Be-Witching Samhain Recipes for The Celebrants!
Be-Witching Samhain Recipes for The Celebrants!
By: Lisa Gove
Break Studios Contributing Writer
These traditional side dish Samhain recipes will fill the house with the rich scents of fall. Use fresh fall fruits and vegetables to make these side dishes live up to their full potential.
Samhain is a traditional Celtic holiday that is full of rich hearty dishes. The Celtic New Year/Halloween/Harvest Festival—
what better time of the year to get together with friends and feast on these traditional Samhain recipes? Ah Samhain!
Cheese Stuffed Apples Side Dish for Samhain
You will need:
1 3 oz. package softened cream cheese
4 medium apples
1 1/3 oz. Apple Cheddar Cheese
1 T. dry white wine
Beat both cheeses with the wine until smooth.
Core apples, and hollow out. Leave apple shells that are about 1/2 inch thick.
Fill apples with cheese mixture and chill for two to three hours.
Samhain Corn and Cabbage Side Dish
1 10 oz. package of whole kernel corn
2 cups chopped cabbage
2 T. chopped onion
2 T. water
1 cup cottage cheese
2 T. grated Parmesan cheese
salt and pepper to taste
In a casserole dish combine corn, cabbage onion and water.
Microwave covered on high for three minutes. Stir and microwave three more minutes.
Drain in colander.
In the same casserole dish mix rest of ingredients. Add vegetables.
Microwave uncovered for three minutes. Stir. Microwave three more minutes.
Traditional Samhain Candied Squash Ring Side Dish
2 acorn squashes
2/3 cup brown sugar
1/4 cup soft butter
Cut squash crosswise into one inch slices. Discard seeds and ends.
Arrange in single layer in shallow baking dish. Cover and bake at 350 degrees for 30-35 minutes.
Combine sugar and butter. Spread over squash.
Bake uncovered for another fifteen to twenty minutes.
Samhain Hash Side Dish
1 cup ground beef
1 cup ground potatoes
1/4 cup ground onion
1/4 cup snipped fresh parsley
2 tsp. Worcestershire sauce
1 6 oz. can evaporated milk
1/4 cup fine dry bread crumbs
1 T. butter, melted
Cook beef, potatoes, onion, parsley, evaporated milk, and Worcestershire in fry pan.
Turn into casserole dish.
Mix bread crumbs with melted butter and sprinkle on top.
Bake at 350 degrees for 30 minutes.
Traditional Samhain Candied Sweet Potatoes
1 large can of peeled, cooked sweet potatoes
1 cup brown sugar
3/4 cup water
dash salt
1 1/2 T. butter
sprinkle of cinnamon
handful of walnuts
Cut potatoes into 1/2 inch slices
Combine sugar, water, salt, butter, and cinnamon in large sauté pan. Cook for five minutes.
Add potatoes. Cook over low heat for 45 minutes. Turn potatoes occasionally to coat.
During last five minutes, add walnuts
Samhain Recipes
Irish Apple Fritters
5 oz. flour
5 fluid oz. water
1/4 tsp. salt
2 eggs (separated)
1 Tbsp. melted butter
2 large cooking apples
4 oz. confectioner's sugar
lemon juice
oil for deep frying
Make batter at least an hour before required, using the following method: Sift together flour and salt. Make a well in the center, add the cooled melted butter and some of the water and egg yolks. Work in the flour and beat until smooth. Add remaining water. Leave to stand. Just before using, beat the egg whites until stiff, but not dry. Fold into batter mix. Peel, core and slice apples (make slices about 1/4 - 1/2" thick). Dip into batter and deep fry in very hot oil (175°-180° C) until golden. Drain and serve drenched with confectioner's sugar and sprinkled with lemon juice.
Stuffed Cabbage
1 large head of cabbage
1 Tbsp. margarine
2 medium onions, sliced
1 lb. lean ground beef
4 Tbsp. grated onions
3 Tbsp. uncooked rice
1 tsp. salt
1/8 tsp. pepper
8 oz. can tomato sauce
1 cup water
1/4 cup seedless raisins
3 Tbsp. honey (or brown sugar)
1 Tbsp. lemon juice
Trim off thick parts of 18 cabbage leaves. Blanch in boiling water. Melt margarine in deep, heavy saucepan. Add sliced onions, and lightly brown. Mix together beef, grated onions, uncooked rice, 3 Tbsp. water, 1 1/2 tsp. salt and the pepper. Place some meat on each cabbage leaf, tuck in sides and roll cabbage. Add tomato sauce, 1 cup water and 1 1/2 tsp. salt to sliced onions. Place cabbage rolls in saucepan, cover and cook slowly for 1 1/2 hours. Add raisins, honey or brown sugar and lemon juice. Cook uncovered 30 minutes. Serve in soup bowls.
Hallowmas Cakes
1/2 cup vegetable oil
4 oz. unsweetened baking chocolate, melted
2 cups granulated sugar
4 eggs
2 tsp. vanilla
2 cups cake flour, sifted
2 tsp. baking powder
1/2 tsp. salt
1 cup confectioner's sugar
In a mixing bowl, combine vegetable oil, chocolate, and granulated sugar. Blend in eggs, one at a time, stirring well after each addition. Add vanilla. Stir in flour, baking powder, and salt into oil mixture. Chill for several hours or overnight.
Preheat oven to 350° F. Roll about a Tbsp. of dough into a ball. Drop balls into confectioner's sugar, and roll until coated. Place balls about 2" apart on a greased baking sheet. Bake for 10-12 minutes. The cakes should be soft and the edges firm. Do not over bake; they burn easily. Makes about 3 doz.
