Witchin’ in the Kitchen at the Bubbling Cauldron

(serves 3 to 4)

6 slender leeks, about 3/4 inch across
3 small yukon gold potatoes
6 small turnips
1 1/2 tablespoon unsalted butter
a few thyme sprigs
sea salt and freshly ground pepper cream
chopped parsley or thyme

Slice the white parts of the leeks crosswise and wash them well. Scrub the potatoes, quarter them lenghtwise, and chop. If the turnip skins are tender looking, quarter and chop the turnips with out peeling. Melt the butter in a soup pot. Add the vegetables, give them a toss, then add 1/2 cup water and the thyme. Simmer for 5 minutes, then add 5 cups water and 1 1/2 teaspoon salt. Bring to a boil, then simmer until the vegetables are tender, 25 to 30 minutes. Taste for salt, season with pepper, and stir in a few spoonfuls of cream. Garnish with chopped parsley or thyme.

Perfect for Samhuinn

2 cups cooked wild rice
2 tablespoons butter or margarine
1 cup chopped onion
4 cups chicken broth
1 can (16-ounces) pumpkin
1/8 teaspoon white pepper
1 cup heavy cream
Chives or parsley for garnish
Cook wild rice according to package directions. Melt butter in large
saucepan. Add onion and cook until light brown. Stir in broth and
pumpkin. Cook 10 to 15 minutes, stirring occasionally. Add wild rice and
pepper; cook 10 minutes longer. Stir in cream; heat to boiling. Serve
garnished with chives or parsley.

Makes 8 servings

(Source Unknown)

I love a spicy apple pie. I add spices- cinnamon, nutmeg, allspice, cardamom, mace and/or ginger to taste, the blend is always different and typically what I am in the mood for.

Mama Moon’s Apple Pie

2 crust pastry for 9in pie
2lbs apples, peeled and sliced thin
2TB lemon juice
1/2c. Grade B maple syrup
cinnamon
nutmeg
ginger
cardamom
2TB cornstarch

Preheat oven to 425*. Toss apples with spices, lemon juice, maple syrup and cornstarch pour into a 9in pie plate lined with bottom layer of crust. Dotting the apples with a few TB of butter before covering with top crust. Finish off crust as desired, be sure to poke steam vents in top and bake in a 425* oven for 15min then turn down oven to 350* and bake an additional 30-35min or until done.

Happy Harvest/Mabon/Autumnal Equinox!

Today’s feast shall consist of as much garden harvest as possible. Since it will be a girl’s night here we’ll enjoy a bulgur salad made of bulgur wheat, chopped cucumbers, garden peas, tomatoes and carrots tossed with fresh parsley and a lemon vinaigrette. With that we shall have our usual Roasted Butternut Squash Soup (below) and since it’s just after noon I still have time to get a special loaf of bread going. I have a favorite rye bread recipe but that is too time consuming and I’ll start that tonight for baking tomorrow. For dessert, pumpkin chocolate chip cookies.

This is a favorite dish of mine for the Harvest, though today is a more Summer-y day I plan to make this to enjoy for tonight’s feast when the air grows cool quickly it will be very welcoming.

Roasted Butternut Squash Soup

2 tablespoons extra-virgin olive oil
1/2 cup diced onion (1/4-inch dice)
1/4 cup diced celery (1/4-inch dice)
1/4 cup diced carrot (1/4-inch dice)
1 cinnamon stick
Gray salt and freshly ground pepper
About 4 cups Chicken Stock or canned low-salt chicken broth
1/2 teaspoon ground toasted coriander (optional)
1-1/2 cups Roasted Winter Squash
1/2 cup half-and-half (optional)
1/4 cup mascarpone cheese (optional)
2 tablespoons toasted pumpkin seeds

Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and sauté until soft but not brown, about 10 minutes. Season with salt and pepper.
Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper.
Ladle into a warm tureen, a ceramic bowl or 4 soup plates. If desired, garnish with a spoonful of mascarpone and/or a scattering of pumpkin seeds.
(Makes about 4-1/2 cups, serves 4)

Makes 10 servings.

1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
1/2 spaghetti squash, seeded
1 medium head garlic
3 tablespoons butter
1 large onion, chopped
1 teaspoon minced fresh ginger root
1 teaspoon curry powder
2 Granny Smith apples -cored, peeled and chopped
2/3 cup dry sherry
3 (14.5 ounce) cans vegetable broth
1 small red bell pepper, minced
1 sprig fresh rosemary, chopped
2 tablespoons chopped fresh parsley
4 leaves fresh basil, chopped
1 teaspoon dried thyme
cracked black pepper to taste
salt to taste
cayenne pepper to taste
2 zucchini, chopped
3 green onions, chopped
1 cup hot water

