The Winter Solstice

The winter solstice is the longest night of the year. It marks the date that the nights get progressively shorter and the sun slowly returns to warm the land, and bring relief from the frost. In many different cultures, it is almost universally celebrated as a day of rebirth. Stories of virgin births also dominate. In ancient Welsh mythology, this day was when Rhiannon gave birth to the sacred son, Pryderi. Christmas or Christ's Mass is one of the most popular Christian celebrations as well as one of the most globally recognized midwinter celebrations. Christmas is the celebration of the birth of the God Incarnate or Messiah, Yeshua of Nazareth, later known as Jesus Christ. The birth is observed on December 25, which was the winter solstice upon establishment of the Julian Calendar. Banned by the Catholic Church in its beginnings as a pagan practice stemming out of the Sol Invictus celebrations, Christian churches eventually recognized the sustained practices as a Christian festival in various cultures within the past several hundred years, allowing much of the folklore and traditions of local pagan festivals to be preserved. So today, the old festivals such as Jul, Коледа and Karácsony, are still celebrated in many parts of Europe, but the Christian Nativity is now often representational as the meaning behind the holiday. This is why Yule and Christmas are considered interchangeable in Anglo-Christendom. In Wicca, the holiday is observed as one of the eight solar holidays, or Sabbat. In most Wiccan sects, this holiday is celebrated as the rebirth of the Great God, who is viewed as the newborn solstice sun. Although the name Yule has been appropriated from Germanic and Norsk paganism, elements of the celebration itself are of modern origin. Whatever traditions you chose to follow, the universality of this holiday makes it one of, if not the, most celebrated event in the world. The celebrations almost always include a feast, bringing together family and friends. There are bonfires too. Often times guests leap over the fires to sybolize rebirth, and even to ensure wealth and the fertility of livestock in the coming year. The menu that i designed is one to suit a large party. there are many websites that can help with conversions to suit a larger, or smaller gathering. http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php is a site that i have used many times, and it is very user friendly. If not, a google search of recipe conversions will provide you with dozens of other sites for the same purpose.

Menu:

Aperitif:
Cranberry Apple Wassail (recipe follows)
Wine of your choice
Sparkling Cider (for the yung-uns)

Hors D'oeuvres:
Rillettes de Canard (see Samhain menu)
Salmon Rillettes
Assorted cheeses and fruit (I recommend an aged cheddar, a bleu cheese, and perhaps a Brie or Camenbert. Serve with apple slices, grapes, and olives.)
Cranberry Orange Relish

Entrees:
Mutton Stew
Roasted Turkey with orange compound butter
sides:
Boiled potatoes with spicy bechamel,
Dark greens(such as baby spinach, arugula, and radicchio) with honeyed hazelnuts, Roquefort, and pears.
Hot buttery rolls...mmmmm

Dessert:
Yule Porridge

Instructions:

Cranberry Wassail
1/2 gallon apple cider
1/2 gallon cranberry juice
1 cup lemon juice
1 large orange, thinly sliced
10 whole cloves
1/4 cup clover honey
1/2 cup white sugar
4 cinnamon sticks
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger or 2, 1/2" slices of fresh ginger
Garnish:
12 fresh mint leaves
12 orange slices

In a large saucepan or pot, combine cider, cranberry juice, lemon juice, orange slices, cloves, honey, sugar, and cinnamon sticks. Bring to a boil. Reduce the heat to a simmer; add nutmeg, ginger, and allspice. Simmer for 10 to 15 minutes, stirring occasionally.
Serve warm and garnish each cup with mint and an orange slice.

Rillettes de Canard (see Samhain menu)

Salmon Rillettes
1/2 lb. smoked salmon / Nova Lox
1/4 C. Cream Cheese or Neufchatel (Neufchatel has 1/3 less fat than cream cheese)
2-3 T capers
2 T lemon juice(more if needed)
2t lemon zest

Place all ingredients in a food processor and pulse until just combined. Remember, you dont want a paste. You want a mixture that is spreadable, but chunky. If the mixture is too thick, you can always add more lemon juice, or even some olive oil to boost the creaminess...mmmm. You should serve this chilled, with toast points and perhaps some Cornichons.

