Samhain Recipes
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A portal for dimensional living
Sunset on Samhain is the beginning of the Celtic New Year. Samhain is the third and final harvest festival. It is
a fire festival. The nip in the morning air and the cooling nights carry the promise of winter's return. Nuts and
potatoes, apples, pumpkins and squash find their way to our tables as summer's lighter fare is replaced with
warmer, heartier dishes. Venders join the dance of the season as they fill their windows with festive
decorations featuring fall colors and we decorate out homes in Orange and Black with skeletons, ghost, and
jack o lanterns.

Down through the ages, food has played an important role in Halloween celebrations. Ceremonial breads were
baked and trick-or-treating spun out of the European Christian tradition of going from home to home, asking for
soul cakes, or currant buns on All Souls' Day. When the treat was given, the beggar would, in return, offer up a
prayer for the soul of the homeowner's relative. The tradition of giving Soul Cakes, a small cake filled with
allspice, nutmeg, cinnamon or currants, originated in Britain or Ireland during the Middle Ages. Soul cakes,
farthing cake, or Saumans loafs were made for distribution among the poor and handed out to children with "a
blessing upon the living and a prayer for the dead." In Scotland, the soul cakes were made of oat flour and
known as Dirge Loaves, while in Italy, the food of choice for All Souls' celebrations is a cookie called bones of
the dead or 'Ossi di Morto', In the Americas a belief originating with the Aztecs that the souls of the dead
returned to Mexico with the migration of the monarch butterfly each Fall, spawned today's popular Día de los
Muertos during which sugar skulls and Pan de Muerto or 'bread of the dead' an anise flavored brioche is baked
to honor the dead at graveside feasts.

The Gift of the Pumpkin
Pumpkins have become a symbol of the season. Carved into jack-o-lanterns, they decorate our home. When the
seed are scooped out and the pumpkin is baked, the flesh is used to make savory dishes and sweet desserts.
Even the seeds are a tasty treat packed with nutrients. Whether savory or sweet, pumpkin dishes add season
inspiration to any gathering.
Pumpkin Bread

1 cup sugar
2 eggs
1/2 cup olive oil
1 cup pumpkin pureé
1 1/2 cups bread flour
1/4 teaspoon of salt
1 teaspoons of baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup chopped pecans or walnuts

Preparation:
Combine sugar, eggs, and oil in a large bowl; beat
at
medium add pumpkin pureé. Combine flour and
spices;
gradually add to pumpkin mixture, beating until
blended;
stir in pecans.
Spoon mixture into a greased a 8 x 4 x 3-inch loaf
pan
Bake at 350° for 1 hour
Makes 1 loaf of pumpkin pecan bread.

Pumpkin Spice Roll

1/4 cup powdered sugar
3/4 cup flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon Baking Powder
1/4 teaspoon salt
3 eggs
1 cup sugar
1 cup cooked pumpkin
1 cup chopped Walnuts
4 ounces Cream Cheese, softened
1/2 cup powdered sugar
1 1/2 cups Sweet Whipping Cream
2 tablespoons powdered sugar

Preheat oven to 375 degrees F. Grease
15x10x1-inch baking pan. Line with wax paper;
grease and flour wax paper. Sprinkle clean
towel with 1/4 cup of the powdered sugar.
Mix flour, spice, baking powder and salt; set
aside. Beat eggs and sugar in large bowl with
electric mixer on high speed until thickened.
Add pumpkin; mix well. Add flour mixture; beat
just until blended. Spread evenly into prepared
pan; sprinkle with walnuts.
Bake 15 - 20 minutes or until top of cake springs
back when touched. Immediately invert cake
onto towel; remove pan. Carefully peel off
paper. Starting at one of the short sides, roll up
cake and towel together. Cool completely on
wire rack.
Beat cream cheese and 1/2 cup of the powdered
sugar in medium bowl with electric mixer on
medium speed until well blended. Add whipped
topping; mix well. Carefully unroll cake; remove
towel. Spread cream cheese mixture over cake.
Reroll cake; wrap in plastic wrap. Refrigerate at
least 1 hour or until ready to serve. Sprinkle
with the remaining 2 Tbsp. powdered sugar just
before serving.
Anise Pumpkin Bread

2 eggs
1 cup packed brown sugar
1 cup canned pumpkin
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 cup quick-cooking oats
2 teaspoons baking powder
1 teaspoon anise seed
1/2 teaspoon salt
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons milk
1/4 teaspoon anise extract

In a mixing bowl, combine the eggs, brown sugar, pumpkin, oil
and vanilla. In another bowl, combine the flour, oats, baking
powder, aniseed and salt; add to pumpkin mixture and stir until
well blended. Pour into a greased and floured 8-in. x 4-in. x
2-in. loaf pan.
Bake at 350 degrees F for 45-50 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10 minutes
before removing from pan to a wire rack to cool completely.
Combine glaze ingredients; drizzle over bread.

