Samhain Food 

1 lbs. pork belly, washed, pat dried, and scored
Salt and pepper

For the Glaze:
1 medium pomegranate, cut and juiced
3 tbsp. honey
3-4 rosemary leaves, picked

Place pork belly in a sauté pan, scored side down. On low flame, let fat render and the top crisp. (Be patient-this takes time) once it has a light golden color, raise the temperature on your flame and sear the remaining sides.
Place the pan in a 375-degree oven and cook until meat is tender (about 45-1 hr., more time if needed).
In a small sauce pan, heat the pomegranate juice and honey and reduce to a light syrup consistency. Baste the pork belly as it roasts and reserve some sauce for the end. Remove from the oven and rest 5 minutes before slicing.

SALAD - Serves 4-6
1 lbs. brussel sprouts, trimmed and sliced thin
1 Granny Smith apple, peeled, cored, and sliced into matchsticks
1 tsp. lemon zest
⅓  c. lemon juice
2/3 c. olive oil
1 tsp. Dijon mustard
1 pinch of sugar
1 tsp. shallot
2 tbsp. chopped walnuts
1 tbsp. parmesan cheese
Salt and pepper

Combine lemon juice, mustard, sugar, and shallots in a small bowl. Whisk to incorporate. Slowly drizzle olive oil into the mixture and whisk vigorously. In a large bowl, combine shredded Brussel sprouts, match sticksliced apples, lemon zest, walnuts, and parmesan. Toss with dressing. Season with salt and pepper, then serve.

1 sheet of puff pastry, thawed
2 c. diced apples (Granny Smith)
1 c. diced pear (Bartlet)
˝ c. brown sugar
2 tsp. unsalted butter
1 tsp. vanilla extract
1 tsp. ground cinnamon
˝ tsp. ground clove
˝ tsp. ground ginger
˝ tsp. ground allspice
Pinch of salt
1 tbsp. corn starch mixed with 2 tsp water (reserve on the side)
Egg wash

Peel, core, and dice apples and pear. In a sauté pan, melt the butter, then add the fruit and brown sugar. While cooking add the cinnamon, clove, ginger, allspice, vanilla, and salt. When the fruit begins to soften, add the ornstarch-water mixture and cook until thickened. Take pan off the flame and let cool. Preheat the oven to 400 degrees. Cut puff pastry into 9 squares. Dock the dough by poking it with a fork, all over. Add filling to the squares and fold over into triangles. Seal the ends with a fork and place in a greased sheet pan or on parchment paper on a sheet pan. Spacing triangles 1 inch apart, brush them with egg wash and sprinkle with granulated sugar. Cook for 20-25 minutes until puffy and golden brown. Let rest for 5-10 minutes as the inside will be very hot. Serve.

6 c. white wine (Pinot Grigio)
3 c. apple cider
1 can seltzer or club soda
˝ c. apple brandy
˝ c. triple sec
˝ c. simple syrup
Diced apples for garnish
Cinnamon stick for garnish

Combine all the ingredients in a pitcher and stir. Add cut apples and chill for at least one hour. Serve over ice and garnish with more diced apples and a cinnamon stick.

(Source: Witch Way Magazine. Samhain recipes by ANDREA MALDONADO.)

Samhain   Yule   Imbolc   Ostara  Beltaine   Litha   Lammas   Mabon

Site Index