Cranberry Orange Relish
1 bag fresh or frozen cranberries
juice and zest (thin strips) of one large navel orange
1 C sugar
1C cranberry juice
2 T cornstarch
1/4 C water

Place all ingredients in a large sauce pot. bring this to a boil and cook on high heat until the cranberries begin to pop. reduce heat and simmer for 10-15 minutes, or until the liquid has been reduced by half. make a slurry by mixing the cornstarch into the 1/4 C of water until there are no more cornstarch lumps. Pour this mixture into the relish and cook until thickened. Refrigerate for at least four hours. This recipe makes quite a bit or relish, this stuff makes a great little holiday gift. Pour into a 2 cup mason jar, tie it with a bow and give to your friends to enjoy!

Mutton Stew
2 lbs lamb stew meat cut into 1" cubes
2 large brown onions sliced into 1/2" rounds
2 stalks of celery cut on the bias
1 C prunes, halved
1 C dates, halved
4 large garlic cloves, minced
2 T flour
1T fresh thyme
4 C of veal stock (beef stock works too)
1 C red wine
olive oil
salt and pepper

Heat 2 T of olive oil in a heavy-bottomed stock pot, or dutch oven. Season lamb with S & P. when the oil is just beginning to smoke, add a single layer of the lamb and brown on all sides. You may need to do this in batches and add oil as needed. At this point, we dont want to cook the lamb, we simply want to form a nice crust. remove the lamb and set aside. In the same pot, add onions celery, and garlic. saute this until the onions have softened and started to brown. Make sure to scrape up all the yummy brown bits from the bottom of the pan, that is pure flavor! Once the veggies have softened, add the meat back to the pot along with the wine, stock, and thyme. If the liquid does not cover the meat mixture, add water to cover. Bring this to a boil, then lower the heat to a simmer, cover and allow to cook on low for 1 1/2 hours. Once this time has elapsed, add your prunes and dates, and cook uncovered for another 20 minutes, stirring occasionally. The meat should be falling apart. If there is too much liquid, make a slurry with the flour and a little bit of liquid from the pot, add this back to the pot. Cook this for at least 5 minutes to get rid of the flour taste. Enjoy this stew with a nice crusty piece of bread.

Oven Roasted Turkey with Orange Compound Butter and Red Currant Glaze
1 (14 to 16 pound) frozen young turkey
2 -4 C chicken stock (for basting)
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the orange butter:
1 1/2 sticks of salted butter (unsalted is fine if you're watching your sodium intake)
2 T Orange zest, reserve remainder of orange for stuffing (if you can find tangerines USE THEM!!)
1 tsp black pepper, coarsley ground
1T fresh thyme, chopped fine.
3 sprigs Sage
For red currant glaze:
1 1/2 C red currant jelly
3/4 C chicken stock


Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Remove bird from brine and rinse inside and out with cold water. Discard brine. Stuff the bird with the fresh sage and orange slices. Gently run your fingers along the inside of the breast, underneath the skin. Stuff the orange butter mixture between the skin and the breast, spreading it evenly.
Tuck back wings and coat the whole bird liberally with canola (or other neutral) oil. Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and brush liberally with red currant glaze. Cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees, or simply check temperature after 1 hour and 45 minutes. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

Boiled Potatoes with Spicy Bechamel
12 baby yukon gold potatoes
4 C chicken, beef, or veggie broth
1/3 C flour
1/4 C butter
3 C milk
1/2 C Sharp Cheddar cheese shredded
1 tsp Cayenne
1/2 tsp Chilli paste (such as sriracha or Sambal)
salt and pepper.

Peel potatoes and place in a pot with broth, and enough water to cover the potatoes. Salt the liquid generously, and put over high heat. Bring the liquid to a boil, and cook potatoes until fork tender. In a medium sauce pot, combine butter and flour and cook over medium heat until the mixture begins to turn a light brown. At this point, add your milk in slowly, whisking constantly to avoid lumps. Once the milk and roux are combined, add cheese, cayenne and chili paste, along with salt and pepper. Bring this mixture to a boil to thicken fully. Once potatoes have cooked, remove them and slice into 1/2" rounds. Serve topped with spicy bechamel. mmmm... this is SUPER comfort food.

Green Salad
2-3 bags of baby spinch and arugula (which ever ratio you pref.)
1 1/2 C. hazelnuts
1/2 C honey
1 C Roquefort crumbles
2 pears, halved, cored, and sliced thinly
dressing:
3T champagne vinegar
1/4 C olive oil
minced shallot
salt and pepper

Place vinegar, oil, S&P, and shallot in the bottom of a large salad bowl. whisk to combine. Top with greens. Top greens with pears and cheese crumbles. Toast Hazelnuts on the stove top in a heavy bottomed pan until they begin to brown and become fragrant. Transfer the hazelnuts to a piece of foil. Pour honey over hot nuts, using the foil to swirl the nuts in the honey and get them nice n coated. Be careful not to touch the hazelnuts directly until they have cooled, they have a high oil content and that stuff burns...duh. Once cool, toss in with salad and enjoy!