Roasted Pumpkin Soup

2 cup of roasted pumpkin flesh (About 2 3/4-pound sugar
pumpkins or butternut squash, halved and seeded or 1 3-pound)
1 onion, chopped
1 garlic clove, peeled
2 Tablespoons of olive oil
2 Tablespoons of butter
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Coarse salt and pepper
4 cups organic chicken broth
3/4 cups heavy cream

In a dutch oven, heat the oil and butter. Add onion and sauté
until clear. Add garlic. Sauté 2 more minutes. Transfer to
blender and add pumpkin, 2 cups of stock and puree until
smooth. Transfer back to dutch oven, slowly add remaining 2
cups stock and cream. Bring soup to a simmer. Add spices.
Remove from heat and serve.
Dress it up with a dollop of sour cream, a sprinkle of crumbled
bacon or a dash of fresh chives.

Healthy No-Sugar Pumpkin Pie

This sugar free alternative tastes amazing. You need to toast
and grind 2 1/2 Cups of hazelnuts to make the crust.
Spread the hazelnuts in a single layer on a baking sheet. Bake
at 325 for 7 minutes or until they brown and split. Check at 4
minute mark and stir. Remove and cool enough to handle
comfortably. Gentle rub the skins off. Allow to cool completely
and grind in a smoothie maker or food processor until the
consistency of rice.

for the crust: 2 cups ground hazelnuts
5 Tablespoons of melted butter
3/4 teaspoon of salt
Press in to pie dish and bake at 350 for 8 -10 minutes

Filling: 3 eggs
1/2 cup real maple syrup or brown rice syrup
2 cups baked pumpkin
3/4 cups heavy cream
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
2 tablespoons arrowroot flour
grated zest of 1 lemon

Cream together eggs and syrup. Add pumpkin. Mix until
smooth. Add the rest of the ingredients and mix. Fill crust and
bake at 350 for 50-55 minutes or until pie is set. Cool and
refrigerate. This custard-like pumpkin pie is best served cold.
All that falls shall rise again."
-  Wiccan Harvest Chant
How to bake a Pumpkin

Baking a pumpkin is the same as baking any of the
large squashes. When you buy a pie pumpkin, keep in
mind a 3 pound pumpkin will give you about 2 cups of
fresh pumpkin flesh.

Begin by washing your pumpking and cutting the stem
off. Next, cut it half. Scoop out the seeds and set
them aside. You will want to save some for planting
next summer and some for making Pepitas.
Next scrape away the stringy pulp. Set the pumpkin
halves in a large baking dish and add 1/2 inch of water.

Preheat oven to 375 and bake until tender. This will
vary by the size of your pumpkin. If it is small it might
only take 30 minutes. If it is giant, up to an hour.
When your fork slides easily into the flesh, it is ready.
Let cool and scoop the tender flesh out of the shell.
Use the fresh pumpkin in your favorite pumpkin recipes.
How to make Pepitas or Roasted Pumpkin Seeds

You will need:
1/2 cup pumpkin seeds, clean and dry
1/4 teaspoon olive oil
1/4 teaspoon celery salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon paprika
a pinch cayenne
Sea salt

Cut into the top of the pumpkin and scoop out the
seeds. Rinse under cold water, picking out the pulp
and fleshy strings. Let seeds drain. When seeds are
dry, place the pumpkin seeds in a bowl and coat with
oil. Add spices and stir until coated. Arrange seeds on
an oiled baking sheet in a single layer. Sprinkle with
salt and bake at 325 degrees F until toasted, about
25 minutes, stirring after 15 minutes.
Potatoes Au Gratin

1/3 cup unsalted butter, softened
1 1/2 pounds Idaho potatoes, peeled and cut
into 1/4-inch-thick slices
1/2 cup grated Gruyere
1/2 cup freshly grated Parmesan
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon paprika

Preheat the oven to 350 degrees F.
Butter a 1 1/2 quart baking dish with about

1 tablespoon of the softened butter.
Arrange a layer of potatoes in the baking dish,
and sprinkle some of the cheeses over them.
Continue layering potatoes and cheeses until
you've used them all, ending with a layer of
potatoes.
In a small bowl, whisk the cream with the salt
and pepper; pour this over the potatoes. Dot
the remaining butter over the top and sprinkle
with the paprika. Bake for 1 to 1 1/4 hours, or
until the potatoes are tender and golden brown.

Potato Leek Soup

3 potatoes peeled and cut pieces
3 medium leeks, whites only cut into rounds
1 qt water
2 1/2 cups Chicken Broth
Fresh ground pepper
2tablespoons fresh minced chives

Combine potatoes, leeks and water and
chicken base.
Bring to a boil, season with pepper, reduce
heat and simmer until potatoes and leeks are
soft.
About 25 min.

Cool then puree in a food processor until
smooth. Return to original pot. Taste and
adjust the seasoning. Reheat very slowly,
serve with fresh minced chives sprinkled on top.

