Yule - Christmas - Winter Solstice, typically falls between December 21st and December 22nd, in the Northern Hemisphere and occurs in the Southern Hemisphere between June 21st - 22nd and the Celtic celebrations may vary from year to year depending on when the Sun reaches the southern most point in its yearly cycle. Yule celebrations are believed to be connected to the original celebrations of Yule with the Wild Hunt (the Norse god, Odin) and the pagan Anglo-Saxon Modraniht/Modranicht (Mother's Night) and the Roman celebration of Saturnalia. Yule also marks the longest night of the year.
Winter Solstice is a time for gathering in darkness and honouring and celebrating the return of light and the rebirth of the Sun. It also marks the beginning of Winter with the shortest day and the longest night of the year and because of that the days grow longer. Darkness begins to diminish as the returning light brings hope and promise. As the days become longer think perseverance, transformation and renewal as the increase of daylight will lift your spirit with hope of what lies ahead, Spring.
Christmas, December 25th to December 27th, is linked with Winter Solstice and most customs, lore, symbols and rituals are similar.
Other festivals or celebrations that occur in and around this time include: Yuletide (Various/Germanic/Northern European, Dec 21st-Jan 1st), Wren Day/Wren's Day (Irish), Alban Arthan (Celtic/Druidic), Finn's Day, Festival of Sol, Great Day of Cauldron, Festival of Growth, Wassailing, Mari Lwyd (Welsh), Koliada/Koleda (Slavic), Lohri (Punjabi), Julebord or Julebukking (Scandinavian), Yalda Night/Chelle Night (Iranian), Hanukkah (Jewish, Dec 10th -18th), Kwanzaa (African-American Dec 26th-Jan 1st), Las Pasadas (Spanish, Dec 16-24), Soyal (Zuni and Hopi, Dec 20-22) and Saturnalia (Ancient Roman, Dec 17-23). Other traditions or customs such as Krampus, Mummer's play, First-foot, Wishing Tree, Yule Goat, Polaznik, and Jaslickari are also observed and connected to Yule, Winter Solstice, Christmas and or New Years.
With it's distinct orange chocolate flavour, this Chocolate Orange Marble Cake honours Yule, Christmas and Winter Solstice celebrations perfectly, with the marble effect representing both the dark and light half of the year and the coming together of the return to light.
Happy Christmas and Holidays, Merry Yule, Yule tidings and Winter Solstice to all!
Chocolate Orange Marble Cake
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1 cup (225 grams) soft unsalted butter
1 cup (225 grams) white sugar
4 large eggs
1 and 2/3 cups (225 grams) self raising flour
3 tablespoons milk
zest and juice of 1 large orange
3 tablespoons cocoa powder
FOR DECORATING:
1 cup semi sweet chocolate chips
diced candied orange peel
Grease and lightly flour a 2 lb loaf tin and line the bottom with baking parchment. Set aside.
Preheat oven to 350ºF (180ºC/160ºfan/Gas Mark 4).
In a large bowl beat together the butter, sugar and eggs with an electric hand held mixer until pale and fluffy. Add the flour, orange zest and milk and mix until combined and lump free, then add the juice from the orange and blend together.
Place half the batter into another bowl, add the cocoa powder to it and stir until blended together.
Spoon alternating dollops of the batters into the prepared cake tin, then use a knife or a skewer to swirl through the batter to create a marble pattern. Do not overmix or the marble pattern may not be as noticeable when baked. Smooth the top.
Bake in the preheated oven for 45 to 55 minutes until golden brown and a toothpick inserted into the centre comes out clean. Allow the cake to cool in the tin on a wire rack. Once cool, carefully remove cake from tin and place on a plate that's been dusted with icing sugar. Using a microwave safe bowl, slowly melt the chocolate chips in the microwave or in a heat proof bowl over lowly simmering water until smooth. Spread over the top of the cake and sprinkle with the candied orange peel. Allow the chocolate to set before slicing.