Preheat oven to 375 degrees F (190 degrees C). Place
the butternut, acorn and spaghetti squashes cut side down
on a roasting pan. Wrap garlic in foil, or place in a
garlic roaster. Roast squash and garlic in preheated oven
for 50 to 60 minutes.
Melt butter in a large pot or Dutch oven over medium
heat. Saute the onion for 5 minutes, stirring frequently.
Stir in ginger and curry powder; cook 3 more minutes. Stir
in apples and sherry; reduce heat to medium-low and
simmer for 15 minutes. Transfer mixture to a blender and set aside.
When the squash and garlic are done squeeze half the
garlic into the apple mixture. Process mixture for 1 minute
until blended, but still slightly chunky. Return mixture to
pot over medium-low heat.
In the blender, puree small batches of squash flesh and vegetable broth.
Transfer each batch to the pot with the apple mixture.
Stir in red bell pepper, rosemary, parsley, basil,thyme, black pepper, salt and cayenne. Cover and simmer over
low heat for 1 to 3 hours, stirring occasionally.
About 30 minutes before serving add zucchini, green
onions and hot water.

Pumpkin Chocolate Chip Cookies

1 small can pumpkin
2 cups sugar
2 eggs
1 cup vegetable oil
4 cup Flour
4 teaspoons baking powder
2 teaspoons Cinnamon
1 teaspoon Salt
1 teaspoon Vanilla
2 teaspoons Baking Soda
2 teaspoon Milk
12 ounces chocolate chips
walnuts (optional)

Combine pumpkin, oil, sugar and eggs. Sift dry ingredients (flour thru
salt). Dissolve together the baking soda and milk. Add dry ingredients
to
pumpkin mixture and add vanilla. Add chocolate chips and nuts. Bake at
375
for 10-12 minutes.

This would also make an excellent dish for your Samhuinn feast!

Roast Pork with Apple Topping

2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon caraway seed
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon rubbed sage
1 pork loin roast (4 to 5 pounds)
1 1/2 cups applesauce
1/2 cup brown sugar, packed
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

In small bowl, combine flour, 1 teaspoon salt, mustard, caraway, sugar, pepper and sage; rub over roast. Cover and let stand for 30 minutes. Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered, at 325 degrees F. for 1 hour. Combine applesauce, brown sugar, nutmeg and 1/4 teaspoon salt; mix well. Spread over roast. Roast 1 hour longer or until internal temperature reaches 160-170 degrees. Let stand 15 minutes before slicing. Serves 8 to 10.

12 pieces chicken
1/2 cup flour mixed in a plastic bag with a little salt
pepper
vegetable oil and butter — for frying
1 tablespoon plus — brandy
3 cloves garlic — minced
1 medium onion — minced
2 cups sliced fresh mushrooms
1 1/2 cups apple wine
2 fresh pears and apples — peeled and quartered
1 in lemon water
2 teaspoons cornstarch
1/4 cup water or chicken — stock (or less)
cooked noodles — rice
couscous

Shake chicken pieces in a plastic bag with flour, salt and pepper until lightly dusted and then brown in a little oil with melted butter. Pour the brandy over and flame. Set aside.

Sauté the onion and garlic, adding a little more oil/butter to the pan if needed. Place chicken, onion mixture, mushrooms and wine in a baking dish. Add pears and apples.

Bake, covered, at 350 degrees F. for 30 minutes or until chicken is done. Remove chicken and fruit to a heated platter and thicken sauce with cornstarch which has been mixed with a little water or chicken stock. Adjust seasonings. Serve over couscous, noodles or rice.

1-1/2 cups all purpose flour
1-1/2 teaspoons baking powder
1 teaspoon of baking soda
1/4 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup (1/2 stick) butter or margarine, softened
3/4 cup honey
1 egg
1 cup solid pack pumpkin
1 cup chopped toasted walnuts

In a medium bowl, combine flour, baking powder, baking soda, salt,
cinnamon, ginger and nutmeg; set aside. Using an electric mixer,
beat butter until light; beat in honey, egg and pumpkin. Gradually
add flour mixture, mixing until just blended; stir in walnuts. Spoon
into 12 greased or paper-lined 2-1/2-inch muffin cups. Bake at 350°F
for 25 to 30 minutes, or until toothpick inserted in center comes
out clean. Remove muffins from pan to wire rack. Serve warm or at
room temperature.

This is typically a Samhuinn dish here at Hemlock Hollow, though it’s also a fine addition to the Harvest feast.

Mama Moon’s Roasted Red Potatoes with Apple & Garlic

2lbs (or a 5lb bag) of red potatoes, well scrubbed and cut into quarters (or use new potatoes cut in half)
2 tart apples (use 4 if using 5lb bag potatoes), washed well, cored and sliced thick
olive oil
3+ cloves garlic, bashed (we add 4-5 cloves as we love roasted garlic)
rosemary
a sprig of thyme
salt and pepper to taste

dump potatoes, apples & garlic into a casserole, add herbs, season with S&P and drizzle liberally with olive oil, toss until well coated and roast at 475* until potatoes and apples are soft, about 35-40 min.

