Traditional pagan recipes for the winter solstice revolve around celebrating the changing of seasons and the return of light. Pagan rituals often focus on honoring nature and the natural cycles of the earth, and the winter solstice marks the longest night of the year and the beginning of winter. **One popular dish for the winter solstice is spiced cider**, which can be made by simmering apple cider with spices like cinnamon, cloves, and nutmeg. This warm and fragrant drink represents the warmth and abundance of the hearth and is often enjoyed during solstice celebrations. **Another popular recipe is a Yule log cake**, which is made by rolling a sponge cake into a log shape and decorating it with chocolate bark, meringue mushrooms, and powdered sugar to resemble a log. The Yule log cake symbolizes the importance of light and warmth during the darkest time of the year.
2. Imbolc: Cheesemaking with dairy from local farms (both goat cheese and cow milk cheese)
Fall Equinox Apples are abundant in our ecosystems in the fall, and we make it a point to create a number of apple-themed dishes such as pies, homemade applesauce, and even start apple vinegar or ciders. Another one at Samhain and into the winter solstice is Sassafras tea; which Appalacian folk traditions use to thicken the blood for the cold and dark times ahead.
The Yule log cake symbolizes the importance of light and warmth during the darkest time of the year. **Mulled wine** is also a common drink during winter solstice festivities. This warm beverage is made by simmering red wine with spices like cinnamon, cloves, and orange peel.
Winter Solstice/Yule Recipes 2011……
Merry Meet friends! I can’t believe that the Solstice is just a few days away and Christmas right behind! I’m not as ready as I’d like to be. Some shopping yet to do, grocery and gifts, and lots of wrapping to do! But my cards are done, most of the shopping is done, menu is planned, some cookies have been baked and I’ll hopefully get my altar done this weekend. I need to pick up a couple more things for it. I have been pretty under the weather for too many weeks, and that is slowing me down quite a bit :(. While I’m relaxing tonight, I thought I’d post some recipes that we love to have for our holiday dinner..no matter which one you celebrate! Our weather here has been so so…pretty gloomy, quite a bit of rain, and quite warm..or really cold. I’d love to see some snow. We have had a night or two of flurries but nothing sticking yet. I’m so anxious to see a good amount of snow on the ground!
I’m sitting by the fire tonight, having a glass of wine, and dealing with some emotions from a sad day. One of my sisters…a Witch sister..suffered the loss of her dear husband yesterday. My heart is broken for her… as are the hearts of All of her circle of friends. We are sad for her, worried for her and want so badly to be there for her. Such a helpless feeling when there is distance between our homes. But there is no distance between our hearts and our love for her..and we are sending her love, comfort and strength to help her through this very sad, difficult time. Blessed Be Cheryl. I love you.
So, to move on with the recipes. I’ll start with my Winter Solstice altar recipes…I especially love these! Many of my favorite scents are during this time of year. Pine, Cedar, Orange, Cinnamon, Clove….yummy! I’ll be making these up soon to enjoy at my altar!
Winter Solstice Oil Blend
2 drops Juniper
2-3 lumps finely ground Frankincense
This is really a wonderful blend. Add a piece of clove or cinnamon stick or allspice berry to really spice it up. It smells so so good! I just want to take a bath in it!! LOL
Winter’s Night Yule Incense
2 parts Juniper berries
2 parts mugwort
1 part pine resin
1 part evergreen leaves
1 part chopped sweetgrass
1/2 part ground cinnamon
I have altered this recipe a bit. It called for Laurel leaves which in my area are not to be found. And I just had to add the cinnamon..it’s a must 🙂 You can also add allspice, anise stars (which I love!) and cloves again. Just grind everything really well..and it will burn great and smell like gingerbread on a holiday tree! 🙂
Ok..on to the good stuff for your Santa belly!
Rum Spiced Egg Nog
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Directions
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving
*The “cooked” eggs make this a safer dish from the raw eggs version. Also…if you like…use 1/2 light rum and 1/2 spiced rum for an even better treat!
Spiced Wassail
2 quarts apple cider
1 1/2 cups orange juice
3/4 cup pineapple juice
1 tablespoon brown sugar
1/2 teaspoon lemon juice
2 cinnamon sticks (3 inches)
1 dash ground cinnamon
1 dash ground cloves
Directions
In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes. Discard cinnamon sticks. Serve hot in mugs.
Sugar and Spice Nuts
2 tablespoons water
3 cups walnut halves
2 cups pecan halves
1 cup whole unblanched almonds
2 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons grated orange peel
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves
Directions
In a mixing bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat. Combine the remaining ingredients. Add to nut mixture and stir gently to coat. Spread into two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 300 degrees F for 20-25 minutes or until lightly browned, stirring every 10 minutes. Cool. Store in an airtight container.
Cranberry Meatballs
*A family favorite..we make them often and often double the batch!
Meatballs:
2 lbs ground beef
1 cup crushed corn flakes
1/3 cup dried parsley
1/2 tsp garlic powder
2 TB dried minced onion
Mix all ingredients well and form into meatballs..cocktail sized. Place on a jelly roll pan or 2- 9″ x 13″ baking dishes.
Sauce:
1 – 16oz can cranberry jelly roll
1- 12oz bottle chili sauce
2 TB brown sugar
1 TB lemon juice
Blend together. Pour over meatballs. Bake at 350* for 30 mins.
* I then put these in a warm slow cooker for serving.
Reuben Spread
*Another family favorite!