Hot buttery rolls
2 packages of Pillsbury French Loaf (in the tube, i know, bear with me)
1 stick of butter, melted
2 T coarse sea salt.

Super easy!! Grease a few cookie sheets and pre heat oven to 350. remove packaging. slice uncooked loaf crosswise in 1 1/2" rounds. Place cut side down on greased cookie sheets and brush with melted butter. bake until golden brown. You can brush them again on the way out of the oven too!! If you like garlic, add some fresh crushed garlic to the butter when its melting and use that to coat your buns!

The Autumnal Equinox

The autumnal equinox is a time of mysteries. On the 23(sometimes 22nd) of September, the night and day are equal in length. The sun rises directly in the east, and sets directly in the west. This holiday, although not technically rooted in antiquity, is an important day to celebrate the second harvest, and think on the preparations for the coming winter. When i say that there is no historical basis, i mean that all records of such celebrations are lost to us. When Paganism was being wiped out in this region of the world, texts were ruined, holy sites were destroyed and so much evidence of these ancient rituals and holidays was lost. However, when you consider that the solar and lunar cycles are the basis for the Celtic holiday calendar that we do know to exist, it is not too far fetched to assume that this equinox was one of great importance. It corresponds with the second harvest. Carrots, potatoes, onions, apples and pomegranates were commonly enjoyed at this sabbath. Barley and corn are also considered Mabon foods. It is a time to dine in elegant dress and lavish surroundings, a time to enjoy all of the returns of your hard work. Activities for the holiday include picking seeds, herbs, and fruit, making wine, and decorating the resting places of your loved ones. Walking in the woods, or hiking in the mountains offering libations to the trees is a nice simple way to honor the green god. The menu that i have put together is simple, but elegant. Less a party, more a reflective occasion, I have designed a menu that is suited for a sit down dinner. With Samhain on the horizon, you'll need the repose to ready yourself for the party ahead!

Menu:
Aperitif:
Homemade wine
Apple Pie (A delightful drink of Ren Faire origin!)

Sides:
Dauphinois potatoes
Wild baby greens with goat cheese and yogurt balsamic dressing.

Entree:
Beef Tenderloin with Pomegranate demi glace
Vegetarian option: Seared polenta cakes with roasted corn and Gruyere cream sauce

Desert:
Pomegranate Cheesecake
Pomegranate Cheesecake with white chocolate sauce

Directions:

Homemade wine:
13 (32 ounce) bottles white grape juice
1 1/2 gallons filtered water
7 1/2 cups sugar
1 package yeast
Special equipment: 5 gallon container, airlock stopper

Pour grape juice into 5-gallon container. Bring the water and sugar to a boil until sugar is melted. Let this mixture cool, you dont wanna kill the yeast! Pour into the container with the grape juice. Add 1 pkg yeast (activating beforehand is optional). Close the container with the airlock stopper. Allow to ferment for 3 weeks in the sanitized 5-gallon container. After 1 additional week, bottle.

Apple Pie:
4 Cups of unfiltered apple juice
4 Cups of Apple Brandy
2 cinnamon sticks
1 vanilla bean
3 cloves
the zest of one orange, in strips
1/4 stick of butter

Place all ingredients except the brandy in a slow cooker or dutch oven. allow to heat for at least 2 hours, 4 is best. you can serve this hot, adding the brandy at the end. Or, serve it chilled adding the brandy once the mix has cooled. We would make this mix, and fill our flasks pre-faire, and sip on this delicious apple drink all day and night. Sharing is always appropriate!

Dauphinois Potatoes:
1lb Yukon Gold Potatoes, whole, unpeeled
3 large white onions
sprig of thyme
5 C beef or veal stock
water
3 T butter
3 T olive oil
salt & pepper

In a large stock pot, place potatoes, stock, and enough water to just cover potatoes. Bring this to a boil and cook until fork tender. Allow the potatoes to cool and peel the skins off. You shouldn't need more than your hands for this, the skins will be loose after cooking. Slice the potatoes into 1/3 " rounds. Heat oil and butter in a large skillet, non stick is a good idea if you've got it. When the butter is just starting to turn brown, season the potatoes and place them into the skillet. Brown both sides until crisp. You may have to do a few batches. Once the potatoes are cooked, set them aside. In the same pan, adding oil if necessary, caramelize the onions with the thyme until they are soft and golden brown. Serve potatoes topped with caramelized onions.

