First
off most of the recipes here have to do with either my Celtic heritage, or
Cape Cod heritage. Reason being because Sambaing is the time where we can
speak to our ancestors between worlds.
Its also
the time of the New Year. I like to think of it as the year being in
the womb, and is not truly born til Yule.
Enjoy
the recipes I use at Samhain. I would suggest looking into your heritage
or finding your Grandmothers favorite recipe.
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My Mother
made the best brown bread so this always reminds me of home
Brown
Bread
Makes
2 loaves
Ingredients
2 cups milk
1/2
cup white sugar
1/2
cup molasses
1 1/2
cups whole wheat flour
1 1/2
cups bread flour
1/2
teaspoon salt
1
teaspoon baking soda
3
teaspoons baking powder
Directions
1 Butter and flour two 9x5 inch bread pans. Preheat oven to 350
degrees F (175 degrees C).
2 In a
small bowl combine milk, sugar and molasses.
3 Mix
together whole wheat flour, regular flour, salt, baking soda and baking
powder. Add to milk mixture and mix well.
4 Pour
mixture into bread pans. Bake for 45 minutes.
Makes 2 loaves
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Growing up
on Cape Cod we ate a lot of seafood my parents loved swordfish!
Swordfish
Kabobs with Fresh Lime Sauce
|
Ingredients
1
pound swordfish or tuna steaks,
cut into 2 x 1 x 1-inch pieces
1/2
pound large shrimp, shelled, deveined,
tails left on
1
large green bell pepper (8 ounces), stem,
core and seeds removed, cut into
8 wedges.
8
to 12 cherry tomatoes, stems removed
3
medium-size white onions (1 pound), peeled
and ends removed, quartered
8
to 12 small mushrooms
1/2
fresh pineapple, peeled, cored, cut
into 1-1/2 x 1-1/2-inch cubes
(about 2 cups).
Save rind.
1/4
cup freshly-squeezed lime juice
4
tablespoons olive oil, divided
2
tablespoons Worcestershire sauce
1
teaspoon minced garlic (1 medium-size clove)
1
teaspoon ground ginger
1/2
teaspoon coarsely-ground black pepper, or to taste
Instructions
Place fish, shrimp, bell pepper, tomatoes, onions, mushrooms and pineapple
in a shallow dish. Squeeze juice from pineapple rind (about 3 tablespoons)
into small bowl. Add lime juice, 2 tablespoons olive oil, Worcestershire
sauce, garlic, ginger and black pepper. Mix well; pour over fish, vegetables
and pineapple. Cover; marinate at room temperature 30 minutes. Assemble
kabobs by alternating fish, shrimp, vegetables and pineapple on metal
skewers (or wooden skewers that have been pre-soaked in water). Grill 4 to 5
inches from medium-hot coals or under broiler until desired doneness, about
4 minutes per side, basting frequently with remaining 2 tablespoons olive
oil.
Yield: 4 large
or 8 medium kabobs, enough for 4 main-dish servings
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Italians and
Antipasto what could be better!
Antipasto Salad
2
hearts romaine lettuce, chopped
1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced
2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped (this item
is found on the Italian foods aisle in jars or, in bulk bins near olive
section)
12 pitted black olives, coarsely chopped, such as Calamata
12 jumbo green olives, pitted, coarsely chopped
1 small jar, 8 ounces, roasted red peppers, drained and diced
1 small jar, 6 ounces, marinated artichoke hearts, drained
2 tablespoons balsamic vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper
Combine
lettuce, salami, chopped hot pickled vegetables, olives, red peppers and
artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and
season with salt and pepper, to your taste.
Yield: : 4
servings
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Now here's the
fun stuff!
FLYING
BROOMS
1/2 cup butter or margarine, softened
1/2 cup firmly packed light brown sugar
1 cup all-purpose flour
1/8 teaspoon salt
1 teaspoon vanilla extract
8 (8 1/2-inch-long) pretzel rods, halved
2 (2-ounce) chocolate candy coating squares, melted
1 (4.25-ounce) tube red or orange decorating frosting
BEAT butter at medium speed with an electric mixer until creamy.
Gradually
add brown sugar, beating until blended. Add flour and salt, beating until
blended. Stir in vanilla. Shape dough into 16 (1 1/4-inch) balls.
PLACE pretzels rods on ungreased baking sheets. Press a ball of dough
onto
cut end of each pretzel. Press dough firmly with a fork to resemble broom
bristles.
BAKE at 350É for 10 to 12 minutes. Cool on baking sheets on wire racks 2
minutes; remove to wire racks to cool completely.
PLACE brooms on wax paper. Spoon melted candy coating over pretzel and
cookie where they join; let stand until firm. Decorate as desired with
colored frosting. Yield: 16 cookies.
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Black Cat Cookies
Black Cat Cookies
1 cup crunchy
peanut butter
2 eggs
1/3 cup water
1 package chocolate cake mix
Plain candy-covered chocolates
Redhot candies
1. Beat together peanut
butter, eggs, and water. Gradually add cake mix. Mix well.
2. Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten
balls with bottom of glass dipped in sugar.
3. Pinch out 2 ears at top of cookie. Add chocolate candies for eyes and
redhots for a nose. Press fork into dough to form whiskers. Use a knife to
carve out the mouth.
4. Bake at 375 degrees for 8-10 minutes. Makes 4 1/2 dozen
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OK
you gotta have something with Pumpkin in it!
Pumpkin
Tofu Cheesecake
INGREDIENTS:
2 9" graham cracker pie crusts
1 1/2 lb silken tofu
1 canned or fresh cup cooked pumpkin
1 1/4 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
12 ounces soy cream cheese
1 tbsp pure vanilla extract
PREPARATION:
1. Have all the ingredients at room temperature. Preheat oven to 325°F.
2. In a blender or food processor, purée the tofu and pumpkin until smooth.
3. Add sugar, spices, soy cream cheese and vanilla, processing until smooth.
Scrape down the sides as necessary.
4. Pour the tofu mixture into prepared pie crusts and bake for 50 minutes.
5. Turn the oven off, leaving the cake in the oven for 1 hour.
6. Remove and cool to room temperature. Refrigerate the cheesecake
overnight. Serve cool. Makes two 9" cheesecakes.
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