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Samhain-Halloween Food Recipes

by Raven and Crone

Remembrance Cookies:

These cookies can be made on Hallow's Eve. They can be shaped like people and the herb rosemary is added to the dough as a symbol of remembrance. Some of the cookies are eaten while telling stories or attributes of special ancestors, reminding us that we still have access to their strengths--or perhaps a predisposition to their weaknesses. The rest of the cookies are left outside by a bonfire as an offering. This can be a solemn ritul, but it need not be.
Ingredients for the cookies:
1 1/2 c. powdered sugar
1 c. butter or margarine (softened)
1 egg
2 t. vanilla
1 t. almond extract
2 1/2 c. all purpose flour
1 t. baking soda
1 t. cream of tartar
1 1/2 T. chopped rosemary
Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut out with gingerbread women or men cutters and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes.

Beer-Basted Rib Eye Roast
6 to 8 servings

1 (3-pound) boneless rib eye roast
4 garlic cloves, peeled and sliced into thin slivers
1/4 cup soy sauce
1/4 teaspoon black pepper
1 medium onion, coarsely chopped
1 (12-ounce) bottle dark beer
1/2 cup beef broth

Preheat oven to 450°F. Cut slits 1-inch deep into top of roast at regular intervals and insert garlic into slits. Rub soy sauce over all sides of roast then sprinkle with pepper. Place roast into pan and scatter onions around it. Cook roast for 30 minutes then reduce heat to 350°F. Pour 1/4 cup
beer over roast then continue cooking for 75 minutes for medium-rare or until desired doneness, basting with beer every 30 minutes. Remove roast to cutting board and let sit 10 minutes. Meanwhile, add any remaining beer and the beef broth to pan. Cook over medium-high heat and deglaze by stirring to dislodge brown bits on bottom of pan. Simmer 3 to 4 minutes then season to taste with salt and pepper. Slice roast and serve with pan juices.

Samhain Meat Pie

1 bay leaf
10 bacon slices
1 pound sliced thickly mushrooms
2 leeks or onions chopped into 1 inch pieces
3 carrots chopped into 1 inch pieces
1 chicken, cut into serving portions
3 TBS chopped parsley
3 sliced potatoes, peeled or not
1 TBS red wine vinegar
2 cloves garlic, optional

Place the bay leaf into the bottom of a Dutch oven or cauldron. (You will need a lid.) Place half the bacon over the leaf and cover with half of the mushrooms, leeks and carrots. Place the meat pieces atop the vegetables and then cover with the rest of the mushrooms, leeks and carrots. Season to taste, adding half of the chopped parsley, and one of the crushed garlic cloves. (Extra water or broth can be added if thought necessary, just not too much.) Place the potatoes on top of everything else. Add a bit more salt and pepper, the rest of the garlic and parsley. Place the rest of the bacon over this and pour the red wine vinegar over them. Place a tight lid on the pot and cook in the oven at 325 degrees for two hours. Do not check inside too often, as it will dry out the meat. Be sure to discard the bay leaf.

Dinosaur Ribs
4 to 6 servings

1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon salt
6 to 7 pounds beef back ribs, trimmed and cut into individual ribs
1/4 cup barbecue sauce

Preheat the oven to 375°F. Line a large roasting pan with aluminum foil then place a roasting rack in the pan. Coat the rack with nonstick cooking spray. In a small bowl, combine the cumin, oregano, thyme, chili powder, garlic powder, and salt; mix well. Rub the seasoning mixture evenly over the ribs. Place the ribs on the roasting rack, overlapping them if necessary. Roast uncovered for 1 hour.Brush the ribs with the barbecue sauce and roast, uncovered, for 25 to 30 more minutes, or until the ribs are tender and cooked through. Serve immediately. NOTE: Serve with additional barbecue sauce on the side.

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.

Sweet Potato and Apple Bake

1 large (1/4 lb) sweet potato
3 medium Golden Delicious apples
1 teaspoons lemon juice
1 large leek
1/4 cup (1/2 stick) butter or margarine, softened
1/4 teaspoon Salt
1/8 teaspoon ground pepper
1/4 cups apple juice
2 tablespoons unseasoned bread crumbs
1 tablespoon brown sugar

