Samhain ~ Halloween ~ All Hallows Eve ~ Pumpkin Crumb Coffee Cake

 

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).

As spooky season is in full swing so will be a much needed break or rather, vacation for me. Happy Samhain blessings and Happy Halloween/All Hallows Eve to those who celebrate. 

 

 Pumpkin Crumb Coffee Cake

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2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon freshly ground nutmeg

1/4 teaspoon cloves

1/2 teaspoon ground ginger

1 can pumpkin puree

1/2 cup dark brown sugar, packed

1/2 cup olive oil

1/4 cup maple syrup

1/2 cup milk

Crumb Topping:

1/2 cup all purpose flour

1/2 cup dark brown sugar, packed

1 1/2 teaspoons ground cinnamon

1/2 cup chopped pecans or walnuts 

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

In a medium bowl whisk together the flour, brown sugar, cinnamon and nuts, if using. Cut in the cold butter and either using a pastry cutter or a fork or your clean hands, mix to create a crumbly oatmeal like texture. 

Drizzle Icing:

1 cup (120 g) icing sugar 

2 tablespoons milk

1/4 teaspoon vanilla extract

In a medium bowl, whisk all the ingredients together. Drizzle over cake.

Preheat oven to 350ºF (180ºC). Lightly grease and flour a 9-inch or an 8-inch square baking tin. Set aside.

Make the crumb topping, see recipe above, and set aside.

In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until combined. Make a well in the dry ingredients and add the pumpkin puree, brown sugar, olive oil, maple syrup and milk. Stir until the wet ingredients and the dry ingredients are just combined, do not over-mix. Pour the batter into the prepared baking tin and spread evenly. Sprinkle the crumb topping over the top and gently press it down into the batter.

Bake the cake in the preheated oven for about 30 minutes or until a toothpick inserted into the centre comes out clean, a few moist crumbs are fine. If the toothpick has a wet batter increase the baking time to 5 minute intervals until the cake is done. 

Once the cake is done, remove from oven. Make the drizzle icing, see recipe above, and drizzle over warm or cooled cake, which ever you prefer.  

Kitchen Magic ~ Laura May

 

I have a few kitchen witchery cookbooks which I absolutely adore and bewitch myself immensely when reading them or re-creating some of the recipes. Usually they are full of practical and beneficial information handed down by the centuries, decades or years, from kitchen witch practitioners; often drawing from folk traditions, ancient spells, herbalism and nature, blending magical intentions with everyday cooking and baking. What I admire most about these books is the application and connection to nature and traditions and how some appear to have become lost, finding a resurgence while others have morphed into modern day habits and or personal rituals. Drawing from the seasons and listening to our ancestors. Kitchen Witchery has its magical practicality from ingredients, herbs, intention, seasonal and lunar cycles and rituals whether that be from your own backyard and garden, kitchen or in Laura's case her narrow boat.

I am in enamoured with how and what she creates in such a narrow space, as I often find my home kitchen lacking in space. That said I am grateful for my kitchen and I'm quite creative with the space I've got. I can create and that is all that matters.

In her book she gives an Introduction to Kitchen Witchery (what it is and the origin of), The core Principles of Ritual, Gathering Nature, The Witch's Store Cupboard and a Glossary of such. All helpful for one to comprehend and become enlightened because let's face it there can be some preconceived misinformation when the word witch or witchery is brought up. Whether you align yourself with kitchen witchery or not, this book has some scrumptious recipes to create through the seasons with many delicious intentions. 

To find out more about Laura May and her ritual recipes you can follow her on Instagram (@lauramayritualkitchen), find her on YouTube (@Theritualkitchen) and TikTok. 

The recipe I will share from her cookbook is a scrumptious one. Where in-between Autumn Equinox and Samhain lies comfort and warmth with something to tuck into, such as, a recipe like this. 

~ Baked Mash with Salted Maple Pecan and Chilli Crust ~ 

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Charging with warmth and simplicity

Serves 4 (AS A SIDE DISH)

4 medium sweet potatoes

2 tbsp butter

60g (2oz) pecans, crushed

2 tbsp maple syrup, plus optional extra to drizzle

1 tsp chilli flakes, plus optional extra to sprinkle

2 tsp flaked sea salt

Sea salt and black pepper

Fresh herbs, such as parsley or chives, to garnish (optional)

YOU WILL ASO NEED:

A candle 

Before beginning, gather your ingredients and set the intention of warmth and comfort. Light a candle and place it near your cooking space to symbolize the hearth, a timeless source of nourishment and connection. Take a moment to visualize charging these ingredients with your intentions.

Preheat your oven to 200ºC/400ºF/Gas 6. Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-60 minutes, or until tender. Once cooked, let them cool slightly before peeling off the skins.

In a mixing bowl, mash the sweet potatoes with butter and salt and pepper until smooth and creamy. Spread the mash into a baking dish, smooth the top. 

In a separate bowl, combine the crushed pecans, maple syrup, chilli flakes and flaked sea salt, mixing until the pecans are well coated. Sprinkle the pecan mixture evenly over the sweet potato mash. Bake for 15-20 minutes, or until the crust is golden and fragrant.

