Samhain ~ All Hallows Eve ~ Halloween ~ Barmbrack

 

Samhain - All Hallows Eve - Halloween - October 31 to November 1, in the Northern Hemisphere - is a Celtic festival marking the end of harvest season and the beginning of winter and is considered to be the darker half of the year. All harvest has been completed, the cycle of birth and growth is at an end. The skies are turning grey, the leaves have fallen from the trees and the garden is bare, seeds that are buried deep into the earth will retreat, lie dormant waiting to germinate. 

Death is a reoccurring theme at this time, boundaries dissolve... all is laid bare and the veils between worlds are at their thinnest. It is a time to honour and hold offerings to our ancestors and the dead. Other festivals during this time are: Hallowmas (Martinmas), Day of the Dead, All Saints' Day, All Souls' Day and another Celtic tradition, Feast of the Dead.   

Samhain is a magical time. As the dark half of the year commences, death is followed by rebirth, the end of the old year and the beginning of the new year, it's a time to rest and reflect as we go inward to honour the darkness as we descend into winter and the darker half of the year. Remember... light is born from darkness and darkness is fertile with potential and growth.  

Herbs, plants and flowers associated with Samhain are Rosemary, Sage, Thyme, Mint, Bay Leaves, Heather, Calendula, Marigolds, Nightshade and Acorns. Animals are bats, cats and dogs. Colours are black, brown, orange, purple, red and golden yellow. Foods associated with Samhain are apples, pumpkin and pumpkin pie, beets, turnips, hazelnuts, corn, gingerbread, pomegranates, cider, herbal teas and pork dishes.

Activities to celebrate on your own or with family and friends are: carve a pumpkin, bake or cook with seasonal festival ingredients, celebrate with a bonfire, wear a costume, host a celebratory feast, divination, light candles in Samhain colours and reflect, connected and surround yourself with nature and the darkness. 

Barmbrack is a traditional Irish cake made at this time. It's not as rich as Christmas fruit cake and appears more like bread with dried fruit in it. It is said that charms such as a dried pea, a ring, a penny or a small twig were added to the Barmbrack batter and indicated a fortune, either good or bad, to whom ever found one in their baked slice. 

If wanting to add charms to Barmbrack just individually wrap whatever charms you choose in baking parchment paper and insert them into the cake batter before baking. 

                                                                                   

Barmbrack

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1 3/4 cups raisins

1 3/4 cups sultanas

1/4 cup citron peel

1 cup dark brown sugar, packed

2 cups hot strong black tea, like Irish breakfast 

3 cups unbleached all purpose flour

2 teaspoons baking powder

1 teaspoon mixed spice 

2 eggs, beaten

In a medium bowl combine the raisins, sultanas, citron peel and sugar. Pour the hot tea over and stir to combine, cover with a lid or cling film and allow to stand at room temperature overnight. 

The next day...

Preheat the oven to 350ºF (170ºC). Butter and lightly flour a deep 9 inch cake pan and line the bottom with baking parchment. 

In a large bowl, whisk together the flour, baking powder and spice. 

Fold in the fruit mixture, followed by the eggs, alternating between the two. Mix until no dry streaks remain and the batter is well incorporated.

Pour the batter into the prepared cake tin. 

Bake for 80 to 90 minutes or until the cake is a lovely golden colour and springs back when gently pressed. Allow the cake to cool in the tin on a wire rack for 20 minutes, then turn it out onto the rack to cool completely. Slice and serve with lashings of butter.

Substitutions: fresh lemon and orange zest for the citron peel. Pumpkin pie spice for mixed spice or create your own by mixing together 1/4 teaspoons of each: cinnamon, nutmeg, cloves and ginger. 

Banana Walnut Bread

 

A comforting classic that is moreish and a great way to use up that ripen forlorn fruit hanging about your kitchen. 

Banana Walnut Bread

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1 cup sugar

1/2 cup butter

2 large eggs

1 1/2 cups mashed very ripe bananas (about 3 bananas)

1/2 cup milk

1 teaspoon vanilla

2 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped walnuts

extra chopped walnuts for the top

Heat oven to 350ºF. Lightly grease and flour 2, 8 inch loaf tins, or 1 loaf tin that measures 9 x 5 x 3 inches. Line the bottom with baking parchment.

