Happy Halloween

Halloween Traditions

Halloween is one of those days that holds treasured memories of my childhood.  Specifically, I am reminded of my “Mama’s” delicious caramel apples and popcorn balls that she used to make for us for our Halloween Treats. Sadly, those wonderful home made treats are not given out anymore... but the memories of her tasty, made with love treats, linger on.  Last week as I was making up a birthday package to send off (Toll House bars with Heath bits) I decided to pack the bars in between layers of caramel corn, so I promptly stirred up a batch! It was as good and just as I remembered it..sweet, crunchy,salty and filled with nuts.   Another favorite of mine is baking Scotch Shortbread cookies, only instead of patting the dough into a pan I roll the dough out and use whimsical shapes (frogs, bats, pumpkins) for a more festive cookie.

Since we live out in the boonies we do not have a hoard of Trick or Treaters (well...the truth is, the last several years we have had zero) and while it is mildly disappointing (I love to put on my witch costume and pass out candy to the wee ones) we still manage to have fun and be festive. Candles abound, we carve up a pumpkin, I whip up a batch of warm/hot apple cider and we of course make popcorn.  Another tradition we have for Halloween Eve… we brew up our yearly batch of Cranberry/Pomegranate Cordial.  As it takes 45 days for it to mingle together to bring out the best for sipping flavors, this is the perfect time to start it up.   Another favorite is to I also cook up a bountiful batch of “Brain Soup” (better known as Minestrone) the day before or the day of.  Yesterday was just right for making a pot of soup, and such a gorgeous fall day.  After dinner last night, John remarked "dear, your soup is so tasty that it deserves to be packaged and sold!" Ahh - Lucille Ball would die of envy of my making mass quantities of Minestrone Soup in my kitchen.  At any rate - this is the recipe I share with you today. 

Note - this is one of my most favorites and is such a great fall soup.  It is easy to make - there are ALWAYS leftovers, and it freezes well in quart wide mouth canning jars.  Note - this also makes a great gift or treat to take to a friend if you are like me and enjoy sharing food. 

Brain (aka Minestrone) Soup -

makes a minimum of four quarts - using a large soup pot

Ingredients
2 Tablespoons olive oil

4- 6 cloves of garlic, minced

1 large onion diced coarsely

2- 3 stalks celery diced coarsely

2 carrots cut on diagonal and halved

¼ yellow pepper, chopped fine

½ pound of porcini mushrooms quartered/ sliced

** if available - 3 to 4 large chanterelle mushrooms

1 cup cabbage (I prefer Savoy) chopped coarsely

½ cup fresh chopped basil

4 bay leaves

Fresh oregano or dried – season according to your taste

1 quart tomatoes (I use Italian, or if on hand homemade canned)

3 quarts vegetable stock (roasted vegetable stock works great for this soup!)

1 can garbanzo beans

1 can white cannellini beans

1 can kidney beans

1 cup fresh or frozen string beans

Optional ~ 1 package of Manischewitz Minestrone Soup Mix

Fresh black pepper

In Dutch oven, or large soup pot – heat olive oil to medium heat

Sauté garlic 2 – 4 minutes

Add onions and garlic and saute for several more minutes

Add in remaining vegetables and cook for about 10 minutes

If required - toss in a bit of white wine for sizzle
Add in tomatoes, broth, and all beans

Cook for a minimum of 3 hours (longer is better in my opinion)

Add in one package of Manischewitz Minestrone Soup Mix (available in most grocery stores)  and cook per package instructions

Add string beans at the end after you have added the Manischewitz product

Allow beans to warm slowly and serve.

Garnish with freshly grated Parmesan cheese and a twist of fresh black pepper.  

Last but not least - as my favorite Julia would say “Bon Appétit!”