Winter Solstice - Yule Lore, mingling with more modern traditions of Christmas (Dec. 25)
The date varies from December 20 to December 23 depending on the year in the Gregorian calendar. Yule, (pronounced EWE-elle) is when the dark half of the year relinquishes to the light half. Starting the next morning at sunrise, the sun climbs just a little higher and stays a little longer in the sky each day. Known as Solstice Night, or the longest night of the year, the sun's "rebirth" was celebrated with much joy. On this night, our ancestors celebrated the rebirth of the Oak King, the Sun King, Giver of Life that warmed the frozen Earth. From this day forward, the days would become longer.
My great grandmother came from Wales so Celtic traditions are a part of my celebrating Winter Solstice and the foods traditional served during this time, which can be used in any traditional Christmas dinner.
Pork Roast with Rosemary and Garlic
4 lb pork roast
2 cloves garlic, chopped
Rosemary, dried
Olive oil
Preheat oven to 325F. Place the roast in a pan, then rub the meat first with olive oil and then the chopped garlic and rosemary. Pierce the pork with a knife and stick in some pieces of garlic and rosemary.
Celtic Yule Cakes
2-3 Tablespoons Boiling Water 1/2 Teaspoon Vanilla Extract
3/4 Teaspoon Baking Powder 2 Cups Powdered Sugar
2/3 Cup organic sugar Grated Orange Zest
1 1/3 Cup seedless golden raisins 1 Tablespoon Milk
1 1/4 Cup Flour 1/2 Cup Butter
2 Eggs (Beaten)
Beat eggs, butter, vanilla, orange zest and sugar together. Add flour and baking powder. When well mixed add the tablespoon of milk and seedless golden raisins. Pour into a cupcake lined tin and bake in an oven preheated to 375 degrees for 20 to 25 minutes. In a small bowl blend boiling water and powdered sugar to make the icing. Lace the icing over Celtic cakes in the form of a five-pointed star before serving on Winter Solstice.
Chef Star – Winter Solstice
By Lady Star Hawk