Using a fork, mash the bananas in a bowl.

In another bowl combine the flour, baking soda, salt and walnuts.

In a large bowl mix together the sugar and butter. Stir in the eggs until will blended. Stir in the bananas, milk and vanilla; beat until smooth. Stir in the flour mixture until just moistened. Spoon the batter into the pans. Sprinkle chopped walnuts on top. 

Bake two 8 inch loaves for about 50 to 60 minutes or one 9 inch loaf 60 minutes, or until a toothpick inserted into the centre comes out clean. Cool 10 minutes in pans on a wire rack. Loosen the sides of the loaves from the pans; remove from pans and place top side up on a wire rack. Cool completely. 

The Nightmare Before Christmas ~ The Official Cookbook & Entertaining Guide

 

It seems there are a few The Nightmare Before Christmas cookbooks circulating however this one is different in the fact that it is the official cookbook. I have a few Halloween inspired cookbooks and although I do throughly enjoy them for their deliciously spooky tongue and cheek presentation this cookbook offers something different; not only does it serve the classics with a Nightmare Before Christmas twist, it has spooky party ideas and activities, crafts and decor all for creating an authentic The Nightmare Before Christmas party. 

Planning a themed meal whether you want to host a party or bring a The Nightmare Before Christmas meal to your table anytime of the year, is definitely well planned and prepared with this cookbook. The first half of the book, Part 1, has step by step recipes on snacks, starters, sides, entrees, desserts and drinks and the second half of the book, Part 2, features different The Nightmare Before Christmas parties, activities, crafts and decor to celebrate throughout the year.

The cookbook is well presented, charming and captivates your creativity and one feels that they can get lost in the culinary aspects of Halloween Town in such a ghoulishly good way. It's definitely a cookbook that would appeal to the most avid The Nightmare Before Christmas enthusiasts, of any age, however I feel it has more appeal than that and may enchant a wider audience.  

The recipe I am sharing from the cookbook is how it is written in the book and is one of the turning points in the film. Hope there are no spoilers in the explanation quote as it was part of the recipe so had to include it. 

Worms Wort and Frog's Breath Soup

"To secure her freedom from Dr. Finkelstein, Sally cooks up cauldron of Deadly Nightshade soup, masked with the flavours of worm wort and frog's breath. This soup is made with much friendlier ingredients without the poisonous side effects. You won't need your slotted spoons for serving this fresh and creamy soup."

Yields: 4 to 6 servings (about 6 cups soup)  Difficulty: Easy

2 tablespoons unsalted butter

2 leeks, white and light green parts, finely chopped

1/2 teaspoon salt, plus more to taste

1 medium russet potato ( 8 to 10 ounces), peeled and cut into 1 - inch chunks

4 cups low sodium vegetable or chicken broth, plus more if needed

1 pound medium - thin asparagus, trimmed and cut into 1 1/2 inch pieces

Freshly ground black pepper

2 tablespoons heavy cream, for serving (optional)

1 tablespoon fresh chives, finely chopped, for garnish

1. In a large saucepan over medium heat, melt the butter. Add the leeks and 1/2 teaspoon salt, and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the potato and broth, increase the heat to medium - high, and bring to a boil. Reduce the heat to medium - low, and simmer, stirring occasionally, until the potato is tender, about 10 minutes. Add the asparagus, increase the heat to medium, and gently boil until the asparagus are just tender, about 5 minutes.

2. Working in batches, process the soup in a blender to a very smooth puree, then return to the pot. Season with salt and pepper, and thin with additional broth as needed. Reheat gently over low heat until warm. Ladle into individual bowls. Garnish with a drizzle of cream, if using, and chives. Serve. 

Peanut Butter Bread

 

A subtle peanut butter flavour however scrumptious that smells and tastes like peanut butter cookies. A lovely loaf that you will want to make again and again.  

Peanut Butter Bread

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2 cups unbleached all purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup chopped peanuts

1/2 cup sugar

1/2 cup peanut butter

2 eggs

2 tablespoons honey  

1 cup milk

1 to 2 tablespoons sugar,  for sprinkling on top 

handful of chopped peanuts,  for sprinkling on top

Preheat the oven to 350ºF. Lightly grease and flour a loaf tin. Line the bottom with baking parchment paper.

