Thursday, October 15, 2009
A Note of Thanks
I would like to thank Mrs. B for allowing me to participate in the 31 Days of Halloween. I was so happy you added me as a guest blogger! I think your blog is wonderful and the giveaways have been outstanding. Thanks to all who have visited my blog through hers as well. A very blessed Samhain to all. Stay tuned for more food information and recipes.
Halloween Treats
Oh, how I love Halloween! When I was younger it was all about the costumes and the goodies - caramel apples, popcorn balls and candycandycandy! Then as I got older and started exploring Paganism, it also became about the last harvest, about remembrance, divination, the thinning of the veils between worlds. Oh, and candy. :D
I love browsing Halloween magazines and websites and looking at all the disgustingly named foods - Swamp Dip, Brain Pate, Witches Fingers, etc. I'm not sure when Halloween changed from being about the spooky to the gross, but it's kind of fun.
What I like to do is put a Dia de los Muertos twist on my Halloween festivities, since the two holidays have so much in common and are so close together. El Dia de los Muertos (The Day of the Dead) is observed in Mexico on November 1-2. Families visit the graves of their loved ones, clean the stones, place fresh flowers there, and spend time visiting, eating, praying and sharing. Skulls made of pressed sugar and decorated with icing and non-edible items such as sequins and feathers are a popular symbol of this holiday, as is Pan de Muerto - Bread of the Dead. This bread is flavored with orange and anise (which symbolizes love), and decorated with bones made of dough.
Not being a fan of anise myself, I probably won't make the bread this year, although I have made it before. I still plan to put a Mexican twist on some of the foods I plan to provide for the party. The menu, so far, includes:
Black bean rollups
Toasted, spiced pumpkin seeds
Hauntingly Good Hot Chocolate
Jell-O shots - it isn't a Zedral Z party without them
I'd also like to make popcorn balls but I think that would be too much of a hassle. Caramel apples are another choice, and I did bring a bottle of corn syrup back from the U.S. with me, so I could do that.
If you want to make the black bean rollups (which I cut into little pinwheels), I suggest using a tomato/sundried tomato-flavored tortilla so you can have the orange and black colors together for the holiday. I can't get flavored wraps here, though, so I will have to make do with plain.
Ingredients: (adjust for the number you are feeding, of course)
2 cans black beans, drained and rinsed
1-2 cloves garlic, chopped
big handful cilantro
1- 1 1/2 teaspoons ground cumin
1/2 teaspoon chipotle chili powder OR 1/2 a canned chipotle plus a good dollop of the sauce - depends on how hot you like it, but remember that chipotle is a strong smokey flavor
salt and pepper to taste
Combine ingredients in a food processor and blend until smooth.
To prepare the tortillas, I lay the tortillas on a cutting board and slice off about an inch on two sides. That way you don't have beanless "overhang" when you roll. You can slather those ends in leftover bean dip and eat them. Cook's privilege!
Spread the tortillas with a layer of the bean mixture. You should get 4-6 tortillas' worth.
Topping options:
Sliced green onions
Grated cheese
Thinly sliced tomato and/or avocado
I normally just sprinkle on some sliced green onions and grated cheese. Use Cheddar or Monterrey Jack if you can get it. I use gouda with cumin seeds, which is delicious. Roll the tortillas and chill for at least 30 minutes. Slice into pinwheels and put a tray to serve. Oh, and stand back! These things move fast.
I love browsing Halloween magazines and websites and looking at all the disgustingly named foods - Swamp Dip, Brain Pate, Witches Fingers, etc. I'm not sure when Halloween changed from being about the spooky to the gross, but it's kind of fun.
What I like to do is put a Dia de los Muertos twist on my Halloween festivities, since the two holidays have so much in common and are so close together. El Dia de los Muertos (The Day of the Dead) is observed in Mexico on November 1-2. Families visit the graves of their loved ones, clean the stones, place fresh flowers there, and spend time visiting, eating, praying and sharing. Skulls made of pressed sugar and decorated with icing and non-edible items such as sequins and feathers are a popular symbol of this holiday, as is Pan de Muerto - Bread of the Dead. This bread is flavored with orange and anise (which symbolizes love), and decorated with bones made of dough.
Not being a fan of anise myself, I probably won't make the bread this year, although I have made it before. I still plan to put a Mexican twist on some of the foods I plan to provide for the party. The menu, so far, includes:
Black bean rollups
Toasted, spiced pumpkin seeds
Hauntingly Good Hot Chocolate
Jell-O shots - it isn't a Zedral Z party without them
I'd also like to make popcorn balls but I think that would be too much of a hassle. Caramel apples are another choice, and I did bring a bottle of corn syrup back from the U.S. with me, so I could do that.
