Samhain Recipies

Pan de Muerto

"In late October bakeries throughout Mexico and the southwestern United States offer pan de muerto, "bread of the dead." I've long relished the unique flavor of this specialty food. If you have Mexican bakeries (panaderia) in your part of the world, check them during this month for pan de muerto. If they don't have it, ask for it. If you still can't find any, make some yourself next Hallowe'en--and revere."

1 tsp. anise seeds
3 tbsp. water
1 package dry yeast
1/2 cup warm milk
3-1/2 cups sifted, all-purpose flour
1 tsp. salt
1 cup melted butter
6 eggs lightly beaten
1 tbsp. orange flavor water
Grated rind of 1 orange
1 egg, beaten coarse
red sugar (for topping)(optional)

The night before, place anise seeds in 3 tbsp. water in pan. Bring to a boil, turn off heat, and let stand overnight. On the following day, strain out seeds and discard. Sprinkle yeast over warm milk to soften. Add anise water to the yeast. Add enough flour to make a light dough. Knead and shape into a ball. Let stand in a warm place until doubled in bulk (about 1 hour).
Sift together the remaining flour with salt and sugar. Beat in melted (and cooled) butter, eggs, orange flavored water, and grated rind. Knead lightly floured board until smooth. Add the dough ball. Knead together until smooth and elastic. Cover the cloth and let the dough rest for 1-1/2 hours, or until doubled in bulk.
Pinch off two walnut-sized chunks of dough (for decoration). Divide remaining dough and shape into round loaves. Place on greased baking sheets. Roll out some of the reserved dough with rolling pin into 4 thin ropes about 5 inches long. Stretch out ropes, flattening ends until they resemble bones. Allow to rise.
Cross 2 bones on each loaf, attaching with beaten egg )to resemble cross bones). Roll remaining dough into another thin rope. Cut off small pieces, shape into teardrops, and attach to loaf with beaten egg between bones.

Remember, as you do this, to recall the symbolism of the season--the deepening of winter and the lessening of the Earth's fertile energies. Recall passed loved ones and friends with happiness, not sadness.
Cover lightly with cloth and let stand until just doubled in bulk. Lightly brush loaves with beaten egg. Sprinkle with coarse sugar (or red-dyed sugar). Or, leave plain. Bake in preheated 375 F oven for about 30 minutes. Yield: two loaves.

From:: "The Magic of Food" by Scott Cunningham

Salem Witch Pudding - Recipe by Gerina Dunwich

4 eggs, separated
1-1/2 cups pumpkin puree
1 cup light brown sugar
3/4 cup half-and-half
5 tablespoons rum
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

In an electric mixer or large mixing bowl, beat the egg whites until stiff. In a different bowl, beat the egg yolks until thick and lemon-colored. Combine the yolks with the remaining eight ingredients; mix together well; and then fold in the egg whites.
Pour the pumpkin mixture into a buttered 1-quart souffle dish. Place it in a pan of hot water and bake in a 350-degree preheated oven for about 45 minutes. (This recipe yields 6 servings.)

APPLES IN RED WINE

(the long simmering time burns out most of the alcohol, so it is okay to serve this dessert to your children) Apples are a traditional festival food for both Mabon and Samhain, as is red wine.

6 large Granny Smith apples
1/2 bottle red wine
2 cloves
1/2 C sugar
1 stick cinnamon
1/2 tsp vanilla
1 T cornstarch
Whipped cream

Peel, core, and segment the apples (for fun, toss the peels over your shoulder...the letters they form will indicate the initials of the next guest to your home!) In a saucepan, bring the wine, cloves, sugar, cinnamon, and vanilla to a boil. Add apples, reduce heat, and let simmer for about an hour, until fruit is almost transparent. Remove the apples and blend the cornstarch into the sauce. Cook the syrup for a few minutes until thickened. Pour it over the apples and serve or chill it in the refrigerator for later use. Top with whipped cream or vanilla ice cream. This dessert will keep for several days in the refrigerator, and can be reheated. You can also try pears in place of the apples for another Sabbat. Serves 6

Halloween Pumpkin Muffins

4 cups Flour
3 cups Sugar
1 3/4 teaspoons Baking Soda
1 teaspoon Salt
1/2 teaspoon Baking Powder
1 tablespoon each Ground cloves,cinnamon,nutmeg
1/2 tablespoon Ginger
1 1/2 cups Raisins
1/2 cup Walnuts(chopped)
4 Eggs
2 1/2 cups cooked pumpkin(mashed)(Canned is okay/fresh is better)
1 cup Vegetable Oil
1 cup Water

In a large mixing bowl, combine the dry ingredients, the raisins, and the walnuts. Make a well in the middle of the mixture. In a separate bowl, beat the eggs and add the pumpkin, vegetable oil, and water, and mix well. Place the egg mixture in the well; stir everything until just moistened. DO NOT over stir!
Spoon the batter into paper-lined muffin pans, filling each about two-thirds. Bake for 20 minutes in a preheated 375degree oven and immediately remove the muffins from the pans to prevent them from scorching or drying out. This recipe yields about 3-4 dozen muffins.

Samhain Oil

3 drops Cedarwood
3 drops Clove
3 drops Frankincense
3 drops Patchouli
3 drops Rosemary
1/2 ounce Sunflower or Grapeseed Oil

Add a piece of dried marigold and three dried pumpkin seeds with obsidian,amber,and ruby crystals. This is a light and dark oil that captures all the mystery and ambience of this special night.

The above two From::Llewellyn's 2001 Magical Almanac