JACK OF THE LANTERN

Halloween is fast approaching and the Jack O’Lanterns are everywhere!  It’s amazing to me how this holiday has grown from a simple childhood prank to the huge retail and celebratory event it is today.

The most iconic image associated with Halloween is, of course, the Jack O’Lantern.  But, did you know how these sometimes simple, sometimes elaborately carved pumpkins became associated with the holy day of All Hallow’s Eve or Halloween as it is known today?  There are many holidays in which religion seems to have collided with pagan symbols or icons to come together as one.   What does the Easter bunny, eggs and baskets have to do with the resurrection of Christ?  What does a tree adorned with lights have to do with his birth?  I find the marriage of these iconic images fascinating.

So how did an illuminated, carved pumpkin become associated with the celebration of Halloween?  It’s a long story, let’s start with All Hallow’s Eve …

Many of our holidays originated back when people celebrated the most important event of their life, the harvest.  For Americans, Thanksgiving is the biggest ‘harvest holiday’ celebration.  But in Argentina in February, it is the blessing of the grapes.  In June Bali celebrates the blessing of the rice harvest and in Greece it is the blessing of the sea.  For the Celts who lived in Ireland 2,500 years ago, it was November 1st, their New Year, or the Samhain (pronounced ‘sow-in’).   Not only did this day mark the official day of ‘harvest’ it signaled the end of summer and the beginning of the dark, cold winter.

The shorter days and long, dark nights were eerie and forboding to the Celts, and often associated with death.  They believed that on the “eve” before the new year, the line between both worlds opened up and the ghosts of the dead would return to earth.  These ghosts would cause chaos, destroying crops and endangering the harvest.  To ensure the safety of the harvest, the night before the New Year, Celtic priests, the Druids, would build bonfires and make sacrifices to the Gods.  The villagers would often wear animal heads and skins, dance and tell fortunes to ward off the evil spirits.

Meanwhile, in Rome many years later, Pope Boniface IV established the feast of ‘All Martyr’s Day’ on May 13th to honor all Christian martyrs.  Later Pope Gregory III expanded this festival to include not only martyrs but saints as well and he moved the observance from May 13th to November 1st.  Hmmm, have we not heard that date before?  With Christianity spreading throughout the Celtic lands, it wasn’t long before the church attempted to replace the Celtic festival of Samhain with a church-approved holiday.  As has happened throughout history, the Christian holiday (‘holy day’) eventually merged with the Pagan celebration, with bonfires, parades, and dressing up as saints, angels or devils.

But, wait!  How does a carved pumpkin fit into all this?

Celtic legend says that a very, very frugal man, ‘stingy’ you might say, used to frequent the pubs in his Irish village, but when it came time to pay for his pint, he always had a convenient excuse for not being able to pay up.  Yes, his name was “Jack”.  One evening stingy ol’ Jack tricked the devil himself into paying his tab in exchange for Jack’s soul.  But when the devil demanded his payoff, Jack reneged and before the devil could do anything about it, Jack died.

Jack wasn’t allowed into heaven … and the devil wouldn’t allow him to enter hell.  His soul was cast out into the night with only a burning coal to light his way.  Jack hollowed out a turnip and placed the burning coal inside … left to wander the earth alone, especially on All Hallow’s Eve.

To honor Jack, the Celts hollowed out turnips and created their own lanterns … the ‘Jack of the Lantern’.  And when the people, often children, would go door-to-door during All Hallow’s Eve to pray for the dead and, hopefully, be paid with soul cakes, they would carry their carved Jack O’Lanterns to light the way.

Jack o’ the lantern! Joan the wad,
Who tickled the maid and made her mad
Light me home, the weather’s bad.

You may learn otherwise about the origin and history of the Jack O’Lantern, but how could you not love this legend.  Although carved gourds have been used in many countries around the world, the Irish are credited with creating these ghoulish creatures, used primarily to ward off harmful spirits.  When the Irish emigrated to the New World, they brought the tradition with them, eventually replacing turnips with Pumpkins.

Happy Halloween everyone!
_____________________________________________________________________________

~ ~ ~ ~ ~
References:  Encyclopedia Brittanica, History, Wikipedia, Wikipedia II, Instructables

Barm Brack

The first time I had Barm Brack was in Ireland about 35 years ago when it was served to me with breakfast … warm from the oven, rich and dark, speckled with dried fruits and slathered in sweet, creamy butter.  Barm Brack is not a bread you see for sale here in the U.S. unless you go to a bakery which specializes in Irish foods.  Determined to make my own, I started the search for the definitive recipe.  The problem is, there appears to be as many different recipes for this classic Irish loaf as their are dried fruits in the mix.  As with every country, many ‘homey’ recipes are passed down from generation to generation, most often never having been written down.  As a result, they vary significantly.

