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The Yule log is a traditional feature of most winter solstice celebrations. In addition to making one you can burn in your fireplace, why not whip together a tasty chocolate one for dessert? This super-easy recipe uses a boxed cake mix as its base, and can be put together ahead of time for your Yule celebration dinner. Chill overnight for easy slicing the next day.​​
Ingredients:
- 1 box chocolate cake mix, along with ingredients as called for
- 1 cup whipping cream
- 1/2 cup powdered sugar
- 2 tsp. instant coffee granules
- 1 stick butter
- 16 oz. semi-sweet baker's chocolate
- 2/3 cup heavy cream
- Spearmint leaf jelly candies
- Cinammon red hots
- Mini marshmellows & chocolate kisses (optional)
Preparation:
Prepare the cake mix according to the instructions on the box. Line a cookie sheet with parchment paper, pour the batter out onto the paper, and spread until it reaches the edges. Bake at 350 for about 20 minutes, or until cake is firm and springy - be sure you don't overbake it!
Allow cake to cool in pan for ten minutes, then invert it onto a cloth towel dusted with powdered sugar. Peel off the parchment paper. Roll the cake up inside the cloth towel, starting with one of the short sides. Let the rolled-up cake cool completely on a wire rack.
While the cake cools, mix up the filling. This particular blend is a coffee-flavored variety that I adapted from a tiramasu recipe, but you can replce the coffee with cocoa if you prefer more chocolate. Blend the whipping cream, powdered sugar and coffee granules together to form the filling. Chill until thick and firm. After the cake has completely cooled, gently unroll the cake from the towel. Remove the towel, and spread the filling over one side of the cake, stopping about a half inch from the edge. Roll the cake back up -- this should be easy, since it cooled in a rolled-up form. Place the cake on a serving platter and allow to chill for a couple of hours.
To make the frosting, melt the butter in a double boiler and then add the chocolate. Once the chocolate has all melted, stir in the heavy cream. Let the icing sit at room temperature until it's a little thick. Spread on the cake, covering the entire roll, and then drag a fork through the icing to create a bark-like appearance on your log.
Add a couple of spearmint leaves and red hots to form clusters of holly on the log. If you'd like to add "mushrooms" to your log, stick a toothpick through a miniature marshmellow, and then poke it into the flat side of a chocolate kiss. Snip off the pointy part of the kiss, and you'll have a small mushroom. Use the toothpick to stick these on top of your log.
If you're not going to serve immediately, wrap the cake in loose plastic and refrigerate overnight. Allow the cake to sit out for about an hour before slicing.
The winter solstice markes the return of the sun, as it begins to make its way back towards the earth. Celebrate this festival of light with a nice rich bowl of Sun King Soup -- the bright sun colors and smooth texture are just the thing for either an appetizer, or a light meal at Yule.​
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes​
Ingredients:
- 3 Tbs butter (use real butter, not margarine)
- 1 small onion, diced
- 2 1/2 C. tomatoes, diced
- 1 C. vegetable broth
- 3/4 Orange juice, no pulp
- A few sprigs rosemary
- Paprika
Preparation:
Saute the onion in the butter over low heat. Chop tomatoes and add to the onions. Allow to cook until tomatoes become soft, just a few minutes. Add broth, and allow the whole thing to simmer over low heat for 30 minutes.
Transfer the entire mixture into a blender and puree, adding the orange juice. Return to stovetop, add rosemary, and simmer for about 5 - 10 more minutes. Add paprika to taste. Serve in warm bowls with a nice loaf of soft bread, or as part of a larger feast.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes​
Ingredients:
- 16 oz. semi-sweet Baker's chocolate
- 1 14-oz can sweetened, condensed milk (NOT evaporated)
- 2 Tbs. butter (use butter, not margarine)
- 2 - 3 drops Peppermint extract
Preparation:
Place the chocolate and the butter in a microwave-save bowl. Warm up in the microwave until the chocolate begins to soften -- don't microwave it too long, or your chocolate will burn. Once the butter and chocolate are melted, stir them together until well blended. Add the condensed milk, and mix it well. Finally, add the drops of peppermint extract.
Line an 8x8 pan with aluminum foil, and then lightly butter the foil. Spread your fudge mixture into the pan evenly. Refrigerate until cool -- usually about an hour. Once the fudge has hardened, remove it from the pan and the foil, and cut into pieces. Store in an airtight container until it's all gone -- although that usually doesn't take long!
**Note -- if you're not a big peppermint fan, you can make plain fudge by eliminating the flavored extract, or try different flavors instead of the peppermint. Orange extract works nicely, as does rum and banana. You can also replace some of the chocolate with peanut butter chips, and make a peanut butter-chocolate fudge swirl, or add nuts or candy chips.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour​
Ingredients:
- 2 Tbs. butter (use the good stuff, not margarine)
- 1 small onion, diced
- 1/2 C shiitake mushrooms, chopped
- 2 C southern-style hashbrown potatoes, thawed
- 6 eggs, beaten
- 2 C sausage, browned
- 2 C cheddar cheese, grated
- Fresh rosemary and sage
- Salt and pepper to taste
- 1/2 C Asiago cheese, grated
- 1 green onion, chopped
- 1 small tomato, diced
Preparation:
Preheat your oven to 350. Heat the butter in a large nonstick skillet on medium heat. Add the mushrooms and onions, sauteeing until they are opaque. Add potatoes, and cook until browned, stirring occasionally.
