Foods of Samhain

Yam and Acorn Squash Soup

Serves 4

Ingredients

• 1 tbsp vegetable oil
• 1 large vidalia or purple onion, chopped
• 5 cups yams or sweet potatoes, peeled and cubed
• 1 ¾ cups chicken broth
• ¼ cup plain yogurt
• 2 tbsps pumpkin seeds, toasted
• ¼ cup whole milk
• Dash of salt
• ¼ tsp white pepper
• ¼ cup sour cream
• 2 tbsps sliced almonds, for garnish
• Dash of grated nutmeg, for garnish

Directions

1. Heat the oil in a large saucepan over medium heat. Add the onion; saute until the onion is golden. Add yams, squash, and broth. Decrease heat and simmer, covered, until the vegetables are tender, about 25 minutes. Let the mixture cool.
2. In increments, place the vegetable mixture and yogurt in a blender or food processor. Whirl until pureed. Return the mixture to the saucepan and add the pumpkin seeds. Stir in milk until you have the desired consistency. Season with salt and pepper.
3. Cook over low heat until heated through, about 5 minutes. Transfer soup to warmed bowls. Top each serving with a dollop of sour cream and a sprinkle of almonds and nutmeg.

Apple Scones

Yield: 3 dozen

Ingredients:

• 1 apple, any kind
• 2 cups all purpose flour
• 2 tbsps granulated sugar
• 3 tsps baking powder
• ½ tsp ground cinnamon
• ½ tsp salt
• 6 tbsps vegetable shortening
• ½ cup raisins
• ¼ cup apple juice

Directions

1. Peel, core, and mince the apple.
2. Preheat oven to 400
3. In a bowl, mix flour, sugar, baking powder, cinnamon, and salt. With a pastry blender, cut in the shortening.
4. Stir in the apples and raisins.
5. Add apple juice to stiffen the dough.
6. Turn dough out onto a floured surface. Roll to about ½ inch thick.
7. Cut into triangles
8. Bake on an ungreased baking sheet for 10 minutes, until light brown.

Magickal Mushrooms (No, not that kind)

Yield: 12 stuffed Mushrooms

Ingredients

• 2 tbsps butter
• ¼ cup chopped mushroom stems
• 2 tbsps diced green bell pepper
• 2 tbsps chopped onion
• ¾ cup bread crumbs
• 2 tbsps cooked, crumbled bacon
• 1 tsp minced fresh rosemary
• Salt and pepper
• 1 cup large mushrooms, stemmed
• ⅓ cup grated cheddar cheese

Directions

1. Preheat oven to 350
2. In a saucepan, , melt 1 tbsp of butter over low heat. Add the mushroom stems, green pepper, and onions. Saute until until tender.
3. Mix in bread crumbs, bacon, and rosemary. Season with salt and pepper
4. Spoon mixture into mushroom caps. Place caps on a baking sheet. Melt the remaining butter and drizzle over the caps. Top each one with grated cheddar cheese.
5. Bake for 15 minutes. Serve hot.

Rosemary Salmon

Serves 4

Ingredients:

• ½ cup merlot or other red wine
• 2 tsps Cider vinegar
• 2 tsps chopped fresh rosemary
• ¼ tsp ground ginger
• 4 (6oz) fresh salmon steaks
• Salt and pepper
• 2 tbsps unsalted butter

Directions

1. Set oven to broil
2. Mix 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.
3. Season both sides of the fish steaks with salt and pepper. Melt butter and brush on the fish.
4. Set the salmon on a rack in the broiler pan; broil for 9-11 minutes. To test fish to see if it is done, place a fork in the thickest part of the steak. Gently twist fork; if the meat flakes easily, it is ready.
5. Place on a platter, pour sauce over fish, and serve.

All Hallows’ Eve Cakes (My personal favorite)

Yield: about 3 dozen cakes

Ingredients

• ½ cup vegetable oil
• 4 oz unsweetened baking chocolate, melted
• 2 cups granulated sugar
• 4 large eggs
• 2 tsps vanilla extract
• 2 cups sifted cake flour
• 2 tsps baking powder
• ½ tsp salt
• 1 cup confectioners sugar

Directions

1. In a large bowl, mix vegetable oil, chocolate, and granulated sugar. Add the edds, one at a time, stirring well after each addition. Mix in vanilla.
2. In a small bowl, mix flour, baking powder, and salt. 
3. Stir in flour mixture to oil mixture.
4. Chill for 4 hours or over night.
5. Preheat oven to 350.
6. Roll 1 tbsp of dough into ball, coat in confectioners sugar, rolling until covered. Repeat with all the dough.
7. Place the balls 2 inches apart on a greased baking sheet. Bake for 10-12 minutes. The cakes should be soft and edges should be firm. Do not overbake as they burn easily.

Bonus Lore: These cakes are said to appease the dead from causing trouble when the veil is thin. It is advisable to leave some in your yard or by your door as an offering to the spirits. I like to leave some in cemeteries as well. Also one in my spaces for the fairies. Though they have little to do with the veil, they enjoy sweet treats.

Baked Apples

Yield: 12 apples

Ingredients

• 12 golden delicious apples
• ½ cup firmly packed light brown sugar
• ¾ cup butter at room temperature
• 1 tsp grated nutmeg
• 1 tsp ground cinnamon
• ¾ cup boiling water

Directions

1. Preheat oven to 350
2. Peel upper half of each apple.
3. Core apples to within ½ inch of the bottom
4. Place 1 scant tbsp of brown sugar, 1 tsp butter, 1 pinch nutmeg, and a pinch of cinnamon in the center of each apple. Sprinkle remaining spice over apples
5. Add boiling water to baking dish
6. Bake 30-40 minutes, basting occasionally. To see if apples are done, pierce with a fork. If tender, they are done.