Samhain Recipes and Foods: 11 Dishes for Your Samhain Feast

Mustard Chicken

Ingredients

• 26 oz skinless boneless chicken breast
• 2 1/2 tbsp traditional Dijon mustard
• 2 tbsp whole grain mustard
• 6 oz baby potatoes (cut into wedges)
• 8 oz brown mushrooms (sliced)
• 2 oz green peas
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 cup unsalted chicken broth
• 2 tbsp garlic (minced)
• 1/4 tsp paprika
• 1 tsp fresh thyme
• 1 tsp lemon juice
• 1 tsp sriracha
• 1 tsp cornstarch
• 2 tbsp parsley (finely chopped)

Directions

1. Heat 2 tbsp olive oil in a skillet over medium heat. Salt both sides of 26 oz chicken, then sprinkle 1/4 tsp paprika. Sear one minute per side. Put the chicken into a bowl and set it aside.
2. Melt 3 tbsp unsalted butter in the skillet and sauté 2 tbsp minced garlic for 30 seconds. Add 6 oz potato wedges, spread them out, and cook them for 3 minutes. Similarly, add 8 oz brown mushrooms to cook for 2 minutes.
3. Add 1 tsp fresh thyme, 2 tbsp whole grain mustard, 2 1/2 tbsp Dijon, 1 tsp lemon juice, 1 tsp sriracha, and 2 oz green peas. Stir well. Add the chicken back into the skillet.
4. In a bowl, dissolve 1 tsp cornstarch with a little chicken broth. Then, add the rest of the broth to the bowl (1 cup in total).
5. Add the thickened broth to the skillet, stir, and leave it to cook for 5 minutes. Sprinkle parsley on top and enjoy.

Source: https://healthyrecipes101.com/chicken/recipe/mustard-chicken/

Venison Pasta Sauce

Ingredients

• 1 tbsp olive oil
• 1-1.5 lbs ground venison
• 1/2 stick butter
• 1 medium sweet onion, diced
• 2 garlic cloves, minced
• 28 oz canned whole San Marzano tomatoes
• 2 tbsp tomato paste (optional)
• 1 lb bronze cut pasta (optional)

Directions

1. Heat olive oil in a large sauté pan over medium heat. Add venison and cook for 5-7 minutes, or until brown on all sides. Remove from the pan. Drain if needed.
2. Melt the butter over medium heat. When butter starts bubbling, place onions in the saucepan and sauté until translucent, about 5 minutes, stirring frequently so they don’t burn. Add garlic and continue to stir for another minute. Add tomato paste and saute for another 2-3 minutes. Crush tomatoes with your hand into the sauce. Tip: poke a hole in them with a knife before squeezing so you know which way the juice will shoot out. Cook until the sauce starts to simmer.
3. The tomatoes will break down as the sauce cooks. If you prefer a smoother, puree-like sauce, remove the sauce and blend for 30 seconds in a high-heat blender or food processor.
4. Return the meat to the sauce and cook until simmering. Reduce heat to low, and simmer for 30 minutes, or until all the liquid has reduced, stirring regularly.
5. Boil a pot of water for pasta. Heavily salt it. You should make a yuck face if you taste it.
6. Remove the pasta about a minute before it’s done. Reserve a half cup of pasta water. Don’t rinse the pasta when you drain it.
7. Return the pasta to the pot with the half cup of pasta water. Add as much sauce as you’d like. Finish the pasta in the sauce.
8. Serve with fresh grated parmesan.

Venison is naturally 95+% lean and will cook quickly. Sometimes it's cut with pork fat to keep it from drying out. If your venison is lean, some cut up bacon is a great way to add fat.

Authentic imported San Marzano tomatoes can be expensive and hard to find. San Marzano style is fine, or just regular whole tomatoes. Tomato paste will make your sauce thicker and richer, leaving it out will make your sauce lighter and fresher.

Bronze cut pasta has a rougher surface and releases more starch into the water. Regular pasta is totally fine. The starch in the pasta water helps to emulsify the sauce. it mixes in the fats from the butter, oil, and meat instead of having them separated on top.

