Samhain Yummies

It's the Samhain season, for you readers in the northern hemisphere, and nothing says "Pagan holiday" like a delicious feast with your family and friends. If you're planning your Samhain menu for next week, try some of these recipe suggestions for your guests (be sure to scroll down to the bottom for additional links). It's a good time of year to celebrate with foods that celebrate the final harvest, and the death of the fields - although there's certainly no harm in a bit of silliness as well!

How To Make a Soul Cake for Samhain

By Patti Wigington

Make soul cakes to celebrate Samhain.

Image © Digital Vision/Getty Images; Licensed to About.com

Soul cakes were traditionally baked as a gift for the spirits of the dead. In many European countries, the idea of "Souling" became an acceptable alternative for Christians. The cakes took many different names and shapes -- in some areas, they were simple shortbread, and in others they were baked as fruit-filled tarts. Still other regions made them of rice flour. Generally, a soul cake was made with whatever grain the community had available. You can make your own with one of these four simple recipes.

Difficulty: Easy

Time Required: 1 hour

Here's How:

1. Pie Crust Soul Cakes

   You'll need:
   • A refrigerated roll-out pie crust
   • 2 Tbs. melted butter
   • 1 C mixed dried fruit
   • 2 Tbs honey
   Roll out the pie crust and cut it into circles. Use the circles to line a tin of muffin cups. Mix the butter, fruit and honey together. Scoop the fruit mixture into the pastry shells, and then bake for 15 minutes at 375 degrees. Allow to cool for about ten minutes before eating.

2. Quickie Shortbread Soul Cakes

   You'll need:
   • 1 stick of butter, softened
   • 4 Tbs sugar
   • 1 1/2 C flour
   Cream together the butter and sugar. Use a flour sifter to add the flour to the bowl, and mix until it's smooth. Divide the dough into two parts, and shape each half into a flat circle about half an inch thick. Put them on an ungreased baking sheet (baking stones are really nice for this) and poke lines with the tines of a fork, making eight separate wedges in each cake. Bake for 25 minutes or until light brown at 350 degrees.

3. Buttery Soul Cakes

   You'll need:
   • Two sticks butter, softened
   • 3 1/2 C flour, sifted
   • 1 C sugar
   • 1/2 tsp. nutmeg & saffron
   • 1 tsp each cinnamon & allspice
   • 2 eggs
   • 2 tsp malt vinegar
   • Powdered sugar
   Cut the butter into the flour with a large fork. Mix in the sugar, nutmeg, saffron, cinammon and allspice. Lightly beat eggs, and add to flour mixture. Add malt vinegar. Mix until you have a stiff dough. Knead for a while, then roll out until 1/4" thick. Use a floured glass to cut out 3" circles. Place on greased baking sheet and bake 25 minutes at 350 degrees. Sprinkle with powdered sugar while the cakes are still warm.

4. Irish Cakes

   You'll need:
   • 4 C flour
   • 1 pkt active dry yeast
   • 1 C milk
   • 2 Tbs butter
   • 1/2 tsp each cinnamon & salt
   • 3/4 C sugar
   • 1/2 C lemon zest
   • 1 1/4 C golden raisins
   Cream yeast with 1 tsp sugar & 1 tsp milk, let it get frothy. Blend flour, spices, & salt together, then cut in butter. Add the rest of the sugar to the flour mix and blend. Add milk & beaten egg onto the yeast mixture; combine with flour mixture. Beat until stiff.
   Fold in raisins and zest, cover with a damp cloth and let rise. Divide in two, place each half in greased 7" round pan. Cover, let rise again for 30 minutes. Bake 1 hour at 400 degrees.

   Sugar Skulls

   
   

   By Patti Wigington
   

   Make sugar skulls to celebrate the season of death.

   Image © Andres Balcazar/Getty Images

   Each year in Mexico, and in many Hispanic communities around the United States, people celebrate the Day of the Dead1 (Dia de los Muertos) between October 31 and November 2. While it may sound a bit macabre, it's actually a joyful celebration, honoring the memories of those who have died in the past year. Today's Day of the Dead festivals are a blend of old Aztec tradition merged with modern Catholic beliefs. One of the most popular customs is that of sugar skulls, which are simple to make, and lots of fun to decorate! Make a batch of your own, and include them in your Samhain feast.

   Ingredients:

   • 1 C granulated sugar
   • 1 tsp meringue powder
   • 1 tsp water
   • Food coloring in your choice of colors
   • Icing

   Preparation:

   Blend the sugar, meringue powder, and water together, and then press into skull-shaped molds. You can get the molds at candy stores, or if you have a Hispanic marketa near you, that's an even better resource. Once the molds are filled, allow to dry for 24 hours or more.

   Pop the skulls out of the molds, and put a thin layer of white icing over the skulls. Use the food coloring to decorate with bright colors -- for some great ideas of designs and patterns, check out the photo gallery at About Mexican Food: Sugar Skulls2.

   The above recipe makes about a dozen small sugar skulls, but you can adjust it accordingly to make more, or to make larger skulls.

   
   

   The Banshee - Mulled Wine Recipe for Halloween

   
   

   By Stacy Slinkard

   
   

   Mulled wines are a traditional favorite, no matter what the occasion, but Halloween presents a terrific opportunity to introduce others to its appeal. The Banshee Mulled Wine recipe is a warm wine punch sure to clutch the palate of all Halloween ghouls.

   Prep Time: 5 minutes

   Cook Time: 25 minutes

   Total Time: 30 minutes

   Ingredients:

   • One bottle of red wine (suggestions: Cabernet Sauvignon, Zinfandel, Merlot or a Spanish red)
   • One peeled and sliced orange (keep peel to add zest to taste into cooking pot)
   • One peeled and sliced lemon (keep peel to add zest to taste in cooking pot)
   • 1 tsp ground nutmeg
   • 2 tsp ground ginger
   • 5 whole cloves
   • 3 cinnamon sticks
   • 1/2 cup sugar (or honey can be substituted)
   • 2/3 cup brandy or cognac
   • 1/2 cup water

   Preparation:

   Combine all ingredients in either a large pot or a slow cooker. Gently warm the ingredients on low to medium heat (avoid boiling), for 20-25 minutes. Stir occasionally to make sure that the honey or sugar has completely dissolved. When the wine is steaming and the ingredients have blended well it is ready to serve. Ladle into mugs (leaving seasonings behind), garnish with a blood orange segment and perhaps black plastic, Halloween spiders and enjoy!

   Butternut Squash and Apple Casserole

   
   

   By Diana Rattray

   

   Butternut Squash and Apple Casserole

   Diana Rattray

   This butternut squash casserole includes apples and is topped with a buttery spiced crumb topping with brown sugar. This is a tasty side dish for any fall meal, and it would be a perfect holiday dinner casserole.

   Ingredients:

   • 1 small butternut squash (about 2 to 2 1/2 lbs)
   • 2 tart apples
   • 1/2 cup brown sugar, firmly packed
   • 4 tablespoons butter, cold
   • 1 tablespoon flour
   • 1 teaspoon salt
   • 1/4 teaspoon cinnamon
   • 1/4 teaspoon nutmeg

   Preparation:

   Butter a 2- to 2 1/2-quart baking dish. Heat oven to 350°. Peel, seed, and cut squash into small slices. Core the apples, peel, and cut into thin slices. Toss squash and apples together. Transfer squash and apple slices to the prepared baking dish.

   Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut in butter with fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover tightly with foil and bake at 350° for 50 to 60 minutes, or until squash is tender.