If you want to make the black bean rollups (which I cut into little pinwheels), I suggest using a tomato/sundried tomato-flavored tortilla so you can have the orange and black colors together for the holiday. I can't get flavored wraps here, though, so I will have to make do with plain.
Ingredients: (adjust for the number you are feeding, of course)
2 cans black beans, drained and rinsed
1-2 cloves garlic, chopped
big handful cilantro
1- 1 1/2 teaspoons ground cumin
1/2 teaspoon chipotle chili powder OR 1/2 a canned chipotle plus a good dollop of the sauce - depends on how hot you like it, but remember that chipotle is a strong smokey flavor
salt and pepper to taste
Combine ingredients in a food processor and blend until smooth.
To prepare the tortillas, I lay the tortillas on a cutting board and slice off about an inch on two sides. That way you don't have beanless "overhang" when you roll. You can slather those ends in leftover bean dip and eat them. Cook's privilege!
Spread the tortillas with a layer of the bean mixture. You should get 4-6 tortillas' worth.
Topping options:
Sliced green onions
Grated cheese
Thinly sliced tomato and/or avocado
I normally just sprinkle on some sliced green onions and grated cheese. Use Cheddar or Monterrey Jack if you can get it. I use gouda with cumin seeds, which is delicious. Roll the tortillas and chill for at least 30 minutes. Slice into pinwheels and put a tray to serve. Oh, and stand back! These things move fast.
Halloween Recipes, part 1
Head on over to Mrs.B's at silvermoonwitch.blogspot.com where I'm one of her guest bloggers today. I have a recipe for a warm, spicy drink that will chase the chill from your bones!
Sunday, October 11, 2009
Pumpkin Recipes
I would like to share with you one of my favorite pumpkin recipes. It's also one of the easiest things to make. It takes a little time for the pumpkin to set, but during that time you don't have to do anything. It's a Turkish dessert called "Kabak Tatlısı", or "Pumpkin Dessert".
For this dessert you need:
1 Pumpkin, removed from the shell and cut into cubes
Sugar
Couple of whole cloves if you want them
To serve:
Clotted or whipped cream
Ground walnuts or pistachios
The ratio of pumpkin to sugar is 2:1. If you have 3 cups of pumpkin, use 1 1/2 cups of sugar. Place the pumpkin into a pot and sprinkle with sugar. Let it sit overnight. It will release water so you don't have to add any when cooking. The next day, add your cloves to the mixture (you can add a cinnamon stick too if you want), and cook everything until the pumpkin is soft, about 30-45 minutes. Let it cool and garnish it with the nuts and serve with cream. It's usually served with kaymak, which is Turkish clotted cream. It's simple and delicious. They also make a quince version here as well.
Pumpkin Seeds
I love pumpkin seeds. Some people crack the outer shell and eat the inner kernel like with sunflower seeds, but I eat the whole thing. I do the same with sunflower seeds! It won't hurt you and you might even get a little extra fiber.
Pumpkin seeds are very nutritious. They're chock-full of magnesium, calcium, iron and zinc, which we all need for healthy bodies. If you're going to be cutting into a pumpkin or two this season, you might as well save and eat the seeds. You'll be creating less waste and doing something good for yourself in the process.
The easiest way to prepare them is to wash off as much of the gunk as you can, dry the seeds off on some kitchen paper or a tea towel, and pop everything into the oven. The little strings and leftover bits of pumpkin "guts" will come off very easily once the whole shebang is toasted.
Preheat your oven to 375 degrees F. Spread the seeds out in an even layer on a cookie sheet or baking sheet and roast until the seeds are dried out. Watch them, though, and make sure they don't get brown. They'll taste like burnt popcorn and won't be any good. Unless you like burnt popcorn, that is.
Once they're toasted and you've separated out the non-seedy bits, pop them into a bowl and drizzle with a bit of oil and salt. After that, get creative!
Sweet and spicy: Olive oil, salt, brown sugar, cayenne and/or chipotle chili powder (love and protection, no?)
To draw money: Olive oil, brown sugar, cinnamon, and a pinch each of ground ginger, nutmeg and cloves.