Yule - Winter Solstice, typically falls between December 21st and December 22nd, in the Northern Hemisphere and occurs in the Southern Hemisphere between June 21st - 22nd and the Celtic celebrations may vary from year to year depending on when the Sun reaches the southern most point in its yearly cycle. Yule celebrations are believed to be connected to the original celebrations of Yule with the Wild Hunt (the Norse god, Odin) and the pagan Anglo-Saxon Modraniht/Modranicht (Mother's Night) and the Roman celebration of Saturnalia. Yule also marks the longest night of the year.
Winter Solstice is a time for gathering in darkness and honouring and celebrating the return of light and the rebirth of the Sun. It also marks the beginning of Winter with the shortest day and the longest night of the year and because of that the days grow longer. Darkness begins to diminish as the returning light brings hope and promise. As the days become longer think perseverance, transformation and renewal as the increase of daylight will lift your spirit with hope of what lies ahead, Spring.
Christmas, December 25th to December 27th, is linked with Winter Solstice and most customs, lore, symbols and rituals are similar.
Other festivals or celebrations that occur in and around this time include: Yuletide (Various/Germanic/Northern European, Dec 21st-Jan 1st), Wren Day/Wren's Day (Irish), Alban Arthan (Celtic/Druidic), Finn's Day, Festival of Sol, Great Day of Cauldron, Festival of Growth, Wassailing, Mari Lwyd (Welsh), Koliada/Koleda (Slavic), Lohri (Punjabi), Julebord or Julebukking (Scandinavian), Yalda Night/Chelle Night (Iranian), Hanukkah (Jewish, Dec 10th -18th), Kwanzaa (African-American Dec 26th-Jan 1st), Las Pasadas (Spanish, Dec 16-24), Soyal (Zuni and Hopi, Dec 20-22) and Saturnalia (Ancient Roman, Dec 17-23). Traditions or customs such as Mummer's play, First-foot, Wishing Tree, Yule Goat, Polaznik, and Jaslickari are also observed and connected to Yule, Winter Solstice, Christmas and or New Years.
To honour Yule and Winter Solstice celebrations and or Christmas I made a Fig and Raisin Tea Loaf. Lovely with lashing of butter or rum butter, if you prefer and a spirited beverage to toast all things merry and bright.
Pine Honey Cookies
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1 cup (2 sticks) butter, soft room temperature
1 cup packed dark brown sugar
1/2 cup pine honey
2 eggs, room temperature
1/2 teaspoon vanilla extract
3 1/2 cups unbleached all purpose flour
2 teaspoons baking soda
walnut pieces for decorating
Preheat oven to 350ºF (180ºC). Line a baking sheet with baking parchment.
Add the flour and baking soda to a medium bowl and whisk together.
In a large bowl cream together the butter and brown sugar until light and fluffy. Add the pine honey, eggs and vanilla extract and blend well.
Gradually add the flour mixture to the butter sugar mixture, stirring until well combined and a soft dough has formed. Do not worry the dough will be soft and a bit sticky. Using floured hands roll the dough into balls the size of a large walnut. Place on the prepared baking sheet and using the bottom of a smooth glass dipped in flour, gently press down each dough ball. You may cover and chill the dough for an hour, if you find the dough too soft to handle however I have never had to do this. Place a walnut piece on top of each.
Bake for 8 to 12 minutes or until lightly golden, no imprint remains when toughed and the bottoms are evenly browned. Remove from the baking sheet and allow to cool on wire racks. Repeat until all the dough has been used up.
Christmas Eve was quiet and although we had a few last minute errands the temperature was cold and kept us indoors for the evening, so ordering from our favourite Chinese restaurant was a must.
Christmas morning we woke to a light snowfall and a slice of Métis cranberry bread, topped with a coconut whip cream and a dusting of cinnamon sugar... and a couple of Bucks fizz to toast the day and family.
No lunch was needed after breakfast, nibbles and Buck's fizz. An early dinner did nicely, traditional turkey dinner with trimmings of herbed mashed potatoes, carrots with squash, savoury stuffing and mushy peas with lashing of gravy and cranberry sauce. White wine was our beverage of choice for the meal and although not the typical wine option, most often it is red, it accompanied well with crisp refreshing notes.
Dessert was Fortnum and Mason's Magnificent Plum Pudding... and it was gloriously magnificent! Decadent, rich and seasonally moist and flavourful, it was divine. It was, the most flawless way to end Christmas dinner.