This is a classic base of most French Soups.
For variations add:

Watercress: Add 2 small bunches cleaned and
stemmed and puree along with the leeks and
potatoes
Broccoli: Add 2 cups cleaned florets and
tenderest stems and puree with the other
ingredients.
Cream of Broccoli: Do above then add heavy
cream until the soup lightens in color.
Asparagus: Add several cut up stalks and
puree with other ingredients.
Ceremonial breads were baked and trick-or-treating spun out of the
European Christian tradition of going from home to home, asking for
soul cakes, or currant buns on All Souls' Day. When the treat was
given, the beggar would, in return, offer up a prayer for the soul of
the homeowner's relative. The tradition of giving Soul Cakes, a small
cake filled with allspice, nutmeg, cinnamon or currants, originated in
Britain or Ireland during the Middle Ages. Soul cakes, farthing cake, or
Saumans loafs were made for distribution among the poor and handed
out to children with "a blessing upon the living and a prayer for the
dead." In Scotland, the soul cakes were made of oat flour and known
as Dirge Loaves, while in Italy, the food of choice for All Souls'
celebrations is a cookie called bones of the dead or 'Ossi di Morto', In
the Americas a belief originating with the Aztecs that the souls of the
dead returned to Mexico with the migration of the monarch butterfly
each Fall, spawned today's popular Día de los Muertos during which
sugar skulls and Pan de Muerto or 'bread of the dead' an anise
flavored brioche is baked to honor the dead at graveside feasts.

Pan de Muerto    

1/4 cup butter
1/4 cup milk
1/4 cup warm water
3 cups all-purpose flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon salt
2 teaspoons anise seed

1/4 cup sugar
2 eggs, beaten
2 teaspoons orange zest
1/4 cup sugar
1/4 cup orange juice
1 tablespoon orange zest
2 tablespoons sugar

Heat the milk and the butter together in a medium saucepan, until
the butter melts. Remove from the heat and add water. The mixture
should be around 100 degrees. Allow to cool if it is too hot or it will
kill the yeast. In a large bowl combine 1 cup of the flour, yeast, salt,
anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture
then add the eggs and orange zest and beat until well combined. Stir
in 1/2 cup of flour and continue adding more flour until the dough is
soft.
Turn the dough out onto a lightly floured surface and knead until
smooth and elastic.
Place the dough into a lightly greased bowl cover with plastic wrap
and let rise in a warm place until doubled in size. This will take about
1 to 2 hours.
Punch the dough down and shape it into a large round loaf with a
round knob on top. Place dough onto a baking sheet, loosely cover
with plastic wrap and let rise in a warm place for about 1 hour or until
just about doubled in size.
Bake at 350 degrees for 35 - 45 minutes.
Remove from oven let cool slightly then brush with glaze.
To make glaze: In a small saucepan combine the 1/4 cup sugar,
orange juice and orange zest. Bring to a boil over medium heat and
boil for 2 minutes. Brush over top of bread while still warm. Sprinkle
glazed bread with sugar
1 teaspoon salt
1/2 cup cold butter
8 oz cream cheese

For the ganche: 5 ounces dark chocolate
5 ounces heavy cream

For the pie filling:1 cup brown sugar
1 cup Lyle's Golden Syrup (or dark corn syrup)
4 tablespoons butter, melted
4 eggs beaten
2 tablespoons brandy
2 tablespoons vanilla
2 tablespoon cidar vinegar
1/2 teaspoon cinnamon
Pinch of nutmeg
Pinch of salt
2 cups Old Fashioned rolled oats toasted until
brown
Oatmeal Pie with Chocolate Ganache
Bring the flavors of fall together with this adaptation of an old Fashioned Oatmeal Pie recipe. Updated with a rich layer of
chocolate ganache this recipe is sure to become a family favorite. It is told that this southern 'poor man’s pecan pie' recipe came
about during the Civil War when pecans became scarce and oatmeal was substituted resulting in a pie better than the original
Prepare the crust: Mix flour and salt. Cut in cold butter. Add cream cheese and
mix until dough forms. Shape dough into a disk. Wrap in plastic wrap and chill for
at least 1 hour.
Preheat the oven to 400 degrees. Roll dough out to 1/8 thickness and transfer to
9 inch deep dish pie pan. Prick the bottom with a fork. Freeze 15 minutes until
firm. Line bottom with parchment paper, Fill it with pie weights (I reuse dried
beans for this purpose)
Bake on lowest rack for 20 minutes. Remove the weights and liner and bake for
an additional 5 minutes, until the bottom of the pie begins to brown. Remove
from the oven and allow it to cool.

Make the ganache: Put cream and chocolate in a medium-sized saucepan, set
over medium heat, and stir until smoothly melted. Remove from the stove and
pour into the bottom of the cooled pie shell, Place in the fridge until the ganache
has hardened, at least 1 hour.

Make the oatmeal filling: In a large bowl, whisk together brown sugar, syrup,
eggs and melted butter, brandy, vanilla, vinegar, cinnamon, nutmeg and salt. Stir
in oats. Pour over chilled ganache and spread it evenly. Shield edge with foil and
bake at 35- until pie is set about one hour. Allow the pie to cool completely
before serving.

Imbolc       Ostara/ Vernal Equinox         Beltaine

Litha/Summer Solstice         Lammas        Mabon/Fall Equinox

Samhain/Halloween        Yule/Winter Solstice