Samhain, the festival of the Ancestors and the dead that marks the end of autumn and the beginning of winter, honours the Wheel of the Year as it turns towards the barrenness of the coldest season, in nature and in our lives, and is a time of withdrawal and withering. It is the third and last harvest festival of the year, when anything left in the fields, from wheat and oats to turnips, apples and pumpkins, would be gathered in and stored for the desolate months ahead. Pumpkin pies, apple fritters, roasted turnips, butternut pumpkin casseroles, grainy breads and muffins, nut dishes and other comfort foods align with the earth’s energies at this time, along with mulled wine, cider and warming herbal teas. Herbs of the season include nutmeg, allspice, cinnamon, mugwort and wormwood (both good scrying herbs), sage, mint, chrysanthemum, mullein and thistle, and spicy drinks are popular.
This cross-quarter day is also the time when the veils between the worlds are thinnest, when some believe our Ancestors walk freely among us, along with restless spirits, so many Witches leave out offerings of food. Set an extra place at the table for your loved ones who are no longer with you, and honour their memory by telling stories about them and reminiscing about their life. This aspect of the Sabbat led to the images of ghosts and ghouls, Witches on broomsticks, sugar skulls, hollowed out gourds and jack-o-lanterns that are so closely associated with today’s Halloween celebrations.
2 cups mashed pumpkin
½ cup self-raising flour
2 eggs, lightly beaten
Pinch of salt
Pepper, curry powder, chilli flakes or any herb or spice you like
Oil or butter for cooking
What to do:
Combine all ingredients thoroughly, and shape into small round balls, around a tablespoon full in size.
Spoon the mixture into a heated, oiled frying pan and cook for two minutes on each side, or until golden brown.
Apple Cinnamon Fritters
1 cup plain flour
1 tsp cinnamon
2/3 cup water
1 tblsp macadamia oil, plus extra for frying
2 eggs, separated
2 green apples
What to do:
Mix together the flour and cinnamon, then slowly stir in the water and oil. Add the lightly beaten egg yolks and stir well. If you prefer a sweeter taste, add some brown sugar to the batter.
Peel, core and thinly slice the apples.
Whisk the egg whites until peaks form, fold them into the batter.
Dip the apple slices in the batter, then fry until they are golden brown on each side. Serve with lemon juice and brown sugar.
I created these recipes for the book Witchy Magic.