Yule Pagan Celebration Feast

Winter Solstice - Food and Drink Toast the Days Growing Longer

Dec 8, 2008
Jill Stefko

Welcoming lights - http://www.morguefile.com/archive/?display=232709&

The God is reborn! What would a celebration be without a feast? Wassail and hors-d'oeuvres hone appetites. Pleasantries and gifts exchanged before the festive dinner.

It’s cold and the destination is the house, in its finery of greens and lights, a welcoming beacon when seen. The hosts greet guests, ushering all into the warmth and décor of the season. Camaraderie and love prevail. People talk of the fast-waning year, the positive it brought and of hopes for the new one. Presents are exchanged. The Wassail bowl holds the traditional drink and appetizers are offered, whetting one’s appetite for the feast.

Wassail Bowl

Thoroughly blend 1 gallon apple cider or juice, ½ tsp ground cinnamon, ¾ tsp each whole cloves and allspice, 1/8 tsp mace and a pinch each nutmeg and ginger. Boil, then simmer 15 minutes. Strain and refrigerate. To prepare wassail bowl, heat liquid mixture and add thinly sliced seeded orange and lemon and sugar or sweetener if needed. Keep warm in crock pot or chafing dish Decanters of bourbon and vodka are available for those who desire alcoholic drinks.

Appetizers

Pigs in Blankets: Cut each section of crescent roll doughinto quarters. Wrap each around a miniature hot dog. Bake at 400 degrees for 5 to 9 minutes. Serve with different mustards for dipping.
Spicy Mixed Nuts: Roast 4 C mixed nuts in 350 degree oven for 15 minutes. Combine ¼ C honey, ¼ C margarine, ½ C sugar, 2 tsp cinnamon and 1 tsp ground cloves in saucepan. Bring to boil over medium high heat, stirring occasionally. Boil for 5 minutes without stirring. Pour hot syrup over nuts. Break apart with fork. Allow to cool and store in air-tight container.
Vegetable Tray: Combine 1 C water, ¼ C olive, salad or peanut oil, ½ C dry white wine, 2 Tbs each lemon juice and white vinegar, 3 minced garlic cloves, 1 bay leaf, 1 parsley sprig, and 13/4 tsp crumbled dried tarragon. Boil for 5 minutes. Add veggies and simmer until tender. Refrigerate overnight. Suggested vegetables: eggplant, broccoli, cauliflower, celery hearts, carrots, zucchini, asparagus, bell pepper, scallions and radishes.

Roast Goose

Thaw goose if frozen. Put into roasting pan and prick skin. Roast at 375 degrees about an hour or until slightly brown. Lower heat to 325 degrees and roast, basting and pricking skin about every ½ hour, for an additional 25 minutes per lb or until done. Let rest about 15 minutes before carving.

Side Dishes

Braised Brussels Sprouts and Carrots: Sauté 1 lb quartered or halved Brussels sprouts, ½ lb carrots, sliced diagonally and ½ C chopped walnuts together in 1 Tbs olive oil over medium heat until veggies are tender.
Roasted White and Sweet Potatoes: Mix together 2 C each white and sweet potatoes, thinly sliced and coat well with about ½ C salad or olive oil. Roast at 350 degrees for about 45 minutes or until done.
Pork Stuffing: Mix together 12 oz chopped pork or sausage, 1 diced apple, 2 slices fresh white bread crumbs, 2 tsp dried sage, 1 small minced onion, 2 tsp dried parsley together and 1 beaten egg. Put into greased casserole dish. Bake at 350 degrees ½ hour.

Plum Pudding

Melt 30 marshmallows together with ½ c thawed orange juice concentrate and ½ C brandy over low heat, stir occasionally until smooth. Put mixture into bowl and add 4 C graham cracker crumbs, 2 C mixed candied fruit, 1 C currants, 1 C raisins, 1/2 C chopped almonds, 1 tsp cinnamon and ¼ tsp ginger. Cover and refrigerate for at least two days. Heat for ½ hour at 350 degrees. Can be served over ice cream.