In a medium bowl, combine the flour, baking powder, salt and chopped peanuts. 

In large bowl, add the sugar and peanut butter, using a handheld mixer, blend together until smooth. Blend in the eggs, one at a time. Add the honey and pour in the milk and blend until the mixture is smooth.

Add and stir the flour mixture, in three additions, to the peanut butter mixture, using a wooden spoon. Once the batter is mixed and blended together, spoon into the prepared baking tin, smooth the top, sprinkle with sugar and more chopped peanuts.

Bake in the preheated oven for 50 to 60 minutes or until the loaf is golden brown and the centre has set and a toothpick inserted into the centre comes out clean. Cool  5 - 10 minutes in the pan on a wire rack. Using a butter knife gently loosen the sides of the loaf from the pan; remove the loaf from the tin and allow to cool completely on a wire rack.  

Korean Snacks

 

Going to our local Korean shop is a wonderful. There are all sorts of delightful items. This is one of them... a pastel colour corn puff snack that is very moreish. It is slightly sweet, slightly sour, and has a hint of fruit flavour taste. A fun snack for sharing! - JD

Apple Bran Muffins

Adding more fibre daily can have many benefits, it can or may help protect against many diseases such as diabetes, cancer, high blood pressure and heart disease. There are two types of fibre, insoluble and soluble. Insoluble fibre like, whole-grain breads, cereals, flax seeds, the skins of some fruit and vegetables, help to keep the bowels healthy. Soluble fibre like, fruits and vegetables, oatmeal, oat bran, beans, lentils and peas, may help reduce cholesterol and control blood sugar levels. If you are looking to increase your daily fibre than these apple bran muffins are moreish and you will forget just how fibrously healthy they are with every bite.  - JD  

Bran Muffins

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makes approximately 12 muffins

1/2 cup butter, softened

1 cup brown sugar

2 eggs

1/2 cup unbleached all purpose flour

1/2 cup oatmeal flour

1 cup bran

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoons nutmeg

1 cup diced apples with skins, washed and cored

1 cup milk

Preheat oven to 375ºF and line a muffin tin with baking papers. 

In a large bowl, cream together the butter and sugar, then add the eggs.

In a separate bowl, mix flour, oat flour, bran, baking soda, cinnamon, nutmeg and the diced apples together. 

Add the flour mixture to the butter, sugar and egg mixture. Add the milk and gently stir until just combined.

Spoon muffin batter into prepared muffin tin and bake for 15 to 20 minutes.

Plum Cake

This cake purely is a late summer to autumn cake. Plump slices of plums are nested in a delicate buttery spiced cake with a crunchy sugary crust that can be served for dessert or brunch. You may want to serve this cake with ice cream, whip cream or possibly a lashing of custard do so if you wish. - JD 

Plum Cake

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1 1/2 cups unbleached all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon mixed spice

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon cardamon

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup caster sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup milk

6 to 8 plums, pitted and quartered, skins left on

2 tablespoons caster sugar, for sprinkling on top

1 tablespoon dark brown sugar, for sprinkling on top

Preheat oven to 350ºF and set the oven rack in the middle of the oven. 

Grease and lightly flour a 9 inch spring form pan or a 9 inch round cake tin. Line the bottom with parchment paper.

In a large bowl whisk together the flour, baking powder, mixed spice, nutmeg, cardamon and salt. Set aside.

In another large bowl cream the butter and caster sugar with a hand held mixer until pale and fluffy, about 3 minutes. Add the egg and vanilla extract and beat on low speed until well combined. 

Add the flour mixture gradually and alternating with the milk and continue to beat on low speed until smooth, the batter will be quite thick.

Spoon the batter into the prepared springform pan and smooth the top. Arrange the plums on top, skin side up, in a circular pattern or whichever pattern you wish. Sprinkle with the 2 tablespoons of caster sugar and 1 tablespoon brown sugar over the plums.

Bake for 50 to 60 minutes or until the cake is golden brown and the centre is set.

When the cake is done, remove from the oven, gently run a knife around the edges of the pan and remove the springform ring, leaving the base in place. Allow the cake to cool on a wire rack.