Samhain Cider

2 quarts of apple cider
1/2 cup confectioner's sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/2 cup apricot brandy

In a large pot, combine the apple cider, confectioner's sugar, nutmeg, cinnamon and ginger.
Simmer slowly on low heat for about 15 minutes.
Take care that the cider does not boil.
Add the apricot brandy and serve the cider while it is still warm.
Refrigerate any leftovers

cider. Serves 8

Samhain Meat Pie

1 bay leaf
10 bacon slices
1 pound wild mushrooms, sliced thickly (or domestic mushrooms)
2 leeks chopped into 1 inch pieces (or onions)
3 carrots chopped into 1 inch pieces
1 rabbit or squirrel or chicken, cut into serving portions
3 TBS chopped parsley
3 sliced potatoes (peeled or not, your option)
1 TBS red wine vinegar
2 cloves garlic (optional)

Place the bay leaf into the bottom of a dutch oven or cauldron.

(You will need a lid.) Place half the bacon over the leaf and cover with half of the mushrooms, leeks and carrots.
Place the meat pieces atop the vegetables and then cover with the rest of the mushrooms, leeks and carrots. Season to taste, adding half of the chopped parsley, and one of the crushed garlic cloves.
(Extra water or broth can be added if thought necessary, just not too much.)

Place the potatoes on top of everything else. Add a bit more salt and pepper, the rest of the garlic and parsley.
Place the rest of the bacon over this and pour the red wine vinegar over them.
Place a tight lid on the pot and cook in the oven at 325 degrees (F) for two hours (2hr)
Do not check inside too often as it will dry out the meat.
Be sure to discard the bay leaf.

Samhain Sweet Potatoes in a Pumpkin Shell

2 quart sized pumpkin
1/3 cup flour
1 cup chopped pecans
1 cup flaked coconut
1 cup brown sugar
3 cups cooked mashed sweet potatoes (or canned yams)
1/2 cup brown sugar
1/4 cup milk
1 teaspoon pumpkin pie spice
1/3 cup melted butter
2 beaten eggs
1 teaspoon vanilla
1/2 cup mini marshmallows (optional)

Combine potatoes, sugar, vanilla, coconut, spices, flour and pecans.
Mix well.
Cut the top of the pumpkin open and scoop out the seeds and fibre.
Fill the hollowed pumpkin with the potato mixture.
Mix the butter, milk, and eggs together.
Sprinkle over the top of the potato mixture.
Place the filled pumpkin in a large baking dish.
Replace the pumpkin top.
Bake at 375 degrees (F) for forty-five minutes. (45 min)
Remove the lid and place the mini marshmallows on top (if used).
Bake until the marshmallows are melted and turning golden.
Allow pumpkin to cool for 10 minutes before serving directly from the shell.