In a buttered or greased casserole dish, spread the potato mixture around to evenly cover the bottom. Mix the eggs, sausage, cheese, herbs, salt and pepper together in a small bowl, and then pour over potatoes. Bake in the oven at 350 for about 30 minutes. About ten minutes into the bake time, sprinkle the Asaigo cheese on top.
Remove from oven and allow to cool for ten minutes before serving. To serve, dish onto plates and garnish with tomatoes and onions.
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes​
Ingredients:
- 1 spaghetti squash
- 1 stick of butter
- 2 - 4 cloves of garlic, to taste
- 1/4 C freshly grated Parmesan cheese
- 1 tsp. oregano
- 1 tsp. basil
- Pinch of salt & pepper
Preparation:
Preheat oven to 350. Cut the squash in half lengthwise, and scoop out the seeds. Don't worry if there are still some stringy bits of pulp in there. Cut the stick of butter in half lengthwise, and place one half in each half of the squash. Lay the two squash halves in a baking dish.
Sprinkle the tops with Parmesan cheese, basil, oregano and salt & pepper to taste. Bake for an hour, and then check to see if squash is softened yet. If it still seems firm, give it another 15 minutes. Remove from oven and allow to cool. Scoop out the spaghetti-like strands and enjoy as a side dish or a meal!
Wassail was originally a word that meant to greet or salute someone -- groups would go out wassailing on cold evenings, and when they approached a door would be offered a mug of warm cider or ale. Over the years, the tradition evolved to include mixing eggs with alcohol and asperging the crops to ensure fertility. While this recipe doesn't include eggs, it sure is good, and it makes your house smell beautiful for Yule!
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours, 15 minutes​
Ingredients:
- 1 Gallon apple cider
- 2 C. cranberry juice
- 1/2 C honey
- 1/2 C sugar
- 2 oranges
- Whole cloves
- 1 apple, peeled and diced
- Allspice
- Ginger
- Nutmeg
- 3 cinnamon sticks (or 3 Tbs. ground cinnamon)
- 1/2 C - 1 C brandy (optional)
Preparation:
Set your crockpot to its lower setting, and pour apple cider, cranberry juice, honey and sugar in, mixing carefully. As it heats up, stir so that the honey and sugar dissolve. Stud the oranges with the cloves, and place in the pot (they'll float). Add the diced apple. Add allspice, ginger and nutmeg to taste -- usually a couple of tablespoons of each is plenty. Finally, snap the cinnamon sticks in half and add those as well.
Cover your pot and allow to simmer 2 - 4 hours on low heat. About half an hour prior to serving, add the brandy if you choose to use it.
Buttered rum was a popular recipe in colonial America, and it's easy to see why -- it's GOOD. You can brew this up in your crockpot, ladle out a nice big mug and sit by the fire on a chilly winter evening. It's the perfect warm drink for Yule. If you leave out the rum, your kids can enjoy it too (here's a tip -- when your little one wants to have a Harry Potter party, make a rum-free pot of this recipe and call it butter beer).
Ingredients:
- 2 Quarts apple juice
- 2 C firmly packed brown sugar
- 1 stick butter (use the real stuff, not margarine)
- 3 Tbs. cinnamon
- 1 tsp. ground cloves
- 1 tsp. nutmeg
- 2 C. your favorite rum
- Refrigerated whipped dessert topping
- Cinnamon sticks and nutmeg for garnish
Preparation:
Warm up the apple juice and brown sugar in a pot. Add the butter (dice up the stick before you put it in there, so it'll melt faster). Stir until the butter is melted. Add the spices and the rum. Cover the pot, and allow to simmer on low for 2 - 4 hours.
Ladle into mugs for serving. Top each with a dollop of whipped topping and a cinnamon stick. Sprinkle with a dash of nutmeg.
Celtic Yule Cakes
2-3 Tablespoons Boiling Water
1/2 Teaspoon Vanilla Extract
3/4 Teaspoon Baking Powder
2 Cups Powdered Sugar
2/3 Cup White Sugar
Grated Orange Zest
1 1/3 Cup Sultanas
1 Tablespoon Milk
1 1/4 Cup Flour
1/2 Cup Butter
2 Eggs (Beaten)
Beat eggs, butter, vanilla, orange zest and sugar together. Add flour and baking powder. When well mixed add the tablespoon of milk and sultanas. Pour into a well floured/greased cup cake tin and bake in an oven preheated to 375 degrees F for 20 to 25 minutes. In a small bowl blend boiling water and powdered sugar to make the icing. Lace over celtic cakes in the form of a five-pointed star before serving.
Fried Honeycakes
1/2 cup sweet White Wine
2 tablespoons Sugar
1 Egg
1 cup Honey
2/3 cup Flour
1/8 teaspoon Nutmeg
1/8 teaspoon Cinnamon
Oil for frying
1/8 teaspoon Salt
Beat the wine & egg in a medium bowl. Combine the flour cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl. Heat 1/2-inch of oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time frying until golden brown. Drain on paper towels. Dip into the honey and serve. (makes 1 1/2 doz.)
Source is About.com
