Once upon a midnight dreary, Halloween was called Samhain, and traditional Halloween recipes were things made with veggies and potatoes instead of sugar and food coloring.

Samhain was the night before the Feast of All Saints and --this is pretty ironic considering what Halloween has become-- a time of abstinence, particularly from meat.

Today, Halloween is all about fun, gory recipes and sweets. But long ago, it was a dark and festive night where traditional autumn harvest foods were eaten. Want to explore your Celtic roots, or just do something a little different for a Halloween party or Halloween dinner party this year? Then try our traditional Halloween recipe menu. This Halloween menu has all of the traditional Celtic Halloween favorites-- and no meat. Want to satisfy the meat-eaters in your circle of friends? Add a big pot of beef stew served in a hollowed-out pumpkin-- always a show stopper.

Just a note: Traditional Halloween recipes are full of carbs (lots of potatoes, of course!) so aren't the best choice for you Atkins dieters out there. Looking for more traditional American Halloween recipes? We have those, too.

Check our our directory of 65 great Halloween party recipes for even more ideas!

Colcannon used to be --and still is-- eaten in Ireland on Halloween night, and is one of the most traditional Halloween recipes there is. Colcannon is wonderfully flavorful, incredibly filling, and oh-so warming on a cool Autumn night. To make it even more traditional, make a well in the center and fill it with real butter. Dip each bite of colcannon in the butter before eating. As far as traditional Halloween recipes go, this one isn't great for your heart, perhaps, but it's to tasty to resist.

If you want to really have a traditional Samhain party, put a plate of buttered colcannon out on the stoop for the fairies and ghosts that hang around on All Hallow's Eve. Recipe serves 6 to 8.

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Ingredients:
1 lb. of cabbage or kale, cooked
1 lb. potatoes, cubed and boiled until tender
2 leeks, cleaned well and chopped, or green onions
1 C. whole milk or light cream
1/2 C. butter, melted
salt and pepper, to taste
pinch of ground mace (optional)

Instructions: 1. Boil kale or cabbage in lightly salted water until tender. Chop.

2. Bring milk or cream to a simmer in a medium saucepan. Add leeks and cook until soft.

3. Drain potatoes, add salt and pepper to taste (and optional mace). Beat until fluffy.

4. Return potatoes to pot over a low flame.

5. Add milk with leeks.

6. Beat in cooked kale or cabbage until green and fluffy.

7. Remove from heat and serve. Make a well in the middle of each portion and divide butter evenly among servings, filling each well.

8. Dip each bite of colcannon in butter before eating.

The word "Boxty" makes me think of some magical creature you might come across in the Harry Potter books-- which, of course, makes them a perfect addition to any Halloween menu! And though they eat these today in Ireland all the time, boxty potato pancakes have been one of the most traditional Halloween recipes made during centuries.

These pancakes are creamy, rich, and just wonderful. I think they're best when cooked with onion and served savory, but you can also serve them plain with sugar or powdered sugar. Makes 8-10 pancakes.

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Ingredients:
1 C. raw, grated potato
1 C. cooked mashed potatos (leftover is fine)
1 onion, minced fine (optional -- for savory boxty pancakes)
1 C. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 egg, beaten
1 C. buttermilk
2 tbsp. butter

Instructions: 1. In a med. mixing bowl, combine the grated potato, onion (if using), and buttermilk (this keeps the potato from discoloring).

2. In a large mixing bowl, sift together flour, salt, and baking powder.

3. Add grated potato mixture, egg, and mashed potato.

4. Mix well. Batter should be about the texture of thick pancake batter. Add additional flour or buttermilk if necessary.

5. Melt butter in a heavy skillet or on a griddle.

6. Over medium heat, drop large spoonfuls of boxty batter into skillet, making approximately 6" pancakes.

7. Brown well on both sides.

Okay, mulled with might not be one of the most traditional Halloween recipes you'll ever come across, but it's one of the most fun to make and drink. It's autumn-y, it's warming, it's spicy, and it's, well, intoxicating. A great addition to your Halloween potato feast.

Want to get your traditional Halloween menu prepared ahead of time? Make your mulled wine in a crockpot and keep it on low until the guests arrive. Serves 4.

Kid Friendly Version: Want to make this a kid's Halloween recipe for the kiddos at your party? Skip the sugar and replace the wine with the same amount of apple cider. Or, even better, make an adult batch and a kiddie batch!

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Ingredients:
1/2 C. water
1/2 C. granulated sugar
2 cloves
2 cinnamon sticks
1 orange, peel and juice
1 bottle (750 mL) dry red wine

Instructions: 1. in a pot (or crockpot) combine the water, sugar, cinnamon, cloves, and orange juice.

2. Simmer 2-3 minutes.

3. Add the orange peel and wine.

4. Let sit warming over low heat at least 30 minutes before serving.

5. Don't allow it to boil or you'll cook the alcohol away.

6. Serve in warm mugs, garnished with a cinnamon stick and orange slice, if desired.

Barmbrack is one of those traditional Halloween recipes that's both a dessert and a Halloween game. Traditionally, a ring is baked into the cake, and the person who finds the ring in their slice of barmbrack is guaranteed to be married before the year is out. A pretty funny concept if some of the people eating it are, say, five years old. To make a more modern, kid-friendly version of the barmbrack Halloween game, bake several food friendly (and difficult-to-choke-on) items into your barmbrack. Those who find the items in the barmbrack get a prize. Be sure to warn your guest to eat with care to avoid a Halloween trip to the hospital!

This fluffy fruit bread is generally baked in a round cake pan. An 8 or 9 inch pan works well, but you can also use a loaf pan for a bread-shaped barmbrack.

This turns out best if you leave time to soak the fruit overnight, but don't worry if you can't-- a few hours is fine.

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Ingredients:
2 C. strong, hot black tea
3 1/2 C. mixed dried fruits (raisins, cranberries, dry dates, candied orange peel, etc.)
1 C. milk
2 tsp. active dry yeast
1 tsp. granulated sugar
3 C. bread flour
1 tsp. salt
1/4 C. brown sugar, packed
1/3 C. butter
1 lg. egg, beaten
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. allspice

Instructions: 1. Soak dried fruits in tea overnight, or a few hours.

2. Heat milk until warm. Sprinkle yeast and teaspoon granulated sugar over top and stir. Let sit in a warm place about 15 minutes, until foamy.

3. Stir together the flour, salt, spices, and brown sugar in a large bowl.

4. Make a well in the center of the flour mixture, and add egg, yeast mixture, and butter. Mix well with a wooden spoon.

5. Drain fruit well, then add to dough. This should produce a smooth dough. If it's too gooey, add more flour.

6. Knead dough on a floured board about 5-10 minutes. Dough should be smooth, but just a little sticky.

7. Place dough in your greased cake or loaf pan, cover with a cloth, and let rise in a warm place for 45-60 minutes, until doubled.

8. Preheat oven to 350 degrees F. Bake barmbrack 30 minutes.

8. Remove bread from the pan, flip it upside down, return it to the pan, and bake 20 minutes more.

9. Bread is done cooking it sounds hollow when tapped on the sides.

10. Cool on a rack before serving.

11. Sprinkle with powdered sugar or serve with butter and jam.

12. Enjoy once of the tastiest and most traditional Halloween recipes around!

• Nuts
• Apples
• Corn on the Cob
• Barmbrack Irish fruit bread
• Apple pancakes
• Apple cake
• Boxty
• Champ
• Colcannon
• Soul cakes
• Pumpkin dishes