Hot Apple Cider
1 1/2 gallons apple cider
2 whole cinnamon sticks
5 cloves
1 large orange, sliced thin with peel left on
1/2 lemon, sliced thin with peel left on
1/2 cup sugar
In large pot, combine cider, cinnamon sticks, orange and lemon slices. Add sugar to taste. Heat thoroughly. Serve hot.
Hallowmas Cakes
1/2 cup vegetable oil
4 oz. unsweetened baking chocolate, melted
2 cups granulated sugar
4 eggs
2 tsp. vanilla
2 cups cake flour, sifted
2 tsp. baking powder
1/2 tsp. salt
1 cup confectioner's sugar
In a mixing bowl, combine vegetable oil, chocolate, and granulated sugar. Blend in eggs, one at a time, stirring well after each addition. Add vanilla. Stir in flour, baking powder, and salt into oil mixture. Chill for several hours or overnight.
Preheat oven to 350° F. Roll about a Tbsp. of dough into a ball. Drop balls into confectioner's sugar, and roll until coated. Place balls about 2" apart on a greased baking sheet. Bake for 10-12 minutes. The cakes should be soft and the edges firm. Do not over bake; they burn easily. Makes about 3 doz.
Colcannon
Colcannon used to be --and still is-- eaten in Ireland on Halloween night, and is one of the most traditional Halloween recipes there is. Colcannon is wonderfully flavorful, incredibly filling, and oh-so warming on a cool Autumn night. To make it even more traditional, make a well in the center and fill it with real butter. Dip each bite of colcannon in the butter before eating. As far as traditional Halloween recipes go, this one isn't great for your heart, perhaps, but it's to tasty to resist.
If you want to really have a traditional Samhain party, put a plate of buttered colcannon out on the stoop for the fairies and ghosts that hang around on All Hallow's Eve. Recipe serves 6 to 8.
4 medium potatoes, peeled and boiled
3 Tbsp. butter
1/2 tsp. salt
1/8 tsp. black pepper
1/4 cup milk
2 Tbsp. sour cream
8 oz. kale, steamed and chopped
1 Tbsp. onion, grated
Mash potatoes with butter, salt, pepper, milk and sour cream until light and fluffy. Stir in kale and grated onion. Serve at once.
Irish Holiday Potatoes
12 medium potatoes; peeled, cooked & mashed
2 eggs; well beaten
8 oz. cream cheese, softened
1 tsp. salt
1/4 cup butter
pepper
1/2 cup sour cream
1/4 cup sliced green onions
1/2 cup milk
Mix potatoes with remaining ingredients. Mix well, but lightly; do not whip! Place in a greased 9" round casserole dish and bake in a preheated 350° oven for 45 minutes.
Pumpkin Bread
2/3 cup shortening
1 tsp. nutmeg
2 2/3 cups sugar
1 tsp. cinnamon
4 large eggs
2 tsp. baking soda
1 tsp. vanilla
1/2 tsp. baking powder
3 1/3 cups flour
2/3 cup water
1 can Pumpkin
1/2 tsp. salt
Mix all the above ingredients together, pour into 2 loaf pans. Bake at 350° for 50-60 minutes. You can add dates and nuts if you like.
Pumpkin Pie Ice Cream with Caramel Sauce
Crust:
1 1/2 cups crushed gingersnaps (approximately 30 cookies)
1/4 cup melted butter
Filling:
1/2 tsp. ground cinnamon
1 pint vanilla ice cream
3/4 cup firmly packed brown sugar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 cup fresh or canned pumpkin
1 cup heavy whipping cream- whipped
Sauce:
1 cup caramel ice cream topping
1/2 cup chopped pecans
In small bowl, combine crushed gingersnaps and butter; blend well. Press firmly in bottom and up sides of 9" pie plate. Refrigerate 10-15 minutes. Meanwhile, in large bowl, stir 1/2 tsp. cinnamon into ice cream. Spoon into crust. Freeze.
In medium bowl, combine brown sugar, ginger, cinnamon, cloves, and pumpkin; blend well. Fold in whipped cream. Spoon over ice cream in crust. Freeze 3 hours until firm. Let stand at room temperature 15-20 minutes before serving.
In small saucepan, combine caramel topping and nuts. Stir constantly until heated through. Serve warm over pie.
Roast Loin of Pork
1 pork loin
1 small onion, chopped
1 clove garlic, minced
1 Tbsp. fresh parsley, chopped
1/2 bay leaf; crushed
1/2 tsp. celery seeds
1//2 tsp. dry thyme
4 whole cloves
1 tsp. beef bouillon
salt & pepper to taste
Fold 2 large sheets of aluminum foil together with a double fold. There should be enough to enclose the roast. Place roast on foil. Stick cloves into loin and sprinkle other ingredients over top. Enclose roast tightly in foil and cook in 300° oven for approximately 45 minutes per pound of roast.
Apple Sauce Loaf
1/2 c. shortening
1 c. sugar
2 eggs
1 3/4 c. flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. applesauce
1/2 c. nuts
Cream together shortening and sugar. Add eggs and mix well. Sift together dry ingredients and gradually add to mixture. Stir until well mixed and add applesauce and nuts. Bake at 350 for 1 hour. Mix together 1/2 cups powdered sugar and 1 tbsp. water and pour on cake while still warm.
Apple Bread
1/2 c. margarine
3/4 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. soda
1/2 tsp. salt
1/3 c. sour milk or orange juice
1 c. chopped cooking apples (no need to peel)
1/3 c. chopped walnuts
In mixer, cream margarine and sugar. Add eggs and vanilla. Combine flour, soda and salt. Add to mixture and alternate with liquid. Add apples and walnuts. Turn into greased 9x5 loaf pan. Bake for about 1 hour at 350.
