Sabbat Foods

Samhain

Samhain Pork

• 5-8 garlic cloves - peeled
• 1 Tbsp. dried rosemary
• 1 Tbsp. olive oil
• 1/2 tsp. salt
• 3-4 lbs. boneless pork loin

(I double the paste ingredients for a stronger flavor)

- Blend the garlic cloves, rosemary, olive oil and salt into a paste.
- Coat the pork loin with the paste.
- Cover loosely - let stand 1/2 hour.
- Bake, uncovered at 325° for 2 to 2-1/2 hours
- Let stand 15 minutes before slicing.

Samhain Cider

• 1/2 tsp. whole allspice
• 1 tsp. whole cloves
• 1 cinnamon stick
• 1/8 tsp. ground nutmeg
• 1/4 tsp. salt
• 1/4 cup packed brown sugar
• 1 large orange, quartered but left with peel intact
• 2 quarts apple cider

- Place all solid/whole ingredients in a double layer of cheesecloth, tying up the ends to secure the bundle.
- Pour cider into crock pot.
- Add bundle of spices to apple cider
- Simmer on low 4-5 hours

Harvest Honey Rye Bread  (Suitable for any of the three harvest sabbats)

• 2 pkgs dry yeast (or 4-1/2 tsp. bulk yeast)
• 1-1/2 cup warm water
• 1 Tbsp sugar
• 1/2 cup honey
• 1/4 cup dark molasses
• 2 Tbsp lard/shortening
• 2 tsp. salt
• 2-1/2 cups Rye flour
• 1 cup bread flour
• Corn Meal

- Dissolve yeast in water with Tbsp sugar.
- Blend in honey, molasses, lard and salt.
- Mix in Rye flour, 1 cup at a time until smooth.
- Add enough bread flour to make dough easy to handle.
- Place on floured surface - knead until smooth and elastic
- Place in greased bowl, turning to grease
- Cover with clean cloth - let rise until doubled (1 to 1-1/2 hours)
- Return to floured surface - shape dough into two rounds
- Place on lightly greased baking sheet sprinkled with corn meal
- Cover with warm, damp cloth
- Let rise 1 hour
- Bake at 375° for 30-40 minutes, or until richly browned