For non-magical purposes:
Olive oil, salt, pepper, Parmesan cheese
Olive oil, salt, a dash of garlic powder, cumin, chili powder and coriander
Olive oil, salt, garam masala, cumin, cayenne (optional)
Pumpkin Soup
6 ounces bacon, cut into small pieces (optional if making a vegetarian soup)
1 medium onion, diced
2-3 cloves garlic, minced
2 pounds pumpkin, roasted at about 400 F until tender (or you can use canned in a pinch)
2-3 cups vegetable or chicken stock
1 cup apple cider
1/2 cup half and half (optional)
salt and pepper to taste
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Cook the bacon, if using, in a soup pot until crisp. Remove with a slotted spoon. Cook the onions in the drippings (or in olive oil/butter) until soft. Add the garlic and cook 3-4 minutes. Add the roasted pumpkin, liquid (except dairy), seasonings and spices. Simmer 10-15 minutes. Blend with a stick blender or place in a blender in batches. Return to the pot and add half and half, if using.
Garnish with bacon and toasted pumpkin seeds.
For this dessert you need:
1 Pumpkin, removed from the shell and cut into cubes
Sugar
Couple of whole cloves if you want them
To serve:
Clotted or whipped cream
Ground walnuts or pistachios
The ratio of pumpkin to sugar is 2:1. If you have 3 cups of pumpkin, use 1 1/2 cups of sugar. Place the pumpkin into a pot and sprinkle with sugar. Let it sit overnight. It will release water so you don't have to add any when cooking. The next day, add your cloves to the mixture (you can add a cinnamon stick too if you want), and cook everything until the pumpkin is soft, about 30-45 minutes. Let it cool and garnish it with the nuts and serve with cream. It's usually served with kaymak, which is Turkish clotted cream. It's simple and delicious. They also make a quince version here as well.
Pumpkin Seeds
I love pumpkin seeds. Some people crack the outer shell and eat the inner kernel like with sunflower seeds, but I eat the whole thing. I do the same with sunflower seeds! It won't hurt you and you might even get a little extra fiber.
Pumpkin seeds are very nutritious. They're chock-full of magnesium, calcium, iron and zinc, which we all need for healthy bodies. If you're going to be cutting into a pumpkin or two this season, you might as well save and eat the seeds. You'll be creating less waste and doing something good for yourself in the process.
The easiest way to prepare them is to wash off as much of the gunk as you can, dry the seeds off on some kitchen paper or a tea towel, and pop everything into the oven. The little strings and leftover bits of pumpkin "guts" will come off very easily once the whole shebang is toasted.
Preheat your oven to 375 degrees F. Spread the seeds out in an even layer on a cookie sheet or baking sheet and roast until the seeds are dried out. Watch them, though, and make sure they don't get brown. They'll taste like burnt popcorn and won't be any good. Unless you like burnt popcorn, that is.
Once they're toasted and you've separated out the non-seedy bits, pop them into a bowl and drizzle with a bit of oil and salt. After that, get creative!
Sweet and spicy: Olive oil, salt, brown sugar, cayenne and/or chipotle chili powder (love and protection, no?)
To draw money: Olive oil, brown sugar, cinnamon, and a pinch each of ground ginger, nutmeg and cloves.
For non-magical purposes:
Olive oil, salt, pepper, Parmesan cheese
Olive oil, salt, a dash of garlic powder, cumin, chili powder and coriander
Olive oil, salt, garam masala, cumin, cayenne (optional)
Pumpkin Soup
6 ounces bacon, cut into small pieces (optional if making a vegetarian soup)
1 medium onion, diced
2-3 cloves garlic, minced
2 pounds pumpkin, roasted at about 400 F until tender (or you can use canned in a pinch)
2-3 cups vegetable or chicken stock
1 cup apple cider
1/2 cup half and half (optional)
salt and pepper to taste
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Cook the bacon, if using, in a soup pot until crisp. Remove with a slotted spoon. Cook the onions in the drippings (or in olive oil/butter) until soft. Add the garlic and cook 3-4 minutes. Add the roasted pumpkin, liquid (except dairy), seasonings and spices. Simmer 10-15 minutes. Blend with a stick blender or place in a blender in batches. Return to the pot and add half and half, if using.
Garnish with bacon and toasted pumpkin seeds.
Fruits of the Season - Pumpkin
Okay, technically pumpkins are vegetables, but "Vegetables of the Season" didn't sound as good.
What's more autumnal than pumpkin? Who can picture October, especially Halloween/Samhain, without a carved pumpkin or two on the front porch? What would Thanksgiving be without pumpkin pie? When many people think of fall, they think of pumpkins.