Apple Muffins
2 cups self rising flour
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped dried apple*
1 egg
3/4 cup milk
1/4 cup vegetable oil
Preheat the oven to 400 degrees. Grease 12 muffin tins. Combine dry ingredients in a large bowl and add the egg, milk and oil. Stir the ingredients until they are just blended. Do not overmix. Spoon the batter into greased muffin pans, filling 3/4 full. Bake for 15-18 minutes or until golden brown.
* Dried apples can usually be found in airtight pouches near the raisins in the supermarket.
Apple Spread
1 8 oz. pkg. cream cheese, softened
1 c. grated cheddar cheese
1/4 c. mayonnaise
dash of sugar
1 c. chopped apple with peel
1/2 c. chopped celery
1/2 c. chopped pecans
Mix together the cream cheese and cheddar cheese until well blended. Add remaining ingredients and mix well. Serve with crackers or fresh vegetables.
Golden Herb Rolls
2/3 cup milk
1/2 cup (1 stick) butter or margarine
1/4 cup water
4 cups all-purpose flour, divided
1/3 cup granulated sugar
1 package quick-rising yeast
2 teaspoons dried savory leaves, crushed
1 teaspoon salt
3/4 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried dill weed, crushed
1 cup canned pumpkin
4 eggs, divided
2 tablespoons sesame seeds
Preheat oven to 350 degrees F. Grease 20 to 24 muffin cups. Combine milk, butter and water in small saucepan; heat until butter is melted. If necessary, cool to 120º F. to 130º F. Combine 3 cups flour, sugar, yeast, savory, salt, thyme and dill in large mixer bowl. Add milk mixture and pumpkin; beat for 2 minutes. Stir in 3 eggs and remaining flour. Cover; let rise in warm, draft-free place for 10 minutes or until doubled. Spoon into prepared muffin cups, filling 1/2 to 3/4 full. Cover; let rise in warm, draft-free place for 30 to 40 minutes or until doubled. Beat remaining egg and brush on top of rolls; sprinkle with sesame seeds. Bake for 30 to 40 minutes or until rolls are golden and sound hollow when tapped. Remove from pans; serve warm or cool on wire rack.
Morning Glory Muffins
1 1/4 cup sugar
2 1/4 cup flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded coconut
3/4 cup raisins
4 large grated carrots (2 cups)
1 apple, shredded
8 ounces crushed pineapple, drained
1/2 cup pecans or walnuts
3 eggs
1 cup vegetable oil
1 teaspoon vanilla
Sift together the sugars, flours, cinnamon, baking soda and salt into a large bowl. Add the fruit, carrots, nuts, and stir to combine. In a separate bowl whisk the eggs, oil, and vanilla. Pour this mixture into the bowl with the dry ingredients and stir to blend well. Spoon mixture into cupcake tins lined with muffin papers. Fill to brim of each cup. Bake in preheated 350 degree oven for 35 minutes. Toothpick inserted into the middle of muffin will come out clean when muffins are done. Cool muffins in pan for 10 minutes then turn out on rack to cool. Yield is 16 muffins. Muffins improve even more after 24 hours. Freezes well.
Pumpkin Muffins
3/4 cup natural bran
3/4 cup whole wheat flour
3/4 cup granulated sugar
1 1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup raisins
1 cup mashed or canned cooked pumpkin
2 eggs (unbeaten)
1/2 cup vegetable oil
1/2 cup plain yogurt or buttermilk
In bowl, combine bran, flour, sugar, cinnamon, baking powder, baking soda, salt and raisins; toss to mix. Add pumpkin, eggs, oil and yogurt; stir just combined.
Spoon batter into paper-lined or nonstick muffin tins. Bake in 400 degree F oven for 25 minutes or until firm to the touch. Makes 12 muffins.
Pumpkin Pie Muffins
2 cups flour
3/4 cups packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/8 teaspoon nutmeg
3/4 cup canned pumpkin
1/2 cup butter, melted and cooled
1/4 cup buttermilk
2 eggs, lightly beaten
3 tablespoons molasses
1 teaspoon vanilla
3/4 cup coarsely chopped pecans or walnuts
3/4 cup chopped dates (optional)
Preheat oven to 400 degrees. Grease twelve muffin cups. In a large bowl, stir together first 9 ingredients. In another bowl, stir together pumpkin, butter, buttermilk, eggs, molasses and vanilla until blended. Make a well in center of dry ingredients; add pumpkin mixture and stir just to combine. Stir in pecans and dates.
Spoon batter into prepared muffin cups; bake 20 to 25 minutes or until a cake tester inserted in center of one muffin comes out clean. Remove to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack.
Rye Bread
1 packet yeast
1 tablespoon sugar
1/4 cup warm water
1 quart warm water
3 cups rye flour
2 tablespoons salt
3 tablespoons caraway seeds
1 tablespoon melted shortening
9 cups all purpose flour
Dissolve yeast and sugar in the 1/4 cup of warm water, set aside and let stand until frothy. Pour the quart of water in a large bowl, and add the rye flour, salt, caraway seeds, shortening, and yeast mixture. Mix well. Let rise in a warm place for 1 1/2 hours, until bubbles start to form on dough's surface. Gradually mix in the all-purpose flour, until the mixture has become a firm dough. Knead on floured board for about 10 minutes. Place in a greased bowl and let rise until the dough doubles in size, about 1 1/2 to 2 hours. Knead again for 10 minutes. Form into 2 loaves and put in greased and floured loaf pans or on cookie sheets for a more natural look. Let them rise again until doubled in bulk, and then bake for 1 hour at 375 degrees.
