Celebrate May Day With These 5 Scrumptious Recipes
Every first day of May is the International Workers' Day, also called Labour Day. After working hard the whole year, you deserve a little (or a lot!).
History of May Day
May Day is an ancient festival of spring, still celebrated in some European cultures, marked with singing, dancing, and lots of cake. The connection between May and International Workers’ Day began in the United States of America in the 19th century. This was as a result of the Industrial Revolution that advocated for better working conditions. At the time, thousands of men, women, and children were dying every year due to poor working conditions and long hours.1
The Federation of Organized Trades and Labor Unions, which was later renamed the American Federation of Labor (AFL), organized a convention in Chicago in 1884. The convention proclaimed that the legal day's labor will be eight hours a day from May 1, 1886. In 1989, the Socialists and Communists selected May Day to mark the Haymarket affair in Chicago.2
Although May Day didn't start as International Workers’ Day, it is now an official holiday celebrated by 66 countries as a workers’ holiday. However, it is ironic that it is not officially recognized in the U.S, although it originated there.2
So, how do you celebrate May Day? Get out, make a bonfire, and dance around a maypole. But a celebration isn't complete without food, and if you're at a loss on what to make, try these May Day recipes. Today, you can eat all the cake you want; you deserve it.
Springtime Strawberry and Ricotta Muffins3
Time – 35 minutes
- 1 cup freeze dried strawberries
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup sugar
- ¼ teaspoon ground nutmeg
- 2 eggs
- ¼ cup melted and cooled butter
- ½ cup cold water
- 1 cup ricotta cheese
- Pre-heat oven to 350° .
- Line the muffin pans with butter or spray some non-stick spray on them.
- In a large bowl, sift all the dry ingredients to make sure there are no clods. Pour the eggs, butter, and water onto the dry ingredients until they are dampened.
- Throw in the strawberries and ricotta mix gently until it's well mixed. Watch that you don't over-mix.
- Scoop the batter into muffin pans. Do not fill to the top; leave the pan ¼ empty.
- Put them in the oven and bake for about 25 minutes.
- Insert a toothpick or knife in the muffins. If they come out dry, they are done. If it comes out with some batter, give it some more time until the tester comes out clean.
- Keep it aside to cool, and then remove it from the pan. It's best eaten warm.
May Day Rum Cocktail4
What's a celebration without a drink with a punch? Make this rum for yourself and your guest, and enjoy celebrating your day in style. This May Day recipe takes 5 minutes to make.
- 1 cup ice (crushed)
- ½ cup sliced freeze-dried strawberries
- ½ cup freeze dried peach slices
- 2 passionfruit
- 2 teaspoons ginger, grated
- ½ cup rum
- ½ cup apple juice
- 1 tablespoon superfine sugar
- Apple fans to garnish
- Put the ice and all of the produce in a food processor and blitz rapidly. The goal is for them to chop up and mix.
- Pour in the apple juice, rum, and sugar and blend until it's smooth and thoroughly mixed.
- Empty the mix of your rum glasses.
- Garnish the drink with the prepared apple fan and serve.
Warm Wild Mushrooms with Baked Goat Cheese5
This mushroom recipe serves 4; it's perfect for one family.
- 2 cups dried mushrooms
- 1 large garlic clove/ sliced garlic from our store
- 1½ tablespoon chopped dried chives from our store
- 2 ounces soft goat cheese, cut into four rounds
- 2 cups lettuce
- 1 tablespoon chopped parsley
- 2 tablespoon chopped tarragon
- 2 tablespoon chopped marjoram
- 1/2 cup fresh nasturtium flowers
- 2 tablespoon white wine
- Rehydrate the mushrooms by soaking them in two cups of warm water for 15 minutes. Drain any excess liquid
- Pour two tablespoons of oil in skillet turn on the heat. Add garlic, mushrooms, and chives over on the skillet and cook on medium heat until they are tender.
- Sprinkle some salt and pepper on the mushrooms and remove them from the pan.
- Place the mushrooms on an oiled baking sheet and divide them into four servings. Spread the goat cheese at the center of each pile of mushrooms.
- Put it in the oven and bake at 400°F for about 5 minutes. The cheese should melt and slightly turn brown.
- Next, wash the lettuce and herbs and let them dry. Throw them together with the nasturtium flowers in a medium bowl. Put them in four warmed plates.
- Put the oil that remained on the skillet, and cook on medium heat. Pour in the white wine and let it cook until slightly reduced.
- Scoop the hot mushrooms, cheese, and juices, on top of the lettuce. Sprinkle some hot oil and vinegar on top and serve.
Garlic Butter Vegetables6
This vegetable recipe will come in handy as a main meal or 20 minutes to make.
- 2 cups freeze dried peas
- ½ cup dried carrots
- ½ cup freeze dried green beans
- 2 cups dried organic crunchy sweet corn
- 1 cup low-sodium chicken broth
- 2 cloves garlic minced/ dried granulated garlic from our store
- 2 tablespoons butter
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon fresh minced flat-leaf parsley
- Pour the chicken broth into a medium-sized skillet and simmer on medium heat.
- Next, put in the vegetables (peas, carrots, green beans, and corn) and let them cook for 10 minutes. Remember to keep stirring until they’re heated through.
- Strain the unfinished stock and put the vegetables back to the pan.
- Put the butter and the garlic into the skillet and fry over medium heat for 5 minutes. Stir constantly until all the butter melts and all the vegetables are coated.
- Sprinkle salt and black pepper if you so wish.
- Throw in the freshly minced parsley and Parmesan cheese for taste. Serve warm.
Spinach Mashed Potatoes7
- 2 cups dried spinach
- 2 cups freeze-dried potatoes
- ½ cup butter
- 1 cup sour cream
- 1 tablespoon dried chopped onion from our store, rehydrated
- ¼ teaspoon dried dill weed
- 1 teaspoon salt
- 1 cup shredded Cheddar cheese
- Preheat the oven to 350° F
- Using butter, grease a casserole dish.
- Rehydrate the spinach by soaking each in 2 cups of water for 15 minutes. Drain any excess liquid.
- Add the potatoes in two cups of boiling water to rehydrate. Heat in a skillet and cover with water, and simmer for 5 minutes.
- Drain the water and set it aside to cool. Mash until there are no lumps.
- Toss the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill in a bowl and mix.
- Scrape the mixture onto the pre-prepared casserole dish and sprinkle some cheddar cheese on top.
- Bake for 20 minutes. When it turns a light brown and bubbles appear, it's ready.
- Remove from the oven and serve.
Enjoy your May Day recipes, and remember to take a basket or bowl of goodies to your friends and neighbors. Buy the freeze dried ingredients from Mother Earth Products and try out these recipes. Do share the outcome of these recipes in the comment section below.