Symbols of Yule:
Yule log, or small Yule log with 3 candles, evergreen boughs or wreaths, holly, mistletoe hung in doorways, gold pillar candles, baskets of clove studded fruit, a simmering pot of wassail, poinsettias, christmas cactus.
Herbs of Yule:
Bayberry, blessed thistle, evergreen, frankincense holly, laurel, mistletoe, oak, pine, sage, yellow cedar.
Foods of Yule:
Cookies and caraway cakes soaked in cider, fruits, nuts, pork dishes, turkey, eggnog, ginger tea, spiced cider, wassail, or lamb's wool (ale, sugar, nutmeg, roasted apples).
Incense of Yule:
Pine, cedar, bayberry, cinnamon.
Colours of Yule:
Red, green, gold, white, silver, yellow, orange.
Stones of Yule:
Rubies, bloodstones, garnets, emeralds, diamonds.
Activities of Yule:
Carolling, wassailing the trees, burning the Yule log, decorating the Yule tree, exchanging of presents, kissing under the mistletoe, honouring Kriss Kringle the Germanic Pagan God of Yule
Spell workings of Yule:
Peace, harmony, love, and increased happiness.
Deities of Yule:
Goddesses-Brighid, Isis, Demeter, Gaea, Diana, The Great Mother. Gods-Apollo, Ra, Odin, Lugh, the Oak King, the Horned One, the Green Man, the Divine Child, Mabon.
I have added a couple of Yule recipes, if anyone has a good Yule recipe feel free to share.
Have fun this Yule it only comes around once a year.
A simple chestnut bread stuffing that you bake separately, not in your turkey.
INGREDIENTS:
- 2 cups chestnuts
- 1/2 cup onion, chopped
- 1 1/2 cups margarine
- 1 lb day-old bread, cubed (2 loaves)
- 3 eggs
- 1/4 cup milk
- 1 tsp salt
- 2 tsp poultry seasoning
- 1/4 tsp pepper
PREPARATION:
Slice the surface of each chestnut. With just enough water to cover, bring to a boil and simmer for 25 minutes until the nuts are tender. Drain, peel and chop coarsely. Preheat oven to 350F. In another saucepan, melt margarine, and add onion, chestnuts and seasonings. Heat until onion is soft. Mix with bread in a baking dish. In another bowl, whisk together milk and eggs, and pour over bread. Bake for 30-45 minutes until the top is crisp
Holiday cookie cutters can turn your gingerbread into a festive treat.
INGREDIENTS:
- 3 cups flour
- 1/2 cup brown sugar, packed
- 1/2 cup butter
- 3 eggs
- 4 tbs milk
- 1/2 cup light molasses
- 2 tbs dark molasses
- 2 tbs ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 2 tsp baking soda
PREPARATION:
Preheat your oven to 375F. Combine all the dry ingredients (except baking soda) in a large mixing bowl. Add 3 tbs of milk into a large saucepan along with the molasses (both) and butter. Melt together over low heat.
Add beaten eggs and flour mixture to the melted ingredients. Dissolve baking soda in remaining 1 tbs of milk, then add to the batter. Pour batter into a greased 10-inch baking pan. Bake for approximately 45-50 minutes, or until a toothpick stuck in the middle comes out clean
A very rich and creamy egg nog recipe, though be careful that it contains raw egg.
INGREDIENTS:
- 6 large eggs
- 3/4 cup sugar
- 1 1/2 cup brandy
- 1/2 cup rum
- 4 cups milk
- 4 cups cream
- 1/2 cup icing sugar
- Nutmeg
PREPARATION:
Separate the eggs, and beat the yolks while slowly adding the sugar. While still beating the mixture, add the brandy, rum and then the milk and half the cream.
Whisk the eggs whites until stiff, then fold into the first mixture.
Serve into 8 glasses. Whip up the remaining cream and icing sugar until nice and thick. Add a dollop of the sweetened whipped cream on top of each glass of nog. Add a sprinkle of nutmeg too.