Jack-o-Lantern Cheese Ball
2 c. shredded cheddar cheese
4 oz. package cream cheese, softened
1/4 c. solid pack pumpkin
1/2 c. pineapple preserves
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 pretzel rod, broken in half
Decorations: Dark rye bread, red pepper, black olive slices, parsley sprigs
Assorted crackers
Beat cheeses, pumpkin, preserves and spices in a medium bowl until smooth. Cover; refrigerate 2 to 3 hours or until cheese is firm enough to shape. Shape mixture into a round pumpkin; place on serving plate. Using knife, score vertical lines down pumpkin. Place pretzel rod in top for stem. Cut 2 small triangles for the eyes. Small triangle of red pepper for nose. Slice olives slices in half for the mouth. Cover loosely; refrigerate until serving time. Serve with crackers.
Ultimate Caramel Apples
1 cup water
1 cup sugar
1/2 cup heavy cream
10-inch square piece of Styrofoam
6 popsicle sticks or small wooden dowels
6 Red Delicious or Golden Delicious apples
3 ounces white chocolate
3 ounces semi-sweet chocolate, finely chopped
1/4 cup chopped nuts
In heavy-bottomed saucepan, combine water and sugar. Over low heat, stir mixture gently until sugar is completely dissolved. Increase heat to medium low and cook, without stirring, until mixture is a dark amber color. Remove from heat and carefully stir in heavy cream (mixture will bubble up and spatter a bit, then subside.) Set aside to cool and thicken. Cover Styrofoam with waxed paper to catch caramel drippings (this will be a stand for caramel apples). Insert popsicle sticks into bottom center of apples. Dip top half of each apple into thickened caramel. Insert bottom of popsicle sticks into Styrofoam, allowing apples to stand upright so caramel runs down sides of each apple. Refrigerate to harden. Meanwhile, melt white chocolate in top of double boiler above gently simmering water; stir until smooth. Transfer melted chocolate to pastry bag fitted with small writing tip. Drizzle thin, random strips of white chocolate over each caramel apple. Repeat melting and drizzling with semi-sweet chocolate. Sprinkle with chopped nuts.
Savory Samhain Butters
Autumn Butter
1/4 cup firmly packed brown sugar
1 tsp. pumpkin pie spice
1/4 cup whipping cream
1 cup butter, softened
Mix all ingredients until well blended. Spread onto your favorite muffins, quick bread, sweet crackers, or drop a dollop onto morning pancakes.
Cinnamon Butter
2 sticks butter
1/2 cup brown sugar
1 tsp. cinnamon
Combine all ingredients and mix well. Serve over sweet bread, muffins, or morning waffles. Store tightly covered in the refrigerator.
Pumpkin Pie Spice Butter
4 T. (1/2 stick) unsalted butter, softened
4 T. canned pumpkin puree
1 tsp. brown sugar
1 tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground ginger
1/8 tsp. freshly grated or dried nutmeg
1/8 tsp. salt
Combine all ingredients and mix well. Keep tightly covered in the refrigerator up to three weeks.
* 1/2 teaspoon of pumpkin pie spice can be substituted for cloves, ginger and nutmeg.
Raspberry Butter
1 cup raspberries
2 tablespoons water
1 tablespoon sugar
1/2 cup butter, at room temperature
2 tablespoons powdered sugar
1 teaspoon blackberry liqueur
1/4 teaspoon lemon juice
Boil raspberries, water and sugar in a small saucepan over medium heat until syrupy, stirring frequently, about 5 minutes. Strain through sieve to remove seeds. Cool. Process with remaining ingredients until smooth and well mixed. Can be prepared one day ahead. Cover and chill. Bring to room temperature and stir before serving.
Boxty Cakes The word "Boxty" makes me think of some magical creature you might come across in the Harry Potter books-- which, of course, makes them a perfect addition to any Halloween menu! And though they eat these today in Ireland all the time, boxty potato pancakes have been one of the most traditional Halloween recipes made during centuries.
These pancakes are creamy, rich, and just wonderful. I think they're best when cooked with onion and served savory, but you can also serve them plain with sugar or powdered sugar. Makes 8-10 pancakes.
Ingredients:
1 C. raw, grated potato
1 C. cooked mashed potatoes (leftover is fine)
1 onion, minced fine (optional -- for savory boxty pancakes)
1 C. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 egg, beaten
1 C. buttermilk
2 tbsp. butter
Instructions: 1. In a med. mixing bowl, combine the grated potato, onion (if using), and buttermilk (this keeps the potato from discoloring).
2. In a large mixing bowl, sift together flour, salt, and baking powder.
3. Add grated potato mixture, egg, and mashed potato.
4. Mix well. Batter should be about the texture of thick pancake batter. Add additional flour or buttermilk if necessary.
5. Melt butter in a heavy skillet or on a griddle.
6. Over medium heat, drop large spoonful's of boxty batter into skillet, making approximately 6" pancakes.
7. Brown well on both sides.
Mulled wine
Okay, mulled with might not be one of the most traditional Halloween recipes you'll ever come across, but it's one of the most fun to make and drink. It's autumn-y, it's warming, it's spicy, and it's, well, intoxicating. A great addition to your Halloween potato feast.
Want to get your traditional Halloween menu prepared ahead of time? Make your mulled wine in a crockpot and keep it on low until the guests arrive. Serves 4.
Kid Friendly Version: Want to make this a kid's Halloween recipe for the kiddos at your party? Skip the sugar and replace the wine with the same amount of apple cider. Or, even better, make an adult batch and a kiddie batch!
Ingredients:
1/2 C. water
1/2 C. granulated sugar
2 cloves
2 cinnamon sticks
1 orange, peel and juice
1 bottle (750 mL) dry red wine
Instructions:
1. in a pot (or crockpot) combine the water, sugar, cinnamon, cloves, and orange juice.
