View Full Version : Samhain Recipes

Saturday, October 30th, 2004, 03:34 AM
Remembrance Cookies

These cookies can be made on Hallow's Eve. They can be shaped like people and the herb rosemary is added to the dough as a symbol of remembrance. Some of the cookies are eaten while telling stories or attributes of special ancestors, reminding us that we still have access to their strengths--or perhaps a predisposition to their weaknesses. The rest of the cookies are left outside by a bonfire as an offering. This can be a solemn ritul, but it need not be.

Ingredients for the cookies:

* 1 1/2 c. powdered sugar
* 1 c. butter or margarine (softened)
* 1 egg
* 2 t. vanilla
* 1 t. almond extract
* 2 1/2 c. all purpose flour
* 1 t. baking soda
* 1 t. cream of tartar
* 1 1/2 T. chopped rosemary

Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut out with gingerbread women or men cutters and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes.

Saturday, October 30th, 2004, 03:35 AM
Howling Jack: Honey Pumpkin Mead

This mead is the color of a ripe peach and smells like autumn leaves - perfect for a Harvest party or Sabbat.

* 1 sound, hard-rind pumpkin (approx. 2 quart capacity)
* Paraffin wax
* 1 1/2 quarts of water
* 4 lbs. honey
* 2 each oranges and lemons
* 1 pkt. wine yeast
* 1 tea bag (black tea)

1. Prepare yeast starter.
2. Sterilize honey and water by boiling for 10 minutes, skimming the froth as it rises.
3. Remove from heat; stir in sliced citrus fruits, including skins.
4. Cool to room temperature; pitch yeast.
5. Allow to sit over night.
6. Prepare pumpkin by cutting off the top with a sharp knife. The top must "mate" with the bottom so cut carefully. Clean out the seeds, strings, and membranes of the pumpkin. Rinse out with water.
7. Pour the must into the pumpking, leaving an inch of air space between the liquid and the rim of the opening. Replace the top.
8. Prepare the paraffin/water bath: Fill a plastic bucket with hot water, melt the paraffin wax and float it on the water.
9. Dip the pumpkin, bottom first, into the warm paraffin until it is coated up to its lid. Once the paraffin begins to harden on the pumpkin skin, seal the lid by carefully pouring paraffin over the top, making sure to coat the seam.
10. Set the pumpkin in the middle of a shallow dishpaaan full of water to keep and thirsty pickle worms at bay and place it in a dark, quiet spot.
11. Allow to sit for two months, then siphon off and bottle.

Note: It is probably a good idea to rack the mead into a glass fermenter, fitted with an air lock, for evaluation prior to bottling. If the fermentation is not complete and you bottle prematurely, the corks and glass may blow

Saturday, October 30th, 2004, 03:36 AM
(bairín breac)

3/4pt (425ml) cold tea
7ozs (200g) brown sugar
12ozs (350g) dried fruit mixed
10 ozs (275g) self-raising flour
1 egg, size 2
1 teaspoon of mixed spice*

Soak the fruit and brown sugar in cold tea overnight. Add the beaten egg and flour. Grease and line an 8" round springform pan. If you use a different pan, bear in mind that the cake will rise to nearly double its original level. Put the mixture in the tin and cook for 1hr and 45mins at 325 F. Note: If your family is suspicious of fruitcake or dislikes raisins, try this with only chopped dried apples and dried apricots.

It is traditional to insert various items (wrapped in parchment or wax paper) into the barmbrack for the purposes of divination. These include a ring, a thimble, a button, a silver coin, or a stick of wood. The slice of the cake you are given foretells your future. A ring meant marriage, the thimble spinsterhood, the button bachelorhood; the coin indicated wealth, while finding the stick meant you will travel far in your life.

True barmbrack is made with yeast. This is really a "tea brack" which is also traditional. A “cider brack” is much like this one, except that the fruit is soaked in cider instead of tea.

*Mixed spice is a combination of cinnamon, nutmeg, ginger, coriander, and other spices that is sold pre-mixed in Ireland and Britain. You can substitute any combination of those spices up to the amount of a teaspoon or so.

Saturday, October 30th, 2004, 03:36 AM
I loveeeeee barmbrack YUMMY!!!!!