Blending food and Tarot, this blog series takes a look at each Major Arcana and asks the question “what would this card be like in the kitchen and what food would they make?”
The Magician is part trickster, part seducer, part alchemist and nothing is more magical and seductive than delicious baking! Well, unless your gluten intolerant.
The fact that you can put a bunch of gross, globby dough or batter in a pan and then have the oven transform it into some puffy, buttery goodness is a thrilling concept.
All good cooks are magicians. And all good cookbooks are like magic books with spell-like recipes inside!
I have this one cookbook, called Let Them Eat Vegan and some of the recipes look like they would be super crappy – for example, walnuts, almond milk, rice pasta and broccoli were the main ingredients in the casserole I made last night. But guess what? That recipe turned out to be awesome! True alchemy!
So in the kitchen, The Magician chops, kneads and whisks with sexy confidence and mischievous charm. The sword is his knife, the wand his stir stick, the cup is his measuring cup and the pentacle is like a cookie cutter….or maybe one of those weird things people put in sugar jars to stop it clumping.
What does the Magician love to make? Mmmmmuffins! And here is a recipe that I’ve adapted from my Best of Bridge cookbook and have been making for years. Everyone is always really impressed when I make these and then I kind of feel guilty because they are so easy:
1/2 cup orange juice
1/4 cup oil (I like grapeseed)
1.5 cups whole spelt flour (but you could just use crappy white flour if you wanted to)
1/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
handful of dried fruit of choice, chopped into bits (I like dried apricots or cherries)
1/2 cup chopped walnuts
1. cut orange into 8 bits and blend in blender with orange juice, egg and oil until its smooth.
2. Add all other ingredients except dried fruit and nuts. Blend.
3. Now, add fruit and nuts and blend only a little – until it’s mixed.
4. Pour dough into a lined muffin tin (makes 12 muffins) and bake at 375F for 15-20 minutes.