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Recipes for Samhain
Samhain (also known as Halloween, Hallowmas, All Hallows' Eve, All Satins' eve, Festival of the Dead, and the Third Festival of Harvest) is the most important of all the
Sabbats because it is the start of the Witches' New Year.
Herbs and flowers associated with Samhain include acorn, chrysanthemum, deadly nightshade, dittany, ferns, flax, fumitory, hazel, heather, mullein, oak leaves, pumpkin, sage, straw, thistle, and wormwood.
Traditional foods of Samhain include pumpkin pie, apples, cakes for the dead, cranberry muffins and bread, pears, pork, red foods, beans, pomegranates, all grains, beets, turnips, corn, gingerbread, mulled wine, meat dishes, hazelnuts, ale, cider, and herbal teas.
Apple Scones
3 dozen scones
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1 medium-sized apple
2 cups (280 grams) flour
3 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
6 tablespoons vegetable shortening
1/2 cup (112 grams) raisins
1/4 cup (60 milliliters) apple juice
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Peel, core, and mince the apple. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Mix the flour, sugar, baking powder, cinnamon, and salt. With a pastry blender, cut in the shortening. Stir in the apples and raisins. Add the apple juice to stiffen the dough.
Turn the dough out onto a floured surface. Roll the dough to about 1/2 inch (1.25 centimeters) thick. Cut into triangles. Bake on an ungreased baking sheet for 10 minutes, until light brown.
Baked Butternut Squash
Serves 6
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1 medium butternut or acorn squash
2 tablespoons (1/4 stick/30 grams) butter or margarine,
at room temperature
1/2 cup (120 milliliters) freshly squeezed orange juice
Dash of ground cinnamon
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Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Cut the squash in half lengthwise, and scoop out the seeds, scraping clean. Place the squash in a shallow baking dish. Dot each half with butter or margarine. Drizzle the orange juice and sprinkle the cinnamon over the squash. Bake, uncovered, for 30 to 45 minutes, or until you can easily put a fork in the squash. Slice each half into 3 equal portions and serve.
Rosemary Salmon
Serves 4
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1/2 cup (120 milliliters) Merlot or available red wine
2 teaspoons cider vinegar
1 teaspoon chopped fresh rosemary
1/4 teaspoon ground ginger
4 small salmon steaks, about 3/4 inch (2 centimeters) thick
(about 1 1/2 pounds [680 grams])
2 tablespoons (1/4 stick/30 grams) butter or margarine
Salt and pepper to taste
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Set the oven to broil. Mix the wine, vinegar, rosemary, and ginger in a saucepan. Simmer over low heat for at least 10 minutes. The mixture will boil down a bit, but if too much of the wine evaporates, add a little water.
Season both sides of the fish steaks with salt and pepper. Melt butter and brush on the fish.
Set the salmon on a rack in the broiler pan; broil for 9 to 11 minutes. To test for doneness, place a fork in the thickest part of the fish. Gently twist the fork; when the fish flakes easily it is ready. If you prefer fish on the rare side, with a slight pinkness in the middle, remove the fish when the outer part of the thickest point is still a little raw. It will cook more after it is removed from the broiler. When the fish is done, place it
on a serving platter. Pour the sauce over the fish.
All Hallows' Eve Cakes
About 3 dozen cakes
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1/2 cup (120 milliliters) vegetable oil
4 ounces (112 grams) unsweetened baking chocolate, melted
2 cups (400 grams) granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 cups (280 grams) sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (228 grams) confectioners' sugar
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In a large bowl, mix the vegetable oil, chocolate, and granulated sugar. Blend in the effs, one at a time, stirring well after each addition. Mix in the vanilla. In a small bowl, mix the flour, baking powder, and salt. Stir the flour mixture into the oil mixture. Chill for at least 4 hours or overnight.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spoon about 1 tablespoon of dough into a ball. Coat each ball in confectioners' sugar, rolling until covered. Place the balls about 2 inches (5 centimeters) apart on a greased baking sheet. Bake for 10 to 12 minutes. The cake center should be soft and the edges should be firm. Do not
over bake; they burn easily.
Witch's Brew
14 to 16 servings
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4 cups (1 liter) red berry soft drink or juice, for garnish
4 cups (1 liter) freshly squeezed orange juice
1/4 cup (60 milliliters) freshly squeezed lemon juice
8 cups (2 liters) apple cider
1 cup (240 milliliters) water
1 cup (240 milliliters) white grape juice
1 1/2 teaspoons ground cinnamon
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On the night before serving, pour the berry drink into ice trays (approximately three will suffice) and place in the freezer.
The next day, in a large punch bowl, mix the orange juice, lemon juice, apple cider, water, white grape juice, and cinnamon together until well blended. Chill in the refrigerator for at least 1 hour before serving.
When the berry drink ice cubes are frozen, add them to the witch's brew to look like bloody ice.
From: The Wicca Cookbook - Recipes, Ritual, and Lore By: Jamie Wood and Tara Seefeldt
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