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trustinawitch

edwardcollectsurns asked:

what are good recipes for samhain? i'm thinking of hosting a feast for my friends that night, and i'd also like to practice whatever dishes i want to make. any suggestions?

breelandwalker answered:

Tasty savory fall foods make up the bulk of my Samhain cooking, and a lot of it includes apples, potatoes, pumpkins, and wine. I’m planning two simple suppers this year, one for the living and one for the dead.

The Dead Supper is always the same - local apples, salt, and wine. The apples and salt sit on small plates with cups of wine in the center of the table. Small candles are lit at sundown and the supper lasts until the candles have burned down. During that time, spirits are welcome to visit my home and partake of the meal, provided they leave when the candles are out and do no harm to any in the staying or the going.

For the living, I’m planning a nice supper of stuffed roast chicken, apple-potato dressing, colcannon, salad, and cranberry-pumpkin cake. The chicken is rubbed with butter and a blend of garlic, onion, paprika, salt and pepper, then stuffed with cornbread stuffing and diced apples, with half an apple capping the opening. Set the bird in a roasting pan on a bed of cubed tart apples and red russet potatoes, and cooked in the oven as you’d cook any roasting fowl - 350F, 20min per pound. The apples and potatoes break down during the cooking and become a nice sweet-and-savory dressing for the chicken.

Colcannon is an Irish dressing made with mashed potatoes and cabbage, or kale or seaweed, depending on where you’re from. The version of the recipe that I use also calls for crumbled bacon. I use more red russet potatoes to make the mash, adding butter and sour cream to make it smooth. Chopped boiled green cabbage is then added at about a 2:1 ratio (2 parts potato, 1 part cabbage). Bacon is added to taste and everything is mixed together into a gorgeous mess of savory goodness. Some folks also season with chopped chives when serving.

The cranberry-pumpkin cake comes out of a box, largely because otherwise I’m hopeless at baking. It’s actually a mix for pumpkin bread, but if you add a can of pureed pumpkin to the mix, it turns into a heavy moist cake. I throw in a good cup of dried cranberries for extra sweetness and bake the whole thing in a buttered bundt pan. The finished cake is topped with a sprinkle of cinnamon and powdered sugar. You can add chopped walnuts to the cake as well, but I tend to leave them out in case of allergies.

The salad is nothing special. It’s just greens in a bowl with some dressing, because my northern ancestors would have a fit if I served a holiday meal without a vegetable. I may swap out the salad for corn, I haven’t decided yet.

Happy cooking! :)

dreamingdreamwitch

I love this! But what do you do after the supper for the dead with their food???

breelandwalker

The salt is disposed of, the wine is consumed, and the apples are thoroughly washed and set out at a local farm for woodland critters to eat. :)

Source: breelandwalker