Samhain Feast Menu

Standard

Celtic Pork and Apple Stew
Calcannon
Barm Brack or Fuarag
Apples and Nuts
Mulled Cider

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When Samhain became All Hallows Eve, food traditions changed.  Meat was no longer allowed as part of the celebrations.  However, anciently, the feast of Samhain would likely have included pork.  This dish is “ancient-inspired”, and a good choice to eat in honor of ancient Celtic ancestors.

Celtic Pork and Apple Stew
2 ½ pounds pork meat, cubed
2 tablespoons fat (or oil)
2 leeks, chopped
2 cups greens, chopped
2 cups mushrooms, sliced
3 turnips, peeled and chopped
3 cooking apples, peeled, cored and quartered
3 oz. hazelnuts, toasted and chopped
1 cup cider
½ teaspoon thyme
1 tablespoon chives
1 teaspoon sage
1 tablespoon dry mustard
salt, to taste

Add the fat to a large casserole or pot and use to fry the pork and leeks until the meat is nicely browned (about 8 minutes). Add the mushrooms and turnips and cook for 2 minutes then add the herbs, spices and cider along with 4 cups water. Bring the mixture to a boil then add the apples.  Reduce to a simmer, cover and cook for about 90 minutes, or until the pork is very tender. Season to taste, then serve ladled into bowls and top with the hazelnuts. Accompany with chunks of warm crusty bread. (Recipe is adapted from Nemeton recipes.)

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