Pumpkins, round and orange like the Harvest Moon, are ruled by (surprise, surprise)the Moon. Their element is earth, and the energies associated with the pumpkin are money and healing. They are also used for protection, especially when a spooky face is carved into the flesh.
As many of you probably already know, the modern jack o'lantern is a take on the turnips that were carved and used to scare away evil spirits. The Irish didn't have pumpkins until they emigrated to North America. I guess they made the switch because pumpkins are a lot easier to carve than turnips!
The round, full shape of the pumpkin is symbolic of the Mother Goddess and represents fruitfulness. Decorate or carve a pumpkin for prosperity or protection, and then use the seeds as divination tools on Samhain. The seeds can be toasted and eaten as a tasty snack, or you can use a felt-tip marker to draw runes on them.
From a culinary perspective, pumpkins are good for more than just pie. Pumpkin soup is a warming, nourishing dish to serve at Samhain. Remember to leave some for the spirits of your ancestors if you set up an altar. A pumpkin pie can be a delicious way of attracting money when cinnamon, cloves and nutmeg are added to the mix. I will share a few pumpkin recipes in the next post.
What's more autumnal than pumpkin? Who can picture October, especially Halloween/Samhain, without a carved pumpkin or two on the front porch? What would Thanksgiving be without pumpkin pie? When many people think of fall, they think of pumpkins.
Pumpkins, round and orange like the Harvest Moon, are ruled by (surprise, surprise)the Moon. Their element is earth, and the energies associated with the pumpkin are money and healing. They are also used for protection, especially when a spooky face is carved into the flesh.
As many of you probably already know, the modern jack o'lantern is a take on the turnips that were carved and used to scare away evil spirits. The Irish didn't have pumpkins until they emigrated to North America. I guess they made the switch because pumpkins are a lot easier to carve than turnips!
The round, full shape of the pumpkin is symbolic of the Mother Goddess and represents fruitfulness. Decorate or carve a pumpkin for prosperity or protection, and then use the seeds as divination tools on Samhain. The seeds can be toasted and eaten as a tasty snack, or you can use a felt-tip marker to draw runes on them.
From a culinary perspective, pumpkins are good for more than just pie. Pumpkin soup is a warming, nourishing dish to serve at Samhain. Remember to leave some for the spirits of your ancestors if you set up an altar. A pumpkin pie can be a delicious way of attracting money when cinnamon, cloves and nutmeg are added to the mix. I will share a few pumpkin recipes in the next post.
Sorry, sorry, sorry!
I haven't updated in a while, but I have a good excuse, really! Tomorrow is the first day of the new school year. We have a new (unfinished) campus to get used to, new students, and no office printer yet. The students won't have their textbooks for a few days either.
Now, for the good stuff. October!!! My favorite month is here and well underway. I can't believe how quickly this month is passing. Halloween will soon be here. I'm hosting a party on the 30 and for the 31 I will probably prepare a plate of simple Samhain foods and set it outside for the spirits. I'll probably set out some walnuts and hazelnuts and apples.
For the Halloween party, I'll make some Halloween Jell-O shots and some of my nummy black bean pinwheels. If I could find sun dried tomato tortillas it would be perfect because I'd have the orange and black colors together. Unfortunately such things do not exist here, so I will have to use plain white tortillas. If the package from my mom arrives on time, I will make a cake in the shape of a pumpkin. I wanted a skull cake pan, but Mom could only find a pumpkin-shaped one, so that will have to do.
Stay tuned for some more Fruits of the Season posts, including my favorite, the pomegranate.
Now, for the good stuff. October!!! My favorite month is here and well underway. I can't believe how quickly this month is passing. Halloween will soon be here. I'm hosting a party on the 30 and for the 31 I will probably prepare a plate of simple Samhain foods and set it outside for the spirits. I'll probably set out some walnuts and hazelnuts and apples.
For the Halloween party, I'll make some Halloween Jell-O shots and some of my nummy black bean pinwheels. If I could find sun dried tomato tortillas it would be perfect because I'd have the orange and black colors together. Unfortunately such things do not exist here, so I will have to use plain white tortillas. If the package from my mom arrives on time, I will make a cake in the shape of a pumpkin. I wanted a skull cake pan, but Mom could only find a pumpkin-shaped one, so that will have to do.
Stay tuned for some more Fruits of the Season posts, including my favorite, the pomegranate.
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