Baby Greens with goat cheese and yogurt balsamic dressing
1/2 lb baby lettuce mix (any mix that you prefer [try spinach, arugula and baby romaine])
1 C fresh goat cheese, crumbled
1/4 C plain yogurt (Greek style yogurt works very well)
1/4 C Balsamic Vinegar
3 T agave nectar (honey works too!)
salt and pepper

Place greens in a large serving bowl and top with crumbled goat cheese. In a separate bowl, combine yogurt, vinegar, and agave. Add salt and pepper to your taste. If you prefer a sweeter dressing, leave out the salt all together. If you prefer the tangy, savory dressing, you can cut back on the agave and add a little more salt. Serve salad with the dressing on the side, in a bowl, or gravy boat.

Beef Tenderloin with Pomegranate Demi Glace
2-3 lb Beef tenderloin roast
1/4 cup Worcestershire sauce
1 tsp salt
1 tsp pepper
4 tbsp butter melted
1 clove garlic minced
Pomegranate demi glace:
2 Tablespoons butter
1/2 small onion
finely chopped
1/4 cup pomegranate puree
2 Tablespoon cornstarch
1 cup veal stock.

Preheat the oven to 420 degrees. In a mixing bowl, combine the Worcestershire sauce, salt, pepper, melted butter, and garlic. rub this mixture all over the roast. Roast the tenderloin in the oven for 20-25 minutes in an uncovered roasting pan, on the low rack. This first run on high heat is to form a nice crust on the outside of the roast. Reduce the temperature to 375 degrees and continue roasting for another 30-40 minutes for medium rare. Remove the tenderloin from the heat and let it rest for about 15 minutes to redistribute the juices and allow the meat to rise to the desired temperature.
Prepare the demi-glace by melting the butter over medium heat in a saucepan and sauteing onion until tender. Whisk together cornstarch and pomegranate puree to make slurry, and add to onion along with veal stock. Let simmer over medium heat until reduced by 1/3, stirring occasionally.

Seared polenta cakes with corn and gruyere cream sauce
1 tube of prepared polenta, sliced into 3/4" rounds
2C frozen corn kernels
1 C of heavy cream
1 C gruyere cheese - shredded
1 tsp chili powder
2 cloves of garlic, minced (i use a microplane or a fine zester to shred it. works great, and it doesnt bruise the garlic.)
1/2 red onion, sliced thin
1 C Panko (Japanese bread crumbs. Check the asian foods section at your supermarket)
1 T butter
olive oil
salt and pepper

Heat oil in a large, deep skillet. You want the oil to come about 1/4 inch up the sides of the pan. Season the polenta on both sides, and press both sides into the breadcrumbs. There should be enough moisture to bind the crumbs to the cakes. Fry the cakes on both sides until they are a deep golden brown. 3 - 4 minutes per side. drain them on paper towels, and keep them warm in a low oven. In another skillet place 1 T of butter, and 1 T of olive oil on med. heat. Coat the pan completely. Add corn. spread it out into a thin layer and leave it alone for a minute or two. When you can see that the corn is caramelized (turning brown) go ahead and stir it up. Add the garlic, onions, chili powder, and S&P. saute until the onions have softened. At this point, add the cream and the shredded cheese and stir until combined and the cheese melts. Serve the polenta topped with this delightful sauce. Garnish with scallions, or more cheese!!

Pomegranate Cheesecake
3 8oz. packages of cream cheese (try neufchatel cheese for a low-ER fat version)
3 eggs
1/2 cup of flour
1/2 C cream
1 C sugar
1 tsp vanilla extract -OR- 1 vanilla bean, split and the seeds removed for use.
1 T butter, melted
1/2 C pomegranate puree
1 1/2C graham cracker crumbs
1/2 C ground pine nuts
1/2 stick butter, melted
White Chocolate ganache:
1C of white chocolate chips
1C of cream

Pre heat oven to 325. Combine Pinenuts and graham crackers with 1/2 stick of melted butter. Press this mixture into the bottom of a spring form pan, making sure to bring the mixture slightly up the sides. Pop this in the oven and bake until golden. allow this to cool before filling. Lower oven to 300. In a mixer cream together sugar and cream cheese until smooth. add one egg at a time until blended. add cream, flour, vanilla, and butter. fold in puree to create a swirled look. Pour into spring form pan. Bake at 300 degrees in a water bath for about 1 hour, or until the center is no longer liquidy. It will jiggle a little in the center, but you dont want a liquid
appearance. For ganache, place white chocolate chips in a bowl. Heat cream until it is about to boil. Pour the cream over the chocolate and blend until chocolate melts. If you prefer a thinner sauce you can always add more hot cream. Enjoy!!!