Boxing Day was shared with friends and guests. A midday brunch fare that consisted of homemade bacon and bean soup, a selection of cheese and biscuits, pickled onions and beets, Tuscan herbed olives, munchies of Mackie's crisps in turkey dinner and Boxing Day curry, corn chips and Baba Ghanoush for dipping, savoury nibbles, toasty cheese sticks, my baking, Border's section of chocolate biscuits and a delightful Pandan cake. Wine along with non alcoholic drinks were served as the conversation and laughter flowed.
... and of course our Christmas would not be complete without our annual Fortnum and Mason order. A lovely selections of teas, biscuits, crackers, coffee, mustard, honey, jams, pickle and savouries to see us through the coming year.
Yule - Winter Solstice - typically falls between December 21st and December 22nd, in the Northern Hemisphere and occurs in the Southern Hemisphere between June 21st - 22nd and the Celtic celebrations may vary from year to year depending on when the Sun reaches the southern most point in its yearly cycle. Yule celebrations are believed to be connected to the original celebrations of Yule with the Wild Hunt (the Norse god, Odin) and the pagan Anglo-Saxon Modraniht/Modranicht (Mother's Night).
Winter Solstice is a time for gathering in darkness and honouring and celebrating the return of light and the rebirth of the Sun. It also marks the beginning of Winter with the shortest day and the longest night of the year and because of that the days grow longer. Darkness begins to diminish as the returning light brings hope and promise. As the days become longer think perseverance, transformation and renewal as the increase of daylight will lift your spirit with hope of what lies ahead, Spring.
Christmas, December 25th to December 27th, is linked with Winter Solstice and most customs, lore, symbols and rituals are similar. Other festivals or celebrations at this time include: Yuletide (Various/Germanic/Northern European, Dec 21st-Jan 1st), Wren Day/Wren's Day (Irish), Alban Arthan (Celtic/Druidic), Finn's Day, Festival of Sol, Great Day of Cauldron, Festival of Growth, Koliada/Koleda (Slavic), Lohri (Punjabi), Julebord (Scandinavian), Yalda Night/Chelle Night (Iranian), Hanukkah (Jewish, Dec 10th -18th), Kwanzaa (African-American Dec 26th-Jan 1st), Las Pasadas (Spanish, Dec 16-24), Soyal (Zuni and Hopi, Dec 20-22) and Saturnalia (Ancient Roman, Dec 17-23).
Making a batch of Irish Coffee Muffins is a marvellous way to celebrate Yule and Winter Solstice. Happy Yule, Winter Solstice, Holidays and Christmas to all!
Irish Coffee Muffins
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2 cups unbleached all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon British mixed spice
1/2 teaspoon salt
1 egg, beaten
1/2 cup melted butter
1/2 cup of heavy cream, unwhipped
1/2 cup coffee liqueur
1/4 cup Irish whiskey
Preheat oven to 400ºF (200ºC)
Line muffin tin cups with paper liners or silicone baking cups.
In a large bowl sift together the flour, sugar, baking powder, British mixed spice and salt.
Stir in the beaten egg, heavy cream, coffee liqueur and Irish whiskey until moistened. Fill the prepared muffin cups. Sprinkle the tops with cinnamon sugar. Bake in the preheated oven for 15 to 20 minutes or until done.
Sprinkle delicately with icing sugar before serving.
A new Chinese restaurant opened in our neighbourhood so we decided to order a takeaway from there as our Christmas Eve meal. It was lovely, absolutely delicious and a filling meal and the fortune cookie fortunes were spot on!
Boxing Day was again, paired down as we mostly kept to ourselves and another day of extremely cold weather had us all tucking into a hearty homemade winter vegetable stew with homemade garlic herb crostini's, a selection of meat, cheeses, olives and crackers, mixed nuts, assorted dried tropical fruit, haggis crisps and pretzel sticks a selection of my baking and Walker's mince pies, had us nibbling and noshing for most of the midday and evening.
