Samhain Short Ritual and Recipes

Place upon the altar apples, pomegranates, pumpkins, squashes and other late autumn fruits. Autumn flowers such as marigolds and chrysanthemums are fine too. Write on a piece of paper an aspect of your life which you wish to be free of: anger, a baneful habit, misplaced feelings, disease. The cauldron or some similar tool must be present before the altar as well, on a trivet or some other heat-proof surface (if the legs aren't long enough). A small, flat dish marked with an eight-spoked wheel symbol should also be there.

Prior to the ritual, sit quietly and think of friends and loved ones who have passed away. Do not despair. Know that they have gone on to greater things. Keep firmly in mind that the physical isn’t the absolute reality, and that souls never die.

Arrange the altar, light the candles and censer, and cast the Circle of Stones..

Recite the Blessing Chant.

Invoke the Goddess and God.

Lift one of the pomegranates and, with your freshly-washed white-handled knife, pierce the skin of the fruit. Remove several seeds and place them on the wheel-marked dish. Raise your wand, face the altar and say:

On this night of Samhain I mark your passing,

O Sun King, through the sunset into the Land of the Young.

I mark also the passing of all who have gone before,

and all who will go after. O Gracious Goddess,

Eternal Mother, You who gives birth to the fallen,

teach me to know that in the time of the greatest

darkness there is the greatest light.

Taste the pomegranate seeds; burst them with your teeth and savour their, bittersweet flavour. Look down at the eight-spooked symbol on the plate; the wheel of the year, the cycle of the seasons, the end and beginning of all creation.

Light a fire within the cauldron (a candle is fine). Sit before it holding the piece of paper, gazing at its flames. Say:

Wise One of the Waning Moon,

Goddess of the starry night,

I create this fire within your cauldron

to transform that which is plaguing me.

May the energies be reversed:

From darkness, light!

From bane, good!

From death, birth!

Light the paper in the cauldron’s flame and drop it inside. As it burns, know that your ill diminishes, lessens and finally leaves you as it is consumed within the universal fires.

If you wish, you may attempt scrying or some other form of divination, for this is a perfect time to look into the past or future. Try to recall past lives too, if you will. But leave the dead in peace. Honour them with your memories but do not call them to you. Release any pain and sense of loos you may feel into the cauldron’s flames.

Works of magic, if necessary, may follow.

Celebrate the Simple Feast.

The circle is released.

Samhain Lore

It is traditional on Samhain night to leave a plate of food outside the home of the souls of the dead. A candle placed in the window guides them to the lands of eternal summer, and burying apples in the hard-packed earth "feeds" the passed ones on their journey.

For food, beets, turnips, apples, corn, nuts, gingerbread, cider, mulled wines and pumpkin dishes are appropriate, as are meat dishes. 

The Week of Halloween

-author unknown

The most common colors associated with Samhain are Orange and Black.

However, Red, Brown, and Golden Yellow are also appropriate colors 

for this Sabbat. Altar candles should be black, orange, white, silver 

and/or gold.

Stones to use during the Samhain Celebration are Obsidian, Onyx, and

Carnelian. 

Animals associated with Samhain include bats, cats, and dogs.

Mythical beasts associated with Samhain are the following: Phooka, 

Goblin, Medusa, Beansidhe, Fylgiar, Peryton, Erlkonig, and Harpies. 

Plants and herbs associated with Samhain are Mugwort, Allspice, Sage, 

Gourds, Catnip, and Apple Trees.

The traditional Pagan foods of Samhain include beets, turnips, squash,

apples, corn, nuts, gingerbread, cider, pomegranates, mulled wines and

pumpkin dishes. These are all appropriate as well as meat (especially 

pork) dishes (if you're not a vegetarian - if so, tofu seems ritually 

correct).

Some Wiccans leave a plate of food outside the home for the souls of 

the dead. Placement of a candle in a window and burying apples in the

hard-packed Earth is believed to guide them on their journey to the 

lands of Eternal Summer.

According to Margie McArthur, in her book "WiccaCraft for Families", 

the following dates are celebrated by many for the entire week 

preceding October 31st, called "All-Hallows Week":

October 24th - Festival Prelude and Night of Seers - decorate and 

remember those who have seen the future.

October 25th - Night of Heroes and Martyrs - honoring members of 

families who died in war and peace, those who have died for their 

faith.

October 26th - Night of Artists - for remembering those who speak of 

the Old Ways through the arts.

October 27th - Night of Nurturers - those who keep the home fires 

burning, caring for those in need of care.

October 28th - Night of Remembrance of Family Pets, recalled and 

cherished.

October 29th - Night of Remembrance of Forgotten Ancestors, heritage, 

and origins.

October 30th - Night of the Recent Dead - trip to cemetery.

October 31st - Family Fire Festival 

Happy Halloween 

Recipes for Samhain 

Foods associated with Samhain include: 

beets, turnips, squash, apples, corn, nuts, gingerbread, pomegranates, and pumpkin dishes. 