The Moroccan Table

For as long as i can remember, my mom has been making her Moroccan pepper salad. Having grown up spending my summers in Casablanca, I took for granted these spicy, flavorful contorni that adorned the table morning, noon, and night. It wasn't until well into my culinary journey that i realized the importance of this and other 'condiments' on the Moroccan table.

Being at the crossroads of many cultures and civilizations, the cuisine of Morocco has been influenced by the native Berber cuisine, the Arabic Andalusian cuisine ; brought by the Moriscos when they left Spain, the Turkish cuisine from the Turkish and the Middle Eastern cuisines brought by the Arabs as well as the Jewish cuisine.
The history of Morocco is reflected in its cuisine. Political refugees left Baghdad in the Middle Ages and settled in Morocco, bringing with them traditional recipes that are now common in Morocco, but forgotten in the Middle East. We know this because there are striking similarities between a 12th century collection of recipes by Al-Baghdadi, and contemporary Moroccan dishes. A signature characteristic of Moroccan cuisine is cooking meat with fruit, such as quince with lamb, or apricots with chicken. Further influences upon Moroccan cuisine came from the Muslim refugees, who were expelled from Spain during the Spanish inquisition. There are many theories about when the Jews came to Morocco. Many prescribe to the theory that Jewish people were native to the region, others insist it was during the Spanish inquisition that the Jewish population flooded southward into the Maghreb. Personally, I'm confident that there was a little of both.
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Those salads bring back so many memories of my laid back summer days, doing nothing more than reading scary books, and running back and forth to the corner sunflower seed vendor. That hot paper sack of tiny salty seeds was my absolute favorite. I dont think I could read without them! But second to those fresh roasted bits of heaven, are these salads that I share with you!
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Roasted Pepper Salad:
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1 of each yellow, red, and orange bell pepper
2 Pasilla or Anaheim Chilies
2T olive oil
2 cloves garlic, crushed
a splash of wine vinegar
salt and pepper
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In your broiler, place peppers and chiles about 6 inches from the flame. You dont want to stray too far from the kitchen because these will need some attention. Turn the peppers until they are evenly charred. Once they have been charred all the way around, remove all of the peppers and wrap them tightly in foil to allow the steam to separate the skins from the flesh of the pepper. Once they have cooled, remove the skin and seeds and cut the peppers into thin strips. Place these strips in a bowl. Crush garlic into a paste. My favorite tool for doing this is a zester. Its low tech, fast, and very effective. combine the garlic, olive oil, vinegar, and peppers. add salt and pepper to your tastes. This salad is awesome with chicken, lamb, steaks, on sandwiches or with nothing more than a nice crusty piece of bread.
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Fresh tomato and roasted peppers
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2 Anaheim chilis
3 firm, ripe tomatoes, medium dice
3T red wine vinegar
2T canola oil
1 clove garlic
salt and pepper.
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Start by roasting chilis in the broiler in the same manner as above. In a bowl, combine Diced tomatoes, crushed garlic vinegar, oil. Once your chilis are peeled, seeded and diced, add them to the bowl. give it a good mix and refrigerate. I eat this guy all by itself, but its great thrown into a salad, or with grilled meats.
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Roasted beets with cumin.
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4 red beets
1/2 tsp cumin
juice of 1 lemon
olive oil
salt and pepper
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wrap each beet in foil and roast at 400 F for about 40 min. or until tender. Unwrap them carefully and cut them in half lengthwise to help them cool faster. once they have cooled, cut into a medium dice and place in a bowl. add the remaining ingredients and chill. My mother makes an amazing Tagine with lamb, onions, apricots and prunes. This salad is an amazing accompaniment to such a rich and flavorful meal. My grandmother actually makes this salad with carrots instead of beets. Just peel carrots and roast or boil them, cut into rounds and combine just as you would with the beets and enjoy!
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Samhain (Halloween) Menu

