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Welcome to Celtnet's Halloween Recipes Page — This is a continuation of a series of pages on the history of certain occasions and the recipes associated with that occasion. This page details the origins of Halloween from it's origins in the Celtic past to the modern day. You will learn about the various practices and beliefs associated with Halloween, as well as finding out about some of the traditional recipes associated with the occasion. In addition a number of modern Halloween-themed and Halloween-associated recipes are also given here.
Today, we tend to think of Hallowe'en as an American festival, as this is the country which is most exuberant in its celebration of this ancient festival. However, what is much less know is that Hallowe'en is actually over 2000 years old and hearkens back to the Celtic festival of Samhain (pronounced sow-in) and which literally means Summer's End. Indeed, the modern Welsh name for this day Calan Gaeaf means 'the eve of Winter'.)
To the ancient Celts, October 31st represented the last day of Summer and November 1st was the first day of Winter. As such the night of October 31st a 'no time' between the old and the new year and between the light half and the dark halves of the year. As such the hearth fires were extinguished on October 31st and re-lit on November 1st.
November was also the month of death in the Celtic calendar, where animals were slaughtered to provide meat for winter. Indeed, the Modern Welsh for November Tachwedd literally means 'The Month of Slaughter'. This often began with a feast on November 1st where pigs were slaughtered (part of this folklore is preserved in the Cymric (Welsh) legend of Arawn and Hafgan, as told in the Mabinogi of Pwyll, Prince of Dyfed.
In Irish tradition the sacred kings of Tara would partake of horse flesh on this day, and this practice may explain the origins of the English hobby horse (known as the Hooden Horse on Hallowe'en) and the Welsh Mari Lwyd (Grey Mare) now used on New Year's eve, but originally used on the Celtic New Year, November 1st.
As October 31st was a time of transition it was also the time when the world of man and the worlds of the gods and the ancestors were at their closest and the barriers between them were thinnest. The sprits of the dead could return to the living (this was one reason the hearths were put out, so that the spirits of the departed would not feel at home). It was also the time of the Wild Hunt, when the faery, led by Gwyn fab Nudd would be abroad to increase their numbers and dominions. (For a personal view on this, read my poem Calan Gaeaf (Winter Calends).)
Big bonfires were lit to ward off evil spirits and to sanctify the cattle ready for slaughter. There are still traditional of walking cattle between two bonfires on this day. And bonfires were though to attract the spirits away from homes and to ward away the Wild Hunt.
We know little about what the ancient Celts may have eaten at this time of year, however archaeology suggests that pork and wild boar was popular and it's fair to suggest the following drinks as part of a 'traditoinal' Samhain feast:
Wild Boar Stew
Iron Age Pork and Beans
Ancient Pork Stew
Leavened Bread Bread
Suckling Pig
Celtic Pork and Apple Stew
Mead
After the Roman conquest of the majority of the Celtic lands, it seems as if two Roman festivals became syncretized with the native Samhain traditions. These were the Feralia, a day in late October when the Romans commemorated the passing of the dead (a date originally celebrated at the Winter Solstice [around December 21st] in the Celtic Lands) and the celebration of Pomona, the Roman goddess of fruit and trees. Again, the Celtic lands had their own apple deities and Afallow (the orchard isle of Avalon) was already a Celtic realm of the dead and the departed ancestors.
The association of the departed souls and apples with October 31st give us some of our modern traditions about this day and may explain the practice of bobbing for apples, where the first person to bite into an apple would be the first to be wed the following year.
Little is known about Roman foods and practices during this time of year, however one food that was probably both consumed and made as offerings to the spirits of the departed was the sacral bread, libum. Also there is a recipe in Apicius' De Re Coquinaria for a stew of pork with apples wich combines the sacred meat and the sacred fruit of the Halloween season, so I include this recipe here as well.
Libum (Roman Sacral Bread)
Minutal Matianum (Pork with Apples)
Although the following dish does not have a Halloween association, it does show just how ancient the dish of pumpkin pie actually is... Originating with the Romans!