2. Simmer 2-3 minutes.
3. Add the orange peel and wine.
4. Let sit warming over low heat at least 30 minutes before serving.
5. Don't allow it to boil or you'll cook the alcohol away.
6. Serve in warm mugs, garnished with a cinnamon stick and orange slice, if desired.
By: Lisa Gove
Break Studios Contributing Writer
These traditional side dish Samhain recipes will fill the house with the rich scents of fall. Use fresh fall fruits and vegetables to make these side dishes live up to their full potential.
what better time of the year to get together with friends and feast on these traditional Samhain recipes? Ah Samhain!
Cheese Stuffed Apples Side Dish for Samhain
You will need:
1 3 oz. package softened cream cheese
4 medium apples
1 1/3 oz. Apple Cheddar Cheese
1 T. dry white wine
Beat both cheeses with the wine until smooth.
Core apples, and hollow out. Leave apple shells that are about 1/2 inch thick.
Fill apples with cheese mixture and chill for two to three hours.
Samhain Corn and Cabbage Side Dish
1 10 oz. package of whole kernel corn
2 cups chopped cabbage
2 T. chopped onion
2 T. water
1 cup cottage cheese
2 T. grated Parmesan cheese
salt and pepper to taste
In a casserole dish combine corn, cabbage onion and water.
Microwave covered on high for three minutes. Stir and microwave three more minutes.
Drain in colander.
In the same casserole dish mix rest of ingredients. Add vegetables.
Microwave uncovered for three minutes. Stir. Microwave three more minutes.
Traditional Samhain Candied Squash Ring Side Dish
2 acorn squashes
2/3 cup brown sugar
1/4 cup soft butter
Cut squash crosswise into one inch slices. Discard seeds and ends.
Arrange in single layer in shallow baking dish. Cover and bake at 350 degrees for 30-35 minutes.
Combine sugar and butter. Spread over squash.
Bake uncovered for another fifteen to twenty minutes.
Samhain Hash Side Dish
1 cup ground beef
1 cup ground potatoes
1/4 cup ground onion
1/4 cup snipped fresh parsley
2 tsp. Worcestershire sauce
1 6 oz. can evaporated milk
1/4 cup fine dry bread crumbs
1 T. butter, melted
Cook beef, potatoes, onion, parsley, evaporated milk, and Worcestershire in fry pan.
Turn into casserole dish.
Mix bread crumbs with melted butter and sprinkle on top.
Bake at 350 degrees for 30 minutes.
Traditional Samhain Candied Sweet Potatoes
1 large can of peeled, cooked sweet potatoes
1 cup brown sugar
3/4 cup water
dash salt
1 1/2 T. butter
sprinkle of cinnamon
handful of walnuts
Cut potatoes into 1/2 inch slices
Combine sugar, water, salt, butter, and cinnamon in large sauté pan. Cook for five minutes.
Add potatoes. Cook over low heat for 45 minutes. Turn potatoes occasionally to coat.
During last five minutes, add walnuts
Samhain Recipes
Irish Apple Fritters
5 oz. flour
5 fluid oz. water
1/4 tsp. salt
2 eggs (separated)
1 Tbsp. melted butter
2 large cooking apples
4 oz. confectioner's sugar
lemon juice
oil for deep frying
Make batter at least an hour before required, using the following method: Sift together flour and salt. Make a well in the center, add the cooled melted butter and some of the water and egg yolks. Work in the flour and beat until smooth. Add remaining water. Leave to stand. Just before using, beat the egg whites until stiff, but not dry. Fold into batter mix. Peel, core and slice apples (make slices about 1/4 - 1/2" thick). Dip into batter and deep fry in very hot oil (175°-180° C) until golden. Drain and serve drenched with confectioner's sugar and sprinkled with lemon juice.
Stuffed Cabbage
1 large head of cabbage
1 Tbsp. margarine
2 medium onions, sliced
1 lb. lean ground beef
4 Tbsp. grated onions
3 Tbsp. uncooked rice
1 tsp. salt
1/8 tsp. pepper
8 oz. can tomato sauce
1 cup water
1/4 cup seedless raisins
3 Tbsp. honey (or brown sugar)
1 Tbsp. lemon juice
Trim off thick parts of 18 cabbage leaves. Blanch in boiling water. Melt margarine in deep, heavy saucepan. Add sliced onions, and lightly brown. Mix together beef, grated onions, uncooked rice, 3 Tbsp. water, 1 1/2 tsp. salt and the pepper. Place some meat on each cabbage leaf, tuck in sides and roll cabbage. Add tomato sauce, 1 cup water and 1 1/2 tsp. salt to sliced onions. Place cabbage rolls in saucepan, cover and cook slowly for 1 1/2 hours. Add raisins, honey or brown sugar and lemon juice. Cook uncovered 30 minutes. Serve in soup bowls.
Hallowmas Cakes
1/2 cup vegetable oil
4 oz. unsweetened baking chocolate, melted
2 cups granulated sugar
4 eggs
2 tsp. vanilla
2 cups cake flour, sifted
2 tsp. baking powder
1/2 tsp. salt
1 cup confectioner's sugar
In a mixing bowl, combine vegetable oil, chocolate, and granulated sugar. Blend in eggs, one at a time, stirring well after each addition. Add vanilla. Stir in flour, baking powder, and salt into oil mixture. Chill for several hours or overnight.
Preheat oven to 350° F. Roll about a Tbsp. of dough into a ball. Drop balls into confectioner's sugar, and roll until coated. Place balls about 2" apart on a greased baking sheet. Bake for 10-12 minutes. The cakes should be soft and the edges firm. Do not over bake; they burn easily. Makes about 3 doz.
Hot Apple Cider
1 1/2 gallons apple cider
2 whole cinnamon sticks
5 cloves
1 large orange, sliced thin with peel left on
1/2 lemon, sliced thin with peel left on
1/2 cup sugar
In large pot, combine cider, cinnamon sticks, orange and lemon slices. Add sugar to taste. Heat thoroughly. Serve hot.
