Foods of Samhain~Halloween Soul Cakes were also part of All Saints Eve superstitions. It was believed that the spirits of the departed would return to their homes on this night. As a result candles were lit to guide their way and food and drink (including soul cakes) were put out for them. Soul Cakes Ingredients 150g butter 150g caster sugar 560g plain flour, sifted 3 egg yolks generous pinch of saffron 1 tbsp mixed spice 1 tsp allspice 3 tbsp currants 2 tsp milk Method: Crush the saffron in a pestle and mortar, add the milk and grind to combine. Sift together the flour and remaining spices into a bowl. In the meantime, cream together the butter and sugar until pale and fluffy. Beat the egg yolks and add to the creamed mixture a little at a time, beating well after each addition. Add the sifted flour and spice mix and stir in the currants. Add the milk and saffron mixture and enough additional milk to form a soft dough. Turn the dough out onto a lightly-floured surface and shape into flat cakes about 5 or 6cm in diameter. Transfer to a well-buttered baking tray and place in an oven pre-heated to 180°C and bake for about 20 to 25 minutes, or until lightly golden. Allow to cool on the tray for 10 minutes then transfer to a wire rack to cool completely. Apple Pancakes 2 cups sifted all-purpose flour 2 tbs. sugar 4 tsp. baking powder 1tsp. salt 2 well beaten egg yolks 2 cups milk 2 tbs. butter/margarine, melted 1 cup finely chopped apple, peeled and cored 2 stiffly beaten egg whites. In a large non-metal bowl, sift together all the dry ingredients. In a smaller bowl, combine the milk and egg yolks. Pour mixture into the dry ingredients and stir well. Stir in the butter/margarine and apple. Fold in the egg whites. Let the batter set up for a few minutes. Cook on a hot griddle or in a large frying pan, using 1/3 cup of batter per pancake. Use a spatula or spoon to spread batter evenly. Remove from heat, dot with butter, sprinkle with powdered sugar, and roll up into log. Top with slightly heated applesauce and a dash of cinnamon. Makes 12 pancakes. Cranberry-Pumpkin Cookies Ingredients: 1/2 cup butter or margarine, softened 1 cup white sugar 1 teaspoon vanilla extract 1 egg 1 cup pureed cooked pumpkin 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup cranberries 1 teaspoon ground cinnamon 1 tablespoon grated orange peel 1/2 cup chopped nuts Directions: Preheat oven to 375 degrees F. Grease cookie sheets. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon and add to mixture. Mix until until well blended. Cut the cranberries in half and stir into mixture. Add orange peel and nuts. Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes. Makes 3 dozen cookies Samhain Cider Ingredients: 2 quarts apple cider 1/2 cup confectioner’s sugar 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/2 cup apricot brandy Instructions: In a large pot, combine the apple cider, confectioner’s sugar, nutmeg, cinnamon, and ginger. Simmer slowly on low heat for about 15 minutes. Take care that the cider does not boil. Add the apricot brandy and then serve the cider while it is still warm. Refrigerate any leftover cider. Note: I have used apricot nectar instead of brandy and it wasn’t too bad. Yield: 8 servings Source: Dunwich, The Pagan Book of Halloween Pumpkin Muffins Ingredients: 2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 stick butter or margarine, softened 1/2 cup sugar 2 eggs 1/2 cup buttermilk 2/3 cup cooked, mashed pumpkin 1/4 cup brown sugar 2 tablespoons molasses 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon ground cloves or allspice Instructions: In small bowl, sift together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat butter and sugar until fluffy and pale. Beat in eggs and buttermilk until well-blended. Add flour mixture to form a batter. Preheat oven to 375ºF. In medium bowl, mix pumpkin, brown sugar, molasses, cinnamon, ginger, and cloves until well-blended. Stir into the batter. Ladle batter into 12 2 1/2-inch greased muffin cups and bake for 15-17 minutes. Cool for 5 minutes, then cool on rack. Yield: 1 dozen Source: Dunwich, The Pagan Book of Halloween Elder Flower Fritters Ingredients: 1 egg 1 teaspoon rose water 1/2 cup honey 2 tablespoons brandy 1 cup self-rising flour 1/4 teaspoon cinnamon 2 cups elder flowers, freshly picked and cleaned Instructions: Mix egg, rose water, honey, and brandy in a bowl, then stir in flour and cinnamon. Should be thick like pancake batter. (Add flour if it’s too thin, and add more brandy if it’s too thick.) Fold in the flowers. Fry like pancakes, OR drop by the teaspoonful into a deep-fat fryer until golden brown. Serve with orange water sprinkle and fresh lemon, or dip in sweet cream Source: Patricia Telesco, A Kitchen Witch’s Cookbook Garlic Pork with Chestnuts Wrap a dollar bill around a chestnut and place it in your purse to attract money Ingredients: 1 pound chestnuts 11/2 pounds boneless pork loin, cut into cubes 1/2 stick butter 1/2 teaspoon sage Pinch of Thyme 2 cloves garlic, pressed 1 cup sherry 3/4 cup hot water Salt and pepper to taste Parsley for garnish Instructions Skin chestnuts by making a cut along the flat side of each one and dropping them into a pan of boiling salted water . Boil for about 5 minutes. Chestnuts must be peeled while hot, so only tkeout a couple at at time. Remove both the outer shell and inner skins. In a fresh pan of water simmer the peeled chestnuts for about 15 minutes until they are tender. Gently brown the pork loin in the butter. Transfer to a casserole dish and add the chestnuts, along with the remaining ingredients. Cover and cook in the oven for 2 hours at 300 degrees, stirring ocasionally. Garnish with parsley and serve. Serves 2 Source Joanne Asala Celtic Folklore Cooking Samhain Scrying Brew ! The ancient Celts knew that spirits were abroad on Samhain,that magick was thick as sweet - smelling smoke,perfuming the air with possibilities. The Celtic New Years Eve is the perfect night for divination.The loving ancestors who surround you like a warm clock to keep away the winter chill will look into the future with you to see what gifts and lessons lie in store,what choices you can make to ease the way. Samhain is the prime time for deep seeing,divination,magickal workings and rituals of all kinds. Scrying Brew 1 cup water 3 tablespoons or more dried mugwort (not only good for helping us to contact our inner wisdom,but also very relaxing) 1/4 cup dried oatstraw (good for the nerves) 1 cinnamon stick,2-3 inches long Maple syrup,honey or brown sugar Boil the water,then add to a teapot into which the mugwort,oatstraw and cinnamon stick have been placed. Steep for at least 15 minutes.Strain and pour into a dark-colored mug, sweeten with maple syrup,honey or brown sugar. Now sit comfortably in your sacred space with your mug,sniff your Scrying Brew, feeling the steam,warm as breath,on your face.Take a sip and savor the earthy taste.As you sip,become aware of your breathing.As you drink ,be with your breath, without attempting to change it.When the tea is nearly gone,gradually turn your attention to the surface of the liquid remaining in in your mug. Gaze at it without effort,simply letting yourself be with the mug and tea. As you look,pay some dreamy attention to the thoughts that flash through your mind. Blessed Samhain !!!
Posted on: Sat, 25 Oct 2014 22:31:51 +0000
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