16ozs shredded swiss cheese
16ozs shredded cheddar cheese
28oz jar Saurkraut, drained
8ozs chopped corned beef (I use Buddig)
1 1/2 cups Hellmans mayo
Mix all ingredients well. Place in a greased 9″ x 13″ baking dish. Bake @350* for 45mins to an hour til brown & bubbly. Serve on rye on pumpernickel party rounds and put out a dish of Thousand Island Dressing 🙂 *This will get inhaled…I promise!! Great warmed up the next day ..if you have any leftover 🙂
This ham recipe beats the honey hams you go buy!
Tangy Honey Glazed Ham
1 (10 pound) fully-cooked, bone-in ham
1 1/4 cups packed dark brown sugar
1/3 cup pineapple juice
1/3 large orange, juiced and zested
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves
Directions
Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.
Cheesy Potato Casserole
*So easy and So good!
1 bag frozen shredded hash browns (slightly thawed so they will spread)
1/2 pint whipping cream
2-3 cups shredded cheddar cheese
Grease a 9″ x 13″ baking dish. Layer potatoes then cheese, then potatoes and cheese again.
In a small saucepan, melt butter into whipping cream, stirring so it won’t burn and mix well. Pour over potatoes and cheese layers.
Bake at 350* for 45 mins or until cheese is melted and browning a bit.
Apple Gingerbread Cobbler
14 oz package Gingerbread cake mix, divided
1/4 cup brown sugar, packed
1/2 cup butter, softened & divided
1/2 cup chopped pecans
2- 21oz cans apple pie filling
Mix together 2 cups gingerbread mix and water until smooth; set aside. Stir together remaining gingerbread mix and brown sugar. Cut in 1/4 cup butter until mixture is crumbly. Stir in pecans and set aside.
Combine pie filling and remaining 1/4 cup butter in a large saucepan; cook, stirring often, for 5 mins over med heat. Spoon apple mixture evenly into a greased 11″ x 17″ baking pan. Spoon gingerbread mix over apples, then sprinkle with pecan crumb mix.
Bake at 375* for 30-35 mins. Serve warm with ice cream! Yummy!!
Be sure to add lots of fresh veggies and fruits or a salad to round out all the rich, spicy foods. Finish off with a delicious coffee with Baileys!!
You won’t find that all of these recipes contain something from the list of correspondences for Yule. But many of these, as I said, are family favorites I wanted to share. At my house, we split up the dishes..everybody brings something..so it’s a lot less work for me and I have more time to enjoy the day!
One thing to remember when you are so busy cooking….is to take the time to put lots of intention into your cooking. Put love, joy, abundance, harmony, peace and goodwill into your dishes. Throw in your favorite spices to add the magickal elements you can draw from them. Put on holiday music or your favorite holiday movies. Dance, sing, talk with family, have a glass of wine or eggnog. Keep it simple and you will enjoy it too. Your family will love your efforts and everyone will enjoy the good food! Happy Cooking!!
“So the shortest day came, and the year died,
And everywhere down the centuries of the snow-white world
Came people singing, dancing,
To drive the dark away.
They lighted candles in the winter trees;
They hung their homes with evergreen;
They burned beseeching fires all night long
To keep the year alive,
And when the new year’s sunshine blazed awake
They shouted, reveling.
Through all the frosty ages you can hear them
Echoing behind us – Listen!!
All the long echoes sing the same delight,
This shortest day,
As promise wakens in the sleeping land:
They carol, fest, give thanks,
And dearly love their friends,
And hope for peace.
And so do we, here, now,
This year and every year.
Welcome Yule!!”
– Susan Cooper, The Shortest Day
Blessed Yuletide Season, Autumn
Sources: My recipes, some from the internet. Pictures from the internet.
Winter Solstice Oil Blend
Mulled wine represents the transformation of the earth as it goes through a period of rest and regeneration during the winter months. **Traditional pagan recipes for the winter solstice often include hearty and warming dishes** such as roasted meats and root vegetables. These dishes are meant to provide sustenance during the cold winter months and celebrate the abundance of the earth. **Finally, a popular dessert for the winter solstice is gingerbread**, which is often shaped into festive figures like stars and snowflakes. Gingerbread represents the warmth and comfort of home and is often decorated with icing and other edible decorations. Overall, traditional pagan recipes for the winter solstice focus on incorporating seasonal ingredients and flavors to celebrate the changing of seasons and the return of light. These recipes are not only delicious but also hold deep symbolic meaning for pagan communities as they honor the natural cycles of the earth..
Reviews for "From Darkness into Light: Traditional Pagan Dishes for the Winter Solstice Celebration"
1. Mary - 2 stars - I was really excited to try some pagan recipes for the winter solstice, but this book was a major disappointment. The recipes seemed outdated and not at all appetizing. It felt like the author didn't put much effort into curating a collection of unique and flavorful dishes. I ended up finding more inspiring recipes online instead. I wouldn't recommend this book if you're looking for something creative and delicious.
2. John - 1 star - I found "Traditional pagan recipes for the winter solstice" to be a complete waste of money. The recipes were vague and poorly written, making it difficult to understand the steps and measurements. Some ingredients were also hard to find or not readily available, making it impossible for me to even attempt cooking these dishes. The book lacked clear instructions and failed to deliver on its promise of authentic pagan recipes. Save your money and look for better sources online.
3. Lisa - 2 stars - As someone interested in pagan traditions and cooking, I was excited to delve into this book. Unfortunately, I found it lacking in both areas. The recipes seemed uninspired and lacked the depth of flavors that I was expecting. Additionally, the book lacked any background or history on the recipes and their pagan origins, which was disappointing. I would have loved to learn more about the cultural significance of these dishes. Overall, this book fell short of my expectations and I wouldn't recommend it to others.