16 ounces (1 loaf) white bread, cut into 3/4-inch cubes (about 14 cups)
1 pound SWEET Italian sausages, with the casings removed. Do not use HOT.
1/3 cup (5 Tablespoons) fresh butter
6 cups sliced leeks (white and pale green parts only; 3 to 4 large leeks from your garden)
1 pound tart green apples, peeled, cored, chopped. Get a bushel from your local orchard
1 green pear, peeled, cored, chopped
2 cups fresh celery, chopped with the leaves
4 teaspoons of poultry seasoning from your pantry, or herb mixture from your garden
1-1/4 cup fresh cranberries. Use 1 cup dried, about 4 ounces, if out of season. Visit the cranberry bogs.
4 teaspoons fresh rosemary, chopped
2/3 cup fresh parsley,chopped
3 fresh eggs, beaten to blend
salt and pepper to taste

1-1/2 cups chicken broth (Homemade or canned)
1 roll heavy duty aluminum cooking foil

Preheat your oven to 350°F.

Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.

Cook sausages in a Dutch oven or large heavy skillet over medium-high heat until cooked through. Crumble sausages coarsely with back of a fork. Cook them about 10 minutes. Using a slotted spoon, move the cooked sausage to large stainless steel bowl. Pour off any drippings from skillet. Save dishes by melting butter in same skillet over medium-high heat. Add the leeks, apples, pear, celery and poultry seasoning to skillet. Cook until leeks soften, about 10 minutes. Mix in the cranberries and rosemary. Add this mixture to bowl with the sausage, then mix in dry bread and fresh parsley. Season stuffing to taste with salt and pepper. (This can be prepared 1 day ahead of time. Cover and refrigerate.) Mix eggs into stuffing.

To bake the stuffing in your turkey:
Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake any extra stuffing in a casserole dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes more.

To bake ALL the stuffing in a pan:
Preheat oven to 350°F. Butter 10x15x2-inch baking or casserole dish. Mix 1-1/2 cups chicken broth into the stuffing. Transfer to prepared dish. Cover with buttered aluminum foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes more.

15 Servings (About 20 cups)

http://www.yankeeharvest.com/recipes/recipe31.html

1 heaping tablespoon whole cloves
1/2 cup dried for fresh apple peel
1/4 cup dried or fresh lemon peel
1/4 cup dried or fresh orange peel
2 whole cinnamon sticks
2 bay leafs
5-6 whole nutmeg seeds
1 inch sliced, crushed
ginger root
1 capful vanilla extract
1/4 tsp. allspice
1 gallon water
2.5 pounds honey.
1/3 pkg. of active yeast or 1/2 pkg. wine yeast

To enjoy this wine for any fall celebrations, prepare it no later than Imbolc
(February 1). This is a rich honey mead which quiteliterally tastes like fall
when aged properly.
Begin by placing all ingredients, except for the honey and yeast, in a large
pot. Bring this slowly to boil so that it smells heady with herbs. Add the
honey and stir until dissolved.
As this boils, scum will surface in the bubbles. This should be scooped off,
then remove the entire batch from heat.
Suspend the yeast in 1/4 cup warm water to begin activating it. When the honey
water has cooled to luke warm, add the yeast and cover the pot with a thick
towel. Let this stand for three days.
Strain and bottle your wine in either loosely corked containers or in a gallon
jug whose top is left on very loosely to allow the fermentation pressure to
escape. Once the bubbling stops, you can cork or close the bottle tightly.
Take a quick taste to be sure it is still sweet enough for you. If not, pour
back into a kettle and add a little honey over a warm flame until you are happy
with the result. Re-bottle and allow to age.
If you prefer a non-alcoholic version of this, reduce honey on the initial
process to a personally pleasing taste and delete the yeast. Allow to age for
about six months for best flavor.

2 c. water
1/2 c. brown sugar
3 sticks cinnamon
1 tsp. whole allspice
1/4 tsp. ground nutmeg
1/2 c. orange juice
1 tbsp. grated orange peel
2 tsp. whole cloves
1 tsp. coriander seed
2 qts. apple cider
3 tbsp. lemon juice
Cinnamon sticks
1/2 c. to 1 c. rum (optional)

Heat water, sugar, orange peel, 3 sticks of cinnamon, cloves, allspice, coriander and nutmeg in 2 quart saucepan. Bring to a boil; reduce heat and simmer 20 minutes. Strain. Put liquid in Dutch oven or crock pot. Add cider, orange juice and rum (if desired). Heat until hot. Serve with cinnamon sticks.

1/3 C. diced carrots, cooked and pureed
1/3 C. canned pumpkin or diced banana squash, cooked and pureed
1/3 C. unsweetened applesauce
1 T. honey
1 T. butter or margarine
1 C. bread flour
1 C. whole-wheat flour
1 t. salt
1/4 t. ground allspice
2 t. active dry yeast

Place all ingredients in bread pan, select light crust setting and press start.
After the baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 hour before slicing.

SOURCE: http://www.thatsmyhome.com/bakery/bmsweetrolls/autumn.htm