Samhain Food

Samhain, it is a time for remembering our loved ones that have passed over, dispelling negative energy and invoking protection. It is the Celtic New Year, the third and last harvest of the year, and the time in which the Goddess becomes the Crone and the God lies in her womb waiting for his rebirth at Yule. This is the time that the veil begins to start thinning and we remember our loved ones that have gone before us. We may ask for their guidance or even leave a tribute to them on our altars. 

As it is October, it is the time of spices and of soups to warm our cold little hearts. There are several food types that are considered to be part of the Samhain food “category”. We have apples, oranges, nuts, grapes, beets, corn, pumpkins (of course), squashes, turnips, cinnamon, nutmeg, allspice, mint, sage., ginger, pepper, rosemary, meats, rice, fowle, game dishes, rice dishes, mulled cider, wines, herbal teas, gingerbread, apple juice and spicy punches.

Now let’s get to some recipes!

Cider Punch

1 liter cider
Juice from half a lemon
2 tbsps brown sugar
No more than 5 cloves
A cinnamon stick
1 inch fresh ginger root
Grated nutmeg

Add cider, lemon juice and sugar into a large pot and heat until the sugar is dissolved. Tie the spices (not the nutmeg) into a muslin cloth and drop into the cider to simmer for around 30 minutes. Remove and serve with grated nutmeg on top.

Roast Ham with Rosemary

Ham (2 – 3 lbs)
2 tsps olive oil
2 tsps dried rosemary os several sprigs of fresh rosemary

Preheat your oven to 350 degrees. Rinse the ham under a cold tap. Place the ham in a roasting pan and drizzle with olive oil. Cover with dried or fresh rosemary. Bake in the oven for about an hour. Make sure that the temperature in the middle has reached at least 160 degrees. Rest for 10 minutes before slicing and serving.

 

Bubble and Squeak

Potatoes (one or two per person)
3 ozs butter
A pinch of salt
A pinch of Pepper
1 medium onion (per 2 people)
1 tsps olive oil
Cabbage (half the weight of the potatoes you are using)

Peel, dice and boil the potatoes until soft. Roughly mash them with butter, salt and pepper. Slice the onion and fry them gently in a little olive oil. At this point, add any herb that your little witch’s heart pleases. Chop and add the cabbage into the onion and herb mixture, sauteing until soft. When this is done, mix everything together and  serve.

Roasted Carrots

6 to 12 carrots
Olive oil
Brown sugar
Herbs and spices

Clean, top, tail and cut the carrots in half. You can bake these carrots or roast them in a pan, like I do. You will want to sprinkle these carrots lightly and  roast these carrots on each side until lightly browned.

Almond Crescent Cookies

1 cup unsalted butter (softened)
¼ cup sugar
2 cup flour
1 cup ground almonds
1 tsp vanilla
Confectioner sugar

Mix all ingredients except for confectioner’s sugar. Chill your dough for at least 4 hours, best to refrigerate overnight. Preheat your oven to 300 degrees after chilling your dough. Roll dough out to around ½” inch. Cut into crescent shapes and place on an ungreased cookie sheet and bake for 35 minutes. Coat cookies in confectioners sugar when warm…NOT hot.

Soul Cakes

Quick Shortbread Cakes

1 stick of butter softened
4 tbsp sugar
1 ½ cup flour

Cream together the butter and sugar. Use a flour sifter to add the flour to the bowl, and mix until it’s smooth. Divide the dough into two parts, and shape each half into a flat circle about half an inch thick. Put them on an ungreased baking sheet and poke lines with the tines of a fork, making eight separate wedges in each cake. Bake for 25 minutes or until light brown at 350 degrees.

Buttery Soul Cakes

2 sticks of softened butter
3 ½ cup sifted flour
1 cup sugar
½ tsp saffron & nutmeg
1 tsp cinnamon & allspice
2 eggs
2 tsp vinegar
Powdered Sugar

Cut the butter into the flour with a large fork. Mix in the sugar, nutmeg, saffron, cinnamon and allspice. Lightly beat eggs, and add to the flour mixture. Add malt vinegar. Mix until you have a stiff dough. Knead for a while, then roll out until 1/4″ thick. Use a floured glass to cut out 3″ circles. Place on greased baking sheet and bake 25 minutes at 350 degrees. Sprinkle with powdered sugar while the cakes are still warm.

Irish Cakes

4 cups flour
1 packet of dry active yeast
1 cup milk
2 tbsp butter
½ tsp cinnamon & salt
¾ cup sugar
½ cup lemon zest
1 ¼ cup golden raisins

Cream yeast with 1 tsp sugar & 1 tsp milk, let it get frothy. Blend flour, spices, & salt together, then cut in butter. Add the rest of the sugar to the flour mix and blend. Add milk & beaten egg onto the yeast mixture; combine with flour mixture. Beat until stiff.

Fold in raisins and zest, cover with a damp cloth and let rise. Divide in two, place each half in greased 7″ round pan. Cover, let rise again for 30 minutes. Bake 1 hour at 400 degrees.

 

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