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What is your Yule dinner menu?

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  • #16
    We had steak, pasta side dish and fresh asparagus. Yule log cake for dessert.
    Eowyn - "The women of this country learned long ago, those without swords can still die upon them. I fear neither death nor pain."

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    • #17
      I made lasagna fresh (though I bought fresh pasta) and made tiramisu from scratch as well. Just me and my friends who knew the meaning of the day for me, and my little brother joined us which made my night because in the beginning he wasn't accepting of me at all.
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      • #18
        Weeeeell.....I know that Yule isn't for another two months BUT I'm so excited that I just can't stop thinking about it. So, I am bumping these threads so people can start thinking about their Yule menus!

        This year, we might go with salmon & roast lamb, asparagus, mashed turnips, sauteed peas w/ caramelized onions, pumpkin-gingerbread w/ bourbon sauce for dessert, cookies, hot cider, eggnog & mulled wine.
        ~NITEFALLE~
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        • #19
          So, as Samhain is over, I'm giving myself permission to switch to Yule-mode, haha! And I think that's a great opportunity to share some Yule recipes that I'll be using this year.

          We'll be having turkey, as we do every year in my family, but I'll also be making yorkshire pudding, but I thought I'd change it up with some really lovely, festive dishes:

          Spinach Salad with Cranberries and Warm Honey Dressing (courtesy of Harrowsmith magazine): I think the yule colours of this dish make it appropriate, as do the golden yolks of the eggs representing the rebirth of the sun king.

          1/2 lb bacon, chopped (220 g)
          8 cups baby spinach leaves, washed (2L)
          4 hard boiled eggs, sliced
          1 cup shredded swiss cheese (240mL)
          1/2 cup chopped pecans, lightly toasted (120mL)
          1/2 cup sun-dried cranberries (120mL)
          3 Tbsp honey (45mL)
          3 Tbsp cider vinegar
          1 cup sour cream (240mL)
          Salt and pepper to taste

          Place the bacon in a medium sized saute pan over medium heat. Cook until it's just beginning to crisp. Using a slotted spoon, transfer the bacon to a paper towel to drain. Reserve 1/3 cup of the dressings in the pan.

          Arrange the spinach on individual serving plates. Place the egg slices over the spinach. Sprinkle the Swiss cheese, bacon and pecans over the spinach. Have the cranberries ready in a small bowl to garnish.

          To make the dressing, place the pan with bacon drippings over medim heat. Meanwhile heat the honey in a microwave until it melts (if you're using liquid honey, skip this step). Stir the cider vinegar into the honey, then slowly stir the mixture into the pan drippings. Remove from the heat and gradually stir in the sour cream. Season the dressing with salt and pepper. Immediately pour over the arranged salad and garnish with cranberries.

          Roasted Garlic and Lemon Potatoes
          : Potatoe dishes work well for yule because they remind us that there was a good crop in the summer, and another good crop will come. The golden potatoes and the slight heat of the paprika remind us of midsummer heat. This keeps our spirits up. Plus, a good, hearty potatoe dish helps keep us warm

          3 lbs new potatoes, unpeeled and cut into wedges (1.5 kg)
          1/3 cup olive oil (80 mL)
          4 cloves garlic, minced
          1-1/2 tsp dried oregano (7.5 mL)
          1 tsp salt (5 mL)
          1/4 tsp ground black pepper (1.2 mL)
          1/8 tsp sweet paprika (0.6 mL)
          1/2 cup chicken stock (120 mL)
          2 Tbsp fresh squeezed lemon juice (30 mL)

          Preheat oven to 400°F (200°C). Have ready a 9X13-inch (23X33-cm) baking dish.

          Toss the potatoes, olive oil, garlic, oregano, salt, pepper and paprika in a large bowl, mixing well. Transfer to a baking dish and bake for 15 minutes. Add the stock to the potatoes, stirring well and bake for 10 minutes more. Sprinkle with the lemon juice and toss again. Return to the oven and bake until the potatoes are cooked through, that is, tender when pierved with a fork.

          Preheat the broiler and proil the potatoes for 2-3 minutes, or until golden brown.


          And Here's a good recipe for mulled winter wine,
          which I think is the perfect addition to a Yule feast:
          4 cinnamon sticks
          3 whole cloves
          1/2 tsp black poppercorns (2 mL)
          1 small piece of fresh ginger, pelled
          Cheesecloth and string
          3 cups dry red wine (750 mL)
          3 cups cranberry coctail/juice (750 mL)
          1/2 cup port (125 mL)
          1/2 cup liquid honey (125 mL)
          2 Blood oranges, halved

          Place cinnamon, cloves, peppercorns and ginger in the centre of four layers of 6 inch squares of cheesecloth. Pull up the corners and tie the bundle tight with string.

          In a large saucepan, combine spice sachet, wine, cranberry juice, port, honey and oranges. Gently simmer over medium-low heat for 20 minutes. Do not let mulled wine boil. Remove spice sachet and keep warm in a slow cooker (on the keep-warm setting) OR on very low heat on the stove.

          Makes 7 cups

          Last edited by Convallaria; November 12th, 2008, 05:21 PM.