Heat oven to 350 degrees. Peel and thinly slice sweet potato. Peel, core, and cut apples into 1/4-inch-thick slices. Place apples in bowl and add water to cover; add lemon Juice. Trim off top of leek 1 inch above white; discard top and root end. Cut leek lengthwise in half and clean well under running cold water. Thinly slice leek crosswise. Drain apples well; pat dry. Grease 1 1/2-quart casserole with 1 table-spoon butter. Place one third of apples in bottom of casserole; top with one third of leek slices and one third of sweet potato. Season with salt and pepper. Repeat to make 2 more layers. Dot top of casserole with 2 tablespoons butter; pour apple juice over all. Cover
tightly with lid or aluminum foil and bake 45 minutes. Meanwhile, to make topping, in small sauce-pan, melt remaining 1 tablespoon butter; stir in bread crumbs and brown sugar until well combined. Uncover casserole and sprinkle with topping. Bake uncovered 10 to 15 minutes longer or until potato slices are tender. Serve immediately. Yield: 6 Servings

Samhain Sweet Potatoes in a Pumpkin Shell

2 quart sized pumpkin
1/3 cup flour
1 cup chopped pecans
1 cup flaked coconut
1 cup brown sugar
3 cups cooked mashed sweet potatoes (or canned yams)
1/2 cup brown sugar
1/4 cup milk
1 teaspoon pumpkin pie spice
1/3 cup melted butter
2 beaten eggs
1 teaspoon vanilla
1/2 cup mini marshmallows (optional)

Combine potatoes, sugar, vanilla, coconut, spices, flour and pecans. Mix well. Cut the top of the pumpkin open and scoop out the seeds and fiber. Fill the hollowed pumpkin with the potato mixture. Mix the butter, milk, and eggs together. Sprinkle over the top of the potato mixture. Place the filled pumpkin in a large baking dish. Replace the pumpkin top. Bake at 375 degrees (F) for forty-five minutes. (45 min) Remove the lid and place the mini marshmallows on top (if used). Bake until the marshmallows are melted and turning golden. Allow pumpkin to cool for 10 minutes before serving directly from the shell. 

Colcannon  by Edain McCoy

Potatoes, harvested from August to October, were a part of the feast in Ireland where they were made into a Samhain dish known as colcannon. 

4 cups Mashed Potatoes
2-1/2 cups Cabbage, cooked and chopped fine
1/2 cup Butter (avoid corn oil margarines as they will not add the needed body and flavor)
1/2 cup Evaporated Milk or Cream
3/4 cup Onion, chopped very fine and sauteed
1/4 teaspoon Salt
1/8 teaspoon White Pepper

Saute onions (traditionalists saute 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. Serves 8. (The above "Colcannon" recipe is quoted directly from Edain McCoy's book "The Sabbats: A New Approach to Living the Old Ways", page 38, Llewellyn Publications, 1994.)

Festival Tortellini
4 to 6 servings

1 (26-ounce) jar spaghetti sauce
2 (9-ounce) packages Italian sausage-filled tortellini (fresh or frozen and thawed)
1-1/2 cups water
1 large green bell pepper, cut into 1-inch chunks
1 medium onion, cut into thin wedges
1 (4-ounce) can mushrooms, drained
2 cups (8 ounces) shredded mozzarella cheese

Preheat the oven to 350°F. In a 9" x 13" baking dish, combine all the ingredients except the cheese; mix well. Cover tightly with aluminum foil and bake for 25 minutes. Remove from the oven, stir, cover, and bake for 20 more minutes. Remove the foil, sprinkle with the cheese, and bake, uncovered, for 5 more minutes, or until the cheese is melted. Serve immediately.

Taffy Apple Salad
 
1 (20 ounce) can pineapple chunks
2 cups miniature marshmallows
1 1/2 tablespoons white wine vinegar
1/2 cup white sugar
1 egg, beaten
1 tablespoon all-purpose flour
2 cups chopped red apple
1 1/2 cups raw Spanish peanuts
1 (8 ounce) container frozen whipped topping, thawed
Drain Pineapple juice into medium saucepan. Combine pineapple chunks and marshmallows into bowl and refrigerate. Add vinegar, sugar, egg and flour to pineapple juice; mix well. Cook over medium heat until thick. Remove from heat and refrigerate until chilled. Combine juice mixture with pineapple and marshmallows. Add apples, peanuts and whipped topping. Mix well and chill before serving

Stuffed Monster Heads
 
Quick and easy to make they are savory and look great! Use a variety of different colored peppers and a barbecued beef and couscous filling that is super quick to prepare. Any color peppers can be used, and the filling can be made from leftover rice, barley, or other small pasta could be used in place of the couscous if desired. You could also use your family's favorite stuffed pepper filling if you think they would like it better than the "monster brain" filling. You can also used uncooked peppers decorated in the same way to hold dips for vegetables and chips. 
 