Patina de Cucurbitis (Pumpkin Pie)
Christianization of the Celtic lands after the fall of Rome happened rapidly and though Pope Boniface IV originally set the festival day of All the Saints on May 13, in 825 Pope Gregory III moved the date to November 1st, setting it to coincide with the pagan festival of Samhain, thus supplanting the festival with a Christian meaning. In Old English, the mass held on All Saints' Day was known as Allhallowmass and the night before was know as All Hallow's Eve (where hallow means sacred, sanctified, holy). By contraction All Hallow's Eve became Hallowe'en (or Halloween).
In early Christian belief it was held that souls were released from purgatory on All Hallow's Eve and were abroad for 48 hours (an obvious survival of the earlier pagan beliefs) and this is why November 2nd is know as All Souls' Day.
Interestingly, it was the Irish and Scottish immigrants during the 19th century who brought Halloween festivities to America, so the modern festivities remain a contiuation of the ancient Celtic original. Even the caved pumpkin (typically known as a Jack O'Lantern) originates with carved swedes and turnips (done in Wales, Scotland and Ireland) and the traditional carved beetroot of England.
In Ireland, Halloween was once a day of abstinence, when no meat was eaten and dishes made with potatoes were consumed instead. Typical dishes would include:
Colcannon
champ
boxty pancakes
potato farls
apple and potato fadge
and barm brack
In England there was a tradition of eating and serving Soul Cakes on Halloween. These were baked as offerings to the spirits of the dead but also given as gifts to children who came 'souling' (the Halloween version of carolling and the origin of 'trick or treating'). Another traditional Halloween treat was the toffee apple (known as candy apples in America) and apple pies or tarts have also been traditional at Hallwoeen.
soul cakes
toffee apples
Apple Tart with Herb Bennet
Apple Pie
In Wales, treacle toffee (taffi triog) has always been made for Halloween and soups or stews made with the turnip or sweed turned into lanterns were often served
Taffi Triog
Cawl Mamgu (Granny's Broth)
Tatws Stwns Cennin gyda Garlleg a Chennin Syfi (Mashed Potatoes with Leeks, Garlic and Chives)
Lobscows
This practice of using the lantern source to make food also survives in the many pumpkin-based dishes served at this time of year:
Amish Pumpkin Bread
Creamy Pumpkin Soup
Mombasa Pumpkin Dessert
Pumpkin and Banana Bread
Pumpkin and Tomato Soup
Pumpkin Bread
Liberian Pumpkin Cake
Pumpkin Croquettes
Pumpkin Soup
Pumpkin Spice Cookies
Pumpkin Waffles
Pumpkin, Leek and Cheese Tart with Herb Pastry
Roast Pumpkin on Lamb's Lettuce
Spicy Pumpkin and Aubergine Stew
Tagine of Lamb with Pumpkin
Pumpkin Pie
Winter Squash, Tomato and Cheese Gratin
You can also find many more Pumpkin and Pumpkin-based recipes on this site.
Modern Halloween is really a time for children (and the young at heart) here are foods that either look scary or have scary names. Guaranteed to delight, entertain and slightly gross-out. Other recipes here are classic cakes and sweets (candies) that can be given as treats.
Cat's Eyes
Chocolate Spiders
Hot Blood Soup
Lantern Soup
Fried Brains
Apple Brownies
Brains on the Half-skull
Butchered Snake Bits with Barbecue Sauce
Chopped-off Fingers Pizza
Dead Sea Soup
Flat Cat Cookies
Sewer Soda
Snouts and Beans
Worm Burgers
Bat Wing Soup
Blazing Monster Eyes
Halloween Swanp Dip
Hot Caramel Apple Drink
Ghost Cookies
Candy Corn
Candy Ghosts
Cockroach Clusters
Pumpkin Fudge
Pumpkin Mints
Spiced Pumpkin Fudge
Spider Bites
It's not just children who enjoy Halloween, so here are some recipes for 'big kids' everyhwere:
Mulled Cider Punch
Pumpkin Pie Bars
Traditional Pumpkin Pie
Pumpkin Muffins
Crustless Pumpkin Pie
Pumpkin Drop Scones
Corn on the Cob with Herbed Chilli Butter
Pumpkin Crunch
Satan's Fantasy Chili
Stuffed Pumpkin
Pumpkin Ghoulash
Sweet Pumpkin Salad
In addition to the recipes found here, you can also find many more pumpkin-based recipes on this site.
Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.
Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.
'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.
Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...
Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.
Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.
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