FEAST OF THE DEAD

You’re Invited to Join Us For An Ancestor’s Feast this Halloween

SAMHAIN  Saturday October 31 5:30 pm

     Translated into English, Samhain (SOW-WIN) means the end of summer, and marks the Celtic New Year and the end of the harvest season. The gardens have ceased to produce, and now there is nothing left but dry and dead stalks. The perennials have gone dormant so that they may return to us in the spring. Animals have been brought in from the pastures for the winter, and meat has been cured and prepared to last us through the cold months. The herbs have been gathered, the grain has been picked, and the pantry is stocked with the multi-hued jars of preserves. The harvest is over, and now it's time to settle in for winter with the coziness of a warm fireplace, heavy blankets, and big pots of comfort food.

     Samhain is when the earth literally dies for the season and the time in the wheel of the year where we contemplate the endless cycle of life, death, and eventual rebirth. Symbolically, the pagan celebration of Samhain marks the end of the Old Year and the beginning of the New. Fires are lit to brighten the darkening days of autumn.

     This time was considered by the Celts to be a “crack between the worlds.” As time passes between one year and another, it belongs to neither, standing beyond the confines of normal reality. It is believed to be the one night when the veil that separates our world from the next is at its thinnest. A time when the spiritual and material worlds touch for a moment, allowing the dead to mingle in the world of the living. Their spirit and memory are welcomed and celebrated with a feast attended by their kin. Traditionally, the Feast of The Dead, was a festival of remembrance, honouring those who had left this world. On the eve of Samhain, people would leave their houses lit throughout the night to help the dead find their way along the dark path from the tomb. And once these travellers arrived, they were welcomed and refreshed with food and drink. Many prepared a feast, and set a plate at the table for their dead relatives. 

     Please come and honour and celebrate your ancestors with a special feast with us! At this time it is customary to prepare your ancestor’s favourite foods for dinner, as is the custom in Mexico where the spirits are greeted with offerings of food and things that the person enjoyed in life. It is believed that the spirits consume the essence and the aroma of the foods that are offered. When the spirits depart, the living consume the food and share it with their family, friends and neighbours. You might also like to bring a photo of your dearly departed. We will also have a bonfire going with “healthier” marshmallows and “healthier” treats for the kids. Please RSVP to let us know if you will be joining! Costumes encouraged…..

     The invitations were sent, the preparations were made, and the guests arrived. It was a relaxed and enjoyable dinner party with the wee ones going nuts playing and gorging on their "treats" - bags of organic lollipops and gummy bears.  My children only receive candy on holidays - a compromise I can live with, and which makes the candy (and holidays) special. 

     For the feast I honoured both my Greek and French Canadian ancestors by preparing a classic French Canadian Pea Soup, (made even better with the addition of smoked pork hock from Mirella Rose Farm), Turkey Kokinisto with Rice and Maroulosalata using Nappa Cabbage instead of Romaine Lettuce. This meal was feeling a little one sided as my husband Scott's family wasn't being represented so we agreed making Grandma Hazel's classic old school Easy Cherry Cheesecake was in order - but we needed a serious recipe redux to make it REAL food style or no one would eat it. Much to my horror Scott exclaimed Hazel would punch me in the face for doing that.  Uh oh.  I did it anyway. And it was good - so, so, so good that even our gluten free guests had to try a piece. Now I apologize but it's been kind of hectic around here and I just didn't get the photos of the delicious dishes that I would have liked so I am going to borrow a few images so you get the idea. Luckily I did take a few of the Cherry Cheesecake on Instagram though!

Photo from Food.com

CLASSIC FRENCH CANADIAN PEA SOUP

with Smoked Ham Hock

1 pound dried yellow split peas 

1/2 pound smoke ham hock, cut into pieces

3 quarts chicken stock

3 medium onions, chopped

2 carrots, cut into cubes

3 bay leaves

3 celery stalks, chopped

sea salt and pepper

Method: Wash and drain the peas. Heat some butter or oil in a large soup pot and sauté the onion, carrots and celery. When the onion is translucent, add the rest of the ingredients and bring to a boil and boil for 2 minutes. Remove from heat and let rest for 1 hour. Bring to a boil again, lower heat and let simmer for 1 1/2 hours, or until peas are cooked. Stir in the salt and pepper to taste. 

