Seasonal Recipe

December 21, Winter Solstice
Yule, Yuletide, Midwinter’s Day, Gwyl Canol Gaeaf

Candlelight glowing through the night, flickering, warming, beckoning, welcoming. On the horizon a sliver of the new Sun appears, ushering in Yule. The darkest day has passed and the warming, nurturing, healing Sun will grace each of our days for just a bit longer as the wheel of the year marches forward. Set the table with a feast and toast the light of the God and the promise born of the Great Mother on this glorious morning.

Yule Menu
Apple Cider Sangria
Cheddar cheese, Olives, Dry Figs and Dates
Sweet Potato soup
Glazed Pork Roast
Broccoli Cauliflower bake
Holiday Fruit salad
biscuits with cinnamon butter
Gingerbread Pudding Cake

Apple Cider Sangria
2 Apples, cored and coarsely chopped
1/2 cup Cognac
2 cups apple cider
1 bottle dry sparkling wine
Combine and chill. Serve over ice.

Glazed Pork Roast
1 1/2 lb. pork roast
1 Tbsp olive oil
1 small onion, chopped
1 10 oz. jar currant jelly
1/4 cup hearty red wine
2 tsp soy sauce
1 tsp ginger
2 tsp cornstarch
1 Tbsp red wine vinegar (or water)

Heat oven to 425 degrees. Heat oil in large skillet to med/high. Brown pork roast on all sides. Place in a 9 x 13baking dish and put in oven. for 30 minutes or until internal temp reaches 145 degrees. Add onion to the skillet cook until almost tender. Add jelly, wine, soy sauce and ginger to onions, stir to combine. Combine cornstarch and vinegar. When onion mixture begins to boil stir cornstarch into onion mixture, stir constantly until it thickens. Remove roast from oven, glaze with sauce. Let rest 5 minutes before slicing.

Gingerbread Pudding Cake
1/4 cup softened butter
1/4 cup sugar
1 egg
1 tsp. vanilla extract
1/2 cup molasses
1 cup water
1 1/4 cup flour
1 tsp baking soda
2 tsp. pumpkin pie spice
1 tsp ground ginger

Beat butter and sugar to combine. Add egg, vanilla, molasses and water. Beat to combine. Add flour, baking soda, spices and a pinch of salt. Mix to just combine, do not over beat. Pour into a greased slow cooker. Cook on low for 3 hours. Serve warm with hard sauce, yogurt or vanilla ice cream.

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