... and of course our annual holiday Fortnum and Mason order. A lovely selection of jams, marmalades, sauces, vinegars, sparkling teas, biscuits, crackers, chocolate, delicate mincemeat pies, bonbons, sweet meats, cooking herbs and spices, mushroom pate, mustards, and teas to see us through another year.
This is one of the most easiest cakes to create this season and best if made ahead of time. Gingerbreads need little mixing and require a slow oven temperature as they burn very readily. Gingerbread may vary by adding raisins, nuts, peel, coconut, chopped dates, cherries or candied ginger or melted unsweetened chocolate to the batter. This gingerbread cake is a bit on the traditional side with its delicately spiced and molasses flavour; however by adding a not so traditional ingredient, such as rum, subtly heightens its rich warm flavour and gives a nice twist to gingerbread cake. If rum doesn't appeal trying adding brandy for a more subtly sweet taste.
Rum Gingerbread Cake
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1/2 cup butter, softened
1 cup packed brown sugar
2 tablespoons good quality Rum
1/2 cup molasses
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking powder
2 cups unbleached all purpose flour
2/3 cup hot water
1 teaspoon soda
Preheat the oven to 325ºF. Grease and flour a square baking tin and line the bottom with baking parchment paper.
In a large bowl, cream together the butter and sugar. Add the rum, molasses, salt, nutmeg and cinnamon.
In a small bowl place the one level teaspoon of baking soda carefully pour the hot water over it and add to the butter mixture.
Sift together the flour, baking powder and ground ginger into a medium bowl. Add the flour mixture to the butter mixture and add the eggs, well beaten. Beat well.
Spoon the mixture into the prepared baking tin and bake in the preheated oven for about 30 to 40 minutes or until the middle springs back when gently touched by your fingers. Allow to cool in the tin on a wire rack. May be served as is or with lashings of custard, whipped cream, chocolate sauce, caramel sauce, sweet brown butter sauce or served with a light dusting of icing sugar as pictured.
Yule - Winter Solstice - typically falls between December 21st and December 22nd, in the Northern Hemisphere and occurs in the Southern Hemisphere between June 21st - 22nd, and celebrations may vary from year to year depending on when the Sun reaches the southern most point in its yearly cycle. At this time it marks the beginning of Winter and celebrates the rebirth of light and the Sun. It also marks the longest night of the year and because of that the days grow longer as we emerge from the depths of darkness. The darkness begins to diminish and the return of light... the Sun, brings hope and promise.
As the days become longer think perseverance, transformation and renewal as the increase of daylight will raise and lift your spirit with hope of what lies ahead... Spring.
Christmas, December 25th to December 27th, is linked with Winter Solstice and most customs, lore, symbols and rituals are similar. Other festivals or celebrations at this time include: Alban Arthan, Finn's Day, Festival of Sol, Yuletide, Great Day of Cauldron and Festival of Growth.
Herbs, plants and flowers associated with Yule are: Rosemary, Juniper, Sage, Evergreen, Oak, Yew, Holly, Mistletoe, Poinsettia, Frankincense and Sandalwood. Animals are stags, wolf, hawks, squirrels, wrens and robins. Yule colours are red, green, white, gold, silver, orange and yellow. Foods associated with Yule are: roasted turkey, pork, dried fruit, gingerbread, cookies, apples, pears, mulled wine, and spiced cider.
Activities to celebrate Yule on your own or with family and friends are: carolling, wassailing, burning the yule log, make a seasonal yule wreath, send greetings, story telling, donate food and clothing, put bird feeders up to help them supplement their food during the cold wintery months, light candles in Yule colours, meditate and cook or bake a Yuletide recipe.
The history of Yule Cake seems to date back before medieval times. Celtic Brits and Gaelic Europeans would gather to celebrate and welcome Winter Solstice. There would be great feasts and much celebrating honouring the return to light, when the days start to become longer.
Happy Yule... Winter Solstice and Christmas to all!
Celtic Yule Cakes
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1 1/4 cups flour
3/4 teaspoon baking powder
1 1/3 cup sultanas
1/2 cup butter, softened
2 eggs, beaten
2/3 cup white sugar
1/2 teaspoon vanilla extract
grated orange zest from 1 orange
1 to 2 tablespoon milk
Icing:
2 cups icing sugar
2 to 3 tablespoons boiling water
In a bowl blend the icing sugar and boiling water together to make an icing.
