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Wassail
On the stove - heat and combine equal parts
Heavy Apple Cider - (not juice)
"Country Style" Orange Juice (lots of pulp)
Stir in Cinnamon and nutmeg to taste
Serve warm with a Cinnamon Stick
Optional - mix in some dark rum if the occasion allows.
Wassail can be made with other liquids than those listed above - red or white wine, tea, pineapple juice, sherry, lemonade, cranberry juice, apricot nectar, even ale.
Spices can also include - cloves, ginger, allspice, cardamom, as well as the traditional cinnamon and nutmeg.
Often it is served with lemon or orange slices floating or roasted apples in the drink. Experiment to find what tastes best to you!
Although it is traditional to serve at Yule, it is truly a harvest celebration drink and can be served anytime from Midsummer on! Enjoy!
By Autumn Spirit
Yule EggNog Bread
Ingredients
4 cups all-purpose, unbleached flour
1/2 cup sugar
1 tsp. salt
3 tbs. butter
1 6 oz. packet Sun Maid Sun Ripened Dried Fruit Bits
Equal amount chopped pecans
1 1/2 cup egg nog
1 pkg. dry yeast, in 1/2 cup warm water
Warm everything to room temperature.
Pitch yeast in warm water, with a pinch of sugar.
Mix flour, sugar, and salt; cut in softened butter.
Mix in fruit and nuts.
When yeast is good and frothy, mix in egg nog and yeast mixture and knead, adding flour as necessary.
Let rise about an hour, punch down dough, form into a ball, and let rise again
Preheat oven to 350.
Bake approximately 30-45 minutes until done.
Sister Blackraven
Yule Gingerbread
A dark traditional ginger bread for the longest night of the year, and a celebration of the rebirth of the Sun.
Ingredients
1 cup dark molasses
1/2 cup hot water
5 tbs butter
1/2 tsp salt
1 1/2 tsp grated fresh ginger
a few pieces candied ginger, diced very fine
1 tsp baking soda
2 cups unbleached all-purpose flour
Preheat oven to 375 degrees
Melt butter in hot water, mix in molasses.
Add flour, salt, ginger and baking soda.
Turn into greased pan, sprinkle with candied ginger.
Bake at 375 degrees for 25-30 minutes.
By Emmet and Dara
Yule Brew
4 parts cinnamon
4 parts allspice
2 parts nutmeg
2 parts lemon peel
2 parts clove
1 part bay
2 parts chamomile
50 parts black tea
Stir together and serve hot or cold.
By Lauren
Spinach Balls Appetizer
1 10 oz. package frozen, chopped spinach
1 cup herb stuffing
2 eggs, beaten
1 clove garlic, minced
8 oz. cream cheese, softened
1/2 cup Parmesan cheese, grated
1 small onion, finely chopped
3 Tbsp. olive oil
Thaw spinach and squeeze out excess water. Combine spinach with all ingredients and mix well. Roll into 1-inch balls and place on a greased baking sheet.
Cook at 350 degrees for 15-20 minutes. Serve warm. You may also freeze these for use later.
Cheesy Corn and Shrimp Chowder Soup
1 16 oz. frozen package sweet corn
1 cup Fontana cheese, grated
1 onion, chopped
1 stalk celery, chopped
2 carrots, peeled and chopped
1 tsp. thyme
2 cups chicken broth
1 tsp. dry mustard
2 Tbsp. butter
1 1/2 pounds medium shrimp, shelled, cut into bite sized pieces
1-cup half-and-half or light cream
Melt butter in a saucepan and saut� onion, celery and carrots for about 10 minutes. Add dry mustard, broth and thyme, and simmer for 10 minutes. Add corn, half-and-half and shrimp and simmer for 10 minutes until shrimp turns pink. Add cheese and stir until melted and serve.
Baby Greens and Pear Salad
3 Bartlett pears, cored and thinly sliced
8 cups baby greens
1 avocado peeled and diced
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 tsp. sugar
1/2 cup fresh basil, chopped
Salt and pepper to taste
Combine olive oil, lemon juice, sugar, basil and salt and pepper together in a cruet and shake well. Place baby greens, pears and avocado together in a large bowl. Just before serving, add dressing and toss.
Stuffed Pork Loin
2 - 12 oz. pork tenderloins
1 cup bread crumbs
1 tsp. sage
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup celery, finely chopped
1 tsp. dried rosemary
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. olive oil
1 1/2 cup beef broth
Heat oil in a skillet and saut�=E9 celery, garlic, onion, sage, rosemary and salt and pepper. Add breadcrumbs and about 1cup of the beef broth to moisten. Cut each tenderloin in half lengthwise without cutting all the way through. Pound meat with a mallet until it is about 1/4 inch thick.
Place equal amounts of stuffing between each loin and roll up securing with string to keep closed. Place stuffed loins seem side down in baking dish and bake for 30 minutes at 375 degrees or until pork is cooked through. Slice into 1/2 inch pieces and serve with sauce recipe to follow.
Sauce:
1/2 cup beef broth
1/2 cup red or green seedless grapes
1/2 cup light cream
1/2 tsp. thyme
1 Tbsp. flour
1/4 cup brandy
Salt and pepper to taste
Place flour, thyme and salt and pepper in a saucepan, slowly add broth and then cream stirring continuously, add brandy and grapes and continue to stir until thickened. Pour over pork slices.
Date Squares
1 cup dates, chopped
2 cups brown sugar
1/4 cup butter, melted
2 eggs, separated
2 tsp. vanilla
1 2/3 cups flour
Place dates and 1/2 cup of the brown sugar in a saucepan and add 1/4 cup of water, heat over high heat until mixture thickens. Set aside. Combine butter, 1/2 cup of the brown sugar, egg yolks, and vanilla, mix well. Slowly add flour mixing constantly.
Pour batter in a greased 8-inch square pan, top with dates. Beat egg whites until stiff peaks form, slowly add 1-cup brown sugar, pour mixture over dates and bake 40 minutes at 350 degrees. Slice into squares and serve.
updated April 16, 2000
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