Samhain ~ Hallowe'en 2023

 

Summoning the Pumpkin King with a more traditional carving that has vampirish inspirations. Although a fairly large pumpkin, there weren't many seeds for roasting. Adoring this pumpkin to hang around the house for a few days after, before we give thanks and give it back to the land in our garden.  

The pumpkin seeds were tossed with olive oil with a touch of salt and pepper and Marash Chiles, to give a sweet and spicy flavour. A devilishly moreish treat! 

Samhain ~ Hallowe'en ~ All Hallows Eve ~ Pumpkin Date Loaf

 

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. 

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.

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), Remembrance Day (Canada/World, November), The Huron Feast of the Dead (Wyandot Nation - Canadian, Ontario, Canada) and another Celtic tradition, Feast of the Dead/Féile Na Marbh, (Irish) and Diwali (Hindu, mid-October/mid-November, movable).  

A rich and dense spiced loaf that transcends and honours Samhain and the autumnal season.  

Pumpkin Date Loaf

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1 3/4 cups unbleached all purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1/2 cup white sugar

3/4 cup dark brown sugar

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon pumpkin pie spice

1/2 cup olive oil

2 eggs

1 can of pumpkin purée

1 cup roughly chopped dates

extra chopped dates, for decorating

pumpkin seeds, for decorating

Preheat oven to 350ºF (180ºC)

Grease and lightly flour a 2lb. loaf tin. Line the bottom with baking parchment.

In a large bowl mix together the oil, eggs and pumpkin purée. Add the flour, baking soda, salt, white sugar, brown sugar, cinnamon, nutmeg, pumpkin pie spice and chopped dates. Beat well.

Pour the batter into the prepared loaf pan. Place the extra chopped dates and pumpkin seeds on top. Bake for 60 to 70 minutes or until a toothpick inserted in the centre comes out clean. Do not over bake and check about 5 minutes before done. 

Allow to cool on a wire rack for about 10 minutes before removing from the tin to cool completely.   

French Bread Pizza

I remember having frozen French bread pizza many years ago and although quite novel and under the radar at the time, after making this recipe it doesn't seem to be that way. This was an instant hit in our house and one that definitely will be repeated. Unlike the former lacklustre store bought French bread pizza, this is a glorified garlic toast brimming with the familiar and classic flavours, slathered with garlic and cheesy goodness, it's an absolute joy to create such deliciousness with minimal effort. You can change or add whatever toppings you wish. I used a leftover meat pasta I made to replace the pizza sauce and the recipe can easily be doubled as you can see. So not only a breeze to make but also easy to devour and share. 

French Bread Pizza

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1 loaves French Bread 

4 tablespoons (1/4 cup) unsalted butter, melted

3 cloves of garlic, minced

1 teaspoon dried thyme

2 cups pizza sauce

2 1/2 cups shredded mozzarella cheese 

slices of fresh mushrooms, peppers, onions, pineapple

slices of pepperoni, chicken, ham or salami, optional

fresh basil leaves 

Preheat oven to 400ºF (200ºC). Line a large baking tray with baking parchment paper. 

Slice the French loaf in half lengthwise. Mix the melted butter, minced garlic and dried thyme together and brush all over the cut side of the bread. Bake for 10 minutes in the preheated oven to lightly toast. 

Remove from oven and spread the pizza sauce on top and sprinkle lightly with mozzarella cheese. Top with whatever slices of vegetables and meat, if using, you wish and fresh basil leaves. Sprinkle with more cheese and bake for another 10 minutes until cheese has melted.  

Leftovers #63 ~ Beef & Vegetable Pie

 

Leftover beef stew easily became this very palatable beef and vegetable pie. Place remaining leftover stew into a baking dish. Make your favourite pastry recipe or use a ready made puff pastry, roll the pastry out to the size of dish. Place the pastry on top. Cut slits in the pastry to allow venting, then brush melted butter over top. Pop in the oven until the stew is bubbling and the pastry is baked to a lovely golden brown. 

Simple Beef Stew

 

I have made an oven beef stew to which I stand by and that is my go to recipe even with its three hour cooking time however this stovetop recipe just may curb that. A satisfying, simple and abundantly delicious meal that is hearty and rustic. And if you are feeling a bit adventurous, you may substitute the potatoes for sweet potatoes and pop in a few plump cherry tomatoes for added richness. 