Many websites (including Wikipedia) refer to Barm Brack as a ‘quick bread’ (requiring no yeast at all).  The name Barm Brack actually comes from the English word, “beorma,” which means yeasty.  As a result, this is a “yeast” bread, not to be confused with the quick bread version, Tea Brack, which uses baking powder as its leavening agent.  The Gaelic word for speckled is “brac” so whether you use yeast or baking powder, what we have is a delicious bread with dried fruits.

 Although Barm Brack is enjoyed all year round, it is traditionally served at Halloween.  Small trinkets are concealed in the bread … much like the baby in the King Cake at Mardi Gras.  On Etsy you can actually buy Barm Brack kits to add the charms to your dough – a coin (for riches), a ring (for marriage), a pea (for no marriage – or maybe divorce), and a stick (for an unhappy marriage).

If you, like me, use a stand mixer with a dough hook to make bread, then this is not a difficult bread to make at all.  And on a cold, rainy day, what could be more perfect than the smell of bread baking in the oven?  Of the many versions of the classic recipe, this one’s my favorite.  If you make it, let me know how it comes out.  Enjoy!

BARM BRACK
Makes one super large round loaf or two 1 pound loaves.  When ready to bake, preheat oven to 375°.

4-1/2 cups unbleached white flour
1 tsp. allspice
1-1/2 tsps. salt
1 pkg. active dry yeast
3 tablespoons brown sugar
1-1/4 milk – warmed
4 tablespoons melted butter
1 beaten egg
1-3/4 cup dried fruits (raisins, cranberries, currants, cherries, candied peel) soaked in …
2/3 cup water
vegetable oil
1 beaten egg white

A couple hours before you begin to make the bread, put the dried fruits into a bowl – bring the water to a boil and pour over the dried fruits.  Soak the fruits until softened – anywhere from an hour to overnight. 

When softened, drain the fruits and reserve the water – to add to the bread batter.

Into a large mixing bowl add flour, salt, allspice and blend together.  In a separate bowl mix together the sugar, yeast and warmed milk (not too hot).  Make a well in the center of the large bowl and pour in the yeast mixture.  Add the beaten egg, melted butter and most of the water from the fruits.

Using a dough hook (or wooden spoon if you are not using a stand mixer), blend all ingredients together until incorporated.  Mix well.  Add more water if needed to make a smooth dough.  I like to beat the dough briskly so that my kneading time is reduced.  Add the dried fruits at the last moment – incorporating thoroughly.

Turn the dough onto a lightly floured board and let it rest for a few minute while you wash out the bowl and oil it.  Then knead the dough vigorously for at least 10 minutes to build up the gluten.  It should be smooth and not sticky.

Place the dough back into the bowl, oil the top of the dough so it doesn’t dry out and cover with plastic wrap.  PutOLYMPUS DIGITAL CAMERA the bowl in a warm spot, free from drafts, to let the dough rise until its about double in size (one to two hours).

When the dough has risen fully, it should retain an indentation when you press into it with your finger.   Punch the air out of the dough and turn it out onto a lightly floured board once again.

Grease or oil your pan(s).  The classic shape is one large round loaf, but you can create any size or shape you’d like.  In the past I’ve chosen to make two one pound loaf pans, today its going to be one super large loaf.

When shaping the dough, making sure there are no air holes in it.  Place the dough into the pan(s).  Let it rise again until doubled in size (30 minutes or so).   Brush the tops with the beaten egg white.  You can cut slits into the top of the loaf if you’d like … or not.

Bake at 375° … 1-1/4 hours for one loaf … 60 minutes for two.  The loaf should sound hollow when rapped on the bottom with a spoon.  Turn the bread out onto a wire rack and let cool.


Look at the size of this thing!!  It could be a weapon, it’s so large.  But it is beautiful and will be delicious!!  So now its time to take the butter out of the frig to soften … put the kettle on and enjoy!

~ ~ ~ ~ ~ ~
References:  THE COMPLETE IRISH PUB COOKBOOK

____________________________________________________________________________