Samhain ~ Halloween 2022

 

Preparing for Samhain... Halloween over the weekend always lifts the spirits. This year, we summoned the Pumpkin King and went a bit more traditional spooky. And carving such a large pumpkin means lots of pumpkin seeds for roasting, which I enjoy. I'm sure this jack -o'- lantern will last a few days before we give thanks and give it back to the land in our garden.    

The pumpkin seeds were tossed in olive oil, with a splash of balsamic vinegar, a sprinkle of Kosher salt and pepper and then roasted. Before serving they were lightly dusted with smoked paprika for a devilish good treat! 

Samhain ~ Halloween ~ All Hallows Eve ~ Pumpkin Walnut Oatmeal Cookies ~

Samhain - Halloween - All Hallows Eve - 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. The skies are turning grey, the leaves have fallen from the trees and the garden is bare. It is a time where we honour the dead, protect the living and petition the spirits for wisdom and prediction. 

Death is a reoccurring theme during this time as boundaries dissolve and the veils between worlds during equinoxes and solstices are at their thinnest. That is why it is believed that the spirits, faeries, ancestors and darker entities could more easily roam our lands as the portal between our world and theirs is considered to be at its thinnest; therefore we want to honour and hold offerings to our ancestors, the dead, the departed and the otherworldly for this reason. Other festivals celebrated during or around this time are: Day of the Dead (Mexico), Day of those who have Died/Undas/Araw ng mea Yomao (Philippines), Dia de Finados (Brazil), All Saints' Day (Christian), All Souls' Day (Roman Catholic & Christian), Hallowmas (Christian), Martinmas/Armistice Day (Scottish/British/UK), The Huron Feast of the Dead (Wyandot Nation - Canadian, Ontario, Canada) and another Celtic tradition, Feast of the Dead/Féile Na Marbh, (Irish)   

Samhain is a magical time. As the dark half of the year begins, death is followed by rebirth, the end of the old year and the beginning of the new year, it's a time of rest and reflection 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 has potential and growth... through death we find rebirth.

These densely rustic pumpkin cookies honour Samhain in such a spirited spiced seasonal way.  

Pumpkin Walnut Oatmeal Cookies

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3/4 cup butter, softened

1 cup sugar 

1 egg

1 1/4 cups canned pumpkin

1 1/2 cups unbleached all purpose flour

1 3/4 cups rolled oats

1 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon nutmeg

1 teaspoon ground ginger

1 teaspoon cinnamon

1 cup chopped walnuts

dark chocolate,  melted, for decorating

Preheat oven to 400ºF (200ºC) and line a baking sheet with baking parchment paper.

In a large bowl cream together the butter and sugar. Add the egg and beat well. Add the pumpkin and stir to combine.

In another bowl combine the flour, rolled oats, baking soda, salt, nutmeg, ground ginger and cinnamon, add the chopped walnuts and stir together. 

Add the flour mixture to the pumpkin mixture. The dough with be sticky and thick. Drop by teaspoonfuls of dough onto the prepared baking sheet. Bake for 10 to 15 minutes or until done. Remove from baking sheet and allow to cool on a wire rack.

When completely cool. Melt the dark chocolate in the microwave and drizzle over top of the cookies. Decorating them with drizzled chocolate isn't necessary however it just adds that hint of sweetness and darkness to this delicious festive cookie.     

Bean & Bacon Stew

 

This mega hearty stew is substantially satisfying in every way and its smoky autumnal heartiness can carry you through those frosty wintry months as well. Paired with a crusty roll or a slice of seeded multigrain bread this is an instant mealtime hit. 

Bean and Bacon Stew

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2 tablespoon olive oil

1 pound low salt bacon, diced

5 cloves garlic, minced

1 medium yellow onion, diced

3 large carrots, diced small

3 stalks of celery, diced small

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoon tomato paste

1/2 cup flour

8 cups low sodium chicken broth

2 cans (15 oz, each) navy beans or great northern beans, drained

1 can (15oz) butter beans, drained 

2 bay leaves 

Place the olive oil in a large stockpot or Dutch oven and warm over medium heat, add the bacon and cook for 7 minutes or until the bacon crisps. Carefully remove the bacon from the pot and set aside to drain on a plate with paper towel, to absorb most of the grease. Do not remove the bacon fat from the pot. Add the garlic, onion, carrots and celery and season with the salt and pepper, cook for 10 minutes or until the vegetables are tender and onions translucent.

Add the tomato paste to the vegetable mixture, stir, and cook for 2 minutes. Sprinkle in the flour and cook for another 2 minutes, then gradually pour in the chicken stock all the while stirring to scrape up any bits from the bottom of the pot. Add the bacon back to the pot, then add the drained beans and the bay leaves and bring the stew to a boil. Once it boils, reduce the heat and simmer for 25 minutes. Taste and adjust the seasonings according to taste. Remove and discard the bay leaves before serving.     

