This week it will come as no surprise that the recipes are inspired by Halloween. Halloween traces its roots to Samhain, a Celtic festival celebrated in Ireland some 2,000 years ago. Traditionally, Samhain marked the end of the harvest season and the beginning of winter. People believed that during this time, the boundary between the world of the living and the dead grew thin, letting spirits pass through into our world. Food was a big part of the celebration and carried deep meaning, with communities gathering for feasts using whatever was left from the final harvest.
Traditional Irish dishes such as colcannon, a mix of mashed potatoes with cabbage or kale, and barmbrack, a fruit-studded bread, were commonly served. Barmbrack would often include little items that were baked into it, such as a ring or a coin. What you found in your slice was said to tell your fortune for the year ahead.
It was also common to leave food and drink outside a house to keep wandering spirits happy. The idea was that if you respected the dead with offerings, they wouldn’t cause you any trouble.
When Christianity spread, Samhain blended with All Hallows’ Eve, the night before All Saints’ Day. Over time, this mix of traditions became what we now know as Halloween. Irish immigrants later brought these customs to the US, where they evolved into trick-or-treating, where sweets were handed out to people of all ages as gift. Still, in Ireland today, people continue to enjoy foods such as colcannon and barmbrack around Halloween, keeping the spirit of Samhain alive.
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I’ve decided to focus on baking for the week that’s in it, with two recipes perfect for having a bit of fun with the kids.
The first is some spiced shortbread, rolled and cut using festive cutters for some added drama. The key is to just bring the mix together. If you overwork it, the gluten will develop and you’ll be left with biscuits instead. We want these to crumble in your mouth.
The second recipe is a take on the simple cupcake, with the cake mix laced with orange zest and baked until it just reaches the level of the cupcake mould. This is then topped with some vanilla buttercream before being decorated with cocoa powder, orange and vanilla pod. You can follow the recipe however you prefer here: go wild with the decorations or let the kids’ imagination run wild.
Recipe: Spooky spiced shortbread
Recipe: Halloween orange cupcakes
