Yule ~ Christmas ~ Winter Solstice and Chocolate Orange Marble Cake

 

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

------------------------------------------------------------------------------------

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 ~ Christmas and Fig and Raisin Tea Loaf

 

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. 

Fig and Raisin Tea Loaf

-------------------------------------------------------------------------

makes one 2 lb. loaf

1 2/3 cups unbleached all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup dark brown sugar

1 teaspoon British mixed spice

1/2 cup dried figs, chopped

1/2 cup chopped walnuts, optional

2/3 cup golden raisins

1/2 cup light olive oil

2/3 cup milk, plus extra if needed

Preheat oven to 325ºF (170ºC). Grease and lightly flour a 2 lb loaf tin. Line the bottom with baking parchment.

In a large bowl, add the flour, baking powder, baking soda, brown sugar, British mixed spice and whisk together. Then add the chopped figs, chopped walnuts and golden raisins. Stir to combine. Make a well in the centre of the dry ingredients and pour the oil and milk and stir until just moist. If you notice that the batter is a bit dry just a tablespoon or two more of milk, blending one at a time until the batter becomes a good dropping consistency.

Spoon the batter into the prepared loaf tin and smooth the top. Sprinkle with chopped walnuts, raisins and a light dusting of vanilla sugar. Bake for 50 to 60 minutes in a preheated oven or until firm to the touch and a knife or skewer inserted into the middle comes out clean. Cool the loaf in the tin on a wire rack for 10 minutes, then carefully remove from the tin and allow to cool completely on the wire rack. Sprinkle with icing sugar before serving. 

Pine Honey Cookies

 

Although these are a joy to make, they do hold bittersweet memories, as they were one of my mum's favourite cookies and throughout the years steadily becoming one of my favourite festive cookies too. The surprisingly delicate flavour of pine honey adds a touch of yule earthiness to these soft sweet biscuits.   

Pine Honey Cookies

------------------------------------------------------------------------------

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. 

Mincemeat Galette

Festive mincemeat in a delicate flaky free form dessert that has all the seasonal taste of its traditional counterpart. With the addition of a shortbread crumble topping brings two holiday traditions, mincemeat and shortbread together, in one festive treat. Yuletide scrumptiousness in every blissful slice. 

  

Mincemeat Galette

----------------------------------------------------------------------------

Pie Crust:

1 3/4 cups unbleached all purpose flour

1 teaspoon salt

1/2 cup light olive oil

3 tablespoons cold water

1 tablespoon white vinegar

In a large bowl, whisk together the flour and salt. Add the olive oil and blend together with a fork until the mixture resembles an oatmeal texture. Sprinkle in the cold water and vinegar and mix together to form a soft dough. You may have to add more water, 1 tablespoon at a time, if you find the dough some what dry, you want a soft but not sticky dough. Gather the dough and press into a ball. Roll out between sheets of wax paper. Invert the rolled dough onto a parchment lined baking tray and gently remove the wax paper.   

Notes: you may use a ready made pie crust, if you wish, just follow package instructions. 

Shortbread Crumble:

---------------------------------------------------------------------------

1 1/2 cups flour 

1 cup rolled oats

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sugar

3/4 cup (1 and 1/2 sticks) butter, melted

2 teaspoons almond extract

In a large bowl combine the flour, oats, baking soda, salt, sugar, butter and almond extract. Beat with an electric mixer at low speed for 1 to 2 minutes, or alternately blend with wooden spoon or fork, until the mixture is crumbly. 

Notes: you may add grated orange or lemon rind to the crumble mixture for added flavour. 

Mincemeat Filling: Either make your favourite mincemeat filling or use a ready made mincemeat filling, which is what I do, to save time. This year, I used Marks & Spencers Brandy & Clementine Mincemeat although Robertson's Mincemeat is my go to mincemeat filling. Both are vegetarian and suitable for vegans.   

Preheat oven to 350ºF (180ºC). Line a baking tray with parchment paper if using wax paper to roll the pie pastry out. 

Make the Pie Crust (see above recipe): Roll the pastry between pieces of wax paper or you can roll between pieces of parchment paper. If using parchment paper gently glide the rolled pie pastry with the parchment paper underneath onto a baking tray and trim the edges of the parchment paper to fit the baking tray.  

Spread 510 grams (2 1/2 cups) of mincemeat filling over the rolled out pastry, leaving about a 1 - inch gap around the edges. Carefully fold the sides inward to form an edge. Overlapping is fine.

Make an egg wash: mix 1 egg beaten with a tablespoon of water. Using a pastry brush, brush the folded edges with the egg wash. 

Make the Shortbread Crumble (see above recipe): Sprinkle the Shortbread Crumble generously over top. Bake in the preheated oven for 30 to 40 minutes until the filling is bubbling and the crumble is golden brown.

Remove from the oven and while warm, sprinkle with vanilla caster sugar. Allow to cool on the baking tray. Lightly dust with icing sugar before serving. If you do not add grated orange or lemon rind to the crumble mixture you may grate some over top before serving or place pieces of candied orange peel on top will also do nicely too.  

The Green Man

 

It is said that seeing a robin during winter was a sign that the Oak King and summer would return. The robin is associated with the Oak King and the wren associated with the Holly King. Both the robin and the wren can be seen during the winter and summer months, it's a sign of the Oak Kings reign however it is also a reminder that the Holly King is never far away.

