Samantha is back to share some traditional recipes with us.
There are many traditions that took place during the week long celebrations of pre-christian Yule. Perhaps one of my favorite traditions, that survives even today and it a part of nearly every holiday is the feast. Perhaps this is because of the sense of community and togetherness we feel when we all sit down to a meal, or perhaps its the need to sustain our physical bodies. Either way it is a wonderful experience and a great time of year to whip up some wonderful seasonal treats. In the spirit of the yule feast we will be sharing some recipes with you. Enjoy and Blessed Yule.
*** These recipes were found from other sources and are not our own creations. Creators unknown***
Celtic Yule Cakes
2-3 tbsp boiling hot water
1/2 tsp vanilla extract
3/4 tsp baking powder
2 cups powdered sugar
2/3 cup white sugar
Grated orange zest
1 1/3 cup sultanas
1 tbsp milk
1 1/4 cup of flour
1/2 cup of butter
2 eggs beaten
Beat eggs, butter, vanilla, orange zest and sugar together. Add flour and baking powder. When well mixed add the milk and sultanas. Pour into a well floured/greased cake tin and bake in an oven preheated to 375 degrees F for 20 to 25 minutes. In a small bowl blend boiling water and powdered sugar to make the icing. Lace over Celtic cakes in the shape of a five pointed star before serving.
Sun King Soup
3 tbsp. butter (use real butter, not margarine)
1 small onion, diced
1 shallot, diced
4 garlic cloves, pressed and chopped
3 quarts tomatoes, peeled, seeded, and pureed (if tomatoes are out of season, use four large cans of tomato paste)
1 box vegetable broth
1 cup orange juice, no pulp
A few sprigs of rosemary
Salt and pepper
Sautee the onion, garlic, and shallots in the butter over low heat. Cook them until they begin to caramelize and then remove from heat.Pour the tomatoes into a 5-quart crock pot. Add the vegetable broth and orange juice. Stir until well mixed.Fold in the onions, garlic, and shallots. Season with salt and pepper to taste, then allow to simmer on low for about eight hours.To get the best flavor, add the rosemary about two hours before you want to eat. If you put the rosemary in too early, it tends to lose some of its earthiness while cooking. Add salt and pepper, to taste.
Divine Yule Peppermint Fudge
16 oz. semi-sweet Baker's chocolate
14-oz can sweetened, condensed milk (not evaporated)
1 tbsp. butter (use butter, not margarine)
2 to 3 drops peppermint extract
Place the chocolate and the butter in a microwave-safe bowl.
Warm up in the microwave until the chocolate begins to soften, but don't microwave it too long or your chocolate will burn.Once the butter and chocolate are melted, stir them together until well blended.Add the condensed milk, and mix it well.Add the drops of peppermint extract.Line an 8 x 8-inch pan with aluminum foil and then lightly butter the foil.Spread the fudge mixture into the pan evenly. Refrigerate until cool, usually about an hour.Once the fudge has hardened, remove it from the pan and the foil, and cut it into pieces. Store in an airtight container until it's all gone. If you're not a big peppermint fan, you can make plain fudge by eliminating the flavored extract or try different flavors instead.
Hot Spiced Wassail (non-alcoholic)
4 cups cranberry juice
6 cinnamon sticks
5 cups apple cider
1 orange, studded with whole cloves
1 cup water
1 apple, cored and sliced
1/2 cup brown sugar
Mix juice, cider, and water in large saucepan or crock pot. Add cinnamon sticks, clove studded orange, and apple slices. Simmer mixture for 4 hours. Serve hot. Makes 12 servings.
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