Pork dishes 

Cider and mulled wines 

Plants and herbs associated with Samhain are mugwort, allspice, sage, catnip, and apple trees. 

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Samhain Tenderloin with Beet Sauce 

2 medium beets, peeled, chopped

2 cups chicken stock

1/2 cup chopped leek, white part only

salt and ground black pepper

1/4 cup whipping cream

1 Tbsp vegetable oil

1 lb pork tenderloin, trimmed of fat and cut into 1"-thick medallions

   (Note: at 1" thick, the medallions actually take longer to cook than is indicated in the

    instructions below)

salt and freshly ground black pepper 

In a saucepan cook beets in chicken stock with chopped leek until tender, about 30 minutes.  Stir occasionally. 

After about 20 minutes have gone by, begin cooking the pork:  heat 2 tsp oil in a nonstick skillet over medium-high heat. Season pork lightly with salt and pepper and cook for 3 to 4 minutes per side, or until brown on the outside and no longer pink but still juicy inside.Transfer to plates or a platter and keep warm. 

Your beets should be cooked by now.  Strain and puree in food processor or blender until smooth. Season with salt and pepper to taste.  Add cream and blend sauce until smooth. Reheat over medium heat until very hot. 

Pour over tenderloin medallions, served with seasoned rice or egg noodles. 

Here's a similar recipe... the one the above was based on... 

Samhain Tenderloin w/ Cumberland Sauce 

This is a very tasty recipe! 

1 Tbsp. vegetable oil

1 lb. pork tenderloin, trimmed of fat and cut into 1"-thick medallions

   (Note: at 1" thick, the medallions actually take longer to cook than is indicated in the

    instructions below)

salt and freshly ground black pepper

2 Tbsp minced onions or shallots

1 cup dry red wine

1 tsp cornstarch

1 Tbsp fresh lemon juice

2 Tbsp black currant jelly

1 tsp brown sugar

1 tsp Dijon mustard 

Heat 2 tsp. oil in a nonstick skillet over medium-high heat. Season pork lightly with salt and pepper and cook for 3 to 4 minutes per side, or until brown on the outside and no longer pink but still juicy inside.Transfer to plates or a platter and keep warm. 

Add remaining 1 tsp. oil to the skillet. Add onions or shallots and cook, stirring, until softened, about 30seconds. Add wine and bring to a boil, stirring. Boil for 5 to 6 minutes, or until reduced to about 1/3 cup. Dissolve cornstarch in lemon juice and whisk into the sauce. Cook, stirring, until thickened and glossy. 

Remove from heat and stir in jelly, sugar, and mustard. Taste and adjust seasonings with more salt and pepper, if needed. Spoon the sauce over the pork. 

Roast Potatoes and Squash 

1 pound of yellow-flesh potatoes, peeled and cut into 1-inch cubes

1 1/2 pounds of winter squash, like Hubbard or butternut, peeled and cut into 1-inch cubes

2 tablespoons fresh rosemary

Sea salt and fresly ground pepper to taste

1 tsp butter

freshly grated Parmesan cheese 

Preheat the oven to 400 degrees. Soak the potatoes in cold water for 5 minutes to remove excess starch. Drain the potatoes. 

Spray a nonstick roasting pan with PAM. Place the potatoes and the squash in one layer in the pan. Sprinkle with rosemary and season with salt and pepper. Roast for 30 minutes and then stir so that the vegetables cook evenly. Continue roasting until well browned, about 30 more minutes, and serve. Dot with a little butter and sprinkle with Parmesan. (These are also good with a little curry powder added.) 

You can also pour the following sauce over the potatoes and squash... 

Pumpkin Seed Sauce 

1 cup shelled pumpkin seeds

1/4 cup yellow onion, chopped

1 slice white bread, torn into small pieces

2 cloves garlic, crushed

2 tsp vegetable oil

2 tsp green chiles, chopped (canned are fine)

1/4 tsp ancho chili powder

14 oz chicken broth

1/2 cup whipping cream

dash salt 

Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently, until bread is golden brown. Stir in chiles. Place mixture in blender, cover, and process until smooth. (You can use a food processor, instead, but a blender gives you a smoother sauce.) Stir in broth, whipping cream, and salt. Makes about 3 cups of sauce. Good on many pastas or over yellow rice. 

Colcannon 

...is a mashed potato, cabbage, and onion dish still served in Ireland on All Saint's Day. 

4 cups mashed potatoes

2 1/2 cups cabbage, cooked and chopped fine

1/2 cup butter

1/2 cup evaporated milk or cream

3/4 cup onion, minced

1/4 teaspoon salt

1/8 teaspoon white pepper 

Sauté onions (traditionalists sauté in lard or grease, but butter is acceptable.). Boil the potatoes and mash them (do not use artificial potato flakes). In a large pan place all of the ingredients except the cabbage and cook over low heat while blending them together. Turn the heat to medium and add the chopped cabbage. The mixture will take on a pale green cast. 

Keep stirring occasionally until the mixture is warm enough to eat. Lastly drop in a thimble, button, ring, and coin. Stir well and serve. 

