Full Frost Moon (void of course): 13 November 1:19am ET
New Moon in Scorpio: 27 November 11:55am ET

We now enter November, the month of Samhuinn. Dark and colder, we in the Northern Hemisphere turn inward. This month the nights are growing longer and the days blustery and grey with dry, dead leaves skittering furiously over the slowly freezing Earth.

Our menus reflect the change of season, meals are heavier and richer. Nourishing us for the cold winter ahead, root vegetables, meats, casseroles, cassoulets, stews and soups feature heavily into our menus now.

Spiced Apple Cider

1 gal apple cider
1/2c. maple syrup
4 cinnamon sticks, broken in half
1 Tb whole cloves
1 Tb whole allspice
1/2 tsp mace (optional)

Tie cinnamon, cloves, allspice and mace together in cheesecloth or use a coffee filter tied with string. Combine cider, maple syrup, spices in a large pot and bring to a slow boil. Turn heat down and simmer for 5 to 10 minutes. Remove spice bag from pot. Serve hot cider in mugs. Cider may be kept warm in a crock-pot (slow cooker) on low setting. Yield 18 servings

Roasted Beets & Shallots

2 pounds fresh beets, washed, trimmed, quartered or halved (depending on size)
1/2 pound shallots, peeled and halved
1 tablespoon vinegar
1 tablespoon olive oil
1 tsp fresh chopped rosemary
1/2 tsp. thyme
1 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 400ºF. Mix everything into a baking dish and roast for one hour.

Stuffed Acorn Squash

4 acorn squash, halved, seeds removed
1 pound ground meat
3 cups cooked rice (brown or wild rice)
1 cup coarse bread crumbs
1/2 cup onion, chopped
1/2 cup celery, diced
1/2 cup carrots, diced
1/2 cup butter
1c chicken stock
1/2 tsp thyme
1/2 tsp sage
salt & pepper to taste

Rub half the butter on all inside surfaces of the squash, and season with salt and pepper. Arrange them in a baking dish and set aside.
Sauté the ground meat until brown, and season it with salt and pepper. Remove it from the pan and, using the same pan, sauté the onion, celery & carrot in a little olive oil until soft.
Mix in the bread crumbs and then add mixture to the browned meat. Add herbs and season as needed.

Divide the mixture evenly among the squash halves.
Pour 1 cup chicken stock into the pan around the outside of the squash. Dot generously with the remaining butter and cover loosely with foil.

Bake at 350 degrees for 40 minutes, or until the squash is very soft and well done. Add chicken stock to baking dish if too much evaporates during baking to keep everything moist.

Mama Moon’s Pork Chops Stuffed with Apple, Roasted Pepper & Gorgonzola

2 Tb olive oil
6 large boneless pork chops, at least one inch thick
3-4 Tb butter
2 apples, peeled, cored & chopped
1 large sweet red bell pepper, roasted, cored and seeded & chopped
2 cloves garlic, minced*
2c. gorgonzola, crumbled

To butterfly chops: Slice horizontally through the center about 3/4 of the chop with a sharp knife leaving the end attached creating a butterfly shape when opened.

At medium high heat add olive oil and chops, then reduce to medium cooking for 5-7 min each side or until done. Set aside.
Still at medium heat, sauté the chopped apples, peppers & minced garlic in the butter until tender. Remove from heat and add cheese. Stir slowly until cheese has melted and coated the apples to form a thick, creamy sauce.
Stuff each chop with 1/4 of apple cheese mixture and serve hot.

Serves 6

an option to garlic is to use garlic-infused oil in place of the olive oil.

Lastly a recipe of unknown source

Pumpkin Trifle

2 cups prepared crumbled unfrosted spice cake, muffins or gingerbread
1 (16 ounce) can pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
2 1/2 cups cold non-fat milk
4 small boxes instant butterscotch pudding mix
2 cups whipping cream

Set aside 1/4 cup of cake crumbs for top. Divide remaining crumbs into four
portions; sprinkle one portion into the bottom of a trifle bowl or 3-quart
serving bowl.

In a large mixing bowl, combine pumpkin, spices, milk and pudding mixes; mix
until smooth. Spoon half into the serving bowl.

Sprinkle with a second portion of crumbs. Whip cream until stiff; spoon half
into bowl. Sprinkle with a third portion of crumbs. Top with the remaining
pumpkin mixture, then last portion of crumbs and remaining whipped cream.
Sprinkle the reserved crumbs on top, around the edge of the bowl. Cover and chill at least 2 hours before
serving.

Yield: 12 to 15 servings

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By Stephanie Lowell-Libby ©Copyright 2008