Yule

 

Yule is the Winter Solstice, the longest night of the year.  Traditionally, this night is honored by keeping vigil throughout the long cold night and then celebrating the return of the Sun at dawn.

Here at MoonShine, we also recognize the night of Yule as New Year’s Eve.

Colors

red & green
blue & silver

Symbols & Themes

Yule Log, Sun, Yule Fire, Mistletoe, longest night, darkest night, starry moonless night, Arianrhod's Wheel

Deities & Archetypes

Father Gods, Holly King, Pagan Santa, Resurrected/Returning Hero

Activities for Yule

Solar System Necklace Learn More

Solar System Necklace

Are you looking for something to do while you're sitting vigil on the longest night of the year?  With a little experience in beading, you can construct this beautiful necklace and carry all the powers of the Milky Way around your neck.  Purchasing all the materials can be a little pricey, but beginning your project well in advance would give you time to gather the materials slowly, and allow time to charge each "planet" with the appropriate energy.

Yule Recipes

Honey Almond Baked Brie

Print Recipe
Course Appetizer, Brunch
Cuisine American

Ingredients
  

  • Honey
  • 8 ounce round of Brie cheese
  • and optional herbs for added seasoning if desired!

Instructions
 

  • First, place the brie on a baking sheet and bake in the oven for 10-12 minutes at 350 degrees F. Keep an eye on it, because you want it soft, but you don’t want to forget about it and wind up with a melted pile of goo in your oven!
  • While the cheese cools for a few minutes, you can prepare the warm topping. Simply heat the honey and herbs in a small saucepan over low heat until warm. Stir in the chopped almonds, and then spoon the honey mixture over the warm baked brie. Garnish with additional herbs, if desired!

Notes

from theseasonedmom.com
Keyword Yule

Beef Bourguignon

Print Recipe
Course Main Course
Cuisine French

Ingredients
  

  • 1 tablespoon good olive oil
  • 8 ounces dry cured center cut applewood smoked bacon diced
  • 2 1/2 pounds chuck beef cut into 1-inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound carrots sliced diagonally into 1-inch chunks
  • 2 yellow onions sliced
  • 2 teaspoons chopped garlic 2 cloves
  • 1/2 cup Cognac
  • 1 750 ml. bottle good dry red wine such as Cote du Rhone or Pinot Noir
  • 1 can 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves 1/2 teaspoon dried
  • 4 tablespoons unsalted butter at room temperature divided
  • 3 tablespoons all-purpose flour
  • 1 pound frozen whole onions
  • 1 pound fresh mushrooms stems discarded caps thickly sliced

For serving:

  • Country bread or Sour Dough toasted or grilled and rubbed with garlic clove
  • 1/2 cup chopped fresh parsley optional

Instructions
 

  • Preheat the oven to 250 degrees F.
  • Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
  • Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
  • Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
  • Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
  • To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Notes

from food network.com / Ina Garten
Keyword Yule

Romanesco Yule Trees

Print Recipe
Course Appetizer
Cuisine American

Ingredients
  

  • 1 large head of romanesco
  • 2 Tablespoons unsalted butter
  • 3 Tablespoons all-purpose flour
  • 1 1/4 cups milk
  • pinch of salt and pepper
  • 1 cup shredded sharp cheddar cheese
  • small lump of Parmesan cheese to shred when serving

Instructions
 

  • Cut the outer leaves away from the romanesco, then cut the florets off at the stalk, carefully pulling the florets out so you don’t break them. Trim the ends of each stalk so the florets stand up straight.
  • Steam the romanesco for 8-10 minutes until tender.
  • While the romanesco is steaming, make the cheese sauce. Melt the butter in a medium-sized saucepan over medium heat. Add the flour and stir with a whisk to form a paste. Allow the paste to cook, while stirring for 30 seconds, then slowly pour in the milk while stirring with the whisk. Just add a little at a time and stir each time until no lumps remain. Continue to heat and stir the mixture until thick. Add the salt, pepper and cheddar and stir again until melted. Turn off the heat.
  • Spoon the cheese sauce into a serving bowl or dish. Dust the romanesco florets with a little shredded Parmesan, then arrange on the cheese sauce, standing the florets up straight to look like Christmas trees. Sprinkle over the rest of the shredded parmesan to look like snow. Serve immediately.
Keyword Yule