I love food. I think that food should be enjoyed when it is at its best. Being a Pagan Chef, so much of my life, professional and spiritual, is bound to the earth and the bounty it produces. I was recently searching for menu ideas for this coming new years/end of summer feast and was pretty surprised that i couldn't find a single complete menu, researched or not, for this particular holiday.
Sooo, i did some research, and found some great articles referencing the traditional Celtic harvest foods and Samhain dishes. I found that Beef is the most commonly used meat on the communal table. This makes sense, because this time of year was when the animals were brought in from pasture, to stay inside during the frost. Those cattle that were least likely to make it through the winter were slaughtered and eaten during the feast, or salted and preserved for food during the winter famine. Turnips, Pumpkins and Apples are widely used, along with wheat, barley, and oats. Cider was made and consumed on this day. Preserves of all sorts were prepared throughout the day until dusk when the celebration began and the bonfire was lit. With all of this in mind, i put together an entire menu, holding on to tradition, but also adding a few diverse ingredients, and some fun, to bring the magic into the modern era.

Menu

Aperitif:

Mulled Wine

Spiced Cider

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Hors d'Oeuvres:

Tomatoes with Pesto and Mozzarella

Puff Pastry with Goat Cheese and Cranberries

Dates with Prosciutto and Cheddar

Bourbon Chicken Pate

Rillettes de Canard (Duck)

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Starters:

Beet and Blood Orange Salad

Potato Fritters with Apple Butter Cream

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Main Course:

Beef and Onion Stew

Butternut Squash and Apple Casserole

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Desserts:

Lingonberry Mousse with Pears

Mini Apple Tart Ta tin

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Recipes:

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Mulled Wine:

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One bottle of red wine (of your preference)

Zest of one orange, slice orange into rounds post-zesting

Zest of one lemon, slice lemon into rounds post-zesting

1/4 tsp nutmeg

1/4 tsp ground ginger, OR 3 , 1/4 inch slices of fresh ginger

3 cloves

1 cinnamon stick

1/4 cup sugar (Turbinado sugar works great)

2/3 cup of Brandy or Cognac (Benedictine Liqueur is divine if you can find it in your area)

1/2 cup water

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Place all ingredients into a slow cooker or stock pot. Heat on low until whisps of steam come off the top. You don't want this mixture to boil. Serve in a mug with a fresh orange slice.

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Spiced Cider:

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1 Bottle of unfiltered Apple Cider

2 Cinnamon sticks

3 cloves

zest of one orange (in strips)

1 cup of Brandy (leave Brandy out for a non alcoholic treat that even the little one's can enjoy.)

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Place all of the ingredients except for the Brandy into a slow cooker or stock pot and bring to a simmer. Remove from heat and add brandy. You can allow this mixture to cool and serve over ice but what is Samhain without a nice steamy cup of cider?

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Hoers d'Oeuvres:

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Tomatoes with Pesto and Mozzarella

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7 Roma tomatoes

1/2 cup of pesto (store bought is fine)

1/2 lb. (about 14 pieces) boconcini (mini balls of fresh mozzarella)

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Halve Tomatoes lengthwise and remove seeds and ribs. Place a teaspoon of pesto in the center of each half. On top of the pesto, place a ball of mozzarella. Use a small sandwich bag or piping bag with a small tip to pipe a small dot of pesto in the center of the mozzarella ball to create the appearance of an eyeball.

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Puff Pastry with Goat Cheese, Walnuts and Cranberries

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2 sheets of puff pastry, cut into 2 inch rounds with a cookie cutter

2 cups fresh goat cheese, rolled into grape - sized balls

1 cup walnut halves

1 cup dried cranberries

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Place pastry rounds on a lightly greased cookie sheet. prick each round with a fork 5 or 6 times to keep them from puffing up too much. Sprinkle each round with a pinch of sea salt and bake in a 350 degree oven until golden and crisp. set aside to cool. Once they have cooled place a walnut piece on each round, then place the goat cheese on top of the nut, covering it completely. Finish with a dried cranberry on top of the goat cheese so that it resembles an eyeball!

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Dates with Prosciutto and Cheddar

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15 large pitted dates, halved lengthwise

1/3 lb Prosciutto

3/4 lb good quality cheddar cheese

2-3 Chives

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Halve dates and set aside. Place cubes of cheddar into the food processor and pulse until cheese is soft and moldable. Using your hands roll about 30 cheddar balls. Cut prosciutto into small strips, and line each date "boat" with a piece of prosciutto. Place the cheddar on top of the prosciutto and dot the top with a bit of chive to create the eyeball look.

