Seasonal Recipe

Hallows 2018
Ancestor’s Night, Halloween, Nos Calan Gaeaf

The harvest has been gathered and stored, the grains dried and milled, the herds have returned from the summer grazing. We prepare for winter and the restful time. The God has departed for the Otherworld, the land is barren and resting also. In solemn reverence we call to our ancestors on Samhain while the veil is thin. We share memories, ask advice, honor and thank our departed friends and family. To celebrate, raise a glass, break some bread and light a candle to illuminate the darkened path.

Hallows Menu
Smoked cheeses, apple butter and multigrain crackers.
Apple cider
Pork chops and red cabbage
Whole wheat couscous
Roasted Delicata squash with onion and rosemary
Apple and pear salad
Pumpkin cheesecake with ginger snap crust

Pork Chops with Red Cabbage
6 Pork chops
1/4 cup cider or red wine vinegar
1/8 cup brown sugar
1/2 tsp. rubbed sage
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp black pepper
1 tbsp. olive oil
5 cups coarsely shredded red cabbage
1 medium red onion, rough chopped
2 medium cooking apples, cored and quartered.

Combine vinegar, brown sugar and half of the sage in a small bowl and set aside. Sprinkle chops with thyme, half of the sage, salt and pepper. Lightly brown chops on both sides in large skillet. Add half of the vinegar mixture for the final minute of cooking. Remove chops to a platter. Place onion and cabbage in skillet on medium high heat, stirring for 2 - 4 minutes. Add remaining vinegar mixture and apples. Bring to a boil, place chops on top, cover skillet and lower heat. Simmer until apples are slightly cooked but not mushy.

Apple and Pear Salad
1 red apple, cored and chopped
1 yellow or green apple, cored and chopped
1 pear, cored and chopped
1 cup red or purple grapes, cut in halves
1 tsp. lemon juice
1/2 cup chopped walnuts or pecans

Gently toss to combine and distribute lemon juice.

1/2 cup plain yogurt
3 Tbsp. honey
1/4 cinnamon
1/4 nutmeg
dash of salt

Combine and pour over fruit or serve on the side.