So it’s Halloween, and I think I should address something. I’ve been meaning to say this for months, but… Squirrel! I haven’t done any of the Marvel Zombie’s bit this year, but I’m not only distracted as a frontline worker, I’m loathe to go into discussing apocalyptic plagues before there’s a working …”Covidium” vaccine. I know some creators call it the Coof, but this is my name for it. Next is my Halloween bit this year. I tried 2 recipes from the Pagan Book of Halloween by Gerina Dunwich. So let’s dig in!
Beginning with the Boar’s Head Pumpkin Pie Hummus. It feels and tastes like I’m dipping into an store bought pumpkin pie. But there’s still the mild taste and distinctive of the chickpeas, primary ingredient of any good hummus. Followed by water, then pumpkin. Tastes like it came from a can. Not bad, but I know the taste of home grown squash pies. We used to grow and bake them at home.
Next up, R. W. Knudson Pumpkin Juice Cider. Tastes like sparkling cider, but with pumpkin pie spice. No that’s not quite right, it’s more like someone put canned pumpkin in this. When looking at the ingredients, I see sparkling filtered water, apple and pumpkin juice some traits, and natural flavors. I have no idea what those natural flavors are. Maybe it is pumpkin pie spice. It says pumpkin spice on the label. But this is supposed to be a Pumpkin and Apple juice blend. Before this, the closest I’d come to Pumpkin juice was how often it appeared in Harry Potter.
The flavor was rich, but barely static, neither dynamic nor possessing an aftertaste. How it was when it entered was how it was when it it already gone down. I like it, it’s simple and to the point.
The pumpkin spice scone is from Starbucks, so it’s what you’re expecting. Softer baked substance topped in a firm coding show with a solid drizzle.
And now for what you’re really here for, 2 recipes from the Pagan Book of Halloween. No games or customs this year. But if you like this, let’s see if we can’t do that next year.
Let’s begin with colcannon. You start with 10 large potatoes or 5 lb, one head of cabbage or an equal volume of kale which is what I went with. One onion. 4/3 cup milk. One stick butter or margarine amounting to 1/2 cup. Two teaspoons salt. 1/2 teaspoon ground black pepper. Wash and peel the potatoes. Remove the eyes, sprouts or any green areas, and then cut into quarters. Put the potatoes in a large pot of boiling salted water. Wash & chop up the head of cabbage and onion. Put them into the pot with the potatoes. Cover and cook for 25 minutes or until potatoes are tender. Drain in a strainer or colander, and return to the pot mash or use an electric mixer that I didn’t have, until blended and stir in the milk butter margarine salt and pepper this serves six. That’s right you add salt after you drain the salted water. And if we’re using kale instead of cabbage, I’d have preferred to add it raw after all the cooking and other mixing was done. That leached out a lot of the green goodness. But I don’t have any qualms about boiling cabbage, though.
The overall flavor was very rich and buttery attic out of milk and butter, there’s also a pretty salty. So spoiler alert, I didn’t catch the instructions to salt the water first, because I was also supposed to add it last. I would have preferred garlic salt but sea salt stays closer to the recipe. But what about just rinsing the kale and stirring it in before you start mashing the potatoes but after all boilings been done. Maybe I’ll try that next time.
Before we move on to the hazelnut cookies, I’d like to address something you might have spotted. For those of you familiar with Celtic lore, the name colcannon sounds like Cú Chulainn, the Irish folk hero who was supposed to have that nice gargoyle spin-off. Fun trivia. Now let’s get on to the more fun stuff, cookies.
Before you do all this preheat oven to 400°. This lets you put the cookies in right after you’ve finished. Start with 7 quarters cup flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda, with 1/2 teaspoon salt, a whole teaspoon nutmeg, a whole teaspoon cinnamon, one quarter pound softened/melted butter, with a teaspoon of vanilla, a cup of sugar, two eggs, 3/2 cups chopped hazelnuts and one cup raisins.
Mix the flour with the baking powder, baking soda, salt, nutmeg and cinnamon, then set aside in a separate smaller bowl. In the large bowl throw in the butter, vanilla, sugar, and beat well. Add the eggs and beat until the mixture is smooth gradually and the sift in the dry ingredients, beating until mixed thoroughly. Finish by adding the hazelnuts and raisins. place well-rounded teaspoonfuls of the Dell about 2 inches apart on a foil cover cookie sheets bake for 12 to 15 minutes yields about two dozen cookies. I… did not have teaspoons like that. I did have hazelnuts I had picked myself in prior years.
Well now that that’s over, pumpkin season is here for another couple of months. Heck, I saw pumpkin eggnog priced to move for our new bats before September was over. What pumpkin products would you like to see get more exposure? Let us know in the comments, like, dislike, share wherever you can or want to do to help the algorithm actually notice us.
For his role in Disney’s aborted Celtic Animated Universe, look here:
And for some Cu Cullen Celtic Metal, check out MiracleofSound.