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Bourbon Chicken Pate

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1 lb chicken livers (organic is best)

1 clove garlic, minced

1/2 an onion

1 shallot

salt and pepper to your taste

2 ounces of good quality Bourbon

1 Tbsp Olive oil

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Saute onion, shallot and garlic in olive oil until they are just fragrant. Add chicken livers to the pan. To avoid the livers popping while they are cooking, give them a few pokes to allow steam to vent. cook the livers until they are no longer pink in the center. Right before you pull the pan off the heat, pour in your 2 ounces of bourbon to deglaze the pan. Set mixture aside to cool. Once cooled, place all ingredients in a food processor and process until smooth. This can be done up to three days in advance. To store your pate, pour it into a jar and cover with at least a 1/4 inch of olive oil. Refrigerate.

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Rilletes de Canard

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2 duck legs

1 onion, sliced in rounds

1 shallot, diced and divided in 2

1 sprig of thyme
1/2 cup of apple juice

1/2 cup of white wine ( i use a nice dry Chardonnay. The older the better)

2 Tbsp Brandy or Cognac

1 bay leaf

1 tsp. black pepper

salt to taste

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Score the fat on the duck legs to allow it to render off during cooking. Heat on high, a high sided sauce pot, just big enough to fit both legs. Once the pan is screaming hot, place duck legs skin side down. Turn as many times as needed to render off as much of the fat as possible. Once you have most of the fat in the bottom of the pot, pour it off and reserve it for use at the end of the process. Next, deglaze the pan containing the duck legs with the 2 T of cognac or brandy making sure you scrape the bottom of the pan to get all that flavor up and into your sauce. Then add the apple juice, white wine, onions, pepper, bay leaf, thyme sprig and half of the shallot. bring to a simmer and cover. cook duck legs until they are tender and falling off the bone. once you reach this point, remove the duck legs and allow them to cool. while they are cooling, reduce the cooking liquid to 1/2 cup.. Once the legs have cooled, shred the meat into a food processor and discard the bones. pour reduced liquid over the shredded meat and add remaining half of the shallot. Pulse until the meat is finely chopped, but not pasty. Pour this mixture into a jar that has a lid. Pour reserved fat over the top to seal the mixture. Refrigerate! The fat will harden on the top. Allow for a day or two in the fridge, time is your friend with this recipe. Serve chilled with toast points or crackers.

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Starters:

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Beet and blood orange salad

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3 large beets

2 blood oranges, cut into segments, juices reverved

2 T olive oil

1T red wine vinegar

Salt and pepper.

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Wrap beets in tin foil and roast at 400 F for about 30 min, or until tender. Remove and cool. Once cooled, peel and halve beets, then slice into half moons about 1/4" thick. Place in a bowl with your blood orange segments. add reserved juice, olive oil and vinegar, toss and season to taste. For a really dramatic presentation, pile salad on a large, white platter. This allows the deep red juices to seep out from the bottom and create a pool of 'blood'... mmm...delicious blood ;)

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Potato Fritters with Apple Butter Cream
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Fritters:
4 large Russet potatoes, shredded
1 whole egg & 1 yolk
2 T flour
¼ C Parmesan Cheese
Enough Canola oil to fill your skillet 1 inch
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Apple Butter Cream:
¼ C Apple Butter (store bought)
¼ C sour cream
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To make the fritters, place all ingredients in a bowl and mix. Heat oil in a cast iron skillet and fry about
3 Tbsp. of the mixture per fritter. Fry them until golden brown, turning once. Drain the fritters on a plate lined with paper towels. You can warm these up in the oven prior to service.
For the apple butter cream, simply mix equal parts apple butter and sour cream. This can be drizzled over the fritters in presentation, OR if you are doing buffet style service, leave the cream on the side.

