Samhain is in all likelihood one of the oldest holidays known to man. It can be traced back to the harvest celebrations about 6000 years ago of several Indo-European peoples. The celebrations of spring's renewal of the Earth at Beltane seems to be the only other holiday as old.
Most of us are familiar with the basic concept of this being the last harvest of the year, the time of the "Blood Harvest." It is a time to cull the herds so the best of the stock would survive the winter. The culling helped sustain the strength of the livestock and provided an additional food supply for the men and women of the community. It is also the time when the God passes into the other world. These celebrations often included things like bon fires, feasting and, games.
What sets Samhain apart from most holidays is the traditional honoring of those that have passed with dumb suppers, burying apples in the Earth, and lighting candles in windows. But at the same time
certain peoples, like the Celts, would perform divinations for the coming year. Their hope was to have the spirits of the recently departed reveal a glimpse of what was to come.
The Celts weren't the only people that celebrated this holiday. The Romans celebrated in honor of the Goddess Pomona, the Goddess of apples which have many similarities.
Where do things like trick or treating come from in our modern celebrations? The trick part comes from a variety of sources. The Romans used the formula in use for Boxing day celebrations, the day after Christmas. Things were turned upside down for a day. Slaves and Kings traded places and lived as the other. The Celts played small harmless pranks that would be attributed to nearby spirits.
The treat part comes from the food left out for the spirits. Bobbing for apples is likely from the Roman celebrations. Jack-o-lanterns are an old protective device to scare off evil spirits when walking home at night, and to light the way for the visiting deceased. Since pumpkins weren't native to Europe, vegetables were used including turnips.
The holiday has taken on more sinister qualities from external influences. It was never only about death, but about death and rebirth and the completion of a cycle.
Samhain is coming and this is one of my favorite times of the year, the leaves are changing colors, the days grow shorter. I break out the cocoa for the kids off the bus. It also seems the time of year for wonderful smells. Cinnamon cooking in the kitchen is one of my favorite, in potpourris, pies, and in ciders the smell makes you think cozy thoughts. Its a homey warm smell ,but cinnamon is a lot more than a nice smell and a tasty additive. This bark of an evergreen tree that comes from Sri Lanka and Southern India is very good for your health.
Studies are showing cinnamon decreases glucose about twenty percent. That�s good news for all you diabetics out there. When made into a cream its a wonderful natural antifungal which is strong enough kill the toughest case of athletes foot. For those of you that can't take a manufactured insecticide a cinnamon cream works wonders to keep the local varmets away. Cinnamon is very active in magic too. It is a catalyst in many baneful recipes. Its used for drawing money, concentration and spells for love and passion and the calling of power. Not just the lazy spice you thought hhhmmmm.
Ginger is another spice for the holiday. It also has some very interesting health benefits especially for us women. For years its been used in a tea for painful menstrual cycles. The tea is great for pregnant women with morning sickness and motion sickness. Ginger Ale helps to a point but you would have to drink a great deal more than of the tea. When drunken daily the tea promotes the release of bile from the gall bladder therefore stopping kidney stones before they arrive. Gingers magical properties are not as abundant as cinnamon but are a lot more fun. It is a fiery catalyst and induces passion which makes it great for love spells. So ladies invite your favorite man over for dinner and spice up your meal and life. Happy cooking!
When we think of holidays we think of comfort food. Why should the pagan holidays be any different.
The smell of pumpkin bread and apples baking the oven brings back memories of Samhain's past, but the one dish I look forward to every year is Colcannon.
It is an old Irish dish served on the New Year as a divinatory tool. Little tokens are put in it to represent different things. It could be a cake or dress for a wedding or a tiny shoe for a new baby. Whoever gets a token in their serving has their fortune for the coming year.
Another thing I look forward to every year is ancestral dishes. I make posole and fry bread for honor the Mexican and Native American side of the family. Saurkraut and Csirke Paprikas for my Hungarian side.
The following recipes are personal favorites of mine. Hope you enjoy them!
Colcannon
Ingredients
4 cups mashed potatoes
2 1/2 cups cabbage, cooked and chopped fine
1/2 cup butter (avoid corn oil margarines)
1/2 cup evaporated milk or cream
3/4 cup onion, chopped very fine and saut�ed
1/4 teaspoon salt
1/8 teaspoon white pepper
Saut� onions (traditionalists saut� in lard or grease, but butter is acceptable). Boil potatoes and mash them (do not use artificial potato flakes). In a large pan place all of the ingredients except the cabbage and cook over low heat while blending them together. Turn the heat to medium and add the chopped cabbage. The mixture will take on a pale green cast. Keep stirring occasionally until the mixture is warm enough to eat. Lastly drop in the thimble, button, ring, and coin. Stir well and serve.
Serving Information
Serves: 8
Posole Stew
1 tbs olive oil
2 lbs pork cubed
2 medium onions, diced
4 Clove garlic, minced
2-3 lbs posole (hominy)
1 qt water
1 tsp salt
1 tsp oregano
1 tsp cumin
2 tbs tomato chicken bouillon
1 8 oz can tomato sauce
In a large pot heat the oil and add the meat. Brown the meat. Add the onions and garlic, continuing cooking for 5-7 minutes or until the onions are translucent. Add the tomato sauce, posole, water and spices; stir and bring to a boil. Reduce the heat and simmer for two hours. Add water as needed
Fry Bread
3 cups Flour
1 tsp. Salt
1 tbs. Baking Powder
1 1/2 cup water
1 tbs. Shortening (cut in)
Mix ingredients and let sit for 10-15 minutes.
Break off a ball of dough about golf ball size and pat out no thicker than 1/4 inch. (In some tribal traditions a hole is always made in the center which has spiritual significance)
Fry in deep hot oil to a light golden brown, turn once to brown both sides. (Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.) Drain bread well and pat with paper towel to remove excess oil. Keep covered in a bowl while cooking to keep bread warm.
Serving - Usually eaten like bread with soup, stew or posole
Variations - Eat with honey, powdered sugar, cinnamon.
Baked Harmony Apples
8 McIntosh Apples
1 c brown sugar
10 tbs chopped raisins
1 stick butter, cut into small pieces
ground cinnamon
ground nutmeg
2 cups water
2 cups dry white wine
Wash apples and core them on one end. Mix together the brown sugar, raisins, and butter. Place the apples in a baking dish, core side up. Fill them with the brown sugar mixture and then sprinkle the tops with cinnamon and nutmeg. Preheat the oven to 350 degrees. In a separate bowl add the water to the wine. Pour around the apples. Bake for 45 minutes, basting occasionally. Serve with vanilla ice cream or whipped cream sprinkled with cinnamon.
Serves 8
Witches' Brew
1 gallon apple cider
1 orange
1 apple
3 cinnamon sticks
1/8 tsp nutmeg
1 big pot
Pour apple cider into a large kettle. Peel orange and squeeze its juice into cider, discarding the pulp. Tear the orange peels into 1 inch strips and to mixture. Core apple and cut into 1/4 inch slices. Add to mixture. Add nutmeg. Warm over low heat for two hours. Do not bring to a boil, stir often.