Make sure to warn the guests about the surprises inside!  They're good luck charms.  :) 

Winter Squash and Apple Soup 

2 cups butternut squash or buttercup squash peeled, seeded & chopped

2 cups sweet potato, peeled and chopped

3 medium apples, peeled, cored, and chopped Spartan, McIntosh or similar cooking apple

1 medium yellow onion, chopped

2 cups water or just enough to cover apples and veggies

1/2 tsp salt

1/2 tsp pumpkin pie spice (or Chinese 5 spice)

1/4 tsp cayenne pepper 

Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat and simmer 30 minutes, or until all the vegetables are tender. Add the seasonings and use a blender to process the mixture. Heat in the saucepan again on low heat until hot. Keeps 3-5 days refrigerated. 

Source: original recipe by David Tinker, Vancouver chef. 

Sweet Corn Cake 

1/4 cup butter, unsalted

2 Tbsp shortening

1/2 cup masa harina

3 Tbsp cold water

10 ounce pkg frozen corn kernels

3 Tbsp cornmeal

1/4 cup sugar

2 Tbsp whipping cream

1/4 tsp baking powder

1/4 tsp salt 

Whip butter and shortening in a mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly. Using a blender, process corn kernels until coarsley chopped. Stir into masa mixture. Mix together the cornmeal, sugar, whipping cream, baking powder, and salt in large bowl. Add butter/masa mixture and mix until blended. 

Pour masa mixture into 8" greased baking pan. Cover with foil and bake at 350 degrees until corn cake is firm, 40 to 50 minutes. Allow cake to stand at room temperature for 15 minutes before cutting into squares, or use an ice cream scoop to serve. 

Chile-Spiked Corn Spoonbread 

2 cups water 

1 teaspoon salt 

1 cup yellow cornmeal, preferably stone-ground 

4 Tbsp unsalted butter 

2 cups milk 

3 large eggs, beaten (best if at room temperature) 

1/2 to 1 jalapeno pepper, chopped (to taste)

1/2 tsp ancho chili powder 

2 teaspoons baking powder 

Position a rack in the center of the oven, and preheat to 400 degrees. Lightly butter a 1 1/2 quart round casserole. In medium saucepan, bring the water and salt to a boil over high heat. Gradually whisk in the cornmeal. Reduce the heat to low, and cook, stirring constantly, until the cornmeal is quite thick, about 3 minutes. Remove the pan from the heat, and stir in the butter until melted. Then whisk in the milk. Add the beaten eggs and whisk well. Whisk in the chile pepper and baking powder. Spread the batter evenly in the prepared casserole. Bake until puffed and golden brown, about 45 minutes. Let stand 5 minutes before serving. Serving Size : 6 

Amish Pumpkin Cinnamon Rolls with Caramel Frosting 

1/3 cup milk

2 tbsp. butter

1/2 cup canned pumpkin or mashed cooked pumpkin

2 tbsp. sugar

1/2 tsp. salt

1 egg, beaten

1 package dry yeast

1 cup unbleached all purpose flour

1 cup bread flour

1/3 cup brown sugar,packed

1 tsp. ground cinnamon

2 tbsp. melted butter

Caramel frosting (recipe follows) 

In small saucepan, heat milk and 2 tbsp.butter just until warm(120-130 degrees) and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast. In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly(dough will be very soft). 

Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12x10 inch rectangle. 

In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into 12 1- inch slices. Place rolls, cut side up, in greased 9 inch square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes. 

Bake rolls at 350 degrees about 20 minutes or til golden. Remove from pan to waxed paper-linedwire rack. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls. 

Caramel Frosting 

1/4 cup (4 tbsp.)butter

1/2 cup brown sugar,packed

2 tbsp. milk

1/4 tsp. vanilla

Dash salt

1/2 to 3/4 cup sifted confectioners' sugar 

In small saucepan, heat butter until melted. Stir in brown sugar and milk. Stir in brown sugar and milk. Cook over medium low heat 1 minute. Transfer to small mixer bowl and cool mixture. Stir in vanilla, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency. 

From Quilt Country by Marcia Adams 

Pumpkin Pudding (Salem Witch Pudding) 

4 eggs, separated

1-1/2 cups pumpkin puree

1 cup light brown sugar

3/4 cup half-and-half

5 tablespoons rum

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon salt 

In an electric mixer or large mixing bowl, beat the egg whites until stiff. In a different bowl, beat the egg yolks until thick and lemon-colored. Combine the yolks with the remaining eight ingredients; mix together well; and then fold in the egg whites. 

Pour the pumpkin mixture into a buttered 1-quart souffle dish. Place it in a pan of hot water and bake in a 350-degree preheated oven for about 45 minutes. This recipe yields 6 servings. 

Source: "The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and Recipes" by Gerina Dunwich, Carol Publishing Group, 1994

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Samhain Cider


2 quarts of 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

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 serve the cider while it is still warm.
Refrigerate any leftover cider. Serves 8