Photo from Jamie Oliver.com

GREEK TURKEY KOKINISTO 

with Rice

2 large turkey legs and thighs, skin removed (or 1 chicken cut into pieces)

5 Tbsp butter or olive oil

2 onions

sea salt and pepper

1 small can tomato sauce

1 1/2 cups long grain white rice

2 bay leaves

2 tsp dried Greek oregano

water or chicken stock

Method: Preheat oven to 350*. In a large casserole dish, heat butter and saute the turkey until golden on each side. Remove from pan and then sauté the onion until translucent. Return the meat to the pan, along with salt and pepper, tomato, bay leaves and oregano. Add enough stock or water to just cover the turkey. Bake in the oven for 40 minutes. Remove from oven. Check liquid to make sure it measure 3 cups, if necessary add more water. Stir in the rice and shake the casserole to mix it in and continue to bake uncovered for 20 minutes longer, or until the rice is tender and all the water has been absorbed. Remove from oven and serve hot with feta cheese.

NO BAKE CHERRY CHEESCAKE DESSERT

GRAHAM CRACKER CRUST

1 1/2 cups unbleached white flour

1 cup whole wheat flour

1/2 cup raw wheat germ

1/2 tsp sea salt

1 tsp baking soda

1 tsp ground cinnamon

1 cup unsalted butter, softened

3/4 cup coconut sugar

2 Tbsp local honey

Method: Preheat oven to 350*. Whisk flours, wheat germ, salt, baking soda and cinnamon in a medium sized bowl. Set aside.

Put butter, coconut sugar, and honey into a bowl and using a mixer, mix until light and fluffy (2-3 mins). Reduce to low and and add the flour mixture until combined.

Turn the dough out on a floured surface, and divide into quarters. Roll out each piece between two pieces of parchment paper into rectangles about 9"X6".

Trim the outer edges if desired and divide into three 6"X3" rectangles, scoring each piece in half and lengthwise and crosswise to form crackers. Chill in freezer for 20 minutes.

Remove from freezer and pierce each cracker with the tines of a fork. Transfer to baking sheets lined with parchment and bake for 8-9 minutes. Allow to cool completely and then make cookie crumbs in your food processor.

CHERRY PIE FILLING

4 cups organic frozen cherries

1/4-1/2 cup local maple syrup

1/4 cup organic corn starch

1/4 tsp sea salt

1 cup water

2 Tbsp lemon juice

Method: In a large saucepan, combine the maple syrup, cherries, half the water and lemon juice. Bring to a boil and then lower to a simmer.  Dilute the cornstarch with the rest of the water and whisk until smooth. Slowly add to the hot cherry mixture and cook stirring until nice and thick.  Allow to cool.

WHIPPED COCONUT CREAM

1 14-ounce can full fat coconut milk 

1-2 Tbsp maple syrup or honey 

1/2 tsp vanilla extract

Method: Chill your coconut cream or milk upside down in the fridge overnight. Also chill a large mixing bowl 10 minutes before whipping.

The next day, remove the can from the fridge without tipping or shaking and

remove the base of the can. Pour off the liquid and reserve the cream. Place cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until

creamy. Then add vanilla and maple syrup and mix until creamy and smooth - about 1 minute. 

PUTTING IT ALL TOGETHER

2 cups graham cracker crumbs

2 Tbsp coconut sugar

1/4 cup melted organic butter

2 cups coconut whipped cream

1/2 tsp vanilla

8 oz organic cream cheese, softened

28 oz cherry pie filling

Method: Grease a 9 X 9 baking pan. In a bowl, mix the graham cracker crumbs, melted butter, and the coconut sugar. Spread in the bottom of the pan to form a crust. 

Mix the whipped coconut cream and then add the cream cheese and vanilla a little bit at a time. Taste for sweetness and add maple syrup to taste. Smooth on top of crust. Top with cherry pie filling.

Cover and chill at least 3 hours or overnight in the fridge.