In Celtic myth and legend the Oak King is comparable to the Green Man, a legendary being who is a symbol of rebirth. The Green Man like the Oak King was seen as a figure of fertility and is most commonly depicted as having a face made from sprouting oak leaves whereas the Holly King is depicted as having a face made from sprouting holly leaves. Both are a symbol of seasonal renewal.  

It is believed that the Oak King and the Holly King are brothers and represent their reign and defeat over one another, twice a year, through transformation at the equinoxes, Spring and Autumn, with the Holly King ruling over the dark part of the year and the Oak King ruling over the light part of the year. 

Honey Cranberry Hazelnut Cookies

There came a time when I would make these cookies quite regularly over the holidays for my mum. She absolutely loved them and would request I make them for her often. I can understand why, they are a delightfully light semi-soft cookie with a sweet rich  taste. Throughout the years I have made different variations and this year I added them to my holiday baking, except with the addition of cranberries and hazelnuts. You can omit the cranberries and hazelnuts, if you wish, and add another nut or fruit which you may like or leave them out all together and opt for a more delicate straightforward biscuit. Either way, to me, these bring back fond memories and are extremely reminiscent of time and years gone by. 

Honey Cranberry Hazelnut Cookies

-------------------------------------------------------------------------------

1 cup butter, softened

1 cup dark brown sugar, packed

2 eggs

1/2 cup honey

1 teaspoon vanilla

3 1/2 cups unbleached all purpose flour

2 teaspoons baking soda

1/2 teaspoon British mixed spice

1/2 cup chopped dried cranberries

1/2 cup chopped hazelnuts

cinnamon sugar, to sprinkle on top

Preheat oven to 350ºF (180ºC).

Line a baking tray with baking parchment paper.

In a large bowl mix throughly together the butter, brown sugar and eggs. Stir in the honey and vanilla. 

In a medium bowl whisk together the flour, baking soda, British mixed spice, chopped cranberries and chopped hazelnuts. Add the flour mixture to the butter and honey mixture and blend together until you have a nice semi firm dough. Roll into balls and place on the prepared baking sheet. Using floured tines of a fork, gently press each dough ball. Sprinkle with Autumn sugar or cinnamon sugar. Bake for 10 to 12 minutes or until puffed up and set along the edges. Transfer cookies to a wire rack and allow to cool. Repeat until all the dough has been used up.  

Yule ~ Winter Solstice ~ Christmas ~ Irish Coffee Muffins

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

-----------------------------------------------------------------------------------

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. 

Yule ~ Winter Solstice ~ Christmas ~ Celtic Yule Cakes

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

---------------------------------------------------------------------

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. 

 

More Yuletide Baking

 

When, what to my wondering eyes should appear... I can not take complete credit for decorating these sugar cookies. I did have a helping hand, my daughter, and when we get into the kitchen creating these seasonal delights it's another magical time creating memories and spreading seasonal joy. 

Yuletide Baking

It seems as the years go by, holiday seasons come more quickly and time is of the essence. Things are slowly getting ticked off my ever changing Yule list and not every baking expectation may be made on time and that is perfectly fine. Although I do start early; often I divide the baking in two... Winter Solstice/Yule/Christmas and New Years. For myself, it keeps a more focus and balanced kitchen ticking over with less stress which is very important around this time of year.   

Shortbread is always on my holiday baking list. Trying and combining new flavours is what I like to do. Pictured here are the lovely rosemary lavender and lemon cherry shortbread, so far... and thinking of many other flavourful combinations to create.   

 

... and these cranberry walnut cookies are anything but delicate. They speak of the holiday season in every bite.  

Almond Hazelnut Biscotti

There are a few different recipes for biscotti. Some ask for butter while others ask for vegetable oil. The ones I prefer are made with vegetable oil; I find them less fussy and quick to make. Traditional biscotti uses an anise extract for flavour however one can play around with the ingredients to suit ones culinary desire. Creating flavours to suit any occasion or season. Biscotti is lovely at Christmas however it may be enjoyed all year round. 

Biscotti

------------------------------------

1/2 cup vegetable oil

1 cup caster sugar

3 eggs

1 teaspoon vanilla 

2 teaspoons almond extract

3 1/4 cups all purpose flour

1 tablespoon baking powder

1 cup of chopped nuts (almonds or hazelnuts)

Preheat oven to 375ºF (190ºC) Grease and baking sheet or line with parchment paper.

In a large bowl beat together the oil, sugar, eggs, vanilla, and almond extract until well blended.

In another bowl combine the flour, baking powder, and nuts. Stir into the egg mixture to form a heavy dough. You will need to use your hands for this bit... Divide the dough into two pieces. Form each piece into a roll as long as the baking tray. Place each roll onto the prepared baking sheet and press down to about a 1/2 inch thickness.

Bake for 25 to 30 minutes in the preheated oven, until golden brown. Allow the baked rolls to rest on the baking tray until cool enough to handle. When cool enough transfer to a large cutting board and slice crosswise into 1/2 inch slices. Do this for each roll.

Place the slices cut side up back onto the prepared baking tray and bake for an additional 6 to 10 minutes on each side. Slice should be lightly toasted to a lovely golden colour. 

Notes: You can change the flavour by adding different extracts and essences. Also chopped dried fruit works well; as does freshly grated zest from a lemon, orange, or a lime. Although I prefer my biscotti plain you can dress it up by drizzling a good quality chocolate over top.

Hope everyone is had a good week. Enjoy your weekend everyone! - JD