Tree Donuts and a Little Samhain Magic

Samhain was celebrated by the ancient Celts as a seasonal festival marking the end of the harvest and the beginning of winter. Beginning at sunset on October 31 and continuing into November 1, it was a threshold between the light and dark halves of the year, a time associated with fires, feasting, remembrance, and the belief that the boundary between this world and the Otherworld had grown thin.

In medieval Christian communities, the same season became known as Allhallowtide: All Hallows’ Eve on October 31, All Saints’ Day on November 1, and All Souls’ Day on November 2. Poorer members of the community went “souling” from door to door, receiving food or soul cakes in exchange for prayers offered for the dead. Later traditions included guising, mischief-making, and carving frightening faces into turnips or other root vegetables.

Today, many of us celebrate Halloween by dressing in costumes, carving pumpkins, and taking children trick-or-treating. Different times and different names, but familiar threads of food, fire, remembrance, mischief, and community continue to wind through them all.

I have been so busy in the shop that Samhain managed to sneak up on me this year. The other day, my grandson asked what we were doing to celebrate.

I honestly had no idea.

So, I asked him what he wanted to do. He mentioned decorating the house, going trick-or-treating, and making popcorn balls.

When he was little, we held a huge family gathering and let the grandchildren bob for apples and chase doughnuts hanging from the trees. It remains one of our favorite memories, so this year we are bringing some of that magic back.

This week, I used the “Gone But Not Forgotten” page from the Samhain Planner to gather photographs of family members, friends, and beloved pets to place on my altar. It gave us an opportunity to tell stories about those we have lost and introduce the grandchildren to family members they never had the chance to meet.

On Saturday, our day-long Samhain feast will begin with apple cider doughnuts, served from a tree, naturally.

How to Hang Tree Doughnuts

The trick is to eat the doughnut without using your hands. If you bob quickly, you may catch it before the string cuts through it. You can also allow the doughnuts to sit for a while first so they are not quite as tender.

Cut lengths of butcher’s twine according to the children’s heights: shorter strings for taller children and longer strings for smaller ones. Tie one end to a low-hanging branch and the other securely through the center of a doughnut. Then turn the children loose and prepare to make memories.

Be sure to hold back a few extra doughnuts. Inevitably, at least one will tear through its string and land on the ground—and inevitably, someone will be heartbroken about it.

Apple Cider Doughnuts

Ingredients

• 2½ cups all-purpose flour

• ⅓ cup sugar

• 1 tablespoon baking powder

• 1 teaspoon apple pie spice

• ¼ teaspoon kosher salt

• ¾ cup apple cider

• 1 large egg, at room temperature and beaten

• 5 tablespoons unsalted butter, melted

• ¼ cup Greek yogurt

• 2 teaspoons vanilla extract

• Vegetable oil for frying, enough to reach 2–3 inches deep in the pot

For the spiced sugar

• 1 cup sugar

• 2 teaspoons apple pie spice

  
  

Directions

In a large bowl, sift together the flour, sugar, baking powder, apple pie spice, and salt.

Add the apple cider, beaten egg, melted butter, Greek yogurt, and vanilla. Stir with a wooden spoon until everything is fully incorporated. The dough will be sticky.

Cover the bowl with a damp towel and refrigerate for one hour.

When ready to fry, roll the dough between ¼ and ½ inch thick. Thinner dough will produce more doughnuts. Cut with a doughnut cutter, trying to keep them as consistent in size as possible. Place the cut doughnuts on a baking sheet to rest while the oil heats.

In a small bowl, combine the sugar and apple pie spice. Set aside.

Fill a large, heavy pot with 2–3 inches of oil and heat it to 350°F.

Carefully lower the doughnuts into the hot oil without crowding the pot. Cook for 45 seconds to one minute on each side. Remove with a slotted spoon and drain on a plate lined with paper towels. Allow the oil to return to 350°F between batches.

While the doughnuts are still warm, coat them in the spiced sugar. Transfer them to a parchment-lined baking sheet and serve warm.

A Samhain Feast

For dinner, our table will be full as we gather with family and friends. These recipes scale easily, so they may be halved for a smaller gathering or doubled when the whole family comes home.

Roasted Chicken Leg Quarters

Ingredients

• 1 tablespoon sea salt

• 2 tablespoons brown sugar

• 2 tablespoons garlic powder

• 2 tablespoons onion powder

• 2 tablespoons paprika

• 2 teaspoons black pepper

• 2 teaspoons thyme

• 6 tablespoons olive oil

• 8 chicken leg quarters

  
  

Directions

Preheat the oven to 400°F.

Pat the chicken dry with paper towels, drying the skin as thoroughly as possible. Trim away excess fat without removing or breaking the skin.

Combine the seasonings in a small bowl. Add the olive oil and stir to form a paste.

Rub the paste over the chicken quarters, coating them completely.