6 small bell peppers, any color
1 tablespoon cooking oil
1 minced onion
2 minced garlic cloves
1 1/2 pounds ground beef or turkey
3 cups cooked couscous
1/4 cup water
2 cups barbecue sauce
Blue food coloring
1 cup shredded cheddar cheese
12 asparagus spears
12 pimento stuffed green olives
 
Cut the tops off of each pepper and reserve the tops. Remove the veins and seeds from each pepper. Place the peppers cut side up in a shallow microwave safe dish and cover with plastic wrap. Pierce the plastic wrap with a fork. Microwave on high for 4 minutes. While the peppers are cooking, Heat the oil in a large skillet over medium high heat. Add the onion and sauté until translucent. Add the garlic and sauté for a minute and then add the ground beef. Brown the beef well, and then add the couscous and water. Bring to a boil and break up the couscous and beef into small pieces. Cook until the water has evaporated and add the barbecue sauce and enough blue food coloring to make a brown sauce that looks "monster brainy-ish" to you. (Our sauce was a rich purple that did not photograph well, but that our testers loved!) Heat the mixture through thoroughly. Stuff the peppers loosely with the filling and return to the shallow dish. Sprinkle the cheese over top the "brains" and add two asparagus spears to each head. Microwave uncovered for 3 minutes on high, or until the cheese melts and the pepper is piping hot. Make 2 small X's on the side of the pepper for the eyes and carefully add the green olives. Make a slit for the mouth, and cut tongues from the reserved pepper tops. Insert the tongues and serve hot. Makes 6 Servings

Moldy Maggot Casserole
 
You might be more familiar with this great vegetarian dish by its normal name, Spinach and Rice Casserole. This low fat version is a great make ahead dish that just needs to be made ahead of time and reheated before eating for a great dinner or side dish.
 
1 cup minced onion
2 tablespoons vegetable stock
1 pound washed and chopped spinach
3 cups cooked rice
1 cup low fat cottage cheese
1/2 cup shredded low fat cheddar cheese
1/4 cup egg substitute
3 tablespoons fresh parsley
1 1/2 teaspoons dill weed
 
Preheat the oven to 375 degrees and spray a 2 quart casserole with no fat cooking spray. In a large skillet saute the onions and stock until soft. Add the spinach and cook over low heat until the spinach is wilted and all of the liquid has evaporated, stirring constantly. In a large bowl combine the remaining ingredients. Fold in the spinach mixture. Spoon the mixture into the prepared casserole and bake for 25 minutes

PUMPKIN GINGER SOUP
Ingredients:

1 small cooking pumpkin
1/2 cup cashews
1 tablespoon grated fresh ginger (or to taste)
salt to taste
Directions:
Soak cashews in water to cover for several hours. This step is optional, but helps them blend better. Cut pumpkin in half, remove seeds, and bake cut side down at 350 degrees F until very tender (45 minutes to one hour). Scrape pumpkin from the peel and puree in a blender, with any juices, in batches. Put pureed pumpkin into your soup pot. Blend cashews in blender until smooth and add to the pumpkin puree. Rinse the blender with a little water and add to the pot. Add a little more water if it's too thick. Add ginger and salt to taste and heat gently for a few minutes to blend the flavors.

Stone Soup

4 cans (14-1/2 ounces each) chicken broth
4 medium red potatoes, cut into eighths
1 yellow summer squash, chopped
2 medium carrots, chopped
1 medium onion, chopped
2 celery ribs, chopped
1 teaspoon dried thyme
1/2 teaspoon pepper
4 cups cubed cooked chicken
1 cup frozen cut green beans
1/2 cup quick-cooking barley
1 can (14-1/2 ounces) diced tomatoes, undrained
4 cups salad croutons
1 cup shredded Parmesan cheese

In a Dutch oven or soup kettle, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are crisp-tender. Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender. Add tomatoes; heat through. Serve with croutons and Parmesan cheese. Yield: 12 servings.

Jack-O-Lantern Cheese Ball
This is a festive Halloween appetizer that everyone will love. It looks like a pumpkin but has delicious pumpkin and cheese flavor.

Ingredients
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 2-3 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.

Devilish Dip
 
4-ounces cream cheese
1/2 cup finely chopped cooked ham
2 to 3 tablespoons prepared Horseradish
1 Tablespoon Dijon mustard
1/4 cup sour cream

Mix ingredients together until well combined. Warm in microwave for 30 to 60 seconds, stir and serve with crackers or cubes of toasted sourdough or slices of party rye.

Strained Eyeballs

6 Eggs
6 oz Whipped cream cheese
12 Olives with pimento
Red food coloring or catsup

Hard boil the eggs, peel and cool. Halve lengthwise and remove yolks. Fill hole with the creamed cheese and smooth surface as much as possible. Press an olive into each cream cheese eyeball with the pimento up for an eerie green iris and red pupil. Dip a toothpick in catsup and draw broken blood vessels in cream cheese.

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This article was published on Friday 10 October, 2008.
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