10 minutes before serving.

• Place 9 cups of watermelon cubes in a blender; blend on high until very smooth.
• Strain juice through a mesh strainer into a large pitcher.
• Pour the wine, vodka, triple sec, and simple syrup into the pitcher. Stir to combine.
• Mix the remaining 3 cups of watermelon cubes, the lime quarters, orange sections, and blueberries into the sangria. Chill for 4 hours before serving.

For the scones

• 1 Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• 2 In a large bowl, stir together the flour, lavender, leaveners, and salt.
• 3 Add the coconut oil, honey, Greek yogurt, and almond milk and stir until a craggy dough forms. Using your hands, press the dough together until it holds a ball shape.
• 4 Turn the dough out onto the prepared baking sheet and press it into a 1-inch thick disc. Cut the disc into 8 wedges and space the wedges 1-2 inches apart.
• 5 Bake for 12-14 minutes until fluffy and golden brown. Cool on a wire rack.

For the glaze

• 1 Whisk together the ingredients, adding 1 tablespoon of almond milk and more if needed to reach your desired consistency. Drizzle over cooled scones and serve.

• Beat the wine and egg in a medium bowl.
• Combine the flour, cinnamon, salt and sugar in a small bowl.
• Stir into the egg mixture. Let stand 30 minutes.
• Combine the honey and nutmeg in a small bowl.
• Heat 1/2 inch of the oil in a frying pan until hot but don’t let it get so hot it smokes!!
• Drop the batter into the oil 1 tablespoon at a time and fry until golden brown.
• Drain on paper towels.
• Dip into honey.

• Take your tortilla and wrap it into a cone shape. Make sure there is no hole in the bottom of the cone. Once wrapped, place a toothpick in it to hold it in place.
• Trim excess tortilla with scissors or any cutting utensil you have on hand.
• In the bottom of your cone, place one or two slices of pepperoni. This will help seal it even further.
• Put a layer of shredded cheese. We used mild cheddar but mozzarella would be good too.
• Put your sauce on top of the cheese and spread it around the cone if desired.
• Put a layer of pepperoni on top of the cheese and sauce.
• Put another small layer of cheese to seal all the ingredients in.
• Wrap your cone in tinfoil take care not to smash in the top too far.
• Place in the fire sitting upright if possible. Cook 5-7 minutes depending on the heat of your fire.
• Unwrap and enjoy!