Potato Turnip Gratin

Ingredients

• 3 cups half and half
• 2 teaspoons chopped garlic
• ½ teaspoon nutmeg
• 1 ½ teaspoons salt
• 6 medium turnips
• 6 large Russet potatoes
• 1 large yellow onion
• Salt and freshly ground black pepper, to taste
• ½ cup seasoned bread crumbs
• Parsley leaves

Directions

1. Preheat oven to 425 degrees.
2. Combine half and half with garlic, nutmeg, salt and pepper in saucepan and boil for 10 minutes.
3. Grease a four quart gratin or baking dish. Peel and slice potatoes, turnips and onions and overlap them in the gratin, alternating potatoes with turnips. Season with salt and pepper to taste.
4. Pour the hot cream sauce over the vegetables and sprinkle with bread crumbs.
5. Cover the dish with foil and bake for 30 minutes.
6. Remove foil and bake for another 25 to 40 minutes, until vegetables are tender.
7. Garnish with parsley leaves.

Source: https://mydivinesanctuary.com/2022/10/07/potato-turnip-gratin/

Samhain Stew

A slow-cooked stew is perfect for Samhain: it fills the house with warmth all day and is ready when the sun goes down. Leave out the bacon and use extra squash and beans for a vegetarian version.

Ingredients

• 3 cups butternut squash, peeled and diced into bite-sized pieces
• 2 bulbs fennel, shoots and core removed, diced into bite-sized pieces (reserve some of the fronds for garnish)
• 1 clove garlic, chopped
• 1 medium onion, chopped
• 1 batch Ginger-Cayenne Spice Rub (recipe follows)
• 2–3 pounds boneless beef, lamb and/or pork stew meat, cut from the shoulder into 1-inch cubes
• About 1 tablespoon lard or butter, or more as needed
• 3 ounces diced bacon
• 4 cups meat broth
• 4 cups diced fresh tomatoes (canned will also work) 1 cup sour cream (optional)

Ginger-Cayenne Spice Rub
(This is a tasty rub that works for beef, pork, lamb and poultry)

• Makes about 3 tablespoons
• 1 tablespoon fine-ground unrefined (Celtic gray) sea salt
• 1 tablespoon ground black pepper
• 1 teaspoon rubbed sage
• ½ teaspoon ground cayenne pepper
• ½ teaspoon freshly grated nutmeg
• 1 teaspoon ground ginger

Directions

1. Layer the squash, fennel, garlic, and onion on the bottom of a slow cooker.
2. Pat the meat dry, then sprinkle it with the spice rub.
3. Heat 1 tablespoon of the fat in a skillet over a medium flame. Working in batches, brown the meat and add it to the slow cooker. Add more fat as needed. Add the bacon to the skillet, sauté 2–3 minutes, and add that to the slow cooker as well.
4. Pour half of the meat stock into the skillet and simmer 5 minutes, using a wooden spoon to scrape up any browned bits and incorporate them into the stock. Add it and the remaining broth to the slow cooker. Add the tomatoes, cover, and cook on low until the pork is tender, about 6–8 hours. Serve garnished with the fennel fronds and a dollop of sour cream.

Source: https://theradicalhomemaker.net/grassfed-cooking-recipes-and-tips/butternut-pork-stew-with-bacon-and-fennel/

Apple and Pomegranate Salad

Ingredients

• 4 apples, diced (a mix of sweet and tart varieties)
• Seeds of 1 pomegranate
•  1/2 cup chopped walnuts
•  1/4 cup fresh mint leaves, chopped
•  Juice of 1 lemon
•   2 tbsp honey or maple syrup

Directions

1. In a large bowl, combine the diced apples, pomegranate seeds, chopped walnuts, and fresh mint.
2. Drizzle with lemon juice and honey or maple syrup.
3. Toss to combine and refrigerate for an hour before serving.

Source: Crowsbone.com(site no longer available)

Roasted Root Vegetables with Herbs

Ingredients

• A mix of root vegetables (carrots, parsnips, potatoes, beets, etc.)
• Olive oil
• Fresh rosemary and thyme
• Salt and pepper to taste

Directions

1. Wash and peel the root vegetables, then cut them into bite-sized pieces.
2. Toss the vegetables with olive oil, fresh rosemary, thyme, salt, and pepper.
3. Roast in the oven at 400°F (200°C) until they are tender and slightly caramelized.

