Winter Solstice & Yule
By Tara Sutphen
Dec 21: The Winter Solstice is a celebration of the heart, vessel of our dreams. Through the darkest time on the planet we are to find solace once again, returning to our inner resting place. Gallantly gazing upon our life’s daily uncertainty and unknowing future. May the earth fold us in comfort away from any harshness. As the light dims we are to harmonize and begin to sincerely replenish our hearts and minds. The pagans called this holiday Yule, where the people of Europe and Scandinavia made festive. It is not considered religious. The pagans were naturalists, such as the Native Americans and other indigenous communities around the world. They followed the course of the sun, the moon and cycles of the seasons for planting food and generally planning survival strategy. As winter comes we recognize our need to rest our minds, hearts and bodies while warming at the hearth. And as we come back out of the darkest day-night of the year and begin to gain more minutes of sunlight and replenishment each day. We linger for a glimmer of light to awaken, reconnecting our spark to life, to the sun and the conviviality of our own beating heart.
Recipes for Winter Solstice & Yule
Hot Apple Cider
Juice Apples or Buy Apple Cider
6 cups Apple Cider
½ tsp whole cloves
¼ tsp ground nutmeg
3 cinnamon sticks
Heat ingredients, simmer, strain & serve hot
Hearty or Veggie Stew
1 ½ pounds Beef stew meat
Vegetable Broth (for Vegetable stew)
¼ c. flour
Add tomatoes, carrots, potatoes, onion
1 tsp thyme
2 tbsp mustard
Cook until meat is cooked and vegetables are tender
This can be a vegetarian dish if you prefer
1-1/2 pounds carrots, sliced or 1 package (20 ounces) frozen sliced carrots, thawed
1 cup mayonnaise
1 tablespoon grated onion
1 tablespoon prepared horseradish
1/4 cupshredded cheddar cheese (optional)
2 tablespoons crushed crackers (rice optional)
- Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish.
In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 tablespoons butter
3 cups stuffing mix
3 cups cubed cooked turkey
2 cups fresh baby spinach
1/2 cup dried cranberries
3/4 cup shredded cheddar cheese
Preheat oven to 350°. In a large saucepan, bring broth and butter to a boil. Remove from heat. Add stuffing mix; stir until moistened. Stir in turkey, spinach and cranberries.
Transfer to a greased 11×7-in. baking dish. Sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted.
6 c. diced yellow squash or zucchini
Butter or oil
Add into casserole dish
Bake 325* bake until squash is tender 20-45 mins
Alternative added ingredients into squash casserole
Yule Log Cake
10×15 inch jelly roll pan – line with parchment paper & butter the paper.
Pre-heat oven 400*
4 eggs room temperature
2/3 c. sugar — 7 minutes beat eggs while adding sugar 1 tbsp at a time
Add sifted flour ½ c, to batter – stir don’t beat
Add other ½ c. of flour – stir
Pour into pan – BAKE 10 min. Do not overcook
While hot- put cake into clean dish towel sprinkled with powdered sugar so it doesn’t stick.
Remove parchment paper, still warm – roll the cake with the dishtowel in. Let cake cake cool.
Unroll cake – spread desired filling, jam, or frosting onto cake and re-roll cake.
Frost outside & decorate, Refrigerate to set overnight