I love this time of year—one of my all time favorites. Several batches of pumpkin pecan bread have already been baked, so I’m settling into the start of the season. And it all begins the day before Halloween, or what I call Samhain Eve. I blame it on my Irish heritage and the love of this culture.
At the end of October, the dark half of the Celtic year swings open. This is Samhain, which comes from two Gaelic words meaning “summer’s end.” It is a time to reflect on the past year—for honoring our ancestors, too. Candles were set in the window to welcome the loved ones. This is also a night when the “veil” between the worlds is thin. So, be verra kind to those you encounter. They might be a passing ancestor or one of the Fae. ;)
We usually have a large meal on this night, and Colcannon is always served. If you don't like cabbage, feel free to tweak to suit your tastes.
1 lb cabbage, stalk removed and shredded
1 lb potatoes, peeled and chopped
6 green onions, chopped
1/2-cup heavy cream or whole milk
1 (4oz) stick butter, softened (I use Irish Kerrygold butter for this dish)
Salt and pepper
Heat two pots of salted water and boil the cabbage in one and the potatoes in another until they are both tender.
Place green onions and cream (or milk) in a pan and simmer on low for approximately 5 minutes.
Drain and mash cabbage and potatoes separately.
Add the hot milk mixture to the potatoes and half the butter, mixing well.
Stir in the cabbage and season with salt and pepper. (I’ve been known to heat a little more cream or milk, too. It’s your choice on texture for your dish. Or add more butter.)
Heat thoroughly again in a pot and top with more slices of butter.