Garnish with fresh herbs and extra chilli flakes, if you want more heat, and drizzle with extra maple syrup if desired - visualizing the warming, comforting charge they contain. This recipe is the epitome of autumn comfort food, providing a satisfying side that invites everyone to gather around the table. 

Jeera Rice

 

Before I had an Instapot, I had a rice cooker and before that I would make Jeera rice on the stove. Whichever way you cook rice, for me, making jeera rice is an absolute must. It's flavourful, earthy and aromatic and ideal with curries and dahls; although to be honest, I could have this with just about any meal.   

Jeera Rice (Cumin Rice)

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4 tablespoons ghee or oil or butter

2 - 3 teaspoons cumin seeds

2 bay leaves

4 green cardamoms

1 x 2 inch cinnamon piece

2 cups dry basmati rice

3 1/2 cups water

pinch of salt

Heat the ghee or butter or oil in a medium large saucepan over medium high heat. Drop the cumin seeds, bay leaves, cardamom, cinnamon piece, and cook until they sputter, releasing their flavour. Do not allow the spices to become dark brown or burnt. Add the basmati rice and fry it in the oily spice mixture for 1 minute. 

Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Stir occasionally to prevent the rice from sticking to the bottom of the pan. Cook for about 15 minutes. If the water gets absorbed before the rice is done or the rice is still firm after 15 minutes then add a bit more water. Rice is done when tender. Fluff rice with a fork before serving. 

Notes: To make Jeera Rice in a Instapot, make basmati rice how you would normally in the Instapot but add the spices to the pot, with the rice and water, and cook as directed. I rinse the rice and use a 1:1 ratio of rice and water, (example: 2 cups of rice with 2 cups of water, cook time, allow natural release). You could sauté the whole spices beforehand and add it to the rice and water however I find it easier to just add the spices as is and let the Instapot do its thing. When done I do fluff the rice using a rice paddle with additional butter, about 1 - 2 tablespoons, before serving. You can adjust the whole spices, according to taste, and if you do not have a piece of cinnamon then use ground cinnamon.   

Savoury Dinner Buns

 

Looking for a quick bun to have with a hearty soup or stew, create a light bacon sandwich, open and topped with a fried egg, stuff with some vegetables and a slice of cheese or just slather in butter, this is your bun. I have posted an easy dinner roll recipe before however this recipe is even easier. I like dill as it adds a subtle savoury herb flavour however, if you prefer not to add the dill then omit it.  

Savoury Dinner Buns

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1 cup self - raising flour

1 teaspoon cream of tartar

1 1/2 teaspoons dried dill or fresh dill

1/2 cup milk

3 tablespoons mayonnaise

Preheat oven to 350ºF (180ºC). Line a baking tray with baking parchment. 

In a large bowl add the flour, cream of tartar and dried dill, then whisk together. Add the milk and mayonnaise and stir until a dough forms.

Tip the dough onto a lightly floured surface, using clean hands that are dry and floured, bring the dough together to form a nice rounded mound. Once nicely formed, gently pat the dough down and use a 3-inch round biscuit cutter, dipped in flour, and cut out as many biscuit shapes you can. Keep reforming, reshaping and cutting the dough until all has been used. 

Place them on the prepared baking tray and brush the tops with melted butter and bake in the preheated oven for 12 to 15 minutes or until done and golden brown. 

Notes: If you do not have self-raising flour then substitute it with 1 cup flour plus 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt. You can also cut the dough into eight pieces and free form each into a round biscuity bun shape.   

Lentil Curry

 

A quick and delicious creamy lentil curry that is such a breeze to make. What I like about this recipe is the use of some store cupboard staples like canned lentils, canned tomatoes, canned pumpkin and canned coconut milk. It's luscious, hearty and comforting. All the palatable nourishings that suffice in a meal. 

Spinach Lentil Curry

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3 tablespoons olive oil

1 medium red onion, peeled and chopped

5 cloves garlic, peeled and crushed

1 inch piece of fresh ginger, peeled and chopped

1 can (15 oz/398 ml) pumpkin puree

1 can (400 ml) coconut milk

1 x 796ml can diced tomatoes

4 teaspoons coriander or ground cumin 

2 teaspoons sweet smoked paprika

1 teaspoon ground turmeric

1 tablespoon curry powder

1 package (300 g block) frozen spinach, slightly thawed 

2 x 540ml cans of lentils

Warm the olive oil in a large stockpot over medium high heat and add the onion to it. Sauté the onion until it is caramelize, this should be about 10 minutes, stirring frequently so the onion doesn't burn. Add the garlic and ginger and sauté for a few minutes more. 

Then add the pumpkin puree, coconut milk, diced tomatoes, coriander, paprika, turmeric and curry powder. Stir well. When all the ingredients are well combined, add the spinach and stir well. Then add the lentils and stir well, again. Allow the curry to cook for about two more minutes. 

Remove from heat and serve with roti, naan or rice.