Simple Beef Stew

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Serves 6 - 8

3 tablespoons olive oil, divided

2 medium yellow onions, diced

5 large carrots, peeled and cut into rustic chunks

1 pound small Yukon gold potatoes 

5 - 8 cloves of garlic, peeled and minced

2 1/2 teaspoons salt, divided

1 1/2 teaspoons freshly ground black pepper, divided

4 pounds beef sirloin tips, cut into 1 - inch pieces

1/4 cup unbleached all purpose flour, divided

2 tablespoons Worcestershire sauce

2 cups beef broth

2 cups water

2 bay leaves

1 - 2 teaspoon dried thyme

Heat a large Dutch oven or stock pot with 2 tablespoons of the olive oil over medium heat. Add the onions and carrots to the pot and cook for 5 to 7 minutes. Next, add the potatoes and garlic and continue to cook all of the vegetables for 10 minutes more, season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Next add the last bit of the oil and let it heat up a bit. While the pan heats up, season the beef with the remaining salt, pepper, and 2 tablespoons of the flour and shake off any excess. Place the meat into the hot pan and sear it quickly for about 1 to 2 minutes, then sprinkle the remaining flour over the meat and veggies and mix well while cooking for an additional 1 minute.

Add the Worcestershire sauce and beef broth to the pot and scrape the bottom of the pot to loosen any bits from the bottom. Add the water, bay leaves and dried thyme and bring the stew up to a boil. Once boiling, turn the heat down and simmer for 10 minutes until the vegetables are, when pierced with a fork, tender. Taste the stew for seasoning and adjust as necessary. Ladle portions in smaller bowls and serve warm with a buttery Scotch Bap bun or thick slices of crusty bread.

 

Chewy Chocolate Chip, Cranberry & Walnut Cookies

Chewy on the inside and crunchy on the outside these sweet and delectable cookies are absolutely moreish. Marvellous with a glass of milk or mug of hot chocolate.

Chewy Chocolate Chip, Cranberry & Walnut Cookies

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makes 3 to 4 dozen

2 3/4 cups (675 ml) unbleached all purpose flour

1 teaspoon (5 ml) baking powder

1 teaspoon (5 ml) baking soda

1/4 teaspoon (1 ml) salt

2/3 cup (150ml) melted unsalted butter 

2 cups (500 ml) lightly packed dark brown sugar

2 large eggs

2 tablespoons (30 ml) hot water

1 package (250 g) milk chocolate chips

1/2 cup chopped dried cranberries

1/2 cup chopped walnuts

Preheat oven to 375ºF (190ºC). Line a baking tray with baking parchment paper. 

In a medium bowl whisk together the flour, baking powder, baking soda and salt.

In a large bowl, beat together the butter, brown sugar, eggs and hot water until smooth. Add the flour mixture to and beat well. Stir in the chocolate chips, chopped dried cranberries and chopped walnuts.

Drop by tablespoon onto the ungreased or lined baking tray. 

Bake 8 to 10 minutes. Cool on wire racks.  

Apple, Cranberry & Blueberry Crisp

 

The more fruit the merrier and this dessert is packed with loads of crisp tangy sweet fruit and of course you may use whatever fruit you wish, depending on the season, however this combination autumnally does it for me. An undemanding dessert that is universally divine every time.

Apple, Cranberry & Blueberry Crisp

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8 large apples, cored and roughly diced

2 cups frozen cranberries, slightly thawed

1 cup frozen blueberries, slightly thawed

1/2 cup sugar

1/4 cup unbleached all purpose flour

1 teaspoon ground cinnamon

Crisp Crumble Topping:

1 1/4 cup large flaked oats

1 cup unbleached all purpose flour

1/2 cup dark brown sugar

1/2 cup (1 stick) chilled butter, cut into pieces

Preheat oven to 350ºF (180ºC). Butter a 9 x 13 inch rectangle baking dish.

In a large bowl, combine the diced apples, cranberries, blueberries, sugar, flour and cinnamon and stir until well coated. Spread the mixture into the bottom of the prepared baking dish.

To make the crisp crumble topping, in another bowl mix the oats, flour and brown sugar together; cut the chilled butter into the oat mixture and blend until crumbly, I found it easier to use my clean hands to blend everything together. Spread the oat crumble mixture evenly over the top of the fruit. 

Bake in the preheated oven until fruit is bubbling and thick and the topping is golden brown, about 45 minutes to 1 hour. Allow to cool for about 10 minutes and serve; and you can serve this on its own or with a dollop of whip cream or a scoop of ice cream.