          Convallaria


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          • #20
            This is my Yule dessert (one of a few I have to make this year):

            Spiced Cranberry Bread Puddings (Makes 6)
            1 cup sugar, divided
            1/2 cup organic frozen cranberry juice cocktail concentrate, thawed
            1/2 cup orange juice
            2 teaspoons finely grated orange peel
            3 cups cranberries (about 12 ounces), unthawed if frozen
            Nonstick vegetable oil spray
            12 slices white sandwich bread
            1/4 cup apricot preserves
            Ground cinnamon
            Freshly grated nutmeg
            4 large eggs
            1 tablespoon Grand Marnier or other orange liqueur
            1 teaspoon vanilla extract
            1/4 teaspoon coarse kosher salt
            2 cups heavy whipping cream

            Preparation
            Bring 1/2 cup sugar, cranberry juice concentrate, orange juice, and grated orange peel to boil in heavy large saucepan, stirring until sugar dissolves. Mix in cranberries; return to simmer. Reduce heat to medium-low; gently simmer 3 minutes (cranberries should not break). Pour cranberry mixture into strainer set over bowl and drain. Return syrup to same pan. Boil until very thick and reduced to generous 1/2 cup, about 7 minutes. Fold berries into syrup. Cool to room temperature. DO AHEAD: Can be made 4 days ahead. Cover and chill. Bring to room temperature before using.
            Spray six 1- to 1 1/4-cup ramekins with nonstick spray. Line bottom of each with round of parchment paper. Cut round from each bread slice to fit bottom of ramekin. Spread each bread round with 1 teaspoon preserves, then sprinkle with cinnamon and grating of nutmeg.
            Spoon 1 tablespoon cranberries (with as little syrup as possible) into each ramekin. Top with 1 bread round, preserves side down. Repeat 1 time with berries and bread rounds. Reserve berry syrup.
            Whisk eggs, liqueur, vanilla, salt, and remaining 1/2 cup sugar in medium bowl until well blended. Add cream and stir until sugar dissolves. Pour custard, 1/4 cup at a time, over bread in each ramekin (generous 1/2 cup in each). Let stand at least 15 minutes and up to 1 hour, occasionally pressing bread to submerge.
            Preheat oven to 350°F. Place puddings in 13x9x2-inch metal baking pan. Add enough lukewarm water to pan to come halfway up sides of ramekins. Bake until puffed and firm to touch, about 45 minutes. Remove from water. Let cool 10 minutes. Using small sharp knife, cut around each. Turn out onto plate; peel off paper. Spoon some reserved syrup over. Serve warm.

            *** NOTE***

            Cranberries have a very short season, usually about 2 months. Buy them now and freeze them for later use; sometimes by the time Yule rolls around they're all gone!
            Last edited by WitchJezebel; November 19th, 2008, 03:20 PM.
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            • #21
              Originally posted by WitchJezebel View Post
              This is my Yule dessert (one of a few I have to make this year):

              Spiced Cranberry Bread Puddings

              Sounds delicious! I might have to try that this year thanks!

              Convallaria


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              • #22
                I am planning on a turkey or maybe pot roast, haven't decided. Along with green beans, mashed potatoes and red cabbage. Not sure what for dessert yet!
                ~Erin~
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                • #23
                  Turkey breast,broccoli casserole,and mashed potatoes most likely.Not sure on dessert,but definately some egg nog :mmm:
                  Bethany: You're saying that having beliefs is a bad thing?
                  Rufus: I think it's better to have ideas. You can change an idea. Changing a belief is trickier. ~Dogma,1999~

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                  • #24
                    Oh, my goodness, y'all are so organized! I'm sure I'll know, um...the day before?
                    If you're lucky you'll find something that reflects you,
                    helps you feel your life protects you,
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                    • #25
                      what ever the dfac is serving probally, well see, if we can get a grill and some meats then maybe some food cooked by us for us, which would be nice.

                      but next year i shall have a garden in the states and some real yule feasting can begin.
                      pro partia - for country
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                      • #26
                        We do a pot luck for our Yule ritual...but I always have Wish Soup stock started. It's a takeoff on a Persian recipe. I start with beef broth (could be chicken too) add in golden raisens, cardamon, ginger, star anise, cloves, etc. I make wish balls to add in...they're made from ground lamb and/or pork. I make meatballs to add into the soup, but as I'm rolling them, I add in wishes for peace, protection and prosperity for whomever eats it.

                        Everyone brings a cup or so of cut-up veggies to add in (kinda like Stone soup) and we let it cook until about until ritual starts, then we eat afterwards (gives it time for the soup to cool a bit)

                        Elise
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                        • #27
                          We serve Russian Tea as a tradition!

                          A roast , steamed asparagus, squash casserole, garlic and leek mashed potatoes, Fresh Whole Cranberry sauce with orange zest ( made with Splenda), Creole style bread pudding with Whiskey sauce for dessert!



                          I love to make up Russian Tea Mix in a beautiful jar to pass out as a small gift. Someone passed this recipe to my Grand when I was a small child. We fixed it every year afterward. It became a tradition to sip the tea while working on our feast and to serve it with the meal. Our meals varied as sometimes other people helped with the cooking but the Russian Tea and our Bread Pudding stayed constant.

                          I forgot that I also promised to make a Sweet Potato Cake for dessert this year too! It is very similar to a carrot cake.
                          Last edited by Teresa; December 20th, 2008, 02:02 AM. Reason: Forgot I promised I would make a sweet potato cake
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                          • #28
                            Whatever the in-laws bring in. Some turkey with more white meat than dark , cranberry sauce with too much stem, boring steamed veggies, dry stale dinner rolls, ........oi, I really need to amp up this dinner. I'll start with the dinner rolls and possibly make my mom's style potatoe salad.
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                            • #29
                              I absolutely love this month! (December) We celebrate three feast days, ie we are Catholic and witches, plus you through in the esbat. For Yule itself we are having Cornish Hens with stuffing, scalloped corn, lima beans, and cherry pie with ice cream for dessert. The Ham is for Christmas day.
                              Give me the Roses, I already have the Thorns.

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                              • #30
                                It's always gonna include pork... :hehehehe:
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