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Main Course:

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Beef and Onion Stew
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2 lbs of Beef stew meat, 1 ½ “ cubes
5 large brown onions
3 C beef stock
1 C red wine
4 cloves of garlic
5 thyme sprigs
1 bay leaf
Flour for dredging
Salt and pepper
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First slice each onion into ½ inch rounds. Heat 2 T of olive oil and 1 T butter in a stock pot or Dutch oven. Add onions and ½ tsp. of salt. Cook the onions on medium until they are soft have browned all the way through. This will take 15-20 minutes. Be patient, and don’t stray too far from the oven, burning = Bitter! While the onions are cooking, season the stew meat with salt and pepper, and dredge each piece in the flour. Just a fine coating will do. In a new stock pot, heat 2 T of olive oil until it just begins to smoke. Sear the pieces of meat on each side, just to form a nice crust. Were not cooking them yet. Be sure not to overcrowd the pan. Overcrowding will prevent the meat from browning properly.
Once you finish browning the meat, take it off the heat, and set it aside. When the onions are ready, add red wine, and combine. Next, take the wine and onion mixture and add it to the pot containing the beef. Put this back on the fire and add to it the stock, thyme, bay leaf, and minced garlic. Bring this mixture to a boil and simmer over a medium low flame for one hour, or until the beef is starting to fall apart. To gild the lily, top each bowl off with shredded Gruyere and a hunk of crusty bread.
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Butternut Squash and Apple Casserole

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1 large or 2 small butternut squash (about 1 lb.)

4 granny smith apples. peeled, cored, and sliced

1 stick of butter, 1/2" cubes

1/3 C golden raisins

1/4 tsp. allspice

1/4 C brown sugar or Maple syrup

2 T flour

salt and pepper

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Pre heat oven to 350 F. Peel and halve butternut squash. scrape out the seeds and slice the squash thinly into half moons. Do the same with the apples. Place apple and squash in a large bowl and add 2 T flour. Toss to coat. Add maple syrup or brown sugar and raisins. Sprinkle with salt and pepper and combine. Place mixture in a large, greased casserole. Top with cubes of butter. Bake at 350 until squash is tender, about 40 minutes.

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Dessert:

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Lingonberry Mousse with fresh Pears
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3 C Heavy Whipping Cream
1/3 C Lingonberry Jam
2 Pears (Any kind will do, the sweeter the better)
1-2 T sugar
1 sheet of puff pastry
2 T brown sugar
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This dessert is so easy and sooo good! Whip up the cream with 1-2 T sugar. Whip the cream until it is on the verge of breaking. In simple terms, when it starts to look bumpy, and no longer has a smooth texture. DO NOT take it beyond this point or you’ll have butter, which is great, but it’s not what you want here. Place the lingonberry jam in a bowl and add about 1/3 of the whipped cream to this. Mix gently until just combined. You just want to loosen up the jam so that it is easier to fold into the remaining whipped cream. Add the cream and jam mixture to the rest of the whipped cream and fold it in GENTLY. Folding involves moving a spatula from the edge of the bowl, downward, and then folding the mixture onto itself and repeating. You want to be gentle because you don’t want to lose any of the air that has been whipped into the cream. Folding takes time, but the light and fluffy result is worth the wait. Once the mixture is combined, refrigerate until service. You can whip the cream up to an hour before service, and add the jam 20 min before serving. Into the fridge until you’re ready for it! Thaw puff pastry and cut into 2” x 2” squares. Dust lightly with brown sugar and place in an oven on 350 for about 15 minutes or until golden brown and crispy. Halve the Pears and core them. Place them cut-side down and make ¼ inch slices length-wise. Serve the mousse in a shallow bowl with a few slices of pear and a square of puff pastry to garnish.
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Mini apple tart ta tin
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3 Granny Smith Apples, peeled, cored, and quartered
3 sheets of puff pastry, cut into 24 2 ½ “rounds
1/2 C + (3 T melted) of butter
1 C sugar
Vanilla extract
1 egg, beaten with 3 T of water for an egg wash.
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Slice apple quarters very thin width wise and place into a bowl with a cup of water and the juice of half a lemon. This Is to keep the apples from turning brown while you’re working on the rest of the dish. Reserve ¼ C of sugar and place the rest in a sauce pot. Add ½ C butter and cook on med low until mixture turns into a nice deep brown. Pour about a tablespoon of caramel into each of the muffin molds. Next, add 4 or 5 layers of the thinly sliced apple, almost until you reach the rim of each muffin cup. Place a small piece of butter in the center of the apples and sprinkle with sugar. Brush one side of each pastry round with melted butter. Place the rounds buttered side down over each muffin cup to seal in the apples brush the tops with egg wash and throw em into a 350 degrees and cook until the puff pastry is crisp and deep golden brown in color about 20 min. Set them aside and allow them to come to room temp. Once they’ve cooled off turn the pans(s) upside down and allow the tarts to slide out. If for some reason the puff pastry doesn’t want to let go, just run a knife under the edge of each tart, and try again. They should come right out. These little beauties need no gilding, but a little crème fraishe never hurt anyone ;)