Hallowmas Cakes
1/2 cup vegetable oil
4 oz. unsweetened baking chocolate, melted
2 cups granulated sugar
4 eggs
2 tsp. vanilla
2 cups cake flour, sifted
2 tsp. baking powder
1/2 tsp. salt
1 cup confectioner's sugar
In a mixing bowl, combine vegetable oil, chocolate, and granulated sugar. Blend in eggs, one at a time, stirring well after each addition. Add vanilla. Stir in flour, baking powder, and salt into oil mixture. Chill for several hours or overnight.
Preheat oven to 350° F. Roll about a Tbsp. of dough into a ball. Drop balls into confectioner's sugar, and roll until coated. Place balls about 2" apart on a greased baking sheet. Bake for 10-12 minutes. The cakes should be soft and the edges firm. Do not over bake; they burn easily. Makes about 3 doz.
Colcannon
Colcannon used to be --and still is-- eaten in Ireland on Halloween night, and is one of the most traditional Halloween recipes there is. Colcannon is wonderfully flavorful, incredibly filling, and oh-so warming on a cool Autumn night. To make it even more traditional, make a well in the center and fill it with real butter. Dip each bite of colcannon in the butter before eating. As far as traditional Halloween recipes go, this one isn't great for your heart, perhaps, but it's to tasty to resist.
If you want to really have a traditional Samhain party, put a plate of buttered colcannon out on the stoop for the fairies and ghosts that hang around on All Hallow's Eve. Recipe serves 6 to 8.
4 medium potatoes, peeled and boiled
3 Tbsp. butter
1/2 tsp. salt
1/8 tsp. black pepper
1/4 cup milk
2 Tbsp. sour cream
8 oz. kale, steamed and chopped
1 Tbsp. onion, grated
Mash potatoes with butter, salt, pepper, milk and sour cream until light and fluffy. Stir in kale and grated onion. Serve at once.
Irish Holiday Potatoes
12 medium potatoes; peeled, cooked & mashed
2 eggs; well beaten
8 oz. cream cheese, softened
1 tsp. salt
1/4 cup butter
pepper
1/2 cup sour cream
1/4 cup sliced green onions
1/2 cup milk
Mix potatoes with remaining ingredients. Mix well, but lightly; do not whip! Place in a greased 9" round casserole dish and bake in a preheated 350° oven for 45 minutes.
Pumpkin Bread
2/3 cup shortening
1 tsp. nutmeg
2 2/3 cups sugar
1 tsp. cinnamon
4 large eggs
2 tsp. baking soda
1 tsp. vanilla
1/2 tsp. baking powder
3 1/3 cups flour
2/3 cup water
1 can Pumpkin
1/2 tsp. salt
Mix all the above ingredients together, pour into 2 loaf pans. Bake at 350° for 50-60 minutes. You can add dates and nuts if you like.
Pumpkin Pie Ice Cream with Caramel Sauce
Crust:
1 1/2 cups crushed gingersnaps (approximately 30 cookies)
1/4 cup melted butter
Filling:
1/2 tsp. ground cinnamon
1 pint vanilla ice cream
3/4 cup firmly packed brown sugar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 cup fresh or canned pumpkin
1 cup heavy whipping cream- whipped
Sauce:
1 cup caramel ice cream topping
1/2 cup chopped pecans
In small bowl, combine crushed gingersnaps and butter; blend well. Press firmly in bottom and up sides of 9" pie plate. Refrigerate 10-15 minutes. Meanwhile, in large bowl, stir 1/2 tsp. cinnamon into ice cream. Spoon into crust. Freeze.
In medium bowl, combine brown sugar, ginger, cinnamon, cloves, and pumpkin; blend well. Fold in whipped cream. Spoon over ice cream in crust. Freeze 3 hours until firm. Let stand at room temperature 15-20 minutes before serving.
In small saucepan, combine caramel topping and nuts. Stir constantly until heated through. Serve warm over pie.
Roast Loin of Pork
1 pork loin
1 small onion, chopped
1 clove garlic, minced
1 Tbsp. fresh parsley, chopped
1/2 bay leaf; crushed
1/2 tsp. celery seeds
1//2 tsp. dry thyme
4 whole cloves
1 tsp. beef bouillon
salt & pepper to taste
Fold 2 large sheets of aluminum foil together with a double fold. There should be enough to enclose the roast. Place roast on foil. Stick cloves into loin and sprinkle other ingredients over top. Enclose roast tightly in foil and cook in 300° oven for approximately 45 minutes per pound of roast.
Apple Sauce Loaf
1/2 c. shortening
1 c. sugar
2 eggs
1 3/4 c. flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. applesauce
1/2 c. nuts
Cream together shortening and sugar. Add eggs and mix well. Sift together dry ingredients and gradually add to mixture. Stir until well mixed and add applesauce and nuts. Bake at 350 for 1 hour. Mix together 1/2 cups powdered sugar and 1 tbsp. water and pour on cake while still warm.
Apple Bread
1/2 c. margarine
3/4 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. soda
1/2 tsp. salt
1/3 c. sour milk or orange juice
1 c. chopped cooking apples (no need to peel)
1/3 c. chopped walnuts
In mixer, cream margarine and sugar. Add eggs and vanilla. Combine flour, soda and salt. Add to mixture and alternate with liquid. Add apples and walnuts. Turn into greased 9x5 loaf pan. Bake for about 1 hour at 350.
Apple Muffins
2 cups self rising flour
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped dried apple*
1 egg
3/4 cup milk
1/4 cup vegetable oil
Preheat the oven to 400 degrees. Grease 12 muffin tins. Combine dry ingredients in a large bowl and add the egg, milk and oil. Stir the ingredients until they are just blended. Do not overmix. Spoon the batter into greased muffin pans, filling 3/4 full. Bake for 15-18 minutes or until golden brown.
