T That is what happens when you type while tired. I meant a
traditional celebration. Oy, sleepless lately. It is however older than Wicca, as I have friends whose families have celebrated before Wicca came onto the scene. The symbols were not the same. Then again, I really wasn't looking to debate it when i wrote it.
So for clarification from my end Carrie, This is a
festival we partake in, one of many that exist in the Pagan world. So back to food.
Hmmm, my recipes may differ, as my family still believes that pork and seafood are the traditional fare. These are others I have heard from friends of all different Pagan backgrounds: roasted turkey, roast pork, caraway rolls, mulled wine, dried fruit, eggnog, fruit cakes, spiced cakes, honey cakes (getting the cake thing yet ??LOL), plum pudding (thank those druids!! LOL), and gingerbread people.
Here is one I received from friends:LEG OF LAMB
1 Leg of Lamb
1 cup heavy cream
2-3 tablespoons flour
Put the leg of lamb on a grid in a roasting pan and pour (2 pints) of water into the pan. You can also put the Leg of Lamb in a roasting bag without a liquid. Place into oven. Heat over to 150-175 de. C (280-325 de. F) And roast for one hour for each kilo (2 lb.) of weight. Baste occasionally with the stock from the roasting pan. For the last half-hour of cooking switch on the grill, (US broiler) and grill the Leg of Lamb on both sides. If you use a roasting bag, remove it from the bag for the last half-hour and grill in the same way.
Strain the stock into a casserole and skim off the fat. Thicken the sauce with flour, or your favorite thickening, season and color with gravy browning. Add the cream and remove from the heat. Serve with your choice of vegetables and caramel potatoes.
Found this on a website, I will be trying it:Feast Days Twice-Baked Yams (can be Vegan also)
4 medium yams
1/4 cup dairy or tofu sour cream
1/4 cup milk or plain soy milk
2 tsp. margarine
1/4 tsp. kosher or sea salt
1 tsp. ground sage
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. dried red pepper OR cayenne pepper (optional)
fresh ground black pepper to taste
Preheat oven to 375 degrees. Wash and scrub yams. Rub with oil and prick holes into the skin with a fork. Wrap in foil. Bake until tender, approximately 35 to 45 minutes.
Remove from oven. Carefully cut a thin, lengthwise slice from the side of each yam. Scoop out yam flesh into a bowl, leaving the skin as a thin shell. Mash yam flesh until very smooth. Beat in remaining ingredients until mixture is light and fluffy.
Increase oven temperature to 400 degrees. Arrange shells in a non-stick rectangular baking dish, leaving at least 2 inches spacing between each. Scoop yam mixture into the shells. Grind fresh black pepper onto each.
Bake, uncovered, until yam filling is golden brown; approximately 20 minutes.My 6 hour pork recipe
2-2lb pork tenderloins
1 red onion
1 bottle of a good red wine-I try to use a fruitty Merlot
white pepper (I hate salt)
garlic powder, lime juice, ginger (to taste)
4 Bay leaves
Mix all the ingredients together the night before, put the pork loins in a big container overnight.
Wrap each tenderloin in aluminium foil like a pocket. Add a little veggie broth before closing the "pocket". Put enough water in the bottom to cover the bottom. Keep water in the pan.
Put the oven on 250-275F and let cook for 4-6 hours. Depends on your oven. Check it after 3 hours, and every hour there after. I will be done when the meat is fork tender. I never really paid attention to internal temps. If it is done before the other things, just keep it on warm with water in the bottom of the pan. By this point, it will have plenty of juice in the aluminium foil. Leave it, it keeps it moist.My Mom's Zucchini
6 Zucchini peel on cut into rounds
1 package baby bella mushrooms
1 jar of pinioli (pine) nuts
1 16oz can whole tomatoes
1 sweet onion chopped
I like to steam the zucchini, but keep the water. Put the zucchini aside. Take the water, add a little olive oil, and caramelize the onion.
At this point I add a little veggie stock, mushrooms w/onions, garlic poweder, pepper, and the tomatoes. Best way to cut these up is to put them in a big bowl and smoosh with your hands. My nieces and nephews fight to help with this chore
Cook until boiling. Turn heat down and let simmer for another 5 mins. While that's simmering, put the zucchini in a big bowl then pour the mixture from the othrr pot over it, toss, and serve. Pinioli nuts on top before serving..Butternut Squash Souffle (even the kids love it)
2 pounds butternut squash
11 ounces canned mandarin oranges -- drained
1 tablespoon margarine -- melted
1 teaspoon maple flavoring
1/2 teaspoon pumpkin pie spice
2 egg -- separate
2 tablespoons almonds -- toasted, finely chopped
1. Cut squash in half lengthwise; remove seeds. Place cut sides down in casserole dish; add 1/2 inch of hot water.
2. Cover and bake at 375 degrees F. or 30 to 35 minutes or until tender. Let cool for 30 minutes.
3. When cooled, carefully scoop out pulp and mash with potato masher. (This should yield about 2 cups.)
4. Stir squash together with oranges, margarine, flavoring and spice.
5. Beat egg yolks until thick and lemon colored. Stir beaten yolks into squash mixture.
6. Beat egg whites (at room temperature) until stiff but not dry. Gently fold in squash mixture.
7. Spoon into 6 ungreased 6-ounce souffle' dishes. Bake at 375 degrees F. for 20 minutes or until puffed and lightly browned.
8. Sprinkle each with toasted almonds and serve immediately.
114 Calories (kcal); 5g Total Fat; (36% calories from fat); 4g Protein; 16g Carbohydrate; 62mg Cholesterol; 46mg Sodium
I think that should about do it. IF you need more ideas, please let me know, and I can email you some more
Happy Happy Yule Cooking