সামহেন: হ্যালোইনের পিছনে আইরিশ ফসলের উত্সব
While we might think of Halloween as an American holiday, food writer Beth Dooley says the holiday has roots in the harvest festival celebrated in Ireland every November 1st. It’s called ‘Samhain.’ It represents the end of the harvest and the lifting of the veil of the spirit world, allowing spirits to “walk among us” in the human realm. People enjoy various types of Samhain foods like Barmbrack, a traditional bread with currants, and Colcannon, a savory cabbage and potato dish. During this time, food would also be left out for loved ones who have passed. To learn more about Samhain, click play on the audio player above. Dooley’s recipe for Barmbrack is below.
Recipe: Irish Barmbrack
Makes 1 large loaf or 3 small loaves, freezes well
* 3-1/3 cups whole wheat flour
* 2/3 cup all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 large egg
* 1 tablespoon melted butter
* 1 tablespoon blackstrap molasses
* 2/3 cup honey
* 1 cup currants or raisins
* 1 to 2 tablespoons melted butter for brushing on top
Directions:
Flour:
Preheat oven to 375°F. Cover a tray with parchment paper. In a large bowl, whisk together flours, salt and baking soda. In a separate bowl, whisk together the egg, butter, blackstrap molasses and yogurt. Make a well in the middle of the dry ingredients and pour in the wet ingredients. Mix the ingredients together well and add more milk if it feels too dry; the dough should be soft. Add the currants, knead the dough a few times and shape it into a ball. Transfer the dough to a baking tray, then shape it into one large round loaf or divide into three small loaves. Grease the dough with melted butter. Bake the large loaf for 50 minutes to an hour, and the small loaves for 35 to 45 minutes. The loaf should be crusty, brown and sound hollow when tapped.
প্রকাশিত: 2025-10-30 05:31:00
উৎস: www.mprnews.org