Mexican-Style Beef Casserole

 

Once autumn arrives making a plentiful casserole such as this becomes a culinary habit and is definitely on my must repeat list. It's hearty, spicy and cheesy and provides spoonfuls of warmth with every mouthful. You can omit the corn if you do not have any on hand and or want to keep it simple with just meat and beans, regardless it's a delicious casserole that feeds any welcoming plate.           

Mexican Style Beef Casserole 

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Serves 6 to 8

2 tablespoons olive oil

2 pounds ground beef

1 medium onion, chopped

2 cans (14oz each) diced fire roasted tomatoes

1 can (15oz) black beans, drained

1/2 cup corn (canned or frozen) 

2 1/2 teaspoons chili powder

1/2 teaspoon smoked paprika 

1/2 teaspoon salt 

1/2 teaspoon black pepper

Corn tortillas

1 1/2 cups cheddar cheese

1 1/2 cups Tex-Mex cheese or Cheddar Jalapeño

Preheat oven to 375ºF (190ºC). 

Heat a frying pan with the olive oil on medium heat, then add the ground beef and cook for about 5 minutes to brown. Next add the diced onion and continue to cook for 10 minutes, then add the diced tomatoes, black beans, corn, chili powder, paprika, salt and black pepper and cook just until everything is heated through.

Oil a 9 x 13 glass baking dish or casserole dish, then arrange a single layer of corn tortillas on the bottom, tearing or cutting some of the tortillas to make them fit. Cover with half of the meat sauce mixture and half of the cheeses, and then place another single layer of tortillas down, again tearing or cutting some of the tortillas to make them fit, and top with the remaining meat and cheeses. 

Bake for 20 to 25 minutes or until cheese is melted, then let it cool for a few minutes before serving and sprinkle with freshly chopped cilantro.

No Bake Peanut Butter Oat Squares

 

With minimal prep these gooey morsels are a luscious treat and provide an ample boost of energy. They do have to be kept in the refrigerator however great for having on hand when you favour a quick bite or two or in need of a sweet nibble to share for any occasion.   

No Bake Peanut Butter Oat Squares

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1 cup crunchy peanut butter 

1/4 cup plus 2 tablespoons honey 

1 1/4 cups rolled oats

1/2 cup chopped dried cranberries

200 grams dark chocolate chips

Line a freezer proof dish with baking parchment or waxed paper. You want to use a small square dish to ensure a thick slice however I used a standard square baking tin and the slices came out a bit thinner.  

In a medium microwave safe bowl, add the peanut butter and honey and heat in 20 second increments until warm and slightly thickened, about 40 to 60 seconds in total.

Add the oats and chopped cranberries, stir to combine, then add the mixture to the prepared baking dish. Flatten with the back of a spoon until even and smooth.

In another microwave safe bowl, melt the chocolate and pour it over the mixture and refrigerate until hardened, about 2 to 3 hours.

Slice into small pieces and store in an airtight container in the fridge or freezer. 

Notes: the peanut butter may be replaced with another nut butter and the honey may be replaced with maple syrup.

 

Apple Pound Cake

An autumnal pound cake that is warm and inviting and the sticky brown sugar icing is not only a pleasant touch, it envelops the richness of this crumbly moist melt in your mouth seasonal cake slice after slice. 

Apple Pound Cake

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2 cups white sugar

1 1/2 cups light olive oil

3 large eggs

1 1 /2 teaspoons vanilla extract

3 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon British mixed spice

1 teaspoon salt

3 cups firm apples, diced (about 3 to 4 medium sized apples)

1 cup chopped walnuts

Brown Sugar Butter Icing:

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1/2 cup (1 stick) butter

1 cup dark brown sugar

1/4 cup evaporated milk

1 teaspoon maple extract

Heat the butter and brown sugar together over low heat. Add the evaporated milk and allow it to come to a full boil. Remove from the heat and add the maple extract. Drizzle over cake.

Preheat oven to 325ºF (170ºC). Grease and flour a 9 inch tube pan.

Core the apples. With the skins still on dice the apples.  

In a large bowl mix together the sugar and oil. Add the eggs and vanilla extract and beat well. Add the diced apples to the sugar and oil mixture and stir.

In another bowl combine the flour, baking soda, British mixed spice and salt. Stir in the chopped walnuts.

Add the flour mixture to the sugar and oil mixture and mix well. Pour or spoon batter into the prepared tube pan. 

Bake in the preheated oven for 1 hour and 20 minutes or until cake is done, testing with a toothpick towards the centre, if it comes out clean with a few moist crumbs not wet and gooey.

When done, remove from oven and place on a wire rack and cool for 10 minutes. Gently run a knife down the sides and the inner sides of the pan be careful not to stick the knife into the cake or scratch the pan. Tap the pan firmly a few times to help loosen the cake. Place the wire rack or a plate over the base of the pan and invert the cake pan onto the plate and slowly lift the pan off and let the cake continue to cool on the plate. 

When the cake is cool make the brown sugar butter icing, see recipe and instructions above, and drizzle over cake.