* Dried apples can usually be found in airtight pouches near the raisins in the supermarket.
Apple Spread
1 8 oz. pkg. cream cheese, softened
1 c. grated cheddar cheese
1/4 c. mayonnaise
dash of sugar
1 c. chopped apple with peel
1/2 c. chopped celery
1/2 c. chopped pecans
Mix together the cream cheese and cheddar cheese until well blended. Add remaining ingredients and mix well. Serve with crackers or fresh vegetables.
Golden Herb Rolls
2/3 cup milk
1/2 cup (1 stick) butter or margarine
1/4 cup water
4 cups all-purpose flour, divided
1/3 cup granulated sugar
1 package quick-rising yeast
2 teaspoons dried savory leaves, crushed
1 teaspoon salt
3/4 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried dill weed, crushed
1 cup canned pumpkin
4 eggs, divided
2 tablespoons sesame seeds
Preheat oven to 350 degrees F. Grease 20 to 24 muffin cups. Combine milk, butter and water in small saucepan; heat until butter is melted. If necessary, cool to 120º F. to 130º F. Combine 3 cups flour, sugar, yeast, savory, salt, thyme and dill in large mixer bowl. Add milk mixture and pumpkin; beat for 2 minutes. Stir in 3 eggs and remaining flour. Cover; let rise in warm, draft-free place for 10 minutes or until doubled. Spoon into prepared muffin cups, filling 1/2 to 3/4 full. Cover; let rise in warm, draft-free place for 30 to 40 minutes or until doubled. Beat remaining egg and brush on top of rolls; sprinkle with sesame seeds. Bake for 30 to 40 minutes or until rolls are golden and sound hollow when tapped. Remove from pans; serve warm or cool on wire rack.
Morning Glory Muffins
1 1/4 cup sugar
2 1/4 cup flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded coconut
3/4 cup raisins
4 large grated carrots (2 cups)
1 apple, shredded
8 ounces crushed pineapple, drained
1/2 cup pecans or walnuts
3 eggs
1 cup vegetable oil
1 teaspoon vanilla
Sift together the sugars, flours, cinnamon, baking soda and salt into a large bowl. Add the fruit, carrots, nuts, and stir to combine. In a separate bowl whisk the eggs, oil, and vanilla. Pour this mixture into the bowl with the dry ingredients and stir to blend well. Spoon mixture into cupcake tins lined with muffin papers. Fill to brim of each cup. Bake in preheated 350 degree oven for 35 minutes. Toothpick inserted into the middle of muffin will come out clean when muffins are done. Cool muffins in pan for 10 minutes then turn out on rack to cool. Yield is 16 muffins. Muffins improve even more after 24 hours. Freezes well.
Pumpkin Muffins
3/4 cup natural bran
3/4 cup whole wheat flour
3/4 cup granulated sugar
1 1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup raisins
1 cup mashed or canned cooked pumpkin
2 eggs (unbeaten)
1/2 cup vegetable oil
1/2 cup plain yogurt or buttermilk
In bowl, combine bran, flour, sugar, cinnamon, baking powder, baking soda, salt and raisins; toss to mix. Add pumpkin, eggs, oil and yogurt; stir just combined.
Spoon batter into paper-lined or nonstick muffin tins. Bake in 400 degree F oven for 25 minutes or until firm to the touch. Makes 12 muffins.
Pumpkin Pie Muffins
2 cups flour
3/4 cups packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/8 teaspoon nutmeg
3/4 cup canned pumpkin
1/2 cup butter, melted and cooled
1/4 cup buttermilk
2 eggs, lightly beaten
3 tablespoons molasses
1 teaspoon vanilla
3/4 cup coarsely chopped pecans or walnuts
3/4 cup chopped dates (optional)
Preheat oven to 400 degrees. Grease twelve muffin cups. In a large bowl, stir together first 9 ingredients. In another bowl, stir together pumpkin, butter, buttermilk, eggs, molasses and vanilla until blended. Make a well in center of dry ingredients; add pumpkin mixture and stir just to combine. Stir in pecans and dates.
Spoon batter into prepared muffin cups; bake 20 to 25 minutes or until a cake tester inserted in center of one muffin comes out clean. Remove to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack.
Rye Bread
1 packet yeast
1 tablespoon sugar
1/4 cup warm water
1 quart warm water
3 cups rye flour
2 tablespoons salt
3 tablespoons caraway seeds
1 tablespoon melted shortening
9 cups all purpose flour
Dissolve yeast and sugar in the 1/4 cup of warm water, set aside and let stand until frothy. Pour the quart of water in a large bowl, and add the rye flour, salt, caraway seeds, shortening, and yeast mixture. Mix well. Let rise in a warm place for 1 1/2 hours, until bubbles start to form on dough's surface. Gradually mix in the all-purpose flour, until the mixture has become a firm dough. Knead on floured board for about 10 minutes. Place in a greased bowl and let rise until the dough doubles in size, about 1 1/2 to 2 hours. Knead again for 10 minutes. Form into 2 loaves and put in greased and floured loaf pans or on cookie sheets for a more natural look. Let them rise again until doubled in bulk, and then bake for 1 hour at 375 degrees.