Preheat the oven to 375ºF.
Generously grease and flour cupcake or muffin tin cups or alternatively line the cups with baking liners.
In a medium bowl combine the flour, baking powder and sultanas. Stir together. Set aside.
In a large bowl beat together the butter, eggs, sugar, vanilla and orange zest. Add the flour mixture. Stir and when mixed together add the tablespoon of milk, add more milk, one tablespoon at a time, if needed.
Pour or spoon into the prepared baking cups. Smooth the tops. Bake for 20 to 25 minutes. When done transfer cakes to a wire rack and allow to cool. Once cooled prepare the icing and lace over the Celtic cakes in the form of a five pointed star.
According to Alpine folklore Krampus appears in towns on the night of December 5th, known as Krampusnacht or Krampus Night. Krampus is a horned figure who scares children during the Christmas season who have misbehaved. It is said that he works along side Saint Nicholas and apparently the two, Krampus and Saint Nicholas, visit children on the night of December 5th and Saint Nicholas rewards the well behaved children with gifts of chocolate, nuts, dried fruit and oranges while the badly behaved children receive a punishment from Krampus.
The origins of Krampus are unclear although it is believed that Krampus originated in Germany and his named comes from the German word Krampen meaning "claw". There are Krampus parades and in Austria there is the Krampuslauf known as the Krampus run, where participants dress up as Krampus and try to scare the audience with their antics. Krampus was thought to have been apart of pagan rituals for winter solstice and according to myth and legend, he is the son of Hel, the Norse god of the underworld. Over the years Krampus has become associated with Christmas despite all the efforts made by the Catholic church to ban him. Most recently Krampus has become more globally known with parades, films, books, cards, artwork and tree ornaments; making his way into pop culture and North America.
Christmas Eve: We couldn't do our usual festive celebrations so ordered a meal in from our favourite local Chinese restaurant. Packed with vegetables, noodles, rice, spicy beef and lemon chicken this was a delicious way to start the holiday off.
Opting to skip lunch and have an early dinner; our holiday meal was traditional and simple, oven roasted turkey with roasted vegetables (parsnips, carrots, potatoes and yams) steamed Brussels sprouts and homemade stuffing. All with lashings of gravy! Dessert was the Pepper Cake and or a selection of my baking.
Boxing Day: Not being able to spend Boxing Day how we usually do, I put on a more modest spread for us, homemade herb and garlic tomato soup, roasted vegetable galette, a selection of cheese and crackers, selection of sliced meats, pickles, olives, dried fruit, spiced nuts, corn chips, Glenfiddich mincemeat pies and a selection of my baking. This held us throughout the day and into the early evening.
... and as usual we did our Fortnum and Mason order. A lovely selection of mustards, honey and jams, chocolate covered oranges, peppermints, tea, coffee, biscuits, crackers, fizzy tea and mulled wine spices, to be enjoyed throughout the coming year.
Hope everyone had a nice holiday, as possible. Ours was restful and quiet.
- JD
I never really try and do baking in the days leading up to Christmas however as time goes on I have relaxed and relish in creating one more delicious slice of comfort to share for the holiday season. These cranberry rosewater shortbread are divine and although Christmas and the holiday season is different this year; these are the perfect last minute fragrant baking to centre and revive oneself during such time. Each buttery morsel is packed with dried cranberries and the subtle delicate fragrance of rosewater. Just add rosewater to the butter and blend together before adding to the dry ingredients and add and stir the chopped dried cranberries into the dry ingredients before adding the infused butter, to a shortbread recipe.
Although we will be celebrating in a more subdued smaller way, I continued with our Christmas traditions, regardless, because whatever this holiday season is I wanted to look forward rather than look back and be in the moment now more than ever. Togetherness and closeness, which may have been taken for granted in previous seasons, is in the hearts and minds of everyone now, and will have to be creatively sought and shared in other ways. Giving thanks and remembering those who are no longer with us as we share warm holiday reflections with a return to light, love and peace.
Wishing everyone, Happy Yule and the Merriest of the Merry, as possible. - JD