Arrange the chicken on a foil-lined sheet pan. Bake for approximately 45 minutes, or until the thickest part of each piece reaches a safe internal temperature of at least 165°F.

Serves 8. Note, if you have picky eaters, you can separate the legs and thighs, like we do.

Roasted Potatoes with Bacon, Garlic, and Onions

Ingredients

• 6 large potatoes, unpeeled and cubed

• 10 slices bacon, cooked and crumbled

• Half of the rendered bacon fat

• 1 large onion, finely chopped

• 3 large garlic cloves, peeled and finely diced

• ¼ cup broth

• Salt and pepper to taste

• 2 tablespoons butter, melted

• ½ cup shredded cheese

• 1 teaspoon parsley

  
  

Directions

Preheat the oven to 425°F.

Add the reserved bacon fat to an ungreased 9-by-13-inch baking dish.

Place the cubed potatoes in the dish and toss them in the bacon fat. Spread them into an even layer, then pour the broth and melted butter over the top.

In a separate bowl, combine the onion, garlic, parsley, and a light seasoning of salt and pepper. Sprinkle the mixture evenly over the potatoes.

Bake for approximately 45 minutes, or until the potatoes are browned outside and tender in the center.

Remove the dish from the oven and gently stir the potatoes. Top with the crumbled bacon and shredded cheese, then return to the oven for another five minutes.

Serve immediately. Serves 8.

Corn Casserole

Ingredients

• 1 can cream-style corn, approximately 14 ounces

• 1 can whole-kernel sweet corn, approximately 15 ounces, drained

• 1 box Jiffy Corn Muffin Mix, 8½ ounces

• 8 ounces sour cream

• 1 stick butter, melted

• 1 cup shredded cheddar cheese

  
  

Oven Method

Preheat the oven to 350°F.

In a large bowl, combine all the ingredients except the cheddar cheese. Pour into a greased 9-by-13-inch casserole dish or 10-inch cast-iron skillet.

Bake uncovered for 45 minutes. Top with the shredded cheddar and bake for another 10–15 minutes, until the center is set and the top begins to brown.

Let stand for five minutes before serving. Serves 8-10.

Slow-Cooker Method

Combine all the ingredients except the cheddar cheese and transfer the mixture to a lightly greased slow cooker.

Cook on high for 2–3 hours or on low for approximately 4 hours. Add the cheddar during the final 20 minutes and make sure the center is firm and set before serving.

Pumpkin Spice Gooey Butter Cake

Ingredients

For the crust

• 1 box yellow or white cake mix

• 1 egg

• 4 ounces butter, melted

For the pumpkin filling

• 8 ounces cream cheese, softened

• 1 can pumpkin purée, 15 ounces

• 3 eggs

• 1 teaspoon vanilla extract

• 4 ounces butter, melted

• 16 ounces powdered sugar

• 1 teaspoon cinnamon

• 1 teaspoon nutmeg

  
  

Directions

Preheat the oven to 350°F and lightly grease a 9-by-13-inch baking pan.

Using an electric mixer, combine the cake mix, egg, and melted butter. The mixture will be very thick. Press it evenly into the bottom of the prepared pan.

Rinse the mixing bowl, then beat the cream cheese and pumpkin purée until smooth. Add the eggs, vanilla, and melted butter and beat until combined. Gradually add the powdered sugar, cinnamon, and nutmeg. Mix until smooth, then pour the pumpkin filling over the crust.

Bake for 40–50 minutes. The center should remain slightly soft and wobbly rather than baking completely firm.

Serve with fresh whipped cream. Cover and refrigerate any leftovers.

Plain whipped cream would be perfectly good, but Grandpa B created this version especially for the cake:

Grandpa B’s Pumpkin Spice Whipped Cream

Ingredients

• 2½ cups heavy whipping cream

• 4 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• 2 tablespoons pumpkin-spice coffee creamer

  
  

Directions

Chill the mixing bowl and whisk attachment before beginning.

Add the heavy cream to the chilled bowl and beat on medium speed for approximately three minutes. Gradually add the powdered sugar while continuing to mix.

When the cream begins to thicken, add the coffee creamer and vanilla. Increase the mixer to high and beat until the whipped cream reaches your desired consistency.

Cover and refrigerate until ready to serve.

From Our Hearth to Yours

By the end of the evening, there will probably be sugar on the children, popcorn in places popcorn has no earthly business being, and at least one doughnut sacrificed to the ground.

There will also be stories told, names remembered, laughter around the fire, and new memories taking their place beside the old ones.

Perhaps that is the thread connecting all these autumn traditions. The names and customs may change, but we continue to gather when the nights grow longer. We light fires, prepare food, remember those who came before us, and hold close the people who share our hearth today.

From our hearth to yours, blessed Samhain.

As the Wheel turns and the dark half of the year begins, may your table be full, your fire burn brightly, and the names of those you love be spoken with warmth. May old memories be honored, new memories be made, and may you always find a little magic in the mundane.