Seasonal Recipe

Hallows 2020
Samhain Eve, Ancestor’s Night, Halloween, Nos Calan Gaeaf

The garden is spent. Dry and brown and sparse. A mouse finds a few kernels of grain spilled from the harvest basket. A rabbit, wary of the hawk overhead, nibbles at the remnants of vegetables that now grace our table. We invite our ancestors to the table on Hallows night to honor them and share a memory. The Lord has descended, the Lady mourns, the wheel turns, the restful time is upon us. With gratitude we partake of the final harvest and in rest, we reflect on the lessons of the year.

Hallows Menu
Pomegranate Spritzer
Stuffed Pork Chops
Red Cabbage
Roasted Beets and Parsnips
Oven baked Sweet Potatoes
Orange Pumpkin Bread

Pomegranate Spritzer
Combine one part Pomegranate juice, one part ginger beer or sparkling water and one quarter part orange juice. Pour over ice. Garnish with pomegranate seeds.

Stuffed Pork Chops
4 thick pork chops, with pocket for stuffing
1 small onion, chopped
1 tart apple with skin, chopped
1 or 2 garlic cloves, minced
1/2 tsp. savory or thyme
salt and pepper to taste
3 Tbsp. olive oil
1/2 cup apple juice or cider
2 Tbsp. flour
Additional savory or thyme to taste

Heat 1 Tbsp olive oil in large skillet. Add onion and cook until soft. Add apple, garlic and seasonings, cooking for 3-4 minutes. Allow to cool enough to handle. Place one fourth of the apple mixture in each pork chop. Clean skillet and heat remaining olive oil. Brown pork chops on both sides. Add apple juice to the pan, cover and simmer just until the pork is cooked through. Remove chops to a platter, add flour and additional seasonings to pan. Bring to boil, stirring, until thickened. Add juice if needed, Drizzle over the chops to serve.

Red Cabbage
1 small head red cabbage, thinly sliced
4 shallots, peeled and sliced thinly
1 Tbsp. olive oil
1 cup red wine
2 bay leaves
1/4 tsp. thyme
2 tsp. sugar
Salt and pepper to taste

Heat olive oil on medium in a large pot. Sauté shallot in olive oil until lightly golden brown. Add remaining ingredients, combine well. Cover and cook until cabbage is tender

Orange Pumpkin Bread
2 cups all purpose flour
1 1/3 cups whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground cloves
4 eggs
1 15 oz. can pumpkin
1/2 cup sugar
1/2 cup honey
1/3 cup canola oil
2 tsp. grated orange peel
1/3 cup orange juice
1/2 cup chopped walnuts
1/2 cup chopped dates or raisins

Preheat oven 350 degrees. Grease and flour 2 8 inch loaf pans. In medium bowl combine flours, baking soda, baking powder, salt and spices. In large bowl beat eggs slightly, add oil and sugar mixing until well combined. Add pumpkin, honey, grated peel and orange juice. Stir pumpkin mixture into the flour mixture until just combined. Fold in nuts and fruit. Divide batter between 2 loaf pans. Bake 50 minutes or until toothpick comes out clean. Cool in pans on wire racks for 10 minutes before turning out to cool completely.

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