Seasonal Recipe

Hallows 2019
Ancestor’s Night, Halloween, Nos Calan Gaeaf, Samhain

Dry leaves crunch under foot, bare branches scratch at the moonlit sky as a mournful wind blows through the trees. The Lord has departed. It is time to rest from the last harvest of the year. It is time to seek our ancestors and release those who have departed since last Hallows. It is time for them rest in the Summerland awaiting rebirth. They will speak to us from beyond on this Hallows. We will be filled with love and gratitude for time we had together and yearn for the day when we will be with them again.

Hallows Menu
Smoked trout with assorted crackers
Sparkling cider
Braised Chicken with apples and shallots
Roasted Cabbage
Crispy Roasted Potatoes
Fall Fruit Salad
Beer Bread
Spiced Pumpkin Pudding

Braised Chicken with Apples
1/4 cup Olive Oil
1 cup mushrooms, trimmed and sliced
Salt and pepper to taste 3 to 4 lb. chicken (favorite pieces or whole cut up. Thighs and drumsticks impart hardier flavor than breasts alone)
2 Granny Smith apples, cored and sliced
3 shallots, peeled and sliced
3 cloves of garlic, minced
1 Tbsp. flour
1 cup chicken stock
1 cup apple cider (additional if needed)
1 tsp. caraway seeds
1/4 tsp. pepper
1 Tbsp butter
2 Tbsp chopped parsley and chives

In a deep skillet heat 2 Tbsp olive oil. Add mushrooms and cook, stirring occasionally until browned. Transfer to a small bowl. Add remaining olive oil to pan. Salt and pepper chicken pieces, place in skillet on medium high heat and brown on all sides. Transfer chicken to a dish. Add apples, shallots and garlic to the skillet and cook for 3-4 minutes until starting to brown. Stir in the flour, then add stock and cider, carraway seeds and pepper. While stirring mixture bring to a low simmer. Return chicken to the skillet, cover and braise until cooked through and tender. Place chicken on platter or baking dish. Thicken pan juices, add butter and mushrooms. Pour sauce over the chicken and garnish with parsley and chives.

Fall Fruit Salad
2 Apples. Cored and cut into 12 pcs each
2 cups purple grapes
2 ribs celery, sliced very thinly
1 seeds of one Pomegranate
1/4 cup red onion, very thinly sliced
1 tsp lemon juice
Balsamic vinegar to taste

Prepare apples and toss with lemon juice. Prepare remaining fruit and vegetables. Toss to combine. Sprinkle with vinegar to taste.

Spiced Pumpkin Pudding
3/4 cup brown sugar, packed
1/4 cup cornstarch
2 tsp. pumpkin pie spice mix (more or less to taste)
1/2 tsp. salt
3 cups whole milk
3 eggs
1 15 oz. can pumpkin

Combine brown sugar, cornstarch, spice and salt in a large saucepan. Add milk, stir to combine. Over medium high heat, whisk until steaming but do not boil. Remove from heat. Beat eggs. Wisk 1 cup of hot milk mixture into the eggs then whisk the egg mixture into the milk mixture. Stirring slowly, cook over medium heat until mixture is steaming and just begins to bubble. Continue to cook over medium to low heat, 2-3 minutes, stirring constantly. When thickened remove from heat and stir in the pumpkin until thoroughly blended. Divide into 6 - 10 dessert cups and chill for at least 2 hours. Garnish with whipped cream and sprinkle crushed ginger snaps on top.

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