Source: Crowsbone.com(site no longer available)

Honey Roasted Parsnips

Ingredients

• 1 lb parsnips or 2 big parsnips
• 1 tbsp olive oil extra virgin
• 1 tsp sesame seeds
• 1 tbsp kale or parsley for serving
• ¼ tsp Himalayan sea salt ground
• ½ tsp pepper mix ground or black pepper

For Honey glaze:

• ¾ tbsp honey
• 1 tsp vinegar
• 2 tsp olive oil extra virgin

Directions

1. Preheat oven to 400 F /200 C
2. Wash and peel parsnips. Cut off tops and bottoms. Cut parsnips lengthwise in quarters.
3. Mix all ingredients for the glaze.
4. Put parsnips in ONE layer in glass or ceramic bake ware or baking sheet, drizzle with tablespoon of olive oil.
5. Bake in preheated oven for 20 minutes.
6. Put the honey glaze evenly on top of every parsnip with baking brush. Add salt and pepper on top. Bake 5 minutes. Flip every parsnip on the other side and glaze top side again. Bake 5 minutes. Flip on the last or 3rd side and cover with remaining glaze.
7. Add more salt, pepper a if needed, sprinkle with sesame seeds and finely chopped kale or parsley. Serve preferably hot.

Source: https://cookingjourneyblog.com/honey-roasted-parsnips/

Colcannon

Colcannon is a classic Irish Halloween supper. Families once hid a ring or a coin in the pot, and whoever found it was said to be lucky (or soon married). It's pure comfort food for the dark half of the year.

Ingredients

• 1 lb. of cabbage or kale, cooked
• 1 lb. potatoes, cubed and boiled until tender
• 2 leeks, cleaned well and chopped, or green onions
• 1 C. whole milk or light cream
• 1/2 C. butter, melted
• salt and pepper, to taste
• pinch of ground mace (optional)

Directions

1. Boil kale or cabbage in lightly salted water until tender. Chop.
2. Bring milk or cream to a simmer in a medium saucepan. Add leeks and cook until soft.
3. Drain potatoes, add salt and pepper to taste (and optional mace). Beat until fluffy.
4. Return potatoes to pot over a low flame.
5. Add milk with leeks.
6. Beat in cooked kale or cabbage until green and fluffy.
7. Remove from heat and serve. 

Optional: Make a well in the middle of each portion and divide butter evenly among servings, filling each well.
Dip each bite of colcannon in butter before eating. 

Source: https://recipesforapagansoul.weebly.com/samhain-oct-31.html

Barmbrack

Barmbrack (or "brack") is the traditional Irish Halloween loaf. If you'd like to keep the fortune-telling custom, wrap a clean ring in baking paper and push it into the batter before baking, and warn everyone before they bite in.

Ingredients

• 1 cup raisins
• 1 cup golden raisins
• 7 oz brown sugar
• 2 cups strong hot black tea brewed with 4 teabags or 3 tbsp leaf tea
• 3 ⅗ cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg
• 2 eggs beaten
• 1 lemon for zesting
• 1 orange for zesting

Directions

1. Start the recipe the day before. Put raisins and golden raisins in a heat-proof bowl. Pour hot tea over the raisins and golden raisins. Cover the dried fruits with cling film or plate and leave overnight.
2. Next day start by preheating the oven to 170 C / 340 F.
3. Mix all dry ingredients just until combined.
4. Zest 1/2 lemon and orange in the flour mixture.
5. Add soaked raisins and sultanas to the flour, mix until combined.
6. Add leftover tea from the soaked fruits. Mix with a spatula or spoon until well combined.
7. Add eggs. Mix together.
8. Generously butter or spray the loaf pan and layer the bottom with parchment paper.
9. Pour batter into the loaf pan until the top. Bake for 90 minutes until browned and inserted skewer comes out clean.

Source: https://cookingjourneyblog.com/barmbrack/

Soul Cakes

Soul cakes were once handed out to "soulers" who went from house to house around All Souls' Day, singing and praying for the dead in exchange for a cake. Today they make a lovely offering for your ancestor altar. This version adds apple and cranberries for a modern twist.

