Witchy Kitchen

Tag: Halloween

  • Cajun Spiced Pumpkin Seeds

    Cajun Spiced Pumpkin Seeds

    So with all the pumpkining there is clearly an excess of pumpkin seeds that need attention. These are fragrant, warming, and just a little spicy (but not so much that my kids aren’t devouring them).

    Unlike my sister, who lived in Baton Rouge for several years and is never without Tony’s in her cabinet, I usually just throw together a few of the spices typically found in cajun spice mixes. And to be honest, although I do like Tony’s, most mixes are so salty it’s hard to get the spice you want without salting the whole thing to hell. The next time I make gumbo maybe I’ll make a homemade Cajun Masala – but for now a little paprika, cumin, coriander and of course cayenne with do!

    Cajun Spice Pumpkin Seeds

    Slightly adapted from About.com

    • 1/2 tsp salt
    • 1/2 tsp paprika
    • 1/4 tsp each cumin, coriander powder and cayenne
    • few turns cracked black pepper
    • sprinkle cinnamon
    • 1 tbsp butter, melted
    • 2 tsp vegan Worcestershire sauce
    • 1 cup pumpkin seeds, cleaned and dried

    Heat oven to 300°.

    In a medium bowl, mix salt, paprika, cumin, coriander powder, cayenne, black pepper, cinnamon, butter and Worcestershire sauce.

    Spread evenly on a baking sheet and roast, turning occasionally, for 45 to 60 minutes (mine only took 45) until nicely brown and crunchy.

  • Boxty

    Boxty

    Boxty on the griddle,
    boxty on the pan,
    If you can’t make boxty,
    You’ll never get a man!

    That’s right single ladies and gentlemen! Brush up on your boxty making skills! (Or if you’re going after a Pakistani dude, make that aloo tikkia).

    Halloween as we know it originated as the Gaelic festival day of Samhain, which marks the end of the harvest and the beginning of the dark winter. Boxty is commonly eaten through October in Ireland (says the internet) and is a perfect traditional Irish Halloween breakfast.

    These are comforting and delicious – creamy, crispy and savory potato pancakes, and much recommended for your Halloween table.

    Boxty

    Recipe from Chow

    • 3 to 4 large Yukon Gold potatoes, peeled
    • 3/4 cup whole milk
    • 1 1/4 tsp salt, plus more for seasoning the potatoes before cooking
    • 1 large egg
    • 1/3 cup all-purpose flour
    • 1/4 tsp freshly ground black pepper
    • unsalted butter for the pan
    • sourcream, and green onions for garnish

    Heat the oven to 200°F.

    Chop half of the potatoes into large chunks. In a pot, salt generously and cover with an inch of cold water. Bring to a boil, then reduce to a simmer until potatoes are tender.

    Meanwhile, grate the remaining potatoes on the large side of a box grater. Toss with 1/4 teaspoon of the salt and set aside in a strainer.

    When the boiled potatoes are tender, drain and return them to the pot. Mash with 1/4 cup of the milk until smooth.

    Whisk together the egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 tsp salt, add to the mashed potatoes. Press the grated potatoes with a spatula to remove any liquid, and add to the mashed potatoes, then stir everything together until evenly incorporated.

    Heat a large nonstick frying pan over medium heat. When the pan is ready, add enough butter to lightly coat the bottom when melted. Spoon 3 dollops (about 1/4 cup) of the batter into the pan and spread each to about 1/4 inch thick. Cook 4-5 minutes each side, until golden brown. Keep warm in the oven on a baking sheet while you repeat with the remaining butter and batter. Serve warm, with sour cream, and green onions for garnish.

    A couple tips – make sure to mash them thin so they cook well, and makes sure the heat is truly medium (had a couple that were a little past golden brown). Enjoy!

  • Pumpkin Juice

    Pumpkin Juice

    My twitchy, witchy girl, I think you are so nice.
    I give you jars of pumpkin juice, with stripey straws and ice.
    potter-week-gold2-600x240

    October is here, best month of the year, have decked the halls with pumpkins and black cobwebs, falalalala.

    Yesterday, I was dressed in a long purple dress with the crescent moon necklace I wear almost every day (my general look is woods witch gets an office job), and I stepped out of my house into a thickly misty morning (this is North Carolina, not the Pacific Northwest, so this weather is a little unusual), and what should flutter past me but two crows (some kind of omen, obviously). I almost cackled.

    I am keenly and irritatedly aware that pumpkin is passé, but just as dressing like you are on Charmed is strangely back in style nowadays (yay!), we’ll just power through this dark time and one day it will come back around. I will continue to go pumpkin crazy every October, starting with pumpkin juice.

    I saw some versions that stuck raw pumpkin straight in the juicer, which sounds delightful. However, if you only have a blender, this is a good alternative and you can still feel like a Hogwarts kid having afternoon snack.

    Pumpkin Juice

    • 1/2 cup pumpkin puree (fresh or canned)
    • zest and juice of two oranges
    • a couple slivers of ginger
    • 4 cups apple juice or apple cider

    Blend everything and pass through a fine mesh strainer. Serve cold.