Jack-o-Lantern Cheese Ball
2 c. shredded cheddar cheese
4 oz. package cream cheese, softened
1/4 c. solid pack pumpkin
1/2 c. pineapple preserves
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 pretzel rod, broken in half
Decorations: Dark rye bread, red pepper, black olive slices, parsley sprigs
Assorted crackers
Beat cheeses, pumpkin, preserves and spices in a medium bowl until smooth. Cover; refrigerate 2 to 3 hours or until cheese is firm enough to shape. Shape mixture into a round pumpkin; place on serving plate. Using knife, score vertical lines down pumpkin. Place pretzel rod in top for stem. Cut 2 small triangles for the eyes. Small triangle of red pepper for nose. Slice olives slices in half for the mouth. Cover loosely; refrigerate until serving time. Serve with crackers.
Ultimate Caramel Apples
1 cup water
1 cup sugar
1/2 cup heavy cream
10-inch square piece of Styrofoam
6 popsicle sticks or small wooden dowels
6 Red Delicious or Golden Delicious apples
3 ounces white chocolate
3 ounces semi-sweet chocolate, finely chopped
1/4 cup chopped nuts
In heavy-bottomed saucepan, combine water and sugar. Over low heat, stir mixture gently until sugar is completely dissolved. Increase heat to medium low and cook, without stirring, until mixture is a dark amber color. Remove from heat and carefully stir in heavy cream (mixture will bubble up and spatter a bit, then subside.) Set aside to cool and thicken. Cover Styrofoam with waxed paper to catch caramel drippings (this will be a stand for caramel apples). Insert popsicle sticks into bottom center of apples. Dip top half of each apple into thickened caramel. Insert bottom of popsicle sticks into Styrofoam, allowing apples to stand upright so caramel runs down sides of each apple. Refrigerate to harden. Meanwhile, melt white chocolate in top of double boiler above gently simmering water; stir until smooth. Transfer melted chocolate to pastry bag fitted with small writing tip. Drizzle thin, random strips of white chocolate over each caramel apple. Repeat melting and drizzling with semi-sweet chocolate. Sprinkle with chopped nuts.
Savory Samhain Butters
Autumn Butter
1/4 cup firmly packed brown sugar
1 tsp. pumpkin pie spice
1/4 cup whipping cream
1 cup butter, softened
Mix all ingredients until well blended. Spread onto your favorite muffins, quick bread, sweet crackers, or drop a dollop onto morning pancakes.
Cinnamon Butter
2 sticks butter
1/2 cup brown sugar
1 tsp. cinnamon
Combine all ingredients and mix well. Serve over sweet bread, muffins, or morning waffles. Store tightly covered in the refrigerator.
Pumpkin Pie Spice Butter
4 T. (1/2 stick) unsalted butter, softened
4 T. canned pumpkin puree
1 tsp. brown sugar
1 tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground ginger
1/8 tsp. freshly grated or dried nutmeg
1/8 tsp. salt
Combine all ingredients and mix well. Keep tightly covered in the refrigerator up to three weeks.
* 1/2 teaspoon of pumpkin pie spice can be substituted for cloves, ginger and nutmeg.
Raspberry Butter
1 cup raspberries
2 tablespoons water
1 tablespoon sugar
1/2 cup butter, at room temperature
2 tablespoons powdered sugar
1 teaspoon blackberry liqueur
1/4 teaspoon lemon juice
Boil raspberries, water and sugar in a small saucepan over medium heat until syrupy, stirring frequently, about 5 minutes. Strain through sieve to remove seeds. Cool. Process with remaining ingredients until smooth and well mixed. Can be prepared one day ahead. Cover and chill. Bring to room temperature and stir before serving.
Boxty Cakes The word "Boxty" makes me think of some magical creature you might come across in the Harry Potter books-- which, of course, makes them a perfect addition to any Halloween menu! And though they eat these today in Ireland all the time, boxty potato pancakes have been one of the most traditional Halloween recipes made during centuries.
These pancakes are creamy, rich, and just wonderful. I think they're best when cooked with onion and served savory, but you can also serve them plain with sugar or powdered sugar. Makes 8-10 pancakes.
Ingredients:
1 C. raw, grated potato
1 C. cooked mashed potatoes (leftover is fine)
1 onion, minced fine (optional -- for savory boxty pancakes)
1 C. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 egg, beaten
1 C. buttermilk
2 tbsp. butter
Instructions: 1. In a med. mixing bowl, combine the grated potato, onion (if using), and buttermilk (this keeps the potato from discoloring).
2. In a large mixing bowl, sift together flour, salt, and baking powder.
3. Add grated potato mixture, egg, and mashed potato.
4. Mix well. Batter should be about the texture of thick pancake batter. Add additional flour or buttermilk if necessary.
5. Melt butter in a heavy skillet or on a griddle.
6. Over medium heat, drop large spoonful's of boxty batter into skillet, making approximately 6" pancakes.
7. Brown well on both sides.
Mulled wine
Okay, mulled with might not be one of the most traditional Halloween recipes you'll ever come across, but it's one of the most fun to make and drink. It's autumn-y, it's warming, it's spicy, and it's, well, intoxicating. A great addition to your Halloween potato feast.
Want to get your traditional Halloween menu prepared ahead of time? Make your mulled wine in a crockpot and keep it on low until the guests arrive. Serves 4.
Kid Friendly Version: Want to make this a kid's Halloween recipe for the kiddos at your party? Skip the sugar and replace the wine with the same amount of apple cider. Or, even better, make an adult batch and a kiddie batch!
Ingredients:
1/2 C. water
1/2 C. granulated sugar
2 cloves
2 cinnamon sticks
1 orange, peel and juice
1 bottle (750 mL) dry red wine
Instructions:
1. in a pot (or crockpot) combine the water, sugar, cinnamon, cloves, and orange juice.
2. Simmer 2-3 minutes.
3. Add the orange peel and wine.
4. Let sit warming over low heat at least 30 minutes before serving.
5. Don't allow it to boil or you'll cook the alcohol away.
6. Serve in warm mugs, garnished with a cinnamon stick and orange slice, if desired.
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