Ingredients

• 3 1/2 cups flour
• 1 cup sugar
• 1 Tbsp. vanilla extract
• 1 1/2 tsp. baking powder
• 2 tsp pumpkin pie spice
• 1 tsp. salt
• 12 Tbsp. unsalted butter, room temperature
• 1/4 cup sour cream or plain greek yogurt with full fat
• 1/2 cup whole milk or milk preference
• 1/2 cup dried cranberries
• 1 apple diced I used Pink Lady apples but Honey Crisp or Fuji would work well too.
• Additional milk and sugar for topping
• Additional 1/4 cup of flour for rolling out dough.

Directions

1. Preheat oven to 425 degrees
2. Cream together sugar and butter with a hand mixer.
3. Add in sour cream, milk and vanilla extract and mix.
4. Add in baking powder and pumpkin pie spice and mix.
5. Add in the flour one cup at a time and mix well. Dough will be piece-y.
6. Fold in the dried cranberries and apples and then chill dough for 20 minutes.
7. Roll out dough on parchment paper and use extra flour on your hands, rolling pin and parchment paper as needed. Roll about 1/2 inch thick. Maybe a little less.
8. Using a cookie cutter or a biscuit cutter, cut the Soul Cakes out and place them on a cookie sheet that's lined with parchment paper.
9. Cut the X in the top and decorate with dried fruit if you want to.
10. Brush the tops with milk and then bake for 12 minutes on the middle oven rack.
11. Remove them from the oven and brush the tops with milk again and then sprinkle on sugar. Bake for another 11-14 minutes until the tops have started to brown a bit. Do not bake them for longer than 26 minutes total.
12. Transfer to a cooling rack right away and let them cool completely. Then serve them with coffee, tea, cider, ale or even wine!

Source: https://www.sugarmaplefarmhouse.com/soul-cakes-recipe-for-samhain/

Spice Cookies with Pumpkin Dip

Ingredients

• 1-1/2 cups butter, softened
• 2 cup sugar
• 2 eggs
• 1/2 cup molasses
• 4 cups all-purpose flour
• 4 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon salt

Pumpkin Dip

• 1 package (8 ounces) cream cheese, softened
• 2 cups pumpkin pie filling
• 2 cups confectioners’ sugar
• 1/2 to 1 teaspoon ground cinnamon
• 1/4 to 1/2 teaspoon ground ginger

Directions

For Cookies:

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, baking soda, cinnamon, ginger, cloves and salt. Add to the creamed mixture and mix well. Chill overnight. Shape into 1/2-in. balls. Roll them in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack.

For Dip:

Beat cream cheese in a large bowl until smooth. Beat in pumpkin pie filling. Add the sugar, cinnamon and ginger and mix well. Serve with cookies. Store leftover dip in the refrigerator. Makes about 2 dozen cookies and 3 cups of dip.

Source: https://autumnearthsong.com/2011/10/18/samhain-recipes/

How to Use Food in Your Samhain Ritual

Food isn't only for eating at Samhain. A few simple ways to make your meal part of your practice: After the feast, here's what to do with your pumpkins and apples.

• Hold a dumb supper. Set an extra place for the dead, serve them first and eat in silence while you remember them. Read more in our guide to honoring your ancestors at Samhain.
• Make an offering. Place a small plate of food and a drink on your Samhain altar overnight, then return it to the earth or compost the next day.
• Cook a family recipe. Making a dish a grandparent loved is one of the most personal Samhain rituals there is.
• Stir with intention. Stir clockwise to draw in blessings and protection for the coming year, and say a few words of thanks for the harvest.

Want to celebrate every sabbat with recipes, rituals and lore? Our Wiccan Holidays course covers each festival of the year, and our guide to Samhain in Wicca explains the history and traditions behind the feast. For more seasonal cooking, try our Mabon recipes for the autumn equinox.

Final Thoughts

A Samhain feast doesn't need to be fancy. A pot of stew, a loaf of brack and a candle for the people you miss are more than enough. Cook what you love, share it with the people (and spirits) you love, and let the meal carry you into the new year.

What's on your Samhain table this year? Do you have a family recipe you make every autumn?

Check out our other articles:
Samhain: The Wiccan Halloween and Witches' New Year
Samhain Altar Ideas
Kitchen Magick for Beginners
The Magick of Simmer Pots
See All Articles